Introduction to Pumpkin Spice Latte Cake
As the leaves begin to change and the days get shorter, there's a warm, inviting aroma that's hard to resist—it's pumpkin spice season! Our Pumpkin Spice Latte Cake embodies all the cozy comfort of your favorite fall beverage. Imagine indulging in a slice of moist pumpkin cake soaked in rich espresso, topped with luscious cream cheese frosting. This cake isn't just dessert; it's a celebration of autumn flavors.
Why This Cake is Perfect for Fall
This delightful cake perfectly captures the essence of the season, making it an ideal choice for gatherings and cozy nights in. With ingredients like canned pumpkin puree and pumpkin pie spice, it contributes to that quintessential autumn ambiance. The espresso soak adds depth and richness, reminiscent of a warm Pumpkin Spice Latte from your favorite café.
Whether you're hosting a fall get-together or simply treating yourself after a long day, this cake is sure to impress. Plus, it pairs beautifully with a cup of brewed coffee or chai tea, creating a perfect fall experience. If you're ready to elevate your autumn baking, let’s dive into this delightful Pumpkin Spice Latte Cake recipe and embrace the flavors of fall. For more pumpkin-inspired treats, check out sources like Pumpkin Carving Tips or Fall Baking Essentials.
Ingredients for Pumpkin Spice Latte Cake
Creating a delightful Pumpkin Spice Latte Cake is all about gathering the right ingredients. Below, you’ll find a simple breakdown of what you need to whip up this seasonal treat, complete with flavors that will make your taste buds sing!
For the Pumpkin Cake
- 2 ¼ cups all-purpose flour, spooned and leveled
- 1 tablespoon pumpkin pie spice
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoon unsalted butter, softened
- 1 ½ cups granulated white sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk, at room temperature
- 1 cup canned pumpkin puree, at room temperature
For the Latte Soak
- ¼ cup espresso or strong coffee
- ⅓ cup whole milk
- ½ cup sweetened condensed milk
- ¼ teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
For the Espresso Cream Cheese Frosting
- 1 cup unsalted butter, softened
- 8 oz cream cheese, cold
- 2 cups powdered sugar
- 1 ½ teaspoon vanilla extract
- 2 teaspoon instant espresso powder
- 1 ½ teaspoon pumpkin pie spice
With these ingredients in your kitchen, you’re well on your way to baking a cake that evokes all the warmth and comfort of a cozy fall day. Don’t forget to check out this pumpkin spice guide for more tips on enhancing your baking experience!
Preparing Pumpkin Spice Latte Cake
Baking a pumpkin spice latte cake is the perfect way to welcome the fall season. With its warm flavors and cozy aroma, this cake is sure to be a hit at any gathering. Let’s dive into how to prepare this delightful dessert effortlessly!
Preheat and Prepare the Baking Pan
First things first, preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly. While the oven is heating, grab a 9x9 inch metal baking pan, lightly grease it with butter or cooking spray, and line it with parchment paper. This will make it much easier to remove the cake once it’s cooled.
Mix the Dry Ingredients for the Cake
In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. This step is crucial as it evenly distributes the leavening agents, ensuring a light and fluffy texture. Set this mixture aside while you work on the wet ingredients.
Cream the Butter and Sugar
Next, take a larger mixing bowl and add your softened unsalted butter and granulated sugar. Use an electric mixer on high speed to cream these together for about 2 minutes until the mixture is pale and fluffy. It’s key to incorporate air into the batter here!
Combine the Wet Ingredients
Incorporate the eggs and vanilla extract into the creamed mixture and mix on medium speed until everything is thoroughly combined. Follow this by adding the buttermilk and canned pumpkin puree. Don't be alarmed if the mixture looks a bit curdled; it will blend nicely once you introduce the dry ingredients.
Mix Dry and Wet Ingredients
Gently add the dry ingredient mixture into the wet mixture. Stir on low speed until you achieve a smooth batter, scraping down the sides of the bowl as necessary. Pour this delicious concoction into your prepared baking pan and spread it evenly.
Bake the Cake
Place your cake in the preheated oven and bake for 35-38 minutes, or until a toothpick inserted in the center comes out clean. While it bakes, your kitchen will fill with the delightful aroma of pumpkin spice—what could be better?
Make the Latte Soak
While your cake is cooling, prepare the latte soak. Combine the espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a measuring cup. This soak adds a lovely moisture and flavor to the cake.
