As the leaves start to turn golden and the air gets crisp, I find myself craving a slice of something special. Enter my Pumpkin Spice Latte Cake—a delightful treat that perfectly captures the essence of fall! This moist pumpkin spice base, kissed with a spiced espresso soak and topped with an indulgent espresso cream cheese frosting, is truly the ultimate dessert for cozy nights or festive gatherings. Not only does this cake offer a delightful twist on your favorite latte flavor, but it’s also surprisingly easy to whip up, making it an ideal choice for both seasoned bakers and novices alike. Are you ready to bring the warm, inviting flavors of autumn into your kitchen? Let’s dive into this irresistible recipe!
Why is Pumpkin Spice Latte Cake a Must-Try?
Irresistible Flavor: This cake offers the warm, cozy essence of fall, combining pumpkin spice and rich espresso for a delightful twist.
Easy to Make: With simple ingredients and straightforward instructions, even novice bakers can impress!
Crowd-Pleasing Appeal: Perfect for Thanksgiving or any gathering, it’s a dessert that everyone will love.
Unique Texture: Moist and tender, the cake is soaked with a creamy mixture that elevates every bite.
Versatile Options: Feel free to experiment with different frostings or adapt it for cupcakes, making this recipe perfect for any occasion. Discover more delightful fall recipes to keep your evenings cozy and satisfying!
Pumpkin Spice Latte Cake Ingredients
For the Cake
- All-purpose flour – Provides structure. Ensure it’s spooned and leveled for accuracy.
- Pumpkin pie spice – Adds warm, autumnal flavor. Can be substituted with a blend of cinnamon, nutmeg, and ginger.
- Baking powder – Leavening agent for a light cake. Be cautious with the measurement to avoid a dense texture.
- Baking soda – Helps with rising in combination with acid. Needed alongside an acidic ingredient like buttermilk.
- Salt – Enhances flavor and balances sweetness. Essential for overall taste profile.
- Unsalted butter – Provides moisture and richness. Use softened butter for easy creaming.
- Granulated white sugar – Sweetness and moisture. Can be reduced for a less sweet cake.
- Eggs – Structure and richness. Use at room temperature for best results.
- Vanilla extract – Flavor enhancer. Always use pure extract for quality taste.
- Buttermilk – Adds moisture and tenderness. Can be made from milk and lemon juice if unavailable.
- Canned pumpkin puree – Main flavor component. Use at room temperature to integrate well into the batter.
For the Soak
- Espresso or strong coffee – For the latte soak. Instant espresso powder can be used alternatively.
- Whole milk – Combines with espresso for soaking. Use full-fat for a richer flavor.
- Sweetened condensed milk – Sweetness and moisture. Key for the soaking mixture.
For the Frosting
- Cream cheese – Creates a creamy and tangy frosting. Use cold for easier blending.
- Powdered sugar – Sweetness and thickening for frosting. Sift to reduce lumps for smooth frosting.
- Instant espresso powder – Intensifies coffee flavor in frosting. Essential for that latte flavor.
Feel the embrace of autumn with this Pumpkin Spice Latte Cake—a delightful treat that brings warmth and comfort to your kitchen!
Step‑by‑Step Instructions for Pumpkin Spice Latte Cake
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). While it’s heating, take a 9×9 inch light metal baking pan, grease it well using unsalted butter, and line the bottom with parchment paper for easy removal. This ensures your Pumpkin Spice Latte Cake comes out perfectly without sticking to the pan!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of pumpkin pie spice, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt until well combined. This dry mixture provides structure and flavor to the cake, so set it aside while you work on the wet ingredients.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat ½ cup of softened unsalted butter and 1 cup of granulated white sugar together on high speed until the mixture becomes pale and fluffy, about 3-5 minutes. This step is essential for incorporating air into the batter, which contributes to a light and tender Pumpkin Spice Latte Cake.
Step 4: Incorporate Eggs and Vanilla
Add 2 large eggs, one at a time, along with 1 teaspoon of vanilla extract to the butter and sugar mixture. Mix on medium speed until completely combined and smooth, about 1-2 minutes. The eggs contribute richness and stability, ensuring your cake has the perfect texture.
Step 5: Combine Wet Ingredients
Pour in ½ cup of buttermilk and 1 cup of canned pumpkin puree into the batter. Mix on low speed until just incorporated, about 1 minute. This combination adds moisture and flavor, creating the rich essence of the Pumpkin Spice Latte Cake that your guests will adore.
