Pumpkin Spice Latte Cake

This Pumpkin Spice Latte Cake is the perfect dessert to celebrate the flavors of autumn. With its soft, moist texture and delightful espresso soak, this cake captures the essence of a beloved seasonal beverage. It’s ideal for gatherings, cozy evenings at home, or any occasion where you want to impress your guests with something uniquely delicious.

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Why You’ll Love This Recipe

• Rich Autumn Flavors: The combination of pumpkin and spices creates a warm and inviting taste that embodies the fall season.
• Moist Texture: Thanks to the latte soak, this cake remains incredibly soft and tender, making every bite irresistible.
• Versatile Occasion: Perfect for parties, holidays, or simply as a comforting treat on a chilly day.
• Easy to Make: The step-by-step instructions make it simple, even for novice bakers.
• Decadent Frosting: The espresso cream cheese frosting adds a creamy sweetness that complements the cake beautifully.

Tools and Preparation

Before diving into the baking process, gather your tools and ingredients. Having everything ready will make your baking experience smoother and more enjoyable.

Essential Tools and Equipment

• Mixing bowls
• Measuring cups and spoons
• Electric mixer
• 9×13 inch baking pan
• Parchment paper
• Cooling rack

Importance of Each Tool

• Electric mixer: Ensures ingredients are mixed thoroughly and saves time compared to mixing by hand.
• 9×13 inch baking pan: Provides ample space for the cake to rise evenly, resulting in a perfectly baked treat.

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 and line a 9×13 inch baking pan with parchment paper for easy removal.

Step 2: Prepare the Dry Ingredients

In a mixing bowl, combine:
All purpose flour
Pumpkin pie spice
Baking powder
Baking soda
Salt

Whisk together until well combined.

Step 3: Cream Butter and Sugar

In another bowl, beat together:
Unsalted butter
Granulated white sugar

Mix until light and fluffy.

Step 4: Add Eggs and Vanilla

Add in:
Eggs
Vanilla extract

Beat until fully incorporated.

Step 5: Incorporate Wet Ingredients

To the mixture, add:
Buttermilk
Canned pumpkin puree

Mix well until smooth.

Step 6: Combine Dry Ingredients

Gradually add your dry mixture into the wet ingredients. Mix until just combined; do not overmix.

Step 7: Bake the Cake

Pour batter into prepared pan. Bake in preheated oven for about 38 minutes or until a toothpick inserted comes out clean.

Step 8: Prepare Latte Soak

In a small bowl, whisk together:
Espresso or strong coffee
Whole milk
Sweetened condensed milk
Pumpkin pie spice
Vanilla extract

Once baked, let the cake cool slightly before poking holes with a skewer and pouring over the soak mixture evenly across the top.

Step 9: Make Frosting

In a separate bowl, beat together:
Softened unsalted butter
Cold cream cheese

Once smooth, gradually add powdered sugar while mixing. Add:
Vanilla extract
Instant espresso powder
Pumpkin pie spice

Continue beating until fluffy.

Step 10: Frost and Serve

Spread frosting generously over cooled cake. Slice into pieces and enjoy your delicious Pumpkin Spice Latte Cake!

How to Serve Pumpkin Spice Latte Cake

Serving your Pumpkin Spice Latte Cake can enhance its delightful flavors and make it even more enjoyable. Here are some creative serving suggestions that complement this autumn treat perfectly.

Pair with Whipped Cream

• Offer a dollop of homemade whipped cream on top of each slice for added creaminess and a touch of sweetness.

Drizzle with Caramel Sauce

• A warm caramel drizzle over the frosting adds a rich flavor that pairs beautifully with the pumpkin spice.

Serve with Coffee

• Enjoy slices of cake alongside a cup of hot coffee or espresso to amplify the coffee flavors in the dessert.

Add a Sprinkle of Cinnamon

• Dust a little ground cinnamon on top before serving for an extra hint of spice that enhances the overall experience.

Garnish with Toasted Nuts

• Sprinkle chopped toasted pecans or walnuts on top for added crunch and an earthy flavor contrast.

Pair with Ice Cream

• Serve with a scoop of vanilla ice cream for a delightful cold-and-warm combination that is simply irresistible.

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How to Perfect Pumpkin Spice Latte Cake

Creating the perfect Pumpkin Spice Latte Cake requires attention to detail. Here are some tips to ensure your cake turns out moist and flavorful every time.

• Use Room Temperature Ingredients: Ensure your eggs, buttermilk, and pumpkin puree are at room temperature to help them blend better into the batter.

• Don’t Overmix the Batter: Mix until just combined to avoid toughening the cake. A few lumps are okay!

• Check Oven Temperature: Use an oven thermometer to ensure your oven is set correctly, as baking at the wrong temperature can affect texture.

• Let It Cool Completely: Allow the cake to cool fully before frosting. This prevents melting and ensures the frosting stays intact.

• Use Fresh Spices: Freshly ground spices can elevate the flavor significantly, ensuring you get that warm, comforting taste.

