Pumpkin Spice Latte Cake

This Pumpkin Spice Latte Cake is the perfect treat for autumn enthusiasts! With its soft, moist texture and rich flavors, this cake brings together the cozy essence of pumpkin spice and the invigorating kick of espresso. Ideal for gatherings, celebrations, or simply as a delightful dessert at home, this cake stands out with its unique latte soak and creamy frosting. Whether you’re an avid baker or just starting out, this recipe will become a seasonal favorite!

Why You’ll Love This Recipe

• Irresistible Flavor: The combination of pumpkin puree and espresso creates a warm, inviting taste that captures the spirit of fall.
• Moist and Tender Texture: The latte soak ensures each slice is incredibly moist, reminiscent of a tres leches cake but with a twist.
• Versatile Serving Options: Perfect for parties, coffee dates, or as a comforting dessert after dinner.
• Easy to Make: With simple steps and common ingredients, even beginner bakers can succeed in crafting this delightful cake.
• Stunning Presentation: The beautiful espresso cream cheese frosting adds an elegant touch that’s sure to impress guests.

Tools and Preparation

Before you start baking your Pumpkin Spice Latte Cake, gather your tools. Having everything ready will make the process smooth and enjoyable.

Essential Tools and Equipment

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Rubber spatula
• 9×13 inch baking pan

Importance of Each Tool

• Electric mixer: Makes it easy to achieve a light and fluffy batter without much effort.
• Measuring cups and spoons: Ensures accurate ingredient measurements for consistent results every time.

Ingredients

For the 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

For the 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

For the 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: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking pan with butter or cooking spray to prevent sticking.

Step 2: Prepare the Cake Batter

In a mixing bowl:
1. Combine flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix well.
2. In another bowl, cream together softened butter and granulated sugar until light and fluffy using an electric mixer.
3. Add eggs one at a time into the butter mixture while mixing on low speed.
4. Stir in vanilla extract and buttermilk until combined.
5. Gradually mix in canned pumpkin puree until smooth.
6. Slowly add dry ingredients into the wet mixture until just combined.

Step 3: Bake the Cake

Pour the batter into the prepared baking pan.
– Bake for about 38 minutes or until a toothpick inserted into the center comes out clean.
– Let it cool completely in the pan on a wire rack.

Step 4: Make the Latte Soak

While the cake is cooling:
– In a bowl, whisk together espresso or strong coffee with whole milk and sweetened condensed milk.
– Stir in additional pumpkin pie spice and vanilla extract.

Step 5: Soak the Cake

Once cooled:
– Poke holes across the top of the cake using a fork or skewer.
– Pour the latte soak evenly over the cake allowing it to absorb for about 30 minutes.

Step 6: Prepare Cream Cheese Frosting

In another mixing bowl:
– Beat softened butter and cold cream cheese with an electric mixer until smooth.
– Gradually add powdered sugar while mixing on low speed.
– Mix in vanilla extract, instant espresso powder, and pumpkin pie spice until fully combined.

Step 7: Frost the Cake

Spread cream cheese frosting evenly over the soaked cake using a rubber spatula.

Your delicious Pumpkin Spice Latte Cake is now ready to serve! Enjoy it with friends or keep it as your special autumn treat!

How to Serve Pumpkin Spice Latte Cake

Serving your Pumpkin Spice Latte Cake can enhance its delightful flavors. Here are some creative ways to present it that will impress your guests and elevate this autumn dessert experience.

Pair with Coffee

• Serve slices of cake alongside a warm cup of brewed coffee for a cozy combination that complements the espresso flavors in the cake.

Add Whipped Cream

• Top each slice with a dollop of freshly whipped cream. This adds a light, fluffy texture that contrasts beautifully with the moist cake.

Garnish with Nuts

• Sprinkle chopped pecans or walnuts on top for an added crunch and nutty flavor. Toasting the nuts beforehand can enhance their taste.

Drizzle with Caramel Sauce

• A drizzle of caramel sauce can add sweetness and a luxurious touch to your cake. It pairs wonderfully with the spiced flavors.

Serve with Ice Cream

• A scoop of vanilla or cinnamon ice cream on the side creates a deliciously creamy contrast to the spiced cake.

Create Mini Cakes

• Bake the batter in smaller, individual ramekins for charming mini cakes. Serve them with a dusting of powdered sugar for an elegant presentation.

How to Perfect Pumpkin Spice Latte Cake

Perfecting your Pumpkin Spice Latte Cake involves attention to detail and some helpful tips. Consider the following suggestions to ensure your cake turns out perfectly every time.

• Use room temperature ingredients: Allow butter, eggs, and buttermilk to come to room temperature before mixing. This helps create a smoother batter and better texture.

• Measure flour correctly: Spoon and level your flour instead of scooping directly from the container. This prevents packing too much flour, which can lead to a dense cake.

• Don’t overmix: Mix until just combined when incorporating dry ingredients into wet ones. Overmixing can create tough cake instead of keeping it soft and moist.

• Check doneness: Use a toothpick inserted in the center of the cake to test for doneness. It should come out clean or with just a few crumbs attached.

• Let it cool completely: Allow your cake to cool completely before frosting. This prevents the frosting from melting and ensures beautiful layers.

• Store properly: Keep any leftovers covered at room temperature for up to 3 days or refrigerate for longer freshness.

Best Side Dishes for Pumpkin Spice Latte Cake

Pairing side dishes with your Pumpkin Spice Latte Cake can enhance its flavors and make for an enjoyable meal experience. Here are some great options:

1. Spiced Apples: Sautéed apples with cinnamon and nutmeg provide a warm, sweet contrast that pairs perfectly with the pumpkin spice flavors.

2. Cranberry Sauce: A tart cranberry sauce adds brightness and balances the richness of the cake, creating an exciting flavor profile.

3. Roasted Sweet Potatoes: The natural sweetness of roasted sweet potatoes complements the spiced notes in the cake while adding heartiness.

4. Creamy Mashed Potatoes: Smooth mashed potatoes provide a comforting side that works well alongside rich desserts like this one.

5. Autumn Salad: A salad featuring mixed greens, dried cranberries, nuts, and vinaigrette offers freshness that contrasts beautifully with the dense cake.

6. Carrot Soup: A warm bowl of carrot soup brings earthiness and warmth, making it an excellent starter before enjoying dessert.

7. Pumpkin Soup: Continue the pumpkin theme with a creamy pumpkin soup garnished with seeds or herbs for added flavor depth.

8. Chai Tea: Serve chai tea as a warm beverage option that enhances all those cozy spices found in both chai and your pumpkin spice latte cake.

Common Mistakes to Avoid

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

• Incorrect measurement of flour: Using too much flour can make your cake dense. Always spoon and level the flour for accuracy.
• Skipping room temperature ingredients: Cold eggs or buttermilk can affect the texture. Let them sit at room temperature before using.
• Not preparing the pan properly: A well-greased pan prevents sticking. Make sure to grease and flour your cake pans thoroughly.
• Overmixing the batter: Mixing too long can result in a tough cake. Mix until just combined to keep it light and fluffy.
• Ignoring baking time: Every oven is different. Start checking your cake a few minutes early to avoid overbaking.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• It will last for up to 5 days in the refrigerator.

Freezing Pumpkin Spice Latte Cake

• Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag.
• The cake can be frozen for up to 3 months.

Reheating Pumpkin Spice Latte Cake

• Oven: Preheat to 350°F (175°C). Place the slice on a baking sheet and heat for about 10 minutes.
• Microwave: Heat on medium power for 15-20 seconds, watching closely to avoid drying out.
• Stovetop: Use a non-stick skillet on low heat, cover with a lid, and warm for about 5 minutes.

Frequently Asked Questions

What is Pumpkin Spice Latte Cake?

Pumpkin Spice Latte Cake is a moist pumpkin spice cake infused with espresso flavor and topped with rich cream cheese frosting. It’s a delightful autumn dessert.

How do I customize my Pumpkin Spice Latte Cake?

You can add nuts like walnuts or pecans for crunch, or even include chocolate chips for sweetness. Adjust spices according to your taste!

Can I make this into cupcakes?

Absolutely! Use the same batter and fill cupcake liners about two-thirds full. Bake for about 18-20 minutes or until a toothpick comes out clean.

Is there a dairy-free option for this recipe?

Yes! Substitute buttermilk with almond milk mixed with vinegar and use dairy-free cream cheese for the frosting.

Final Thoughts

This Pumpkin Spice Latte Cake is not only delicious but also incredibly versatile. Feel free to customize it with your favorite nuts or spices! It’s perfect for any autumn gathering or simply as a treat to enjoy at home. Try making it today!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Pumpkin Spice Latte Cake

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• Author: Aileen
• Total Time: 1 hour 8 minutes
• Yield: Serves approximately 12 slices 1x

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Description

Indulge in the flavors of fall with this Pumpkin Spice Latte Cake, a delightful dessert perfect for any autumn gathering. Moist and tender, this cake blends the comforting essence of pumpkin spice with a rich espresso kick, creating a cozy treat that’s hard to resist. Each slice is soaked in a luscious latte mixture, ensuring it remains moist and flavorful. Topped with creamy cream cheese frosting infused with pumpkin spice and espresso, this cake is not only delicious but also visually stunning. Whether you’re hosting a festive celebration or simply treating yourself at home, this Pumpkin Spice Latte Cake is sure to become your seasonal favorite!

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Ingredients

Scale 1x2x3x

• 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 eggs, at room temperature
• 1 tsp vanilla extract
• 1/2 cup buttermilk, at room temperature
• 1 cup canned pumpkin puree, at room temperature
• 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
• 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

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Instructions

1. Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking pan with butter or cooking spray to prevent sticking.
2. In a mixing bowl, combine flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix well.
3. In another bowl, cream together softened butter and granulated sugar until light and fluffy using an electric mixer.
4. Add eggs one at a time into the butter mixture while mixing on low speed.
5. Stir in vanilla extract and buttermilk until combined.
6. Gradually mix in canned pumpkin puree until smooth.
7. Slowly add dry ingredients into the wet mixture until just combined.
8. Pour the batter into the prepared baking pan. Bake for about 38 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely in the pan on a wire rack.
9. While the cake is cooling, in a bowl, whisk together espresso or strong coffee with whole milk and sweetened condensed milk. Stir in additional pumpkin pie spice and vanilla extract.
10. Once cooled, poke holes across the top of the cake using a fork or skewer. Pour the latte soak evenly over the cake allowing it to absorb for about 30 minutes.
11. In another mixing bowl, beat softened butter and cold cream cheese with an electric mixer until smooth. Gradually add powdered sugar while mixing on low speed.
12. Mix in vanilla extract, instant espresso powder, and pumpkin pie spice until fully combined.
13. Spread cream cheese frosting evenly over the soaked cake using a rubber spatula.

• Prep Time: 30 minutes
• Cook Time: 38 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 28g
• Sodium: 230mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg