If you’re dreaming of fall in every bite, the Pumpkin Spice Latte Cake Recipe is here to bring those cozy autumn vibes straight to your kitchen. This cake masterfully combines the rich flavors of pumpkin and warming spices with a delightful espresso kick, all wrapped in a moist, tender crumb and topped with a luscious cream cheese frosting infused with espresso and pumpkin pie spice. Whether you’re celebrating a special occasion or just craving a seasonal treat, this cake is a surefire way to impress and satisfy with every slice.
Ingredients You’ll Need
Gathering these ingredients is the first step to creating the perfect balance of flavors and textures in your Pumpkin Spice Latte Cake Recipe. Each one plays a crucial role, from the fluffy crumb to the spicy warmth and creamy frosting, making this cake truly unforgettable.
- 2 1/4 cups (281 g) all-purpose flour: The foundation of your cake offering structure and tenderness.
- 1 tbsp pumpkin pie spice: A fragrant blend of cinnamon, nutmeg, and cloves that defines the autumnal flavor.
- 1 1/2 tsp baking powder: Ensures your cake rises perfectly fluffy.
- 1/4 tsp baking soda: Adds a slight lift and helps balance acidity.
- 1/2 tsp salt: Enhances all the sweet and spicy notes.
- 10 tbsp (140 g) unsalted butter, softened: Adds richness and moisture.
- 1 1/2 cups (300 g) granulated sugar: Sweetness with a light texture.
- 2 eggs, at room temperature: Bind the batter with structure and tenderness.
- 1 tsp vanilla extract: Lifts flavors gently.
- 1/2 cup (120 ml) buttermilk, at room temperature: Adds tang and moisture for a tender crumb.
- 1 cup (244 g) canned pumpkin puree, at room temperature: The star ingredient providing moisture and that signature pumpkin flavor.
- 1/4 cup (60 ml) espresso or strong coffee: Deepens the flavor with bold espresso notes.
- 1/3 cup (80 ml) whole milk: Adds creaminess to the soak.
- 1/2 cup (150 g) sweetened condensed milk: Provides sweetness and a luscious texture to the soak.
- 1 tsp vanilla extract (for soak): Enhances the latte soak’s aroma and complexity.
- 1 cup (224 g) unsalted butter, softened (for frosting): Creates the base for the fluffy cream cheese frosting.
- 8 oz (226 g) cream cheese, cold: Adds tangy richness and silky texture to the frosting.
- 2 cups (260 g) powdered sugar: Sweetens and thickens the frosting perfectly.
- 1 1/2 tsp vanilla extract (for frosting): Rounds out the frosting flavors.
- 2 tsp instant espresso powder: Enhances espresso flavor without adding liquid.
- 1 1/2 tsp pumpkin pie spice (for frosting): Brings the distinct pumpkin spice warmth into the frosting.
How to Make Pumpkin Spice Latte Cake Recipe
Step 1: Prepare and Mix the Dry Ingredients
Start by preheating your oven to 350°F (175°C). Grease your 9×9 inch light metal baking pan and line it with parchment paper for an easy release after baking. In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. This mixture will give your cake its necessary lift and spice balance.
Step 2: Cream Butter and Sugar
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together for about 2 minutes. You’ll want a light and fluffy texture here, which creates the perfect base for your cake’s tenderness.
Step 3: Add Eggs and Vanilla
Next, add the eggs one at a time alongside the vanilla extract, mixing on medium speed until smooth and pale. This step builds structure and ensures your cake batter is well combined and ready for moisture.
Step 4: Combine Wet Ingredients
Mix in the buttermilk and pumpkin puree on medium-low speed. The batter might look slightly curdled here, but don’t worry—that moisture is key to a soft crumb and deep pumpkin flavor.
Step 5: Incorporate Dry Ingredients
Gradually add the dry ingredients to the wet mixture, folding in gently on low speed until just combined. Overmixing at this stage can lead to a dense cake, so keep it light.
Step 6: Bake the Cake
Pour your batter evenly into the prepared baking pan and bake for 35 to 38 minutes. Check doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs. Let the cake cool in the pan for 30 minutes before transferring to a wire rack to cool completely.
Step 7: Prepare the Latte Soak
In a liquid measuring cup, blend together the espresso or strong coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract. Set this soak aside; it will bring the Pumpkin Spice Latte Cake Recipe to life by infusing each bite with rich, coffee-spiced sweetness.
Step 8: Whip the Frosting
Whip the softened butter on high speed until pale and fluffy (around 5 to 10 minutes). Then add cold cream cheese and mix on medium until just combined. Gradually sift in the powdered sugar in batches and continue mixing until the mixture is smooth and airy.
Step 9: Flavor the Frosting
Dissolve instant espresso powder into vanilla extract and fold this into the frosting along with pumpkin pie spice. This step brings the signature pumpkin spice latte flavor into the luscious cream cheese frosting, tying the whole recipe together.
Step 10: Assemble the Cake
Trim a thin layer from the top of the cooled cake to improve soak absorption. Use a wooden skewer to poke holes all over the surface, then slowly pour the latte soak evenly over the cake, allowing the liquid to sink in gradually. Finally, frost the cake generously with your espresso cream cheese frosting using an offset spatula for an even, decadent layer.
Step 11: Finish and Serve
Sprinkle a pinch of extra pumpkin pie spice on top for a pretty finish that announces the flavors inside. Slice into 16 pieces and prepare to delight your guests with the rich and comforting taste that only this Pumpkin Spice Latte Cake Recipe can deliver.
