Pumpkin Spice Latte Cake

If you’re a pumpkin spice fan and adore the cozy vibes of a latte, then you are absolutely going to fall head over heels for this Pumpkin Spice Latte Cake. Imagine a moist, tender pumpkin cake soaked in a luscious espresso and pumpkin-spiced milk mixture, then topped with a dreamy espresso cream cheese frosting that perfectly balances sweetness and spice. It’s like your favorite autumn coffeehouse treat transformed into a show-stopping cake that’s just waiting to be sliced and shared with friends and family. This Pumpkin Spice Latte Cake is a must-bake for anyone who wants to celebrate all things fall in the most delicious way possible.

Ingredients You’ll Need

Getting ready to create this Pumpkin Spice Latte Cake is easier than you think because the ingredients are straightforward and thoughtfully selected to blend rich pumpkin flavor with warming spices and creamy coffee notes. Each one plays a crucial role in building the perfect texture, moistness, and that irresistible autumn character.

• All purpose flour (2 1/4 cups, 281 g): Provides the structure for a tender, moist cake with a perfect crumb.
• Pumpkin pie spice (1 tbsp): This signature spice mix brings cinnamon, nutmeg, and clove flavors that scream fall deliciousness.
• Baking powder (1 1/2 tsp): Ensures the cake rises beautifully and stays light.
• Baking soda (1/4 tsp): Works with the acidic ingredients to give a tender texture.
• Salt (1/2 tsp): Enhances the sweetness and balances the spices.
• Unsalted butter (10 tbsp, 140 g): Adds richness and moisture to the cake.
• Granulated white sugar (1 1/2 cups, 300 g): Sweetens the cake while helping create a tender crumb.
• Eggs (2, room temperature): Provide structure and help bind the ingredients.
• Vanilla extract (1 tsp): Elevates all the flavors with its warm, sweet notes.
• Buttermilk (1/2 cup, 120 ml): Adds moisture and a slight tang that balances the sweetness.
• Canned pumpkin puree (1 cup, 244 g): The star of the show for that unmistakable pumpkin taste and moist texture.
• Espresso or strong coffee (1/4 cup, 60 ml): Infuses the latte soak with a rich coffee flavor that pairs perfectly with pumpkin.
• Whole milk (1/3 cup, 80 ml): Softens the espresso’s intensity, making the soak silky.
• Sweetened condensed milk (1/2 cup, 150 g): Adds luscious sweetness and creaminess to the soak.
• Instant espresso powder (2 tsp): Used in the frosting to boost that deep coffee essence.
• Cream cheese (8 oz, 226 g, cold): Creates a smooth, tangy frosting that pairs perfectly with the spices.
• Powdered sugar (2 cups, 260 g): Sweetens and thickens the frosting for a luxuriously fluffy texture.

How to Make Pumpkin Spice Latte Cake

Step 1: Prepare the Pumpkin Cake Batter

Start by preheating your oven to 350°F and greasing a 9×9 inch baking pan, lining it with parchment paper to make removing the cake later a breeze. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. These dry ingredients deliver that quintessential warm spice punch and make sure your cake rises just right. Next, cream the butter and sugar in a large bowl until everything is light and fluffy—that’s the secret to a wonderfully tender crumb. Beat in the eggs one at a time and add the vanilla for a fragrant base. Now, gently mix in the buttermilk and pumpkin puree; it might look a bit curdled at this point, but don’t sweat it—it all comes together with the addition of your dry ingredients. Finally, fold in the dry ingredients on low speed until just combined to maintain the fluffy texture everyone loves.

Step 2: Bake and Cool Your Cake

Pour your luscious batter into the prepared pan, smoothing the top with a spatula, then slide it into the oven. Bake for 35 to 38 minutes, or until a toothpick inserted in the center comes out clean. The aroma of pumpkin and coffee spices filling your kitchen is a delightful preview of what’s to come. Let the cake cool in the pan on a wire rack for about 30 minutes. Then, gently pull it out using the parchment paper and allow it to cool completely—this is important before adding your special latte soak and frosting.

Step 3: Make the Latte Soak

While the cake cools, prepare the magic espresso latte soak that takes this cake to the next level. Simply whisk together the espresso or strong coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract until smooth. This soak imbues your cake with an irresistible moistness and rich latte flavor that will have everyone coming back for seconds.

Step 4: Whip Up the Espresso Cream Cheese Frosting

Softened butter gets whipped until pale and fluffy—this takes about 5 to 10 minutes with an electric mixer and is a crucial step for light frosting. Add the cold cream cheese and beat until combined and fluffy. Gradually sift in the powdered sugar, blending on low so your kitchen doesn’t get dusted in sugar clouds. Dissolve the instant espresso powder into the vanilla extract, then add that and the pumpkin pie spice to the frosting. Finally, increase the mixer speed and whip everything until the frosting is light, fluffy, and perfectly spiced.

