Pumpkin Spice Latte Cake

This Pumpkin Spice Latte Cake is the ultimate dessert for autumn lovers. Imagine a soft, moist pumpkin cake that is infused with a sweet and spiced espresso soak, topped with creamy espresso cream cheese frosting. It’s perfect for cozy fall gatherings or holiday celebrations, bringing warmth and flavor to your table. The unique texture, reminiscent of a tres leches cake but less wet, makes this treat irresistible.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!

PIN IT NOW!

Pin for later!

Why You’ll Love This Recipe

• Delicious Flavor: The combination of pumpkin, coffee, and warm spices creates a rich and delightful taste.
• Perfect for Any Occasion: Whether it’s a birthday party or Thanksgiving dinner, this cake fits right in.
• Easy to Make: With straightforward steps and common ingredients, you’ll be baking like a pro in no time!
• Moist Texture: The espresso soak ensures each bite is packed with moisture and flavor.
• Stunning Presentation: The creamy frosting and beautiful layers make it visually appealing.

Tools and Preparation

To create the perfect Pumpkin Spice Latte Cake, you’ll need some essential tools to help you along the way.

Essential Tools and Equipment

• Mixing bowls
• Measuring cups and spoons
• Electric mixer
• Baking pan (9×13 inch)
• Cooling rack
• Spatula

Importance of Each Tool

• Electric mixer: Saves time and effort for achieving fluffy butter and cream cheese mixtures.
• Baking pan (9×13 inch): Ideal size for even baking of your Pumpkin Spice Latte Cake.
• Cooling rack: Ensures the cake cools evenly without becoming soggy.

Ingredients

Dry Ingredients

• 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

Wet Ingredients for Cake

• 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

Espresso 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

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

How to Make Pumpkin Spice Latte Cake

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan using butter or non-stick spray to ensure easy removal after baking.

Step 2: Combine Dry Ingredients

In a mixing bowl, whisk together:
All purpose flour
Pumpkin pie spice
Baking powder
Baking soda
Salt

Set aside.

Step 3: Cream Butter and Sugar

In another large bowl, beat the softened butter with granulated sugar using an electric mixer until light and fluffy. This usually takes about 3–5 minutes.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 5: Mix in Pumpkin and Buttermilk

Blend in the canned pumpkin puree followed by the buttermilk until fully combined.

Step 6: Combine Wet and Dry Mixtures

Gradually add the dry ingredients into the wet mixture. Mix until just combined; do not overmix.

Step 7: Bake the Cake

Pour the batter into your prepared baking pan. Bake for approximately 38 minutes or until a toothpick inserted comes out clean. Allow cooling in the pan for about 15 minutes before transferring to a cooling rack.

Step 8: Prepare Espresso Soak

While the cake bakes, mix together espresso or strong coffee with whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a bowl.

Step 9: Soak the Cake

Once cooled slightly, poke holes into the top of the cake using a skewer. Drizzle the espresso soak evenly over the top allowing it to absorb into the cake.

Step 10: Make Cream Cheese Frosting

In another bowl, beat together softened butter and cream cheese until smooth. Gradually add powdered sugar while continuing to mix. Finally, stir in vanilla extract, instant espresso powder, and pumpkin pie spice until combined.

Step 11: Frost Your Cake

Spread your creamy frosting generously over the cooled cake. Serve slices as desired! Enjoy this delicious Pumpkin Spice Latte Cake!

How to Serve Pumpkin Spice Latte Cake

Serving Pumpkin Spice Latte Cake can elevate your autumn gatherings. Here are some delightful ways to enjoy this moist and flavorful cake.

With a Cup of Coffee

• Pairing with freshly brewed coffee enhances the cake’s rich flavors and complements the espresso notes perfectly.

A Scoop of Vanilla Ice Cream

• Adding a scoop of creamy vanilla ice cream provides a delicious contrast to the warm spices in the cake.

Drizzled with Caramel Sauce

• A drizzle of caramel sauce adds an extra layer of sweetness that beautifully balances the pumpkin spice flavors.

Topped with Whipped Cream

• Light, airy whipped cream on top creates a delightful texture and makes each bite even more indulgent.

Served at Fall Gatherings

• Presenting slices at fall parties or Thanksgiving will surely impress your guests and add to the festive atmosphere.

Pin for later!

How to Perfect Pumpkin Spice Latte Cake

To ensure your Pumpkin Spice Latte Cake turns out perfectly every time, consider these helpful tips.

• Use room temperature ingredients: Bring eggs, butter, and buttermilk to room temperature for better mixing and a fluffier cake.

• Don’t overmix the batter: Mix just until combined to avoid a dense cake. Overmixing can lead to gluten development, resulting in toughness.

• Test for doneness: Insert a toothpick in the center; it should come out clean or with a few moist crumbs when the cake is done baking.

• Cool completely before frosting: Allow the cake to cool entirely before adding the espresso cream cheese frosting to prevent it from melting.

Best Side Dishes for Pumpkin Spice Latte Cake

Pairing side dishes with your Pumpkin Spice Latte Cake can enhance your dessert experience. Here are some great options:

1. Spiced Apple Cider
   This warm drink complements the spices in the cake and offers a comforting flavor profile perfect for fall.

