As the leaves begin to turn and the air gets that crisp edge, there’s nothing quite like the warm embrace of autumn flavors. In my quest for comfort this season, I stumbled upon a gem: the Pumpkin Spice Latte Cake. Imagine a dessert that embodies the magic of your favorite café drink, boasting a rich, spiced pumpkin flavor swirled with an inviting espresso cream cheese frosting. This delightful cake is not just a treat for your taste buds; it’s also incredibly easy to whip up, making it a perfect choice for gatherings or cozy evenings at home. Plus, with a gluten-free option, everyone can indulge! Are you ready to discover how to bring a slice of fall into your kitchen?
Why is Pumpkin Spice Latte Cake a Must-Try?
Unforgettable Flavor: This cake combines the classic flavors of pumpkin spice and coffee for a mouthwatering experience.
Easy to Make: With simple steps and basic ingredients, anyone can become a baking star, especially when hosting friends.
Perfectly Moist: Each bite is soft and tender, reminiscent of your favorite café lattes, thanks to the espresso soak.
Versatile Treat: Serve it as a show-stopping dessert at fall gatherings or simple afternoon coffee breaks with friends.
Gluten-Free Friendly: Use gluten-free flour for a deliciously inclusive option that everyone can enjoy, just like my Strawberry Cheesecake Dump.
Crowd-Pleaser: Its delightful presentation and comforting flavors mean it’s sure to impress family and guests alike, becoming a staple in your dessert repertoire!
Pumpkin Spice Latte Cake Ingredients
• Discover the essential ingredients for this delightful fall dessert.
For the Cake
- All-Purpose Flour – Provides structure; accurately measuring is crucial for the best texture.
- Pumpkin Pie Spice – Infuses the cake with warm autumn flavors; use a mix of cinnamon, nutmeg, and ginger if unavailable.
- Baking Powder – Acts as a leavening agent for a fluffy cake.
- Baking Soda – Helps the cake rise while enhancing color.
- Salt – Balances sweetness and elevates flavor.
- Unsalted Butter – Ensures rich moisture; remember to soften before creaming.
- Granulated Sugar – Sweetens and promotes cake browning.
- Eggs – Binds ingredients together; using them at room temperature ensures even mixing.
- Vanilla Extract – Enhances the cake’s flavor depth.
- Buttermilk – Adds tenderness and a tangy flavor; you can substitute with milk and lemon juice if needed.
- Canned Pumpkin Puree – Key for flavor and moisture; ensure it’s at room temperature for easy mixing.
For the Soak
- Espresso or Strong Coffee – Infuses that beloved coffee taste; brewed decaf can be used for a milder effect.
- Whole Milk – Adds creaminess to the soak.
- Sweetened Condensed Milk – Provides richness and sweetness to the mixture.
For the Frosting
- Instant Espresso Powder – Intensifies the coffee flavor in the frosting; a little goes a long way!
- Cream Cheese – Base of the frosting, offering a rich tang; keep it cold for easy blending.
- Powdered Sugar – Sweetens and thickens the frosting for the perfect finish.
With these carefully chosen ingredients, your Pumpkin Spice Latte Cake is bound to be a hit this fall season!
Step‑by‑Step Instructions for Pumpkin Spice Latte Cake
Step 1: Preheat and Prepare the Pan
Begin by preheating your oven to 350°F (175°C). While it’s heating, take a 9×9 inch metal baking pan and generously butter it, then line the bottom with parchment paper for easy removal later. This will ensure that your Pumpkin Spice Latte Cake bakes evenly and releases effortlessly when it’s time to serve.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, and 2 teaspoons of pumpkin pie spice. Combine these dry ingredients thoroughly, ensuring no lumps remain. This blend will add rich flavor and provide the necessary rise for your cake, resulting in a fluffy texture that is absolutely perfect for autumn.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar. Use a hand mixer on medium speed for about 2 minutes until the mixture is light and fluffy. This important step incorporates air into the batter, making your Pumpkin Spice Latte Cake delightfully moist and airy once baked.
Step 4: Add Eggs and Wet Ingredients
Add 2 large eggs, one at a time, along with 1 teaspoon of vanilla extract to the creamed mixture. Beat until fully combined and smooth. Then, pour in 1 cup of buttermilk and 1 cup of canned pumpkin puree, mixing just until everything is incorporated. The wet ingredients will create a luscious batter that embodies the rich flavors of fall.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula to combine. Be careful not to overmix; stop as soon as there are no visible dry spots. This will help your Pumpkin Spice Latte Cake maintain its soft texture. Scrape down the sides of the bowl to ensure everything is blended well.
Step 6: Bake the Cake
Pour the batter into your prepared baking pan, smoothing it out with a spatula. Bake in the preheated oven for 35-38 minutes or until a toothpick inserted into the center comes out clean. Once done, the edges should be a lovely golden brown, and the center will spring back when gently pressed.
Step 7: Cool the Cake
Remove the baking pan from the oven and let it cool in the pan for 30 minutes. After that, carefully transfer the cake to a wire rack to cool completely. This ensures that your Pumpkin Spice Latte Cake stays moist and doesn’t become soggy while it’s cooling.
Step 8: Prepare the Latte Soak
In a separate bowl, mix ½ cup of strong brewed espresso, ½ cup of whole milk, and ½ cup of sweetened condensed milk with a splash of vanilla extract. Whisk until combined. This delicious soak will enhance the depth of flavor in your cake, making every bite as indulgent as your favorite coffee shop drink.
Step 9: Make the Cream Cheese Frosting
In a large bowl, whip ½ cup of softened unsalted butter until fluffy. Then add 8 ounces of cold cream cheese and mix until smooth and fully combined. Gradually incorporate 2 cups of powdered sugar and 2 tablespoons of instant espresso powder, blending until your frosting is creamy and rich, perfect for topping your Pumpkin Spice Latte Cake.
Step 10: Soak the Cake
Once the cake is fully cooled, level the top with a serrated knife if needed. Use a skewer to poke holes all over the top, allowing the soak to penetrate. Slowly pour the latte soak over the surface, letting it soak in as you go. This step is vital, as it infuses the cake with the luxurious coffee essence reminiscent of a true pumpkin spice latte.
Step 11: Frost the Cake
Once the soak has fully absorbed, generously frost the top of the cake with your creamy espresso frosting. Use an offset spatula for an even layer, creating a delightful finish. For that extra touch, sprinkle gentle layers of pumpkin pie spice on top, inviting everyone to indulge in a slice of your Pumpkin Spice Latte Cake.
Step 12: Slice and Serve
Cut the frosted cake into 16 equal servings and arrange them on a beautiful platter. This delectable Pumpkin Spice Latte Cake is now ready to be enjoyed! Serve it alongside a warm cup of coffee or tea for a delightful fall experience, perfect for gatherings or cozy evenings at home.
How to Store and Freeze Pumpkin Spice Latte Cake
Fridge: Store leftover Pumpkin Spice Latte Cake in an airtight container for up to 3 days. This keeps it fresh and moist, but allow it to come to room temperature before serving for the best flavor.
Freezer: For longer storage, wrap slices in plastic wrap and place in a freezer-safe container. The cake can be frozen for up to 2 months. Thaw overnight in the fridge before enjoying.
Reheating: If you’d like a warm slice, gently reheat in the microwave for 10-15 seconds. This will refresh the cake without drying it out!
Frosting: If you have extra espresso cream cheese frosting, store it separately in the fridge for up to a week or freeze for later use.
Variations & Substitutions for Pumpkin Spice Latte Cake
Feel free to make this delicious Pumpkin Spice Latte Cake truly your own with these creative twists and substitutions!
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Gluten-Free Flour: Use Bob’s Red Mill 1:1 gluten-free flour to make this cake suitable for gluten-sensitive friends. It’ll maintain the delightful texture without compromising flavor!
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Sugar Reduction: For a lighter version, reduce the sugar in both the cake and frosting by about one-third. This will let the natural sweetness of the pumpkin shine through beautifully.
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Cupcake Transformation: Convert this recipe into cupcakes by adjusting the baking time to 17-19 minutes. Each bite will carry that same beloved pumpkin spice essence but in a fun, handheld form.
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Non-Dairy Option: Substitute buttermilk with coconut milk and use vegan butter for a dairy-free delight. You can still enjoy that rich, moist cake without any dairy!
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Spice Boost: Add 1/4 teaspoon of ground allspice or cloves for an extra layer of warmth that complements the pumpkin perfectly.
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Nutty Texture: Fold in 1/2 cup of chopped pecans or walnuts into the batter for an added crunch and nutty flavor that mirrors autumn’s bounty.
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Frosting Twist: Swirl in some maple syrup into the cream cheese frosting for a sweet and earthy hint that pairs wonderfully with the pumpkin spice theme.
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Pumpkin Spice Swirl: Before baking, spoon some additional pumpkin puree mixed with a sprinkle of pumpkin pie spice into the batter and gently swirl it for a beautiful marbled effect.
Each variation offers a unique twist to this seasonal favorite, making it even more special. Speaking of special, if you’re looking for another delightful treat, why not try my Strawberry Cheesecake as a refreshing contrast? Happy baking!
What to Serve with Pumpkin Spice Latte Cake
As the aroma of the Pumpkin Spice Latte Cake fills your kitchen, think about the perfect pairings that will enhance this dreamy dessert experience.
- Creamy Mashed Potatoes: Their buttery richness complements the cake’s sweetness beautifully, creating a lovely contrast on your palate.
- Spiced Apple Cider: This warm drink echoes the cake’s nutmeg and cinnamon flavors while providing a cozy beverage option to sip alongside.
- Whipped Cream: A dollop of fresh, lightly sweetened whipped cream adds a lightness that balances the cake’s dense texture, making each bite divine.
