As the warmth of autumn settles in, I find myself drawn to the cozy comforts of the kitchen, especially when it comes to baking. That’s when I whip up my Pumpkin Spice Latte Cake, a delightful fusion of seasonal flavors that transforms the beloved coffee drink into an irresistible dessert. This cake not only delivers on taste but also brings an added benefit: it's perfect for gatherings, whether a festive brunch or an afternoon tea with friends. Plus, the joy of creating it is just as sweet—prepping this treat is a breeze, making it ideal for even the busiest of home chefs. Are you ready to dive into a slice of spiced delight and unlock new baking adventures?
Why Is This Cake a Must-Bake?
Irresistible Flavor: The Pumpkin Spice Latte Cake perfectly marries the spiced warmth of pumpkin and the rich depth of coffee, creating a dessert that feels like a cozy hug.
Effortless Preparation: This recipe is simple to follow, ideal for both novice and experienced bakers. With just a few easy steps, you can whip this cake up in no time.
Perfect for Gatherings: Whether for a festive brunch or a casual gathering, this cake has crowd-pleasing charm that will impress your guests and leave them craving more.
Versatile Options: Feel free to customize your frosting or add toppings to make it your own. This cake is flexible enough to suit your taste preferences.
Time-Efficient: In just 1 hour and 15 minutes, you can create a stunning dessert that’s sure to wow. It's a time-saver that doesn't skimp on flavor!
Ready to bake? Don’t forget to check out my Tips for Perfect Baking for more helpful ideas!
Pumpkin Spice Latte Cake Ingredients
• Everything you need to bake this delightful cake!
For the Cake
- 300 g Self-raising flour – This helps the cake rise beautifully, providing lightness and texture.
- 2 tablespoon Pumpkin spice mix – Adds that signature autumn flavor, making your cake unmistakably delicious.
- 300 ml Vegetable oil – Keeps the cake moist and tender, giving it a rich mouthfeel.
- 3 large Eggs (room temperature) – Ensures even mixing and helps create a fluffy cake.
- 2 teaspoon Vanilla extract – Elevates the flavor, adding warmth and richness to the cake.
- 300 g Light brown sugar – Imparts a subtle caramel flavor while sweetening your batter.
- 250 g Canned pumpkin puree – Provides moisture and enhances the pumpkin flavor.
- 1 tablespoon Instant coffee granules – Intensifies the flavor profile and complements the pumpkin spices.
For the Frosting
- 200 g Unsalted butter (soft at room temperature) – Creates a rich and creamy base for a luscious frosting.
- 400 g Icing sugar – Sweetens the frosting and gives it a smooth texture.
- 200 g Full-fat cream cheese (cold from the fridge) – Adds tanginess and ensures a creamy, decadent frosting.
Ready to whip up your Pumpkin Spice Latte Cake? Let’s get baking!
Step‑by‑Step Instructions for Pumpkin Spice Latte Cake
Step 1: Preheat the Oven
Preheat your oven to 160° fan / 180° conventional and prepare two 7-inch round cake tins. Grease the bottoms and sides, then line them with baking paper to prevent sticking. This preparation step sets the foundation for a perfectly baked Pumpkin Spice Latte Cake.
Step 2: Combine Dry Ingredients
In a large mixing bowl, stir together 300 g of self-raising flour and 2 tablespoons of pumpkin spice mix until well combined. This dry mixture will be the base of your cake, offering that delightful autumn flavor. Set it aside for now, as you’ll combine it with the wet ingredients shortly.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together 300 ml of vegetable oil, 3 large room-temperature eggs, 2 teaspoons of vanilla extract, and 300 g of light brown sugar. Whisk until the mixture is smooth and creamy, then fold in 250 g of canned pumpkin puree. This mixture adds moisture and that signature pumpkin flavor to your Pumpkin Spice Latte Cake.
Step 4: Combine Mixtures
Pour the wet mixture into the bowl with the dry ingredients. Using a whisk, gently combine the two until just blended. Be careful not to overmix; a few lumps are perfectly fine! This batter will create a beautifully textured cake that captures the essence of fall.
Step 5: Bake the Cakes
Divide the batter evenly between the prepared cake tins. Bake in the preheated oven for 45-50 minutes, or until the cakes are risen, golden, and spring back lightly when pressed in the center. Once baked, allow cakes to cool in the tins for 15 minutes before turning them out onto a wire rack.
Step 6: Prepare Instant Coffee
While the cakes cool, dissolve 1 tablespoon of instant coffee granules in 0.5 tablespoon of boiling water. Set this mixture in the fridge for about 10 minutes to cool. This coffee will enhance the flavor of your frosting and tie together the Pumpkin Spice Latte Cake experience.
Step 7: Make the Frosting
Beat 200 g of unsalted butter in a mixing bowl until it’s soft and pale, about 2-3 minutes. Gradually add in 400 g of icing sugar, mixing until smooth. Finally, fold in the cooled coffee mixture to give your frosting a rich, layered flavor that complements the cake beautifully.
Step 8: Add Cream Cheese
Gently fold in 200 g of cold full-fat cream cheese into your buttercream frosting. Mix until it’s perfectly smooth and creamy. If your frosting turns out too runny, refrigerate it for about 30 minutes to firm up. This frosting will add a luxurious touch to your Pumpkin Spice Latte Cake.
Step 9: Assemble the Cake
Place one cooled cake layer on your serving stand or plate. Spread half of the frosting evenly on top, smoothing it out for an even layer. Gently sandwich the second cake layer on top to create a lovely double-layered cake that’s sure to impress.
Step 10: Decorate the Cake
Spread the remaining frosting over the top of the cake, allowing it to cascade down the sides for a beautiful finish. Feel free to add decorations like caramel drizzle, nuts, or seasonal sprinkles to make your Pumpkin Spice Latte Cake truly your own!
What to Serve with Pumpkin Spice Latte Cake
As the aromas of spiced pumpkin and coffee fill your kitchen, let’s explore what delightful companions will elevate your dessert experience.
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Whipped Cream: A dollop of fresh whipped cream adds lightness, balancing the richness of the cake and enhancing its comforting flavors.
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Spiced Chai Latte: This warm, spiced brew echoes the flavors in your cake, creating an inviting atmosphere perfect for cozy gatherings.
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Crunchy Maple Pecan Topping: The crunchiness of pecans contrasts beautifully with the soft cake texture, while the maple adds an extra layer of autumn sweetness.
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Vanilla Ice Cream: The creamy, coolness of vanilla ice cream melts into the warm cake, making every bite an indulgent treat—simply irresistible!
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Warm Apple Cider: The sweet, spiced notes of hot apple cider provide a seasonal touch that complements the pumpkin spice beautifully, enhancing the fall vibes.
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Chocolate Drizzle: A rich chocolate drizzle brings a touch of decadence to the cake, marrying the sweet and spiced flavors for a truly luxurious dessert.
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Caramel Sauce: A warm, buttery caramel sauce can drizzle over each slice, creating a beautiful finish that pairs perfectly with the spices and coffee notes.
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Gingerbread Cookies: Serve some gingerbread cookies on the side for a fun textured contrast that embodies the flavors of the season and makes for festive sharing.
How to Store and Freeze Pumpkin Spice Latte Cake
Fridge: Store your Pumpkin Spice Latte Cake in an airtight container in the fridge for up to 5 days to keep it fresh and moist.
Freezer: Wrap the cake layers tightly in plastic wrap and then in aluminum foil before placing them in the freezer; they can be frozen for up to 3 months.
Reheating: Thaw the frozen cake in the fridge overnight before serving. To revitalize the frosting, allow the cake to sit at room temperature for about 30 minutes before enjoying.
Frosting Storage: Keep any leftover cream cheese frosting in an airtight container in the fridge for up to 1 week; simply re-whip it before using again.
Pumpkin Spice Latte Cake Variations
Feeling inspired to personalize your Pumpkin Spice Latte Cake? Let your creativity shine as you explore these delightful twists!
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Gluten-Free: Substitute the self-raising flour with a gluten-free blend for an equally delicious cake that everyone can enjoy. It’s perfect for those with dietary restrictions, offering all the flavor without compromise.
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Vegan Delight: Replace eggs with flaxseed meal mixed with water and use plant-based butter and cream cheese. You’ll still savor that pumpkin-spice goodness while keeping it friendly for vegan eaters!
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Nutty Crunch: Add chopped pecans or walnuts into the batter for a delightful textural contrast. This crunchy addition elevates each bite, creating a wonderful balance with the cake's moistness.
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Choco-Latte Twist: Incorporate cocoa powder into the batter for a chocolatey depth that pairs beautifully with pumpkin and coffee. This unique blend creates an indulgent treat that dark chocolate lovers will adore.
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Extra Spiced: Boost your pumpkin spice mix with a pinch of nutmeg or cardamom for an aromatic kick. These spices will deepen the flavor profile, making each piece of cake an enticing experience.
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Icing Variations: Swap the cream cheese frosting for a maple frosting or a classic buttercream if you're craving something different. The maple provides a delightful autumnal warmth, while buttercream offers a classic, sweet touch.
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Chai-Inspired: Infuse chai tea into your frosting for a warm, spiced twist that harmonizes wonderfully with the flavors of the cake. Your guests will love this unexpected burst of flavor!
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Spicy Heat: Add a dash of cayenne pepper to the batter for a subtle kick. This surprising element makes for an exciting taste sensation that contrasts beautifully with the sweetness of the cake.
Your baking adventure awaits! And for more kitchen wisdom, don’t forget to check out my Tips for Perfect Baking. Happy baking!
Make Ahead Options
These Pumpkin Spice Latte Cake preparations are perfect for busy home cooks looking to save time! You can bake the cake layers up to 3 days in advance. Once cooled, wrap each layer tightly in plastic wrap and refrigerate to maintain freshness. The frosting can also be made up to 24 hours ahead; just store it covered in the fridge to prevent it from becoming too soft. When you're ready to serve, simply remove the layers and frosting from the fridge, assemble the cake, and let it sit at room temperature for about 30 minutes before enjoying. This way, your Pumpkin Spice Latte Cake will be just as delicious, easy, and ready to impress without the last-minute rush!
Expert Tips for Pumpkin Spice Latte Cake
• Perfectly Measure Ingredients: Ensure your measurements are precise, especially for flour and sugar, to avoid a dense cake texture.
• Room Temperature Eggs: Using room temperature eggs allows for better emulsification, leading to a lighter, fluffier cake.
• Avoid Overmixing: Mix until ingredients are just combined. Overmixing can lead to a tough cake instead of the tender Pumpkin Spice Latte Cake you desire.
• Cooling Cakes Properly: Allow cakes to cool in their tins for 15 minutes before transferring them. This prevents breakage and ensures a perfect texture.
• Chill the Frosting: If your cream cheese frosting is too soft, refrigerate for 30 minutes. It will firm up beautifully for easy spreading.
Pumpkin Spice Latte Cake Recipe FAQs
How do I choose the right pumpkin puree?
Absolutely! When selecting canned pumpkin puree, look for 100% pure pumpkin with no additives. Ensure the can is not dented or bulging, which can indicate spoilage. If you prefer fresh, opt for sugar pumpkins; roast and puree them until smooth!
How should I store my Pumpkin Spice Latte Cake?
I often recommend storing your Pumpkin Spice Latte Cake in an airtight container in the fridge, where it’ll stay fresh and moist for up to 5 days. For shorter storage, keep it on a covered cake stand at cool room temperature for 2-3 days.
Can I freeze Pumpkin Spice Latte Cake?
Very! To properly freeze your cake, wrap the cooled layers tightly in plastic wrap and then in aluminum foil. This double wrapping prevents freezer burn. The cake can be frozen for up to 3 months, and I'll tell you, it’s just as delicious when thawed!
What should I do if the frosting is too thin?
No worries! If your frosting is thinner than desired, chill it in the fridge for about 30 minutes; this will help it firm up. Alternatively, you can add a bit more icing sugar, a tablespoon at a time, until your frosting reaches the perfect consistency.
Is this cake suitable for people with allergies?
Absolutely! You can customize the Pumpkin Spice Latte Cake to accommodate allergies. For dairy-free options, use plant-based butter and cream cheese alternatives. Also, ensure your pumpkin spice mix does not contain any allergens that might affect your guests.
How can I tell when my cake is done baking?
When your cake is nearing the end of baking, gently press the center with your finger; if it springs back, it’s ready! A toothpick inserted into the center should come out clean or with a few moist crumbs attached. This baking tip helps ensure a perfectly tender Pumpkin Spice Latte Cake.
Pumpkin Spice Latte Cake
Equipment
- Oven
- Mixing bowls
- Whisk
- Cake Tins
- mixer
Ingredients
For the Cake
- 300 g Self-raising flour This helps the cake rise beautifully, providing lightness and texture.
- 2 tablespoon Pumpkin spice mix Adds that signature autumn flavor, making your cake unmistakably delicious.
- 300 ml Vegetable oil Keeps the cake moist and tender, giving it a rich mouthfeel.
- 3 large Eggs Ensures even mixing and helps create a fluffy cake.
- 2 teaspoon Vanilla extract Elevates the flavor, adding warmth and richness to the cake.
- 300 g Light brown sugar Imparts a subtle caramel flavor while sweetening your batter.
- 250 g Canned pumpkin puree Provides moisture and enhances the pumpkin flavor.
- 1 tablespoon Instant coffee granules Intensifies the flavor profile and complements the pumpkin spices.
For the Frosting
- 200 g Unsalted butter Creates a rich and creamy base for a luscious frosting.
- 400 g Icing sugar Sweetens the frosting and gives it a smooth texture.
- 200 g Full-fat cream cheese Adds tanginess and ensures a creamy, decadent frosting.
Instructions
Cake Instructions
- Preheat your oven to 160° fan / 180° conventional and prepare two 7-inch round cake tins.
- In a large mixing bowl, stir together self-raising flour and pumpkin spice mix until well combined.
- In a separate bowl, whisk together vegetable oil, eggs, vanilla extract, and light brown sugar until smooth, then fold in canned pumpkin puree.
- Pour the wet mixture into the bowl with the dry ingredients and gently combine until just blended.
- Divide the batter evenly between the prepared cake tins and bake for 45-50 minutes.
- Dissolve instant coffee granules in boiling water and set in the fridge to cool.
- Beat unsalted butter until soft and pale, then gradually add icing sugar, mixing until smooth; fold in cooled coffee mixture.
- Gently fold in cold cream cheese into your buttercream frosting until smooth.
- Assemble the cake by placing one cooled layer on your serving stand and spreading half of the frosting on top.
- Spread the remaining frosting over the top of the cake and decorate as desired.
