Jump to Recipe Print RecipeThe first chill of autumn fills the air, and with it comes the aroma of spiced delights wafting from the kitchen. This Pumpkin Spice Latte Cake not only captures the essence of the season but also provides a heartwarming escape from the mundane world of fast food. As you savor each slice, you’ll discover a beautifully moist cake infused with a sweet espresso soak and layered with an irresistible cream cheese frosting. It’s the perfect treat to impress friends at gatherings or simply to enjoy on cozy evenings at home. Plus, it comes with the added perk of being gluten-free if you use Bob’s Red Mill 1-to-1 flour. Are you ready to bring a slice of autumn bliss to your table? Why is Pumpkin Spice Latte Cake irresistible? Moist and Flavorful: Each slice delivers a tender crumb soaked in a sweet espresso mixture that makes every bite a delight. Autumn in Every Bite: With pumpkin pie spice and rich pumpkin puree, this cake embodies the fall flavors we all love. Versatile Treat: Perfect as a dessert for gatherings or a cozy night in, it fits any occasion effortlessly. Gluten-Free Option: Thanks to Bob’s Red Mill 1-to-1 flour, everyone can enjoy this seasonal treat, making it inclusive and accessible. Quick to Make: From mixing to baking, this recipe is designed to be friendly to busy schedules, allowing you to whip it up with ease. Showstopper Frosting: The espresso cream cheese frosting not only adds a creamy layer but also complements the cake’s flavors flawlessly. Pumpkin Spice Latte Cake Ingredients For the Cake All-Purpose Flour – Provides structure and texture; spoon and level for accurate measurement for your Pumpkin Spice Latte Cake. Pumpkin Pie Spice – Adds the warm, fragrant spices that define its seasonal flavor; substitute with a mix of cinnamon, nutmeg, and ginger if needed. Baking Powder & Baking Soda – Leavening agents crucial for helping the cake rise; don’t substitute to maintain texture. Salt – Enhances sweetness and balances flavors; essential for overall taste. Unsalted Butter – Creates a rich texture and moisture; soften for easy creaming, and don’t switch with margarine. Granulated Sugar – Sweetens and helps retain moisture; adjust to taste for a less sweet cake. Eggs – Add structure and richness; best if at room temperature for fluffiness. Vanilla Extract – Provides a warm, aromatic flavor; use pure vanilla for the best results. Buttermilk – Contributes to moistness and tenderness; can be made at home by mixing milk with lemon juice or vinegar. Canned Pumpkin Puree – Adds moisture and a rich pumpkin flavor without overpowering; use pure pumpkin, not pie filling. For the Latte Soak Espresso / Strong Coffee – Infuses the cake with coffee flavor; can be replaced with strong brewed coffee as needed. Whole Milk – Balances the sweet milk mixture; substituting with dairy-free milk is possible but may alter flavor. Sweetened Condensed Milk – Provides additional moisture and sweetness; do not omit for best results. For the Frosting Cream Cheese – Key for a rich and tangy frosting; start with cold cream cheese for the right texture. Powdered Sugar – Sweetens and thickens the frosting; sift for smoothness and adjust for your sweetness preference. Instant Espresso Powder – Enhances coffee flavor in the frosting; regular coffee granules won’t dissolve well, so stick to espresso powder. Step‑by‑Step Instructions for Pumpkin Spice Latte Cake Step 1: Preheat and Prepare Begin by preheating your oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper for easy removal later. This step ensures that your Pumpkin Spice Latte Cake bakes evenly, giving it a perfect golden brown top. Step 2: Mix Dry Ingredients In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of pumpkin pie spice, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Mixing the dry ingredients thoroughly helps to evenly distribute the leavening agents, which is crucial for achieving a light and fluffy cake. Step 3: Cream Butter and Sugar In a large bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar for about 2 minutes until the mixture is pale and fluffy. This process allows for the incorporation of air, ensuring your Pumpkin Spice Latte Cake rises beautifully during baking. Step 4: Add Wet Ingredients Next, add 2 large room-temperature eggs and 2 teaspoons of vanilla