For those who love the cozy flavors of fall, this Pumpkin Spice Latte Cake is the ultimate dessert! It combines the rich, spicy flavor of pumpkin with the bold taste of coffee, all in a moist, tender cake that’s topped with a luscious cream cheese frosting. Whether you’re a pumpkin spice fan or a coffee lover, this cake is the perfect way to celebrate the season. It’s ideal for fall gatherings, Thanksgiving, or just to enjoy with a warm cup of coffee.
Ingredients
For the Pumpkin Spice Latte Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup brewed coffee (cooled to room temperature)
- ½ cup whole milk
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tablespoon brewed coffee (optional, for a coffee-flavored frosting)
- ½ teaspoon vanilla extract
- A pinch of salt
Optional Garnishes:
- Ground cinnamon or pumpkin pie spice for dusting
- Crushed coffee beans or chocolate shavings
- Whipped cream (for serving)
Instructions
Step 1: Prepare the Cake
- Preheat your oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, cloves, and salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Add the pumpkin: Mix in the pumpkin puree and vanilla extract until smooth and fully incorporated.
- Alternate wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the brewed coffee and milk. Start and end with the dry ingredients. Mix just until everything is combined—be careful not to overmix.
- Bake the cake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes: Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Step 2: Prepare the Cream Cheese Frosting
- Beat the cream cheese and butter: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2-3 minutes.
- Add the powdered sugar: Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. If the frosting is too thick, add 1 tablespoon of brewed coffee or milk to thin it out to your desired consistency.
- Add flavoring: Mix in the vanilla extract and a pinch of salt. Taste and adjust the sweetness if needed.
Step 3: Assemble the Cake
- Layer the cake: Once the cakes are completely cool, place the first layer on a serving platter or cake stand. Spread a generous layer of cream cheese frosting on top.
- Top with the second layer: Place the second cake layer on top and frost the top and sides with the remaining cream cheese frosting.
- Decorate: For extra flair, sprinkle the top with ground cinnamon or pumpkin pie spice. You can also garnish with crushed coffee beans, chocolate shavings, or even a few dollops of whipped cream.
Step 4: Chill and Serve
- Refrigerate: Although the cake can be served immediately, it’s best to refrigerate it for 1-2 hours to let the frosting firm up a bit and allow the flavors to meld.
- Serve: Slice and serve with a hot cup of coffee or a pumpkin spice latte for the perfect fall treat!
Nutrition Facts
Servings: 12-16 slices
Calories per Serving: Approximately 300-350 (based on 12 servings)
- Total Fat: 19g
- Saturated Fat: 8g
- Cholesterol: 55mg
- Carbohydrates: 36g
- Fiber: 1g
- Sugar: 26g
- Protein: 3g
Preparation Time
- Total Time: About 2 hours (including baking and chilling)
- Preparation Time: 30 minutes
- Baking Time: 25-30 minutes
- Cooling Time: 1-2 hours
How to Serve
- Serve as a dessert at fall gatherings, Thanksgiving, or birthdays.
- Pair it with a pumpkin spice latte or a hot cup of coffee to enhance the fall flavors.
- For a more festive touch, serve with whipped cream and a sprinkle of cinnamon.
Additional Tips
- Make it ahead: The cake can be made a day ahead and stored in the fridge. It actually gets better after a few hours as the flavors meld.
- Cake variations: You can make this into cupcakes instead of a layered cake. Bake at 350°F for about 18-20 minutes, and frost with the same cream cheese frosting.
- Dairy-free: Substitute the butter and cream cheese for dairy-free alternatives like vegan butter and vegan cream cheese. Use a non-dairy milk such as almond milk or oat milk in the cake.
- Spice variations: Adjust the spices to your liking. If you prefer a spicier cake, feel free to add more cinnamon or nutmeg.
Recipe Variations
- Pumpkin Spice Latte Cupcakes: Turn this into a cupcake recipe by baking the batter in a 12-cup muffin tin. Once cooled, frost with the cream cheese frosting and enjoy bite-sized versions of this delicious cake!
- Add-ins: For a bit of texture, you can fold in chopped nuts (like pecans or walnuts) or chocolate chips into the cake batter before baking.
