Decadent Pumpkin Spice Latte Cake with Espresso Cream Cheese Frosting
There’s nothing that captures the essence of a cozy autumn morning quite like the rich, spiced aroma of a pumpkin spice latte. This recipe for Pumpkin Spice Latte Cake takes that beloved seasonal drink and transforms it into a truly decadent dessert. This is a three-part masterpiece: a wonderfully moist pumpkin cake that is infused with warm spices, a rich and aromatic latte soak that gives the cake an unbelievable tenderness, and a luxurious espresso cream cheese frosting that adds a final layer of deep, creamy flavor. The cake is soft and pillowy, with a texture so moist it practically melts in your mouth. This dessert isn’t just a cake; it’s an experience in every bite, perfect for any occasion that calls for a touch of warmth and indulgence. It’s an elegant and delicious way to celebrate the best flavors of the season.
Why You’ll Love This:
- A Perfect Blend of Flavors: This cake is a testament to the harmony of flavors. The sweet, spiced pumpkin cake is expertly balanced by the rich, slightly bitter notes of the espresso, while the tangy cream cheese frosting cuts through the sweetness, creating a perfectly balanced flavor profile that is never overwhelming.
- Unbelievably Moist Texture: The secret to this cake’s incredible moisture is the latte soak. A thin layer is cut off the top, and holes are poked into the cake, allowing the latte mixture to slowly absorb, infusing every crumb with a tender, moist texture that is simply divine.
- A Visually Stunning Dessert: The cake’s beautiful presentation makes it look like it came straight from a high-end bakery. The smooth, pristine surface of the espresso cream cheese frosting is the perfect canvas for a final sprinkle of pumpkin pie spice, creating a simple yet elegant finish that will impress every guest.
- The Ultimate Make-Ahead Treat: This cake is the perfect dessert for busy hosts. It requires time to cool and chill, which means it can and should be made well in advance. This allows you to focus on your guests and enjoy your time, knowing that a perfect dessert is ready and waiting for you.
Perfect Occasion:
This Pumpkin Spice Latte Cake is a versatile dessert that shines when it takes center stage at any celebration. It’s the ideal dessert for a special dinner party, a fall gathering, or a holiday feast like Thanksgiving. Its decadent flavor and beautiful presentation make it a showstopper that will impress every guest. The rich flavors also make it a comforting treat for a cozy weekend at home, a well-deserved reward after a long week of work. The aroma that fills your kitchen while it bakes is a perfect way to welcome guests into your home. This cake is a go-to recipe for any time you want to add a touch of warmth and homemade goodness to your day, proving that a simple cake can be a true showstopper.
Serving and Decoration Tips:
- A Sprinkle of Spices: For a simple and elegant finish, sprinkle a light dusting of pumpkin pie spice over the frosting just before serving. This adds a pop of color and signals the warm, spiced flavors within, creating a beautiful and simple presentation.
- Chocolate Shavings: For an even more decadent finish, you can garnish the top of the cake with some dark chocolate shavings. The slight bitterness of the chocolate pairs wonderfully with the sweet pumpkin and rich espresso frosting.
- A Drizzle of Caramel: For an extra layer of decadence, drizzle the top of the cake with a rich caramel sauce. The sweet, buttery notes of the caramel pair beautifully with the spiced pumpkin and espresso frosting.
- Serve with Coffee: This cake is the perfect partner for a strong cup of black coffee or a creamy latte. The rich flavors of the coffee will complement the sweet and spiced cake, creating a cozy and comforting combination.
Ingredients:
- For the Pumpkin Cake: The foundation of this moist cake is a combination of both wet and dry ingredients. The dry ingredients include all-purpose flour (2 1/4 cups), pumpkin pie spice (1 tbsp), baking powder (1 1/2 tsp), baking soda (1/4 tsp), and a salt (1/2 tsp). For the wet ingredients, we use unsalted butter (10 tbsp), granulated white sugar (1 1/2 cups), two large eggs, a teaspoon of vanilla extract, buttermilk (1/2 cup), and a cup of canned pumpkin puree.
- For the Latte Soak: This simple but crucial soak is what gives the cake its incredible moisture and flavor. We use strong espresso or coffee (1/4 cup), whole milk (1/3 cup), sweetened condensed milk (1/2 cup), a dash of pumpkin pie spice (1/4 tsp), and a teaspoon of vanilla extract.
- For the Espresso Cream Cheese Frosting: The decadent topping is a rich and luxurious blend. It starts with a cup of unsalted butter and cream cheese (8 oz) for a smooth and creamy base. We then mix in powdered sugar (2 cups) for sweetness, vanilla extract (1 1/2 tsp) for aroma, a generous amount of pumpkin pie spice (1 1/2 tsp), and instant espresso powder (2 tsp) for a deep, rich coffee flavor.
Instructions:
Step 1: Prepare the Pumpkin Cake
First, prep your oven and pan. Preheat the oven to 350°F. Grease a 9×9 inch light metal baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set this dry mixture aside. In a large bowl, use an electric mixer to cream the softened butter and granulated white sugar together for 2 minutes on high speed, or until the mixture becomes light and fluffy. Add in the room temperature eggs and vanilla extract and mix on medium speed for about 1 minute, or until the mixture is pale and smooth. Add in the buttermilk and canned pumpkin puree and mix on medium-low speed until combined. The mixture may look curdled at this point, but don’t worry—it will all come together once the dry ingredients are added. Add the dry ingredients to the wet ingredients and mix on low speed until the cake batter is just combined, scraping the sides of the bowl with a rubber spatula as necessary. Pour the batter into the prepared pan and bake for 35-38 minutes, or until a toothpick comes out clean from the center.
Step 2: Make the Latte Soak and Frosting
While the cake cools, make the latte soak and frosting. For the latte soak, simply mix together the espresso or strong coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a liquid measuring cup or a container that is easily poured from. Set it aside. For the espresso cream cheese frosting, start by adding the softened butter to a large bowl. Whip the butter on high speed with an electric mixer until it is pale and fluffy, about 5-10 minutes. Add in the cold cream cheese and mix on medium speed until combined and fluffy. Sift in the powdered sugar a little at a time and mix on low speed until all the sugar is combined, then on high speed for about 1 minute until fluffy. Dissolve the instant espresso powder in the vanilla extract in a small ramekin. Then, add it to the frosting along with the pumpkin pie spice and mix on medium-low speed until combined, then on high speed until the frosting is light and fluffy again.
Step 3: Assemble the Cake
Once the cake is completely cooled, cut a very thin layer off the top of the cake off using a sharp knife. This will make it easier for the latte mixture to absorb into the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon. Slowly pour the latte mixture on top of the cake. It is thin, so it should absorb into the cake and the poked holes easily, but do be patient as it may take a few minutes. Once the latte mixture has been absorbed, use an offset spatula to frost the top of the cake with a thick layer of espresso cream cheese frosting. Sprinkle pumpkin pie spice on top of the frosting, then cut into 16 slices and serve!
Make Ahead Options
This cake is the perfect make-ahead dessert, which makes it ideal for a holiday party or a special gathering. You can bake the cake up to two days in advance and store it, unfrosted, wrapped tightly in plastic wrap in the refrigerator. The espresso cream cheese frosting can also be made a day in advance and stored in the refrigerator in an airtight container. When you’re ready to serve, just give the frosting a quick whip before you spread it on the cake. For the freshest taste and best appearance, it’s best to assemble the cake on the day you plan to serve it, allowing the soak to do its magic and the frosting to be as fresh as possible.
Storage Tips for Pumpkin Spice Latte Cake
- Refrigerator: The best way to store this cake is in an airtight container in the refrigerator. It will stay fresh and delicious for up to a week. The container will prevent the cake from absorbing any other odors from the fridge, ensuring it tastes perfect every time you slice it.
- Freezer: For longer storage, you can freeze the unfrosted cake. Once the cake has cooled completely, wrap it tightly in plastic wrap and then in a layer of aluminum foil. It can be frozen for up to 3 months. When you are ready to enjoy it, simply thaw it in the refrigerator overnight. You can then prepare a fresh batch of frosting just before serving.
Tips for the Best Pumpkin Spice Latte Cake
- Room Temperature Ingredients: This is a crucial tip for a perfectly smooth cake batter. Ensure your butter, eggs, buttermilk, and pumpkin puree are all at room temperature. This will allow them to mix together smoothly and prevent the batter from curdling.
- Don’t Overmix the Batter: When mixing the cake batter, mix only until the dry ingredients are just combined. Overmixing will develop the gluten in the flour, which will result in a tough, dense cake.
- The Latte Soak is Key: Don’t skip the latte soak! It is what gives this cake its incredible moisture and flavor. Be patient as you pour it over the cake, as it will slowly absorb and infuse every crumb with a delicious taste.
- How to Check for Doneness: The toothpick test is the best way to tell if the cake is done. The toothpick should come out clean from the center. You want to avoid overbaking, as it can result in a dry cake.
Pumpkin Spice Latte Cake Variations & Substitutions:
- A Different Soak: If you don’t want a coffee flavor in your cake, you can substitute the espresso with a simple caramel sauce or a spiced milk mixture. The soak is what gives the cake its moisture, so any flavorful liquid would be a great substitute.