• Store Properly: Keep any leftovers in an airtight container at room temperature for up to three days for optimal freshness.

Best Side Dishes for Pumpkin Spice Latte Cake

Pairing side dishes with your Pumpkin Spice Latte Cake can create a well-rounded dessert experience. Here are some delicious options to consider:

1. Chai Tea: A spiced chai tea complements the flavors of pumpkin spice and enhances the overall cozy vibe of your dessert.

2. Gingerbread Cookies: Their rich molasses flavor pairs wonderfully with pumpkin spice, making for a festive treat combination.

3. Apple Crisp: The tartness of apples balances out the sweetness of the cake while adding another layer of fall flavors.

4. Cheese Platter: A selection of creamy cheeses provides a rich contrast to the sweet cake, making each bite exciting.

5. Pumpkin Soup: A small bowl of warm pumpkin soup can serve as a lovely starter, setting the tone for a pumpkin-themed feast.

6. Spiced Nuts: Roasted spiced nuts add crunch and pair well with both coffee and pumpkin flavors, enhancing your tasting experience.

Common Mistakes to Avoid

Making the Pumpkin Spice Latte Cake can be a delight, but a few common mistakes can ruin your baking experience. Here are some key points to keep in mind.

• Not measuring ingredients accurately: Baking is a science. Use measuring cups and spoons to ensure you have the right amount of each ingredient for the best results.
• Skipping room temperature ingredients: Ingredients like eggs and butter should be at room temperature for proper mixing. This helps create a better texture in your cake.
• Overmixing the batter: Mixing too much can make your cake dense. Mix until just combined for a light and fluffy texture.
• Ignoring oven temperature: Always preheat your oven to ensure even baking. An incorrect temperature can lead to uneven cooking or a flat cake.
• Using stale spices: Fresh spices are crucial for that warm autumn flavor. Check the expiration date on your pumpkin pie spice before baking.

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Storage & Reheating Instructions

Refrigerator Storage

• Store the cooled Pumpkin Spice Latte Cake in an airtight container.
• It will stay fresh for up to 5 days in the refrigerator.

Freezing Pumpkin Spice Latte Cake

• Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag.
• The cake can be frozen for up to 3 months.

Reheating Pumpkin Spice Latte Cake

• Oven: Preheat the oven to 350°F (175°C). Place slices on a baking sheet and heat for about 10 minutes.
• Microwave: Heat individual slices on medium power for about 20-30 seconds, checking frequently.
• Stovetop: Place a slice in a skillet over low heat, covering it with a lid until warmed through.

Frequently Asked Questions

Here are some common questions about making a Pumpkin Spice Latte Cake.

What makes this Pumpkin Spice Latte Cake moist?

The combination of pumpkin puree and sweet, milky espresso soaked into the cake keeps it incredibly moist and flavorful.

Can I use other types of coffee?

Yes, you can substitute espresso with any strong brewed coffee if you don’t have espresso on hand. Just ensure it’s bold enough to flavor the cake.

How do I customize my Pumpkin Spice Latte Cake?

You can add chocolate chips or nuts for extra texture or swap out the spices based on your preference—cinnamon or nutmeg works great too!

Is there a way to make this cake gluten-free?

Absolutely! You can substitute all-purpose flour with a gluten-free blend designed for baking, ensuring it retains its lovely texture.

Final Thoughts

This Pumpkin Spice Latte Cake is not only delicious but also versatile enough to adapt based on your preferences. Its warm flavors make it perfect for fall gatherings, while its moist texture will leave everyone wanting more. Don’t hesitate to customize it with your favorite add-ins!

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Pumpkin Spice Latte Cake

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• Author: Tina
• Total Time: 58 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the flavors of fall with this delightful Pumpkin Spice Latte Cake. Perfectly moist and infused with rich espresso, this cake captures the essence of your favorite seasonal beverage. Topped with a luscious cream cheese frosting and hints of warm spices, it’s an impressive dessert for gatherings or cozy evenings at home. Whether served alongside a cup of coffee or dressed up with whipped cream and caramel, this cake is sure to become a seasonal favorite. Easy to make, even for novice bakers, it brings the warmth of autumn to your table.

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Ingredients

Scale 1x2x3x

• 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 your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In one bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
3. In another bowl, cream together softened butter and sugar until fluffy. Add eggs and vanilla; blend well.
4. Incorporate pumpkin puree and buttermilk into the mix until smooth.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Pour batter into the prepared pan and bake for about 38 minutes or until a toothpick comes out clean.
7. Cool slightly, then poke holes in the cake and pour over the espresso soak mixture.
8. For frosting, beat together softened butter and cold cream cheese until smooth; gradually add powdered sugar, then mix in vanilla, instant espresso powder, and pumpkin pie spice until fluffy.
9. Frost cooled cake generously before serving.

• Prep Time: 20 minutes
• Cook Time: 38 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (80g)
• Calories: 310
• Sugar: 25g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 60mg