Pumpkin Spice Latte Cake Recipe
Imagine all the comfort of a cozy autumn morning poured into a single dessert: that’s what the Pumpkin Spice Latte Cake delivers in every decadent bite. This treat pulls together the best seasonal flavors—pumpkin, warm spices, and a delightful kick of espresso—layered and nestled under a plush, cloud-like cream cheese frosting. Whether you’re baking for a special occasion or just because, this cake brings the inviting spirit of your favorite coffeehouse beverage straight to your kitchen table, making it a memorable crowd-pleaser that works year-round.
Ingredients You’ll Need
The charm of this Pumpkin Spice Latte Cake is how it combines everyday pantry staples and a few specialty items to create something truly magical. Each ingredient brings its own special note—some add richness, others moisture, some a pop of spice, and all are essential to the cake’s perfect harmony. Here’s what you’ll need and why:
- All Purpose Flour: The backbone of the cake, providing structure and a soft crumb.
- Pumpkin Pie Spice: This blend of cinnamon, ginger, nutmeg, and cloves is what gives the cake its signature warmth.
- Baking Powder & Baking Soda: A dynamic duo that ensures your cake rises beautifully and stays fluffy.
- Salt: Just a bit heightens all the other flavors so nothing falls flat.
- Unsalted Butter: Adds richness and tenderness—make sure it’s well softened for a creamy batter.
- Granulated White Sugar: Not just sweetness—sugar also helps to create a moist, delicate texture.
- Eggs: Bring structure and richness; room temperature eggs mix in more smoothly for an even crumb.
- Vanilla Extract: Adds depth and rounds out the flavors beautifully.
- Buttermilk: Gives the cake its signature moistness with a subtle tang to balance the sweetness.
- Canned Pumpkin Puree: The star ingredient brings color, earthiness, and moisture (be sure it’s pure pumpkin, not pie filling).
- Espresso or Strong Coffee: Infuses the cake with the bold latte flavor that coffee lovers crave.
- Whole Milk: Used in the latte soak to give it richness and help everything absorb into the cake.
- Sweetened Condensed Milk: Adds sweet, creamy goodness to the soak, making every bite luscious.
- Pumpkin Pie Spice (again!): Another sprinkle in the soak and frosting ties all the flavors together.
- Cream Cheese: The cool, tangy base for that dreamy frosting—using it cold gives structure.
- Powdered Sugar: For a smooth, creamy, cloud-like frosting that’s perfectly sweet.
- Instant Espresso Powder: Intensifies the coffee note in the frosting, making it truly reminiscent of your favorite latte.
How to Make Pumpkin Spice Latte Cake
Step 1: Prepare the Pan and Preheat
Start by preheating your oven to 350°F. Take a 9×9 inch light metal baking pan, grease it, and then line it with parchment paper, leaving a little overhang on the sides for easy lifting. This simple prep step ensures your Pumpkin Spice Latte Cake will release effortlessly and bake evenly every time.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. This step isn’t just about combining—sifting and stirring incorporates air, giving your cake extra lightness, and ensures that every bite is spiced to perfection.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar with an electric mixer on high speed for two minutes. You’re looking for a fluffy, pale texture—this incorporates air so your cake will rise tall and bake up with a perfectly tender crumb.
Step 4: Add Eggs and Vanilla
Beat in the room-temperature eggs and vanilla on medium speed until the batter becomes pale and smooth, about a minute. This step helps to emulsify the batter and build additional structure for the cake.
Step 5: Incorporate Buttermilk and Pumpkin
Add the buttermilk and pumpkin puree, mixing on medium-low speed until just combined. The mixture may look a bit curdled at this stage—don’t panic! That’s just the interaction of acid and fat, and everything will come together beautifully in the next step.
Step 6: Combine Wet and Dry Ingredients
Add the dry ingredient mixture gradually into the wet mixture. Mix on low speed just until the batter is smooth and no dry streaks remain. Be sure to scrape down the bowl and fold gently to ensure everything is well incorporated without over-mixing.
Step 7: Bake the Cake
Pour the luscious batter into your prepared pan, smoothing the top with a spatula. Bake for 35 to 38 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a rack for 30 minutes, then use the parchment paper lift to remove the cake and let it cool completely on the rack.
Step 8: Make the Latte Soak
While the cake cools, whisk together espresso or strong coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla. This is the secret step that infuses each bite with a truly unique, deeply flavorful, coffee-shop essence.
Step 9: Whip Up Espresso Cream Cheese Frosting
In a large bowl, whip softened butter until pale and fluffy, then beat in the cold cream cheese until combined. Sift in the powdered sugar bit by bit and beat until light and airy. Dissolve the espresso powder in vanilla extract, then mix it in with pumpkin pie spice. What emerges is the dreamiest, coffee-forward cloud of frosting you’ve ever tasted.
Step 10: Assemble and Finish
Once the cake is completely cool, trim a very thin layer off the top with a sharp knife—this helps the soak fully penetrate. Transfer the cake to your serving plate and poke holes all over the top with a wooden stick or the handle of a spoon. Slowly pour the latte soak over the cake, letting it absorb. Finally, spread a thick, swirly layer of espresso cream cheese frosting over the top, sprinkle with a little pumpkin pie spice, and cut into 16 slices to serve. You’ll taste the magic with every forkful.
