Welcome to your new favorite fall treat! This Pumpkin Spice Latte Cake captures the cozy essence of your beloved coffee shop drink in a delightfully moist and flavorful dessert. Imagine layers of tender pumpkin cake swirled with rich espresso, all topped with a dreamy latte-inspired frosting. It’s the perfect way to embrace autumn’s flavors, marrying the warmth of pumpkin spice with the invigorating kick of coffee. Get ready to bake a stunning cake that will impress everyone.
Table of Contents
Pumpkin Spice Latte Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F and prepare a 9×9 inch baking pan by greasing and lining with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, pumpkin pie spice, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk pumpkin puree, oil, egg, yogurt, and vanilla extract until smooth, then gently fold this wet mixture into the dry ingredients until just combined.
- Take ½ cup of the batter, transfer it to a small bowl, and stir in ¾ teaspoon of espresso powder.
- Pour the pumpkin batter into the prepared pan, spread evenly, then dollop the espresso batter on top and swirl with a knife. Bake for 20-25 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan on a wire rack for 20 minutes, then use the parchment paper to lift it out and transfer it to the rack to cool completely.
- While the cake cools, combine espresso, cream, and brown sugar for the latte soak. Once the cake is at room temperature, poke holes in it and brush generously with the syrup, reserving some for garnish if desired.
- For the frosting, beat very soft butter with powdered sugar until fluffy. Add 1 tablespoon cream and vanilla extract, then sprinkle with espresso powder and beat until combined. Gradually add the remaining cream and beat until smooth.
- Spread the creamy frosting evenly over the cooled cake, then drizzle with the reserved coffee syrup and sprinkle with cinnamon.
Notes
Why You’ll Love This Cake
You’ll adore this Pumpkin Spice Latte Cake for so many reasons. It’s incredibly simple to make, even for beginner bakers, and tastes utterly divine.
- This cake delivers exceptional moisture and a tender crumb every time.
- The flavors are perfectly balanced, reminiscent of your favorite Starbucks fall beverage.
- Making this Starbucks-inspired dessert is a fantastic way to impress guests without stress.
- It’s versatile for any occasion, from casual family desserts to a show-stopping Thanksgiving centerpiece.
- Satisfy your seasonal cravings with this delightful spiced pumpkin coffee cake.
Ingredients
Creating this amazing Pumpkin Spice Latte Cake starts with a few simple ingredients. Always gather everything before you begin to ensure a smooth baking process.
For the Cake:
- 1 ¼ cups (180g) all-purpose flour: This forms the cake’s main structure.
- ¾ cup (150g) granulated sugar: Adds sweetness and helps with tenderness.
- 1 tsp pumpkin pie spice: The essential spice blend for that signature fall flavor. Many bakers make their own, and Sally’s Baking Addiction offers a popular homemade pumpkin pie spice recipe typically featuring cinnamon, ginger, nutmeg, cloves, and allspice.
- 1 tsp baking powder: Works with baking soda to create a light and airy texture.
- ¼ tsp baking soda: Reacts with acidic ingredients like pumpkin and yogurt for lift.
- ¼ tsp salt: Balances flavors and enhances sweetness.
- ¾ cup (180ml) pure pumpkin puree: Provides moisture and that classic pumpkin taste.
- ⅓ cup (80ml) oil: Contributes to the cake’s moistness and rich texture.
- 1 large egg, (at room temperature): Binds ingredients and adds structure.
- ⅓ cup (80ml) full fat plain yogurt: Adds moisture, tang, and helps with tenderizing.
- 1 tsp (5ml) pure vanilla extract: Deepens the overall flavor profile.
- ¾ tsp espresso powder: Infuses a bold coffee flavor into the cake batter.
For the Latte Soak:
- 2 tbsp (30ml) brewed espresso or strong coffee: Soaks into the cake for an intense coffee boost.
- 1 tbsp (15ml) light cream: Enriches the soak for a creamier mouthfeel.
- 2 tbsp (30g) packed light brown sugar: Sweetens the soak and adds a caramel note.
For the Latte Frosting:
- ⅓ cup (75g) unsalted butter, (very soft): Forms the creamy, rich base of your frosting.
