If you adore the cozy, comforting flavors of autumn in a cup, you will absolutely fall in love with this Pumpkin Spice Latte Cake Recipe. It’s a delightful mashup of rich coffee notes and warm pumpkin spice, all wrapped up in a tender, moist cake that feels like a comforting hug on a chilly day. Perfect for gatherings, celebrations, or just a special treat, this cake delivers the magic of a pumpkin spice latte in a sliceable form that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering the right ingredients is where the magic starts with this Pumpkin Spice Latte Cake Recipe. Each one brings something important to the plate, ensuring your cake has the perfect balance of flavor, moisture, and that signature spiced warmth.
- All-purpose flour: Provides the sturdy yet soft structure for the cake layers.
- Pumpkin pie spice: The heart of the recipe, delivering those classic autumn spices like cinnamon, nutmeg, and clove.
- Granulated sugar: Adds sweetness and helps the cake brown beautifully.
- Eggs: Bind the ingredients and contribute to the fluffy texture.
- Canned pumpkin puree: Brings vibrant color, moisture, and that unmistakable pumpkin flavor.
- Espresso or strong coffee: Infuses the cake with deep coffee undertones that complement the pumpkin perfectly.
- Unsalted butter: Adds richness and helps keep the cake tender.
- Cream cheese: Essential for creating a luscious, tangy frosting that pairs beautifully with the spices.
- Sweetened condensed milk: Sweetens and enriches the soaking mixture for extra moist, flavorful layers.
How to Make Pumpkin Spice Latte Cake Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C) and generously greasing two 9-inch round cake pans. This ensures your cake will come out of the pans easily and stay intact for beautiful layering later.
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 combination forms the aromatic, spiced backbone of the cake, providing flavor and the perfect rise.
Step 3: Cream Butter and Sugar, Add Eggs
Using a mixer, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time to ensure they are well incorporated, then mix in vanilla extract and buttermilk for tenderness. Finally, fold in the pumpkin puree to bring that smooth pumpkin flavor into every bite.
Step 4: Combine Wet and Dry Mixtures
Gently fold your dry ingredient mixture into the wet ingredients until just blended. Overmixing here can toughen the cake, so patience is key to keeping the texture soft and inviting.
Step 5: Bake to Perfection
Divide the batter evenly between your two prepared pans. Bake for approximately 38 minutes, or until a toothpick inserted into the center comes out clean. Then, cool your cakes completely on a wire rack, which prepares them perfectly for the next flavor step.
Step 6: Soak the Cakes
Prepare a luscious soaking mixture by combining espresso or strong coffee with milk, sweetened condensed milk, pumpkin pie spice, and a splash of vanilla extract. Soaking the cooled cakes in this blend for at least an hour adds incredible depth and moisture, transforming your cake into a flavor powerhouse.
Step 7: Frosting Time
For the crowning glory, beat together softened unsalted butter and cream cheese until smooth and creamy. Slowly add powdered sugar, vanilla extract, espresso powder, and pumpkin pie spice—this frosting is the perfect balance of rich, tangy, and spiced, echoing the cake’s fabulous flavors.
Step 8: Assemble and Frost
Once your cakes have soaked thoroughly, layer and frost as you wish. You can keep it classic with a simple two-layer assembly or get creative with swirls and additional decorative touches.
How to Serve Pumpkin Spice Latte Cake Recipe
Garnishes
To elevate your Pumpkin Spice Latte Cake Recipe, consider sprinkling the top with a little extra pumpkin pie spice for visual appeal and a fragrant hint. Crushed toasted pecans or a light dusting of cocoa powder also complement the richness and spice beautifully.
Side Dishes
This cake shines wonderfully alongside a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. For drinks, a hot cup of coffee or chai tea enhances the warm, cozy vibe of the cake’s flavors.
Creative Ways to Present
For a festive occasion, try serving individual slices on rustic wooden boards garnished with cinnamon sticks and seasonal fruit like sliced pears or figs. You might even cut the cake into mini squares and serve on pretty platters for a charming dessert buffet.
