Delicious Pumpkin Spice Latte Cake Recipe For You
Welcome to my kitchen, coffee lovers! Today, I have a treat that’s going to make your taste buds dance with joy – a Pumpkin Spice Latte Cake Recipe. Just the name of this delicious dessert should be enough to get you excited, but let me tell you why you absolutely need to try this recipe.
Firstly, if you’re a fan of the classic Pumpkin Spice Latte from Starbucks, then you’re going to love this cake. It has all the familiar flavors of a Starbucks PSL blended into one scrumptious cake. From the rich espresso flavor to the warm spices of cinnamon, nutmeg, ginger, cloves, and allspice – this cake is sure to give you that cozy fall feeling that we all crave.
Secondly, if you’re a fan of pumpkin pie but want something different this year for your Thanksgiving dessert table, then this Pumpkin Spice Latte Cake Recipe just might become your new favorite! Imagine sinking your teeth into moist layers of soft pumpkin spiced cake that are offset by decadent white chocolate and a whipped cream frosting. So good!
Lastly, whether you are an experienced baker or someone who is just starting out in the world of desserts, this recipe is simple enough for anyone to follow along. All you need is a few basic baking supplies and some easy-to-find ingredients from your local grocery store. Trust me when I say that you won’t regret giving this Pumpkin Spice Latte Cake Recipe a try.
So what are you waiting for? Put on your apron and let’s get baking!
Why You’ll Love This Recipe
Are you in the mood for something sweet, spicy, and oh-so-delicious? Then you are in the right place! This Pumpkin Spice Latte Cake recipe is full of heavenly flavors and is guaranteed to satisfy all your dessert cravings. Here’s why you’re going to love this recipe:
First, it features a combination of warm, autumnal spices such as cinnamon, ginger, nutmeg, cloves, and allspice that will remind you of cozy evenings by the fireplace. Plus, the addition of pumpkin puree provides a velvety texture to the cake and elevates the flavor profile with its natural sweetness.
Secondly, this cake is inspired by Starbucks’ iconic pumpkin spice latte – a favorite among coffee lovers worldwide! You can enjoy the same flavors in a cake form that’s perfect for fall celebrations, birthdays or just because you want to treat yourself.
Thirdly, if you think making cakes from scratch is challenging or time-consuming, this recipe will change your mind. It’s surprisingly easy to make using simple ingredients found in most kitchens. And don’t worry if you haven’t baked before; there are step-by-step instructions below that’ll make it easy even for a beginner.
Moreover, if you’re someone who loves to experiment with variations on classic recipes, this recipe lends itself well to adaptations. Whether you prefer to use almond milk instead of heavy cream or switch out white chocolate with dark chocolate chips – you can customize it according to your taste preferences.
So what are you waiting for? Grab those baking tools and bake up this delicious pumpkin spice latte cake. Your taste buds won’t regret it!
Ingredient List
For a yummy pumpkin spice latte cake, it is ideal to have all the required ingredients in place. Here is what you need to make this fall-inspired dessert:
Wet Ingredients:
- 2 cups of canned pumpkin
- 1 cup of light brown sugar
- 1/2 cup of white sugar
- 4 eggs
- 1 stick of unsalted butter (melted and cooled)
- 2 tsp of vanilla extract
Dry Ingredients:
- 2 cups of cake flour
- 1 tsp of baking powder
- 2 tsp of pumpkin pie spice
- 1/2 tsp of fine salt
- 1 tbsp. of powdered milk
- 1 tsp. of baking soda
Seasonings:
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- A pinch of salt
For the White Chocolate Ganache:
- 1 and 1/2 cups white chocolate chips
- 3/4 cups heavy cream
With these fantastic ingredients, you will create a mouthwatering pumpkin spice latte cake that everyone will love! Make sure you have them all before beginning. Happy baking!
The Recipe How-To
Now comes the exciting part- creating the Pumpkin Spice Latte Cake! Follow along with these easy-to-follow instructions for a delicious and festive dessert.
Ingredient List
Before starting to bake, triple check that you have all the cake recipe ingredients on hand. You don’t want to be mid-bake and realize you’re missing a crucial element!
Cake Preparation
- Preheat your oven to 350°F (175°C).
- In a medium-sized bowl, whisk together cake flour, powdered milk, baking powder, baking soda, salt, and pumpkin pie spice. Set aside for later use.
- In another mixing bowl or in your stand mixer bowl with paddle attachment, mix together eggs and white sugar until light and fluffy.
