As the leaves begin to turn and the air takes on that crisp autumn chill, I find myself craving all things cozy and comforting. Imagine walking into your kitchen, the warm scents of pumpkin and spices swirling around you, evoking the essence of fall in every corner. That’s exactly how I felt when I first made this Pumpkin Spice Latte Cake with Espresso Buttercream. This delightful creation is not just a dessert; it’s an experience, blending the rich flavors of pumpkin with aromatic spices and a drizzle of espresso that makes your taste buds sing.
What’s truly special about this cake is its effortless charm—perfect for gatherings or simply treating yourself after a long day. With a moist, fluffy texture and a creamy frosting that’ll leave you wanting more, this cake embraces the season in each bite. Let’s step into the kitchen together and whip up this fall masterpiece—you’ll soon be the star of every coffee break and dessert table!
Why is Pumpkin Spice Latte Cake a must-try?
Cozy, comforting flavors: This cake embodies the essence of fall, bringing warm, spiced aromas into your home.
Decadent richness: The espresso buttercream frosting adds a creamy, coffee-infused touch that perfectly complements the pumpkin flavor.
Easy-to-make: Simple steps mean you can whip this cake up without hassle, making it a go-to for busy days or last-minute guests.
Crowd-pleaser: Its delightful combination of flavors ensures that everyone—coffee lovers or not—will be reaching for a second slice.
Versatile variations: Feel free to experiment! Swap espresso for chai or matcha to create unique flavor profiles for different occasions.
Indulging in this Pumpkin Spice Latte Cake is not just about dessert; it’s about creating warm memories and sharing joy with loved ones.
Pumpkin Spice Latte Cake Ingredients
For the Cake
- All-Purpose Flour – Provides structure and serves as the cake’s base; can be substituted with gluten-free flour blend.
- Granulated Sugar – Adds sweetness to balance the spiciness; consider using brown sugar for a richer flavor.
- Pumpkin Pie Spice – Infuses traditional fall flavors; a homemade blend can be created using cinnamon, ginger, nutmeg, allspice, and clove.
- Baking Powder – Helps the cake rise to achieve a light, airy texture.
- Baking Soda – Works alongside baking powder for leavening.
- Salt – Enhances flavor and balances sweetness in the cake.
- Pure Pumpkin Puree – Moistens the cake while delivering that signature pumpkin flavor; canned is recommended for consistency.
- Oil – Adds moisture and tenderness; you can substitute with melted butter, but it will affect the texture.
- Large Egg – Binds the ingredients and adds richness; use a room temperature egg for better mixing.
- Full Fat Plain Yogurt – Adds moisture and tang; can be substituted with sour cream, adjusting liquid quantities as needed.
- Pure Vanilla Extract – Enhances the overall flavor profile of the cake.
- Espresso Powder – Contributes a rich coffee flavor; brewed espresso or strong coffee can be used as a substitute in a pinch.
For the Latte Soak
- Brewed Espresso/Strong Coffee – Adds a punch of flavor in the soak; perfect for transforming the cake into a Pumpkin Spice Latte Cake experience.
- Light Cream – Gives creaminess to the soak; whole milk can serve as a viable substitute.
- Light Brown Sugar – Adds sweetness and moisture to the soak.
For the Espresso Buttercream Frosting
- Unsalted Butter – Primary fat for the frosting; should be very soft for proper mixing.
- Powdered Sugar – Sweetens and thickens the frosting for a smooth texture.
- Heavy Cream – Lightens the frosting and adds silkiness; you can use milk in lesser quantity if needed.
This Pumpkin Spice Latte Cake is not just a treat but a way to embrace the cozy vibes of fall while bringing joy to your gatherings!
How to Make Pumpkin Spice Latte Cake
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Preheat and Prepare: Preheat your oven to 350°F and lightly grease a 9×9 inch baking pan. Place parchment paper in the pan for easy removal later on.
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Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, pumpkin pie spice, baking powder, baking soda, and salt until well combined and fluffy.
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Combine Wet Ingredients: In a separate medium bowl, mix the pure pumpkin puree, oil, egg, yogurt, and vanilla extract until the mixture is smooth and creamy.
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Combine Mixtures: Gently fold the wet ingredients into the dry ingredients using a spatula until just combined. Be careful not to overmix. Reserve ½ cup of this batter and stir in the espresso powder for a coffee-infused touch.
