As the days grow shorter and the crisp air signals the arrival of autumn, my kitchen becomes a cozy haven filled with the rich aromas of spice and warmth. Today, I invite you to indulge in the delightful world of baking with my Pumpkin Spice Latte Cake. This show-stopping dessert combines the subtle sweetness of pumpkin with the boldness of espresso, making it a perfect comfort food to share with loved ones. Its quick prep time ensures you’ll be spending less time in the kitchen and more time enjoying the fall festivities, while the creamy espresso frosting takes this cake to a whole new level of deliciousness. Are you ready to fall in love with this seasonal treat? Let’s dive in!
Why is Pumpkin Spice Latte Cake a Must-Try?
Irresistible Flavor: Each bite of this cake is a delightful blend of pumpkin sweetness and robust espresso, creating a flavor profile that’s simply unforgettable.
Moist and Tender: Thanks to the espresso soak, the cake remains wonderfully moist, providing a dessert experience that feels like a warm hug on a chilly autumn day.
Easy to Make: Even if you’re a beginner, this cake is straightforward—minimal fuss means you can impress your guests without the stress!
Festive Appeal: Perfect for autumn gatherings or cozy family nights, this cake is sure to be the star of any dessert table.
For more fabulous pumpkin-inspired recipes, check out these delightful options: Pumpkin Cheesecake Cinnamon and Pumpkin Pie Stuffed!
Pumpkin Spice Latte Cake Ingredients
For the Cake
• All-Purpose Flour – Provides structure; be sure to spoon and level for accuracy.
• Pumpkin Pie Spice – Adds aromatic warmth and enhances the fall flavor.
• Baking Powder/Baking Soda – Essential leavening agents for a fluffy texture.
• Salt – Balances sweetness and enhances overall flavor.
• Unsalted Butter – Delivers rich flavor and moisture; must be softened for best results.
• Granulated Sugar – Adds sweetness and tenderness to the cake.
• Eggs – Bind the ingredients and add moisture; should be at room temperature.
• Vanilla Extract – Infuses the cake with depth of flavor.
• Buttermilk – Adds moisture and a touch of tang; can substitute with milk and vinegar.
• Canned Pumpkin Puree – The star of the show, providing that lovely pumpkin flavor; ensure it’s at room temperature for even mixing.
• Espresso or Strong Coffee – Offers a flavorful soak that elevates the taste of the cake.
• Whole Milk – Enhances moisture in the latte soak.
• Sweetened Condensed Milk – Sweetens the soak and adds moistness to the cake.
For the Frosting
• Cream Cheese – The base for the frosting; should be cold for smooth consistency.
• Powdered Sugar – Sweetens and thickens the frosting beautifully.
• Instant Espresso Powder – Intensifies the coffee flavor in the frosting.
This Pumpkin Spice Latte Cake is sure to become a cherished recipe in your home, effortlessly crafting smiles with every bite!
Step‑by‑Step Instructions for Pumpkin Spice Latte Cake
Step 1: Preheat and Prepare the Pan
Begin by preheating your oven to 350°F (175°C) and greasing a 9×9 inch light metal baking pan with butter or non-stick spray. This prep step is crucial to ensure an even bake and prevent sticking. Set the pan aside while you gather and measure your dry ingredients, creating a smooth flow for your Pumpkin Spice Latte Cake.
Step 2: Mix the Dry Ingredients
In a mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of pumpkin pie spice, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt until well combined. This step fills your kitchen with an irresistible aroma! Set the bowl aside, allowing the flavors to meld as you move on to the wet ingredients.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar using a hand mixer or stand mixer on medium speed. Continue beating for about 3-5 minutes until the mixture is pale and fluffy. This incorporates air into the batter, helping your Pumpkin Spice Latte Cake rise beautifully.
Step 4: Add the Eggs and Vanilla
Gradually add in 2 large eggs (at room temperature) and 2 teaspoons of vanilla extract to the creamed butter and sugar, mixing until smooth. Ensure each egg is fully incorporated before adding the next. This will create a velvety batter, setting the foundation for your delicious cake.
Step 5: Incorporate the Buttermilk and Pumpkin
Pour in 1 cup of buttermilk and 1 cup of canned pumpkin puree into the batter, mixing gently until fully combined. The buttermilk adds moisture, while the pumpkin contributes flavor and richness. Your batter should be smooth and creamy, signaling it’s time to introduce the dry ingredients.
Step 6: Combine Dry and Wet Ingredients
Gradually fold the dry ingredients into the wet mixture with a spatula, mixing just until no streaks remain. Be careful not to overmix, as this could lead to a denser texture. The batter should be thick but pourable, showcasing the vivid orange hue from the pumpkin.