Make Ahead and Storage
Storing Leftovers
Leftover cake can be stored in an airtight container in the refrigerator for up to four days. This helps maintain moisture and keeps the frosting fresh and luscious. Just be sure to bring slices to room temperature before serving for the best texture.
Freezing
You can freeze unfrosted cake layers by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag or container. They’ll keep well for up to three months. Thaw overnight in the fridge before soaking and frosting.
Reheating
This cake is best enjoyed at room temperature, but if you prefer a slightly warmed slice, gently heat it in the microwave for 15-20 seconds. Avoid heating too long to prevent drying out the cake or melting the frosting.
FAQs
Can I use instant coffee instead of espresso?
Absolutely! Instant coffee works perfectly in this Pumpkin Spice Latte Cake Recipe. Just dissolve the coffee granules in hot water to match the strength of espresso.
Is canned pumpkin puree the same as pumpkin pie filling?
No, pumpkin pie filling contains added sugars and spices, while canned pumpkin puree is just pure pumpkin. Stick to the puree for balanced spice control in this recipe.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a high-quality gluten-free blend, making sure it includes xanthan gum for structure. Baking times might vary slightly, so keep an eye on it.
How long does the soaking process really take?
At least one hour is recommended to let the espresso soaking mixture fully permeate the cake layers, but you can soak longer (even overnight) for an even more intense flavor and extra moist crumb.
What if I don’t have pumpkin pie spice?
No worries! You can easily make your own blend with cinnamon, nutmeg, ginger, and cloves or allspice. This DIY version works just as well in the Pumpkin Spice Latte Cake Recipe.
Final Thoughts
This Pumpkin Spice Latte Cake Recipe is truly a celebration of fall flavors that everyone will adore. It’s one of those recipes to keep on hand when you want to wow friends or simply treat yourself to something special. So go ahead, bake it, savor it, and share it—you’re guaranteed to create happy memories with every bite.
Print
Pumpkin Spice Latte Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 38 minutes
- Total Time: 1 hour 8 minutes plus 1 hour soaking time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Spice Latte Cake combines the cozy flavors of pumpkin and warming spices with a rich espresso-infused soak and a creamy pumpkin spice cream cheese frosting. It’s a moist, flavorful layered cake perfect for autumn gatherings or holiday celebrations.
Ingredients
Cake Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups granulated sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1 cup buttermilk
Soaking Mixture
- ½ cup espresso or strong brewed coffee
- ¼ cup milk
- ¼ cup sweetened condensed milk
- ½ teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Frosting
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium 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 large bowl, use a mixer to cream the softened unsalted butter with granulated sugar until the mixture is fluffy and light in color.
- Add Eggs and Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Then incorporate vanilla extract, followed by the pumpkin puree and buttermilk, mixing until smooth and combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just blended, being careful not to overmix.
- Bake the Cake Layers: Divide the batter evenly between the two prepared cake pans, smoothing the tops. Bake in the preheated oven for approximately 38 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack.
- Prepare the Soaking Mixture: In a small bowl, combine the espresso or strong brewed coffee, milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract. Stir well.
- Soak the Cooled Cakes: Once the cakes are completely cooled, use a fork or skewer to poke holes all over the cake layers. Slowly pour the soaking mixture over the cakes, allowing it to absorb for at least one hour. This step infuses the layers with rich latte flavor and moisture.
- Make the Frosting: In a mixing bowl, beat the softened unsalted butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, beating well after each addition. Stir in the vanilla extract, espresso powder, and pumpkin pie spice until fully combined with a smooth texture.
- Frost the Cake: After the cakes have soaked, spread a generous layer of the pumpkin spice cream cheese frosting on one layer, then stack the second cake layer on top. Frost the top and sides of the entire cake as desired for a beautiful finish.
Notes
- For best results, ensure all butter, cream cheese, and eggs are at room temperature before mixing.
- If espresso powder is unavailable, strongly brewed coffee can be used as an alternative in both soaking and frosting.
- This cake can be stored in the refrigerator for up to 3 days, well covered.
- Allow the frosted cake to come to room temperature before serving for the best flavor and texture.
- You can add chopped nuts or chocolate chips to the batter for added texture, if desired.
