As I poured that first sip of rich espresso into the pumpkin-laden batter, a warm wave of autumn nostalgia washed over me. This Pumpkin Spice Latte Cake is more than just a dessert; it’s a heartfelt celebration of fall that will elevate any gathering. With its moist, tender crumb infused with signature pumpkin spice and slathered in luscious espresso buttercream, this cake offers the perfect combination of cozy comfort and indulgent delight. It’s a quick and impressive treat, allowing you to create memories without spending hours in the kitchen. Ready to turn your kitchen into a fall haven? Let’s dive into the sweet aromas and flavors that await you with every layered slice!
Why is Pumpkin Spice Cake a Must-Try?
Comforting, Cozy Flavors: Each bite of this Pumpkin Spice Latte Cake delivers the nostalgic taste of fall, making it a seasonal favorite that evokes warm memories.
Easy Preparation: This cake requires just a few essential ingredients and straightforward steps, so you can whip it up without any fuss.
Versatile Options: Whether you prefer a cream cheese frosting or want to experiment with variations like nutty pecans, the possibilities are endless!
Perfect for Gatherings: Its visually stunning layers and delightful flavor make it an ideal centerpiece for any autumn gathering. Plus, why not pair it with a dollop of whipped cream and a sprinkle of cinnamon for that wow factor?
For more seasonal inspiration, check out our delightful Easter Poke Cake or indulge in the flavors of our Strawberry Cheesecake Dump.
Pumpkin Spice Latte Cake Ingredients
• Here’s what you’ll need to create this delicious fall-inspired treat!
For the Cake
- All-purpose flour – Provides the structure and base for the cake; consider using cake flour for a lighter texture.
- Baking powder – Acts as a leavening agent to help the cake rise; make sure it’s fresh for best results.
- Pumpkin pie spice – Infuses the cake with warm fall flavors; you can substitute it with a mix of cinnamon, nutmeg, and ginger if needed.
- Salt – Enhances all the flavors in the cake; it’s essential to balance the sweetness.
- Unsalted butter – Adds moisture and richness; for a dairy-free option, margarine works well.
- Vegetable oil – Helps retain moisture without altering the cake’s flavor; melted coconut oil is a good substitute.
- Granulated sugar/light-brown sugar – Sweetens the cake and adds moisture; consider coconut sugar for a lower glycemic option.
- Pumpkin puree – The star of this Pumpkin Spice Latte Cake; ensure it’s pure pumpkin, not spiced pie filling.
- Eggs – Provide binding and stability; using room temperature eggs yields better results.
For the Espresso Buttercream
- Egg whites – Key for achieving the right consistency in your buttercream; make sure they are yolk-free to form stiff peaks.
- Instant espresso powder – Boosts the coffee flavor in the buttercream; substitute strong brewed coffee if necessary.
- Granulated sugar – Sweetens the buttercream; it should dissolve easily when whisked over a hot water bath.
- Unsalted butter – Adds creaminess and structure to your buttercream; ensure it’s at room temperature for smooth mixing.
Step‑by‑Step Instructions for Pumpkin Spice Latte Cake
Step 1: Prepare Cake Pans
Preheat your oven to 350°F (175°C) and grease two 6-inch cake pans with baking spray or softened butter. Make sure to dust them lightly with flour, tapping out any excess. This will prevent the cakes from sticking. Set the prepared pans aside while you gather and mix the dry ingredients for the delicious Pumpkin Spice Latte Cake.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, and salt until evenly combined. This step is crucial for ensuring that the leavening agent is well-distributed, which helps your cake rise beautifully. The aromatic spices will invoke that lovely fall scent, making your kitchen feel cozy and inviting as you prepare your pumpkin spice latte cake.
Step 3: Combine Wet Ingredients
In another bowl, mix together the granulated sugar, light-brown sugar, melted unsalted butter, vegetable oil, pumpkin puree, and eggs. Use a whisk or an electric mixer to blend until the mixture is smooth and well-combined. The combination of these ingredients creates a moist batter that forms the base of your Pumpkin Spice Latte Cake, reflecting the classic flavors of fall.
Step 4: Combine Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix; it’s okay if a few flour streaks remain. Overmixing can result in a dense texture. Your batter should be thick and aromatic, ready to be divided into the prepared cake pans for baking.
Step 5: Bake the Cake
Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. This is the moment you can savor the delicious scents wafting through your kitchen as your Pumpkin Spice Latte Cake rises to perfection.
