Ingredients
2 1/4 cups all-purpose flour Provides the structure and base for the cake, ensuring it’s light and fluffy.
1 tablespoon pumpkin pie spice Infuses the cake with warm autumn flavors like cinnamon, ginger, allspice, nutmeg, and cloves for that signature pumpkin spice taste.
1 1/2 teaspoons baking powder Helps the cake rise and achieve a soft, airy texture.
1/4 teaspoon baking soda Works with acidic ingredients to add lift and keep the cake moist.
1/2 teaspoon salt Balances the sweetness and enhances the overall flavor of the pumpkin spice latte cake.
10 tablespoons unsalted butter, softened Adds richness and moisture, helping create a tender crumb.
1 1/2 cups granulated white sugar Sweetens the batter and aids in browning for a golden finish.
2 eggs at room temperature Bind the ingredients and provide structure, contributing to the cake’s rise.
1 teaspoon vanilla extract Adds a subtle depth of flavor that complements the pumpkin and spices.
1/2 cup buttermilk at room temperature Brings tanginess and moisture, making the cake extra tender.
1 cup canned pumpkin puree at room temperature Offers natural sweetness, moisture, and nutrients, giving the pumpkin spice latte cake its star flavor.
1/4 cup espresso or strong coffee Infuses the soak with coffee notes, enhancing the latte aspect and keeping the cake flavorful.
1/3 cup whole milk Adds creaminess to the soak, helping it absorb into the cake for added moisture.
1/2 cup sweetened condensed milk Sweetens and enriches the soak, making the cake indulgent and moist.
1/4 teaspoon pumpkin pie spice Seasons the soak to tie in with the cake’s flavors.
1 teaspoon vanilla extract Boosts the aroma in the soak for a cohesive taste.
1 cup unsalted butter, softened Forms the base of the frosting, providing a creamy texture.
8 ounces cream cheese, cold Adds tang and richness to the frosting, balancing the sweetness.
2 cups powdered sugar Sweetens the frosting and gives it a smooth consistency.
1 1/2 teaspoons vanilla extract Enhances the frosting’s flavor, making it irresistible.
2 teaspoons instant espresso powder Infuses the frosting with coffee notes to match the cake’s theme.
1 1/2 teaspoons pumpkin pie spice Adds warmth and spice to the frosting for a perfect finish.
Instructions
First Step: Begin by preheating your oven to 350°F and greasing a 9×9 inch light metal baking pan, then line it with parchment paper for easy removal. Measure out all ingredients like the 2 1/4 cups flour and 1 cup pumpkin puree, and prepare your espresso or strong coffee ahead this ensures everything is ready for smooth prep. This mise en place takes about 10-15 minutes and helps avoid any last-minute rushes, especially for busy parents adapting this pumpkin spice latte cake for quick meals.
Second Step: In a medium bowl, whisk together the dry ingredients: 2 1/4 cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. For gluten-free versions, swap the flour with a gluten-free blend to maintain the pumpkin spice coffee cake’s light structure. Sift these ingredients to avoid lumps, which takes just a couple of minutes and sets the foundation for a great bake.
Third Step: In a large bowl, cream the 10 tablespoons unsalted butter and 1 1/2 cups granulated white sugar for about 2 minutes until fluffy. Add the 2 eggs and 1 teaspoon vanilla extract, mixing until smooth, then stir in the 1/2 cup buttermilk and 1 cup canned pumpkin puree. For vegan substitutes, use flax eggs instead of regular eggs and plant milk for buttermilk to keep your pumpkin spice latte cake moist mix gently to prevent overworking the batter, which could make it dense.
Fourth Step: Gradually fold the dry ingredients into the wet mixture until just combined, aiming for a smooth batter consistency. If making a low-calorie version, add a bit more pumpkin puree or applesauce to adjust moisture without extra fat. This step is crucial for the pumpkin latte cake’s texture, so stop mixing once everything is incorporated to keep it tender.
Fifth Step: Pour the batter into your prepared pan, and if you like, add a simple latte swirl by mixing a bit of espresso with powdered sugar for a glaze on top. For vegan or low-calorie options, use plant-based ingredients in the swirl. Smooth the top and get ready for baking this should take about 5 minutes.
Baking Step: Bake the cake at 350°F for 35-38 minutes, or until a toothpick inserted in the center comes out clean. Check for doneness around 35 minutes to adapt for different pans, like using a loaf pan which might need a few extra minutes. This ensures your pumpkin spice latte cake bakes evenly, with the coffee notes shining through.
Cooling Step: Let the cake cool in the pan for 30 minutes, then transfer it to a wire rack to cool completely, which takes about an hour. Once cooled, you can apply the frosting or glaze for dietary needs, use vegan cream cheese in the frosting to keep it adaptable.
Final Step: For the finishing touches, prepare the latte soak by mixing 1/4 cup espresso, 1/3 cup whole milk, 1/2 cup sweetened condensed milk, 1/4 teaspoon pumpkin pie spice, and 1 teaspoon vanilla extract, then poke holes in the cake and pour it over slowly. Spread the espresso cream cheese frosting on top and sprinkle with extra pumpkin pie spice. Serve by cutting into 16 slices, and garnish with whipped cream or cinnamon for a nice presentation it’s great for parties, and you can store leftovers as needed.
Last Step:
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🍰 Use room temperature ingredients for better texture and consistency.
🥄 Mix dry ingredients only until combined to avoid a dense cake.
☕ Dissolve instant espresso powder in vanilla extract before adding to frosting for even flavor distribution.
- Prep Time: 1 hour 30 minutes
- Bake Time: 38 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking, Soaking, Frosting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice