Name: Pumpkin Spice Latte Cake That Will Warm Your Heart
Prep time: 20 min
Cook time: 38 min
Total time: 88 min
Ingredients: 2 cups all-purpose flour (Substitution: Gluten-free flour (Bob's Red Mill 1 to 1) works well as an alternative.); 2 teaspoons pumpkin pie spice (Tip: Make your own blend using cinnamon, nutmeg, and cloves.); 1 teaspoon baking powder (No substitutions required.); 0.5 teaspoon baking soda (No substitutions required.); 0.5 teaspoon salt (Don’t omit, as it balances sweetness.); 0.5 cups unsalted butter (Use softened butter for optimal mixing.); 1 cup granulated white sugar (Can reduce the amount if you prefer a less sweet result.); 2 large eggs (Ensure they are at room temperature for better incorporation.); 1 teaspoon vanilla extract (Pure vanilla extract is preferred for the best taste.); 0.75 cups buttermilk (Substitution: Mix ½ cup whole milk with 1½ tsp lemon juice or vinegar to create buttermilk.); 1 cup canned pumpkin puree (Substitution: Fresh pumpkin puree is acceptable but ensure the moisture level is similar.); 1 cup espresso or strong coffee (Substitution: Strong brewed coffee can be used.); 0.25 cups whole milk (No substitutions for heavy moisture effect.); 0.25 cups sweetened condensed milk (No substitutions for heavy moisture effect.); 0.5 cups cream cheese (Use cold, as it will whip better with butter.); 2 cups powdered sugar (Sift to avoid lumps.); 1 tablespoon instant espresso powder (Omit if coffee flavor is not desired.)

As autumn’s crisp embrace fills the air, it’s hard not to crave that perfect blend of warmth and spice. When I first combined my love for cozy coffeehouses with my baking passion, the Pumpkin Spice Latte Cake was born. This delightful dessert captures all the essence of your favorite fall beverage in a soft, moist cake, generously soaked with espresso and finished with a luscious cream cheese frosting. Not only does it offer a fun, creative twist on traditional desserts, but it also makes for a stunning centerpiece at any gathering. Whether you’re entertaining friends or simply indulging in a slice during a quiet evening, this cake is sure to wrap you in comforting flavors. Are you ready to step into your kitchen and create this autumn masterpiece?

Why is Pumpkin Spice Latte Cake a Must-Try?

Comforting Brilliance: This cake combines the beloved flavors of pumpkin spice and espresso into a single dessert, creating a symphony that warms your heart.
Effortless and Quick: In less than an hour, you can whip up this delightful treat, perfect for when you’re short on time but big on flavor!
Impressive Presentation: The luscious cream cheese frosting and festive spice sprinkle make it a showstopper for gatherings.
Versatile Delight: Pair it with a dollop of whipped cream, or try it alongside a warm cup of your favorite brew. Imagine serving this with a glass of homemade Oatmilk Pumpkin Spice!
Fall Flavor Fest: Experience the essence of autumn with each bite, making this cake a seasonal favorite you’ll crave all year round.
Less is More: Looking for a lighter option? Reduce the sugar and swap in your favorite frostings; the base cake remains a delectable delight.

Pumpkin Spice Latte Cake Ingredients

For the Cake

All Purpose Flour – Provides structure for the cake. Substitution: Gluten-free flour (Bob’s Red Mill 1 to 1) works well as an alternative.
Pumpkin Pie Spice – Adds warmth and spice flavors characteristic of fall. Tip: Make your own blend using cinnamon, nutmeg, and cloves.
Baking Powder & Baking Soda – Leavening agents that help the cake rise. No substitutions required.
Salt – Enhances the flavors of the other ingredients. Don’t omit, as it balances sweetness.
Unsalted Butter – Keeps the cake moist and rich. Use softened butter for optimal mixing.
Granulated White Sugar – Sweetens the cake and contributes to its moisture. Substitution: Can reduce the amount if you prefer a less sweet result.
Eggs – Provides structure and moisture. Ensure they are at room temperature for better incorporation.
Vanilla Extract – Adds depth of flavor. Pure vanilla extract is preferred for the best taste.
Buttermilk – Contributes moisture and reacts with baking soda for a lighter texture. Substitution: Mix ½ cup whole milk with 1½ tsp lemon juice or vinegar to create buttermilk.
Canned Pumpkin Puree – Provides moisture and unmistakable pumpkin flavor. Substitution: Fresh pumpkin puree is acceptable but ensure the moisture level is similar.
Espresso or Strong Coffee – Infuses the cake with a robust coffee flavor that complements the pumpkin. Substitution: Strong brewed coffee can be used.
Whole Milk & Sweetened Condensed Milk – Creates the latte soak that keeps the cake moist. No substitutions for heavy moisture effect.

For the Cream Cheese Frosting

Cream Cheese – Base for the frosting, providing richness and tanginess. Use cold, as it will whip better with butter.
Powdered Sugar – Sweetens and thickens the frosting. Sift to avoid lumps.
Instant Espresso Powder – Intensifies the coffee flavor in the frosting. No substitutions; omit if coffee flavor is not desired.

