As the leaves start to turn and the air carries that unmistakable hint of crispness, I can’t help but crave cozy baked goods that celebrate the season. This Pumpkin Spice Latte Cake is my go-to indulgence for autumn gatherings. It combines the warm, comforting flavors of pumpkin and aromatic spices with a dreamy espresso cream cheese frosting that invites you to savor each bite. The best part? It’s quick to whip up, and it can easily be adapted to gluten-free for any dietary needs. Perfect for a festive dessert or a delightful treat with your morning coffee, this cake is sure to become a crowd favorite. Ready to bring the charm of coffee shop indulgence right into your kitchen? Let’s dive into this delicious recipe!
Why Pumpkin Spice Latte Cake is Perfect?
Comforting, this cake wraps you in the warm flavors of fall, elevating your gatherings with its cozy vibes. Moist and Flavorful, the perfect combination of pumpkin and espresso makes each bite an aromatic delight. Quick to Make, you’ll love how easily it comes together, letting you spend more time with loved ones. Adaptable, with gluten-free options available, it caters to all dietary preferences. Versatile enough for dessert or paired with morning coffee, this Pumpkin Spice Latte Cake is destined to impress!
Pumpkin Spice Latte Cake Ingredients
• Discover the essential ingredients for a delightful pumpkin experience!
For the Cake
- All-Purpose Flour – Provides structure and stability; substitute with gluten-free flour for a gluten-free Pumpkin Spice Latte Cake.
- Pumpkin Pie Spice – Adds warm, aromatic flavors; make your own blend with cinnamon, nutmeg, and ginger for a personal touch.
- Baking Powder – Acts as the primary leavening agent to help the cake rise.
- Baking Soda – Works in tandem with acidic ingredients to enhance the cake’s lift.
- Salt – Balances sweetness and enhances the overall flavor profile.
- Unsalted Butter – Contributes richness and moisture; ensure it’s softened to room temperature for optimal mixing.
- Granulated Sugar – Sweetens the cake while aiding in creating a fluffy texture; consider reducing the amount for a less sweet treat.
- Eggs – Bring moisture and richness; using room temperature eggs aids in better incorporation.
- Vanilla Extract – Enhances the overall flavor to create a warm, inviting experience.
- Buttermilk – Adds moisture and a slight tang; mix whole milk with lemon juice or vinegar as a substitute.
- Canned Pumpkin Puree – Guarantees that cozy pumpkin flavor and moisture; be sure to use it at room temperature for the best outcome.
- Espresso or Strong Coffee – Infuses the cake with rich coffee notes; decaf can be used if desired.
- Whole Milk – Contributes creaminess to the latte soaking mixture.
- Sweetened Condensed Milk – Provides sweetness and moisture to the soak.
For the Espresso Cream Cheese Frosting
- Cold Cream Cheese – Delivers a creamy texture for the frosting; make sure it’s cold for easy mixing.
- Powdered Sugar – Adds sweetness and thickens the frosting beautifully.
- Instant Espresso Powder – Intensifies the coffee flavor in the frosting, enhancing that lovely latte experience.
Step‑by‑Step Instructions for Pumpkin Spice Latte Cake
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). While the oven heats up, grease and line a 9×9 inch baking pan with parchment paper, allowing some overhang for easy removal later. This ensures that your Pumpkin Spice Latte Cake will bake evenly and come out of the pan effortlessly.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of pumpkin pie spice, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. This mix of dry ingredients adds essential structure and flavor to your cake. Set the bowl aside while you work on the wet mixture.
Step 3: Cream Butter & Sugar
In a large bowl, use a hand or stand mixer to beat 1/2 cup of softened unsalted butter and 1 cup of granulated sugar on high speed until the mixture is pale and fluffy, about 3-4 minutes. This step creates a light base for your Pumpkin Spice Latte Cake, contributing to its moist texture.
Step 4: Incorporate Eggs & Vanilla
Add 2 large room temperature eggs one at a time, mixing well after each addition. Follow with 1 teaspoon of vanilla extract and 1/2 cup of buttermilk, mixing until just combined. Finally, blend in 1 cup of room temperature pumpkin puree until everything is well incorporated.
Step 5: Combine Mixtures
Gradually fold the dry ingredient mixture into the wet components using a spatula or spoon. Mix on low speed until just combined, ensuring not to overmix, which helps maintain a light texture for your Pumpkin Spice Latte Cake. A few flour streaks are perfectly acceptable at this stage.
Step 6: Bake
Pour the prepared batter into the lined baking pan, smoothing the top with a spatula. Bake in your preheated oven for 35-38 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when gently pressed.