extract into the butter-sugar mixture, mixing until smooth and well integrated. Then, pour in ½ cup of buttermilk and 1 cup of canned pumpkin puree, stirring until everything is just combined to maintain a tender crumb in your cake. Step 5: Combine Dry and Wet Ingredients Gradually fold the dry ingredient mixture into the wet mixture until just combined. Avoid over-mixing to ensure your Pumpkin Spice Latte Cake retains its light texture. A few small flour streaks are okay; they will meld as the batter rests. Step 6: Bake the Cake Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 35-38 minutes, or until a toothpick inserted into the center comes out clean. The scent of pumpkin spice will fill your kitchen, tempting you as it bakes! Step 7: Cool the Cake Allow the cake to cool in the pan for about 30 minutes on a wire rack. Once cool enough to handle, carefully remove the cake from the pan and let it cool completely on the rack. This cooling process ensures that your Pumpkin Spice Latte Cake is ready for soaking and frosting. Step 8: Prepare the Latte Soak In a bowl, mix together ½ cup of strong brewed espresso, ¼ cup of whole milk, ½ cup of sweetened condensed milk, 1 teaspoon of pumpkin pie spice, and 1 teaspoon of vanilla extract. Stir until combined. This latte soak will infuse your cake with rich coffee flavor and moisture. Step 9: Make the Frosting For the espresso cream cheese frosting, whip ½ cup of softened unsalted butter in a bowl until fluffy. Add 8 oz of cold cream cheese and beat until smooth, then gradually incorporate 2 cups of powdered sugar. Finally, mix in 2 tablespoons of instant espresso powder and 1 teaspoon of pumpkin pie spice until well combined. Step 10: Soak the Cake After the cake has cooled completely, trim a thin layer off the top to create an even surface and use a skewer to poke holes all over the cake. Pour the latte soak evenly over the cake, allowing it to seep in and add flavor. Step 11: Frost the Cake Spread the cream cheese frosting generously over the top of the soaked cake, ensuring an even layer for a beautiful presentation. For an extra touch, sprinkle a bit more pumpkin pie spice on top. This irresistible frosting complements the moist Pumpkin Spice Latte Cake perfectly. Step 12: Slice and Serve Cut the cake into 16 slices to serve. Enjoy this delightful Pumpkin Spice Latte Cake with a hot cup of coffee or tea, allowing the flavors of autumn to warm your spirit. Make Ahead Options These Pumpkin Spice Latte Cake preparations are a lifesaver for busy home cooks! You can make the cake itself up to 24 hours in advance, allowing the flavors to deepen as it rests. Simply cool the cake completely after baking, then wrap it tightly in plastic wrap and refrigerate. The frosting can also be made a day ahead; store it in the fridge and give it a quick whisk before using to restore its creamy texture. When you’re ready to serve, simply soak the cake with the espresso mixture and frost it. This approach not only saves time but also ensures that your Pumpkin Spice Latte Cake is just as delicious, ready to bring a taste of autumn joy to your table. Pumpkin Spice Latte Cake Variations Feel free to put your own spin on the Pumpkin Spice Latte Cake with these exciting variations, making it fresh and uniquely yours! Gluten-Free: Substitute all-purpose flour with Bob’s Red Mill 1-to-1 gluten-free flour for a delightful gluten-free treat that everyone can enjoy. Cupcake Twist: Transform this cake into cupcakes by baking for 17-19 minutes. They make perfect portable treats for parties! Brown Butter Frosting: Swirl in a nutty flavor by using brown butter cream cheese frosting instead of the espresso cream cheese for a decadent twist. Nuts for Texture: Add ½ cup of chopped toasted pecans or walnuts into the batter for a delightful crunch and depth, amplifying your autumn experience. Pumpkin Spice Fudge: Stir in mini chocolate chips to the batter for a sweet surprise in every slice, complementing the spices remarkably. Caramel Drizzle: Drizzle some warm caramel sauce over the frosted cake for an indulgently sweet finish that plays beautifully with the spices. Heat it Up: Add a pinch of cayenne pepper to the batter or the frosting for a surprising spicy kick that dance on your tongue. Non-Dairy Delight: Use coconut milk and dairy-free cream cheese