Pumpkin Spice Latte Cake: The Ultimate Fall Dessert Recipe

Pumpkin Spice Latte Cake: Just the name alone conjures up images of cozy autumn days, doesn’t it? Imagine sinking your fork into a slice of moist, spiced cake, the aroma of pumpkin and coffee swirling around you. This isn’t just dessert; it’s an experience, a warm hug on a chilly day, and a delightful way to celebrate the flavors of fall.

The pumpkin spice latte itself, the inspiration for this cake, has a relatively recent history, originating in the early 2000s. However, the combination of pumpkin and warm spices like cinnamon, nutmeg, and ginger has been a beloved flavor profile for centuries, particularly in American baking traditions. Think pumpkin pie, pumpkin bread – these are flavors that evoke feelings of home and comfort.

What makes this Pumpkin Spice Latte Cake so irresistible? It’s the perfect marriage of textures and tastes. The cake is incredibly moist, thanks to the pumpkin puree, and the spices add a depth of flavor that’s both comforting and exciting. The coffee element, whether it’s a coffee-infused buttercream or a simple coffee glaze, elevates the cake to another level, adding a subtle bitterness that balances the sweetness perfectly. People adore this cake because it captures the essence of their favorite fall beverage in a decadent, shareable treat. It’s also surprisingly easy to make, making it a perfect choice for both experienced bakers and those just starting out. Get ready to impress your friends and family with this show-stopping dessert!

this RECIPE

Ingredients:

• For the Cake:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• For the Coffee Soak:
• 1/2 cup strong brewed coffee, cooled
• 2 tablespoons granulated sugar
• For the Cream Cheese Frosting:
• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 2-4 tablespoons milk or heavy cream (for desired consistency)
• For the Optional Garnish:
• Pinch of ground cinnamon
• Chopped pecans or walnuts
• Caramel sauce drizzle

Preparing the Cake Batter:

Alright, let’s get started with the heart of this recipe – the cake itself! This is where the magic happens, and we’ll be combining all those lovely pumpkin spice flavors into a moist and delicious cake.

1. Preheat and Prep: First things first, preheat your oven to 350°F (175°C). While the oven is heating up, grease and flour a 9×13 inch baking pan. You can also line the bottom with parchment paper for extra insurance against sticking. I always find this step helps ensure the cake comes out cleanly.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Make sure everything is well combined so that the spices are evenly distributed throughout the cake. This is crucial for that perfect pumpkin spice flavor in every bite!
3. Combine Wet Ingredients: In a separate, large bowl, whisk together the sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth. You want to make sure the sugar is well incorporated into the wet ingredients.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. So, add about a third of the dry ingredients, then half of the buttermilk, then another third of the dry ingredients, the remaining buttermilk, and finally the last of the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can lead to a tough cake. A few streaks of flour are okay at this point.

Baking the Cake:

Now that our batter is ready, it’s time to bake it to golden perfection. This is where patience comes in handy, as you’ll want to make sure the cake is fully cooked before taking it out of the oven.

1. Pour and Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it, as baking times can vary depending on your oven.
2. Cool Completely: Once the cake is done, remove it from the oven and let it cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. This is important to prevent the cake from sticking to the pan and breaking apart. Make sure it’s completely cool before frosting!

Preparing the Coffee Soak:

This step is optional, but I highly recommend it! The coffee soak adds a wonderful depth of flavor and keeps the cake incredibly moist. It’s like giving your cake a little spa treatment.

1. Combine Coffee and Sugar: In a small bowl, combine the cooled brewed coffee and sugar. Stir until the sugar is completely dissolved.
2. Soak the Cake: Once the cake is completely cooled, use a toothpick or skewer to poke holes all over the top of the cake. Slowly drizzle the coffee mixture evenly over the cake, allowing it to soak in. Don’t worry if it seems like a lot of liquid; the cake will absorb it.

Making the Cream Cheese Frosting:

Ah, the frosting! This is what takes the cake from good to absolutely irresistible. Cream cheese frosting is the perfect complement to the pumpkin spice flavors, adding a tangy sweetness that’s simply divine.

1. Cream Butter and Cream Cheese: In a large bowl (or the bowl of a stand mixer), beat the softened cream cheese and butter together until smooth and creamy. Make sure both the cream cheese and butter are at room temperature for the best results. This will prevent lumps in your frosting.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Start on low speed to prevent a powdered sugar cloud!
3. Add Vanilla and Cinnamon: Stir in the vanilla extract and cinnamon.
4. Adjust Consistency: Add milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency. You want it to be smooth, creamy, and spreadable.

Frosting and Garnishing the Cake:

The final step! Now we get to put it all together and make this cake look as beautiful as it tastes. Get creative with your frosting and garnishes – this is your chance to shine!

1. Frost the Cake: Spread the cream cheese frosting evenly over the top of the cooled, soaked cake. You can use an offset spatula for a smooth finish or create swirls and peaks for a more rustic look.
2. Garnish (Optional): Sprinkle the top of the cake with a pinch of ground cinnamon, chopped pecans or walnuts, and/or a drizzle of caramel sauce. These garnishes add a touch of elegance and enhance the flavors of the cake.
3. Chill (Optional): For best results, chill the frosted cake in the refrigerator for at least 30 minutes before serving. This will allow the frosting to set and the flavors to meld together even more.
4. Serve and Enjoy: Slice the cake and serve. This Pumpkin Spice Latte Cake is perfect with a cup of coffee or tea. Enjoy!

Conclusion:

And there you have it! This Pumpkin Spice Latte Cake isn’t just a cake; it’s an experience. It’s the warm hug of autumn in every single bite, the comforting aroma that fills your kitchen, and the delightful combination of flavors that will have everyone asking for seconds (and the recipe!). I truly believe this is a must-try recipe for anyone who loves fall flavors, coffee, or simply a delicious and moist cake.

Why is it a must-try? Because it perfectly captures the essence of a pumpkin spice latte in cake form. The moist, spiced cake layers are infused with pumpkin puree and warm spices like cinnamon, nutmeg, and ginger. The coffee-infused buttercream frosting adds a creamy, rich counterpoint that elevates the entire cake. It’s not overly sweet, allowing the complex flavors to shine through. Plus, it’s surprisingly easy to make, even for beginner bakers. I promise, the effort is well worth the reward.

But the fun doesn’t stop there! Feel free to get creative with serving suggestions and variations. For a truly decadent experience, serve each slice with a dollop of whipped cream and a sprinkle of cinnamon. You could also drizzle a little caramel sauce over the top for an extra touch of sweetness.

Here are a few other ideas to customize your Pumpkin Spice Latte Cake:

Serving Suggestions:

• Serve warm with a scoop of vanilla ice cream. The contrast of warm cake and cold ice cream is divine!
• Pair it with a hot cup of coffee or tea for the ultimate cozy treat.
• Dust the top with cocoa powder for a beautiful presentation.
• Add a sprinkle of chopped pecans or walnuts for a nutty crunch.

Variations:

• For a vegan version, substitute the eggs with applesauce or a flax egg mixture and use a plant-based butter alternative.
• If you’re not a fan of coffee, you can omit the coffee extract from the frosting or replace it with vanilla extract.
• Add chocolate chips to the cake batter for a chocolate pumpkin spice twist.
• Make it into cupcakes instead of a cake! Simply adjust the baking time accordingly.
• Try a cream cheese frosting instead of buttercream for a tangier flavor profile.

I’ve poured my heart into perfecting this recipe, and I’m so excited for you to try it. I truly believe it will become a new favorite in your household, especially during the fall season. It’s the perfect cake for Thanksgiving, Halloween, or any autumn gathering. It’s also a wonderful treat to bake on a cozy weekend afternoon.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake the most delicious Pumpkin Spice Latte Cake you’ve ever tasted! I’m confident that you’ll love it as much as I do.

And most importantly, I want to hear about your experience! Once you’ve made this cake, please come back and leave a comment below. Let me know how it turned out, what variations you tried, and any tips or tricks you discovered along the way. Your feedback is invaluable, and I love hearing from you. Happy baking! I can’t wait to see your beautiful Pumpkin Spice Latte Cake creations!