Step 6: Combine Dry and Wet Ingredients
Gradually add the prepared dry ingredients into the wet mixture, mixing on low speed until just blended, about 30 seconds. Be careful not to overmix; you want the batter to be smooth but still slightly lumpy for optimal texture.
Step 7: Bake Cake
Pour the cake batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 35-38 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly pressed.
Step 8: Cool and Soak Cake
Once baked, let the cake cool in the pan for about 30 minutes. Meanwhile, prepare the soaking mixture by whisking together ½ cup of strong espresso, ½ cup of whole milk, and ½ cup of sweetened condensed milk in a bowl. This soak enhances the coffee flavor in your moist cake.
Step 9: Make Frosting
To create the frosting, whip ½ cup of softened butter in a mixing bowl until fluffy. Now add 8 oz of cold cream cheese and mix until smooth. Gradually incorporate 2 cups of powdered sugar and 1 tablespoon of instant espresso powder, beating until the mixture is creamy and light.
Step 10: Assemble Cake
Poke holes all over the cooled Pumpkin Spice Latte Cake using a skewer or fork. Slowly pour the espresso soak over the cake, allowing it to absorb. Finally, spread the espresso cream cheese frosting evenly over the top. For a finishing touch, sprinkle some pumpkin spice on top to enhance its autumn appeal!
How to Store and Freeze Pumpkin Spice Latte Cake
Fridge: Store leftover Pumpkin Spice Latte Cake in an airtight container in the refrigerator for up to 3 days. This helps maintain its moisture and flavor.
Freezer: For longer storage, wrap the cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months; just thaw in the fridge before serving.
Reheating: If desired, reheat individual slices in the microwave for about 10-15 seconds to enjoy a warm piece that brings back the cozy flavors.
Room Temperature: If you plan to consume the cake within a day, you can store it at room temperature covered with a cake dome for optimal taste.
Expert Tips for Pumpkin Spice Latte Cake
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for optimal mixing. This helps emulsify the batter for a lighter texture.
- Accurate Measurements: Properly measure flour by spooning it into the measuring cup. Too much flour can lead to a dense Pumpkin Spice Latte Cake.
- Mind the Bake Time: Keep a close watch on your cake while it bakes. Start checking for doneness a few minutes early to avoid overbaking.
- Soaking Technique: Pour the espresso soak slowly to allow the cake to absorb it evenly; rushing this step can leave parts of the cake dry.
- Frosting Consistency: For a smooth frosting, sift powdered sugar before using it; this prevents lumps and ensures a creamy texture in your espresso cream cheese frosting.
What to Serve with Pumpkin Spice Latte Cake
As you prepare to sink your fork into this delightful dessert, why not elevate your dining experience with a few complementary dishes?
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Crispy Maple Bacon: The sweet and savory flavor of crispy bacon contrasts beautifully with the pumpkin spice sweetness, adding a delightful crunch to your meal.
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Butternut Squash Soup: A warm bowl of creamy butternut squash soup brings out autumn flavors, creating a comforting, seasonal pairing that enhances the cake’s richness.
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Spiced Apple Cider: Sipping on hot spiced apple cider not only warms the soul but also complements the cake’s fall flavors with its sweet and spicy profile.
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Pecan Pie Bites: Mini pecan pie bites provide a nutty crunch that perfectly balances the pumpkin spice latte cake while being easy to enjoy at gatherings.
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Green Salad with Goat Cheese: A light salad with peppery arugula, tangy goat cheese, and slices of pear offers a fresh, crisp texture that contrasts nicely with the cake’s moistness.
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Vanilla Bean Ice Cream: A scoop of creamy vanilla bean ice cream serves as a delightful contrast to the warm cake, enhancing its flavors and adding a touch of indulgence.
Pairing these delightful options with your Pumpkin Spice Latte Cake will create an unforgettable fall feast that warms the heart and tantalizes the taste buds!
Make Ahead Options
Busy home cooks will love how easy it is to prepare the Pumpkin Spice Latte Cake in advance for stress-free entertaining! You can make the cake itself up to 24 hours ahead of time. Simply bake the cake and let it cool completely. After cooling, wrap it tightly in plastic wrap and store it in the refrigerator to maintain its moisture. The espresso soak can also be prepared a day in advance—mix it together and keep it covered in the fridge. When you’re ready to serve, simply pour the soak over the cake, frost with your espresso cream cheese frosting, and enjoy this delightful treat that’s just as delicious as when it was first baked!
