As the leaves turn and the air becomes crisp, the cozy vibe of autumn sweeps in—bringing along the beloved flavors we all crave. That’s why I absolutely adore baking this Pumpkin Spice Latte Cake, a delightful treat that perfectly marries the warmth of spiced pumpkin and the rich essence of espresso. Not only is this cake incredibly soft and moist, but it also offers the bonus of being gluten-free with a quick swap to Bob’s Red Mill 1-to-1 baking flour. Imagine serving it at your next gathering, everyone sipping their coffee, and relishing each slice topped with creamy, indulgent frosting. Curious to create a scrumptious centerpiece that will leave your guests dreaming of fall? Let’s dive into the steps!
Why is This Cake a Must-Bake?
Comforting Flavors: The Pumpkin Spice Latte Cake envelops your senses with rich notes of espresso and warm spices, making it a cozy indulgence for any fall gathering.
Gluten-Free Option: No need to compromise on taste! Switch to Bob’s Red Mill 1-to-1 gluten-free flour and everyone can enjoy this autumn delight without worry.
Crowd-Pleaser: Perfect for parties, this cake is the epitome of fall and will impress your guests—everyone will be asking for seconds!
Moist and Flavorful: With each bite, experience the moist crumb soaked in a luscious espresso mixture, paired with a light, creamy frosting that balances sweetness and flavor.
Simplicity: The recipe is straightforward, making it perfect for both novice and seasoned bakers alike—no advanced skills required!
Serve it with a warm cup of coffee, and you’ll have the perfect dessert to celebrate the season!
Pumpkin Spice Latte Cake Ingredients
For the Cake
- All-Purpose Flour – Provides structure; measure accurately for the best texture by using a digital scale.
- Pumpkin Pie Spice – This blend of warm spices infuses seasonal flavor into every bite.
- Baking Powder & Baking Soda – Essential leavening agents that ensure the cake rises perfectly.
- Salt – Balances sweetness and enhances the overall flavor profile.
- Unsalted Butter – Adds moisture and richness; make sure it’s softened for optimal mixing.
- Granulated Sugar – Brings sweetness; can be adjusted based on personal dietary preferences.
- Eggs – Critical for structure and leavening; use room temperature eggs for better incorporation.
- Vanilla Extract – Enhances the flavor depth, making the cake even more indulgent.
- Buttermilk – Imparts moisture and tenderness; try homemade by mixing whole milk with lemon juice or vinegar.
- Canned Pumpkin Puree – Contributes moisture and rich pumpkin flavor; ensure it’s at room temperature.
- Espresso or Strong Coffee – Infuses flavor and moisture; opt for decaf if desired.
- Whole Milk – Complements the soak mixture; can be swapped with alternatives as needed.
- Sweetened Condensed Milk – Adds sweetness and creaminess to the soaked cake.
For the Frosting
- Cream Cheese – Ensures a rich, creamy texture; use cold cream cheese for easy blending with butter.
- Powdered Sugar – Provides sweetness and stability; sifting prevents clumps for a smooth finish.
- Instant Espresso Powder – Intensifies coffee flavor in your frosting; swap with cocoa powder for a chocolate variation.
Get ready to create a stunning Pumpkin Spice Latte Cake that will leave everyone craving more!
Step‑by‑Step Instructions for Pumpkin Spice Latte Cake
Step 1: Preheat and Prepare Pans
Preheat your oven to 350°F (175°C). While the oven heats, prepare a 9×9 inch light metal baking pan by greasing it with butter or cooking spray and lining the bottom with parchment paper. The parchment will help the cake come out smoothly after baking, ensuring a perfect finish for your Pumpkin Spice Latte Cake.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of pumpkin pie spice, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. This combination creates the flavorful base for your cake. Set the bowl aside and allow the flavors to meld, while you focus on mixing the wet ingredients.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 and 1/2 cups of granulated sugar using a hand or stand mixer. Beat on medium speed for about 2 minutes until the mixture is light, fluffy, and pale in color. This step is crucial as it incorporates air, leading to a beautifully moist Pumpkin Spice Latte Cake.
Step 4: Blend in Eggs and Vanilla
Add 3 large eggs, one at a time to the butter-sugar mixture, mixing well after each addition until fully incorporated and smooth. Next, mix in 1 teaspoon of vanilla extract and continue blending until the batter is creamy. The eggs provide structure and moisture, which are essential for achieving that perfect cake texture.
Step 5: Combine Wet Ingredients
Beat in 1 cup of buttermilk and 1 cup of canned pumpkin puree to the wet mixture until just combined. Ensure that both the buttermilk and pumpkin are at room temperature for the best integration. This moist mixture forms the heart of your Pumpkin Spice Latte Cake and infuses it with delicious pumpkin flavor.
Step 6: Mix in Dry Ingredients
Gradually fold the dry ingredient mixture into the wet ingredients using a spatula or wooden spoon. Mix until just combined; avoid overmixing to keep the cake light and fluffy. Once you see no visible flour, your batter is ready to be poured into the prepared pan.