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Layer and Bake: Pour the pumpkin batter into the prepared pan. Spoon dollops of the espresso batter on top and swirl them together using a knife. Bake for 20-25 minutes, or until a toothpick poked in the center comes out clean.
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Cool the Cake: After baking, let the cake cool in the pan for about 20 minutes. Then, transfer it to a wire rack to cool completely for frosting.
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Make the Latte Soak: In a small bowl, dissolve the light brown sugar in brewed espresso and light cream. Poke several holes in the cooled cake and brush the soak evenly over the top to infuse flavor.
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Prepare the Frosting: In a large mixing bowl, beat the unsalted butter until fluffy. Gradually add the powdered sugar, heavy cream, and espresso powder, mixing until smooth and creamy.
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Frost and Garnish: Once the cake is completely cooled, spread the espresso buttercream frosting evenly over the top. Drizzle with additional reserved espresso syrup and sprinkle with a touch of cinnamon for extra flair.
Optional: Serve with a dollop of whipped cream for a delightful finishing touch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Pumpkin Spice Latte Cakes are perfect for busy home cooks looking to save time! You can prepare the cake batter up to 24 hours in advance; simply mix it and store it in an airtight container in the refrigerator. The espresso soak can also be made ahead and refrigerated for up to 3 days. When you’re ready to bake, just pour the batter into the pan and follow the baking instructions as usual. For the frosting, it’s best to whip it up fresh, but you can prepare the butter and powdered sugar combination a day ahead and store it in the fridge. Just remember to let it come to room temperature before frosting the cake, ensuring that every slice is just as delicious as if it were made fresh!
Expert Tips for Pumpkin Spice Latte Cake
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for better emulsification, leading to a lighter cake.
- Gentle Mixing: Avoid overmixing the batter; it can result in a dense texture. Mix just until combined for a fluffy finish.
- Cool Completely: Allow the cake to cool completely before adding the latte soak and frosting to prevent melting and achieving the perfect layered look.
- Batter Swirling: When swirling the espresso batter into the pumpkin batter, use a gentle hand to create beautiful marbled patterns without mixing too thoroughly.
- Storage Care: Store any leftovers in an airtight container at room temperature for up to 3 days to maintain the cake’s soft texture and flavors.
Embrace these tips for making your Pumpkin Spice Latte Cake an unforgettable fall treat!
What to Serve with Pumpkin Spice Latte Cake?
Indulging in this cake calls for sidekicks that elevate the cozy autumn experience, complementing its rich flavors beautifully.
- Whipped Cream: Adds a light, airy texture and a creamy finish that enhances the cake’s espresso and pumpkin flavors.
- Spiced Chai Latte: The warm spices in this tea echo the cake’s flavors, providing a comforting drink to sip alongside.
- Apple Crisp: The sweet, tart apples and crunchy topping create a delightful contrast to the cake’s moist texture. It warms the heart just as much!
- Caramel Sauce: A drizzle brings an extra layer of sweetness and richness, accented by a hint of salt for balance.
- Hot Chocolate: With its rich cocoa and creamy notes, this drink makes you feel like you’re cozying up by the fireplace.
- Cinnamon Sugar Doughnuts: These can double as dessert or a snack, offering a satisfying crunch that pairs wonderfully with the cake’s soft crumb.
- Pumpkin Spice Latte: No better pairing exists! The coffee and spice match perfectly, amplifying the cake’s deliciousness.
- Nutty Granola: A crunchy contrast with a touch of sweetness that works well if you enjoy a breakfast-inspired treat.
- Vanilla Ice Cream: Melted on top, it creates a luscious blend with the warm cake, making every bite a delight.
Each of these suggestions not only complements the Pumpkin Spice Latte Cake but also brings a little extra warmth and joy to your table!
Pumpkin Spice Latte Cake Variations
Customize your baking adventure and bring new flavors to life with these delightful twists!
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Chai Swap: Replace espresso with brewed chai tea for a spicy warmth that’s perfect for fall.
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Matcha Magic: Use matcha powder instead of espresso for a vibrant green hue and unique taste.
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Cream Cheese Frosting: Substitute espresso buttercream with cream cheese frosting for a tangy contrast to the sweet cake.
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Nutty Crunch: Add chopped walnuts or pecans to the batter for a delightful texture and nutty flavor.
