Pumpkin Spice Latte Cake

The Pumpkin Spice Latte Cake is a cozy, aromatic treat that perfectly captures the essence of fall in every bite. It’s rich with the warm flavors of cinnamon, nutmeg, and clove, complemented by the earthy sweetness of pumpkin purée and the subtle bitterness of brewed espresso. The texture is delightfully moist and fluffy, and each piece is generously topped with a creamy, spiced frosting that melts on your tongue. It’s like your favorite seasonal latte, transformed into a decadent dessert.

Whether you’re planning a festive gathering or simply want to bring the comfort of autumn into your kitchen, this cake is a delicious way to do it. It pairs beautifully with a hot cup of coffee or tea, and thanks to its inviting aroma and rustic look, it’s a centerpiece dessert that wins both hearts and compliments.

Why You’ll Love This Pumpkin Spice Latte Cake

• A true fall dessert with pumpkin and espresso in perfect harmony.
• Moist and tender crumb that stays soft for days.
• Ideal for Thanksgiving, cozy weekends, or whenever you're craving something warm and sweet.
• Simple ingredients and easy-to-follow steps.
• Frosting is silky, spiced, and utterly addictive.

Preparation Phase & Tools to Use

To make the Pumpkin Spice Latte Cake, you’ll need a few essential tools that help ensure great texture and flavor:

• Mixing bowls: At least two, for wet and dry ingredients.
• Electric mixer or stand mixer: Crucial for creaming butter and sugar to create a light, airy base.
• Spatula: For folding ingredients together without overmixing.
• 9x13-inch baking pan: Ensures the cake bakes evenly and serves a crowd.
• Wire rack: Helps cool the cake thoroughly before frosting.
• Offset spatula (optional): Makes spreading the frosting smooth and simple.

Each of these tools plays a role in helping you achieve an evenly baked, moist, and beautifully frosted cake. Precision and consistency are key, especially with the frosting stage.

Preparation Tips

Use room temperature ingredients for the best texture, especially the butter, eggs, and cream cheese. When combining wet and dry ingredients, mix just until incorporated—overmixing can lead to a dense cake. Make sure your espresso or strong brewed coffee is cooled before adding, so it doesn’t cook the eggs or melt the butter prematurely. For even baking, smooth the batter evenly in the pan before placing it in the oven. Let the cake cool completely before frosting; otherwise, the frosting will melt and slide off. A light dusting of cinnamon or pumpkin pie spice on top of the frosting adds a beautiful and aromatic finish.

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Ingredients for this Pumpkin Spice Latte Cake

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup unsalted butter, softened
• ½ cup vegetable oil
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin purée (not pumpkin pie filling)
• ⅓ cup strong brewed espresso or dark roast coffee, cooled
• ½ cup whole milk

For the Frosting:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• Pinch of nutmeg (optional)
• Splash of espresso (1–2 tsp) for added flavor

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper if desired for easier removal. This ensures even baking and prevents sticking.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This blend gives the cake its classic warm spice profile.

Step 3: Cream Butter, Oil, and Sugars

In a large mixing bowl, cream together the softened butter, oil, granulated sugar, and brown sugar using a hand mixer or stand mixer. Beat until light and fluffy—about 2 to 3 minutes. This step adds air to the batter, helping the cake rise.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. This builds a smooth, emulsified base for the batter.

Step 5: Add Pumpkin and Espresso

Mix in the pumpkin purée and cooled espresso or coffee until the batter is fully combined. The espresso deepens the flavor of the spices and highlights the pumpkin.

Step 6: Alternate Dry Ingredients and Milk

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined to avoid overmixing and ensure a tender crumb.

Step 7: Bake the Cake

Pour the batter into your prepared pan and spread it out evenly. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 8: Make the Frosting

While the cake cools, prepare the frosting. In a medium bowl, beat the cream cheese and butter together until smooth. Add powdered sugar gradually, then mix in the vanilla, cinnamon, nutmeg, and espresso. Beat until creamy and spreadable.

Step 9: Frost the Cake

Once the cake is completely cooled, spread the frosting evenly over the top using an offset spatula. For an extra touch, dust the top lightly with cinnamon or pumpkin spice.

Step 10: Slice and Serve

Cut the cake into squares and serve! It's perfect slightly chilled or at room temperature, and makes a festive treat for fall gatherings, brunches, or cozy evenings in.

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Notes

The Pumpkin Spice Latte Cake improves in flavor the next day as the spices deepen and meld with the pumpkin and espresso. You can also make the frosting ahead of time and store it in the fridge for up to 2 days—just let it come to room temperature before spreading. This cake works well as a dessert, brunch item, or even a snack cake with a cup of tea or coffee.

Watch Out for These Mistakes While Cooking

• Using hot espresso: Hot coffee can scramble the eggs or melt the butter in the batter. Always let it cool before mixing.
• Overmixing the batter: This leads to a dense, chewy texture. Mix only until combined.
• Not cooling the cake before frosting: The frosting will melt if applied to a warm cake.
• Skipping parchment paper: If you want perfectly clean edges when cutting squares, lining the pan helps.
• Using pumpkin pie mix: Only use pure pumpkin purée to avoid unwanted sweetness and spices.
• Cold cream cheese or butter in frosting: It can lead to a lumpy, uneven texture.

Storage Instructions

Store the frosted cake in an airtight container in the refrigerator for up to 5 days. For best texture and flavor, allow slices to come to room temperature before serving. The unfrosted cake can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.

Estimated Nutrition

(Per serving, based on 15 servings)

• Calories: ~320
• Total Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Cholesterol: 55mg
• Sodium: 190mg
• Total Carbohydrates: 44g
• Fiber: 1g
• Sugars: 29g
• Protein: 4g

Frequently Asked Questions

How strong is the coffee flavor in this cake?

It's subtle and balances the sweetness. It enhances the pumpkin and spices rather than overpowering them.

Can I use instant coffee instead of brewed espresso?

Yes, dissolve 1 to 2 teaspoons of instant coffee in a small amount of hot water and let it cool before adding.

Can I make this cake ahead of time?

Absolutely. Bake the cake a day in advance and store it covered. Frost before serving for best texture.

Is this cake freezer-friendly?

The unfrosted cake freezes well. Wrap tightly and freeze for up to 2 months. Thaw and frost when ready.

What kind of pumpkin should I use?

Use 100% pure canned pumpkin purée, not pumpkin pie filling.

Can I turn this into cupcakes?

Yes, bake in lined muffin tins for 18–22 minutes. It makes about 24 cupcakes.

Can I use a different frosting?

Definitely! A brown butter frosting or whipped cream cheese frosting would work beautifully too.

Can I make it dairy-free?

Use plant-based butter, dairy-free cream cheese, and a neutral milk alternative like almond or oat milk.

Conclusion

This Pumpkin Spice Latte Cake is everything you love about autumn in a single, satisfying dessert. With its cozy blend of spices, real pumpkin, and hint of espresso, it's a unique twist on a classic fall treat. Moist, flavorful, and topped with an irresistible frosting, it’s bound to be a seasonal favorite whether you're entertaining or simply indulging at home.

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