This Pumpkin Spice Latte Cake is a delightful creation that truly embodies the essence of fall. Imagine taking a bite of soft cake infused with warm spices and the rich taste of espresso—it’s like your cozy coffee shop but in dessert form! Whether you’re entertaining friends or just treating yourself, this cake caters to pumpkin spice lovers and coffee aficionados alike. With its scrumptious layers and creamy frosting, it brings together the warmth and joy of autumn in every slice. Let’s bake this seasonal favorite together; I promise it’ll be a hit at your next gathering or simply a delectable treat for a quiet evening at home. Now, let’s get started!
Why This Recipe Works
This Pumpkin Spice Latte Cake masterfully brings together the cozy flavors of fall with a delightful twist of rich espresso. The balance of spices enhances the pumpkin puree, creating a soft and moist cake that is perfect for any cozy gathering. The incorporation of instant espresso powder not only boosts the flavor but also gives it that caffeine kick many of us crave. The cake’s texture is perfectly complemented by the creamy frosting, making each bite a comforting experience.
Why You’ll Love This Pumpkin Spice Latte Cake
Indulge in the warm and inviting flavors of pumpkin spice combined with a luxurious cream cheese frosting. This cake satisfies your sweet tooth and provides an irresistible caffeine boost, making it ideal for lovers of both pumpkin spice and coffee. Plus, it’s incredibly easy to make! You’ll appreciate how simple yet delicious each step is, from mixing the batter to spreading the frosting. You’ll also love how your kitchen will smell like a fall wonderland while it bakes!
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon kosher salt
- ¼ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1 cup canned pumpkin puree
- ¾ cup buttermilk, at room temperature
- 3 teaspoons instant espresso powder
- 2 tablespoons milk
- ¼ cup unsalted butter, at room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 8 oz cream cheese, at room temperature
Perfect Pumpkin Cake Preparation
Greasing and Lining the Pan
First, preheat your oven to 350℉. As it warms up, grease an 8×8-inch pan and line it with parchment paper slings. This step is key to ensure your cake comes out easily after baking.
Mixing Dry Ingredients
In a large mixing bowl, whisk together 1¾ cups of all-purpose flour, 1 teaspoon of baking soda, 1 tablespoon of pumpkin pie spice, and ½ teaspoon of kosher salt. Once you’ve combined these, set this mixture aside for later use.
Creaming Butter and Sugar
Next, grab your stand mixer equipped with a paddle attachment. In it, cream together ¼ cup of unsalted butter with 1 cup of granulated sugar and 1 teaspoon of vanilla extract. Aim for that smooth and fluffy texture, which should take around 3 minutes.
Incorporating Eggs and Pumpkin
With your mixer running on low speed, gently add 2 large eggs one at a time until they blend in seamlessly. Then, mix in 1 cup of canned pumpkin puree and scrape down the sides to ensure even mixing.
Combining Wet and Dry Ingredients
Now, let’s bring it all together. Gradually add in half of the flour mixture. Mix it lightly, then pour in ¾ cup of room temperature buttermilk. Follow this with the rest of the flour mixture, mixing until everything is just combined. Scrape down any flour stuck to the sides using a rubber spatula.
Baking the Cake
Once you have a smooth batter, pour it evenly into your prepared pan. Bake it at 350℉ for 28-32 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs attached. Once baked, allow the cake to cool completely on a wire rack.
Delicious Espresso Frosting
Dissolving Espresso Powder
While the cake cools, let’s create that delicious frosting. In a small bowl, mix 3 teaspoons of instant espresso powder with 2 tablespoons of milk until the powder dissolves.
Creaming the Frosting
In another mixing bowl, cream together ¼ cup of unsalted butter, 2 cups of powdered sugar, 2 teaspoons of vanilla extract, 1 teaspoon of pumpkin pie spice, and the dissolved espresso mixture. Blend this until it’s smooth and creamy.
Adding Cream Cheese
Incorporate 8 oz of room temperature cream cheese into your frosting mix. Blend it all together until you have a perfectly smooth and rich frosting, scraping down the sides to ensure it’s all well combined.
Assembling the Cake
Once your cake has cooled, generously spread the espresso frosting on top. To finish, dust a mixture of ground cinnamon and espresso powder for that extra touch of flavor and presentation.
Serving Suggestions
Slice the Pumpkin Spice Latte Cake and serve it with a dollop of whipped cream or a scoop of vanilla ice cream. This adds an extra level of indulgence that pairs beautifully with the cake’s flavors. Enjoy it alongside your favorite coffee for a complete fall experience!
Tips for Success
- Ensure all your ingredients are at room temperature for a smooth batter. Cold ingredients can lead to lumpy batter.
- Remember, avoid over-mixing! Mixing too much can lead to a dense cake instead of a fluffy one.
Variations
If you want to switch it up a bit, you can substitute half the all-purpose flour with whole wheat flour for added nutrition. Feel free to add some chopped pecans or walnuts into the batter for a lovely crunchy texture.
Storage Tips
Should you have any leftover cake, cover it and keep it in the fridge for up to 5 days. If you want, revive slices in the microwave for a quick warm-up before serving.
FAQs
1. Can I use homemade pumpkin puree instead of canned?
Yes, homemade pumpkin puree can definitely be used! Just make sure it’s well-drained to avoid adding too much moisture.
2. How can I make this cake gluten-free?
Simply substitute all-purpose flour with a 1:1 gluten-free flour blend.
3. Can I freeze this cake?
Certainly! Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months.
4. Is there a way to make it dairy-free?
Absolutely! You can use dairy-free butter along with a non-dairy milk alternative for both the cake and frosting.
5. What should I do if my frosting is too thick?
If the frosting seems too thick, you can add a little more milk, one teaspoon at a time, until it reaches your desired consistency.
This Pumpkin Spice Latte Cake is the perfect blend of flavors that captures the essence of fall. With its moist texture and creamy frosting, it’s a dessert that everyone will adore. It’s ideal for sharing during gatherings, cozy nights in, or simply indulging yourself. Enjoy it with a warm cup of coffee to fully embrace the seasonal spirit!
Print
Pumpkin Spice Latte Cake
This Pumpkin Spice Latte Cake combines the cozy flavors of fall with rich espresso, creating a moist and indulgent treat with creamy frosting, perfect for autumn gatherings.
- Total Time: 52 minutes
- Yield: Serves 12 1x
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon kosher salt
- ¼ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1 cup canned pumpkin puree
- ¾ cup buttermilk, at room temperature
- 3 teaspoons instant espresso powder
- 2 tablespoons milk
- ¼ cup unsalted butter, at room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 8 oz cream cheese, at room temperature
Instructions
- Preheat the oven to 350℉ and prepare an 8×8-inch pan with grease and parchment paper.
- Mix flour, baking soda, pumpkin pie spice, and salt in a bowl and set aside.
- Cream together butter, sugar, and vanilla in a stand mixer until fluffy.
- Add eggs one at a time, followed by pumpkin puree, mixing until combined.
- Gradually add dry ingredients and buttermilk until just mixed.
- Pour batter into the pan and bake for 28-32 minutes; let cool completely.
- Mix espresso powder and milk in a bowl until dissolved.
- Cream together butter, powdered sugar, vanilla, pumpkin pie spice, and the dissolved espresso.
- Blend in cream cheese until smooth.
- Spread frosting over the cooled cake and dust with cinnamon and espresso before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use room temperature ingredients for a smooth batter.
Avoid over-mixing to ensure a light and fluffy cake.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 30
- Sodium: 220
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 4
- Cholesterol: 50