How to Serve Pumpkin Spice Latte Cake Recipe
Garnishes
To elevate the visual and flavor profile, sprinkle a dusting of cinnamon or pumpkin pie spice on top. For extra flair, add a few candied pecans or edible gold leaf for a stunning presentation that matches the warm vibes of the cake.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a cozy beverage, serve alongside a hot cup of coffee or chai tea to amplify the welcoming fall flavors.
Creative Ways to Present
For parties, serve this cake in a trifle bowl layered with alternating spoonfuls of leftover frosting and some toasted pecans for texture. Alternatively, turn it into cupcakes for individual treats or stack mini layers to create fun, personalized mini cakes perfect for greeting guests.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Pumpkin Spice Latte Cake Recipe covered tightly with plastic wrap or in an airtight container in the refrigerator. This will preserve its moisture and rich flavors for up to 4 days, making it perfect for savoring throughout the week.
Freezing
The cake can be frozen either frosted or unfrosted. For best results, wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Frozen cakes maintain their quality for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator before serving.
Reheating
Bring slices of the cake to room temperature before serving or warm gently in the microwave for 10 to 15 seconds. This makes the frosting softer and the cake taste freshly baked, perfect for cozy afternoons or unexpected guests.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can be used if cooked and pureed until smooth, but canned pumpkin puree is recommended for consistency in moisture and flavor, ensuring your Pumpkin Spice Latte Cake Recipe turns out perfectly every time.
What if I don’t have espresso or coffee on hand?
If you don’t have espresso or strong coffee, you can use instant espresso powder dissolved in hot water or even brewed decaffeinated coffee to maintain the flavor without the caffeine kick.
Is this cake gluten-free?
This recipe uses all-purpose flour, which contains gluten. For a gluten-free version, you’d need to use a gluten-free flour blend and possibly adjust the leavening agents slightly.
How long does it take to make this Pumpkin Spice Latte Cake Recipe from start to finish?
The entire process, including baking, cooling, soaking, and frosting, takes about 2 hours and 8 minutes—well worth the wait for a cake this rich in flavor!
Can I make this cake into cupcakes?
Absolutely! The batter works wonderfully in cupcake tins, with baking time adjusted to about 18–22 minutes. Just be sure to adjust the soaking step accordingly or lightly brush the tops with the latte soak for a similar flavor impact.
Final Thoughts
Once you’ve experienced the magic of this Pumpkin Spice Latte Cake Recipe, you’ll understand why it’s become a favorite fall treat in so many homes. It’s a perfect blend of comforting spices, moist pumpkin cake, and rich espresso cream cheese frosting that feels like a warm hug in every bite. I can’t wait for you to try it and share it with your loved ones—this recipe truly brings the season’s best to your table.
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Pumpkin Spice Latte Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 38 minutes
- Total Time: 2 hours 8 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Spice Latte Cake is a moist and flavorful dessert that combines the warm spices of pumpkin pie with the rich taste of espresso. Baked to perfection and soaked with a creamy latte mixture, it is finished with a luscious espresso cream cheese frosting, making it a perfect treat for fall or any coffee lover’s celebration.
Ingredients
Cake Batter
- 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 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
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
Espresso Cream Cheese 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
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper for easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large bowl, cream the unsalted butter and granulated sugar together for 2 minutes using an electric mixer until light and fluffy.
- Add eggs and vanilla: Add the eggs and vanilla extract to the butter mixture and mix on medium speed until smooth and pale, about 1 minute.
- Incorporate wet ingredients: Mix in the buttermilk and pumpkin puree on medium-low speed until just combined. The mixture may look curdled, which is normal.
- Add dry ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until combined and smooth.
- Bake the cake: Pour the batter into the prepared pan and bake for 35–38 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 30 minutes, then transfer it to a wire rack to cool completely.
- Prepare the latte soak: In a liquid measuring cup, combine espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract. Stir well and set aside.
- Make frosting base: In a large bowl, whip the butter on high speed until pale and fluffy, about 5–10 minutes.
- Add cream cheese: Add the cold cream cheese to the whipped butter and mix on medium speed until smooth and combined.
- Incorporate powdered sugar: Sift the powdered sugar into the mixture in batches, mixing on low speed after each addition until incorporated, then whip on high speed for 1 minute until fluffy.
- Add espresso and spices: Dissolve the instant espresso powder in the vanilla extract, then mix into the frosting along with pumpkin pie spice until smooth and fluffy.
- Prepare cake for soaking: Cut a thin layer off the top of the cooled cake to improve soak absorption.
- Texture the cake: Poke holes all over the surface of the cake using a wooden stick or spoon handle to allow the soak to penetrate.
- Soak the cake: Slowly pour the latte soak evenly over the cake, letting it absorb gradually for deep flavor.
- Frost the cake: Generously spread the espresso cream cheese frosting over the soaked cake using an offset spatula for an even layer.
- Finish and decorate: Sprinkle the top with additional pumpkin pie spice for a decorative and flavorful touch.
- Serve: Slice the cake into 16 pieces and serve.
Notes
- Make sure all refrigerated ingredients like eggs, butter, and pumpkin puree are at room temperature for best results.
- Use freshly brewed espresso or very strong coffee for the latte soak to ensure a bold coffee flavor.
- Allow the cake to fully cool before soaking and frosting to prevent melting and a soggy texture.
- The frosting is best made with cold cream cheese to achieve a smooth, creamy consistency.
- Store leftovers covered in the refrigerator and consume within 3-4 days for optimal freshness.