How to Serve Pumpkin Spice Latte Cake
Garnishes
A light shower of pumpkin pie spice or cinnamon across the frosting adds an inviting touch and intensifies the aroma as you bring out the cake. Consider finishing each slice with a few chocolate-covered espresso beans or a light dusting of cocoa powder for a coffeehouse-style flourish.
Side Dishes
Keep it simple and let this showstopper shine—the Pumpkin Spice Latte Cake pairs beautifully with a cup of hot coffee, a chai latte, or even a scoop of vanilla ice cream. If you’re hosting a brunch, some fresh orange segments or spiced nuts on the side will complement the cake’s warm flavors without overshadowing them.
Creative Ways to Present
For a fun twist, cut the cake into tiny cubes and layer them in glass jars with extra frosting for Pumpkin Spice Latte Cake parfaits; perfect for on-the-go treats. Or serve single generous squares on vintage saucers for a cozy afternoon tea. For holidays, try adding festive sprinkles or miniature pumpkins on top for a playful, seasonal look.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the Pumpkin Spice Latte Cake well or place it in an airtight container, then refrigerate. It will keep happily for up to four days, remaining beautifully moist thanks to the generous latte soak and rich frosting.
Freezing
You can freeze slices of Pumpkin Spice Latte Cake once they’re fully frosted. Wrap individual portions tightly in plastic wrap and place them in a freezer-safe container. Thaw overnight in the fridge for a perfect make-ahead dessert; just know that while the texture will still be lovely, freshly made is always best.
Reheating
Cake is delightful chilled, but if you’d like to revive that just-baked warmth, let a slice come to room temperature for 30 minutes, or microwave in short 5–10 second bursts. Be gentle—just enough to soften the frosting and bring out the flavors without melting the topping entirely.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just make sure to roast and puree your fresh pumpkin until it’s super smooth and well-drained so your Pumpkin Spice Latte Cake doesn’t turn out too wet or dense. Canned puree is a time-saver, but homemade is always welcome for that extra special touch.
Is there a substitute for buttermilk if I don’t have any?
Yes, you can easily make your own: add 1 1/2 teaspoons of lemon juice or white vinegar to 1/2 cup of milk, stir, and let it sit for five minutes. This homemade version gives the same tender, tangy result in your Pumpkin Spice Latte Cake.
Can I make this cake in advance?
Definitely! In fact, making Pumpkin Spice Latte Cake a day ahead allows the flavors to meld even further. Keep it covered in the fridge, then frost shortly before serving for the freshest texture and taste.
What’s the best way to poke holes for the latte soak?
A thick skewer, chopstick, or the handle of a wooden spoon all work beautifully—aim for holes just large enough for the soak to seep through but not so big that the cake starts to fall apart. Evenly spaced holes help the entire cake get perfectly infused.
Can I leave out the espresso for a non-coffee version?
Yes, simply use decaf or even skip the coffee in both the soak and the frosting if you want a milder, kid-friendly cake. The result will be more of a pumpkin spice dream, but still utterly delicious.
Final Thoughts
If cozy, aromatic, and crowd-pleasing desserts are your love language, you need to try this Pumpkin Spice Latte Cake. It delivers comfort and celebration in every forkful, perfect for sharing with loved ones or savoring all by yourself. Don’t wait for fall—bake it anytime you need a little warm happiness on your plate!
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Pumpkin Spice Latte Cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 1 9×9-inch cake (16 slices) 1x
- Diet: Vegetarian
Description
Indulge in the flavors of fall with this delicious Pumpkin Spice Latte Cake. A moist pumpkin cake infused with espresso, topped with a decadent espresso cream cheese frosting.
Ingredients
Pumpkin Cake:
- 2 1/4 cups all-purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp unsalted butter, softened
- 1 1/2 cups granulated white sugar
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk, at room temperature
- 1 cup canned pumpkin puree, at room temperature
Latte Soak:
- 1/4 cup espresso or strong coffee
- 1/3 cup whole milk
- 1/2 cup sweetened condensed milk
- 1/4 tsp pumpkin pie spice
- 1 tsp vanilla extract
Espresso Cream Cheese Frosting:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, cold
- 2 cups powdered sugar
- 1 1/2 tsp vanilla extract
- 2 tsp instant espresso powder
- 1 1/2 tsp pumpkin pie spice
Instructions
- Pumpkin Cake: Preheat oven. Whisk dry ingredients. Cream butter and sugar. Add eggs and vanilla. Mix in buttermilk and pumpkin. Combine dry ingredients. Bake.
- Latte Soak: Mix espresso, milk, condensed milk, pumpkin spice, and vanilla.
- Espresso Cream Cheese Frosting: Whip butter, add cream cheese. Mix in powdered sugar, espresso powder, vanilla, and pumpkin spice.
- Assembling the Cake: Cut cake, poke holes, pour latte mixture, frost, and sprinkle with pumpkin pie spice.
Notes
- For best results, ensure all ingredients are at room temperature.
- Allow the cake to cool completely before frosting.
- Prep Time: 30 minutes
- Cook Time: 35-38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Pumpkin Spice Latte Cake, Pumpkin Cake, Espresso Cream Cheese Frosting, Fall Dessert
