This Pumpkin Spice Latte Cake is a delightful fusion of fall flavors and coffee goodness, creating a moist, tender, and utterly irresistible dessert. Imagine the warm, comforting spices of pumpkin pie combined with the rich aroma of espresso, all in a light and airy cake topped with a luscious cream cheese frosting. This cake is perfect for autumn gatherings, holiday celebrations, or simply a cozy treat on a crisp afternoon.
Why You Will Love This Recipe
This recipe is a guaranteed crowd-pleaser because it captures the essence of autumn in every bite. The combination of pumpkin, warm spices, and coffee creates a symphony of flavors that dance on your palate. What sets this cake apart is its incredibly moist texture, thanks to the pumpkin puree and espresso. The cream cheese frosting adds a tangy sweetness that perfectly complements the spiced cake. It’s easy to make, yet impressive enough for any special occasion. You’ll love how the familiar comfort of pumpkin spice is elevated by the sophisticated touch of coffee, making it a truly unique and unforgettable dessert. The aroma alone will fill your kitchen with warmth and happiness, making the baking process just as enjoyable as the eating!
Ingredients:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1⁄4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3⁄4 cup granulated sugar
- 1⁄4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3⁄4 cup canned pumpkin puree
- 1/2 cup brewed espresso or strong coffee, cooled
- 1/2 cup whole milk
For the Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
Preparation:
Step 1: Preheat the oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it with butter or cooking spray and then lightly flouring it. This will prevent the cake from sticking to the pan and ensure easy removal.
Step 2: In a medium bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. Whisking ensures that these ingredients are evenly distributed, which is crucial for the cake’s texture and rise. Set the bowl aside for later.
Step 3: In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and packed light brown sugar. Beat on medium speed until the mixture is light and fluffy, about 3-5 minutes. This process incorporates air into the batter, which contributes to the cake’s light and airy texture. Make sure the butter is properly softened to avoid lumps in the batter.
Step 4: Add the eggs one at a time, beating well after each addition. This ensures that each egg is fully incorporated into the batter, creating a smooth and homogenous mixture. Stir in the vanilla extract. The vanilla enhances the overall flavor profile of the cake, adding a touch of warmth and sweetness.
Step 5: Mix in the canned pumpkin puree until well combined. The pumpkin puree not only adds a distinct flavor but also contributes to the cake’s moist texture. Ensure that you’re using pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
Step 6: Gradually add the dry ingredients to the wet mixture, alternating with the brewed espresso and milk. Begin and end with the dry ingredients. This method prevents the gluten in the flour from developing too much, which can result in a tough cake. The espresso adds a subtle coffee flavor that complements the pumpkin spice beautifully, while the milk provides additional moisture. Mix until just combined; be careful not to overmix the batter.
Step 7: Pour the batter into the prepared cake pan and smooth the top with a spatula. This ensures even baking and a level cake.
Step 8: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. The baking time may vary depending on your oven, so it’s essential to check for doneness with a toothpick. If the top of the cake starts to brown too quickly, you can loosely tent it with aluminum foil.
Step 9: Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Cooling the cake in the pan prevents it from sticking and allows it to firm up slightly before being removed.
Step 10: While the cake is cooling, prepare the frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. This is best done with an electric mixer. Make sure both the cream cheese and butter are properly softened to avoid lumps in the frosting.
Step 11: Gradually add the powdered sugar, beating until creamy and smooth. Start with a low speed to prevent the powdered sugar from creating a cloud in your kitchen. Mix in the vanilla extract and pumpkin pie spice. The vanilla enhances the flavor of the frosting, while the pumpkin pie spice adds a touch of warmth and complements the cake perfectly.
Step 12: Once the cake is completely cool, spread the frosting evenly over the top. Optionally, sprinkle a little additional pumpkin pie spice on top for extra flavor and decoration.
COOKING Rating:
Easy to Medium
Serving Suggestions:
This Pumpkin Spice Latte Cake is delicious on its own, but here are a few serving suggestions to elevate the experience:
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair it with a warm cup of coffee or tea.
- Dust the cake with a light coating of powdered sugar for an elegant presentation.
- Garnish with candied pecans or a drizzle of caramel sauce.
Tips:
- For an even more intense coffee flavor, brush the cooled cake layers with a simple syrup made with espresso before frosting.
- Make sure all ingredients are at room temperature for better emulsification and a smoother batter.
- Don’t overmix the batter, as this can result in a tough cake. Mix until just combined.
- If you don’t have pumpkin pie spice, you can make your own by combining ground cinnamon, ginger, nutmeg, and cloves.
- Store the frosted cake in the refrigerator to keep the frosting firm.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
Prep Time:
20 minutes
Cook Time:
25-30 minutes
Total Time:
Approximately 1 hour (including cooling time)
Nutritional Information (per serving):
(Note: Nutritional information is approximate and may vary based on specific ingredients and serving sizes.)
Calories: Approximately 450-500
Protein: 5-7 grams
Sodium: 200-250 mg
Conclusion
This Pumpkin Spice Latte Cake is more than just a dessert; it’s an experience. It’s a celebration of fall flavors, a cozy indulgence, and a perfect way to share the warmth of the season with your loved ones. The combination of pumpkin, coffee, and warm spices creates a symphony of flavors that will leave you wanting more. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a favorite in your repertoire. So, gather your ingredients, preheat your oven, and get ready to create a cake that will delight your senses and warm your heart. Enjoy!
Questions and Answers about this Recipe:
Q1: Can I use a different type of flour for this recipe?
A: While all-purpose flour is recommended for the best texture, you can substitute it with a gluten-free blend for a gluten-free version. However, keep in mind that the texture may be slightly different. Avoid using bread flour, as it can make the cake too dense.
Q2: Can I make this cake ahead of time?
A: Yes, you can! The cake layers can be baked and cooled ahead of time, then wrapped tightly in plastic wrap and stored at room temperature for up to two days or in the freezer for up to a month. Frost the cake just before serving for the best results.
Q3: What if I don’t have espresso? Can I use regular coffee?
A: Absolutely! If you don’t have espresso, you can use strong brewed coffee instead. Just make sure it’s cooled before adding it to the batter. The coffee enhances the flavor of the cake, but it won’t be as intense as with espresso.
Q4: Can I add nuts or chocolate chips to this cake?
A: Definitely! Feel free to add chopped pecans, walnuts, or chocolate chips to the batter for added texture and flavor. About 1/2 cup to 1 cup of nuts or chocolate chips should be a good amount.
Q5: How should I store leftover cake?
A: Store leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Let the cake come to room temperature before serving for the best flavor and texture.
