Pumpkin Spice Latte Cake Recipe is one of those treats that feels like a warm hug from the inside out. If you’re craving that cozy fall vibe but want something a little more indulgent than your usual cup of coffee, this cake might just become your new obsession. Trust me, I’ve been making this for years and it never disappoints.
Why You Should Try This Pumpkin Spice Latte Cake Recipe
Ever thought about how amazing a pumpkin spice latte tastes? Now imagine that flavor in cake form. This recipe captures all those spicy, sweet notes and adds a moist, tender crumb that makes every bite irresistible. Plus, it’s perfect for parties or just a weekend treat when you want to impress without breaking a sweat.
Variations I’ve Tried And Loved
I’ve played around with this recipe quite a bit, and a few tweaks really stand out:
- Swapping regular pumpkin puree for sweet potato puree adds a subtle earthiness.
- Adding a splash of espresso to the batter boosts the coffee flavor and makes it richer.
- Using cream cheese frosting instead of the usual buttercream gives it a tangy twist.
- Tossing in some chopped pecans adds a nice crunch and nutty depth.
Pumpkin Spice Latte Cake
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in pumpkin puree, coffee, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let cake cool completely in the pan on a wire rack.
- In a bowl, beat cream cheese and butter until creamy.
- Add powdered sugar, vanilla extract, and pumpkin pie spice.
- Beat until smooth and fluffy.
- Spread frosting evenly over the cooled cake.
Notes
Serving The Pumpkin Spice Latte Cake
This cake pairs perfectly with a hot cup of coffee or a scoop of vanilla ice cream. I like to sprinkle a little extra cinnamon on top for a final touch. It’s also great sliced thin and served with afternoon tea. Want to impress guests? Serve it alongside whipped cream and a drizzle of caramel sauce.
Helpful Tips for Pumpkin Spice Latte Cake Recipe
- Make sure your pumpkin puree is well-drained if it’s homemade; too much moisture can make the cake soggy.
- Don’t skip the coffee it really brings out the “latte” flavor.
- Room temperature ingredients blend better, so take your eggs and butter out ahead of time.
- If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon vinegar and let it sit for 5 minutes.
Have you ever had a cake that falls flat because of wet ingredients? This little trick saves the day.
Leftovers and Storage
This cake stays fresh for up to 3 days at room temperature if covered tightly. You can also refrigerate it for up to a week, but let it come back to room temp before serving for the best flavor and texture. If you want to store it longer, freeze the unfrosted layers wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge before frosting.
Common Mistakes to Avoid
- Overmixing the batter can make the cake dense and tough. Mix just until ingredients are combined.
- Using canned pumpkin pie filling instead of plain pumpkin puree adds unwanted sugar and spices.
- Baking at too high a temperature can dry out the cake. Stick to 350°F and check early.
- Frosting a warm cake leads to melting and sliding layers. Patience here pays off.
Ever rushed a recipe and regretted it? Slow and steady wins the race with this one.
Nutrition Informations (per serving)
- Calories: 360 kcal
- Carbohydrates: 50 g
- Protein: 4 g
- Fat: 15 g
- Fiber: 2 g
- Sugar: 32 g
If you’re counting, this cake is a treat worth savoring. Just enough indulgence to satisfy that pumpkin spice craving without going overboard.