Introduction
The Pumpkin Spice Latte Cake is a delightful fusion of two beloved autumn favorites — the cozy, creamy pumpkin spice latte and a moist, flavorful cake. This unique dessert brings together the warmth of cinnamon, nutmeg, and cloves with the rich texture of spiced pumpkin and the frothy goodness of coffee notes. Whether you’re hosting a fall gathering or just craving something seasonal and sweet, this cake is the perfect treat to savor during chilly mornings or crisp evenings.
The History
The origins of the Pumpkin Spice Latte (PSL) trace back to Starbucks in 2003, where it was first introduced as a limited-time menu item that quickly became a cultural phenomenon. Over time, home bakers began experimenting with its signature flavors, leading to countless variations in desserts, baked goods, and even savory dishes. The Pumpkin Spice Latte Cake is a modern adaptation of this trend, combining classic American pumpkin baking with the aromatic spices and espresso notes of the iconic drink.
Ingredients Breakdown
To create the ultimate Pumpkin Spice Latte Cake, we blend traditional pumpkin cake ingredients with those reminiscent of a spiced latte. The foundation includes:
- Pumpkin puree – for moisture and earthy sweetness
- Espresso powder or strong brewed coffee – enhances chocolate and spice flavors
- Cinnamon, nutmeg, ginger, and cloves – the core of pumpkin spice flavoring
- Brown sugar and maple syrup – for depth and caramel-like sweetness
- Buttermilk or plant-based yogurt – adds richness and tenderness
- Flour, baking soda, and baking powder – for structure and rise
- Vegetable oil or butter – keeps the cake moist and soft
- Vanilla extract and a hint of almond extract – for complex flavor layers
Step-by-Step Recipe
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan or two 9-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and all the spices (cinnamon, nutmeg, ginger, clove).
- In another bowl, mix pumpkin puree, oil, brown sugar, maple syrup, eggs, vanilla, almond extract, and espresso powder dissolved in hot water.
- Gently fold the dry ingredients into the wet until just combined. Avoid overmixing.
- Pour the batter into the prepared pan(s) and smooth the top with a spatula.
- Bake for 30–40 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely before applying the frosting.
Tips
- Use room temperature eggs and buttermilk for a smoother batter.
- Don’t overmix the batter to avoid a dense cake.
- Let the cake cool completely before frosting to prevent melting.
- Add a sprinkle of cinnamon or edible gold dust on top for extra flair.
- If using a bundt pan, ensure it’s well-greased to prevent sticking.
Variations and Customizations
This versatile cake can be adapted to suit different dietary needs and flavor preferences:
- Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
- Vegan: Replace eggs with flax eggs, use coconut oil instead of butter, and opt for plant-based yogurt and milk.
- Nutty twist: Add chopped pecans or walnuts to the batter for crunch.
- Chocolate lover’s version: Fold in dark chocolate chunks or swirl melted chocolate through the batter.
- Layered cake: Bake in three 8-inch pans and frost between layers for a show-stopping celebration cake.
- Coffee-infused glaze: Use cooled strong coffee instead of milk in the glaze for more latte flavor.
Health Considerations and Nutritional Value
The Pumpkin Spice Latte Cake offers a balance of nutrients from wholesome ingredients like pumpkin, which is high in fiber and vitamin A. However, due to the added sugars and fats from oil and frosting, it’s best enjoyed in moderation. To make a healthier version:
- Replace half the oil with unsweetened applesauce or mashed banana.
- Use coconut sugar or monk fruit sweetener instead of brown sugar.
- Opt for low-fat Greek yogurt or dairy-free alternatives.
- Choose natural sweeteners like maple syrup or honey for the glaze.
A typical slice (assuming 12 servings) contains approximately 300–350 calories, depending on additions and frosting choices.
Ingredients
For the Cake:
- 2 cups all-purpose flour (or GF alternative)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 3/4 cup vegetable oil or melted coconut oil
- 3/4 cup brown sugar
- 1/4 cup maple syrup
- 1 cup pumpkin puree (not pie filling)
- 2 large eggs (or 2 flax eggs for vegan)
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 tbsp instant espresso powder (or 2 tbsp strong brewed coffee)
- 1/2 cup buttermilk or plant-based yogurt
For the Frosting:
- 1/2 cup unsalted butter, softened (or vegan butter)
- 2 cups powdered sugar
- 1/4 cup pumpkin puree
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Pinch of nutmeg
- 1–2 tbsp heavy cream or milk (as needed)
Directions
- Preheat oven to 350°F (175°C). Prepare your cake pans by greasing and dusting them with flour or cocoa powder if using chocolate frosting later.
- In a large mixing bowl, sift together flour, baking powder, baking soda, salt, and all the spices.
- In a separate bowl, whisk together oil, brown sugar, maple syrup, pumpkin puree, eggs, vanilla, and almond extract until smooth.
- Dissolve espresso powder in 2 tablespoons of hot water, then add to the wet mixture.
- Gradually mix the dry ingredients into the wet until just incorporated.
- Stir in buttermilk until the batter is smooth and pourable.
- Pour the batter into the prepared pans and bake for 30–35 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- To make the frosting, beat butter until fluffy. Add powdered sugar gradually, along with pumpkin puree, vanilla, cinnamon, and nutmeg.
- Add cream or milk as needed to reach a spreadable consistency.
- Frost the cooled cake generously between layers and on top. Sprinkle with cinnamon or chopped nuts for garnish.
FAQ
Can I make this cake ahead of time?
Yes! This cake stays fresh for up to 3 days at room temperature or 5 days refrigerated. Wrap tightly or store in an airtight container.
Can I freeze the Pumpkin Spice
