Delicious Pumpkin Spice Latte Cake Recipe for Autumn

Introduction

Pumpkin Spice Latte Cake is a delightful dessert that captures the essence of autumn and is perfect for coffee lovers. This moist, flavorful cake features a spiced pumpkin base soaked in rich espresso, topped with decadent espresso cream cheese frosting. It combines the best flavors of pumpkin spice and coffee, making it an irresistible treat for any gathering or cozy evening at home.

Why You’ll Love This Pumpkin Spice Latte Cake

This Pumpkin Spice Latte Cake is not just any dessert; it’s a celebration of flavors. Here are six reasons why you’ll adore it:

• Moist and flavorful, perfect for fall-inspired gatherings.
• Combines the richness of coffee with the sweetness of pumpkin.
• Easy to make, even for novice bakers (Easy pumpkin spice latte cake recipe).
• Perfectly pairs with a cup of coffee or tea.
• A crowd-pleaser that impresses at Thanksgiving celebrations.
• Can be customized with toppings like whipped cream or chocolate drizzle.

This cake is a true representation of American Cuisine and is suitable for a Vegetarian diet.

Ingredients for Pumpkin Spice Latte Cake

Gather these items:

• 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

How to Make Pumpkin Spice Latte Cake Step-by-Step

1. Step 1: Preheat the oven to 350°F. Grease and line a 9×9 inch light metal baking pan with parchment paper. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
2. Step 2: In a large bowl, use an electric mixer on high speed to cream the softened butter and granulated sugar together for 2 minutes until light and fluffy.
3. Step 3: Mix in the eggs and vanilla extract on medium speed until the mixture is pale and smooth, about 1 minute.
4. Step 4: Add the buttermilk and canned pumpkin puree, mixing on medium-low speed until combined. The mixture may appear curdled at this point, which is normal.
5. Step 5: Gradually add the dry flour mixture to the wet ingredients and mix on low speed until just combined. Scrape down the bowl as needed to ensure even mixing.
6. Step 6: Pour the batter into the prepared pan and bake for 35-38 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Let the cake cool in the pan on a wire rack for 30 minutes. Then lift out the cake using the parchment paper and cool completely on the rack.
8. Step 8: While the cake cools, whisk together the espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract until smooth in a pourable container.
9. Step 9: Beat softened butter on high speed for 5-10 minutes until pale and fluffy. Add cold cream cheese on medium speed and mix until fully combined and fluffy.
10. Step 10: Sift in powdered sugar gradually, mixing on low speed until incorporated. Increase speed to high and beat until fluffy. Dissolve the instant espresso powder in vanilla extract, add to frosting along with pumpkin pie spice, and mix on medium-low then high speed until light and fluffy.
11. Step 11: Once the cake is completely cooled, slice a thin layer off the top to help absorb the soak better. Transfer cake to serving plate and poke holes evenly over the surface using a wooden stick or spoon handle.
12. Step 12: Slowly pour the latte soak over the cake, allowing it to absorb fully into the holes and cake base.
13. Step 13: Spread a thick layer of the espresso cream cheese frosting over the cake with an offset spatula. Sprinkle additional pumpkin pie spice on top for garnish.
14. Step 14: Cut the cake into 16 slices and serve immediately or store refrigerated.

Pro Tips for the Best Pumpkin Spice Latte Cake

Keep these in mind:

• This cake is best served fresh but can be stored in the refrigerator for up to 3 days.
• For a stronger coffee flavor, increase the amount of espresso powder in the frosting.
• You can substitute almond milk for a dairy-free option.
• Ensure all ingredients are at room temperature for the perfect blend.

Best Ways to Serve Pumpkin Spice Latte Cake

Serve this delightful cake with:

• Whipped cream on top for a decadent finish.
• A drizzle of chocolate for a sweet contrast.
• Pair it with a hot cup of coffee or chai for the ultimate cozy experience (pumpkin spice cake topped with whipped cream).