Step‑by‑Step Instructions for Pumpkin Spice Latte Cake

Step 1: Preheat the Oven
Begin your delightful Pumpkin Spice Latte Cake by preheating your oven to 350°F (175°C). While it heats, prepare a light metal 9×9 inch baking pan by greasing it with butter or oil and lining the bottom with parchment paper, ensuring easy release after baking.

Step 2: Prepare 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, ½ teaspoon of baking soda, and ½ teaspoon of salt. This blend of dry ingredients will create the flavorful base for your cake while ensuring an even distribution of the spices.

Step 3: Cream Butter and Sugar
In a large mixing bowl, beat together ½ cup of softened unsalted butter and 1 cup of granulated white sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes. Next, add 2 eggs and 1 teaspoon of vanilla extract, mixing until everything is fully combined and smooth.

Step 4: Combine Wet Ingredients
Incorporate ¾ cup of buttermilk and 1 cup of canned pumpkin puree into the butter-sugar mixture, combining on low speed until well-mixed, even if it looks slightly curdled. This step will add moisture and that delightful pumpkin flavor essential for your Pumpkin Spice Latte Cake.

Step 5: Combine Dry and Wet Mixtures
Gradually add the prepared dry ingredient mixture to the wet ingredients, mixing on low speed just until everything is combined. Be careful not to over-mix; a few lumps are perfectly fine. This will help you achieve a cake that is soft and tender without being dense.

Step 6: Bake the Cake
Pour the cake batter into the prepared baking pan, using a spatula to smooth the top. Bake in your preheated oven for 35-38 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Let the aroma fill your kitchen as it bakes!

Step 7: Cool the Cake
After baking, let the Pumpkin Spice Latte Cake cool in the pan for about 30 minutes. Then, carefully transfer it to a wire rack, removing the pan and parchment once cooled slightly, allowing it to cool completely before frosting.

Step 8: Prepare Latte Soak
In a medium bowl, whisk together ½ cup of brewed espresso, ¼ cup of whole milk, and ¼ cup of sweetened condensed milk along with ½ teaspoon of pumpkin pie spice and 1 teaspoon of vanilla extract. Set this luscious latte soak aside; it will keep your cake wonderfully moist and flavorful.

Step 9: Make Cream Cheese Frosting
In a separate bowl, beat ½ cup of cold cream cheese until fluffy, then gradually add 2 cups of powdered sugar until smooth. Finally, mix in 1 tablespoon of instant espresso powder to intensify the coffee flavor of the frosting, creating a decadent topping for your cake.

Step 10: Assemble the Cake
Once the cake is cooled, level the top with a serrated knife if needed. Poke several holes in the top with a skewer and drizzle the prepared latte soak evenly over the cake. Then, spread the espresso cream cheese frosting generously across the top and sprinkle extra pumpkin pie spice for an added touch, slicing it into 16 delightful pieces to serve.

Pumpkin Spice Latte Cake Variations

Feel free to unleash your creativity with these delightful twists that can elevate your pumpkin spice latte cake to new heights!

Dairy-Free: Swap buttermilk and cream cheese with almond milk and coconut cream for a vegan-friendly version.
Transforming flavors with these alternatives can offer a delightful twist while preserving the essence of the cake.
Nutty Crunch: Add ½ cup of chopped walnuts or pecans into the batter for an added crunch.
The nutty bits will provide a satisfying contrast to the soft moist cake, making each bite a delight!
Chocolate Bliss: Introduce a handful of chocolate chips for a sweet surprise.
Imagine the delicious melding of chocolate and pumpkin, creating a comforting dessert you won’t forget.
Maple Sweet: Replace granulated sugar with maple syrup for a lightly flavored cake.
This substitution adds that warm, earthy sweetness that pairs wonderfully with the spices, enhancing the overall experience.
Spicy Kick: Mix in a touch of cayenne pepper to the cake for a subtle heat.
This twist adds complexity to the flavors, perfect for those who enjoy a little spice in their lives.
Caramel Drizzle: Top your cake with a homemade caramel sauce instead of frosting for a rich finish.
Imagine the caramel letters glistening atop your cake, inviting everyone to take a slice and indulge.
Fruity Twist: Stir in small chunks of apple or pear for a fruity surprise.
These additions bring a freshness to the cake, aligning with the cozy autumn vibes we all love.

Ready to elevate your baking? Don’t forget to pair your Pumpkin Spice Latte Cake with a glass of homemade Oatmilk Pumpkin Spice for the ultimate treat. Enjoy experimenting!

Expert Tips for Pumpkin Spice Latte Cake

Room Temperature Ingredients: Ensure all your ingredients are at room temperature to achieve a smooth batter and avoid a gummy texture in your Pumpkin Spice Latte Cake.
Accurate Measurements: Measure flour using a digital scale for precision, as even small discrepancies can affect the cake’s rise and texture.
Proper Mixing: Mix the dry and wet ingredients just until combined. Over-mixing can lead to a dense cake, so keep it gentle!
Baking Pan Choice: Use a light-colored metal pan for even baking. If you opt for a dark pan, reduce the oven temperature by 25°F to prevent over-browning.
Make-Ahead Magic: Consider baking the cake a day in advance. Allowing it to rest overnight enhances the flavors and moisture, making each slice even more delightful.