- Coffee-flavored frosting: For a stronger coffee flavor, you can replace the brewed coffee in the frosting with instant espresso powder. Dissolve 1-2 teaspoons of espresso powder in a little hot water and incorporate it into the frosting.
Freezing and Storage
- Freezing: This cake freezes well! Wrap the cake layers tightly in plastic wrap, and then foil, and freeze for up to 2 months. Thaw in the refrigerator before frosting and serving.
- Storage: Store the cake in the fridge for up to 4 days. Be sure to cover it with plastic wrap or in an airtight container to keep the cake fresh.
Special Equipment
- Two 9-inch round cake pans (or your preferred cake size)
- Mixing bowls and electric mixer for the batter and frosting
- Whisk or sifter for the dry ingredients
- Cake stand or serving platter
FAQ Section
Q1: Can I use fresh pumpkin instead of canned pumpkin puree?
A1: Yes! You can use freshly roasted and pureed pumpkin. Just make sure to drain excess moisture to avoid making the batter too wet.
Q2: Can I make this cake gluten-free?
A2: Yes! Substitute the all-purpose flour with a gluten-free flour blend. You may need to add a little xanthan gum (about 1 teaspoon) to help with the texture.
Q3: Can I use a different frosting?
A3: Absolutely! If you prefer, you can use whipped cream, chocolate ganache, or a buttercream frosting instead of cream cheese frosting.
Q4: How can I make this cake less sweet?
A4: You can reduce the sugar in both the cake and the frosting. Alternatively, you can use a less sweet frosting like whipped cream or mascarpone cheese for a lighter option.
Q5: Can I add chocolate to this cake?
A5: For a chocolate twist, try adding mini chocolate chips to the batter or drizzle chocolate ganache over the top of the cake.
This Pumpkin Spice Latte Cake is the perfect way to bring the flavors of fall to your table. With its moist, spiced cake and creamy coffee-infused frosting, it’s an irresistible treat that’s sure to become a fall favorite! Enjoy it with a warm cup of coffee or a pumpkin spice latte for the ultimate autumn indulgence.
Print
Pumpkin Spice Latte Cake
- Total Time: 2 hours
Ingredients
Scale
For the Pumpkin Spice Latte Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup brewed coffee (cooled to room temperature)
- ½ cup whole milk
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tablespoon brewed coffee (optional, for a coffee-flavored frosting)
- ½ teaspoon vanilla extract
- A pinch of salt
Optional Garnishes:
- Ground cinnamon or pumpkin pie spice for dusting
- Crushed coffee beans or chocolate shavings
- Whipped cream (for serving)
Instructions
Step 1: Prepare the Cake
- Preheat your oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, cloves, and salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Add the pumpkin: Mix in the pumpkin puree and vanilla extract until smooth and fully incorporated.
- Alternate wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the brewed coffee and milk. Start and end with the dry ingredients. Mix just until everything is combined—be careful not to overmix.
- Bake the cake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes: Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Step 2: Prepare the Cream Cheese Frosting
- Beat the cream cheese and butter: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2-3 minutes.
- Add the powdered sugar: Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. If the frosting is too thick, add 1 tablespoon of brewed coffee or milk to thin it out to your desired consistency.
- Add flavoring: Mix in the vanilla extract and a pinch of salt. Taste and adjust the sweetness if needed.
Step 3: Assemble the Cake
- Layer the cake: Once the cakes are completely cool, place the first layer on a serving platter or cake stand. Spread a generous layer of cream cheese frosting on top.
- Top with the second layer: Place the second cake layer on top and frost the top and sides with the remaining cream cheese frosting.
- Decorate: For extra flair, sprinkle the top with ground cinnamon or pumpkin pie spice. You can also garnish with crushed coffee beans, chocolate shavings, or even a few dollops of whipped cream.
Step 4: Chill and Serve
- Refrigerate: Although the cake can be served immediately, it’s best to refrigerate it for 1-2 hours to let the frosting firm up a bit and allow the flavors to meld.
- Serve: Slice and serve with a hot cup of coffee or a pumpkin spice latte for the perfect fall treat!
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 19g
- Carbohydrates: 36g
- Protein: 3g