How to Store and Reheat Pumpkin Spice Latte Cake

To keep your cake fresh, store it in an airtight container in the refrigerator. It will last up to 3 days. Reheat individual slices in the microwave for about 15 seconds to enjoy that fresh-baked taste again.

Frequently Asked Questions About Pumpkin Spice Latte Cake

What’s the secret to perfect Pumpkin Spice Latte Cake?

The key to a perfect pumpkin spice latte cake is ensuring the cake is moist and flavorful. Using fresh pumpkin puree and a good quality espresso enhances the flavors significantly. Learn more about using fresh ingredients.

Can I make Pumpkin Spice Latte Cake ahead of time?

Yes! You can bake the cake a day in advance. Just store it properly in the refrigerator and frost it just before serving for the best taste.

How do I avoid common mistakes with Pumpkin Spice Latte Cake?

To avoid common mistakes, ensure you measure your flour correctly and don’t overmix the batter. This will help you achieve a moist pumpkin spice cake with latte flavor.

Variations of Pumpkin Spice Latte Cake You Can Try

Here are some fun variations:

• Substitute half of the pumpkin puree with mashed bananas for a unique twist.
• Add chocolate chips to the batter for a rich chocolate pumpkin flavor.
• Top with a layer of cream cheese frosting and a sprinkle of nuts for added texture.
• Try a gluten-free version using almond flour or gluten-free all-purpose flour.

Delicious Pumpkin Spice Latte Cake Recipe for Autumn

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• Author: Margaret
• Total Time: 2 hours 8 minutes
• Yield: 16 slices 1x
• Diet: Vegetarian

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Description

This Pumpkin Spice Latte Cake is a moist, flavorful dessert perfect for autumn or coffee lovers. It features a spiced pumpkin cake soaked in a rich espresso latte mixture and topped with a decadent espresso cream cheese frosting, combining the best flavors of pumpkin spice and coffee in a delicious layered cake.

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Ingredients

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• 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

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Instructions

1. Preheat the oven to 350°F. Grease and line a 9×9 inch light metal baking pan with parchment paper. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
2. In a large bowl, use an electric mixer on high speed to cream the softened butter and granulated sugar together for 2 minutes until light and fluffy.
3. Mix in the eggs and vanilla extract on medium speed until the mixture is pale and smooth, about 1 minute.
4. Add the buttermilk and canned pumpkin puree, mixing on medium-low speed until combined. The mixture may appear curdled at this point, which is normal.
5. Gradually add the dry flour mixture to the wet ingredients and mix on low speed until just combined. Scrape down the bowl as needed to ensure even mixing.
6. Pour the batter into the prepared pan and bake for 35-38 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan on a wire rack for 30 minutes. Then lift out the cake using the parchment paper and cool completely on the rack.
8. While the cake cools, whisk together the espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract until smooth in a pourable container.
9. Beat softened butter on high speed for 5-10 minutes until pale and fluffy. Add cold cream cheese on medium speed and mix until fully combined and fluffy.
10. Sift in powdered sugar gradually, mixing on low speed until incorporated. Increase speed to high and beat until fluffy. Dissolve the instant espresso powder in vanilla extract, add to frosting along with pumpkin pie spice, and mix on medium-low then high speed until light and fluffy.
11. Once the cake is completely cooled, slice a thin layer off the top to help absorb the soak better. Transfer cake to serving plate and poke holes evenly over the surface using a wooden stick or spoon handle.
12. Slowly pour the latte soak over the cake, allowing it to absorb fully into the holes and cake base.
13. Spread a thick layer of the espresso cream cheese frosting over the cake with an offset spatula. Sprinkle additional pumpkin pie spice on top for garnish.
14. Cut the cake into 16 slices and serve immediately or store refrigerated.

Notes

• This cake is best served fresh but can be stored in the refrigerator for up to 3 days.
• For a stronger coffee flavor, increase the amount of espresso powder in the frosting.
• You can substitute almond milk for a dairy-free option.

• Prep Time: 30 minutes
• Cook Time: 38 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 30 g
• Sodium: 200 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 1 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 50 mg