Pumpkin Spice Latte Cake

Why Make Pumpkin Spice Latte Cake

Ever had a Pumpkin Spice Latte and thought, “This needs to be a cake”? Well, good news, friend! Your dreams just came true. This cake is like a cozy hug on a chilly day, packed with all those warm spices we love, plus the bold kick of espresso.

Not only is this cake delicious, but it’s also perfect for fall gatherings, birthday parties, or an indulgent afternoon treat. Seriously, who wouldn’t adore a slice of this while binge-watching your favorite show? 😍

How to Make Pumpkin Spice Latte Cake

Ready to dive into some baking? Here’s the breakdown of how to whip up this deliciousness. Follow these simple steps:

1. Make the Pumpkin Cake: Start by mixing your dry ingredients and then cream the butter and sugar. Add in eggs, pumpkin puree, and all those wonderful spices.
2. Prepare the Latte Soak: Combine espresso with some milk for that extra coffee flavor – we know what you need!
3. Create the Espresso Cream Cheese Frosting: Whip up some butter and cream cheese with powdered sugar and espresso for the ultimate creamy topping.
4. Assemble the Cake: Stack those lovely pumpkin layers, drizzle with that latte soak, and generously frost with your cream cheese goodness. Voilà! You’ve created a masterpiece. 🎉

Ingredients

Here’s what you’ll need to gather before starting your baking adventure:

• 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

• 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

Directions

For the Pumpkin Cake:

1. Preheat your oven to 350°F (175°C) and grease your cake pans.
2. In a bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
3. In another bowl, cream the softened butter and granulated sugar until fluffy. Add the eggs, pumpkin puree, and vanilla, mixing well.
4. Gradually add your dry ingredients and buttermilk, mixing until just combined.
5. Divide the batter into prepared pans and bake for about 25-30 minutes. Let them cool fully.

For the Latte Soak:

1. Combine espresso, whole milk, and sweetened condensed milk in a bowl. Stir in pumpkin spice and vanilla.

For the Espresso Cream Cheese Frosting:

1. Beat together softened butter and cold cream cheese until smooth. Gradually add powdered sugar, followed by espresso powder and pumpkin spice. Beat until fluffy.

Assembling the Cake:

1. Once your cakes are cool, place one layer on a serving plate.
2. Drizzle with the latte soak, top with frosting, then repeat with another layer. Finish with more frosting on top.

How to Serve Pumpkin Spice Latte Cake

Slice it up and serve it on pretty plates. Pair it with a latte, of course! You can even sprinkle a bit of extra pumpkin pie spice on top for flair. Trust me, your friends will be asking for seconds… or thirds. 🙃

How to Store Pumpkin Spice Latte Cake

Keep this gooey goodness covered at room temperature for about 3 days. If you’re feeling extra cautious (or just want to make it last), pop it in the fridge for about a week. You can also freeze it for up to a month, just wrap those layers well!

Tips to Make Pumpkin Spice Latte Cake

• Room Temperature Ingredients: Make sure your eggs, butter, and buttermilk are at room temp — this helps the cake rise properly.
• Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated to keep your cake tender.
• Frosting Cooling Hack: If your cake is warm, pop your frosting in the fridge for a quick chill before applying it.

Variation

Want to shake things up a bit? Try adding chocolate chips to the cake batter or switching the cream cheese frosting to a classic vanilla buttercream for a different spin. 🍫

FAQs

1. Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to puree and cook it down to eliminate excess moisture.

2. Can I make this cake ahead of time?
Yes! You can prep the cake layers a day in advance and assemble them when you’re ready to serve.

3. What if I don’t have espresso?
No problem! Substitute with strong brewed coffee or even a bit of instant coffee granules mixed with hot water.

So there you have it, folks! The ultimate recipe for Pumpkin Spice Latte Cake that’ll make your taste buds dance. Get baking, and enjoy every delightful bite! 🍰

Pumpkin Spice Latte Cake

A delightful cake infused with the warm flavors of pumpkin spice and coffee, perfect for fall gatherings and indulgent treats.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Coffee Cake, Dessert

Cuisine: American, Seasonal

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Cake

• 2 1/4 cups 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 unsalted butter, softened
• 1 1/2 cups granulated white sugar
• 2 units eggs, at room temperature
• 1 tsp vanilla extract
• 1/2 cup buttermilk, at room temperature
• 1 cup canned pumpkin puree, at room temperature

For the Latte Soak

• 1/4 cup espresso or strong coffee
• 1/3 cup whole milk
• 1/2 cup sweetened condensed milk
• 1/4 tsp pumpkin pie spice
• 1 tsp vanilla extract

For the Espresso Cream Cheese Frosting

• 1 cup unsalted butter, softened
• 8 oz cream cheese, cold
• 2 cups powdered sugar
• 1 1/2 tsp vanilla extract
• 2 tsp instant espresso powder
• 1 1/2 tsp pumpkin pie spice

Method

 

For the Pumpkin Cake

1. Preheat your oven to 350°F (175°C) and grease your cake pans.
2. In a bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
3. In another bowl, cream the softened butter and granulated sugar until fluffy. Add the eggs, pumpkin puree, and vanilla, mixing well.
4. Gradually add your dry ingredients and buttermilk, mixing until just combined.
5. Divide the batter into prepared pans and bake for about 25-30 minutes. Let them cool fully.

For the Latte Soak

1. Combine espresso, whole milk, and sweetened condensed milk in a bowl. Stir in pumpkin spice and vanilla.

For the Espresso Cream Cheese Frosting

1. Beat together softened butter and cold cream cheese until smooth. Gradually add powdered sugar, followed by espresso powder and pumpkin spice. Beat until fluffy.

Assembling the Cake

1. Once your cakes are cool, place one layer on a serving plate.
2. Drizzle with the latte soak, top with frosting, then repeat with another layer. Finish with more frosting on top.

Notes

Keep this gooey goodness covered at room temperature for about 3 days. If you're feeling extra cautious or just want to make it last, pop it in the fridge for about a week. You can also freeze it for up to a month, just wrap those layers well.