- A Different Frosting: You can easily substitute the espresso cream cheese frosting with a classic cream cheese frosting or a simple powdered sugar glaze. The cake is delicious on its own, so any frosting would be a great pairing.
- Add a Nutty Crunch: For an added crunch and nutty flavor, you can add a half-cup of finely chopped pecans or walnuts to the cake batter before you pour it into the pan.
- Chocolate Chip Cake: For a decadent twist, you can add a cup of white chocolate or semi-sweet chocolate chips to the cake batter. The chocolate melts into the cake, creating delicious pockets of flavor.
What to Serve with Pumpkin Spice Latte Cake:
The warm, comforting flavors of this cake make it the perfect pairing for a variety of beverages. A strong cup of black coffee or a creamy latte is a classic pairing, as the bitterness of the coffee will cut through the sweetness of the cake. For a cozier feel, a mug of warm apple cider or a spicy chai tea latte would be the perfect companion. The warm spices in the drinks will harmonize beautifully with the spices in the cake. For a truly decadent dessert, you can serve a slice of the cake with a scoop of vanilla bean ice cream or a generous dollop of whipped cream on top. The contrast of warm spices and cold cream is simply divine.
Pumpkin Spice Latte Cake FAQs:
- Why did my frosting curdle?
The most common reason for frosting curdling is that the cream cheese or butter was not at room temperature. For a perfectly smooth frosting, make sure all your ingredients are at the right temperature and beat the butter and cream cheese until they are completely smooth before adding the powdered sugar. - What can I use instead of buttermilk?
If you don’t have buttermilk, you can make your own with a simple substitution. Simply add one tablespoon of lemon juice or white vinegar to a liquid measuring cup, then fill it to the ½ cup line with whole milk. Let it sit for 5 minutes until it curdles slightly. This will work just as well in the recipe. - How do I know the cake is done?
The best way to tell if your cake is done is to insert a toothpick or a cake tester into the very center of the cake. When it comes out clean with no raw batter, it is ready. The cake will also be firm to the touch and the edges will begin to pull away from the sides of the pan. - Why is it important to use room temperature ingredients?
Using room temperature ingredients is crucial for a smooth cake batter and a fluffy frosting. Cold ingredients, especially eggs, will not mix together smoothly with the butter, which can result in a lumpy or curdled batter and a tough cake. - Can I make this cake in a different sized pan?
Yes, you can. You can bake this cake in a 9×13 inch pan, but the baking time will be shorter, around 30-35 minutes. You can also bake it in two 8-inch round pans, which would take about 25-30 minutes. Be sure to use the toothpick test to check for doneness.
Pumpkin Spice Latte Cake
Ingredients
For the Pumpkin Cake
- 2 1/4 cups 281 g all purpose flour
- 1 tbsp pumpkin pie spice
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp 140 g unsalted butter, softened
- 1 1/2 cups 300 g granulated white sugar
- 2 eggs at room temperature
- 1 tsp vanilla extract
- 1/2 cup 120 ml buttermilk, at room temperature
- 1 cup 244 g canned pumpkin puree, at room temperature
For the Latte Soak
- 1/4 cup 60 ml espresso or strong coffee
- 1/3 cup 80 ml whole milk
- 1/2 cup 150 g sweetened condensed milk
- 1/4 tsp pumpkin pie spice
- 1 tsp vanilla extract
For the Espresso Cream Cheese Frosting
- 1 cup 224 g unsalted butter, softened
- 8 oz 226 g cream cheese, cold
- 2 cups 260 g powdered sugar
- 1 1/2 tsp vanilla extract
- 2 tsp instant espresso powder
- 1 1/2 tsp pumpkin pie spice
Instructions
- Prepare Cake: Preheat oven to 350°F. Whisk dry ingredients. Cream butter and sugar. Add eggs, vanilla, buttermilk, and pumpkin puree. Add dry ingredients and mix until just combined. Pour into a prepared 9×9 inch pan and bake for 35-38 minutes.
- Prepare Soak and Frosting: While cake cools, mix soak ingredients together. For frosting, whip softened butter until fluffy. Add cold cream cheese, then gradually add powdered sugar. Dissolve espresso in vanilla and add to frosting with pumpkin pie spice. Mix until light and fluffy.
- Assemble Cake: Once cake is completely cooled, poke holes in the top. Slowly pour the latte soak over the cake. Frost with a thick layer of espresso cream cheese frosting.
- Serve: Cut into 16 slices, sprinkle with pumpkin pie spice, and serve.