Step 7: Bake the Cake
Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Place the pan in the preheated oven and bake for 35-38 minutes, or until a toothpick inserted into the center comes out clean. As the cake bakes, your kitchen will start to smell like the perfect fall treat!
Step 8: Prepare the Latte Soak
While the cake cools, prepare the latte soak by combining 1/2 cup of freshly brewed espresso, 1/2 cup of whole milk, 1/4 cup of sweetened condensed milk, 1/2 teaspoon of pumpkin pie spice, and 1 teaspoon of vanilla extract in a bowl. Whisk together until well mixed. This soak will enhance the flavor and moisture of your Pumpkin Spice Latte Cake.
Step 9: Make the Espresso Cream Cheese Frosting
In a clean mixing bowl, beat 1/2 cup of softened unsalted butter until fluffy. Gradually add 8 ounces of cold cream cheese, mixing until smooth. Then, slowly incorporate 2 cups of powdered sugar along with 1 tablespoon of instant espresso powder and 1/2 teaspoon of pumpkin pie spice, beating until creamy and delightful.
Step 10: Soak and Frost the Cake
Once the cake has cooled completely, use a skewer or fork to poke holes all over the surface. Carefully pour the latte soak evenly over the cake, allowing it to absorb for a few minutes. Finally, spread the creamy espresso frosting on top, finishing with a sprinkle of pumpkin pie spice for an extra touch of fall flavor.
Step 11: Serve and Savor
Slice the Pumpkin Spice Latte Cake into squares and serve. This cake is best enjoyed fresh but can be stored in the fridge for up to three days. The flavors deepen over time, making each bite a comforting delight perfect for sharing with family and friends!
Expert Tips for Pumpkin Spice Latte Cake
Room Temperature Ingredients: Ensure all your ingredients, especially the eggs and butter, are at room temperature for better mixing and a fluffier cake.
Accurate Flour Measurement: Use a digital kitchen scale or spoon flour into your measuring cup and level it off to prevent a dense cake.
Oven Placement: Position your baking pan in the center of the oven to promote even heat circulation, avoiding the risk of uneven baking.
Patience with Soaking: Allow the latte soak to sit on the cake for a few minutes to fully absorb—this maximizes flavor and moisture.
Chill the Cream Cheese: Keep cream cheese cold to achieve a smoother frosting texture; let it sit out only briefly before mixing.
Stay Close While Baking: Check your cake a few minutes before the end of the baking time; ovens can vary, and you want to avoid overbaking your Pumpkin Spice Latte Cake.
What to Serve with Pumpkin Spice Latte Cake
There’s nothing quite like a cozy dessert spread to accompany this splendidly spiced cake, inviting warmth and cheer to your autumn gatherings.
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Whipped Cream: A dollop brings a light, airy texture that contrasts perfectly with the creamy frosting. It’s a classic pairing that enhances the cake’s festive appeal.
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Vanilla Ice Cream: The creamy, cold vanilla ice cream wonderfully complements the warm flavors of the cake, creating a delightful contrast that’s hard to resist.
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Cranberry Sauce: A tart cranberry relish adds brightness and balances the sweetness, making each bite a harmonious blend of flavors.
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Spiced Apple Cider: Hot, spiced apple cider enhances the seasonal vibe and provides a refreshing sip between each decadent bite of cake.
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Nutty Toppings: Chopped pecans or walnuts sprinkled on top add a crunchy texture that contrasts with the cake’s moistness, bringing out nutty undertones in the pumpkin.
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Coffee or Espresso: A steaming cup enhances the espresso notes in the cake while offering a comforting drink option that perfectly fits the cozy vibe of fall.
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Pumpkin Pie Spice Latte: Pairing this cake with a pumpkin spice latte makes for a delightful experience, echoing the beautiful flavors found within the dessert itself.
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Caramel Sauce: Drizzling warm caramel over the cake adds a sweet layer, deepening the flavor profile and giving a luxurious touch to your dessert experience.
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Almond Biscotti: These crunchy treats provide a lovely texture that can be dipped into coffee, tying the experience together with the cake’s rich flavors.
Pumpkin Spice Latte Cake Variations
Feel free to play around with this delightful cake and make it your own; the possibilities are endless!
- Gluten-Free: Substitute Bob’s Red Mill 1:1 gluten-free baking flour for a delicious gluten-free version that everyone can enjoy.
- Cupcake Twist: Transform the cake into cupcakes by following the same recipe and baking for 17-19 minutes. These individual treats are perfect for gatherings!
- Dairy-Free: Use coconut milk and dairy-free cream cheese in place of buttermilk and regular cream cheese to create a cake that’s friendly for dairy-free souls. The flavor will still be divine!
