There’s nothing quite like the cozy flavors of fall, and our Pumpkin Spice Latte Cake brings all those warm, comforting tastes into one delicious dessert. Inspired by the beloved seasonal drink, this cake combines rich pumpkin, aromatic spices, and a hint of coffee to create a perfect balance that’s sure to satisfy your cravings.
Whether you’re hosting a holiday gathering or simply want to enjoy a slice with your morning coffee, this cake is an easy way to celebrate the season. We’ve crafted a recipe that’s both moist and flavorful, making it a standout treat for any pumpkin spice lover. Let’s dive into this irresistible blend of fall flavors that’s as delightful as your favorite latte.
Ingredients
To create the perfect Pumpkin Spice Latte Cake, we carefully select ingredients that capture the essence of fall. Below are the key components you will need to bring this cozy dessert to life.
Cake Ingredients
- 2 ½ cups all-purpose flour (for a tender crumb)
- 2 teaspoons baking powder (ensures a light rise)
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice (blend of cinnamon, nutmeg, ginger, cloves)
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup unsalted butter, softened (adds richness)
- 1 ¾ cups granulated sugar
- 3 large eggs (room temperature for best mixing)
- 1 teaspoon pure vanilla extract
- 1 cup canned pumpkin puree (rich moisture and flavor)
- ½ cup brewed espresso or strong coffee (key to the latte flavor)
- ½ cup buttermilk (keeps the cake moist)
Pumpkin Spice Latte Frosting Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted (for smooth texture)
- 2 tablespoons brewed espresso or strong coffee (cooled)
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
Optional Garnishes
| Garnish Item | Description |
|---|---|
| Whipped cream | Adds creamy lightness to balance spices |
| Ground cinnamon | Light dusting for an elegant finish |
| Pumpkin seeds (toasted) | Adds texture and a nutty contrast |
| Chocolate shavings | Brings an extra layer of decadence |
Equipment Needed
To craft the perfect Pumpkin Spice Latte Cake, having the right equipment on hand ensures smooth preparation and flawless results. Below is the detailed list of tools we’ll need, organized by their use in the recipe:
| Equipment | Purpose |
|---|---|
| Mixing Bowls | For combining dry and wet ingredients |
| Electric Mixer | To cream butter and sugar, and blend batter |
| Measuring Cups | Accurate measurement of liquids and dry ingredients |
| Measuring Spoons | For precise addition of spices, baking powder, and extracts |
| Spatula | Folding ingredients and scraping the bowl |
| Whisk | Mixing the espresso into the batter |
| 9-inch Round Cake Pans (2) | To bake the layered cake evenly |
| Cooling Rack | For cooling cakes before frosting |
| Offset Spatula | Smooth application of frosting |
| Fine Mesh Sieve | Sifting dry ingredients and powdered sugar |
| Baking Spray or Parchment Paper | To prepare the pans and prevent sticking |
| Coffee Maker or Espresso Machine | For freshly brewed espresso |
We recommend preheating your oven before beginning and preparing the pans with either baking spray or parchment paper to ensure easy cake release.
Using an electric mixer will help us achieve a light and airy batter, essential for the moist texture this Pumpkin Spice Latte Cake is known for. The offset spatula lets us create a smooth frosting layer that enhances the cake’s aromatic spices and rich coffee flavor.
“Great equipment makes the baking process easier and ensures the best possible outcome for our Pumpkin Spice Latte Cake.” Let’s gather all these tools so we’re fully prepared to bring this seasonal delight to life.
Prep Work
Before we dive into assembling our Pumpkin Spice Latte Cake, it’s essential to complete a few key prep steps to ensure the batter blends smoothly, the frosting whips to perfection, and our pans are primed for easy cake release.
Preparing the Cake Batter
We start by combining all dry ingredients precisely to guarantee even flavor distribution. In a large bowl, sift together:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
In a separate bowl, cream unsalted butter (1 cup, room temperature) and granulated sugar (1 ¾ cups) using an electric mixer on medium speed until the mixture looks light and fluffy, about 3 to 4 minutes. This step introduces air, crucial for a moist texture.
Next, add 3 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract and 1 cup canned pumpkin puree until just combined.
Alternate adding the dry ingredients and ½ cup brewed espresso with 1 cup buttermilk into the wet mixture. Start and finish with the dry ingredients to maintain structure. Mix on low speed just until blended—overmixing can make the cake dense.
Making the Frosting
The frosting captures the essence of our Pumpkin Spice Latte theme with a coffee-spiced buttercream. Here’s how to prepare it:
| Ingredient | Measurement | Preparation |
|---|---|---|
| Unsalted butter | 1 cup (2 sticks) | Softened to room temperature |
| Powdered sugar | 4 cups | Sifted |
| Brewed espresso | 2 tablespoons | Cooled |
| Vanilla extract | 1 teaspoon | — |
| Pumpkin pie spice | 1 teaspoon | Freshly ground preferred |
Using an electric mixer, beat the softened butter until creamy, about 2 minutes. Gradually incorporate the powdered sugar one cup at a time, mixing on low speed to avoid a sugar cloud. Pour in the brewed espresso along with vanilla extract and pumpkin pie spice. Increase speed to medium-high and beat until the frosting is light and fluffy, approximately 3 to 5 minutes.
“The frosting should be smooth enough to spread easily yet stable enough to hold decorative swirls.”
Prepping the Baking Pans
We want our Pumpkin Spice Latte Cake to release effortlessly after baking. Follow these steps for prep:
- Preheat oven to 350°F (175°C).
- Spray two 9-inch round cake pans generously with non-stick baking spray including the sides.
- Line the bottoms of the pans with parchment paper circles cut to size.
- Lightly dust the pans with flour or cocoa powder (for a darker crust), tapping out any excess.
This combination ensures clean edges and a professional appearance once the cakes have cooled on a wire rack.
Directions
Follow these detailed steps to create our delicious Pumpkin Spice Latte Cake with perfectly balanced flavors and texture.
Baking the Cake Layers
- Preheat the oven to 350°F (175°C). Prepare two 9-inch round cake pans by spraying them with non-stick baking spray and lining the bottoms with parchment paper.
- In a large bowl, whisk together the dry ingredients:
- All-purpose flour
- Baking powder
- Pumpkin pie spice
- A pinch of salt
- In a separate bowl, use an electric mixer to cream the unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Combine pumpkin puree with brewed espresso and buttermilk in another bowl.
- Gradually alternate adding dry ingredients and the pumpkin mixture to the creamed butter mixture, starting and ending with dry ingredients. Mix until just combined to avoid overmixing.
- Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula for even baking.
- Place pans in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
| Step | Temperature | Bake Time | Pan Size |
|---|---|---|---|
| Bake cake layers | 350°F (175°C) | 30-35 minutes | 9-inch round x2 |
Cooling the Cake Layers
- Remove cakes from the oven and place pans on a cooling rack.
- Let cakes cool in the pans for 10 minutes to set and release gently from the sides.
- Run a knife around the edges and carefully invert layers onto the cooling rack to cool completely before frosting. This prevents sweating and soggy layers.
Preparing the Frosting
- In a chilled bowl, beat unsalted butter until smooth and creamy.
- Gradually add powdered sugar, continuing to beat on low to avoid dust clouds.
- Mix in brewed espresso, pumpkin pie spice, and vanilla extract until the frosting becomes light, fluffy, and spreadable.
- Taste and adjust espresso or pumpkin spice for preferred intensity.
Assembling the Cake
- Place one cake layer on a cake stand or serving plate.
- Use an offset spatula to spread a generous layer of frosting evenly over the cake top.
- Carefully place the second cake layer on top.
- Apply a thin crumb coat all over the cake to lock in crumbs, chill for 15 minutes, then apply a final thick layer of frosting, smoothing sides and top.
Decorating the Cake
- For an elegant finish, add optional garnishes:
- Swirls of whipped cream
- A light dusting of ground cinnamon
- Toasted pumpkin seeds for crunch
- Chocolate shavings for richness
- Use piping bags to create decorative frosting patterns if desired.
- Chill the assembled cake to set the frosting before serving to enhance flavors and texture.
Make-Ahead Tips
To enjoy our Pumpkin Spice Latte Cake with minimal hassle, follow these make-ahead tips for perfect flavor and texture.
Baking and Storing Cake Layers
- Bake the cake layers as instructed and let them cool completely on a cooling rack.
- Once cooled, wrap each layer tightly in plastic wrap to lock in moisture.
- Store the wrapped layers in an airtight container or reusable bag.
- You can refrigerate the layers for up to 3 days or freeze them for up to 1 month.
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Use airtight container/wrap |
| Freezer | Up to 1 month | Wrap well to prevent freezer burn |
Pro Tip: Thaw frozen layers overnight in the refrigerator before frosting to prevent condensation from making the cake soggy.
Making the Pumpkin Spice Latte Frosting Ahead
- Prepare the frosting and store it in an airtight container.
- Keep it refrigerated for up to 3 days.
- For best spreading consistency, bring frosting to room temperature and beat lightly before use.
Assembling the Cake in Advance
- Assemble the cake fully and apply the crumb coat, then chill it for at least 30 minutes before applying the final layer of frosting.
- Once fully frosted and decorated, refrigerate the cake.
- Allow the cake to sit at room temperature for 15-20 minutes before serving to enhance flavor and texture.
Summary of Make-Ahead Steps
| Step | When to Do | Storage & Notes |
|---|---|---|
| Bake Cake Layers | Up to 1 month in advance | Wrap tightly and freeze/refrigerate |
| Make Frosting | Up to 3 days ahead | Store airtight in fridge |
| Assemble Cake | Day before serving | Chill and bring to room temp before serving |
These tips ensure our Pumpkin Spice Latte Cake stays moist, flavorful, and ready to impress whenever we are ready to indulge.
Storage Instructions
To keep our Pumpkin Spice Latte Cake fresh and delicious, proper storage is essential. Follow these clear steps to maintain its moist texture and vibrant flavor.
Storing Cake Layers
- Cool Completely
Before storing, ensure the cake layers are completely cooled to prevent condensation which leads to sogginess.
- Wrap Tightly
Wrap each cake layer individually in plastic wrap to lock in moisture and prevent drying out.
- Use Airtight Containers
Place the wrapped layers in an airtight container or resealable plastic bag to protect from air exposure and fridge odors.
- Refrigerate or Freeze
According to our make-ahead tips, the storage duration varies:
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigeration | Up to 3 days | Keep wrapped and airtight |
| Freezing | Up to 1 month | Thaw wrapped layers overnight in fridge before use |
Storing Pumpkin Spice Latte Frosting
- Store the frosting in an airtight container.
- Refrigerate for up to 3 days.
- When ready to use, bring it to room temperature and whip lightly for a smooth, spreadable consistency.
Storing the Fully Assembled Cake
- After assembling and frosting, chill the cake in the refrigerator for at least 1 hour.
- Keep the cake covered with a cake dome or loosely with plastic wrap to prevent drying.
- Consume within 3 days for the best flavor and texture.
Pro Tip: For longer storage, freeze the assembled cake for up to 1 month. Wrap tightly with plastic wrap and a layer of foil. Thaw overnight in the fridge before serving.
Our Pumpkin Spice Latte Cake stays perfectly moist and flavorful with these storage steps, ensuring every bite captures the rich pumpkin spice and espresso notes we’ve crafted.
Conclusion
This Pumpkin Spice Latte Cake brings the perfect balance of fall flavors and comforting textures to any occasion. With its moist crumb and rich frosting, it’s a true celebration of the season’s best ingredients. Whether you’re baking for a holiday gathering or a cozy weekend treat, this cake delivers warmth and indulgence in every bite.
By following the steps carefully and using the right tools, we can create a dessert that not only tastes amazing but looks beautiful too. Plus, the make-ahead and storage tips make it easy to enjoy this seasonal favorite whenever the craving strikes. Let’s get baking and savor the delicious spirit of pumpkin spice in cake form!
Frequently Asked Questions
What are the main flavors in the Pumpkin Spice Latte Cake?
The cake combines rich pumpkin, warm pumpkin pie spices, and a hint of coffee, creating a cozy fall flavor perfect for the season.
What ingredients do I need to make the cake and frosting?
You’ll need all-purpose flour, baking powder, pumpkin pie spice, butter, sugar, eggs, vanilla, pumpkin puree, brewed espresso, buttermilk for the cake, and butter, powdered sugar, espresso, vanilla, and pumpkin spice for the frosting.
What equipment is required to bake this cake?
Essential tools include mixing bowls, electric mixer, measuring cups and spoons, spatula, whisk, 9-inch round cake pans, cooling rack, offset spatula, fine mesh sieve, baking spray or parchment paper, and a coffee maker or espresso machine.
How do I prepare the cake batter?
Start by combining dry ingredients, then cream butter and sugar until light. Add eggs and vanilla, mix in pumpkin puree, espresso, and buttermilk gradually until smooth.
At what temperature and for how long should I bake the cake?
Bake the cake layers at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted comes out clean.
How do I make the Pumpkin Spice Latte Frosting?
Beat unsalted butter until creamy, gradually add powdered sugar, espresso, vanilla, and pumpkin pie spice, mixing until light and fluffy.
Can I prepare the cake and frosting ahead of time?
Yes. Bake and cool the cake layers, then wrap tightly and store refrigerated up to 3 days or frozen for 1 month. Frosting can be refrigerated for 3 days before use.
How should I store the assembled cake?
Keep the fully assembled cake refrigerated, covered, for up to 3 days. For longer storage, freeze the entire cake wrapped well to preserve flavor and moisture.
What are some decoration suggestions for the cake?
Optional garnishes include whipped cream, a sprinkle of ground cinnamon, toasted pumpkin seeds, or chocolate shavings to enhance flavor and presentation.
How do I prevent the cake from becoming soggy?
Cool cake layers completely before frosting, and apply a crumb coat to seal in moisture. Chilling the cake after assembling helps maintain its texture.