If you are a fan of everything cozy, warm, and wonderfully spiced, then this Pumpkin Spice Latte Cake Recipe will quickly become your new favorite dessert. This cake beautifully captures the irresistible flavors of a pumpkin spice latte, transforming them into a moist, tender, and richly flavored cake that feels like a big hug in every bite. With the perfect balance of pumpkin, warming spices, and a hint of espresso, this cake brings together the best of fall in a way that’s both familiar and delightfully unexpected.
Ingredients You’ll Need
Gathering the ingredients for this Pumpkin Spice Latte Cake Recipe is a breeze because it relies on simple pantry staples that pack a powerful punch in flavor and texture. Every ingredient plays a key role in creating the perfect harmony between the pumpkin and coffee notes while ensuring moistness and a luscious finish.
- All-purpose flour (2 1/4 cups / 281 g): The foundation of the cake, providing structure and tenderness when properly measured and leveled.
- Pumpkin pie spice (1 tbsp + 1/4 tsp for soak + 1 1/2 tsp for frosting): This aromatic blend is the heart of the recipe, offering that signature warm, spicy pumpkin flavor.
- Baking powder (1 1/2 tsp) and baking soda (1/4 tsp): Leavening agents to ensure the cake rises up light and fluffy.
- Salt (1/2 tsp): Just a pinch to balance and deepen all the sweet and spicy notes.
- Unsalted butter (10 tbsp for cake, 1 cup for frosting): Adds richness and creates a moist crumb while lending a creamy texture to the frosting.
- Granulated sugar (1 1/2 cups / 300 g): Sweetens the cake and helps achieve a delicate crumb.
- Eggs (2, room temperature): Bind the cake together and add stability and moisture.
- Vanilla extract (1 tsp for cake, 1 1/2 tsp for frosting, and 1 tsp for soak): Enhances the flavors and ties the spices and pumpkin together.
- Buttermilk (1/2 cup / 120 ml): Adds tenderness and a slight tang that complements the pumpkin beautifully.
- Canned pumpkin puree (1 cup / 244 g): The star ingredient that provides moistness and that unmistakable pumpkin taste.
- Espresso or strong coffee (1/4 cup / 60 ml): Brings that iconic latte essence and a slightly bitter note to balance the sweetness.
- Whole milk (1/3 cup / 80 ml): Adds creaminess to the soak mixture for the ultimate latte experience.
- Sweetened condensed milk (1/2 cup / 150 g): Sweet, rich, and thick, it makes the soak wonderfully luscious.
- Cream cheese (8 oz / 226 g, cold): Gives the frosting a velvety tang, acting as a perfect contrast to the sweet, spiced cake.
- Powdered sugar (2 cups / 260 g): Sweetens and adds structure to the frosting.
- Instant espresso powder (2 tsp for frosting): Intensifies the coffee notes for that authentic pumpkin spice latte finish.
How to Make Pumpkin Spice Latte Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C) to ensure it’s perfectly hot and ready to bake. Grease a 9×13 inch baking pan thoroughly so the cake releases effortlessly after baking. This step is simple but critical for a flawless bake.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Combining these dry ingredients first ensures an even distribution of leaveners and spices throughout your cake, giving it that signature texture and flavor in every bite.
Step 3: Cream Butter and Sugar, Add Eggs and Vanilla
Beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3 to 5 minutes. This process aerates the batter, resulting in a tender crumb. Next, incorporate the eggs one at a time, followed by the vanilla extract to infuse that warm, comforting aroma.
Step 4: Alternately Add Dry Ingredients and Buttermilk, Then Fold in Pumpkin
Add the dry ingredients and buttermilk alternately to the wet butter mixture, beginning and ending with the dry ingredients. This technique helps keep the batter smooth and evenly mixed. Finally, gently fold in the canned pumpkin puree to maintain the cake’s moist texture and to bring that lush pumpkin flavor front and center.
Step 5: Bake Until Done
Pour the batter into your prepared pan and bake for about 38 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs but no wet batter. Allow the cake to cool completely in the pan before moving on to the next step. Patience here ensures your soak and frosting absorb beautifully.
Step 6: Prepare the Latte Soak
While the cake cools, whisk together the espresso or strong coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a bowl. This rich mixture infuses your cake with the deep coffee notes and moist texture reminiscent of that beloved pumpkin spice latte.
Step 7: Poke Holes and Pour Soak Over Cake
Using the handle of a wooden spoon or a skewer, poke holes all over the cooled cake. This step allows the latte soak to seep deep into the cake layers, making every forkful delightfully moist and flavor-packed. Slowly pour the soak over the cake and let it sit for at least 15 minutes to absorb fully.
Step 8: Make the Frosting
Beat the softened butter and cold cream cheese together until creamy and smooth. Gradually add the powdered sugar and instant espresso powder, continuing to beat until the frosting is fluffy and thick. The espresso powder brings a subtle, bold coffee flavor that perfectly balances the sweetness and spices.
Step 9: Frost the Cake
Spread the luscious cream cheese frosting evenly over the soaked cake. Use a spatula to create gentle swirls or leave it smooth—either way, it’s going to look and taste irresistible. Chill if desired for a firmer frosting or serve immediately to enjoy the creamy softness.
How to Serve Pumpkin Spice Latte Cake Recipe
Garnishes
Enhance the visual and flavor appeal by sprinkling a pinch of pumpkin pie spice or cinnamon on top of the frosting. Toasted pecans or a drizzle of caramel sauce are fabulous additions that add texture and sweetness. A few dollops of whipped cream on the side can make serving extra special.
Side Dishes
This cake goes superbly alongside a hot cup of freshly brewed coffee or a creamy chai latte. For a light complement, serve with a simple green salad tossed in a tangy vinaigrette to balance the richness. Fresh fruit like sliced pears or crisp apples make a refreshing, seasonal pairing.
Creative Ways to Present
For a show-stopping presentation, cut the Pumpkin Spice Latte Cake into petite squares and serve on decorative plates with a dusting of powdered sugar. Alternatively, layer it with whipped cream and crushed gingersnaps in jars for a rustic parfait. You can also use cookie cutters to create festive shapes, perfect for holiday gatherings or cozy fall parties.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pumpkin Spice Latte Cake Recipe covered tightly with plastic wrap or stored in an airtight container in the refrigerator. This will keep the cake fresh and moist for up to 4 days, allowing you to savor its flavors without any rush.
Freezing
You can freeze this cake, either whole or in slices. Wrap it securely in plastic wrap followed by aluminum foil to prevent freezer burn. When stored properly, it maintains its taste and texture for up to 3 months. Thaw overnight in the refrigerator before enjoying.
Reheating
If you prefer your cake slightly warm, gently reheat a slice in the microwave for about 15 to 20 seconds. This step revives the aromatic spices and gives the frosting a delightfully creamy warmth, perfect for cozy moments.
FAQs
Can I substitute canned pumpkin puree with fresh pumpkin?
Fresh pumpkin puree can be used, but it should be cooked and well-pureed until smooth to match the texture of canned pumpkin. Keep in mind, fresh pumpkin might add more moisture, so you may need to slightly adjust the flour for balance.
What if I don’t have espresso or coffee on hand?
If espresso or coffee is unavailable, you can use strong decaf coffee or a coffee-flavored syrup. However, to keep the pumpkin spice latte essence, try not to omit it entirely since coffee flavor is key to the recipe’s signature taste.
Can I use a different spice blend instead of pumpkin pie spice?
While pumpkin pie spice is ideal for its balanced cinnamon, nutmeg, and clove notes, you can customize with your own mix of cinnamon, ginger, nutmeg, and allspice. Just be sure to maintain the warm spice character to keep the flavor profile intact.
Is this cake suitable for freezing with the frosting already applied?
Freezing the cake with frosting is possible, but it’s better to freeze it unfrosted and add the frosting after thawing to preserve the texture and appearance of the frosting. If you do freeze it frosted, allow extra time to thaw gently in the fridge.
Can I make this recipe vegan or dairy-free?
To adapt this recipe, substitute the butter with vegan margarine, use plant-based milk and dairy-free cream cheese alternatives, and replace eggs with flax eggs or another vegan binder. The rich pumpkin and spice flavors will still shine through beautifully with these swaps.
Final Thoughts
This Pumpkin Spice Latte Cake Recipe has everything you could wish for in a cozy, autumn-inspired dessert: comforting spices, the rich essence of coffee, and the moistness of pumpkin that feels like a warm embrace. Once you try it, it will undoubtedly become your go-to for seasonal celebrations or anytime you crave a slice of fall magic. So, gather your ingredients, soak up the delightful aromas filling your kitchen, and enjoy every delectable bite with friends or family. You truly deserve this delicious indulgence.
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Pumpkin Spice Latte Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Total Time: 58 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Spice Latte Cake combines the cozy flavors of pumpkin spice and espresso into a moist, tender cake perfect for autumn. Infused with pumpkin puree and a hint of coffee, and topped with a creamy espresso-spiced cream cheese frosting, this cake offers a delightful treat that captures the essence of your favorite seasonal latte in cake form.
Ingredients
Dry Ingredients
- 2 1/4 cups (281 g) 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
Wet Ingredients and Cake Batter
- 10 tbsp (140 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated white sugar
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1 cup (244 g) canned pumpkin puree, at room temperature
Latte Soak
- 1/4 cup (60 ml) espresso or strong coffee
- 1/3 cup (80 ml) whole milk
- 1/2 cup (150 g) sweetened condensed milk
- 1/4 tsp pumpkin pie spice
- 1 tsp vanilla extract
Frosting
- 1 cup (224 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, cold
- 2 cups (260 g) powdered sugar
- 1 1/2 tsp vanilla extract
- 2 tsp instant espresso powder
- 1 1/2 tsp pumpkin pie spice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. This ensures even distribution of leavening and spices.
- Cream Butter and Sugar: Beat the softened butter and granulated sugar until light and fluffy, which will help give the cake a tender texture.
- Add Eggs and Vanilla: Incorporate the two eggs and vanilla extract into the creamed mixture until fully blended, building the batter’s structure and flavor.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredients and buttermilk to the wet mixture, folding in gently. Then fold in the pumpkin puree carefully to keep the batter light.
- Bake the Cake: Pour the batter into the prepared pan and bake for about 38 minutes or until a toothpick inserted into the center comes out clean. Remove and cool completely to room temperature.
- Prepare Latte Soak: Mix together espresso (or strong coffee), whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract. This soak will infuse the cake with moist coffee and pumpkin flavors.
- Soak the Cake: Poke holes all over the cooled cake using a skewer or fork, then evenly pour the latte soak over it, allowing it to absorb fully.
- Make Frosting: Beat the softened butter and cold cream cheese until smooth and creamy. Gradually mix in powdered sugar, then add vanilla extract, instant espresso powder, and pumpkin pie spice. Continue beating until the frosting is silky and holds shape.
- Frost the Cake: Spread the espresso and pumpkin spice cream cheese frosting evenly over the soaked cake. Chill if desired to set the frosting before serving.
Notes
- Ensure all refrigerated ingredients like eggs, butter, and pumpkin puree are at room temperature for better mixing and texture.
- Poking holes in the cake before soaking helps the espresso mixture penetrate deeply, keeping the cake moist.
- You can adjust the amount of espresso powder in the frosting based on your preference for coffee intensity.
- If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup milk and letting it sit for 5 minutes.
- Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.
- For a stronger coffee taste, use freshly brewed espresso rather than instant coffee.