Step 7: Cool
Once baked, remove the cake from the oven and allow it to cool in the pan for 30 minutes. After that, carefully transfer the cake to a wire rack to cool completely. This cooling step ensures your Pumpkin Spice Latte Cake is stable and ready for the frosting.
Step 8: Prepare Latte Soak
While the cake cools, prepare the latte soak by mixing 1/2 cup of espresso or strong coffee, 1/2 cup of whole milk, 1/2 cup of sweetened condensed milk, 1 teaspoon of pumpkin pie spice, and 1 teaspoon of vanilla extract in a measuring cup. This flavorful soak will enhance the cake’s moisture and espresso undertones.
Step 9: Make Frosting
In a large bowl, beat 1/2 cup of softened unsalted butter until pale and fluffy. Gradually add in 8 ounces of cold cream cheese and 2 cups of powdered sugar, sifting it in to prevent clumps. Stir in 1 tablespoon of instant espresso powder and a pinch of pumpkin pie spice, mixing until you achieve a creamy and airy texture for your frosting.
Step 10: Assemble & Frost
Once the cake is completely cooled, slice off a thin layer from the top to create a flat surface. Poke holes evenly across the cake and pour the latte soak over top, allowing it to absorb. Finally, top with the espresso cream cheese frosting, spreading it evenly to create a beautifully layered Pumpkin Spice Latte Cake that is ready to be served.
Pumpkin Spice Latte Cake Variations
Feel free to get creative with your Pumpkin Spice Latte Cake! There are so many delightful ways to customize this cozy treat.
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Gluten-Free: Use a gluten-free flour blend, such as Bob’s Red Mill 1 to 1, for a cake that’s friendly for those avoiding gluten. Just ensure the rest of your ingredients are also gluten-free!
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Dairy-Free: Replace buttermilk with a plant-based milk mixed with apple cider vinegar for a cozy, dairy-free spin, keeping the flavors rich and creamy.
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Extra Spices: Add a pinch of nutmeg, cloves, or allspice to the batter for a more complex spice profile. Each dash elevates the warm flavors, embracing the essence of fall flavors.
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Cupcake Version: Transform your cake into cupcakes by reducing the bake time to just 17-19 minutes. They’re perfect for potlucks or sharing at a cozy gathering!
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Caramel Drizzle: Top with a drizzle of caramel sauce for added sweetness and an indulgent flair. This simple addition takes the cake to a whole new level of decadence.
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Choco-Pumpkin Fusion: Fold in mini chocolate chips into the batter for bursts of sweetness in every bite. They melt slightly, creating a delightful chocolatey contrast to the pumpkin.
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Espresso Cream Cheese Boost: Stir a little cocoa powder into your frosting for a chocolate espresso cream cheese frosting. This twist captures the essence of a mocha, making it wonderfully rich!
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Pumpkin Spice Oatmeal Cookies: If you love this flavor combination, why not try making some Chewy Pumpkin Oatmeal Cookies? They’re a portable and delightful treat that bring seasonal flavors in cookie form.
With all these options, your Pumpkin Spice Latte Cake can be as unique as your fall adventures! Enjoy crafting your perfect autumn dessert!
What to Serve with Pumpkin Spice Latte Cake
As the scrumptious aroma of spiced pumpkin cake fills your kitchen, consider these delightful accompaniments to elevate your dessert experience.
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Whipped Cream: A dollop of freshly whipped cream adds a light and airy finish, perfectly complementing the rich espresso frosting.
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Caramel Sauce: Drizzle warm caramel sauce over each slice for a touch of sweetness that contrasts beautifully with the spiced flavors.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream provides a cool, soothing element, making each bite of cake even more indulgent.
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Spiced Chai Latte: Serve with a comforting spiced chai latte to enhance the warm, cozy vibes of your pumpkin-inspired treat.
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Chopped Nuts: Consider topping your cake with toasted pecans or walnuts for an added crunch that plays well with the moist texture of the cake.
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Maple Syrup: A light drizzle of pure maple syrup adds an irresistible flavor harmonizing with both the pumpkin and coffee notes.
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Apple Cider: Enjoy a glass of warm apple cider alongside your cake, solidifying that autumn experience with every sip.
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Pumpkin Spice Coffee: Pair your dessert with a cup of pumpkin spice coffee to create a beautifully themed flavor experience.
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Chocolate Covered Espresso Beans: For a sweet, crunchy texture, serve a few chocolate-covered espresso beans on the side, echoing the cake’s coffee flavor.
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Cinnamon Roll Cookies: For those extra gatherings, offer a small plate of cinnamon roll cookies to complement the spiced cake beautifully.
Expert Tips for Pumpkin Spice Latte Cake
- Use Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for better mixing and fluffiness in your Pumpkin Spice Latte Cake.
- Measure Flour Accurately: Avoid scooping flour directly from the bag; use a digital scale or spoon the flour into the measuring cup and level it off for precise measurements.
- Baking Pan Matters: Opt for a light-colored metal pan to promote even baking; dark pans can lead to unevenly cooked cake, affecting the final result.
- Cool Time: Give the cake enough time to cool before frosting; this prevents melting the frosting and ensures the best presentation.
- Don’t Skip the Soak: The latte soak is vital for moisture; be generous to enhance flavor and texture, making the cake even more irresistible!
Make Ahead Options
This Pumpkin Spice Latte Cake is a fantastic choice for meal prep, making your life so much easier during busy weeks! You can bake the cake up to 24 hours in advance; just be sure to let it cool completely before wrapping it tightly in plastic wrap to maintain its moistness. The espresso cream cheese frosting can also be prepared ahead of time and refrigerated for up to 3 days; simply let it sit at room temperature for a bit before spreading it on the cake. When you’re ready to serve, poke holes in the cooled cake and soak it with the latte mixture, then frost it. This allows you to enjoy your delicious Pumpkin Spice Latte Cake with minimal last-minute effort!
How to Store and Freeze Pumpkin Spice Latte Cake
Fridge: Store any leftover Pumpkin Spice Latte Cake in an airtight container in the fridge for up to 3 days to keep it fresh and moist.
Freezer: For longer storage, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 2 months.
Reheating: To enjoy, thaw the cake in the fridge overnight, then warm in the microwave for 10-15 seconds for that fresh-baked feel.
Assembling: If freezing an unfrosted cake, wait to add the espresso cream cheese frosting until after thawing, ensuring it maintains its richness and flavor.
Pumpkin Spice Latte Cake Recipe FAQs
How do I select the right pumpkin for this cake?
Absolutely! When choosing canned pumpkin puree for your Pumpkin Spice Latte Cake, look for 100% pure pumpkin—not pumpkin pie filling. Check the label for any added sugars or spices, as those can affect the flavor balance of your cake. The puree should be thick and smooth, free of lumps, ensuring your cake has that rich, pumpkin flavor without added surprises.
How should I store leftovers of the Pumpkin Spice Latte Cake?
Very! To keep your lovely cake fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. This helps maintain its moist texture and delightful flavors. If you anticipate not finishing the cake within that time frame, consider freezing it instead!
Can I freeze the Pumpkin Spice Latte Cake, and how?
Absolutely! If you’d like to tuck away some of that cozy goodness for later, wrap individual slices of unfrosted cake tightly in plastic wrap and place them in a freezer-safe bag. Your cake can stay in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw the slices overnight in the fridge and reheat in the microwave for 10-15 seconds for a fresh-baked vibe!
What if my cake doesn’t rise properly?
Very! If your Pumpkin Spice Latte Cake doesn’t rise as expected, it could be due to expired baking powder or baking soda. Always check the expiration dates on these leavening agents, and consider weighing your flour, as too much can weigh the cake down. If your ingredients are fresh and you followed the steps, ensure you didn’t overmix; this can lead to a dense cake. Just fold the ingredients gently until they are combined!
Is this Pumpkin Spice Latte Cake suitable for gluten-free diets?
Absolutely! To adapt this Pumpkin Spice Latte Cake to a gluten-free version, simply substitute the all-purpose flour with a gluten-free baking flour blend, like Bob’s Red Mill 1-to-1. Ensure your other ingredients do not contain gluten, especially if you’re using any pre-spiced ingredients. This way, everyone can indulge in your delightful creation!
Pumpkin Spice Latte Cake: Your Cozy Fall Dessert Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease and line a 9x9 inch baking pan.
- In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar on high speed until pale and fluffy.
- Add eggs one at a time, mixing well after each addition, along with vanilla extract and buttermilk.
- Fold the dry mixture into the wet components until just combined.
- Pour batter into the pan and bake for 35-38 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 30 minutes, then transfer to a wire rack.
- Prepare the latte soak by mixing espresso, whole milk, condensed milk, pumpkin pie spice, and vanilla.
- Beat the butter, add cream cheese, powdered sugar, and instant espresso powder until creamy.
- Once cooled, pour the latte soak over the cake and frost with cream cheese frosting.
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