Simple Pumpkin Spice Latte Cake Recipe
This amazingly delicious and Simple Pumpkin Spice Latte Cake Recipe tastes just like the drink most of us adore.
As the quote-worthy saying goes, “don’t just count your blessings, share them,” I am delighted to share this fantastic blessing with you this Fall season, friends. If you love to enjoy the popular pumpkin spice latte beverage when those pumpkins ripen and leaves turn yellow on the trees, you will surely love this cake!
It is pumpkin, it is coffee, it is cake! All in one neat and delicious package! The sponge cake is tender and pillowy soft. Light, airy, moist, bursting with all the cravealbe Fall flavors: creamy pumpkin spice and coffee. Words hardly does it justice—it is delightfully scrumptious—so you just have to taste it to know exactly what I mean. It’s like having a cup of pumpkin spice latte in cake form. It truly tastes the same!
The cake can even be made a couple of days before a gathering to save you time. I think it is even tastier a day or two later. After it sits in the fridge for a bit, it absorbs and blends all the flavors together and makes it taste even richer.
The question now is…would you still have a pumpkin spice latte with a piece of this cake for a good Fall-season flavor overload (before the season gets away from us), or settle with a humble cup of plain coffee to focus on the fantastic flavors of this incredible treat? It is perfect for Friendsgiving, Thanksgiving, or any gathering really! Enjoy!
Pumpkin Spice Latte Cake Ingredients
- Eggs (I used home-raised chicken eggs)
- Sugar
- Pure vanilla extract
- Pumpkin puree (I used homemade pumpkin puree)
- Freshly brewed espresso coffee (chilled)
- All-purpose flour
- Ground cinnamon
- Pumpkin pie spice
- Ground nutmeg
- Baking soda
- Baking powder
- Sea salt
Pumpkin Spice Latte Cake Frosting Ingredients
- Unsalted butter
- Cream cheese
- Sugar
- Heavy whipping cream
- Pure vanilla extract
- Ground cinnamon
- Pumpkin pie spice
- Freshly brewed espresso coffee (chilled)
Decorating Ingredients for the Cake
- Pumpkin seeds
- Mellowcreme pumpkin candy
How to Make Pumpkin Spice Latte Cake Batter
Preheat the oven to 350 F and grease two 9″ cake spring form pans.
In a medium bowl, whisk together flour, ground cinnamon, pumpkin pie spice, ground nutmeg, baking soda, baking powder, and sea salt.
Beat eggs and sugar on high for 5 minutes or until light, fluffy and pale yellow in color. Reduce mixing speed to medium/low and add vanilla extract, pumpkin puree, and freshly brewed espresso.
Remove the bowl from the mixer stand and add the ready dry ingredients (flour, cinnamon, pumpkin pie spice, ground nutmeg, baking soda, baking powder, and sea salt) into the egg mixture in 6 separate additions. Carefully mix in the dry ingredients with each addition with a spatula, trying not to deflate air pockets as much as possible.
Pumpkin Spice Latte Cake Baking Instructions
Divide the batter evenly between 2 – 9” baking pans greased with butter (I use a cup scooper to make sure it is divided perfectly even). Bake in a preheated oven at 350 F (180 C) for 25 minutes or until an inserted toothpick comes out clean.
Remove from the oven. Allow the cake sponges to cool in the baking pans for 10 minutes before removing them from the pans.
Cool the cake sponges completely before frosting.
How to Make the Pumpkin Spice Latte Cake Frosting
While the cake sponges are cooling, make the frosting.
Start by beating softened butter until creamy and smooth. Add softened cream cheese and beat again until both are well mixed.
Then add sugar and beat until smooth and the sugar is dissolved. Scrape down the cream off the sides of the mixer bowl halfway through.
Next, add cold heavy cream. Start beating the cream slowly on low, then gradually increase the mixing speed to medium. Again, scraping down the cream multiple times to ensure all the ingredients are well incorporated.
Finally, add the spices and flavoring that make this frosting taste oh-so-amazing: ground cinnamon, pumpkin pie spice, vanilla extract, and freshly brewed and chilled espresso.
Note: The addition of liquids to the cream will thin the cream a bit, but the beating process will thicken it again. It’s important not to overbeat the cream.
How to Assemble the Pumpkin Spice Latte Cake
Once completely cooled, split both cake sponges cleanly in half. You should end up with 4 one-inch cake sponge layers.
Place a cake sponge on a cake platter and add 2 cups of frosting (I like to use a half-cup scoop for this step). Spread out the frosting evenly and place another cake sponge on top of the frosting. Repeat this process with the rest of the sponges.
Using the remaining frosting, cover the outside of the cake. Use a cake icing smoother to engrave the design on the sides of the cake, and a regular cake spatula to make the swirly look on top of the cake.
Decorate the top of the cake with mellow cream pumpkin candy and sprinkled pumpkin seeds.
Line the base of the cake with pumpkin seeds for the border.
Chill the cake for four hours or overnight for all the flavors to intermingle absorb. The cake slices best when chilled.
How to Heat a Knife for Perfectly Clean Slices
If you like to see nice and clean slices of cake as I do, it is important to know a few tips that will deliver that satisfying look for you. Slicing the cake with a warmed clean knife will turn out each and every slice of the cake clean and beautiful.
Place a long knife into a tall cup filled with hot water for 15 seconds or so. Remove the knife from the water and dry it using a paper towel. The hot knife will melt away stickiness and cleanly slice through the layers if you cut only in one downward direction, and pull the knife out at the base of the cake.
Repeat the same instruction each time you make a slice and you’ve got a drool-worthy presentation with each slice of this deliciousness you worked so hard on. Happy slicing and eating!
Enjoy the cake with a hot cup of tea or latte.
More Pumpkin Recipes You’ll Love
- Pull-Apart Pumpkin Bread with Pecans and Caramel
- Easy Soft and Fluffy Pumpkin Dinner Rolls
- Glazed Pecan Pumpkin Scones
- Pumpkin Cheesecake Muffins
- Pumpkin Tiramisu Cake
- Pecan Caramel Pumpkin Rolls with Cream Cheese Frosting
Simple Pumpkin Spice Latte Cake Recipe
Ingredients
Pumpkin Spice Latte Cake Ingredients
- 8 large – eggs (I used home-raised chicken eggs)
- 2 cups- sugar
- 1 cup – pumpkin puree (I used homemade pumpkin puree)
- 2 tsp. – pure vanilla extract
- ¼ cup – freshly brewed espresso coffee (chilled)
- 3 cups – all-purpose flour
- 1 tsp. – ground cinnamon
- ½ tsp. – pumpkin pie spice
- ¼ tsp. – ground nutmeg
- 1 tsp. – baking soda
- 2 tsp. – baking powder
- ½ tsp. – sea salt
Pumpkin Spice Latte Cake Frosting Ingredients
- 8 oz. – unsalted butter softened
- 16 oz. – cream cheese softened
- 1 ½ cup – sugar
- 4 cups – cold heavy whipping cream
- 1 tsp. – vanilla extract
- ¼ tsp. – ground cinnamon
- ¼ tsp. – pumpkin pie spice
- ¼ cup – freshly brewed espresso coffee (chilled)
Pumpkin Spice Latte Cake Decorating Ingredients
- 1 cup – pumpkin seeds
- Melowcream pumpkin candies
Instructions
How to Make Pumpkin Spice Latte Cake Batter
- Preheat the oven to 350 F and grease two 9″ cake springform pans.
- In a medium bowl, whisk together flour, ground cinnamon, pumpkin pie spice, ground nutmeg, baking soda, baking powder, and sea salt.
- Beat eggs and sugar on high for 5 minutes or until light, fluffy and pale yellow in color. Reduce mixing speed to medium/low and add vanilla extract, pumpkin puree, and freshly brewed espresso.
- Remove the bowl from the mixer stand and add the ready dry ingredients (flour, cinnamon, pumpkin pie spice, ground nutmeg, baking soda, baking powder, and sea salt) into the egg mixture in 6 separate additions. Carefully mix in the dry ingredients with each addition with a spatula, trying not to deflate air pockets as much as possible.
Pumpkin Spice Latte Cake Baking Instructions
- Divide the batter evenly between 2 – 9” baking pans greased with butter (I use a cup scooper to make sure it is divided perfectly even). Bake in a preheated oven at 350 F (180 C) for 25 minutes or until an inserted toothpick comes out clean.
- Remove from the oven. Allow the cake sponges to cool in the baking pans for 10 minutes before removing them from the pans.
- Cool the cake sponges completely before frosting.
How to Make the Pumpkin Spice Latte Cake Frosting
- While the cake sponges are cooling, make the frosting.
- Start by beating softened butter until creamy and smooth. Add softened cream cheese and beat again until both are well mixed.
- Then add sugar and beat until smooth and the sugar is dissolved. Scrape down the cream off the sides of the mixer bowl halfway through.
- Next, add cold heavy cream. Start beating the cream slowly on low, then gradually increase the mixing speed to medium. Again, scraping down the cream multiple times to ensure all the ingredients are well incorporated.
- Finally, add the spices and flavoring that make this frosting taste oh-so-amazing: ground cinnamon, pumpkin pie spice, vanilla extract, and freshly brewed and chilled espresso.
How to Assemble the Pumpkin Spice Latte Cake
- Once completely cooled, split both cake sponges cleanly in half. You should end up with 4 one-inch cake sponge layers.
- Place a cake sponge on a cake platter and add 2 cups of frosting (I like to use a half-cup scoop for this step). Spread out the frosting evenly and place another cake sponge on top of the frosting. Repeat this process with the rest of the sponges.
- Using the remaining frosting, cover the outside of the cake. Use a cake icing smoother to engrave the design on the sides of the cake, and a regular cake spatula to make the swirly look on top of the cake.
- Decorate the top of the cake with mellowcream pumpkin candy and sprinkled pumpkin seeds.
- Line the base of the cake with pumpkin seeds for the border.
How to Heat a Knife for Perfectly Clean Slices
- If you like to see nice and clean slices of cake as I do, it is important to know a few tips that will deliver that satisfying look for you. Slicing the cake with a warmed clean knife will turn out each and every slice of the cake clean and beautiful.
- Place a long knife into a tall cup filled with hot water for 15 seconds or so. Remove the knife from the water and dry it using a paper towel. The hot knife will melt away stickiness and cleanly slice through the layers if you cut only in one downward direction, and pull the knife out at the base of the cake.
- Repeat the same instruction each time you make a slice and you’ve got a drool-worthy presentation with each slice of this deliciousness you worked so hard on. Happy slicing and eating!
Notes
Check out all the Fall recipes.
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Hope you had a nice thanksgiving!
This cake was absolutely delicious.!
Cake itself was moist and very flavorful and then the cream ..just YUM!
Thanks for such a delicious recipe.
Thank you, I had an amazing Thanksgiving!
I’m glad you liked the recipe! We love this cake. Thank you for the review! 🙂
Valya, this is such a beautiful cake for this season! I haven’t made it yet, but I am considering to make it. I like the way you decorated this cake; so professional and fall like. Blessings to you and your family and may you continue to bless us with your recipes on this blog!
That is so sweet of you to say that! I really appreciate your kind words! Have a blessed Thanksgiving Kate! 🙂