When the leaves turn golden and a crispness fills the air, I find myself craving something that captures the essence of fall. Enter my Pumpkin Spice Latte Cake—a delightfully moist treat that perfectly blends the comforting flavors of pumpkin and warm spices with the rich undertones of espresso. The very moment you slice into this cake, the intoxicating aroma wafts through the kitchen, instantly transporting you to a coffee shop cozying up to the season's best.
This recipe brings together a soft pumpkin spice cake soaked with a flavorful espresso mixture, topped with a velvety espresso cream cheese frosting that is just the right amount of indulgent. It's not just dessert; it's a slice of autumn that goes with your warm sweater and a cozy blanket. Whether it's a chilly evening at home or an autumn gathering with friends, this cake is bound to be the highlight of any occasion. So grab your whisk and let’s make a cake that’s sure to impress!
Why is Pumpkin Spice Latte Cake a Must-Try?
Unique Flavor Fusion: This cake combines pumpkin, espresso, and spices for an unforgettable taste sensation.
Moist and Tender: Crafted to be incredibly soft, each slice melts in your mouth.
Perfect for Fall Gatherings: Impress friends and family with this seasonal dessert at your next celebration.
Easy to Make: With straightforward steps, even novice bakers can achieve bakery-level results.
Versatile Delight: Serve it as a cake or transform it into cupcakes for gatherings. Don’t forget, you can also check out my tips on baking techniques for the best outcome!
Pumpkin Spice Latte Cake Ingredients
Here’s everything you need to create this fall favorite!
For the Cake
- All-Purpose Flour – Provides structure; use a digital scale for accurate measurements.
- Pumpkin Pie Spice – Adds flavor depth; can substitute with a mix of cinnamon, nutmeg, and ginger.
- Baking Powder – Acts as a leavening agent to help the cake rise.
- Baking Soda – Works with acidic ingredients for additional leavening.
- Salt – Enhances flavor and balances sweetness.
- Unsalted Butter – Adds richness and moisture; ensure it’s softened to room temperature.
- Granulated Sugar – Sweetens the cake perfectly.
- Eggs – Provide moisture and bind the cake; use room temperature eggs for better emulsification.
- Vanilla Extract – Elevates the cake's flavor.
- Buttermilk – Creates a tender crumb; can substitute with a milk-lemon juice mix.
- Canned Pumpkin Puree – Adds moisture and deep pumpkin flavor; use at room temperature for easy blending.
For the Latte Soak
- Espresso or Strong Coffee – Infuses depth of flavor; essential for that true coffee essence.
- Whole Milk – Used in the latte soak for creaminess.
- Sweetened Condensed Milk – Adds sweetness and richness to the soak.
For the Frosting
- Cream Cheese – The base for the frosting, providing a creamy texture; use cold to avoid lumps.
- Powdered Sugar – Sweetens and thickens the frosting.
- Instant Espresso Powder – Enhances coffee flavor in the frosting for extra kick.
Enjoy crafting your Pumpkin Spice Latte Cake!
How to Make Pumpkin Spice Latte Cake
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Preheat your oven to 350°F (175°C) and prepare a 9x9 inch light metal baking pan by greasing it lightly. This ensures your cake will bake evenly and release easily.
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Whisk together the dry ingredients (all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt) in a medium bowl until well combined, which helps distribute the leavening agents evenly.
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Cream the softened unsalted butter and granulated sugar in a large mixing bowl for about 2 minutes, or until it turns fluffy and light in color. This step is crucial for a tender cake.
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Add the room temperature eggs and vanilla extract, mixing until the batter is pale and smooth. This will incorporate air into the batter, giving your cake a delightful lift.
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Mix in the buttermilk and canned pumpkin puree until fully combined, creating a rich and moist batter that embodies the essence of fall.
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Gradually incorporate the dry mixture into the wet ingredients using a spatula, mixing until just blended together. Be careful not to overmix, as this can lead to a dense texture.
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Pour the batter into your prepared pan and bake for 35-38 minutes, or until a toothpick inserted in the center comes out clean. The edges should be golden brown and the center should spring back when lightly touched.
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Cool the cake in the pan for 30 minutes before transferring it to a wire rack to cool completely. This will help maintain its moisture.
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Prepare the latte soak by mixing espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a bowl. This flavorful soak is what makes the cake so indulgent.
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Make the frosting by whipping softened butter in a bowl, then adding cream cheese. Gradually add powdered sugar and instant espresso powder, mixing until creamy and well-blended.
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Poke holes in the top of the cooled cake using a toothpick, then carefully pour the latte soak over the surface, letting it soak in for maximum flavor.
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Frost the cooled cake generously with the espresso cream cheese frosting and serve it sprinkled with pumpkin pie spice for that extra touch of autumn flavor.
Optional: Serve your cake with a dollop of whipped cream for an added touch of indulgence.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Pumpkin Spice Latte Cake
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Room Temperature: Keep the cake at room temperature for up to 2 days, covered with a dome or wrapped in plastic wrap to maintain its moisture.
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Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Allow the cake to reach room temperature before serving for the best texture.
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Freezer: Freeze the un-frosted cake for up to 3 months. Wrap tightly in plastic wrap, then foil, to prevent freezer burn. Thaw in the fridge overnight before frosting.
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Reheating: If desired, warm individual slices in the microwave for about 10-15 seconds. This enhances the flavors and gives a fresh-from-the-oven taste to your Pumpkin Spice Latte Cake.
Make Ahead Options
These Pumpkin Spice Latte Cake preparations are ideal for those busy kitchen days! You can bake the cake up to 24 hours in advance; just let it cool completely before wrapping it tightly in plastic wrap to keep it moist. The latte soak can be made a day ahead and stored in the refrigerator to allow its flavors to deepen. Simply drizzle the soak over the cake just before serving to ensure it stays delightfully fluffy. For the frosting, whip it fresh or prepare it 1-2 days in advance and keep it chilled. Just remember to rewhip it briefly before frosting, maintaining that rich creamy texture!
Pumpkin Spice Latte Cake Variations
Feel free to play with this recipe and make it your own! Add a twist or swap for something new and exciting.
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Gluten-Free: Use Bob's Red Mill 1-to-1 gluten-free baking flour for a gluten-free version without sacrificing texture.
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Vegan-Friendly: Substitute eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoon water per egg) and use almond or soy milk in place of buttermilk for a plant-based delight.
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Nutty Crunch: Add ½ cup of chopped walnuts or pecans to the batter for a delightful crunch and added flavor.
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Chocolate Lover's Twist: Incorporate ½ cup of chocolate chips into the batter for a deliciously decadent touch.
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Spiced Up: Add an extra pinch of cayenne pepper to the latte soak for a warm, spicy surprise that'll tantalize the taste buds.
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Cupcake Version: Transform the batter into cupcakes by filling liners ⅔ full and baking at the same temperature for 17-19 minutes, creating bite-sized treats for any gathering.
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Fruity Additions: Mix in ½ cup of dried cranberries or chopped apples for a fruity surprise that pairs perfectly with autumn spices.
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Cinnamon Sugar Topping: Before baking, sprinkle a blend of cinnamon and sugar on top of the batter for a sweet, crunchy crust that adds a beautiful finish.
Helpful Tricks for Pumpkin Spice Latte Cake
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Room Temperature Ingredients: Ensure all ingredients, especially butter and eggs, are at room temperature to enhance texture and flavor in your Pumpkin Spice Latte Cake.
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Measuring Flour: Use a digital scale for measuring flour accurately. Scooping directly from the bag can compact the flour, leading to a denser cake.
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Cooling Time: Allow the cake to cool completely before soaking it with the espresso mixture. This prevents the cake from becoming overly soggy and maintains its structure.
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Light Metal Pan: Opt for a light metal baking pan for even cooking. Dark pans can cause the edges to brown too quickly, affecting the overall baking.
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Avoid Overmixing: Once you combine wet and dry ingredients, mix just until blended. Overmixing can result in a tough cake that doesn’t rise properly.
What to Serve with Pumpkin Spice Latte Cake?
This cake envelops your senses with its warm, cozy flavors, making it the perfect centerpiece for a delightful autumn gathering.
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Fresh Whipped Cream: A dollop of lightly sweetened whipped cream adds a luscious, creamy contrast to the rich cake, enhancing each bite.
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Spiced Chai Tea: The warm spices in chai echo the flavors of the cake, creating a soothing beverage pairing that's perfect for a chilly day.
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Creamy Vanilla Ice Cream: A scoop of vanilla ice cream melts softly atop the cake, providing a delightful creamy balance to the spiced cake and frosting.
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Cinnamon Sugar Cookies: These chewy cookies bring a crunchy texture contrast while their flavors harmonize beautifully with the pumpkin spice theme.
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Caramel Drizzle: A sweet caramel glaze drizzled over the top can take it to the next level, adding lusciousness and an indulgent flair.
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Coffee or Espresso: Enjoy a cup of velvety coffee or a shot of espresso to enhance the espresso notes in the cake while providing that extra caffeine boost.
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Pumpkin Spice Latte: Lean into the theme! Pair this dessert with a classic pumpkin spice latte for a cozy, trendy experience everyone will love.
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Autumn Fruit Salad: Brighten your meal with a refreshing fruit medley of apple, pear, and pomegranate, offering a crisp contrast to the moist cake.
