Pumpkin Spice Latte Cake
This Pumpkin Spice Latte Cake is a delightful bake that brings the flavors of autumn right to your kitchen. With its soft and moist texture, this cake is perfect for cozy gatherings, festive celebrations, or simply enjoying with a cup of coffee. The unique combination of pumpkin, spices, and espresso creates a cake that’s not only delicious but also incredibly inviting. Whether you’re serving it at a holiday dinner or enjoying a slice on a chilly afternoon, this cake will surely impress!
Why You’ll Love This Recipe
- Irresistible Flavor: The blend of pumpkin and warm spices makes every bite comforting and flavorful.
- Easy to Make: With straightforward steps, even beginner bakers can create this stunning dessert.
- Perfect for Any Occasion: From fall gatherings to holiday celebrations, this cake fits perfectly into any event.
- Moist Texture: The latte soak gives the cake an extra level of moisture and richness that keeps it fresh longer.
- Versatile Serving Options: Serve it plain or topped with the delicious espresso cream cheese frosting for an extra treat.
Tools and Preparation
Before diving into making your Pumpkin Spice Latte Cake, gather your tools and equipment for a smooth baking experience.
Essential Tools and Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- 9×13 inch baking pan
- Cooling rack
Importance of Each Tool
- Electric mixer: Saves time and energy when beating butter and sugar to create a fluffy cake batter.
- Mixing bowls: Essential for combining ingredients without spilling or splattering.
- Rubber spatula: Perfect for folding in delicate ingredients and scraping down the sides of bowls.
Ingredients
For the 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 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
How to Make Pumpkin Spice Latte Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking pan with butter or cooking spray.
Step 2: Prepare the Dry Ingredients
In a mixing bowl:
Whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
Using an electric mixer:
Beat the softened butter and granulated sugar until light and fluffy. This should take about 3–5 minutes.
Step 4: Add Eggs and Vanilla
Once fluffy:
Add in the eggs one at a time, mixing thoroughly after each addition.
Mix in the vanilla extract until combined.
Step 5: Incorporate Pumpkin Puree
Add the pumpkin puree to the mixture:
Blend until smooth.
Step 6: Alternate Adding Dry Ingredients and Buttermilk
Gradually mix in:
The dry ingredient mixture alternating with buttermilk until just combined.
Step 7: Pour into Baking Pan
Transfer the batter:
Pour it into the prepared baking pan evenly.
Step 8: Bake
Bake in preheated oven for about:
38 minutes or until a toothpick inserted comes out clean.
Step 9: Make Latte Soak
While the cake is baking:
In a small bowl, whisk together:
Espresso or strong coffee with whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract.
Step 10: Soak Cake
Once baked:
Remove from oven and let cool slightly.
Drizzle the latte soak over the warm cake using a fork or skewer to help it absorb better.
Step 11: Prepare Frosting
In another mixing bowl:
Using an electric mixer again,
Beat softened unsalted butter with cold cream cheese until smooth.
Add powdered sugar gradually,
Then mix in vanilla extract, instant espresso powder, and pumpkin pie spice until creamy.
Step 12: Frost Cake
Once cooled completely:
Spread the frosting evenly over the soaked cake.
Now your delicious Pumpkin Spice Latte Cake is ready to serve! Enjoy every bite!
How to Serve Pumpkin Spice Latte Cake
Serving your Pumpkin Spice Latte Cake can elevate the experience, making it even more delightful. Here are some creative serving suggestions to enjoy this flavorful dessert.
With Whipped Cream
- A dollop of freshly whipped cream adds a light, airy texture that balances the richness of the cake.
Accompanied by Espresso
- Serve a shot of espresso on the side for an intense coffee flavor that complements the cake’s latte essence.
Topped with Caramel Sauce
- Drizzling warm caramel sauce over each slice creates a sweet contrast and enhances the autumn flavors.
With Vanilla Ice Cream
- A scoop of vanilla ice cream brings a creamy element that pairs wonderfully with the spices in the cake.
Garnished with Toasted Nuts
- Sprinkle toasted pecans or walnuts on top for added crunch and nutty flavor, enhancing both texture and taste.
Served with Hot Apple Cider
- This warm beverage is perfect for fall and provides a cozy pairing to your pumpkin spice latte cake.
How to Perfect Pumpkin Spice Latte Cake
To achieve the best version of your Pumpkin Spice Latte Cake, consider these helpful tips.
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Use room temperature ingredients: Ensuring your butter, eggs, and buttermilk are at room temperature helps create a smoother batter and better rise.
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Measure flour correctly: Spoon and level your flour instead of scooping to avoid using too much flour, which can lead to a dense cake.
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Don’t skip the soaking: Allowing the cake to soak in espresso enhances its moistness and infuses it with rich flavor.
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Frost when cool: Make sure your cake is completely cool before frosting; this prevents melting and ensures a beautiful finish.
