Pumpkin Spice Latte Cake
This Pumpkin Spice Latte Cake is an autumn delight that captures the essence of fall in every bite. With its soft, moist texture and rich flavors of pumpkin and espresso, it’s perfect for gatherings, celebrations, or just a cozy day at home. The unique latte soak gives it an airy quality reminiscent of tres leches cake, making it a standout dessert for any occasion.
Why You’ll Love This Recipe
- Incredible Flavor: The combination of pumpkin puree and espresso creates a rich, warm taste that perfectly embodies autumn.
- Moist Texture: The soaking method ensures a soft and moist cake that melts in your mouth.
- Versatile Serving Options: Serve it plain, or dress it up with festive toppings for special occasions.
- Easy to Make: The recipe is straightforward, making it accessible even for novice bakers.
- Perfect for Sharing: With 16 servings, this cake is great for parties or family gatherings.
Tools and Preparation
Before you start baking this delightful Pumpkin Spice Latte Cake, gather the necessary tools to ensure a smooth cooking experience.
Essential Tools and Equipment
- Mixing bowls
- Measuring cups and spoons
- Electric mixer
- 9×13 inch baking pan
- Cooling rack
Importance of Each Tool
- Electric mixer: Saves time and effort in mixing ingredients to fluffy perfection.
- 9×13 inch baking pan: Provides the ideal shape and size for even baking and easy serving.
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 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 and flour your 9×13 inch baking pan.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together:
All-purpose flour
Pumpkin pie spice
Baking powder
Baking soda
Salt
Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream together:
Unsalted butter
Granulated sugar
Beat until light and fluffy.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time to the butter mixture. Mix well after each addition. Then add vanilla extract.
Step 5: Combine Wet Ingredients
In another bowl, combine:
Buttermilk
Canned pumpkin puree
Mix until well combined.
Step 6: Combine All Mixtures
Gradually add the dry ingredients into the butter mixture alternating with the wet ingredients. Stir until just combined.
Step 7: Bake the Cake
Pour the batter into the prepared pan. Bake for about 38 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 15 minutes before transferring to a cooling rack.
Step 8: Prepare Latte Soak
While the cake cools, mix together:
Espresso
Whole milk
Sweetened condensed milk
Pumpkin pie spice
Vanilla extract
Once the cake is cool enough to handle, poke holes all over its surface with a fork. Pour the soak evenly over the cake while it’s still warm.
Step 9: Make Frosting
In a mixing bowl, beat together:
Unsalted butter
Cold cream cheese
Slowly add powdered sugar while mixing. Add vanilla extract, instant espresso powder, and pumpkin pie spice. Beat until creamy and smooth.
Step 10: Frost the Cake
Spread frosting evenly over the soaked cake. Allow it to set before slicing into squares for serving. Enjoy your homemade Pumpkin Spice Latte Cake!
How to Serve Pumpkin Spice Latte Cake
This delightful Pumpkin Spice Latte Cake is perfect for any autumn gathering or cozy dessert night. Here are some serving suggestions to enhance your cake experience.
Pair with Coffee
- A fresh cup of brewed coffee complements the rich flavors of the cake perfectly. Opt for a medium roast to balance the spices without overpowering them.
Add Whipped Cream
- Top each slice with a dollop of homemade or store-bought whipped cream for an extra creamy texture that contrasts beautifully with the cake’s moistness.
Serve with Ice Cream
- Vanilla or cinnamon ice cream creates a deliciously warm and cold combination, adding a sweet creaminess that pairs well with the pumpkin spice flavors.
Drizzle with Caramel Sauce
- A light drizzle of caramel sauce adds sweetness and an indulgent touch, enhancing the overall flavor profile while giving it an appealing look.
Garnish with Nuts
- Chopped pecans or walnuts can add a satisfying crunch and additional flavor. Toast them lightly to amplify their nuttiness before sprinkling on top.
Enjoy with Tea
- For a lighter option, serve slices alongside a warm cup of chai tea. The spiced notes in both drinks will harmonize beautifully together.
How to Perfect Pumpkin Spice Latte Cake
To ensure your Pumpkin Spice Latte Cake turns out perfectly every time, consider these helpful tips.
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Use room temperature ingredients: Bringing eggs, buttermilk, and butter to room temperature helps create a smoother batter and ensures even baking.
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Measure flour correctly: Spoon and level your flour instead of scooping directly from the bag to avoid packing it down, which can lead to a dense cake.
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Don’t skip the soaking step: Allowing the cake to soak in espresso enhances its moisture and flavor. Give it enough time for the liquid to absorb fully.
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Cool completely before frosting: Ensure your cake layers are cool before applying frosting. This prevents melting and allows for cleaner edges when decorated.
