Pumpkin Spice Latte Cake – Must-Have Fall Dessert Recipes

Craving the comforting flavors of autumn? Look no further! This collection of fall recipes dessertPumpkin Spice Latte Cake is your passport to a season filled with sweet, spiced, and utterly irresistible treats. We’re diving into the world of decadent desserts that capture the essence of fall, with recipes that are sure to become your new seasonal staples. Get ready to bake your way through the cozy vibes of autumn with these must-try desserts!

What is Pumpkin Spice Latte Cake?

Pumpkin Spice Latte Cake. The name alone conjures up images of crisp autumn leaves, crackling fireplaces, and the aroma of warm spices. But why “Latte” cake? Did it start as a happy accident when someone spilled their morning latte into a pumpkin pie batter? Or maybe it’s a secret society of caffeinated pastry chefs who decided that the best of both worlds – dessert and coffee – needed to collide in a delicious, moist cake.

Some say that ‘the way to a man’s heart is through his stomach,’ and I believe this cake takes that saying to a whole new level. Whatever the origin, this cake is a celebration of all things fall, and promises to be a crowd-pleaser. So, if you’re ready to infuse your festivities with fall flavors, embrace the chill in the air and make this cake soonest.

Why You’ll Love This Pumpkin Spice Latte Cake

This Pumpkin Spice Latte Cake is ridiculously moist and flavorful, capturing the essence of your favorite fall beverage in every bite. Making it at home saves you a fortune compared to buying similar cakes from bakeries.

Forget paying exorbitant prices for lesser cakes. Plus, the cinnamon cream cheese frosting is the cherry on top – or rather, the spice on the cake! Speaking of cakes, if you’re in the mood for something a little lighter, check out my Apple Crisp recipe – a classic for a reason! Ready to trade that expensive bakery bill for a slice of homemade happiness? Go give our this recipe a try, you’re going to love it

Key Ingredients for Pumpkin Spice Latte Cake

Here’s everything you’ll need to bake this delicious Pumpkin Spice Latte Cake. The image below shows all the necessary ingredients.

  • For the Cake:
    • 2 ½ cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • ½ teaspoon salt
    • 1 ½ cups granulated sugar
    • ½ cup vegetable oil
    • 2 large eggs
    • 1 (15 ounce) can pumpkin puree
    • 1 cup buttermilk
    • 2 teaspoons vanilla extract
    • ¼ cup strong brewed coffee, cooled
  • For the Cinnamon Cream Cheese Frosting:
    • 8 ounces cream cheese, softened
    • ½ cup (1 stick) unsalted butter, softened
    • 4 cups powdered sugar
    • 1 teaspoon ground cinnamon
    • 2 teaspoons vanilla extract
    • 2-4 tablespoons milk, as needed for consistency

How to Make Pumpkin Spice Latte Cake

This cake isn’t just delectable; it’s also incredibly easy to make! You’ll love how simple it is to throw together, and the result is a moist, spiced cake with a creamy cinnamon frosting that’s simply irresistible. From start to finish, you’re looking at about an hour and a half, including baking and cooling time. The blend of pumpkin, spices, and coffee creates a rich, comforting flavor that’s perfect for fall.

  • Step-by-Step Instructions:
  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This prevents the cake from sticking and ensures easy removal.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures the spices are evenly distributed throughout the cake.
  3. Mix Wet Ingredients: In a separate bowl, combine the sugar, oil, eggs, pumpkin puree, buttermilk, vanilla extract, and cooled coffee. Mix until well combined. The buttermilk adds moisture and tanginess to the cake, while the coffee enhances the pumpkin and spice flavors.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Overmixing can lead to a tough cake.
  5. Pour and Bake: Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Cool Completely: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking apart when you remove it from the pan.
  7. Make the Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
  8. Add Remaining Frosting Ingredients: Gradually add the powdered sugar, cinnamon, and vanilla extract. Beat until smooth. Add milk, 1 tablespoon at a time, until you reach your desired consistency.
  9. Frost the Cake: Once the cake is completely cooled, frost it with the cinnamon cream cheese frosting. Smooth the frosting with an offset spatula for a professional look.
  10. Optional Decorations: Sprinkle extra cinnamon on top or decorate with candied nuts or a drizzle of coffee syrup. Get creative with your decorations!

What to Serve Pumpkin Spice Latte Cake With

Pumpkin Spice Latte Cake
Pumpkin Spice Latte Cake

Pumpkin Spice Latte Cake is delicious on its own, but it also pairs wonderfully with:

  • Vanilla Ice Cream: The cool, creamy vanilla balances the warm spices of the cake.
  • Whipped Cream: A dollop of lightly sweetened whipped cream adds a touch of elegance.
  • Coffee or Tea: Enhance the latte flavor with a warm beverage. A cup of spiced chai would also be delightful.
  • Candied Pecans or Walnuts: Add a bit of crunch and nutty flavor to complement the cake.

Top Tips for Perfecting Pumpkin Spice Latte Cake

  • Measure Accurately: Accurate measurement is key for consistent results. Use measuring cups and spoons for dry and liquid ingredients.
  • Don’t Overmix: Overmixing develops gluten, resulting in a tough cake. Mix until the ingredients are just combined.
  • Room Temperature Ingredients: Using room temperature ingredients helps them blend together more easily, resulting in a smoother batter.
  • Adjust Spices to Taste: Feel free to adjust the amount of spices to your liking. If you prefer a stronger spice flavor, add a bit more cinnamon, nutmeg, or cloves.
  • Test for Doneness: Use a wooden skewer to check if the cake is done. If it comes out clean, the cake is ready.
  • Upgrade Your Coffee Drizzle: Use a coffee liqueur,like Kahlua, rather than plain coffee for a slight alcoholic kick

Storing and Reheating Tips

  • Storing: This cake can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If storing at room temperature, ensure it’s in a cool, dry place away from direct sunlight.
  • Reheating: While this cake is best served at room temperature, you can warm individual slices in the microwave for a few seconds if desired. Just be careful not to overheat, as the frosting can melt.
  • Freezing: You can freeze the unfrosted cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. To thaw, place it in the refrigerator overnight. Frost once it’s completely thawed.

Final Thoughts

This Pumpkin Spice Latte Cake is more than just a dessert; it’s an experience. It’s the perfect way to celebrate the season and create lasting memories with family and friends. So, grab your apron, gather your ingredients, and get ready to bake a cake that will be the highlight of your fall celebrations. This fall recipes dessert is going to become a family favourite. I know you’ll love every bite of this delicious cake!

try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest

FAQs

Q: Can I use canned pumpkin pie filling instead of pumpkin puree?
A: No, pumpkin pie filling contains added spices and sugar, which will alter the flavor and texture of the cake. It’s best to use plain pumpkin puree.

Q: Can I make this cake gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum for best results.

Q: Can I make this cake ahead of time?
A: Absolutely! The cake can be baked a day ahead of time and stored in an airtight container. Frost it just before serving.

Q: Can I freeze the frosted cake?
A: While it’s possible to freeze the frosted cake, the frosting may change texture slightly upon thawing. For best results, freeze the unfrosted cake and frost it after thawing.

Q: What can I use if I don’t have buttermilk?
A: You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.

Q: Can I reduce the amount of sugar in the recipe?
A: You can reduce the sugar slightly, but keep in mind that sugar contributes to the cake’s moisture and tenderness. Reducing it too much may result in a dry cake.

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