- Nutty Addition: Stir in 1/2 cup of chopped pecans or walnuts into the batter for a crunchy texture that beautifully complements the soft cake.
- Pumpkin Spice Boost: Add an extra teaspoon of pumpkin pie spice to give your cake an additional punch of fall flavor. It’ll leave your guests asking for more!
- Vegan Version: Substitute eggs with flax eggs and the butter with vegan butter. Use almond milk instead of regular milk; this way, everyone can indulge!
- Chocolate Drizzle: Drizzle a bit of melted dark chocolate over the frosting for a rich, decadent twist. It’s an unexpected surprise that complements the coffee and pumpkin flavors beautifully!
- Cinnamon Sugar Topping: Before baking, sprinkle a mixture of cinnamon and sugar on the top for a lovely crunch and hint of sweetness that elevates each bite.
If you’re in the mood for more pumpkin goodness, you might also enjoy making Cinnamon Toasted Pumpkin or decadent Pumpkin Cream Cheese. Get creative and enjoy baking!
How to Store and Freeze Pumpkin Spice Latte Cake
Fridge: Store leftovers in an airtight container in the fridge for up to three days. Allow the cake to reach room temperature before enjoying for optimal flavor.
Freezer: For longer storage, wrap individual slices or the whole cake tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Reheating: To reheat, place slices in the microwave for about 20-30 seconds. Enjoy the warmth and flavor of your Pumpkin Spice Latte Cake, reminiscent of fresh-baked goodness!
Make Ahead Options
These Pumpkin Spice Latte Cakes are perfect for busy home cooks seeking to save time! You can bake the cake up to 24 hours in advance; simply allow it to cool completely and store it in an airtight container at room temperature. For the best flavor, prepare the latte soak and frosting a day ahead as well; just refrigerate them separately. When you’re ready to serve, soak the cake with the latte mixture and frost it on the same day to ensure it remains just as delightful and moist. This way, you can enjoy restaurant-quality results with minimal effort while still savoring every moment of your fall festivities!
Pumpkin Spice Latte Cake Recipe FAQs
How do I select the best pumpkin for my cake?
Absolutely! When choosing canned pumpkin puree, opt for brands that list “100% pumpkin” on the label, avoiding those with added spices or sweeteners. Look for a deep orange color, as this indicates a ripe squash that will give your cake a rich flavor. If using fresh pumpkin, select small, sugar or pie pumpkins over larger carving pumpkins for optimal sweetness.
What is the best way to store leftovers of my Pumpkin Spice Latte Cake?
Very simple! Store any leftover cake in an airtight container in the fridge for up to three days. Allow it to come to room temperature before serving for the best flavor. I often like to let it sit out for about 30 minutes before enjoying—it really enhances the moistness!
Can I freeze the Pumpkin Spice Latte Cake?
Yes, indeed! To freeze, individually wrap each slice in plastic wrap, followed by aluminum foil to prevent freezer burn. You can freeze it for up to 2 months. When you’re ready to indulge, simply transfer the slices to the fridge to thaw overnight, or place them in the microwave for about 20-30 seconds until warm.
What should I do if my cake turns out too dense?
Common issue! If your cake is dense, it might be due to overmixing the batter or improperly measuring the flour. Always spoon and level your flour and mix just until combined. Additionally, check that your baking powder and baking soda are fresh, as expired leavening agents can hinder the rise.
Can I make this cake gluten-free?
Absolutely! I recommend using Bob’s Red Mill 1:1 gluten-free baking flour as a direct substitute for all-purpose flour. This will help you achieve similar texture and moisture in your Pumpkin Spice Latte Cake without any adjustments to the rest of the ingredients. Enjoy this cozy treat without the gluten worries!
Is this cake safe for my pets or those with dairy allergies?
It’s best to keep this cake away from pets since ingredients like chocolate (in some frostings) or high sugar levels can be harmful. For those with dairy allergies, consider using dairy-free substitutes such as coconut milk in place of buttermilk and dairy-free cream cheese for the frosting, which can work well without compromising much on flavor!
Delicious Pumpkin Spice Latte Cake for Cozy Fall Days
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.
- In a mixing bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
- In a separate bowl, beat unsalted butter and sugar until pale and fluffy.
- Add eggs and vanilla extract, mixing until smooth.
- Incorporate buttermilk and pumpkin puree, mixing gently.
- Fold the dry ingredients into the wet mixture until no streaks remain.
- Pour the batter into the baking pan and bake for 35-38 minutes.
- Prepare the latte soak by mixing espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract.
- Beat softened butter in a bowl, then add cream cheese until smooth, followed by powdered sugar and instant espresso powder.
- Once the cake cools, poke holes and pour the latte soak over it.
- Spread the frosting on top and serve.
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