Step 6: Cool the Cake Layers
Once baked, remove the cake pans from the oven and let them cool in the pans for about 10 minutes. Carefully transfer the cakes to wire racks to cool completely. This cooling stage is important to avoid melting your espresso buttercream when you layer it on. Enjoy watching the cakes settle and become perfectly moist.
Step 7: Make Espresso Buttercream
To prepare the espresso buttercream, whisk the egg whites and sugar together in a bowl over a hot water bath until the sugar dissolves. Once the mixture is warm to the touch, remove it from heat and whip until stiff peaks form. Gradually mix in the room temperature unsalted butter and instant espresso powder until the buttercream is light, fluffy, and smooth, perfect for layering on your Pumpkin Spice Latte Cake.
Step 8: Assemble the Cake
To assemble, carefully cut each cooled cake layer in half horizontally, creating four even layers. Stack two layers on a serving platter, spreading a layer of espresso buttercream between them. Crumb coat the entire cake with a thin layer of buttercream to seal in crumbs, then apply a thicker layer on top and around the sides. Finish with decorative swirls of buttercream, showcasing the delightful Pumpkin Spice Latte Cake you’ve just crafted.
Pumpkin Spice Latte Cake Variations
Feel free to get creative and customize this delightful cake to fit your taste and dietary needs!
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Dairy-Free: Substitute unsalted butter with a dairy-free margarine and use coconut cream for the buttercream for a rich, creamy texture.
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Gluten-Free: Swap all-purpose flour with a gluten-free blend that’s designed for baking to still enjoy every irresistible bite without gluten.
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Nutty Twist: Add chopped pecans or walnuts to the batter for extra crunch and a nutty flavor that perfectly complements the pumpkin spices.
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Chocolate Lover’s Delight: Mix in chocolate chips into the batter or use a chocolate ganache instead of espresso buttercream for a dreamy chocolate-pumpkin fusion.
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Vegan Version: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use almond milk with coconut oil for a luscious texture in both cake and frosting.
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More Spice: Boost the flavor profile by adding a dash of cayenne or ground cloves to the batter for a warm kick that dances on your palate, enhancing that fall warmth.
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Sheet Cake Style: For larger gatherings, double the recipe and bake in a 9×13 inch pan for a delightful sheet cake that can be easily sliced and served.
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Matcha Buttercream: Infuse your buttercream with matcha powder instead of espresso for a refreshing, earthy flavor contrast that brightens the cake beautifully.
Explore these variations and let the spirit of fall inspire your baking journey! If you’re feeling adventurous, pairing your cake with a cup of the Joumou Haitian Pumpkin Soup can create a cozy autumn meal that’s simply delightful!
Make Ahead Options
These Pumpkin Spice Latte Cake layers are perfect for meal prep enthusiasts! You can bake the cake layers up to 3 days in advance; simply let them cool completely, then wrap tightly in plastic wrap and refrigerate to maintain moisture. For the espresso buttercream, prepare it up to 24 hours ahead of time, keeping it in an airtight container in the fridge. When you’re ready to assemble, allow the buttercream to come to room temperature and rewhip if necessary to restore its fluffy texture. This way, you’ll enjoy a delicious cake that’s just as fresh and delightful with minimal effort on the day of serving!
How to Store and Freeze Pumpkin Spice Latte Cake
Room Temperature: Store leftover cake in an airtight container at room temperature for up to 3 days to maintain its moisture and flavor.
Fridge: If you prefer, refrigerate the cake—this keeps it fresh for up to a week. Just ensure it’s well wrapped to prevent it from drying out.
Freezer: This Pumpkin Spice Latte Cake can be frozen! Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. It will keep for up to 3 months.
Reheating: To enjoy, thaw slices in the fridge overnight, or microwave gently for a few seconds until warmed through for that fresh-baked taste.
What to Serve with Pumpkin Spice Latte Cake
As the warm scents of cinnamon and pumpkin fill your kitchen, it’s time to consider the perfect accompaniments to this cozy cake.
- Whipped Cream: A dollop of freshly whipped cream adds a light, airy touch and balances the rich flavors of the cake.
- Spiced Chai Latte: Pair the cake with a delicious spiced chai for a comforting beverage that complements the pumpkin spice perfectly.
- Apple Crisp: The tartness of a warm apple crisp introduces a delightful contrast, making for a classic autumn dessert duo.
