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To make the cake, you need these dry items: - 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon cinnamon - 1 teaspoon nutmeg - 1/2 teaspoon ginger - 1/4 teaspoon cloves - 1/2 teaspoon salt These ingredients give the cake its structure and flavor. The spices add warmth, making it perfect for fall. Now, let’s gather the wet ingredients: - 1 cup canned pumpkin puree - 1/2 cup brewed coffee, cooled - 1/2 cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract The pumpkin puree gives moisture and a rich taste. The coffee adds a nice depth to the flavor. For the frosting, you will need: - 1/2 cup cream cheese, softened - 1/4 cup powdered sugar - 1 teaspoon vanilla extract - Whipped cream (for serving) - Ground cinnamon (for garnish) This frosting is creamy and sweet. The cinnamon on top adds a lovely touch that ties the flavors together. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This helps the cake bake evenly. 2. Grease and flour two 9-inch round cake pans. This keeps the cake from sticking. 3. In a large bowl, whisk together the dry ingredients: flour, sugars, baking powder, baking soda, spices, and salt. Mix well to ensure even flavor. 4. In another bowl, mix the wet ingredients: pumpkin puree, cooled coffee, oil, eggs, and vanilla. Stir until smooth and creamy. 1. Gradually add the wet mixture to the dry mix. Stir gently until just combined. Don’t overmix, or the cake might get tough. 2. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula to help them bake evenly. 1. Bake in the preheated oven for 25-30 minutes. To check if they're done, insert a toothpick in the center. It should come out clean. 2. Once baked, let the cakes cool in the pans for about 10 minutes. Then, transfer them to wire racks to cool completely. This prevents sogginess and keeps the cake fluffy. How do I ensure the perfect cake texture? To get a perfect cake, use room temperature ingredients. This helps them blend well. Always measure your flour correctly. Too much flour makes the cake dry. Use a spoon to fluff the flour and spoon it into a measuring cup. How can I avoid overmixing? Mix your wet and dry ingredients until just combined. A few lumps are okay. Overmixing adds too much air and makes the cake tough. Remember, a gentle hand helps keep your cake soft. How do I achieve the right cream cheese frosting consistency? To get a smooth frosting, start with softened cream cheese. If it’s cold, the frosting will be lumpy. Beat the cream cheese, powdered sugar, and vanilla until creamy. If it’s too thick, add a tiny bit of milk. What are some tips for smooth spreading? Use a spatula dipped in warm water. This helps the frosting glide over the cake. Start from the center and spread outwards. For clean edges, turn the cake plate while you spread. What are some presentation ideas with whipped cream and cinnamon? Top your cake with a big dollop of whipped cream. Then, dust it lightly with ground cinnamon. You can also pipe the whipped cream for a fancy look. What are the best accompaniments for serving? Serve slices with a cup of warm coffee or spiced tea. A scoop of vanilla ice cream pairs well too. You could also add a drizzle of caramel sauce for extra sweetness. Pro Tips Use Fresh Spices: For the best flavor, use freshly ground spices instead of pre-ground ones. This enhances the aroma and taste of your cake. Check Cake for Doneness: Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, it's ready. Be careful not to overbake. Cool Completely: Allow the cakes to cool completely before frosting to prevent the cream cheese frosting from melting and sliding off. Customize Your Frosting: Feel free to add a pinch of cinnamon or nutmeg to the cream cheese frosting for an extra flavor kick that complements the cake. {{image_2}} You can make this Pumpkin Spice Latte Cake even better! Adding chocolate or caramel brings a new twist. For a chocolate flavor, mix in chocolate chips. You can also drizzle caramel on top for a sweet touch. Both options add richness and depth to each slice. Incorporating nuts can give your cake a lovely crunch. Chopped walnuts or pecans work well. Just fold them into the batter before baking. This adds texture and a nutty flavor that pairs perfectly with pumpkin spice. Do you need gluten-free options? You can use almond flour or coconut flour instead of all-purpose flour. Both flours create a moist cake. Be sure to check the ratios for the best results. If you want a vegan cake, you can replace the eggs and dairy. Use flax