- Then pour in heavy cream, canned pumpkin, unsalted melted butter, and vanilla extract; mix until well combined.
- Gradually stir dry ingredients into wet ingredients mixture above until batter is even.
- Pour batter into the prepared pan previously coated with cooking spray or lightly-melted unsalted butter.
- Bake for 45 minutes or until the toothpick inserted into the cake comes out clean.
- Once done let it cool down to room temperature.
Latte Bundt Cake Assembly
- While waiting for the cake to cool off prepare latte bundt frosting: using a small pot heat up heavy cream but do not bring it to boil.
- Remove heavy cream from stove and stir in chopped white chocolate until it’s completely melted then add ground cinnamon, cocoa powder, coffee extract, and Pumpkin Spice Latte syrup; whisk all the ingredients together until glossy.
- Let it cool down at room temperature but stir occasionally every 10 minutes.
- Once everything is cooled down place your bundt cake upon a cake stand and glaze your cake generously with your previously made frosting from top to bottom.
- Decorate your cake with whipped cream starbucks pumpkin spice streusel, espresso drizzle or desired toppings.
Tips for Perfect Results
- Use room temperature ingredients, especially the eggs and melted butter.
- To avoid a dry texture, be careful not to overbeat the batter.
- For easy removal of bundt cake, let it cool in pan for 10 minutes before removing.
- Be sure that the White Chocolate Cinnamon Latte Frosting is cooled down completely before pouring on top of the cake.
- Be creative on decorating: make it look visually appealing and perfect for the fall season.
With these straightforward instructions and a keen eye for detail, your homemade Pumpkin Spice Latte Cake will emerge from the oven looking and smelling wonderful. Enjoy!
Substitutions and Variations
When it comes to baking, sometimes you don’t have all of the ingredients listed in a recipe or you want to switch things up. Luckily, this Pumpkin Spice Latte Cake recipe is quite flexible and forgiving when it comes to substitutions and variations.
1. Flour – Cake flour is preferred for a lighter and more tender cake, but if you don’t have cake flour, you can use all-purpose flour instead. For every 1 cup of cake flour, use 1 cup of all-purpose flour minus 2 tablespoons.
2. Spice – If you don’t have pumpkin pie spice on hand, make your own by combining 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
3. Sugar – This recipe calls for both light brown sugar and white sugar, which lends a deeper flavor profile than just using white sugar alone. Instead of light brown sugar, you can use dark brown sugar for an even richer flavor.
4. Pumpkin puree – Canned pumpkin puree works best for this recipe since it has the right consistency and flavor profile. However, if you prefer to use freshly roasted pumpkin puree, simply roast pumpkin slices in the oven until soft and blend them in a food processor until smooth.
5. Coffee – While espresso shots are ideal for making a Pumpkin Spice Latte cake, you can substitute with strong coffee or instant coffee granules dissolved in hot water as well.
6. Toppings – While whipped cream is the classic topping for a pumpkin spice latte in Starbucks, consider using mascarpone cheese frosting or cream cheese frosting to elevate the flavor of the cake.
With these substitutions and variations in mind, feel free to experiment with different flavors and ingredients to create your own unique spin on this Pumpkin Spice Latte Cake recipe!
Serving and Pairing
Once you finally take this Pumpkin Spice Latte Cake out of the oven, the aroma will be too hard to resist. Trust me; it smells divine! Once it has cooled down, it’s time for the fun part: serving and pairing.
This spice latte cake is perfect for any fall occasion. You can serve it as a dessert on Thanksgiving, a birthday cake or a festive snack during weekend gatherings. The moist layers and smooth espresso buttercream make an excellent combo for every pumpkin pie lover.
I usually serve the Pumpkin Spice Latte Cake with some freshly whipped cream on top and sprinkle it with some ground cinnamon or nutmeg. It pairs perfectly with a cup of hot coffee, pumpkin spice latte or tea to intensify the flavors even more. And why not make an extra PSL on the side?
Another great combination I like is vanilla ice cream on the side with drizzles of homemade caramel sauce. It’s indulgent, rich and just utterly irresistible.
The Pumpkin Spice Latte Cake screams fall vibes and is warm enough to soothe those autumn blues. Arrange it generously on a cake stand, making sure everyone can have their slice, and enjoy every bite while feeling cozy and relaxed.
Whatever method you choose to pair this beauty with, one thing is sure: everyone will keep longing for more.
Make-Ahead, Storing and Reheating
This Pumpkin Spice Latte Cake is perfect for making ahead of time, so you can have a delicious dessert ready whenever you need it. To make this cake ahead of time, simply wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to three days.
When reheating the cake, preheat the oven to 350°F (175°C) and remove the plastic wrap or aluminum foil from the cake. Place the cake on a baking sheet and heat it in the oven for about 10 minutes, or until heated through.
If you have leftover slices of this cake, you can also freeze them for later. Simply wrap each slice tightly in plastic wrap or foil and place them in a freezer bag or container. The pumpkin spice latte cake can be stored in the freezer for up to three months.
When reheating frozen slices, remove them from their freezer wrapping and place them on a microwave-safe plate. Heat each slice in the microwave for 30 seconds to one minute, or until heated through.
To serve leftover slices of this cake, try warming them up slightly and serving with a dollop of whipped cream on top. This will help revive the flavors and make for an even more indulgent treat. So go ahead and make this cake ahead of time — your taste buds will thank you!
Tips for Perfect Results
To get the perfect Pumpkin Spice Latte Cake, you need to pay attention to a few important details. Here are some tips that will help you get the absolute best out of your recipe!
Firstly, make sure all your ingredients are at room temperature before you start mixing them together. This is crucial for achieving a smooth and even texture in your cake batter, which will ultimately result in a more consistent flavor throughout the cake.
Secondly, be sure to sift your dry ingredients (such as flour, baking powder, and baking soda) before adding them to the mixture. This helps aerate the dry ingredients, which means they will combine more easily with the wet ingredients.
Another great tip is to use high-quality ingredients wherever possible. Try to use fresh spices and pure vanilla extract rather than artificial flavorings, which can have a noticeable impact on the final taste of your cake.
When it comes to baking, ensure that you preheat your oven ahead of time to the correct temperature stated in the recipe. Keep an eye on the cake while it’s baking and resist the urge to open the oven door during cooking. Opening the door can cause a drop in temperature and affect how evenly your cake bakes.
Finally, once your cake is finished baking, remove it from the oven and allow it to cool completely before gently removing it from the cake pan. It’s always helpful to use a cake stand or platter to help lift the cake out cleanly.
By following these tips, you’ll ensure that every Pumpkin Spice Latte Cake you bake turns out perfectly every time!
FAQ
As with any recipe, it’s normal to have some questions before making it. In this section, I’ll address some of the most common questions that you might have about the Pumpkin Spice Latte Cake Recipe. So, be sure to read on if you want to get answers for your puzzling inquiries.
What ingredient for Pumpkin Spice Latte?
To make a delicious pumpkin spice syrup, we’ll need 1 1/2 cups of sugar and an equal amount of water. Along with that, we’ll add 6 cinnamon sticks, a teaspoon each of ground cloves and ginger, and 2 teaspoons of ground nutmeg. Finally, we’ll finish it off with 4 tablespoons of pumpkin puree to give it that perfect autumn flavor.
What makes the Pumpkin Spice Latte sweet?
As a barista, it’s important for me to inform you about the potential drawbacks of ordering a pumpkin spice latte. One significant downside is the abundance of sugar it contains, with just a medium-sized serving exceeding your recommended daily limit of added sugar. It’s worth noting that a medium PSL contains a staggering 50 grams of sugar, equivalent to consuming around 10 Oreo cookies. So, if you’re looking to reduce your sugar intake, it may be best to consider another option.
What spices are in Pumpkin Spice Latte Starbucks?
We’re bringing back a fall favourite that many of our customers anticipate eagerly every year. The PSL has made its return to our stores, signaling the onset of autumn. It’s a luscious blend of steamed milk, our signature Espresso Roast, and a sweet pumpkin pie-flavoured sauce. This is all topped off with a generous dollop of whipped cream and sprinkled with warm pumpkin pie spices such as cinnamon, nutmeg, ginger, and cloves.
How many pumps of pumpkin spice in a latte?
As a knowledgeable barista, I suggest keeping the sugar content in check when ordering a pumpkin spice latte at Starbucks. This popular beverage typically contains 3 pumps of Pumpkin Spice Syrup, carrying nearly 40 grams of sugar. To blend in healthier dietary practices without sacrificing the delectable taste, I highly recommend requesting 2 or just 1 pump of the syrup from your barista.
Bottom Line
In conclusion, this Pumpkin Spice Latte Cake Recipe is a must-try for all coffee and cake lovers out there. It is the perfect marriage of two iconic flavors in one delectable treat. Whether you’re looking for a dessert recipe to wow your guests or simply have something sweet to enjoy on a lazy afternoon, this cake is the answer.
