If you are searching for a delightful way to celebrate autumn flavors, look no further than this Pumpkin Spice Latte Cake Recipe. It combines the cozy warmth of pumpkin pie spices, the rich depth of espresso, and the tender moistness of a perfectly baked cake into one luscious dessert. From the fluffy pumpkin cake base to the luscious espresso cream cheese frosting, every bite envelops your senses like a warm hug from a favorite fall sweater. Whether you’re sharing it at a holiday gathering or indulging on a quiet afternoon, this Pumpkin Spice Latte Cake Recipe is bound to become a beloved classic in your baking repertoire.
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays a starring role in creating the cake’s unique flavor, texture, and irresistible aroma. From the foundational pumpkin puree to the delicate balance of spices, this list is your ticket to pumpkin spice magic.
- All purpose flour (2 1/4 cups / 281 g): Provides the tender crumb structure essential for the perfect cake texture.
- Pumpkin pie spice (1 tbsp + 1 1/2 tsp): The secret blend that captures the essence of fall with cinnamon, nutmeg, and cloves.
- Baking powder (1 1/2 tsp) and baking soda (1/4 tsp): These leavening agents lighten the cake and help it rise beautifully.
- Salt (1/2 tsp): Enhances all the flavors and balances the sweetness.
- Unsalted butter (10 tbsp + 1 cup for frosting, softened): Adds richness and keeps the cake moist and tender.
- Granulated white sugar (1 1/2 cups): Sweetens the cake without overpowering the pumpkin’s natural vibrancy.
- Eggs (2, room temperature): Bind the cake while contributing to its airy texture.
- Vanilla extract (1 tsp + 1 1/2 tsp): Brings warmth and depth to the overall flavor profile.
- Buttermilk (1/2 cup, room temperature): Adds tenderness and a subtle tang, helping the cake stay soft.
- Canned pumpkin puree (1 cup, room temperature): The star of the show, delivering moisture, color, and that unmistakable pumpkin taste.
- Espresso or strong coffee (1/4 cup): Gives the cake its signature latte character, balancing sweet with a slight bitterness.
- Whole milk (1/3 cup): Rounds out the latte soak with creaminess and depth.
- Sweetened condensed milk (1/2 cup): Adds sweetness and a silky texture to the latte soak.
- Cream cheese (8 oz, cold): Delivers tang and creaminess in the espresso cream cheese frosting.
- Powdered sugar (2 cups): Sweetens and lightens the frosting to fluffy perfection.
- Instant espresso powder (2 tsp): Intensifies the coffee flavor in the frosting for that true latte experience.
How to Make Pumpkin Spice Latte Cake Recipe
Step 1: Prepare the Pumpkin Cake Batter
Begin by preheating your oven to 350°F and greasing a 9×9 inch baking pan lined with parchment paper. Whisk together your flour, pumpkin pie spice, baking powder, baking soda, and salt to evenly distribute the spices and leavening agents. In a separate large bowl, cream together the softened butter and granulated sugar until pale and fluffy. Beat in the eggs one at a time along with the vanilla until fully combined. Next, stir in the buttermilk and pumpkin puree; it may look slightly curdled but trust that it will come together beautifully once the dry ingredients are added. Finally, gently fold the dry mix into the wet mixture, being sure not to overmix to keep the cake tender.
Step 2: Bake the Cake
Pour the batter into your prepared pan and pop it in the oven for 35 to 38 minutes. Use a toothpick to check if the cake is done — it should come out clean or with just a few moist crumbs clinging to it. After baking, let the cake cool in the pan for about 30 minutes. Then, lift it out using the parchment paper and allow it to cool completely on a wire rack. This step is crucial for the soak to absorb well and for the frosting to spread smoothly.
Step 3: Make the Latte Soak
While the cake cools, whisk together the espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a pouring container. This liquid soak is what turns your pumpkin cake into a mocha-inspired delight, infusing it with rich coffee undertones and warm spice notes that perfectly complement the natural pumpkin flavor.
