There’s something magical about the crisp turn of leaves and the comforting warmth of a slice of cake that perfectly captures the spirit of fall. This Pumpkin Spice Latte Cake is like a cozy hug for your taste buds—moist, tender layers infused with pure pumpkin bliss, warming spices, and just a whisper of coffee that makes every bite feel indulgent. You’ll fall in love with how the gentle sweetness of granulated and light brown sugars plays off the aromatic dance of cinnamon, nutmeg, ginger, and cloves. It’s the kind of cake that makes your kitchen smell like autumn itself, beckoning friends and family to gather around and savor each morsel.
What makes this cake truly special is its harmony of textures and flavors: the pumpkin puree keeps it luxuriously moist, while a combination of butter and vegetable oil delivers just the right richness. Eggs and leaveners work together to give it a lofty rise, and a splash of strong brewed coffee deepens that classic Pumpkin Spice Latte character. With an intermediate difficulty level, you’ll find it rewarding yet approachable—25 minutes to prep, about 30 minutes to bake, and a short rest so the frosting can set before serving. At around 450 calories per slice (assuming 12 servings), it’s a treat well worth the occasion. Whether you’re hosting an autumn gathering or simply craving a seasonally spirited dessert, this cake is guaranteed to become a cozy favorite.
KEY INGREDIENTS IN PUMPKIN SPICE LATTE CAKE
Before we dive into the baking magic, let’s meet the all-stars that make this cake so irresistible. Each ingredient plays a crucial role, from giving structure and moisture to layering in those signature fall flavors and that hint of coffee we all love.
- All-purpose flour: Provides the foundational structure and helps create a tender crumb that still holds its shape under frosting.
- Canned pumpkin puree: Brings vibrant color, natural moisture, and that unmistakable pumpkin sweetness, ensuring each bite is lush and soft.
- Granulated sugar: Adds clean, straightforward sweetness and contributes to a light texture by helping to aerate the batter during mixing.
- Light brown sugar: Infuses the cake with rich, caramel-like notes and extra moisture, giving those cozy amber undertones.
- Unsalted butter: Delivers creamy richness and enhances flavor, ensuring a smooth mouthfeel and helping with the cake’s rise.
- Vegetable oil: Locks in additional moisture, keeping the cake soft and preventing it from becoming dry over time.
- Large eggs: Act as binding agents and leaveners, providing structure and a delicate lift to the cake layers.
- Pure vanilla extract: Rounds out and intensifies other flavors, adding a sweet, floral aroma that melds beautifully with the spices.
- Baking powder: Leavening agent that creates air pockets, resulting in a light and fluffy cake.
- Baking soda: Works with acidic ingredients like buttermilk to give extra lift and tenderness.
- Ground cinnamon: The heartbeat of pumpkin spice, offering a warm, sweet flavor that instantly conjures autumn.
- Ground nutmeg: Adds a gentle, nutty warmth that complements the cinnamon and deepens the spice profile.
- Ground ginger: Introduces a subtle zing that balances the sweetness and heightens the spice blend.
- Ground cloves: Provides an aromatic, slightly pungent depth, rounding out the spiced symphony.
- Salt: Enhances and balances the sweetness and spices, making every flavor pop.
- Strong brewed coffee: Infuses a hint of espresso-like richness that amplifies the pumpkin and spice flavors without overpowering.
- Buttermilk: Adds tangy moisture and tenderizes the crumb, reacting with baking soda for extra fluffiness.
- Cream cheese: Forms the tangy backbone of the frosting, adding a luscious, slightly tart contrast to the sweet cake.
- Unsalted butter (for frosting): Contributes to a rich, silky texture and smooth spreadability.
- Powdered sugar: Sweetens and thickens the frosting, ensuring it holds its shape when piped or spread.
- Vanilla extract (for frosting): Gives a delicate, sweet aroma that complements the cream cheese’s tang.
- Pumpkin pie spice: Sprinkles in an extra layer of autumnal magic, harmonizing all the frosting flavors with a touch of warm spice.
HOW TO MAKE PUMPKIN SPICE LATTE CAKE
Let’s turn those ingredients into a showstopping dessert. This step-by-step guide will walk you through effortless mixing, perfect layering, and a dreamy cream cheese frosting that binds everything into a slice of fall heaven.
1. Preheat your oven to 350°F (175°C). Position a rack in the center, then grease and flour two 9-inch round cake pans to ensure easy release and clean edges.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt. Stir until the spices are evenly distributed and the mixture is uniform. Set this dry blend aside.
3. In a large bowl, beat together the softened butter, granulated sugar, and light brown sugar with an electric mixer on medium speed. Continue until the mixture turns pale and fluffy, scraping down the sides as needed. Add the vegetable oil and pure vanilla extract, then mix until fully combined.
4. Add the eggs one at a time, beating well after each addition so the batter becomes smooth and elastic. Once the eggs are incorporated, fold in the pumpkin puree until the batter has an even, velvety texture.
5. Gradually alternate adding the flour mixture with the cooled strong brewed coffee and buttermilk, beginning and ending with the flour. Between each addition, mix just until the ingredients are combined, being careful not to overmix, which can lead to a dense cake.
6. Divide the batter evenly between the two prepared pans. Use a spatula to smooth the tops so the layers bake uniformly.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Rotating the pans halfway through baking helps achieve even color.
8. Remove the pans from the oven and let the cakes cool in the pans for about 10 minutes. Then, carefully invert each layer onto a wire rack and allow them to cool completely before frosting.
9. For the frosting, beat the cream cheese and softened butter together until the mixture is smooth and lump-free. Slowly add the powdered sugar, beating until the frosting reaches a creamy consistency. Stir in the vanilla extract and pumpkin pie spice until evenly distributed.