- Creamy Mashed Potatoes: If you’re embracing a savory dinner first, creamy mashed potatoes can serve as a hearty side, enriching your meal experience.
- Roasted Brussels Sprouts: The natural sweetness and slight nutty flavor of roasted Brussels sprouts enhance the cozy feeling of the season.
- Maple Glazed Pecans: Add a crunchy texture with sweet, maple glazed pecans. Their nutty flavor pairs beautifully with pumpkin spice.
- Salted Caramel Sauce: Drizzling warm salted caramel over each slice elevates the indulgence and introduces an irresistible sweetness.
- Hot Chocolate: Cozy up with a cup of hot chocolate—its creamy richness complements the espresso buttercream perfectly.
- Cinnamon Iced Coffee: A refreshing iced coffee, lightly sweetened and dusted with cinnamon, cools down the palate and enhances the autumn vibes.
Expert Tips for Perfect Pumpkin Spice Latte Cake
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Room Temperature Ingredients: Ensure your eggs and butter are at room temperature. This helps the batter mix more evenly, resulting in a better cake texture.
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Avoid Overmixing: When combining your wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake.
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Don’t Skip the Cooling: Allow the cake layers to cool completely before frosting. This prevents the buttercream from melting and ensures neat layers.
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Grease-Free Tools: Make sure your mixer bowl and beaters are grease-free when whipping egg whites for the buttercream. This is key for achieving stable peaks.
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Test for Doneness: Use a toothpick to check for doneness; it should come out clean or with a few moist crumbs. This prevents over-baking your Pumpkin Spice Latte Cake.
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Chill If Necessary: If your espresso buttercream is too soft, chill it slightly and then rewhip. This elevates the consistency for perfect decorating.
Pumpkin Spice Latte Cake Recipe FAQs
How do I choose the right pumpkin puree for this recipe?
Absolutely! Look for 100% pure pumpkin puree, which is the main flavor component in this Pumpkin Spice Latte Cake. Avoid pumpkin pie filling, as it contains added sugars and spices that can alter the taste and texture of your cake.
What is the best way to store leftover Pumpkin Spice Latte Cake?
To keep your Pumpkin Spice Latte Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to extend its shelf life, you can refrigerate it for up to a week, just be sure to wrap it well to prevent it from drying out.
Can I freeze Pumpkin Spice Latte Cake?
Definitely! To freeze, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. They will stay fresh for up to 3 months. When you’re ready to enjoy, simply thaw the slices in the refrigerator overnight, or microwave them gently for a few seconds until warmed through.
My buttercream turned out curdled, what should I do?
Not to worry! If your espresso buttercream appears curdled, just continue mixing it until it becomes smooth again. If it’s too soft, chill it in the fridge for about 15-20 minutes, then rewhip. This should help achieve that lovely creamy consistency you want.
Can I make this cake dairy-free?
Very! You can make the Pumpkin Spice Latte Cake dairy-free by substituting unsalted butter with margarine and using non-dairy milk for any liquid in the buttercream if needed. Just ensure that the sugars break down properly when mixed to keep the texture intact.
Is it safe for pets?
No, it’s best to keep this cake away from pets. Ingredients like chocolate (often found in espresso products) can be toxic to dogs and some other pets. Always check for pet-safe alternatives within treats made specifically for them.
Cozy Up with Pumpkin Spice Latte Cake: A Fall Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease two 6-inch cake pans with baking spray or softened butter. Dust them lightly with flour.
- In a large mixing bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt until evenly combined.
- In another bowl, mix together the granulated sugar, light-brown sugar, melted unsalted butter, vegetable oil, pumpkin puree, and eggs. Blend until smooth.
- Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.
- Divide the batter evenly between the two prepared pans and bake for 35-40 minutes until a toothpick comes out clean.
- Once baked, let the cakes cool in the pans for about 10 minutes then transfer them to wire racks to cool completely.
- Whisk the egg whites and sugar together in a bowl over a hot water bath until the sugar dissolves. Whip until stiff peaks form.
- Gradually mix in the room temperature unsalted butter and instant espresso powder until the buttercream is light and fluffy.
- Cut each cooled cake layer in half horizontally, creating four layers. Stack two layers on a serving platter with buttercream in between.
- Crumb coat the entire cake with a thin layer of buttercream, then apply a thicker layer on top and around the sides.
- Finish with decorative swirls of buttercream.