The air is crisp, the leaves are turning, and a certain cozy aroma is starting to fill kitchens everywhere… that’s right, it’s pumpkin spice season! But this year, let’s elevate our pumpkin spice game beyond the latte and dive headfirst into a truly decadent treat: an Irresistible Pumpkin Spice Latte Cake. This isn’t just *a* pumpkin cake; it’s a moist, flavorful masterpiece infused with the warm spices of fall and the comforting essence of your favorite coffee drink. Imagine layers of tender pumpkin spice cake, a creamy coffee-infused buttercream, and a sprinkle of cinnamon – it’s autumn on a plate, and trust me, one slice won’t be enough.
Why You’ll Love This
- Ultimate Fall Flavor: This cake perfectly captures the essence of autumn with its blend of pumpkin puree, warm spices, and coffee.
- Moist & Tender Crumb: The combination of ingredients and techniques ensures a cake that’s incredibly moist and delightfully tender.
- Coffee-Infused Buttercream: The buttercream isn’t just sweet; it’s a sophisticated blend of coffee flavor that complements the pumpkin spice beautifully.
- Relatively Easy to Make: While it looks impressive, this cake is achievable for bakers of all skill levels.
- Perfect for Any Occasion: From Thanksgiving gatherings to cozy nights in, this cake is a crowd-pleaser.
Ingredients & Equipment
For the Pumpkin Spice Cake:
- 2 ¼ cups (281g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup (227g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs
- 1 cup (240ml) pumpkin puree (not pumpkin pie filling)
- ½ cup (120ml) buttermilk
- 1 teaspoon vanilla extract
For the Coffee Buttercream:
- 1 cup (227g) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar
- ¼ cup (60ml) strong brewed coffee, cooled
- 1 teaspoon vanilla extract
- Pinch of salt
Equipment:
- Two 9-inch round cake pans
- Parchment paper
- Mixing bowls
- Electric mixer (stand or hand)
- Rubber spatula
- Offset spatula (for frosting)
- Wire rack
Step-by-Step Instructions
Making the Pumpkin Spice Cake:
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper circles.
- Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
- Cream Butter & Sugar: In a large bowl, cream together butter and sugar until light and fluffy.
- Add Eggs: Beat in eggs one at a time, then stir in vanilla extract.
- Alternate Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin puree and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake: Divide batter evenly between prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
Making the Coffee Buttercream:
- Cream Butter: In a large bowl, cream together butter until light and fluffy.
- Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, beating well after each addition.
- Add Coffee & Vanilla: Beat in cooled coffee, vanilla extract, and salt until smooth and creamy. Adjust powdered sugar for desired consistency.
Assembling the Cake:
- Level Cakes: If necessary, level the cake layers with a serrated knife.
- Frost First Layer: Place one cake layer on a serving plate or cake stand. Spread with a generous layer of coffee buttercream.
- Add Second Layer: Top with the second cake layer and frost the entire cake with the remaining buttercream.
- Garnish: Sprinkle with a dusting of cinnamon or a light drizzle of coffee glaze (optional).
Pro Tips
- Room Temperature Ingredients: Using room temperature ingredients (especially butter and eggs) helps create a smoother batter and a more tender cake.
- Don’t Overmix: Overmixing the batter can develop the gluten, resulting in a tough cake. Mix until just combined.
- Cool Cakes Completely: Ensure the cakes are completely cool before frosting to prevent the buttercream from melting.
- Strong Coffee: Use a strong brewed coffee for the buttercream to ensure a noticeable coffee flavor. Espresso works wonderfully!
- Parchment Paper is Key: Lining the cake pans with parchment paper makes removing the cakes a breeze.
Storing Leftovers
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For best results, let the cake come to room temperature before serving. You can also freeze the cake (frosted or unfrosted) for up to 2 months. Wrap tightly in plastic wrap and then in aluminum foil.
Print
Irresistible Pumpkin Spice Latte Cake
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist, flavorful cake inspired by the classic pumpkin spice latte, with layers of pumpkin spice cake and espresso cream cheese frosting.
Ingredients
2 1/2 cups all-purpose flour
1 tbsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups brown sugar
4 large eggs
1 cup canned pumpkin puree
1/2 cup sour cream
1/4 cup brewed espresso or strong coffee, cooled
1 tsp vanilla extract
For the espresso cream cheese frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3–4 cups powdered sugar
1 tbsp espresso or strong coffee
1 tsp vanilla extract
Pinch of salt
Optional topping:
Cinnamon stick pieces
Pumpkin spice dusting
Whipped cream swirl
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and brown sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in pumpkin puree, sour cream, espresso, and vanilla until smooth.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Divide batter evenly between the prepared pans and smooth the tops.
8. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
10. For the frosting, beat cream cheese and butter until smooth and fluffy.
11. Add powdered sugar gradually, then beat in espresso, vanilla, and salt until creamy.
12. Frost the cooled cake layers, stacking one on top of the other.
13. Decorate with cinnamon sticks, pumpkin spice dusting, or whipped cream if desired.
14. Refrigerate until ready to serve.
Notes
For a stronger coffee flavor, brush cake layers with extra espresso before frosting.
This cake tastes even better the next day after flavors have melded.
Store covered in the refrigerator for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg