Name: Pumpkin Spice Latte Cake
Prep time: 30 min
Cook time: 38 min
Total time: 98 min
Ingredients: 2 cups All-Purpose Flour (Provides structure to the cake); 1 tbsp Pumpkin Pie Spice (Adds warmth and flavor); 1 tbsp Baking Powder (Helps the cake rise); 1 tsp Baking Soda (Helps the cake rise); 1/2 tsp Salt (Enhances flavor); 1 cup Unsalted Butter (Should be softened); 1.5 cups Granulated Sugar (Sweetens the cake); 3 large Eggs (Room temperature); 2 tsp Vanilla Extract (Elevates flavor); 1 cup Buttermilk (Adds moisture); 1 cup Canned Pumpkin Puree (Use plain, unsweetened); 1 cup Espresso or Strong Coffee (Imparts coffee flavor); 1/2 cup Whole Milk (Balances sweetness); 1/2 cup Sweetened Condensed Milk (Adds creaminess); 8 oz Cream Cheese (Should be cold); 3 cups Powdered Sugar (Sifted to avoid lumps); 2 tbsp Instant Espresso Powder (Boosts coffee flavor)

As the leaves turn and a crisp breeze fills the air, I can’t help but crave the essence of fall. Nothing embodies the cozy spirit of autumn quite like this Pumpkin Spice Latte Cake. With its incredibly soft and moist texture, it’s soaked in a sweet espresso mixture that captures that warm café feeling—perfect for family gatherings or intimate get-togethers with friends. Plus, it’s adaptable, as I’ve included options for cupcakes and a gluten-free version using Bob’s Red Mill flour. If you’re seeking a dessert that’s both crowd-pleasing and effortlessly simple to whip up, this is it! Are you ready to turn your kitchen into a pumpkin spice paradise?

Why is Pumpkin Spice Latte Cake a Must-Try?

Warm, Cozy Flavors: This delightful cake truly captures the essence of fall with its blend of pumpkin and spices.

Moist and Tender: The espresso soak ensures every bite is soft and moist, making it irresistible.

Adaptable Options: Whether you fancy cupcakes or need a gluten-free version, this recipe caters to everyone’s cravings.

Quick to Prep: Easy to follow, you can have this cake baking in no time—ideal for busy days.

Crowd-Pleaser: Perfect for gatherings, it’s a hit at family get-togethers, just like my Chocolate Eclair Cake or Sugar Cookie Cake.

Elevate your autumn dessert game with this show-stopper that guarantees smiles!

Pumpkin Spice Latte Cake Ingredients

For the Cake
• All-Purpose Flour – Provides structure to the cake; measure carefully for the best texture.
• Pumpkin Pie Spice – Adds warmth and flavor; you can use homemade or store-bought for convenience.
• Baking Powder & Baking Soda – These leavening agents help the cake rise perfectly.
• Salt – Enhances the flavors of the other ingredients; don’t skip this vital step.
• Unsalted Butter – Creates a rich, tender crumb; remember to soften it for easy mixing.
• Granulated Sugar – Sweetens the cake; balance it to ensure a light texture.
• Eggs – Provides moisture and binds ingredients together; room temperature eggs mix best.
• Vanilla Extract – Elevates the overall flavor; it’s essential for a richer taste.
• Buttermilk – Adds moisture and a slight tang; mix milk with lemon juice for a quick substitute.
• Canned Pumpkin Puree – Delivers pumpkin flavor and moisture; ensure you’re using plain, unsweetened puree.

For the Espresso Soak
• Espresso or Strong Coffee – Imparts a rich coffee flavor that’s key to the soak; use quality brew.
• Whole Milk – Balances sweetness in the soak; it’s an important component.
• Sweetened Condensed Milk – Adds creaminess and sweetness to the soak; mix it well for distribution.

For the Frosting
• Cream Cheese – The base of your frosting; it should be cold for a smooth, fluffy consistency.
• Powdered Sugar – Sweetens and stabilizes the frosting; sifted to avoid lumps is best.
• Instant Espresso Powder – Boosts the coffee flavor in the frosting, enhancing its richness.

Transform your dessert experience this autumn with the unforgettable flavors of Pumpkin Spice Latte Cake!

Step‑by‑Step Instructions for Pumpkin Spice Latte Cake

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven is heating, grease a light metal 9×9 inch baking pan and line it with parchment paper. This preparation ensures easy removal of your Pumpkin Spice Latte Cake once baked, keeping its shape and texture intact.

Step 2: Combine Dry Ingredients
In a spacious mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. This mixture provides the fundamental structure and flavor to your cake. Set it aside as you move on to the next steps to focus on creating that delightful cake texture.

Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened unsalted butter and granulated sugar at high speed using a hand mixer or stand mixer until pale and fluffy, about 3-5 minutes. This aeration step is crucial for a soft Pumpkin Spice Latte Cake. Next, add the eggs and vanilla extract to the mixture, and beat until smooth and well incorporated.

Step 4: Incorporate Wet Ingredients
Carefully mix in the buttermilk and canned pumpkin puree until combined, even if the mixture appears slightly curdled. This step adds moisture and the pumpkin flavor that makes the cake special. Ensure everything is well blended before moving to the next step for a cohesive batter.

Step 5: Combine Dry and Wet Mixtures
Gradually add the dry ingredient mixture to the wet ingredients at low speed. Mix until just combined, being careful not to overmix, as this can lead to a dense cake. Once the batter is smooth and slightly thick, you’re all set for the baking phase of your Pumpkin Spice Latte Cake.

Step 6: Bake the Cake
Pour the batter into your prepared baking pan and spread it evenly. Bake in the preheated oven for 35-38 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it during the last few minutes to avoid overbaking, ensuring a moist and fluffy cake.

Step 7: Cool the Cake
Allow the cake to cool in the pan for about 30 minutes, then carefully transfer it to a wire rack to cool completely. This cooling period is essential for the flavors to settle. Once completely cool, the cake will be ready for soaking and frosting.

Step 8: Prepare the Latte Soak
In a separate bowl, blend the espresso or strong coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract for the soak. Stir until well combined, and set aside. This flavorful soak will elevate your Pumpkin Spice Latte Cake, infusing it with delightful coffee notes.

Step 9: Make the Frosting
In a mixing bowl, whip the softened butter until fluffy. Then, add the cold cream cheese and continue mixing before gradually incorporating the powdered sugar. For an extra kick, blend in the dissolved instant espresso powder along with pumpkin spice until the mixture is light, creamy, and fluffy.

Step 10: Soak and Frost the Cake
Once the cake is cool, gently trim the top to create an even surface and poke holes all over the cake with a fork. Slowly pour the latte soak over the cake, allowing it to seep in fully. After soaking, generously frost the cake with the espresso cream cheese frosting, creating a beautiful, decadent layer on top.

Step 11: Final Touches
To finish, sprinkle a touch of pumpkin pie spice on top of the frosted cake for an added pop of flavor and a lovely autumnal appearance. This finishing touch not only looks beautiful but enhances the overall pumpkin spice flavor, making your Pumpkin Spice Latte Cake a true delight to serve.

Expert Tips for Pumpkin Spice Latte Cake

Room Temperature Ingredients: Always use room temperature eggs and butter for better mixing, ensuring a smooth batter for your Pumpkin Spice Latte Cake.
Accurate Measurements: Measure flour correctly using the spoon-and-level method to avoid dense cake. A digital scale can help for precise results.
Don’t Overmix: Mix the batter just until combined to achieve a tender crumb. Overmixing can lead to a tough texture in your cake.
Oven Temperature Matters: If using a dark baking pan, lower the oven temperature by 25°F to prevent over-baking, which can dry out the cake.
Flavor Variations: Experiment with different spices or add a touch of chocolate to the frosting for unique flavor dimensions in your Pumpkin Spice Latte Cake.

What to Serve with Pumpkin Spice Latte Cake?

Delight your senses and elevate your dessert experience with these perfect companions alongside this autumn-inspired treat.

Whipped Cream:
A dollop of freshly whipped cream adds a light, airy contrast, enhancing the cake’s richness and providing that classic dessert touch.
Cinnamon Sugar Donuts:
These soft, spiced delights bring an extra layer of warmth, making for a cozy, comforting pairing that echoes the flavors of autumn.
Spiced Apple Cider:
Warm, spiced apple cider not only complements the pumpkin flavors but also adds a nostalgic fall vibe to your gathering.
Chai Tea:
A cup of chai tea, with its aromatic spices, creates a soothing beverage pairing that beautifully matches the cake’s warm spices.
Pecan Pie:
For a delightful contrast, this nutty, sweet pie enhances the seasonal theme, bringing a satisfying crunchy texture to your dessert table.
Creamy Vanilla Ice Cream:
A scoop of creamy vanilla ice cream accentuates the rich flavors of the cake and provides a delightful temperature contrast.
Chocolate-Covered Espresso Beans:
For a fun, unexpected twist, these crunchy treats echo the coffee notes in the cake while adding a delightful chocolate kick.
Pumpkin Spice Latte:
Sip on a classic pumpkin spice latte to tie in concentric flavors; the warm beverage doubles as a cozy treat to enjoy alongside.

Whether entertaining guests or treating yourself, these pairings promise to enhance the delightful flavors of your Pumpkin Spice Latte Cake!

How to Store and Freeze Pumpkin Spice Latte Cake

Fridge: Store slices in an airtight container in the refrigerator for up to 3 days. Allow the cake to reach room temperature before serving for the best flavor.

Freezer: Wrap the completely cooled cake tightly in plastic wrap, then aluminum foil, to prevent freezer burn. It can be stored in the freezer for up to 3 months.

Reheating: Thaw overnight in the fridge before bringing to room temperature, or gently reheat in the microwave for a few seconds if preferred warm.

Frosting Storage: If you have leftover frosting, store it in an airtight container in the fridge for up to a week. Rewhip before using again on your Pumpkin Spice Latte Cake.

Make Ahead Options

These Pumpkin Spice Latte Cake preparations are perfect for busy home cooks looking to save time! You can bake the cake up to 24 hours in advance and store it tightly wrapped in plastic wrap at room temperature to retain its moisture. The espresso soak can also be prepared a day ahead; simply refrigerate it in an airtight container until needed. When ready to serve, poke holes in the cooled cake and pour over the soak, then frost with your prepared espresso cream cheese frosting. This prep-ahead strategy not only deepens the flavors but also allows you to enjoy a delightful dessert with minimal effort right before your gathering!

Pumpkin Spice Latte Cake Variations

Feel free to sprinkle your own creativity into this delightful cake!

Gluten-Free: Replace all-purpose flour with Bob’s Red Mill 1 to 1 gluten-free baking flour for a fabulous gluten-free version. The flavors remain rich and comforting, perfect for everyone!
Cupcake Twist: Transform this cake into tantalizing cupcakes by adjusting the baking time to 17-19 minutes at the same temperature. These little treats make for adorable, portable desserts!
Cream Cheese Alternative: Opt for mascarpone cheese instead of cream cheese in the frosting for a silkier texture and a slightly different flavor profile. It adds a luxurious touch to your generous dollops of frosting.
Flavor Boost: Add chocolate chips or toffee bits into the cake batter for an extra burst of flavor and texture. Imagine biting into a slice and discovering delightful little surprises throughout!
Spice It Up: Experiment by adding a pinch of cayenne or chili powder to the batter for a gentle kick of heat. This unexpected twist can elevate your cake, teetering over just the right edge of excitement.
Unique Frosting: Swap out the espresso powder for some caramel syrup in the frosting. This adds a touch of sweetness and pairs beautifully with the pumpkin spices, creating a dreamy caramel-coffee experience.
Nutty Crunch: Fold in some chopped walnuts or pecans before baking. The nuts will offer a delicious contrast in texture, and the warmth of roasted nuts enhances the autumnal vibe of the cake.

Pour your heart into each adaptation and experience a fresh take on this beloved Pumpkin Spice Latte Cake. And while you’re here, why not check out my decadent Mini Pineapple Cheesecakes or the sumptuous Oreo Cheesecake Savor? They’ll add even more warmth to your fall dessert table!

Pumpkin Spice Latte Cake Recipe FAQs

What should I look for in ripe pumpkins?
Absolutely! When selecting pumpkins for your cake, choose ones that are firm with a smooth, unblemished skin. Look for deep, rich orange color, and avoid those with dark spots all over, which may indicate rotting. For a more intense flavor, opt for small sugar pumpkins, as they have the sweetest flesh.

How should I store my Pumpkin Spice Latte Cake?
Store your Pumpkin Spice Latte Cake in an airtight container in the refrigerator for up to 3 days. I recommend letting it reach room temperature before serving for the best taste. If you want to keep it fresher longer, consider freezing it.

Can I freeze Pumpkin Spice Latte Cake?
Yes! To freeze your cake, wrap it tightly in plastic wrap once it’s completely cooled. Then, cover it in aluminum foil or place it in a freezer-safe container. It can be stored for up to 3 months. When you’re ready to enjoy it, simply thaw it overnight in the refrigerator and allow it to come to room temperature before serving.

What if my cake turns out dry?
If your Pumpkin Spice Latte Cake ends up a bit dry, it could be due to overmixing the batter or incorrect oven temperature. Be sure to fold the dry ingredients into the wet only until combined for a tender crumb. If you’ve already baked it, don’t fret! Drizzling a simple syrup made of equal parts water and sugar can help add moisture back into the cake.

Are there any dietary considerations for this recipe?
Very! If you need a gluten-free option, simply substitute the all-purpose flour with Bob’s Red Mill 1-to-1 gluten-free flour—I’ve tried it, and it works beautifully! Additionally, be cautious with the sweetened condensed milk if anyone has lactose intolerance; coconut milk or another dairy-free alternative could be a good substitute for the soak.

Can I make this cake ahead of time?
Yes, you can absolutely make your Pumpkin Spice Latte Cake a day in advance! In fact, letting it sit allows the flavors to deepen, making it even more delicious. Just be sure to store it in the fridge if you’re prepping ahead, and take it out to reach room temperature before serving. It’s perfect for gatherings!