Crisp mornings and fiery foliage set the stage for the ultimate fall treat: a Pumpkin Spice Latte Cake that feels like a cozy hug in dessert form. This cake blends the silky depth of pumpkin puree with the bittersweet warmth of brewed coffee, all wrapped up in a medley of aromatic spices. From the first forkful, you’ll notice the light, fluffy crumb that melts on your tongue, followed by the gentle kiss of cinnamon, ginger, nutmeg, and cloves—each spice playing its own delightful note. Whether you’re baking it for a family gathering, a work potluck, or simply to savor with a steaming mug of coffee, this cake captures the essence of autumn in every slice.
As someone who’s spent countless weekends experimenting in the kitchen, I can’t help but get a little giddy when pumpkin season rolls around. I still remember the first time I swapped out half the buttermilk for extra coffee—what a revelation! That subtle espresso undertone transformed a simple spice cake into something you’d happily serve at a café. And don’t even get me started on the cream cheese frosting: its velvety tang perfectly complements the cake’s sweetness while adding a luxurious mouthfeel. Throughout this article, I’ll guide you step by step, share my favorite tips, and encourage you to make this recipe your own. Let’s dive into every delicious detail and celebrate fall’s coziest flavors together!
KEY INGREDIENTS IN PUMPKIN SPICE LATTE CAKE
Before we dive into mixing and baking, let’s highlight the star players that give this cake its signature texture and flavor. Each ingredient works in harmony to create a tender, moist cake layered with lush frosting—so understanding their roles will help you bake with confidence.
- All-purpose flour
Provides the structural backbone of the cake, giving it strength and stability while still allowing for a tender crumb.
- Baking powder
Acts as a leavening agent to help the cake rise evenly, creating that light, fluffy texture we all crave.
- Baking soda
Works alongside the baking powder to neutralize acidic ingredients, ensuring a fine crumb and balanced rise.
- Salt
Enhances the overall flavor, cutting through sweetness and intensifying the spices and coffee notes.
- Granulated sugar
Sweetens the cake while also contributing to its moistness and helping the butter whip up light and fluffy.
- Unsalted butter (softened)
Adds richness and tenderness, plus it helps trap air when creamed with sugar for a lighter cake.
- Eggs (large)
Provide structure, moisture, and richness; they also help bind all the ingredients together.
- Pumpkin puree
Imparts vibrant color, natural sweetness, and a moist, tender texture, plus that unmistakable fall flavor.
- Brewed coffee (cooled)
Infuses the batter with a subtle espresso undertone, intensifying the spice flavors and adding depth.
- Vanilla extract
Rounds out the flavors with sweet, aromatic notes that complement both pumpkin and coffee.
- Ground cinnamon
The warm, slightly sweet spice that’s the hallmark of all things pumpkin spice.
- Ground ginger
Adds a zesty, peppery bite that lifts the cake’s overall profile.
- Ground nutmeg
Provides a rich, nutty warmth that deepens the spice blend.
- Ground cloves
Contributes a bold, earthy aroma to balance the sweetness and other spices.
- Buttermilk
Adds tangy moisture for a tender crumb and reacts with baking soda to improve rise.
For the frosting:
- Unsalted butter (softened)
Creates a rich, creamy base that whips smoothly with cream cheese.
- Cream cheese (softened)
Provides a tangy contrast to the sweet cake layers and gives the frosting a velvety texture.
- Powdered sugar
Sweetens and thickens the frosting, allowing it to hold its shape.
- Vanilla extract
Enhances the frosting’s flavor with warm, sweet notes.
- Ground cinnamon
Adds a hint of spice to tie the frosting back to the cake’s pumpkin spice roots.
HOW TO MAKE PUMPKIN SPICE LATTE CAKE
Now that we’ve covered all the essential ingredients, let’s roll up our sleeves and transform them into a show-stopping layered cake. Follow these steps closely, and you’ll have two tender, spiced cake rounds ready to be crowned with creamy frosting.
1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans on the bottom and up the sides to ensure the cakes release easily after baking.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Sifting these dry ingredients together ensures even spice distribution.
3. In a large bowl, beat the granulated sugar and softened butter with an electric mixer on medium speed for about 3 minutes, until the mixture is light and fluffy and pale in color.
4. Add the eggs one at a time, mixing well after each addition to maintain a smooth, emulsified batter. Then mix in the pumpkin puree, cooled brewed coffee, and vanilla extract until everything is evenly combined.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry mix. Use a gentle folding motion or low mixer speed to avoid overmixing and keep the batter tender.
6. Divide the finished batter evenly between the prepared pans. Use a spatula to smooth the tops and ensure both layers bake at the same rate.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it.
8. Allow the cakes to cool in the pans for 10 minutes, then carefully turn out onto wire racks to cool completely before decorating.