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Gluten-Free Option: Swap all-purpose flour for a 1:1 gluten-free blend without compromising taste or texture.
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Mini Muffins: Bake the batter in muffin tins for easy grab-and-go treats, adjusting baking time to about 15-18 minutes.
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Caramel Drizzle: Drizzle caramel sauce over the frosting for an indulgent touch that’ll elevate each slice.
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Spicy Kick: Add a pinch of cayenne or pepper flakes to the batter for those who love a spicy surprise!
These variations invite you to explore and make this Pumpkin Spice Latte Cake your own, turning every bite into a little piece of comforting joy.
How to Store and Freeze Pumpkin Spice Latte Cake
Room Temperature: Store in an airtight container for up to 3 days to maintain freshness, avoiding excess moisture.
Fridge: If you prefer a chillier treat, you can refrigerate the cake for up to 5 days; just be sure to cover it to keep it from drying out.
Freezer: Wrap tightly in plastic wrap and then foil; this Pumpkin Spice Latte Cake can be frozen for up to 3 months. Thaw in the fridge when ready to enjoy.
Reheating: To reheat, place a slice in the microwave for about 15-20 seconds or enjoy cold for a refreshing flavor twist.
Pumpkin Spice Latte Cake Recipe FAQs
What type of pumpkin is best for this recipe?
Absolutely, for the best results, I recommend using pure pumpkin puree. Canned pumpkin puree is the most reliable because of its consistent moisture content. If you opt for homemade puree, ensure that it’s well drained and not too watery, as that can affect the cake’s texture.
How should I store leftover Pumpkin Spice Latte Cake?
For optimal freshness, store the cake in an airtight container at room temperature for up to 3 days. If you’re looking to keep it longer, you can refrigerate it for up to 5 days. Just be sure to wrap it well to prevent drying.
Can I freeze the Pumpkin Spice Latte Cake?
Absolutely, this cake is freezer-friendly! To freeze, wrap your completely cooled cake tightly in plastic wrap and then in foil. It will maintain its best quality for up to 3 months. When you’re ready to enjoy, simply thaw it in the fridge overnight before serving.
What if my cake comes out too dense?
If you find your cake is dense, it may have been overmixed. Gently fold the wet and dry ingredients together until just combined—no more! Additionally, ensure that all your ingredients are at room temperature before mixing, as that helps create a light and fluffy texture.
Are there any dietary considerations for this recipe?
Yes! If you or someone you’re serving has gluten concerns, you can substitute all-purpose flour with a gluten-free flour blend. If you’re looking for a dairy-free version, try using coconut oil instead of butter and non-dairy yogurt and cream. Always check ingredient labels for allergy concerns.
How can I adjust the sweetness in the cake?
If you prefer a less sweet cake, you can slightly reduce the amount of sugar used. Consider using brown sugar for a deeper flavor while cutting back. Additionally, topping it with a less sweet frosting or even a cream cheese frosting can balance any sweetness.
Pumpkin Spice Latte Cake Recipe FAQs
Pumpkin Spice Latte Cake: A Cozy Fall Treat to Savor
Ingredients
Equipment
Method
- Preheat your oven to 350°F and lightly grease a 9x9 inch baking pan. Place parchment paper in the pan for easy removal later on.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, pumpkin pie spice, baking powder, baking soda, and salt until well combined and fluffy.
- In a separate medium bowl, mix the pure pumpkin puree, oil, egg, yogurt, and vanilla extract until the mixture is smooth and creamy.
- Gently fold the wet ingredients into the dry ingredients using a spatula until just combined. Reserve ½ cup of this batter and stir in the espresso powder.
- Pour the pumpkin batter into the prepared pan. Spoon dollops of the espresso batter on top and swirl them together using a knife. Bake for 20-25 minutes.
- After baking, let the cake cool in the pan for about 20 minutes. Then, transfer it to a wire rack to cool completely.
- In a small bowl, dissolve the light brown sugar in brewed espresso and light cream. Poke several holes in the cooled cake and brush the soak evenly over the top.
- In a large mixing bowl, beat the unsalted butter until fluffy. Gradually add the powdered sugar, heavy cream, and espresso powder, mixing until smooth.
- Once the cake is completely cooled, spread the espresso buttercream frosting evenly over the top. Drizzle with reserved espresso syrup and sprinkle with cinnamon.