- Maple Glazed Carrots: Sweet and earthy, these carrots bring an essential freshness that enhances the richness of the cake while keeping your meal balanced.
- Cheddar Cheese Scones: Their flaky texture and savory notes create an exciting contrast to the cake’s sweetness, perfect for tea time or a brunch spread.
- Pecan Pie: This classic dessert adds a rich, nutty element that pairs with the pumpkin tones wonderfully for a comforting meal finale.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts slightly on warm cake, creating a deliciously indulgent experience.
- Caramel Sauce: Drizzling warm caramel over a slice intensifies the dessert’s sweetness and adds a delightful chewy texture.
- Nutty Coffee: A cup of nut-infused coffee enhances the espresso notes in the cake while providing an energizing boost perfect for afternoon breaks.
Expert Tips for Pumpkin Spice Latte Cake
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Measure Accurately: Use a digital scale to ensure precise measurements, especially for the flour, which is crucial for cake texture.
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Room Temperature Ingredients: Make sure your eggs, butter, and buttermilk are at room temperature to avoid a gummy texture and ensure even mixing.
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Avoid Overmixing: Gently fold the dry ingredients into the wet mixture. Overmixing can lead to a dense cake instead of a light, airy Pumpkin Spice Latte Cake.
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Proper Pan Choice: Use a light-colored metal pan to promote even baking. Dark or glass pans can cause uneven browning.
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Check Doneness: Insert a toothpick into the center of the cake; it should come out clean. If it’s wet, give it a few more minutes in the oven.
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Cooling Matters: Allow the cake to cool fully on a wire rack before adding the soak and frosting to maintain moisture and avoid sogginess.
Make Ahead Options
These Pumpkin Spice Latte Cake preparations are perfect for busy home cooks who want to save time without sacrificing flavor! You can bake the cake up to 24 hours in advance; simply cool it completely before wrapping it tightly in plastic wrap and refrigerating. For the frosting, make it up to 3 days ahead; just store it in an airtight container in the fridge to maintain its creamy texture. When you’re ready to serve, let both the cake and frosting come to room temperature, frost the cake, and soak it right before slicing. This way, each slice of your Pumpkin Spice Latte Cake stays just as delicious and moist as the day it was made!
Pumpkin Spice Latte Cake Recipe FAQs
What type of pumpkin should I use for the cake?
Absolutely! For the best results, always use canned pumpkin puree, as it offers a consistent texture and flavor. Just make sure it’s at room temperature before mixing it into your batter for easier incorporation. If you prefer fresh pumpkin, you can roast and puree it; just choose the sugar pumpkin variety for the sweetest flavor!
How should I store leftover Pumpkin Spice Latte Cake?
To maintain its delightful moisture, store any leftover Pumpkin Spice Latte Cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Before serving, let it come to room temperature to bring back its soft texture!
Can I freeze the Pumpkin Spice Latte Cake?
Very! Wrap slices of the cake in plastic wrap and place them in a freezer-safe container. You can freeze the cake for up to 2 months. When you’re ready to enjoy, simply thaw it overnight in the fridge. This will help retain its sweet, spiced flavor while keeping it soft and moist.
What if my cake doesn’t rise properly?
If your Pumpkin Spice Latte Cake doesn’t rise well, the issue might stem from expired baking powder or baking soda. Always check the freshness of your leavening agents before use. Additionally, remember not to overmix the batter after adding the dry ingredients; this can lead to a dense cake instead of a light, fluffy one.
Is this recipe suitable for people with gluten allergies?
Absolutely! For a gluten-free version of the Pumpkin Spice Latte Cake, simply substitute Bob’s Red Mill 1:1 gluten-free flour for the all-purpose flour. This will allow you to enjoy all the cozy flavors of autumn without compromising on texture or taste!
How long can I keep the cream cheese frosting?
You can store any leftover espresso cream cheese frosting in the fridge for up to a week. If you plan to make it ahead of time, feel free to freeze it as well; just ensure it’s kept in a freezer-safe container. To use, thaw overnight in the fridge and give it a good stir before frosting your cake!
Delightfully Moist Pumpkin Spice Latte Cake You’ll Love
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and butter a 9x9 inch baking pan, lining the bottom with parchment paper.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time and vanilla extract to the creamed mixture, beating until smooth, then mix in buttermilk and pumpkin puree.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Pour the batter into the prepared pan and bake for 35-38 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 30 minutes before transferring it to a wire rack to cool completely.
- In a bowl, whisk together espresso, whole milk, sweetened condensed milk, and a splash of vanilla.
- Once the cake has cooled, poke holes in the top using a skewer and drizzle the soak over the surface.
- Whip softened butter until fluffy, then add cream cheese and beat until smooth.
- Gradually mix in powdered sugar and instant espresso powder until creamy.
- Frost the soaked cake generously and sprinkle pumpkin pie spice on top.
- Slice the cake into 16 pieces and serve with coffee or tea.