9. For the frosting, in a medium bowl, beat the butter and cream cheese on medium-high speed until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and ground cinnamon, continuing to beat until the frosting holds soft peaks.
10. Once the cakes are completely cool, spread a thick layer of frosting over one cake layer using an offset spatula. Top with the second layer and frost the top and sides of the cake until smooth.
11. Slice and serve your delicious Pumpkin Spice Latte Cake. For clean slices, wipe your knife between cuts.
SERVING SUGGESTIONS FOR PUMPKIN SPICE LATTE CAKE
Serving this Pumpkin Spice Latte Cake is all about creating a memorable fall experience. Whether you’re entertaining guests or indulging in a cozy night in, the presentation and pairings will elevate every slice. Picture a slice plated alongside a steaming beverage, garnished with a sprinkle of spice or a swirl of extra frosting—it’s the perfect moment to savor autumn’s best flavors.
- Pair each slice with a warm pumpkin spice latte for an extra boost of espresso and cozy aromas. Top the latte with frothed milk and a dusting of extra ground cinnamon to mirror the cake’s spices.
- Serve the cake slightly warmed in the microwave for 10–15 seconds, then add a dollop of whipped cream and a sprinkle of nutmeg. The gentle heat brings out the pumpkin and coffee flavors even more.
- Arrange slices on a rustic wooden board with seasonal accents like mini pumpkins, dried leaves, or a scattering of chopped pecans. This simple styling turns dessert into a gorgeous centerpiece.
- Offer a side of vanilla ice cream or maple ice cream for a contrast of cold and creamy against the spiced cake. A drizzle of warm caramel sauce takes this duo to the next level.
HOW TO STORE PUMPKIN SPICE LATTE CAKE
Storing your cake properly ensures that every slice remains just as moist and flavorful as the day you baked it. With the right techniques, you can enjoy leftovers for days or prep ahead for a special event. Proper storage also preserves the vibrant color and spice intensity, so you’ll never feel like you’re settling for less.
- Room temperature: Keep the cake on a cake stand covered with a dome or in an airtight container for up to 2 days. This method preserves the frosting’s texture and the cake’s moisture.
- Refrigeration: Store in an airtight container or wrap the cake (or individual slices) tightly in plastic wrap for up to 5 days. Chilling can firm up the frosting, making it ideal if you prefer a denser texture.
- Freezing: Wrap each layer (unfrosted) in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw layers at room temperature before frosting and serving to maintain the best texture.
- Make-ahead tip: Bake the cake layers a day in advance, wrap them well, and refrigerate. Prepare the frosting on the day of serving for the freshest taste and easiest assembly.
CONCLUSION
This Pumpkin Spice Latte Cake recipe is more than just a dessert—it’s a celebration of autumn’s warmth and spice in every bite. We walked through all the essential ingredients, from all-purpose flour to cream cheese, and I’ve shared how each one contributes to the cake’s tender crumb and rich flavor. The step-by-step instructions guide you from preheating your oven to the final flourish of cinnamon-sprinkled frosting, ensuring your baking experience is smooth and enjoyable. With serving suggestions ranging from café-style presentations to decadent ice cream pairings, you have plenty of ways to impress friends, family, or even yourself. Plus, the storage tips guarantee you can savor leftovers without sacrificing taste or texture.
Feel free to print this article and save it for later use—tuck it into your recipe binder or bookmark it on your device. You can also revisit this guide anytime you need a feel-good bake or want to wow your guests with a seasonal showstopper. Below, you’ll find a FAQ section to answer common questions, and I encourage you to drop your own questions, comments, or feedback. Have tips of your own? Encountered a challenge while baking? Let me know! Sharing your stories helps all of us refine our techniques and celebrate the simple joy of home baking. Happy baking!
Pumpkin Spice Latte Cake
Description
This Pumpkin Spice Latte Cake is moist, fluffy, and infused with aromatic spices and coffee, creating a delightful dessert perfect for autumn gatherings.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
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In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
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In a large bowl, beat the granulated sugar and butter together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
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Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree, brewed coffee, and vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
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Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
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Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
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Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
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For the frosting, in a medium bowl, beat the butter and cream cheese together until smooth. Gradually add the powdered sugar, vanilla extract, and cinnamon, beating until smooth and creamy.
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Once the cakes are completely cool, spread a thick layer of frosting over the top of one cake layer, then place the second layer on top. Frost the top and sides of the cake with the remaining frosting.
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Slice and serve your delicious Pumpkin Spice Latte Cake.
Note
- This cake combines the comforting flavors of pumpkin spice and coffee for a delightful fall treat.
- You can add a sprinkle of cinnamon or nutmeg on top for extra flavor and decoration.
- For a more intense coffee flavor, substitute some of the buttermilk with additional brewed coffee.
- Letting the cake cool completely before frosting ensures the frosting stays smooth and doesn’t melt.
- Consider pairing this cake with a warm pumpkin spice latte for the ultimate seasonal experience.