Prepare the Espresso Cream Cheese Frosting
For the frosting, whip your softened butter until it’s light and fluffy. Slowly add cold cream cheese, mixing until well combined. Sift in the powdered sugar, mixing on low before switching to high speed. Finally, dissolve instant espresso powder in a bit of vanilla extract and mix it into the fluffy frosting along with pumpkin pie spice.
Assemble the Cake
Once your cake is completely cool, trim the top lightly for better absorption of the latte soak. Poke holes in the top with a wooden stick and gently pour the soak over the cake, letting it absorb for a few minutes. Finish by generously frosting the top with your espresso cream cheese frosting and sprinkle with additional pumpkin pie spice for that finished touch. Slice and serve—your pumpkin spice latte cake is ready to wow everyone!
This recipe offers a perfect blend of flavors and textures that you’ll come back to time and again. For tips on baking techniques, check out resources from King Arthur Baking or Serious Eats. Enjoy every delicious bite!
Variations on Pumpkin Spice Latte Cake
Gluten-Free Pumpkin Spice Latte Cake
If you need a gluten-free twist on the classic pumpkin spice latte cake, simply swap out regular flour for a gluten-free flour blend. Make sure it’s one that contains xanthan gum for the best texture. This variation will still deliver that rich, cozy flavor while accommodating dietary preferences. It’s just as delightful and moist as the original!
Pumpkin Spice Latte Cupcakes
For a fun twist, consider transforming this pumpkin spice latte cake into cupcakes! Fill cupcake liners with batter, bake, and then top with creamy espresso cream cheese frosting. These delicious treats are perfect for sharing and easy to transport for holiday gatherings or cozy coffee dates. The individual servings make it simple to indulge without a fork!
If you're looking for more variations and creative baking ideas, check out resources like The Kitchn for inspiration!
Cooking Tips and Notes for Pumpkin Spice Latte Cake
Making a delicious pumpkin spice latte cake at home can seem daunting, but it’s all about the techniques!
- Room Temperature Ingredients: Ensure your eggs, butter, and buttermilk are at room temperature. This helps create a smoother batter and results in a light, fluffy cake.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to a dense cake, which is not what we want!
- Let It Cool: Allow your cake to cool completely before frosting. This will prevent the frosting from melting and sliding off.
- Experiment with Spices: Add a little more pumpkin spice or try a dash of nutmeg for extra warmth in flavor.
- Storage Tips: Store any leftovers in an airtight container in the fridge, where it can last up to a week.
For more great tips, check out sources like King Arthur Baking or Food Network. Happy baking!
Serving suggestions for Pumpkin Spice Latte Cake
When it comes to enjoying your Pumpkin Spice Latte Cake, the possibilities for serving are as delightful as the cake itself! This moist cake pairs wonderfully with a variety of accompaniments:
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Coffee or Tea: Enhance the latte theme by serving it with a fresh cup of coffee or your favorite tea. Herbal teas like chamomile or chai offer a lovely contrast and a relaxing vibe.
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Whipped Cream: Top each slice with a dollop of whipped cream for added richness, or try flavored cream like hazelnut or vanilla.
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Ice Cream: A scoop of cinnamon or vanilla ice cream on the side adds an indulgent touch that’s perfect for gatherings.
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Fresh Fruit: Serve with sliced apples or pears to balance the sweetness and add freshness.
Remember, you can always make a festive atmosphere by decorating the serving platter with a sprinkle of pumpkin pie spice or even some edible flowers! Explore more about the cake’s history and variations here.
Time Breakdown for Pumpkin Spice Latte Cake
Preparation Time
Get ready to whip up this delicious pumpkin spice latte cake in just 20 minutes! Gather your ingredients, preheat your oven, and prepare the batter with ease.
Baking Time
Once you’ve poured the batter into the pan, let the oven work its magic for 35-38 minutes. The aroma that fills your kitchen will be irresistible!
Total Time
In total, expect to spend about 1 hour and 30 minutes from start to finish. This includes cooling time, so plan to indulge in that cozy flavor soon!
Ready to dive deeper into this delightful recipe? Check out Epicurious for more cooking inspiration or Food Network for tips and tricks on cake baking!
Nutritional Facts for Pumpkin Spice Latte Cake
Calories
A slice of this delicious pumpkin spice latte cake contains approximately 350 calories. It’s a delightful way to indulge without completely derailing your diet plan, especially when you savor it in moderation!
Protein
Each serving offers about 3 grams of protein, primarily from the eggs and cream cheese frosting. While not a protein powerhouse, it’s a tasty treat you can enjoy alongside a balanced meal.
Sodium
You’ll find around 200 mg of sodium per slice in this cake. This amount is reasonable, but if you’re watching your salt intake, consider enjoying it as an occasional treat rather than a daily indulgence.
Want to learn more about how to balance treats like this with your overall nutrition? Check out the USDA's dietary guidelines. Remember, it’s all about enjoying what you love while maintaining a healthy lifestyle!
FAQ about Pumpkin Spice Latte Cake
Can I make this cake in advance?
Absolutely! The pumpkin spice latte cake is perfect for prepping ahead of time. You can bake the cake a day or two in advance and store it at room temperature, wrapped tightly in plastic wrap to prevent it from drying out. Just wait until you’re ready to serve before adding your latte soak and frosting for maximum freshness.
How should I store leftovers?
If you happen to have any leftover cake (which is unlikely!), store it in an airtight container in the refrigerator. It should stay fresh for up to a week. When you're ready to indulge again, consider bringing it to room temperature for the best flavor and texture.
Can I substitute fresh pumpkin for canned?
Yes, you can use fresh pumpkin puree instead of canned! Just be sure to cook and puree the pumpkin well before adding it to the batter. You may need to adjust the moisture slightly, so keep an eye on the batter consistency. For more tips on using fresh pumpkin, check out this guide.
Conclusion on Pumpkin Spice Latte Cake
In summary, this pumpkin spice latte cake combines rich flavors, delightful textures, and a touch of autumn magic. Whether you’re serving it at a cozy gathering or indulging yourself, it’s sure to impress. Don’t forget to share your experience, and happy baking! For more inspiration, check out our favorite fall dessert recipes.
Pumpkin Spice Latte Cake: The Best Cozy Fall Dessert to Enjoy
Equipment
- 9×9 inch light metal baking pan
- electric mixer
- whisk
- measuring cups
- Rubber spatula
Ingredients
For the Pumpkin Cake
- 2 ¼ cups all purpose flour spooned and leveled
- 1 tablespoon pumpkin pie spice
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoon unsalted butter softened
- 1 ½ cups granulated white sugar
- 2 pcs eggs at room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk at room temperature
- 1 cup canned pumpkin puree at room temperature
For the Latte Soak
- ¼ cup espresso or strong coffee
- ⅓ cup whole milk
- ½ cup sweetened condensed milk
- ¼ teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
For the Espresso Cream Cheese Frosting
- 1 cup unsalted butter softened
- 8 oz cream cheese cold
- 2 cups powdered sugar
- 1 ½ teaspoon vanilla extract
- 2 teaspoon instant espresso powder
- 1 ½ teaspoon pumpkin pie spice
Instructions
For the Pumpkin Cake
- Preheat the oven to 350°F. Grease a 9×9 inch light metal baking pan and line it with parchment paper.
- In a medium bowl, whisk together the all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Then set aside the flour mixture.
- Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer on high speed.
- Then add in the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.
- Add in the buttermilk and canned pumpkin puree and mix on medium-low speed until combined.
- Add the dry ingredients to the wet ingredients and mix on low speed until the cake batter is combined. Scrape the sides of the bowl with a rubber spatula as necessary.
- Pour the batter into the prepared baking pan. Bake the cake for 35-38 minutes, or until a toothpick comes out clean from the center.
- Let the cake cool in the pan on a wire rack for 30 minutes, then pull up on the parchment paper to release it from the pan. Let the cake continue cooling on the cooling rack until completely cooled.
For the Latte Soak
- While the cake cools, make the latte milk soak by mixing together the espresso, milk, sweetened condensed milk, pumpkin pie spice and vanilla extract in a liquid measuring cup or something easily poured from.
For the Espresso Cream Cheese Frosting
- While the cake cools, make the cream cheese frosting by adding the butter to a large bowl. Whip the butter on high speed with an electric mixer until pale and fluffy, 5-10 minutes.
- Then add in the cold cream cheese and mix on medium speed until combined and fluffy.
- Sift in the powdered sugar a little at a time and mix on low speed until all is combined, then on high speed for about 1 minute until fluffy.
- Dissolve the instant espresso powder into the vanilla extract in a small ramekin. Then add it to the frosting along with the pumpkin pie spice and mix on medium-low speed until combined, then on high speed until light and fluffy again.
Assembling the Cake
- When the cake is completely cooled, cut a very thin layer off the top of the cake off using a sharp knife.
- Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.
- Slowly pour the latte mixture on top of the cake.
- Frost the top of the cake with a thick layer of espresso cream cheese frosting using an offset spatula.
- Sprinkle pumpkin pie spice on top of the frosting, then cut into 16 slices and serve!
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