- 1 cup (120g) powdered confectioner’s sugar: Sweetens and thickens the frosting.
- 2 tbsp (15ml) light or heavy cream: Adjusts the frosting’s consistency to perfect spreadability.
- ¼ tsp espresso powder: Adds a subtle but distinct coffee flavor to the frosting.
- ½ teaspoon pure vanilla extract: Enhances the sweetness and rounds out the flavors.
Notes and Substitutions:
You can use any neutral-flavored oil like canola or vegetable oil. While butter can be used, oil generally yields a moister cake. Always opt for 100% pure pumpkin puree, not pumpkin pie filling, which has added spices and sugar.
Equipment
Having the right tools makes baking a breeze. Here’s what you’ll need for this delightful Pumpkin Spice Latte Cake:
- 9×9 inch light metal baking pan: Essential for baking the cake evenly.
- Mixing bowls: For separating wet and dry ingredients.
- Measuring cups and spoons: To ensure accurate ingredient amounts.
- Whisk: For combining dry ingredients and wet mixtures.
- Rubber spatula: Great for folding batter and spreading frosting.
- Wire rack: For cooling the cake properly.
- Optional: electric mixer: Makes quick work of frosting preparation.
Instructions
Follow these step-by-step instructions to bake your perfect Pumpkin Spice Latte Cake. Accuracy and patience are key for a delicious result.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch light metal baking pan, then line it with parchment paper, leaving an overhang on two sides. This makes lifting the cake out much easier.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, pumpkin pie spice, baking powder, baking soda, and salt. Whisk until everything is evenly blended and there are no clumps.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the pure pumpkin puree, oil, room temperature egg, full-fat plain yogurt, and pure vanilla extract until the mixture is smooth and well combined.
- Mix Cake Batter: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently fold them together with a spatula until the batter is just uniform and no streaks of flour remain. Be careful not to overmix the batter.
- Create Coffee Swirl Batter: Transfer exactly ½ cup of the prepared pumpkin batter to a separate small bowl. Sprinkle the ¾ teaspoon of espresso powder over this smaller portion of batter. Gently stir the espresso powder into the batter until it’s fully incorporated and has a consistent coffee color.
- Assemble and Swirl: Pour the main pumpkin batter into your prepared 9×9 inch baking pan and spread it out evenly using your spatula. Carefully dollop spoonfuls of the espresso batter randomly on top of the pumpkin batter. Use a knife or a small offset spatula to gently swirl the espresso batter through the pumpkin batter. Create a beautiful marble effect without fully blending the two.
- Bake the Cake: Place the pan into the preheated oven. Bake for 20-25 minutes, or until a toothpick inserted into the center of the Pumpkin Spice Latte Cake comes out clean. The cake should be golden brown and spring back when lightly touched.
- Cool the Cake: Transfer the hot pan to a wire rack. Let the cake cool in the pan for exactly 20 minutes. After 20 minutes, use the parchment paper overhang to carefully lift the cake out of the pan and transfer it directly to the wire rack to finish cooling completely to room temperature. This is crucial before adding the soak and frosting.
- Make the Latte Soak: While the cake cools, prepare the latte soak. In a small bowl, combine the brewed espresso (or strong coffee), light cream, and packed light brown sugar. Whisk thoroughly until the brown sugar is completely dissolved and the mixture is smooth.
- Soak the Cake: Once the cake is fully cooled to room temperature, use a skewer or the tines of a fork to poke numerous holes evenly across the top surface of the cake. Brush the prepared coffee syrup generously and evenly over the entire cake, allowing it to soak in slowly. You can reserve a couple of teaspoons of the syrup to drizzle over the frosted cake later for an extra touch.
- Prepare the Latte Frosting: In a medium bowl, beat the very soft unsalted butter with the powdered confectioner’s sugar until the mixture is very fluffy and light. Add 1 tablespoon of light cream and the ½ teaspoon of pure vanilla extract. Sprinkle the ¼ teaspoon of espresso powder directly on top of the cream. Beat until all ingredients are combined and smooth. Gradually beat in the remaining 1 tablespoon of cream, a little at a time, until the frosting reaches a smooth, creamy, and spreadable consistency.