Step 5: Assemble the Pumpkin Spice Latte Cake

Once the cake is fully cooled, slice off a thin layer from the top to help your latte soak absorb evenly. Place the cake on a serving plate and poke numerous holes in the top using a wooden skewer or the handle of a spoon—these little holes allow the soak to seep deep into the cake’s layers. Pour the latte mixture over the cake slowly, giving it time to absorb fully for maximum moistness. Finally, spread a thick layer of the espresso cream cheese frosting over the top with an offset spatula. For a finishing touch, sprinkle some extra pumpkin pie spice over the frosting and slice into 16 generous pieces. Now it’s ready to enjoy!

How to Serve Pumpkin Spice Latte Cake

Garnishes

Enhance the cozy feeling of your Pumpkin Spice Latte Cake by adding a few simple garnishes. A light dusting of cinnamon or pumpkin pie spice on top of the frosting adds visual warmth and a little extra spice. For a touch of crunch, sprinkle chopped toasted pecans or walnuts around the edges. If you want to get fancy, top each slice with a dollop of lightly whipped cream or a few chocolate-covered espresso beans to echo the coffee notes in the cake.

Side Dishes

This cake pairs beautifully with warm beverages like a classic hot chai tea or a steaming mug of your favorite coffee. For something creamy, a side of vanilla bean ice cream or a scoop of spiced whipped cream complements the rich spices and frosting perfectly. On a more indulgent note, serve with a small bowl of caramel sauce for drizzling, bringing an extra layer of decadence.

Creative Ways to Present

Want to wow your guests or loved ones? Present your Pumpkin Spice Latte Cake on a rustic wooden cake stand for charming autumn vibes. You can also cut the cake into squares and serve on decorative plates alongside mini pumpkins or fall leaves for a festive touch. Another idea is to transform the cake into cupcakes using the same batter and frosting—perfect for parties or gifting. Drizzle a little espresso glaze over the frosting for an elegant finish.

Make Ahead and Storage

Storing Leftovers

Your Pumpkin Spice Latte Cake tastes just as wonderful the next day, especially as the flavors continue to meld. Store any leftover cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to two days, or refrigerate for up to five days. Keeping it chilled helps maintain that creamy espresso frosting’s texture while keeping the cake moist and flavorful.

Freezing

If you want to enjoy this Pumpkin Spice Latte Cake later, it freezes incredibly well. Wrap the cooled and frosted cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep happily in the freezer for up to 3 months. When you’re ready to enjoy, thaw the cake overnight in the refrigerator and bring to room temperature before serving for the best taste and texture.

Reheating

Reheating slices of this cake is best done gently to preserve moisture. Warm individual slices in the microwave for 15 to 20 seconds just to take the chill off without melting the frosting completely. If you prefer, let it sit at room temperature for about 30 minutes before serving to soften the frosting and enhance those spicy coffee notes.

FAQs

Can I use regular coffee instead of espresso for the latte soak?

Absolutely! Strong brewed coffee works fine if you don’t have espresso. Just make sure it’s robust so the coffee flavor shines through and complements the pumpkin and spices beautifully.

Is it okay to use fresh pumpkin puree instead of canned?

Yes! Fresh pumpkin puree will work well in this recipe—just be sure it’s cooked and drained well to avoid excess moisture that could affect the cake’s texture.

Can I make the cake gluten-free?

You can experiment with gluten-free flour blends, but results may vary. Choose a blend designed for baking and consider adding a bit of xanthan gum for structure. Expect slight differences in texture, but the flavors will still be delightful.

How long does the cake stay moist after baking?

This Pumpkin Spice Latte Cake stays moist for several days thanks to the latte soak. Stored properly in the fridge, it will be wonderfully moist for up to five days, making it a great make-ahead dessert for gatherings.

Can I make the espresso cream cheese frosting dairy-free?

Yes, you can substitute dairy-free cream cheese and butter alternatives, but the texture and flavor will differ slightly. Use vegan powdered sugar as well to keep it fully dairy-free and delicious in its own right.

Final Thoughts

I truly can’t recommend the Pumpkin Spice Latte Cake enough for anyone looking to bring a little autumn magic into their kitchen. This cake combines the best of pumpkin spice sweetness and bold coffee flavors in a way that’s both comforting and thrilling. Whether it’s a cozy weekend treat or the star dessert at your next celebration, this recipe is a total winner. So grab your mixing bowl and espresso, and get ready to bake the ultimate cake that tastes like fall in every bite!

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