10. Once the cakes are fully cooled, spread a layer of frosting over the top of one cake layer. Place the second layer on top, then use the remaining frosting to cover the top and sides of the assembled cake, creating a neat, even coating.
11. Refrigerate the cake for at least 30 minutes before slicing. This rest allows the frosting to firm up, making clean cuts and serving a breeze.
SERVING SUGGESTIONS FOR PUMPKIN SPICE LATTE CAKE
When it comes time to serve this Pumpkin Spice Latte Cake, you’ll want to present each slice in a way that highlights its autumnal charm and creamy texture. A few thoughtful touches can elevate every plate, turning a simple slice into a memorable dessert experience. Whether you’re hosting a casual brunch, a festive gathering, or an intimate coffee date, these serving ideas will help you showcase the cake’s layers, spices, and frosting to their fullest advantage.
- Pair with a warm brew: Offer slices alongside a steaming pumpkin spice latte or freshly brewed coffee. The gentle bitterness of the drink will balance the cake’s sweetness and deepen those cozy flavor notes.
- Whipped cream finish: Add a generous dollop of freshly whipped cream on each plate. Use a piping bag for a decorative swirl, then dust the cream with extra pumpkin pie spice for a professional touch.
- Caramel drizzle: Lightly warm some caramel sauce and artistically drizzle it over the plate and cake slice. Sprinkle with toasted pecans or walnuts to introduce a delightful crunch and nutty flavor.
- Ice cream duo: Serve a scoop of cold vanilla ice cream alongside the cake. The contrast between the warm spice cake and the creamy, chilly ice cream is utterly irresistible, creating a perfect balance of temperatures and textures.
HOW TO STORE PUMPKIN SPICE LATTE CAKE
Proper storage is key to preserving the texture, moisture, and flavor of your Pumpkin Spice Latte Cake. Whether you’re savoring leftovers over several days or prepping slices for later enjoyment, these tips will help keep each bite as fresh as the day it was baked. Be sure to let the cake cool completely and the frosting set before tucking it away—this prevents condensation from making the cake soggy and helps the frosting maintain its structure.
- Refrigerate in an airtight container: Once cooled, place the cake (whole or in slices) inside a sealed container. Store in the refrigerator for up to 4–5 days. This method preserves the frosting’s texture and keeps the cake moist.
- Freeze individual slices: For longer-term storage, wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge for the best texture.
- Room temperature (short-term): If you plan to enjoy the cake within 24 hours, you can keep it at room temperature. Cover it loosely with plastic wrap or a cake dome, ensuring it’s in a cool, dry spot away from direct sunlight.
- Thawing and serving: When ready to eat frozen slices, transfer them to the refrigerator to thaw slowly. Bring to room temperature before serving, or warm gently in the microwave for a few seconds to revive that “just-baked” warmth.
CONCLUSION
This Pumpkin Spice Latte Cake has everything you need to celebrate the season: tender, moist layers packed with pumpkin and warming spices, a dash of coffee for depth, and a luxuriously tangy cream cheese frosting that ties it all together. From gathering the key ingredients—like all-purpose flour for structure and canned pumpkin puree for moisture—to mastering each step of mixing, baking, and frosting, you’ve learned how to create a cake that’s both visually stunning and soul-satisfyingly delicious. Whether you’re hosting an autumn gathering or craving a cozy treat with your morning brew, this cake fits the bill perfectly. With a preparation time of just 25 minutes and a baking window of 30 minutes (plus a brief rest for the frosting to set), it’s manageable even on a busy weeknight when you want a slice of fall on short notice.
Feel free to print this article and save it for later use—stick it in your recipe binder or pin it on your kitchen wall. You can also find a FAQ below for quick tips and troubleshooting if you have any questions about substitutions, flavor tweaks, or baking techniques. I’d love to hear how your Pumpkin Spice Latte Cake turns out: leave a comment if you have feedback, need clarification, or simply want to share your own favorite serving styles. Your thoughts and questions help build a community of home cooks who love to bake, learn, and savor the flavors of the season together. Happy baking!
Pumpkin Spice Latte Cake
Description
This delightful cake combines the rich flavors of pumpkin and warming spices with a hint of coffee, making each bite a cozy treat. Perfect for festive gatherings!
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
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In a large bowl, beat together the butter, granulated sugar, and brown sugar with an electric mixer until fluffy. Add the vegetable oil and vanilla extract, mixing until combined.
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Add eggs one at a time, beating well after each addition. Mix in the pumpkin puree until fully incorporated.
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Gradually add the flour mixture to the pumpkin mixture, alternating with the coffee and buttermilk, beginning and ending with the flour mixture. Mix until just combined.
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Divide batter evenly between the prepared cake pans. Smooth the tops with a spatula.
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Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
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For the frosting, beat the cream cheese and butter together until smoothly combined. Slowly add the powdered sugar, beating until smooth. Mix in the vanilla extract and pumpkin pie spice.
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Once the cakes have cooled completely, spread a layer of frosting over the top of one cake layer. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
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Refrigerate the cake for at least 30 minutes before serving to make the frosting set.
Note
- For a more pronounced coffee flavor, increase the amount of coffee used or try adding a teaspoon of instant espresso powder.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to milk and letting it sit for 5 minutes.
- Decorate the cake with extra cinnamon or pumpkin pie spice sprinkled on top for an extra festive touch.
- This cake pairs wonderfully with a warm cup of coffee or a pumpkin spice latte.
- Ensure that all ingredients are at room temperature for optimal mixing and texture.
