Ah, the Pumpkin Spice Latte Cake! Just saying the name brings back memories of cozy fall afternoons, the smell of spicy pumpkin wafting through my kitchen, and the excitement as the leaves change colors. There’s something entirely magical about this cake; it combines all the beloved flavors of fall into a deliciously moist and fluffy treat. I still remember the first time I baked this cake—it was a rainy day, and I decided to surprise my friends with a sweet pick-me-up. The smiles on their faces before they even got a slice? Priceless!
If there is one cake that screams, “Welcome to fall!” it’s this beauty! It’s rich, it’s sweet, and it has the perfect hint of coffee flavor thanks to the classic pumpkin spice latte inspiration. Let’s get baking, shall we?
What’s in Pumpkin Spice Latte Cake?
Pumpkin Puree: This is the star ingredient of the cake. I love using canned pumpkin since it’s super convenient and just as delicious as making it from scratch. Make sure to opt for pure pumpkin puree, not pumpkin pie filling, for the best results.
All-Purpose Flour: A basic yet essential ingredient that gives the cake its structure. I stick with unbleached flour for a more wholesome flavor and texture.
Sugar: We need that sweetness! Granulated sugar is what I typically use, but you can reduce the amount if you’d like a less sweet cake.
Baking Powder and Baking Soda: These leavening agents are crucial to get that perfect rise and fluffy texture. Make sure they’re fresh, because nobody wants a dense cake!
Spices: Cinnamon, nutmeg, and ginger bring out the beloved fall flavors. I like to mix and match based on my mood, and sometimes even sprinkle in some cloves for a little extra kick.
Eggs: They serve as a binding agent and help create a lovely moist texture. I prefer using large organic eggs for the best quality.
Vanilla Extract: Just a splash of this magical potion elevates the flavor of the cake. I always go for pure vanilla extract over imitation—there’s no competition!
Strong Coffee: The real twist that makes this cake reminiscent of a pumpkin spice latte! Brewed coffee adds depth and richness. I often use espresso for that extra punch.
Unsalted Butter: Butter makes everything better! It not only adds flavor but also moisture. Don’t forget to let it come to room temperature for easy mixing.
Powdered Sugar: This is what we’re going to use for the creamy frosting. It combines perfectly with cream cheese for a rich, sweet topping.
Cream Cheese: Adds a luxurious creaminess to the frosting, making it utterly irresistible. I like to use full-fat cream cheese for the best flavor.
Is Pumpkin Spice Latte Cake Good for You?
Let’s be real—while this cake is delightful, it’s not exactly a health food. However, there are some redeemable qualities!
Pumpkin Puree: It’s packed with fiber, which is great for digestion, and it’s loaded with vitamins A and C. So, you can feel slightly less guilty when eating a slice of this cake!
Coffee: The brewed coffee definitely gives you a nice lift, thanks to the caffeine. Plus, it contains antioxidants which can help reduce inflammation.
On the flip side, it does come with sugar and butter, so keep that in mind if you’re watching your intake. Enjoy it in moderation, perhaps as a sweet treat after a hearty fall meal with friends or family.
Ingredients
– 1 cup pumpkin puree (canned)
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 ½ teaspoons baking powder
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ½ teaspoon ground ginger
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup strong brewed coffee (cooled)
– ½ cup unsalted butter (softened)
– 1 cup powdered sugar (for frosting)
– 8 oz cream cheese (softened)
*This recipe serves 12 delicious slices of perfection!*
How to Make Pumpkin Spice Latte Cake?
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and ginger until well combined.
3. In another bowl, mix the pumpkin puree, eggs, vanilla extract, brewed coffee, and softened butter until smooth.
4. Gradually combine the wet ingredients with the dry ingredients, stirring until just combined. Be careful not to overmix!
5. Divide the batter evenly between the two prepared cake pans. Tap them gently on the counter to remove any air bubbles.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
7. While the cakes cool, prepare the frosting by mixing the softened cream cheese, powdered sugar, and a splash of vanilla extract until creamy and smooth.
8. Once the cakes are completely cool, spread a generous amount of frosting on top of one layer, place the other layer on top, and frost the top and sides of the cake.
9. Serve and enjoy your delicious Pumpkin Spice Latte Cake with a hot cup of coffee or tea!
Delicious Tips and Variations to Try
– **Add Ins:** Toss in some chocolate chips or chopped nuts (like pecans or walnuts) for added texture and flavor.
– **Frosting Options:** Want to change things up? Use a maple cream frosting instead of cream cheese for a fun twist!
– **Serving Suggestions:** This cake pairs wonderfully with a scoop of vanilla ice cream on the side or topped with whipped cream for that extra indulgence.
I hope you’re as excited to try this Pumpkin Spice Latte Cake as I am to share it with you! Trust me, it’s bound to become a beloved staple in your kitchen during the fall. Don’t forget to let me know how yours turns out—I always love hearing about your baking adventures!