Best Side Dishes for Pumpkin Spice Latte Cake
Pairing side dishes with your Pumpkin Spice Latte Cake can enhance its flavors. Here are some ideas for delicious accompaniments.
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Spiced Apples: Sauté apples in cinnamon and sugar for a warm side that complements pumpkin flavors beautifully.
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Chai Tea: This aromatic tea offers spiced notes that blend well with the cake’s flavor profile.
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Maple Glazed Carrots: Sweet carrots glazed with maple syrup provide an earthy sweetness that pairs nicely.
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Cranberry Salad: The tartness of cranberries contrasts well with the sweetness of the cake, adding freshness.
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Cheese Platter: A selection of mild cheeses can balance out the sweetness while adding richness to your meal.
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Pumpkin Soup: A small bowl of creamy pumpkin soup serves as a comforting starter before enjoying dessert.
Common Mistakes to Avoid
Baking a Pumpkin Spice Latte Cake can be delightful, but there are common pitfalls to watch out for.
- Not using room temperature ingredients: Cold eggs or butter can affect the batter’s consistency. Always let your ingredients sit out for about 30 minutes before you start baking.
- Overmixing the batter: Mixing too much can lead to a dense cake. Mix just until the ingredients are combined for a light and fluffy texture.
- Skipping the espresso soak: This step is essential for flavor and moisture. Don’t skip it if you want that rich pumpkin spice latte taste!
- Not measuring flour correctly: Too much flour can make your cake dry. Use the spoon-and-level method for accurate measurements.
- Ignoring baking times: Every oven is different. Check your cake a few minutes before the suggested baking time to avoid overbaking.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container to keep it fresh.
- The cake will last up to 5 days in the refrigerator.
Freezing Pumpkin Spice Latte Cake
- Wrap slices individually in plastic wrap, then place them in a freezer bag.
- You can freeze for up to 3 months without losing flavor.
Reheating Pumpkin Spice Latte Cake
- Oven: Preheat to 350°F (175°C) and warm for about 10-15 minutes.
- Microwave: Heat a slice for about 20-30 seconds on medium power.
- Stovetop: Place a slice in a skillet over low heat, cover, and warm until heated through.
Frequently Asked Questions
If you have questions about making this delicious cake, you’re not alone! Here are some frequently asked queries.
What makes Pumpkin Spice Latte Cake special?
This cake combines the cozy flavors of pumpkin spice with rich coffee notes, creating a moist dessert perfect for fall.
Can I use other types of milk in this recipe?
Yes! You can substitute almond milk or oat milk for whole milk if desired.
How do I make my Pumpkin Spice Latte Cake more flavorful?
Add extra spices like nutmeg or cloves, or even mix in chocolate chips for added taste!
Can I customize the frosting?
Absolutely! You can add caramel or chocolate to your cream cheese frosting for a unique twist.
Final Thoughts
The Pumpkin Spice Latte Cake is a delightful treat that perfectly embodies the flavors of autumn. Its moist texture and rich flavor make it suitable for any occasion, from cozy family gatherings to festive celebrations. Feel free to customize it with your favorite spices or toppings—this cake is sure to impress!
Pumpkin Spice Latte Cake
- Total Time: 58 minutes
- Yield: Approximately 12 servings 1x
Description
Indulge in the comforting flavors of autumn with this delightful Pumpkin Spice Latte Cake. This moist and fluffy cake is infused with the warm spices of fall and a hint of espresso, creating a perfect harmony of flavors that will impress your guests at any gathering. Topped with a rich espresso cream cheese frosting, each slice offers a cozy treat that pairs beautifully with your favorite coffee or tea. Whether you’re celebrating the season or simply enjoying a quiet afternoon at home, this cake is sure to become a cherished recipe in your collection.
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
- 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
- 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
- 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 your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer, beat the softened butter and granulated sugar until light and fluffy. This should take about 3–5 minutes.
- Once fluffy, add in the eggs one at a time, mixing thoroughly after each addition. Mix in the vanilla extract until combined.
- Add the pumpkin puree to the mixture and blend until smooth.
- Gradually mix in the dry ingredient mixture alternating with buttermilk until just combined.
- Pour the batter into the prepared baking pan evenly.
- Bake in preheated oven for about 38 minutes or until a toothpick inserted comes out clean.
- While the cake is baking, prepare the latte soak by whisking together espresso or strong coffee with whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract.
- Once baked, remove from oven and let cool slightly. Drizzle the latte soak over the warm cake using a fork or skewer to help it absorb better.
- In another mixing bowl, using an electric mixer again, beat softened unsalted butter with cold cream cheese until smooth. Add powdered sugar gradually, then mix in vanilla extract, instant espresso powder, and pumpkin pie spice until creamy.
- Once cooled completely, spread the frosting evenly over the soaked cake.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 390
- Sugar: 36g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