to make this treat both delicious and accommodating to your vegan friends. These variations allow you to explore and experiment while keeping the heart of this seasonal cake intact. You could also boost the flavors with a touch of cinnamon or consider pairing it with a delightful hot cup of chai latte for an unforgettable autumn experience! What to Serve with Pumpkin Spice Latte Cake? The aroma of autumn beckons, inviting you to indulge in delightful pairings that enhance your cozy dessert experience. Classic Coffee Brew: A hot cup of brewed coffee complements the cake’s espresso flavors while enhancing its richness, creating a harmonious pairing. Chai Latte: Embrace warming spices that echo the cake’s pumpkin pie spice, creating a soothing drink accompaniment for chilly evenings. Spiced Apple Cider: A warm mug of spiced apple cider adds a fruity contrast to the rich flavors of the cake, making it a festive treat. Whipped Cream: Light and fluffy, whipped cream adds a smooth texture that elevates every slice, encouraging a delightful balance of flavor. Candied Pecans: These crunchy toppings introduce a sweet nuttiness that plays beautifully against the moist cake, bringing varied textures to every bite. For an elevated experience, consider a side of vanilla ice cream to contrast the cake’s warmth with a cool, creamy delight—pure autumn bliss on a plate! How to Store and Freeze Pumpkin Spice Latte Cake Fridge: Store the cake in an airtight container in the refrigerator for up to 3 days. This helps maintain its moisture while the flavors deepen, making each bite even more delicious. Freezer: Wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. The cake can be frozen for up to 3 months, allowing you to enjoy a slice of autumn anytime. Reheating: To enjoy a slice from frozen, let it thaw in the refrigerator overnight, then warm it in a microwave for 15-20 seconds. This restores its delightful texture and flavors. Preparation for Storage: Make sure the cake is fully cooled before wrapping to avoid sogginess. This Pumpkin Spice Latte Cake, with its rich coffee flavor and creamy frosting, deserves a cozy spot in your fridge or freezer! Expert Tips for Pumpkin Spice Latte Cake Room Temperature Ingredients: Ensure all ingredients, especially butter and eggs, are at room temperature for a smoother batter and better cake texture. Avoid Over-Mixing: When combining the dry and wet ingredients, mix until just combined to maintain the light and fluffy nature of your Pumpkin Spice Latte Cake. Baking Pan Choice: Use a light-colored metal baking pan to promote even baking. Dark pans can cause the cake edges to brown too quickly. Cool Completely: Allow the cake to cool completely before soaking and frosting to prevent melting and sogginess in the cream cheese frosting. Latte Soak Safety: Poke holes evenly all over your cake to ensure the latte soak seeps in uniformly, giving every bite that delicious coffee flavor. Storage Tips: Store leftovers in an airtight container in the refrigerator for up to three days. Allow the cake to come to room temperature before serving for the best texture. Pumpkin Spice Latte Cake Recipe FAQs What type of pumpkin should I use? Absolutely! For the best results, use pure canned pumpkin puree, not pumpkin pie filling. Look for a product that lists “100% pumpkin” as the sole ingredient on the can. This gives your Pumpkin Spice Latte Cake the perfect moisture and flavor without extra additives that can alter the taste. How do I store leftover Pumpkin Spice Latte Cake? To store your cake, place it in an airtight container and refrigerate for up to 3 days. This method maintains moisture while amplifying the flavors, allowing your delicious cake to taste even better the next day. Before serving, let it sit at room temperature for 30 minutes for optimal texture. Can I freeze Pumpkin Spice Latte Cake? Yes, you can! To freeze, wrap individual slices in plastic wrap and then place them in a freezer-safe bag or container. The cake can be stored for up to 3 months. When you’re ready to enjoy, thaw a slice in the refrigerator overnight, and if desired, warm it in the microwave for 15-20 seconds to bring back that fresh-baked coziness. Why did my Pumpkin Spice Latte Cake not rise properly? Very often, this issue can be traced back to the leavening agents. Ensure