If you adore the comforting flavors of fall and crave a dessert that perfectly captures the essence of your favorite autumn drink, then this Pumpkin Spice Latte Cake Recipe will quickly become your new obsession. Imagine moist, tender cake infused with warm pumpkin pie spices, soaked in a luscious espresso-milk mixture, and topped with a dreamy cream cheese espresso frosting. It’s like wrapping yourself in a cozy sweater on a crisp day, but in cake form. Whether you’re baking for a holiday gathering or just treating yourself, this recipe delivers all the magic of a pumpkin spice latte in every irresistible slice.
Ingredients You’ll Need
Getting this Pumpkin Spice Latte Cake Recipe just right is all about using simple, quality ingredients that work beautifully together to create rich flavors, a moist texture, and that inviting warm color we all love in pumpkin desserts. Each item plays a crucial role, from the pumpkin puree adding natural moisture and earthiness to the pumpkin pie spice setting the signature tone for the whole cake.
- All purpose flour (2 1/4 cups): Provides structure and ensures a tender crumb when spooned and leveled carefully.
- Pumpkin pie spice (1 tbsp + 1/4 tsp + 1 1/2 tsp): The star blend of cinnamon, nutmeg, cloves, and ginger that brings autumn warmth to every bite.
- Baking powder (1 1/2 tsp) and baking soda (1/4 tsp): Work together to give the cake a perfect rise and fluffy texture.
- Salt (1/2 tsp): Enhances all the sweet and spicy notes, balancing the flavor.
- Unsalted butter (10 tbsp + 1 cup): Softened butter adds richness and moisture, helping the cake stay tender and the frosting creamy.
- Granulated white sugar (1 1/2 cups): Sweetens the cake evenly for that perfect level of sweetness.
- Eggs (2): At room temperature to help the cake rise and bind together with moisture.
- Vanilla extract (1 tsp + 1 tsp + 1 1/2 tsp): Adds depth and warmth enhancing every element of the cake and frosting.
- Buttermilk (1/2 cup): Adds a subtle tang and tenderness, working perfectly with the leavening agents.
- Canned pumpkin puree (1 cup): Provides natural moisture and that unmistakable pumpkin flavor essential to the recipe.
- Espresso or strong coffee (1/4 cup): Supplies a bold background flavor that makes this Pumpkin Spice Latte Cake Recipe truly sing.
- Whole milk (1/3 cup): Combines with espresso for the soak, adding creaminess and a slight sweetness.
- Sweetened condensed milk (1/2 cup): Deepens the soak’s richness and helps the cake absorb the luscious liquid beautifully.
- Cream cheese (8 oz, cold): For the luxurious frosting that offers a tangy contrast to the cake’s sweetness.
- Powdered sugar (2 cups): Sweetens and smooths the frosting perfectly while adding structure.
- Instant espresso powder (2 tsp): Elevates the frosting’s coffee flavor, making that classic latte profile shine through.
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). Grease a 9×13 inch baking pan thoroughly. This cake needs a well-prepped pan to ensure the edges come out clean and the cake bakes evenly throughout.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. This step infuses the flour with the warm spices that define the flavor and ensures even distribution of the leavening agents for a consistent rise.
Step 3: Cream Butter and Sugar
Beat the softened butter and granulated sugar until the mixture turns light and fluffy. This aeration is key to the cake’s tender crumb. Then add the eggs one at a time, mixing well after each addition, followed by the vanilla extract to infuse fragrant notes throughout the batter.
Step 4: Combine Wet and Dry Ingredients
Alternately add the dry flour mixture and buttermilk to the wet butter mixture, starting and ending with the flour. Gently fold in the pumpkin puree, which adds moisture and richness, ensuring the batter is smooth and well incorporated without overmixing.
Step 5: Bake and Cool
Pour the batter into the prepared pan and bake for about 38 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool completely – this is essential before soaking and frosting, so the cake doesn’t become soggy.
Step 6: Prepare the Pumpkin Spice Latte Soak
In a bowl, whisk together espresso, whole milk, sweetened condensed milk, the smaller amount of pumpkin pie spice, and vanilla extract. This rich soak gives the cake a subtle coffee kick and moistens it to perfection, turning every bite into a dreamy latte experience.
Step 7: Soak the Cake
Once the cake is cool, poke holes all over its surface using a skewer or fork. Slowly pour the soak mixture over the cake, allowing it to seep deeply into the holes. This step transforms a simple pumpkin cake into a moist, flavor-packed masterpiece.
Step 8: Make the Frosting
Beat together the softened butter and cold cream cheese until silky and smooth. Gradually add the powdered sugar and instant espresso powder, beating until fluffy and light. A hint of coffee in the frosting beautifully complements the layered flavors of the cake.
Step 9: Frost Your Pumpkin Spice Latte Cake
Spread the frosting evenly over the soaked cake with a spatula. The creamy frosting sits perfectly atop the spiced and soaked cake to finish this indulgent treat that tastes like fall in every bite.
How to Serve Pumpkin Spice Latte Cake Recipe
Garnishes
A light dusting of cinnamon or a sprinkle of extra pumpkin pie spice over the frosting adds a pretty touch and boosts the cozy spice flavor. Toasted pecans or a few coffee beans on top can introduce texture and an elegant visual contrast.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. For beverage pairing, nothing beats a warm cup of chai tea or a creamy latte to echo the favorite flavors in the cake.
Creative Ways to Present
For a stunning presentation, serve slices on rustic wooden boards with a dusting of powdered sugar or surrounded by autumn leaves for seasonal charm. You can also cut the cake into smaller squares for a party platter or layer it with whipped cream for a trifle-inspired dessert.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pumpkin Spice Latte Cake wrapped tightly in plastic wrap or kept in an airtight container in the refrigerator for up to 4 days. Chilling not only maintains freshness but also helps the flavors continue to meld deliciously.
Freezing
This cake freezes well if wrapped carefully. Freeze it unfrosted for best results, then thaw completely before soaking and frosting. Alternatively, freeze slices with frosting on for up to 2 months, wrapped tightly to avoid freezer burn.
Reheating
To enjoy the cake warm, gently reheat slices in the microwave for about 15 seconds. Avoid overheating, as the frosting could melt too much. Warming the cake slightly enhances the pumpkin and latte aromas, making it even more comforting.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can be used, but it needs to be cooked, pureed, and strained to achieve the right consistency. Make sure to remove excess moisture so the cake batter isn’t too wet.
Is it necessary to poke holes and soak the cake?
Yes, this step is key for the Pumpkin Spice Latte Cake Recipe’s signature moistness and flavor. The soak infuses the cake with those lovely latte-inspired notes that set it apart from a regular pumpkin cake.
Can I make this cake gluten-free?
Absolutely! Substitute the all purpose flour with a gluten-free baking blend that measures cup-for-cup. Check that your baking powder is gluten-free, and you should get a wonderfully moist and tender cake.
What’s the best way to store a frosted cake?
Keep the frosted cake tightly covered with plastic wrap or in an airtight cake container in the fridge. This preserves the cream cheese frosting’s texture and flavor while keeping the cake fresh for several days.
Can I reduce the sugar in the cake or frosting?
The sugar levels in this Pumpkin Spice Latte Cake Recipe provide the perfect balance to the spices and pumpkin. You can reduce sugar slightly, but it may affect texture and sweetness, so adjustments should be minor.
Final Thoughts
If you love all things pumpkin spice and coffee-flavored treats, this Pumpkin Spice Latte Cake Recipe is your new go-to for any cozy occasion. It’s a rich, moist cake that elegantly captures the essence of the season in every bite. Give it a try and watch how quickly it becomes a favorite in your kitchen and beyond!
Print
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 warm flavors of pumpkin pie spice and espresso to create a moist, flavorful cake with a luscious latte-inspired soak and creamy frosting. Perfect for fall gatherings or a cozy dessert anytime, it features a tender crumb soaked with a coffee and pumpkin spice mixture, topped with a rich cream cheese espresso frosting.
Ingredients
Cake
- 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
- 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 thoroughly to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a separate bowl, beat the softened butter with granulated sugar until the mixture becomes fluffy and light. Then, add the eggs one at a time along with the vanilla extract, beating well after each addition.
- Combine Wet and Dry Mixtures: Alternately add the dry ingredient mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Gently fold in the pumpkin puree until evenly incorporated without overmixing.
- Bake the Cake: Pour the batter into the prepared baking pan and bake for 38 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely in the pan.
- Prepare Latte Soak: While the cake cools, mix together the espresso or strong coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a bowl until combined.
- Soak the Cake: Once the cake is fully cooled, use a skewer or fork to poke holes evenly across the surface. Slowly pour the latte soak over the cake, allowing it to absorb fully.
- Make the Frosting: In a mixing bowl, beat the softened butter and cold cream cheese together until smooth and creamy. Gradually add the powdered sugar, beating until incorporated. Mix in the instant espresso powder, vanilla extract, and pumpkin pie spice until evenly blended.
- Frost and Serve: Spread the frosting evenly over the soaked cake. Chill if desired before slicing into 12 servings to serve.
Notes
- Ensure all ingredients, especially eggs, pumpkin puree, and buttermilk, are at room temperature for better mixing and texture.
- Use freshly brewed strong espresso or coffee for the best flavor in the soak and frosting.
- To poke holes evenly, use a skewer or fork and make sure they penetrate the cake deep enough to absorb the soak fully.
- The frosting is rich; chilling the cake after frosting helps it set and enhances flavor melding.
- This cake can be stored covered in the refrigerator for up to 3 days. Bring to room temperature before serving.