Pumpkin Spice Latte Cake Variations
Feel free to tailor this delightful recipe to your taste buds and dietary needs!
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Dairy-Free: Substitute buttermilk with almond or coconut milk mixed with a splash of vinegar. This gives you the creaminess without the dairy.
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Gluten-Free: Swap all-purpose flour for a gluten-free flour blend. It’s a great way to keep the flavors intact while being accommodating for gluten sensitivities.
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Nutty Twist: Add ½ cup of chopped pecans or walnuts into the batter for a lovely crunch. This simple addition enhances the cake’s texture and flavor perfectly.
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Fruity Addition: Incorporate grated apples or pears into the batter for a moist, fruity surprise that complements the pumpkin spice beautifully.
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Spiced Up: Increase the pumpkin pie spice to 3 teaspoons if you crave more intensity. A touch of cayenne pepper can also elevate the heat level for those who enjoy a kick!
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Cupcake Version: Turn the cake into cupcakes! Bake at the same temperature, adjusting the time to about 17-19 minutes, and frost them with the creamy espresso topping.
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Mochaccino Variation: Mix some cocoa powder into half of the batter for a chocolatey twist, creating a delightful chocolate-pumpkin flavor combination.
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Frosting Fun: Experiment with other frostings like caramel or chocolate ganache for a completely different flavor experience. Each icing provides a new level of indulgence.
Remember to savor each moment in the kitchen as you create something uniquely yours! Want to explore more flavorful ideas? Check out delicious fall desserts or dive into the world of pumpkin recipes for further inspiration. Enjoy your baking adventure!
Pumpkin Spice Latte Cake Recipe FAQs
What kind of pumpkin puree should I use?
Always opt for canned pumpkin puree for consistency and flavor. Avoid pumpkin pie filling as it contains added sugars and spices that can throw off the flavor balance of your cake.
How should I store Pumpkin Spice Latte Cake?
Store any leftover Pumpkin Spice Latte Cake in an airtight container in the refrigerator for up to 3 days. This keeps the cake moist and fresh. Allow it to come to room temperature before serving again for the best taste!
Can I freeze Pumpkin Spice Latte Cake?
Absolutely! Wrap your cooled cake tightly in plastic wrap followed by aluminum foil to avoid freezer burn. It can be frozen for up to 2 months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight.
What should I do if my cake is dry?
If your cake turns out dry, it could be due to overbaking or incorrect measurements. Always check for doneness a few minutes early and carefully measure your flour. For a remedy, you can soak it with a little extra espresso mixture to add moisture back into the cake.
Are there any dietary considerations for this recipe?
Yes, if you have allergies, be cautious with the ingredients. This cake contains gluten and dairy. For a gluten-free version, consider using a 1-to-1 gluten-free flour blend. You can also substitute with non-dairy milk and cream cheese alternatives for lactose sensitivity.
How do I ensure my cake turns out fluffy and not dense?
Make sure all your ingredients, especially butter and eggs, are at room temperature before mixing. Accurate measurements are crucial—spoon flour into your measuring cup instead of scooping it directly, which can lead to an overly dense cake. Additionally, be gentle when mixing the batter!
Pumpkin Spice Latte Cake: A Cozy Autumn Treat for Everyone
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9x9 inch light metal baking pan with unsalted butter and line the bottom with parchment paper.
- In a medium bowl, whisk together the dry ingredients: all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt until combined.
- In a large mixing bowl, beat softened unsalted butter and granulated white sugar together on high speed until pale and fluffy, about 3-5 minutes.
- Add eggs one at a time, along with vanilla extract, mixing until completely combined and smooth.
- Pour in buttermilk and canned pumpkin puree, mixing on low speed until just incorporated.
- Gradually add the dry ingredients into the wet mixture, mixing on low speed until blended.
- Pour the batter into the prepared baking pan and bake for 35-38 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for about 30 minutes. Prepare the soak by whisking together espresso, whole milk, and sweetened condensed milk.
- To make frosting, whip softened butter until fluffy, then add cream cheese and mix until smooth. Gradually add powdered sugar and instant espresso powder.
- Poke holes in the cooled cake and pour the espresso soak over it. Spread the frosting evenly on top and sprinkle with pumpkin spice.
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