Step 4: Prepare the Espresso Cream Cheese Frosting
Start by whipping the unsalted butter until fluffy and light. Then, add in the cold cream cheese and continue mixing until combined and airy. Gradually sift in the powdered sugar to prevent lumps, and beat on high speed until the frosting is smooth and pillowy. Dissolve instant espresso powder in vanilla extract, then mix it into the frosting along with the pumpkin pie spice for that signature Pumpkin Spice Latte Cake Recipe taste that’s packed with layers of coffee and spice.
Step 5: Assemble the Cake
Once the cake is completely cool, carefully slice off a thin layer from the top to help the latte soak penetrate. Place the cake on your serving dish and poke small holes all over with a wooden skewer or spoon handle to allow the soak to seep in evenly. Pour the latte mixture slowly over the cake, giving it time to absorb. When fully soaked, generously frost the top with your espresso cream cheese frosting. Sprinkle a little extra pumpkin pie spice over the top for a beautiful, fragrant finish. Slice into 16 generous servings and get ready to indulge!
How to Serve Pumpkin Spice Latte Cake Recipe
Garnishes
To make your Pumpkin Spice Latte Cake Recipe even more festive and stunning, consider garnishing with a dusting of cinnamon or a light sprinkle of pumpkin pie spice on the frosting. Adding a few whole coffee beans or a drizzle of caramel sauce can elevate the sensory experience and add a lovely textural contrast.
Side Dishes
This cake pairs wonderfully with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream for an added indulgent treat. For something lighter, freshly brewed coffee or a warm chai tea latte complements the cake’s warming spices and espresso notes perfectly without overwhelming the palate.
Creative Ways to Present
For special occasions, slice the cake into mini squares and serve on individual dessert plates with a cinnamon stick or a sprig of fresh rosemary for a gorgeous presentation. You can also stack two layers with extra latte soak in between, turning this single-layer recipe into a show-stopping layered cake that dazzles the eye and the taste buds.
Make Ahead and Storage
Storing Leftovers
Wrap leftovers tightly with plastic wrap or store them in an airtight container in the refrigerator. The Pumpkin Spice Latte Cake Recipe will stay fresh and moist for up to 4 days, allowing you to enjoy the cozy flavors long after baking day.
Freezing
You can freeze the cake either frosted or unfrosted. For best results, wrap the cake in plastic wrap and then tin foil to protect it from freezer burn. When frozen properly, it will maintain its delightful texture and flavor for up to 2 months.
Reheating
Thaw frozen cake overnight in the refrigerator. To bring back that fresh-baked warmth, microwave a slice for 15-20 seconds or warm it in a low-temperature oven (around 300°F) for 10 minutes. This little step enhances the aroma and makes every bite feel freshly made.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just be sure to cook, puree, and strain the fresh pumpkin well to remove excess moisture. Using fresh pumpkin will give you a richer, more natural flavor, but measuring by weight to match canned pumpkin puree is key for consistent results.
What can I substitute if I don’t have buttermilk?
You can easily make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1/2 cup of milk. Let it sit for about 5-10 minutes and then use it as directed in the recipe. This adds the tanginess needed to tenderize the cake and enhance flavor.
Is it necessary to use espresso in the cake and frosting?
Espresso is what gives this recipe its distinct “latte” feel. However, if you prefer, you can substitute strong brewed coffee in equal measure, but the espresso powder in the frosting really helps keep that deep coffee flavor without making it too bitter.
Can I make this cake gluten-free?
Yes! You can swap the all purpose flour for a gluten-free baking blend that measures cup-for-cup. Make sure your blend contains xanthan gum or a similar binder to keep the cake’s texture light and tender.
How long does the Pumpkin Spice Latte Cake Recipe take to bake?
The cake requires about 35 to 38 minutes in the oven at 350°F. Be sure to test with a toothpick and watch closely near the end to avoid overbaking and drying out your delicious cake.
Final Thoughts
This Pumpkin Spice Latte Cake Recipe is a true celebration of fall’s best flavors, wrapped up in a treat that’s as comforting as your favorite coffee shop indulgence. Every step of making it, from mixing fragrant spices to folding in the pumpkin puree and finishing with a rich espresso frosting, is a joyful process that pays off with a cake you will want to savor again and again. Don’t hesitate to bring this seasonal favorite into your kitchen and share the warmth!
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Pumpkin Spice Latte Cake Recipe
- Total Time: 2 hours 8 minutes
- Yield: 16 slices
Description
This Pumpkin Spice Latte Cake is a moist and flavorful treat that combines the warm spices of pumpkin pie with the rich taste of espresso. Perfect for fall gatherings, it features a tender pumpkin cake soaked with a latte-inspired milk mixture, topped with a creamy espresso cream cheese frosting and a sprinkle of pumpkin pie spice.
Ingredients
For the Pumpkin 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
For the 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
For the Espresso Cream Cheese 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
- Prepare the Pumpkin Cake Batter: Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper for easy removal. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside this dry mixture. In a large bowl, cream the softened butter and granulated white sugar with an electric mixer on high speed for 2 minutes until fluffy. Add the eggs and vanilla extract, mixing on medium speed until the mixture is pale and smooth, about 1 minute. Next, mix in the buttermilk and pumpkin puree on medium-low speed until combined. The batter may look curdled at this point, but that’s normal. Gradually add the dry ingredients, mixing at low speed until just combined. Scrape the sides of the bowl as needed to ensure even mixing.
- Bake the Cake: Pour the prepared batter into the lined pan, spreading it evenly. Bake in the preheated oven for 35-38 minutes, or until a toothpick inserted in the center comes out clean. After baking, allow the cake to cool in the pan on a wire rack for 30 minutes. Then carefully lift the parchment paper to remove the cake from the pan and continue cooling on the rack until completely cool.
- Make the Latte Soak: While the cake cools, combine the espresso or strong coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a liquid measuring cup or small bowl that can be easily poured. Mix thoroughly and set aside.
- Prepare the Espresso Cream Cheese Frosting: In a large mixing bowl, whip the softened butter on high speed with an electric mixer for 5-10 minutes until pale and fluffy. Add the cold cream cheese and mix on medium speed until fully combined and smooth. Gradually sift in the powdered sugar while mixing on low speed, then increase to high speed for about 1 minute until the frosting is light and fluffy. Dissolve the instant espresso powder in the vanilla extract in a small bowl or ramekin. Add this mixture and the pumpkin pie spice to the frosting, mixing first on medium-low speed until combined, then on high speed until fluffy again.
- Assemble the Cake: When the cake is completely cooled, use a sharp knife to cut a very thin layer off the top to help the latte soak absorb better. Transfer the cake to a serving plate. Use a wooden stick or the handle of a wooden spoon (such as a honey dipper handle for smaller holes) to poke holes all over the cake surface. Slowly pour the latte milk soak evenly over the cake, allowing it to absorb into the holes. Be patient as the liquid soaks in thoroughly. Once soaked, frost the top of the cake with a generous layer of espresso cream cheese frosting using an offset spatula. Finish by sprinkling additional pumpkin pie spice on top. Slice the cake into 16 servings and serve.
Notes
- Ensure all wet ingredients like eggs, buttermilk, and pumpkin puree are at room temperature for best results.
- You can substitute espresso with very strong brewed coffee if preferred.
- Be careful not to over-mix the batter once the dry ingredients are added to keep the cake tender.
- If you don’t have pumpkin pie spice, you can mix cinnamon, nutmeg, ginger, and cloves as a substitute.
- Use an offset spatula for easier and smoother frosting application.
- The cake is best enjoyed within 2 days and stored covered in the refrigerator.
- Prep Time: 1 hour 30 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
