Pumpkin Spice Latte Cake
As the leaves turn golden and the air becomes crisp, the comforting aroma of pumpkin spice fills our kitchens. The Pumpkin Spice Latte Cake is a delightful tribute to the fall season, combining the rich flavors of pumpkin and coffee with a luscious frosting. This cake is not just a treat for the taste buds but also a feast for the eyes, making it a perfect centerpiece for any autumn gathering or holiday celebration.
Why Make This Recipe
There’s something magical about the combination of pumpkin and spice that warms the heart and soul. This Pumpkin Spice Latte Cake captures that essence beautifully. It’s moist, flavorful, and provides a delightful espresso kick that elevates the traditional pumpkin cake to new heights. Whether you’re entertaining guests or simply indulging in a slice with your afternoon coffee, this cake is sure to impress. Plus, it’s an excellent way to bring the seasonal hint of fall into your home, creating memories with every bite.
How to Make Pumpkin Spice Latte Cake
Creating this cake is a delightful process that brings together simple ingredients for a spectacular result. Let’s break down the process into manageable parts.
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 large 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 (for frosting)
- 1 tsp vanilla extract (for frosting)
- 1 cup (224 g) unsalted butter, softened (for frosting)
- 8 oz (226 g) cream cheese, cold (for frosting)
- 2 cups (260 g) powdered sugar (for frosting)
- 1 1/2 tsp vanilla extract (for frosting)
- 2 tsp instant espresso powder (for frosting)
- 1 1/2 tsp pumpkin pie spice (for frosting)
Directions:
For the Pumpkin Cake:
- Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing them.
- In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Incorporate the eggs one at a time, followed by the vanilla extract, buttermilk, and pumpkin puree, mixing thoroughly.
- Gradually add the dry ingredients to the wet mixture until well combined.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let cool completely.
For the Latte Soak:
- Mix the espresso (or strong coffee), whole milk, and sweetened condensed milk in a small bowl.
- Once the cakes are cool, use a skewer to poke holes all over the surface of the cakes and brush the latte soak generously over.
For the Espresso Cream Cheese Frosting:
- In a mixing bowl, beat the softened butter and cold cream cheese together until smooth.
- Gradually mix in the powdered sugar, followed by the vanilla extract, instant espresso powder, and pumpkin pie spice until fully combined and fluffy.
Assembling the Cake:
- Place one cake layer on a serving platter. Spread a generous layer of frosting on top, then add the second layer.
- Frost the top and sides of the entire cake with the leftover frosting, smoothing it out with a spatula for a polished finish.
How to Serve Pumpkin Spice Latte Cake
This cake is best served at room temperature. Slice it into generous pieces and consider pairing it with a dollop of whipped cream for added indulgence. It’s the perfect accompaniment to a warm cup of coffee or tea, making it an ideal dessert for cozy gatherings.
How to Store Pumpkin Spice Latte Cake
To ensure freshness, store any leftover Pumpkin Spice Latte Cake in an airtight container in the refrigerator. It should keep well for up to a week. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to three months. Thaw the slices in the refrigerator before serving.
Tips to Make Pumpkin Spice Latte Cake
- Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature to ensure a smooth batter and even baking.
- Don’t Skip the Soak: The latte soak is essential for keeping the cake moist and adding that delicious coffee flavor, so be sure to apply it generously.
- Mixing Techniques: When combining ingredients, be careful not to overmix the batter, as this can lead to a denser cake.
Variation
While this recipe stands beautifully on its own, you can experiment with different flavors by adding chocolate chips or nuts to the batter. For a festive twist, consider adding a layer of cranberry sauce between the cake layers for a sweet yet tart contrast.
FAQs
Can I make this cake ahead of time?
Absolutely! This cake can be baked, soaked, and frosted a day in advance. Store it in the refrigerator overnight and let it come to room temperature before serving.
Can I substitute the buttermilk?
Yes! You can create a homemade buttermilk substitute by adding one tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes until it thickens.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just be sure to check that the other ingredients are also gluten-free.
Pumpkin Spice Latte Cake
Ingredients
For the cake
- 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 large 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
For the frosting
- 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
Instructions
Preparation of the Cake
- Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing them.
- In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Incorporate the eggs one at a time, followed by the vanilla extract, buttermilk, and pumpkin puree, mixing thoroughly.
- Gradually add the dry ingredients to the wet mixture until well combined.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let cool completely.
Latte Soak
- Mix the espresso (or strong coffee), whole milk, and sweetened condensed milk in a small bowl.
- Once the cakes are cool, use a skewer to poke holes all over the surface of the cakes and brush the latte soak generously over.
Espresso Cream Cheese Frosting
- In a mixing bowl, beat the softened butter and cold cream cheese together until smooth.
- Gradually mix in the powdered sugar, followed by the vanilla extract, instant espresso powder, and pumpkin pie spice until fully combined and fluffy.
Assembly
- Place one cake layer on a serving platter. Spread a generous layer of frosting on top, then add the second layer.
- Frost the top and sides of the entire cake with the leftover frosting, smoothing it out with a spatula for a polished finish.