Storage Tips for Pumpkin Spice Latte Cake

Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Allow the cake to come to room temperature before serving to enhance the flavor and texture.

Freezer: For longer storage, wrap individual slices or whole cake tightly in plastic wrap and then foil, keeping in the freezer for up to 3 months. Thaw overnight in the fridge before enjoying.

Reheating: If desired, gently warm slices in the microwave for about 10-15 seconds. This brings back that cozy, fresh-out-of-the-oven feeling to your Pumpkin Spice Latte Cake.

Serving Suggestions: Revive the flavors by topping with whipped cream or a drizzle of coffee syrup upon reheating for an elevated dessert experience.

Make Ahead Options

These Pumpkin Spice Latte Cakes are a dream for meal prep aficionados! You can prepare the cake itself up to 24 hours in advance; simply bake, cool, and then wrap it tightly in plastic wrap to retain moisture. The espresso-infused soak can also be whisked together ahead of time; refrigerate it in an airtight container and use within 3 days for optimal flavor. When you’re ready to serve, just drizzle the soak over the cake, whip up the cream cheese frosting (which can be made up to 3 days prior and stored in the fridge), and frost your cake. This way, you’ll save precious time while still delivering a dessert that’s just as delicious and impressive!

What to Serve with Pumpkin Spice Latte Cake

Imagine wrapping your hands around a warm mug of spiced cider while savoring a slice of this decadent cake.

Cinnamon Whipped Cream: Adds a luxurious touch, enhancing the cake’s warm spices while providing a creamy contrast to the moist texture.
Apple Cider: Its sweet-tart flavor beautifully complements the rich pumpkin spice, making every sip a comfort to your cozy dessert.
Roasted Pecans: Their crunchy texture and nutty flavor pair exquisitely with the soft cake, elevating your dessert experience.
Vanilla Ice Cream: A classic pairing that offers a cool balance to the warm, spiced cake, it’s comfort in every scoop.
Hot Chocolate: For a cozy pairing, its rich and creamy sweetness beautifully offsets the spiced notes of the cake.
Chai Tea: Infused with warm spices, this aromatic beverage enhances the cake’s flavor profile, wrapping you in a comforting embrace.
Pumpkin Spice Latte: Served alongside, this drink reflects the same flavors as the cake, creating a delightful indulgence.
Caramel Sauce: A drizzle on top adds a decadent sweetness, creating a harmonious blend with the spiced cake and frosting.
Ginger Snap Cookies: Their crisp, spicy flavor offers a delightful texture variation that complements the moist cake beautifully.
Salted Caramel Brownies: For the ultimate dessert spread, the combination of rich chocolate and spice makes a crowd-pleaser that’s hard to resist.

Pumpkin Spice Latte Cake Recipe FAQs

How do I choose ripe pumpkins for making pumpkin puree?
Absolutely! If you’re using fresh pumpkins, look for ones that feel heavy for their size and have a hard, smooth skin. The stem should also be dry and woody—this is a good indicator of ripeness. For the sweet flavor you want, select sugar pie pumpkins, as they’re specifically bred for cooking with their smooth texture and rich taste.

How should I store leftover Pumpkin Spice Latte Cake?
Very! After enjoying your delightful Pumpkin Spice Latte Cake, store any leftovers in an airtight container in the fridge for up to 3 days. Remember, allowing it to come to room temperature before serving helps maintain the cake’s lovely flavor and texture. I often recommend serving it at room temperature or gently warming it for that freshly baked taste.

Can I freeze the Pumpkin Spice Latte Cake? If so, how?
Definitely! To freeze your cake, first make sure it’s completely cooled. Wrap individual slices or the whole cake tightly in plastic wrap, then cover it with aluminum foil to protect against freezer burn. It can last up to 3 months in the freezer. When you’re ready to indulge again, simply thaw it overnight in the fridge—it will be just like fresh-baked!

What should I do if my cake is too dense?
Oh no! If your Pumpkin Spice Latte Cake turns out dense, it’s most likely due to overmixing the batter or packing the flour too tightly. For next time, be sure to whisk the dry ingredients thoroughly before combining them with the wet ones, and gently fold them together just until moistened. This will help you achieve that soft and tender crumb.

Is this cake suitable for those with dairy allergies?
Yes! You can create a dairy-free version of the Pumpkin Spice Latte Cake by substituting the buttermilk with a homemade vegan alternative, like almond milk mixed with a bit of lemon juice. Additionally, replace unsalted butter with a dairy-free butter alternative, and use a vegan cream cheese for the frosting. You won’t miss the dairy at all!

Can I use fresh espresso instead of instant espresso powder for the frosting?
While fresh espresso can bring delicious flavor, for the frosting, I recommend sticking with instant espresso powder—it dissolves easily and gives the frosting a uniform flavor without adding extra moisture. If you prefer to use fresh espresso, just be cautious to not make your frosting too watery!