Best Side Dishes for Pumpkin Spice Latte Cake
Pumpkin Spice Latte Cake can be enjoyed on its own, but it pairs wonderfully with various side dishes. Here are some great options:
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Chai-Spiced Cookies: These cookies bring warmth and spice that complement the flavors of the cake.
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Autumn Salad: A salad featuring mixed greens, cranberries, nuts, and feta provides a refreshing contrast.
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Roasted Sweet Potatoes: Their natural sweetness works well alongside the spiced cake.
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Maple Glazed Bacon: The sweet-salty combination adds depth to your dessert experience.
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Cheese Platter: A selection of mild cheeses balances out the cake’s sweetness while adding savory elements.
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Hot Apple Cider: A warm drink enhances the fall theme while perfectly pairing with each slice.
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Pumpkin Soup: This savory option brings out complementary flavors in both dishes.
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Candied Pecans: These sweet nuts provide an excellent crunchy contrast when sprinkled over each slice of cake.
Common Mistakes to Avoid
Baking a Pumpkin Spice Latte Cake can be a rewarding experience, but small missteps can lead to disappointing results. Here are some common mistakes to watch out for:
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Skipping the room temperature ingredients: Using cold ingredients can affect the cake’s texture. Make sure your eggs, butter, and buttermilk are at room temperature for better mixing.
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Not measuring flour correctly: Too much flour can lead to a dense cake. Spoon and level your flour instead of scooping directly from the bag.
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Overmixing the batter: Overmixing can make your cake tough. Mix until just combined to keep it light and fluffy.
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Ignoring baking soda/powder measurements: Incorrect measurements can affect leavening. Always double-check your leavening agents for accuracy.
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Forgetting to preheat the oven: Baking in an unheated oven can lead to uneven cooking. Preheat your oven before placing the cake inside.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Pumpkin Spice Latte Cake in an airtight container.
- It will last up to 5 days in the refrigerator.
Freezing Pumpkin Spice Latte Cake
- Wrap individual slices tightly in plastic wrap.
- Freeze for up to 3 months for optimal freshness.
Reheating Pumpkin Spice Latte Cake
- Oven: Preheat to 350°F (175°C) and warm slices for about 10 minutes.
- Microwave: Heat individual slices on medium power for about 20-30 seconds.
- Stovetop: Place a slice in a pan over low heat, cover, and warm for 5-7 minutes.
Frequently Asked Questions
What is a Pumpkin Spice Latte Cake?
Pumpkin Spice Latte Cake is a moist cake made with pumpkin puree and spiced with pumpkin pie spice, soaked in espresso for added flavor.
How should I store my Pumpkin Spice Latte Cake?
Store your cake in an airtight container in the refrigerator for up to 5 days or freeze it wrapped tightly for up to 3 months.
Can I customize the frosting on my Pumpkin Spice Latte Cake?
Absolutely! You can use vanilla buttercream or cream cheese frosting instead of espresso cream cheese frosting if you prefer a different flavor profile.
How do I ensure my Pumpkin Spice Latte Cake is moist?
Make sure not to overbake the cake and soak it thoroughly with the espresso mixture after it cools. This will enhance its moisture and flavor.
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free blend that measures cup-for-cup as a great alternative.
Final Thoughts
This Pumpkin Spice Latte Cake is not only a delicious dessert but also captures the essence of fall with its warm spices and cozy flavors. It’s perfect for gatherings or simply enjoying at home. Don’t hesitate to customize it with your favorite frostings or even add nuts for added texture!
Pumpkin Spice Latte Cake
- Total Time: 58 minutes
- Yield: 16 servings 1x
Description
Indulge in the warmth of autumn with this delightful Pumpkin Spice Latte Cake. Combining the rich flavors of pumpkin and espresso, this moist cake is soaked for extra tenderness, reminiscent of a tres leches dessert. Topped with a creamy espresso-infused frosting, it’s the perfect centerpiece for gatherings, celebrations, or just a cozy night in. With its inviting aroma and comforting taste, this cake embodies everything we love about fall. Whether served plain or adorned with festive toppings, it promises to be a hit at any occasion.
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
- 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
- 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
- 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
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Cream softened butter and sugar until fluffy; add eggs one at a time and mix well.
- Blend in buttermilk and pumpkin puree until smooth.
- Gradually incorporate dry ingredients into the wet mixture until just combined.
- Pour batter into the prepared pan and bake for 38 minutes or until a toothpick comes out clean.
- While cooling, mix espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla for the soak.
- Poke holes in the cake and pour soak over it while still warm.
- For frosting, beat together butter and cream cheese; gradually add powdered sugar along with espresso powder and spices until smooth.
- Frost the cooled cake before serving.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 350
- Sugar: 29g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