- Frost and Garnish: Once the cake is completely cooled and has absorbed the soak, spread the creamy latte frosting all over the top of the Pumpkin Spice Latte Cake. If you reserved some coffee syrup, drizzle it attractively over the frosting. For a final touch, sprinkle a bit of ground cinnamon or a pinch of pumpkin pie spice on top.
Pro Tips for the Perfect Cake
Achieving a bakery-worthy Pumpkin Spice Latte Cake is easy with these simple tips:
- Don’t Overmix: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined for a tender crumb.
- Even Swirl Technique: For the coffee swirl, don’t overdo it. Just a few gentle passes with a knife create beautiful marbling without blending.
- Cool Cake Completely: Always allow the cake to cool fully before soaking or frosting. A warm cake will melt the frosting and make the soak soggy.
- Room Temperature Ingredients: Eggs and yogurt at room temperature mix more easily and create a smoother, more emulsified batter. Serious Eats explains the science behind using room temperature ingredients in baking for optimal results.
- Quality Espresso Powder: Use a good quality, finely ground espresso powder for the best coffee flavor in your cake and frosting.
Serving, Storage, and Variations
This delightful Pumpkin Spice Latte Cake is perfect for any occasion and offers flexibility in how you enjoy and store it.
Serving Suggestions: Serve this cake with a warm mug of coffee or a fresh latte for the ultimate cozy experience. A dusting of extra pumpkin pie spice or a dollop of whipped cream makes a lovely garnish.
Storage: Store any leftover cake in an airtight container at room temperature for up to 2 days. Because the frosting contains cream and butter, you can also refrigerate the cake for up to 5 days. Let it come to room temperature for 30 minutes before serving for the best texture.
Variations:
- Different Frosting Flavors: Swap the espresso powder for a touch of maple extract in the frosting for a maple latte cake.
- Additions: Fold in ½ cup of mini chocolate chips or chopped pecans into the cake batter for added texture and flavor.
- Cupcakes: Easily adapt this recipe to make cupcakes. Fill liners about two-thirds full and bake for 18-22 minutes, then soak and frost.
Nutrition Information
This Pumpkin Spice Latte Cake is a delicious treat. Here’s an estimated nutritional breakdown per serving.
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 350 kcal |
| Total Fat | 18g |
| Saturated Fat | 10g |
| Cholesterol | 45mg |
| Sodium | 150mg |
| Total Carbs | 45g |
| Sugars | 30g |
| Protein | 4g |
Disclaimer: Nutritional information is an estimate based on ingredients and typical serving sizes. Actual values may vary based on specific brands and preparation methods.
Frequently Asked Questions
Do you have questions about making this delightful Pumpkin Spice Latte Cake? Here are some common inquiries.
- Can I use a different size pan? You can use an 8×8 inch pan for a thicker cake, but adjust the baking time, likely adding 5-10 minutes. Always check for doneness with a toothpick.
- Can I skip the coffee soak? Yes, you can skip the coffee soak if you prefer less coffee flavor. The cake will still be delicious and moist.
- How do I make it gluten-free? Replace the all-purpose flour with a 1:1 gluten-free baking flour blend containing xanthan gum.
- Can I make it vegan? To make this Pumpkin Spice Latte Cake vegan, substitute the egg with a flax egg, use plant-based yogurt, and vegan butter and cream for the frosting.
- How to make ahead of time? You can bake the cake a day in advance, let it cool completely, and store it airtight. Prepare the frosting just before serving, or store frosting separately in the fridge.
Conclusion
This Pumpkin Spice Latte Cake brings all the comforting flavors of fall right to your kitchen, making it incredibly simple to create a show-stopping dessert. With its moist pumpkin base, rich coffee swirl, and dreamy latte frosting, it’s truly an irresistible treat. You’ll love how easy it is to achieve such impressive results, perfect for sharing with loved ones or enjoying on your own cozy evening. Don’t wait—gather your ingredients and bake this delightful cake today! We would love to hear what you think; please rate, comment, and share your experience with this recipe.
Culinary disclaimer
Culinary disclaimer:
This content is provided for informational purposes only. It does not replace medical advice, professional diagnosis, or personalized treatment.