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Toasted Nuts: A sprinkle of warm, toasted pecans or walnuts on top of the cake not only adds crunch but also a lovely nutty taste that complements the pumpkin flavor.
Pumpkin Spice Latte Cake Recipe FAQs
How do I select the best canned pumpkin puree?
Absolutely! When choosing canned pumpkin puree, look for options that contain 100% pumpkin without any added sugars or spices. This ensures you get the true flavor of pumpkin in your cake. Check the label for "pure pumpkin" and avoid those with "pumpkin pie filling," as these contain added ingredients that may alter your cake's flavor.
What’s the best way to store leftovers?
You can store leftover Pumpkin Spice Latte Cake in an airtight container in the fridge for up to 3 days. This helps maintain its moisture and flavor. For the best texture experience, allow the cake to reach room temperature before serving. If you prefer, cover the cake with plastic wrap to prevent it from drying out.
Can I freeze the Pumpkin Spice Latte Cake?
Yes! To freeze your un-frosted Pumpkin Spice Latte Cake, wrap it tightly in plastic wrap and then in foil to protect it from freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw it in the fridge overnight and frost it when you’re set to serve!
How can I prevent my cake from being too soggy after soaking?
Great question! To avoid oversaturation, ensure your Pumpkin Spice Latte Cake has fully cooled before applying the latte soak. After pouring the soak, let the cake sit for at least 30 minutes to allow the flavors to meld without losing its structure. Be mindful not to soak it for too long, which can lead to a very wet cake.
Can I make this recipe allergy-friendly?
Very much so! For a gluten-free option, simply substitute all-purpose flour with Bob's Red Mill 1-to-1 gluten-free baking flour. If you or your guests have dairy allergies, you can replace the butter with a dairy-free alternative like coconut oil and use a non-dairy milk for the buttermilk mixture. Always ensure you check the labels for ingredients to avoid allergens.
How do I achieve the perfect cream cheese frosting?
To make a smooth and creamy frosting, use cold cream cheese and let it sit out for about 10 minutes before mixing. This allows it to soften slightly, which helps prevent lumps. When whipping, start with the butter until it’s light and fluffy before gradually adding in the cream cheese, then the powdered sugar. This step-by-step method helps create that luscious, silky frosting that pairs perfectly with your Pumpkin Spice Latte Cake!
Pumpkin Spice Latte Cake
Equipment
- 9x9 inch light metal baking pan
- Mixing bowls
- Whisk
- Spatula
- toothpick
Ingredients
Cake Ingredients
- 2 cups All-Purpose Flour Use a digital scale for accurate measurements.
- 2 teaspoons Pumpkin Pie Spice Can substitute with a mix of cinnamon, nutmeg, and ginger.
- 1 tablespoon Baking Powder Acts as a leavening agent.
- 1 teaspoon Baking Soda Works with acidic ingredients for additional leavening.
- 1 teaspoon Salt Enhances flavor.
- 1 cup Unsalted Butter Ensure it’s softened to room temperature.
- 1 cup Granulated Sugar Sweetens the cake.
- 3 large Eggs Use room temperature eggs.
- 1 teaspoon Vanilla Extract Elevates the cake's flavor.
- 1 cup Buttermilk Creates a tender crumb.
- 1 cup Canned Pumpkin Puree Use at room temperature.
Latte Soak Ingredients
- 1 cup Espresso or Strong Coffee Essential for true coffee essence.
- ½ cup Whole Milk
- ½ cup Sweetened Condensed Milk Adds sweetness and richness.
Frosting Ingredients
- 8 ounces Cream Cheese Use cold.
- 2 cups Powdered Sugar
- 2 tablespoons Instant Espresso Powder Enhances coffee flavor.
Instructions
Cake Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9x9 inch light metal baking pan by greasing it lightly.
- Whisk together the dry ingredients (all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt) in a medium bowl until well combined.
- Cream the softened unsalted butter and granulated sugar in a large mixing bowl for about 2 minutes.
- Add the room temperature eggs and vanilla extract, mixing until the batter is pale and smooth.
- Mix in the buttermilk and canned pumpkin puree until fully combined.
- Gradually incorporate the dry mixture into the wet ingredients using a spatula.
- Pour the batter into your prepared pan and bake for 35-38 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 30 minutes before transferring it to a wire rack.
Latte Soak and Frosting
- Prepare the latte soak by mixing espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a bowl.
- Make the frosting by whipping softened butter in a bowl, then adding cream cheese, powdered sugar, and instant espresso powder.
- Poke holes in the top of the cooled cake using a toothpick, then pour the latte soak over the surface.
- Frost the cooled cake generously with the espresso cream cheese frosting.
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