With its easy-to-follow instructions and simple pumpkin spice latte bundt cake ingredients, you can whip up this cake in no time. Plus, there are various substitutions and variations you can make to suit your personal taste preferences.
Additionally, this recipe has very practical tips for perfect results. From preheating the oven to using proper cake stand and tools like stand mixers, these tips will help you achieve a flawless end result.
Finally, if you’re still not convinced that this cake recipe is worth trying out, keep this in mind: it’s so good that it rivals even the famous Starbucks Pumpkin Spice Latte. So what are you waiting for? Give it a try and taste the magic yourself!
Pumpkin Spice Latte Cake Recipe
Ingredients
- 5 cups cake flour, sifted
- 1/2 cup whole powdered milk (optional)
- 2 1/2 teaspoons baking soda
- 2 teaspoons baking powder
- 4 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 1/2 teaspoons fine salt
- 1 1/2 cups unsalted butter
- 6 large eggs, at room temperature
- 1 1/3 cups white sugar
- 1 1/3 cups light brown sugar, packed
- 2 1/2 cups canned pumpkin
- 1/2 cup cold brew coffee or 1/2 cup water
- 1 tablespoon vanilla
- 4 -5 teaspoons orange gel food coloring
- 1/4 cup cocoa powder, sifted
- 2 $notetemplate1$ for frosting
- 1 $notetemplate1$ for vanilla frosting
- 1/4 cup white chocolate or 1/4 cup white candy wafers
- 1/4 cup heavy cream
- green fondant
- white edible paint to decorate cake
Instructions
- —Bake Your Cakes—.
- Preheat your oven to 350. Prep two 5” round 3” deep, two 6” round 3” deep, and two 7” round 3” deep pans by greasing the bottoms and laying down a baking paper circle at the bottom of each.
- Combine your dry ingredients (excluding the cocoa powder) in a medium mixing bowl and set aside. You can replace the spices listed with an equal amount of commercial pumpkin spice, or your own signature mix if you’re fancy like that.
- In a small bowl, combine the pumpkin, vanilla, and cold brew, whisking to combine. Set aside.
- Place your room temp butter, eggs, and both kinds of sugar in the bowl of your stand mixer. Using the paddle attachment, cream on medium until lightened in color, fluffy, and totally smooth, about 3-5 minutes. If it looks like the mixture has broken (the fat and liquid ingredients are separated), keep creaming until it all comes together. Scrape your bowl with a spatula to make sure nothing’s sticking to the sides.
- Add your pumpkin mixture and continue to beat until combined.
- Shifting the mixer to low speed, incorporate your dry mixture in two additions making sure to beat just until combined after each. Scrape your bowl and mix for just another few seconds to make sure the batter is homogeneous.
- —Create Your Marble Batter—.
- Take 4 cups of batter and set in a medium bowl. Mix in the 3 teaspoons orange gel coloring (I used CK Orange) until the batter is a solid color. Pour enough of this batter into each of your two 3” deep, 5” round pans that it reaches halfway up the side.
- Next take 3 more cups of batter and combine with the 1/4 cup cocoa powder, mixing until totally incorporated.
- Place alternating scoops of brown, tan, and remaining orange batter into your remaining four larger cake pans, doing your best to make sure the batter comes up to about halfway up the side of the pan in all four. It’s okay if they aren’t all exactly even.
- Bake your cakes for 35-45 minutes, and remove from the oven when a cake tester or toothpick inserted into the center comes out clean. Allow to come to room temperature on a cooling rack, then cover with foil and put the cakes in the fridge for about an hour, until cold. To de-pan, remove from the fridge and slide a paring or butter knife around the outside to free the cake. Invert and gently shake out your cake.
- —Make Your Buttercream—.
- Follow the recipes for two batches of Cold Brew Coffee Buttercream and one batch of Milkmoon Meringue Buttercream.
- —Prep Your Base—.
- Level the tops of your 6” and 7” cakes, and torte (split) each cake into two for a total of eight layers. Keep the smaller 5” cakes aside.
- Stack your cake layers on an 8” or 9” round cardboard cake circle or board (it’s best if the board or circle is completely flat, so a plate may not work great) starting with the 7”s then adding the 6”s, filling the layers with Cold Brew Coffee Buttercream. Refrigerate for at least 1 hour, or until the cake firms up completely.
- Trim the caramelization from the sides of your cake, doing your best to emphasize the slight angle from the 6” round top to the 7” round base. You’re basically making an upside down cup shape.