Step 7: Bake the Cake
Pour the batter into your prepared baking pan and spread it evenly. Bake in the preheated oven for 35 to 38 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown and spring back lightly when touched. Let it cool in the pan for about 10 minutes before transferring it to a wire rack.
Step 8: Prepare the Latte Soak
While the cake cools, whisk together 1 cup of brewed espresso, 1/2 cup of whole milk, 1/2 cup of sweetened condensed milk, 1 teaspoon of pumpkin pie spice, and 1 teaspoon of vanilla extract in a small bowl. This rich mixture will soak into the cake to enhance the flavors and moisture, making every bite reminiscent of a classic Pumpkin Spice Latte.
Step 9: Make the Frosting
In a separate bowl, beat 1/2 cup of softened butter until fluffy. Add 8 ounces of cold cream cheese and mix until fully combined and smooth. Gradually sift in 2 cups of powdered sugar, mixing well to achieve a creamy frosting. Finally, add 1 tablespoon of instant espresso powder and blend until incorporated, ensuring a delightful coffee flavor in your frosting.
Step 10: Soak and Frost the Cake
Once the cake has completely cooled, use a serrated knife to trim the top for a flat surface if necessary. Poke holes all over the top of the cake with a toothpick, then pour the latte soak evenly over it, allowing time for absorption. After soaking, generously frost the top with your espresso cream cheese frosting and sprinkle additional pumpkin pie spice for a beautiful presentation.
Step 11: Slice and Serve
Cut the Pumpkin Spice Latte Cake into 16 equal slices for serving. This delectable dessert is perfect for autumn gatherings, and its inviting aroma will have everyone eagerly anticipating their slice. Enjoy the amazing combination of rich espresso flavor and cozy pumpkin spice in every bite!
Pumpkin Spice Latte Cake Variations
Feel free to make this delightful cake your own with these fun variations and substitutions to suit your taste!
- Gluten-Free: Substitute the all-purpose flour with Bob’s Red Mill 1-to-1 gluten-free baking flour to make this cake accessible for everyone.
- Chocolate Twist: Swap out the instant espresso powder in the frosting for cocoa powder to create a luscious chocolate version that will satisfy any chocoholic.
- Cupcake Conversion: Transform the cake into cupcakes for bite-sized goodness. Reduce the baking time to 17-19 minutes for perfectly fluffy treats!
- Extra Spice: Add an extra teaspoon of pumpkin pie spice to the batter or frosting for those who just can’t get enough of that warm, spiced flavor.
- Nutty Crunch: Fold in 1/2 cup of chopped walnuts or pecans into the batter for a delightful crunch that complements the cake’s soft texture.
- Caramel Drizzle: Top your frosted cake with a drizzle of caramel sauce for an added layer of sweetness and decadence that enhances the fall flavors.
- Dairy-Free: For a dairy-free option, use plant-based milk, vegan butter, and a dairy-free cream cheese alternative. Enjoy the same delightful flavors without the dairy!
- Seasonal Fruit: Layer the cake with fresh or cooked apples, pears, or cranberries for a fruity surprise that adds a refreshing pop to each slice.
Don’t hesitate to explore these variations and discover the endless possibilities your Pumpkin Spice Latte Cake holds! If you’re interested in other sweet treats, check out my guide on making easy cake pops or indulge in a batch of classic chocolate chip cookies. Happy baking!
Storage Tips for Pumpkin Spice Latte Cake
Fridge: Store the Pumpkin Spice Latte Cake in an airtight container and keep it in the refrigerator for up to 3 days. This will maintain its moisture and flavor.
Freezer: For longer storage, wrap the cake tightly in plastic wrap, followed by aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Room Temperature: If serving within a day, you can keep the cake at room temperature, covered loosely with a clean kitchen towel, to avoid drying out.
Reheating: Serve slices at room temperature for the best flavor and texture. You can lightly warm individual pieces in the microwave for about 10-15 seconds if desired.
What to Serve with Pumpkin Spice Latte Cake?
Create a cozy fall gathering with these delicious pairings that elevate each bite of your delightful dessert.
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Warm Apple Cider: The sweet and spiced notes of apple cider perfectly complement the rich flavors of the cake, enhancing that warm autumn vibe.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream provides a delightful contrast to the moist cake—warm and cold play beautifully together.
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Chocolate Ganache: Drizzling chocolate ganache over each slice adds a rich, decadent touch, harmonizing with the espresso flavors in the cake.
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Crunchy Nut Topping: Toasted pecans or walnuts add a satisfying crunch that perfectly contrasts the soft cake and creamy frosting, bringing in another layer of texture.
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Whipped Cream: Light and airy, a dollop of whipped cream can balance the cake’s sweetness and provide a delightful creaminess to each slice.
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Chai Tea: The warm spices of chai tea harmoniously echo the cake’s flavors, making this a comforting drink choice that invites cozy conversation.
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Pumpkin Spice Latte: To fully embrace the theme, serve traditional pumpkin spice lattes for a double dose of your favorite fall flavor—perfectly befitting each magical bite.
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Spiced Pear Salad: Fresh pears tossed with mixed greens and a light vinaigrette can add a refreshing element that contrasts with the cake’s rich sweetness, creating a balanced meal.
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Caramel Sauce: Drizzle warm caramel sauce over the cake or serve it on the side for those who love an extra indulgence; its buttery flavor will be a divine match.
Expert Tips for Pumpkin Spice Latte Cake
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Room Temperature Ingredients: Ensure all wet ingredients, especially eggs and buttermilk, are at room temperature. This helps create a smooth batter and prevents a gummy cake.
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Accurate Measurements: Use a digital kitchen scale to measure flour accurately, avoiding the dense texture that comes from scooping.
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Perfect Baking Pan: Opt for a light-colored metal baking pan for even heating; dark or glass pans can cause uneven baking and over-browning.
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Don’t Overmix: When combining dry and wet ingredients, mix until just incorporated. Overmixing can lead to a tough cake, detracting from the sought-after softness of the Pumpkin Spice Latte Cake.
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Cool Completely: Let the cake cool completely before soaking and frosting. This allows all the flavors to meld beautifully and results in the best texture.
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Rest for Flavor: For improved flavor, allow the frosted cake to rest in the fridge before serving—this deepens the richness and makes it even more delightful!
Make Ahead Options
These Pumpkin Spice Latte Cake preparations are perfect for busy home cooks looking to save time! You can mix the cake batter and refrigerate it for up to 24 hours before baking, ensuring that the flavors meld beautifully and save precious time during your baking day. Additionally, the espresso soak can be prepared in advance and stored in the fridge for up to 3 days; just whisk it again before use to restore its creamy consistency. When you’re ready to serve, simply bake the cake, soak it with the prepared espresso mixture, and frost it as usual. This make-ahead strategy will leave you with a fantastic fall dessert that’s just as delicious as if you had made it all in one day!
Pumpkin Spice Latte Cake Recipe FAQs
What type of flour should I use for the best texture?
For the best texture in your Pumpkin Spice Latte Cake, I recommend using all-purpose flour measured accurately with a digital kitchen scale. Avoid scooping directly from the bag, as this can compact the flour and result in a denser cake. If you prefer a gluten-free option, Bob’s Red Mill 1-to-1 gluten-free baking flour is the most tested alternative that works very well.
How do I store my Pumpkin Spice Latte Cake?
You can store your Pumpkin Spice Latte Cake in an airtight container in the fridge for up to 3 days. This will help retain its moisture and flavors. If you need longer storage, wrap the cake tightly in plastic wrap followed by aluminum foil, and it can last in the freezer for up to 2 months. Be sure to thaw it in the fridge overnight before serving!
Can I freeze the cake? If so, how?
Absolutely! To freeze the Pumpkin Spice Latte Cake, first, ensure it’s fully cooled. Wrap it tightly in plastic wrap and then cover with aluminum foil to prevent freezer burn. Label it with the date so you can remember when it was made. The cake will stay fresh for up to 2 months in the freezer. When you’re ready to enjoy it, thaw it overnight in the refrigerator and bring it to room temperature before serving for the best texture.
What should I do if my cake is too dense or gummy?
If your Pumpkin Spice Latte Cake turns out dense or gummy, it could be due to overmixing. When combining wet and dry ingredients, mix just until you no longer see any flour—overmixing activates the gluten and results in a heavy cake. Additionally, ensure all wet ingredients are at room temperature before mixing, as chilled ingredients can cause the batter to firm up and lead to a gummy texture.
Are there any dietary considerations with this recipe?
Yes, this recipe includes ingredients that some might be allergic to. It contains eggs and dairy products like milk, butter, and cream cheese. I recommend checking for any allergies before serving to guests. Also, if you have a gluten sensitivity, you can easily make a gluten-free version using Bob’s Red Mill 1-to-1 gluten-free baking flour, which I’ve found works perfectly without compromising taste!
Pumpkin Spice Latte Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare a 9x9 inch baking pan with butter or cooking spray and parchment paper.
- In a medium bowl, whisk together the dry ingredients: flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time to the butter-sugar mixture, mixing well after each addition, then mix in vanilla extract.
- Beat in buttermilk and pumpkin puree until just combined.
- Gradually fold the dry mixture into the wet ingredients until combined. Do not overmix.
- Pour the batter into the prepared baking pan and bake for 35 to 38 minutes, or until a toothpick comes out clean.
- While the cake cools, whisk together brewed espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla for the soak.
- In another bowl, beat softened butter until fluffy, then mix in cream cheese, powdered sugar, and instant espresso until smooth for the frosting.
- Once cooled, poke holes in the cake and pour the latte soak over it, then frost the top and sprinkle with pumpkin pie spice.
- Slice the cake into 16 pieces and serve.
