Pumpkin Spice Latte Cake: Cozy Fall Dessert Recipe

There’s nothing quite like the aroma of pumpkin spice swirling through your kitchen in autumn. But have you ever wondered how you can capture that quintessential Pumpkin Spice Latte flavor in a moist, fluffy cake? The Pumpkin Spice Latte Cake is the perfect way to bring all the beloved flavors of your favorite fall beverage to the dessert table. Despite its popularity, nailing the balance of spices, pumpkin, and that signature latte creaminess can be a challenge. This recipe for Pumpkin Spice Latte Cake will guide you through every step to create a sumptuous treat that’s bursting with wholesome flavors and topped with a luscious coffee-infused cream cheese frosting and crumb topping.

Ingredients List

To bake this dreamy Pumpkin Spice Latte Cake, gather these fresh and pantry staples. I’ve included some thoughtful substitutions to accommodate dietary preferences:

Cake Ingredients:

• 1 ¾ cups all-purpose flour (for gluten-free, use 1:1 gluten-free flour blend)
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ½ cup granulated sugar (coconut sugar works well for a deeper flavor)
• ½ cup brown sugar, packed
• ½ cup vegetable oil (or melted coconut oil for a slight nutty aroma)
• 2 large eggs (or flax eggs for a vegan alternative)
• ⅓ cup brewed espresso or strong coffee (more intense coffee flavor)
• 1 teaspoon pure vanilla extract

Crumb Topping Ingredients:

• ½ cup all-purpose flour (or oat flour for gluten-free)
• ½ cup brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 4 tablespoons unsalted butter, cold and cubed (use vegan butter if desired)

Cream Cheese Frosting:

• 8 oz cream cheese, softened (vegan cream cheese substitute available)
• ½ cup unsalted butter, softened
• 1 ½ cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 tablespoon brewed espresso or strong coffee (helps deepen the latte flavor)

Timing

• Prep Time: 20 minutes
• Bake Time: 35–40 minutes
• Cooling & Frosting: 20 minutes
• Total Time: About 1 hour 20 minutes

This Pumpkin Spice Latte Cake offers the comforting moistness of pumpkin bread but with the elevated touch of latte and crumb layers. Like baking a classic coffee cake or pumpkin loaf, this recipe requires patience during the cooling and frosting phases to achieve the perfect texture and flavor harmony.

Step-by-Step Instructions

Step 1: Prepare and Preheat

Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch square baking pan and line it with parchment paper for easy cake removal. This little step guarantees a smooth release of your masterpiece.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This spice blend creates that iconic pumpkin spice flavor foundation.

Step 3: Combine Wet Ingredients

In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, oil, eggs, espresso, and vanilla extract until creamy and well mixed. The inclusion of espresso is key to lending that coffeehouse charm to your cake.

Step 4: Incorporate Dry into Wet

Gradually add the dry spices and flour mix into the wet ingredients, stirring just until combined. Remember: overmixing can make the cake dense, so keep your folding gentle.

Step 5: Prepare Crumb Topping

In a small bowl, combine flour, brown sugar, cinnamon, and salt. Using fingers or a pastry cutter, cut in cold buttery cubes until the mixture resembles coarse crumbs. This topping adds delightful texture and a rich sugary crunch.

Step 6: Assemble and Bake

Pour the batter evenly into the prepared pan. Evenly sprinkle the crumb topping over the batter surface. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. The cake should spring back lightly when touched.

Step 7: Cool Completely

Allow the cake to cool in the pan on a wire rack for at least 20 minutes before frosting. Cooling fully ensures the frosting won’t melt or slide off.

Step 8: Make Cream Cheese Frosting

In a bowl, beat cream cheese and butter together until smooth and fluffy. Slowly add powdered sugar, vanilla extract, and espresso. Mix until creamy with the perfect coffee-latte hint. Spread generously over the cooled cake.

For a luscious finish, drizzle a little extra espresso over the frosting to amplify the latte essence.

Nutritional Information (Per Serving, based on 12 servings)

• Calories: Approximately 320 kcal
• Carbohydrates: 42g
• Protein: 4g
• Fat: 15g
• Saturated Fat: 6g
• Fiber: 2g
• Sugar: 28g
• Sodium: 180mg

Healthier Alternatives

• Use whole wheat pastry flour or oat flour for added fiber and nutrients.
• Replace half the oil with unsweetened applesauce to reduce fat without sacrificing moisture.
• Swap brown sugar for coconut sugar or a natural sugar substitute for a lower glycemic impact.
• Choose dairy-free cream cheese and plant-based butter to keep it vegan-friendly.
• Incorporate ground flaxseed or chia seeds into the batter to boost omega-3s and fiber.

Serving Suggestions

Pumpkin Spice Latte Cake is a versatile companion for breakfast, dessert, or an afternoon pick-me-up.

• Serve warm with a scoop of vanilla ice cream or dollop of whipped cream for indulgence.
• Pair with your favorite hot coffee or a cozy chai latte to emphasize warming spice notes.
• Garnish with toasted pecans or a sprinkle of cinnamon on top for festive flair.
• For a gluten-free gathering, serve alongside fresh pumpkin seeds and apple slices.

Common Mistakes to Avoid

• Overmixing the batter: This leads to tough, dense cake. Stir until ingredients are just combined.
• Skipping espresso or coffee: It’s essential to achieving the genuine latte flavor—don’t omit!
• Putting crumb topping on too thick: This can burn or prevent even baking. Use a moderate, even layer.
• Frosting a warm cake: Frosting will melt and slide off, so let the cake cool completely.
• Not properly measuring flour: Spoon and level your flour for accuracy; too much flour dries the cake.

Storing Tips

Store leftover Pumpkin Spice Latte Cake in an airtight container in the refrigerator for up to 4 days. The cream cheese frosting makes refrigeration necessary. Before serving, bring to room temperature to enjoy that soft texture.

For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil. Thaw overnight in the fridge, then warm in the microwave for 15–20 seconds for a fresh-baked experience.

Conclusion

The Pumpkin Spice Latte Cake is your ultimate fall treat, combining the perfect balance of cozy spices, moist pumpkin, and rich latte flavors topped with creamy frosting and a crunchy crumb. Whether you’re baking for a seasonal celebration or a comforting weekday indulgence, this recipe delivers crowd-pleasing results every time. Don’t forget to leave your feedback or subscribe to our newsletter for more delicious seasonal recipes!

FAQs

Q1: Can I make this Pumpkin Spice Latte Cake vegan?
Yes! Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use vegan cream cheese and butter for the frosting. Ensure your flour blend is also vegan-friendly.

Q2: How do I adjust this recipe for high altitude baking?
Increase the oven temperature by 15–25°F and slightly reduce baking powder/baking soda (reduce by 1/8 teaspoon) to prevent over-rising.

Q3: Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to avoid pumpkin pie filling as it contains added sugars and spices that can alter the flavor balance.

Q4: How can I make the frosting less sweet?
Reduce powdered sugar gradually or substitute part of it with mascarpone cheese for a tangier finish.

Q5: Can I double this recipe?
Absolutely! Use a 9×13-inch pan and extend baking time to 45–50 minutes, checking doneness with a toothpick.