your baking powder and baking soda are fresh, as expired leaveners won’t provide the necessary lift. Also, be careful not to over-mix the batter once you combine the wet and dry ingredients; mixing should just be until combined – a few lumps are perfect! Is there a gluten-free option for this recipe? Definitely! You can substitute Bob’s Red Mill 1-to-1 gluten-free flour in place of regular all-purpose flour for a gluten-free Pumpkin Spice Latte Cake. This alternative gives you the same great texture and flavor, allowing everyone to indulge in this autumn delight! Can I use other frostings or toppings? Certainly! Feel free to experiment with frostings; a brown butter cream cheese frosting could add a fantastic twist, or you could even try a simple whipped cream topping flavored with a touch of cinnamon. The cake’s rich flavor allows for versatility, making it easy to customize! Pumpkin Spice Latte Cake: Your Cozy Fall Dessert Awaits Enjoy the cozy flavors of fall with this Pumpkin Spice Latte Cake, infused with espresso and layered with cream cheese frosting. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 38 minutes minsCooling Time 30 minutes minsTotal Time 1 hour hr 38 minutes mins Servings: 16 slicesCourse: DessertCuisine: AmericanCalories: 280 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake2 cups all-purpose flour Spoon and level for accuracy2 teaspoons pumpkin pie spice Can substitute with cinnamon, nutmeg, and ginger1 teaspoon baking powder Leavening agent1 teaspoon baking soda Leavening agent½ teaspoon salt Enhances sweetness½ cup unsalted butter Softened for easy creaming1 cup granulated sugar Adjust for sweetness preference2 large eggs Best at room temperature2 teaspoons vanilla extract Use pure vanilla½ cup buttermilk Can be made at home1 cup canned pumpkin puree Use pure pumpkinFor the Latte Soak½ cup strong brewed espresso Can replace with strong brewed coffee¼ cup whole milk Can substitute with dairy-free milk½ cup sweetened condensed milk Do not omitFor the Frosting½ cup cream cheese Use cold for best texture2 cups powdered sugar Sift for smoothness2 tablespoons instant espresso powder Regular coffee granules won’t dissolve well Equipment 9x9 inch light metal baking panMedium BowlLarge bowlwhiskSpatula Method Step-by-Step InstructionsPreheat your oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper.In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of pumpkin pie spice, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt.In a large bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar for about 2 minutes until pale and fluffy.Add 2 large room-temperature eggs and 2 teaspoons of vanilla extract into the butter-sugar mixture, mixing until smooth. Then, pour in ½ cup of buttermilk and 1 cup of canned pumpkin puree, stirring until combined.Gradually fold the dry ingredient mixture into the wet mixture until just combined. A few small flour streaks are okay.Pour the batter into the prepared baking pan and smooth the top. Bake for 35-38 minutes, or until a toothpick inserted comes out clean.Allow the cake to cool in the pan for about 30 minutes on a wire rack. Then, carefully remove from the pan and let cool completely.In a bowl, mix together ½ cup of strong brewed espresso, ¼ cup of whole milk, ½ cup of sweetened condensed milk, 1 teaspoon of pumpkin pie spice, and 1 teaspoon of vanilla extract. Stir until combined.For the frosting, whip ½ cup of softened unsalted butter until fluffy. Add 8 oz of cold cream cheese and beat until smooth. Gradually incorporate 2 cups of powdered sugar, then mix in 2 tablespoons of instant espresso powder and 1 teaspoon of pumpkin pie spice.After the cake has cooled, trim a thin layer off the top and poke holes all over. Pour the latte soak evenly over the cake.Spread the cream cheese frosting generously over the top of the soaked cake, and sprinkle a bit more pumpkin pie spice on top.Cut the cake into 16 slices to serve. Enjoy with a hot cup of coffee or tea. Nutrition Serving: 1sliceCalories: 280kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 210mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg NotesEnsure all ingredients are at room temperature for better texture. Store leftovers in an airtight container in the fridge for up to three days. Tried this recipe?Let us know how it was!