2. Roasted Nuts
   A mix of roasted almonds or pecans adds a crunchy texture that contrasts nicely with the soft cake.

3. Cheese Platter
   An assortment of cheeses, especially creamy brie or tangy goat cheese, provides a savory balance to the sweet cake.

4. Pumpkin Soup
   A smooth, spiced pumpkin soup can create a themed meal that harmonizes beautifully with your dessert choice.

5. Maple Glazed Carrots
   Sweet and tender carrots glazed with maple syrup offer an earthy flavor that pairs well with pumpkin desserts.

6. Cranberry Sauce
   Tart cranberry sauce adds brightness and acidity, making each bite of cake even more delightful.

7. Chocolate Truffles
   Rich chocolate truffles provide an indulgent touch that complements the coffee notes in your pumpkin spice latte cake.

Common Mistakes to Avoid

To ensure your Pumpkin Spice Latte Cake turns out perfectly, avoid these common mistakes.

• Using cold ingredients: Always use room temperature eggs and buttermilk for a smoother batter and better rise.
• Overmixing the batter: Mix until just combined to keep the cake light and fluffy. Overmixing can lead to a dense texture.
• Skipping the espresso soak: The soak adds moisture and rich flavor. Don’t skip this step for the ultimate taste experience.
• Not measuring flour correctly: Spoon and level your flour to avoid using too much, which can dry out your cake.
• Ignoring baking time: Keep an eye on your cake while it bakes. Check for doneness with a toothpick; it should come out clean.

Pin for later!

Storage & Reheating Instructions

Refrigerator Storage

• Store covered in an airtight container for up to 5 days.
• You can also place it in a cake dome to keep it fresh.

Freezing Pumpkin Spice Latte Cake

• Wrap slices in plastic wrap, then foil for protection against freezer burn.
• Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Reheating Pumpkin Spice Latte Cake

• Oven: Preheat to 350°F (175°C). Wrap in foil and heat for about 10 minutes until warm.
• Microwave: Use a microwave-safe plate, heat slices for 15-20 seconds at a time until warm.
• Stovetop: Place in a skillet over low heat, cover, and warm gently, checking frequently.

Frequently Asked Questions

Here are some common questions about making the Pumpkin Spice Latte Cake.

Can I use pumpkin pie filling instead of pumpkin puree?

You can use pumpkin pie filling, but it contains spices and sugar that may alter the flavor and sweetness of your cake.

How do I make my Pumpkin Spice Latte Cake more flavorful?

Adding extra spices or using high-quality espresso will enhance the flavor profile of your Pumpkin Spice Latte Cake.

Can I substitute another type of milk?

Yes! Almond milk or oat milk can be used as substitutions for whole milk without affecting the recipe significantly.

What should I do if my cake is too dry?

If your cake turns out dry, ensure you properly measure your flour. Adding extra frosting or a simple syrup soak can also help restore moisture.

How long does this cake last at room temperature?

The Pumpkin Spice Latte Cake can last at room temperature for about 2 days if stored properly in an airtight container.

Final Thoughts

This Pumpkin Spice Latte Cake is a delightful blend of flavors perfect for autumn gatherings or cozy evenings at home. Its moist texture and rich espresso frosting make it irresistible. Feel free to customize with nuts or chocolate chips for added flair!

Print

Pumpkin Spice Latte Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Tia
• Total Time: 58 minutes
• Yield: Serves approximately 12 1x

Print Recipe

Pin Recipe

Description

Indulge in the warmth of autumn with our Pumpkin Spice Latte Cake, a delightful dessert that combines soft pumpkin cake with a rich espresso soak and creamy espresso cream cheese frosting. This moist and flavorful cake is perfect for cozy gatherings or festive celebrations, promising to be a hit at any occasion. The unique texture is reminiscent of a tres leches cake, but with just the right amount of moisture to create an irresistible treat. Elevate your fall dessert game with this easy-to-make recipe that not only tastes amazing but also looks stunning on any dessert table.

---

Ingredients

Scale 1x2x3x

• 2 1/4 cups all-purpose flour
• 10 tbsp unsalted butter
• 1 1/2 cups granulated sugar
• 2 eggs
• 1/2 cup buttermilk
• 1 cup canned pumpkin puree
• 1/4 cup espresso or strong coffee
• 1 tbsp pumpkin pie spice
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/3 cup whole milk
• 1/2 cup sweetened condensed milk
• 2 tsp instant espresso powder
• 8 oz cream cheese for frosting
• 2 cups powdered sugar
• 1 1/2 tsp vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a bowl, combine dry ingredients: flour, pumpkin pie spice, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until fluffy; add eggs one at a time, then stir in vanilla.
4. Mix in pumpkin puree and buttermilk until well combined.
5. Gradually incorporate dry ingredients into wet mixture without overmixing.
6. Pour batter into the prepared pan and bake for about 38 minutes or until a toothpick comes out clean.
7. While cooling, prepare the espresso soak by mixing coffee, milk, condensed milk, pumpkin spice, and vanilla.
8. Poke holes in the cooled cake and drizzle the soak over it.
9. For frosting, beat together butter and cream cheese; gradually add powdered sugar and flavorings.
10. Frost the cooled cake generously before serving.

• Prep Time: 20 minutes
• Cook Time: 38 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Autumn

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 360
• Sugar: 30g
• Sodium: 220mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 55mg