- —Frost the Cake—.
- Add a very thin crumb coat of coffee buttercream to the top of the cake, then press a 6” round acrylic circle or waxed cardboard round onto the top. Cutting the tip off of a disposable piping bag to leave a 1/2 inch circle at the end, pipe your remaining coffee buttercream onto the sides of the cake, leaving space at the top and the bottom for the “whipped cream” you’ll be adding shortly. Keep the edges of your coffee buttercream wavy and organic, which will look more realistic!
- Use a straight edge to smooth the coffee buttercream—I use a tall plastic quilting ruler! Use that acrylic or cardboard round at the top to guide your straight edge, creating a perfectly smooth finish. Refrigerate until firm.
- Pipe plain white buttercream at the top and bottom of the cake’s sides, leaving little gaps here and there between the white buttercream and coffee buttercream in the top area of the cake. Make another pass with your straight edge, getting your “whip” nice and smooth, and flush with the coffee buttercream. Refrigerate until firm.
- Mix a few squirts or orange gel into about 1/2 cup white buttercream to create a bright pumpkin-y color. Remove your firmed cake from the fridge and push this orange buttercream into the spaces you left up at the top between the white and the coffee buttercream using a small icing spatula. Refrigerate until firm, then use the icing spatula to scrape down any messy buttercream to reveal clean lines underneath.
- —Flip the Cake—.
- You heard me. You’re going to place your nice cake board or cake plate so it’s ready on the counter, pick up your cake, place a hand on either side, and flip it so that the 7” end is at the top and the 6” end is at the bottom. Your cake needs to be super thoroughly chilled before you do this step, so definitely make sure it has spent a cumulative 2-3 hours in the fridge! Center the cup-shaped cake on your board (When you’re cutting the cake just remember that you have a second board at the very bottom of the cake. You can also remove that board on the 6” side if you want the cake to go straight onto the final fancy board, but it’s a somewhat riskier move when you’re flipping the cake).
- Carefully pinch the 8 or 9” round you were using as the base of the cake before you flipped it and gently pull it up, moving around the cake as you pop it up off of the buttercream on the sides. Remove it entirely to reveal your bare cake top.
- —Create the Pumpkin Surprise Topping—.
- Using a sharp paring knife, carve down the two 5” orange cakes into domes, one with a knob on the top for the pumpkin’s “stem.” Using a dab or two of the orange buttercream from earlier, join your cake domes on the flat sides to create a delicious mini-pumpkin!
- Smooth a small amount of white buttercream to the top of the flipped cake, and center your mini-pumpkin on the top. Using another disposable piping bag with a 1/2” hole at the tip, pipe white buttercream over the pumpkin and then smooth with a small icing spatula to create a nice mound that entirely obscures the pumpkin within.
- Use the largest closed-star or regular star piping tip you can find to pipe a swirl of white buttercream over the pumpkin surprise to create the “whipped cream” topping. You can use a Wilton 2D, although I found a set of even bigger jumbo piping tips online (Jusbe brand) and used their closed star tip to create my cake. Refrigerate for at least 20 minutes to firm up the outside of the buttercream.
- In the meantime make a small amount of drizzle by placing your white chocolate or candy wafers and heavy cream in a microwaveable bowl and microwave for 15 seconds at a time, stirring frequently, until the chocolate has dissolved. Mix in a squirt of orange gel coloring to achieve a bright pumpkin color, or you can stir in a little leftover orange buttercream if you have any.
- Place the ganache in a squeeze bottle if you have one, or just use a spoon to drizzle it all over the “whipped cream” buttercream swirl.
- —Finishing Touches—.
- This is a bonus step that is optional, but really does tie everything together! Cut out a three-inch circle of green fondant and apply it to the side of the cake. Using a paintbrush dipped in white edible paint (I use Edible Art paint by Sweet Sticks), you can either freehand a pumpkin shape (or your initials, or anything else you want to add!) or you can create a stencil like I did. I used an x-acto knife to cut out my pumpkin design from plain paper, and then stuck it onto the fondant round, painted over it, and peeled it away to leave a fun pumpkin design.
- I finished my latte look by cutting a super cute paper straw in half and inserting both pieces into the swirl.
- —Cutting the Cake—.
- While the outside of this cake is awesome, the best part is what’s going on inside! When you cut your slices of cake, you will slowly reveal the pumpkin shape hidden under the swirl on top! Make sure you take a pause once you’re halfway through cutting up the cake so everyone can admire the detail you put into the super fun design!
- Enjoy!
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