Pumpkin Spice Latte Cake offers you the best of both worlds, coffee, and pumpkin, in one fabulous pan. As the leaves turn golden and the air crisp, few things are more comforting than the warm flavors of pumpkin spice and coffee. If you’re a fan of the comforting smell of a pumpkin spice latte, why not convert it into an Instagrammable cake? Whether you’re cooking for a special occasion or just enjoying a seasonal fare, this cake will keep a crowd happy.
Why You’ll Love Pumpkin Spice Latte Cake
Rich & Moist: This cake is so moist and delicious thanks to the pumpkin puree.
Perfectly Spiced: Earthy cinnamon, nutmeg, ginger, and cloves come together to capture the taste of the season.
Coffee Kick: The flirt of espresso powder compliments the flavor of everything and gives it that latte taste.
Frosting — Creamy: The cream cheese frosting is luscious and balances the warm spices wonderfully.
Now, let’s jump into the recipe!
Ingredients For Pumpkin Spice Latte Cake
For the Cake:
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tbsp espresso powder (or instant coffee)
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
½ tsp salt
1 cup pumpkin puree (not pumpkin pie filling)
½ cup vegetable oil
½ cup unsalted butter melted
1 cup granulated sugar
½ cup brown sugar
3 large eggs
1 tsp vanilla extract
½ cup buttermilk
For the cream cheese frosting:
8 oz cream cheese, softened
½ cup unsalted butter, at room temperature
2 cups powdered sugar
1 tsp vanilla extract
1 tbsp heavy cream (for consistency, if needed)
For Garnish (Optional):
Lime zest and/or cinnamon or nutmeg for dusting
Caramel drizzle
Coffee beans or crushed nuts
Pumpkin Spice Latte Cake Instructions
Step 1: Make the Cake Batter
Instructions: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and flour them, or line them with parchment paper. Whisk the flour, baking powder, baking powder, baking soda, espresso powder, cinnamon, nutmeg, ginger, cloves, and salt in a large mixing bowl.
In a separate bowl, whisk together the pumpkin puree, the granulated and brown sugars, vegetable oil, melted butter, eggs, and vanilla. Whisk until smooth. Mix the dry and wet ingredients in alternating portions, with the buttermilk. Mix until just combined.
Pour the batter into the two prepared cake pans.
Step 2: Bake the Cake
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
Step 3: Make the Frosting
The cream cheese and butter are beaten together in a large bowl until smooth and creamy. Add the powdered sugar gradually and continue beating until fluffy.
Mix in the vanilla extract. If the frosting is too thick, mix in a tablespoon of heavy cream to reach the desired consistency.
Step 4: Assemble the Cake
Set one cake layer on a serving plate and top with an even layer of frosting. Add the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Top with a sprinkle of cinnamon, a little caramel, or a few coffee beans for an elegant touch.
Serving & Storage Tips
Serving: This cake is excellent in the fall with a cup of black coffee or a pumpkin spice latte.
Store: In an airtight container in the refrigerator for 5 days. For the best texture, allow to sit at room temp for 15-20 minutes before serving.
Make-Ahead Tip: The cake layers can be baked the day before and kept wrapped in plastic wrap. Ice the cake before serving.
Final Thoughts
This Pumpkin Spice Latte Cake is a must for every pumpkin spice lover out there. It’s a lovely treat that captures all the warm, fall flavors in every bite. Whether you’re baking it for a festive gathering or just enjoying it on a cold evening, this cake will fill your home with warmth and joy.
Give this recipe a try and let us know in the comments below what you think. Happy baking!
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