eggs—mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. For the cream cheese frosting, opt for a vegan cream cheese. These swaps keep the flavor while meeting dietary needs. Seasonal fruits can brighten this cake. Try adding diced apples or pears for a fruity kick. You can mix them into the batter or layer them between cake layers. This gives a fresh taste that changes with the seasons. To adapt the cake for different holidays, think about spices and toppings. For Christmas, add peppermint extract to the frosting. For Thanksgiving, top it with cranberries or pecans for a festive look. These small changes create a cake that feels special for any celebration. To store your pumpkin spice latte cake, keep it at room temperature for short-term use. Place it in an airtight container to prevent it from drying out. If you want it to last longer, refrigerate it. Wrap the cake tightly in plastic wrap before placing it in the fridge. This helps keep it fresh for up to a week. You can freeze this cake for longer storage. First, let the cake cool completely. Then, wrap each layer in plastic wrap. Place the wrapped cake in a freezer bag to prevent freezer burn. It can last for about three months in the freezer. When you're ready to enjoy it, take it out and let it thaw in the fridge overnight. This keeps it moist and tasty. If you have leftover cake, you may want to reheat it. To warm it up, preheat your oven to 350°F (175°C). Place the cake on a baking sheet and cover it with foil. Heat for about 10-15 minutes. This method keeps the cake soft. You can also use a microwave. Heat a slice for about 20-30 seconds, but be careful not to overheat. Enjoy your warm cake with a dollop of whipped cream! Yes, you can use other flours. Some good options are: - Whole wheat flour: This adds more fiber and a nutty taste. - Almond flour: It gives a moist texture and a slight sweetness. - Oat flour: This is gluten-free and has a mild flavor. When you swap flour, adjust the liquid in your recipe. Different flours absorb moisture differently. To make your cake super moist, try these tips: - Add an extra egg: This adds richness and moisture. - Use buttermilk: It helps to keep the cake tender. - Incorporate sour cream: This adds moisture and a slight tang. - Don’t overbake: Check your cake a few minutes before the time is up. Removing the cake as soon as a toothpick comes out clean ensures a moist texture. If you want to skip coffee, there are tasty alternatives: - Brewed tea: Choose a strong black tea for a similar flavor. - Milk or milk alternatives: These add creaminess without coffee. - Hot chocolate: This gives a nice chocolate flavor with sweetness. - Pumpkin spice syrup: This adds flavor and sweetness in one. Each option changes the taste a bit, so pick what you enjoy most! This blog post covers all the key parts of baking a delicious cake. We discussed dry and wet ingredients, plus frosting details. I shared important steps for preparation, baking, and cooling. Tips for texture and serving ideas help you shine. You can also explore flavor variations and dietary options to make it your own. Remember to store or freeze your cake properly. These easy tips keep every bite fresh and tasty. Enjoy your baking adventure and share your delicious results!

Pumpkin Spice Latte Cake

A deliciously spiced cake infused with pumpkin and coffee flavors, topped with cream cheese frosting.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 0.5 teaspoon ginger
  • 0.25 teaspoon cloves
  • 0.5 teaspoon salt
  • 1 cup canned pumpkin puree
  • 0.5 cup brewed coffee, cooled
  • 0.5 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup cream cheese, softened
  • 0.25 cup powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1 serving whipped cream (for serving)
  • 1 serving ground cinnamon (for garnish)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
  • In a separate bowl, mix the pumpkin puree, cooled coffee, vegetable oil, eggs, and vanilla extract until smooth.
  • Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
  • Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  • While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy.
  • Once the cakes are completely cool, place one layer on a serving plate, spread a layer of cream cheese frosting on top, then place the second layer on top.
  • Frost the top and sides of the cake with the remaining cream cheese frosting.
  • Top with whipped cream and a light dusting of ground cinnamon for garnish.

Notes

Serve with whipped cream and a sprinkle of cinnamon for added flavor.
Keyword cake, dessert, latte, pumpkin, spice