Irresistible Pumpkin Spice Latte Cake Perfect for Fall Bliss

There’s something magical about that first crisp fall morning when the scent of pumpkin spice and coffee fills the air. That’s exactly the cozy feeling I wanted to capture in this Pumpkin Spice Latte Cake! I created this recipe one rainy October afternoon when I was craving my favorite coffeehouse drink but wanted something more substantial than a mug. The result? A moist, warmly spiced cake with just the right hint of coffee that’s become my go-to treat for everything from Sunday brunches to Thanksgiving dessert. Trust me, one bite of this and you’ll be wrapping yourself in sweaters and watching the leaves fall just to keep the autumn vibes going!

Why You’ll Love This Pumpkin Spice Latte Cake

Honestly, this cake is like a hug in dessert form! You’re going to adore it because:

• It stays incredibly moist for days, thanks to the pumpkin and coffee
• The warm spice flavor is just like your favorite seasonal drink
• It comes together in one bowl, seriously, minimal cleanup!
• It’s the star of every fall gathering, from Halloween parties to Thanksgiving dinner

It’s the kind of simple, crowd-pleasing recipe you’ll find yourself making on repeat all season long.

Ingredients for Pumpkin Spice Latte Cake

Gather these simple ingredients, I promise you probably have most in your pantry already! The magic happens when they all come together:

• 2 cups all-purpose flour (spooned & leveled)
• 1 1/2 cups granulated sugar
• 2 tsp pumpkin pie spice (or make your own blend!)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup pumpkin puree (not pie filling, check the label!)
• 1/2 cup vegetable oil
• 2 large eggs (room temperature works best)
• 1/2 cup strong brewed coffee, cooled (use your favorite blend)
• 1 tsp vanilla extract (the real stuff makes a difference)

Pro tip: Measure your flour correctly by spooning it into the measuring cup and leveling it off. Too much flour makes dry cake; we don’t want that!

How to Make Pumpkin Spice Latte Cake

Okay, let’s get baking! This cake is so simple, but I’ve got a few tricks to make sure it turns out perfect every time. Follow these steps, and you’ll have a fall-ready dessert in no time.

Preparing the Batter

First things first, preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Trust me, you want to do this first so the oven’s ready when you are!

In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, salt, and pumpkin pie spice. Whisk it really well; we want those spices evenly distributed. In another bowl (or a large measuring cup works too), whisk together the wet ingredients: pumpkin puree, vegetable oil, eggs, cooled coffee, and vanilla. Take your time here, a smooth, lump-free mixture is key!

Now, pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until combined. Don’t overmix! A few small lumps are totally fine, they’ll disappear in the oven.

Baking and Cooling

Pour that beautiful batter into your prepared pan and smooth the top with your spatula. Pop it in the oven on the middle rack. Bake for 30-35 minutes, but start checking at 30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Let the cake cool in the pan for at least 20 minutes before slicing. I know it’s tempting to dive right in, but this waiting time lets the flavors settle and makes it easier to cut. Plus, it’s worth the wait promise!

Tips for the Perfect Pumpkin Spice Latte Cake

Want bakery-quality results every time? Here are my tried-and-true secrets:

• Brew fresh coffee. That stale coffee sitting in the pot won’t give you the same rich flavor. Make a fresh cup and let it cool while you prep other ingredients.
• Flour matters. Spoon flour into your measuring cup, then level it off. Scooping too much flour in makes a dry cake.
• Check your oven temp. Ovens lie! Use an oven thermometer to make sure your 350°F is really 350°F.
• Don’t peek! – Resist opening the oven door until at least the 30-minute mark. That blast of cold air causes uneven baking.

Follow these tips, and you’ll have pumpkin spice perfection every time!

Ingredient Substitutions and Notes

I know we don’t always have exactly what a recipe calls for, so here are my tested swaps and important notes:

• Pumpkin puree vs pie filling. Puree is just pumpkin! Pie filling has added sugars and spices. Using pie filling will make your cake way too sweet.
• Gluten-free? Swap the all-purpose flour 1:1 with your favorite gluten-free blend. Bob’s Red Mill works great!
• Out of vegetable oil? Melted coconut oil or even applesauce (for less fat) works beautifully.
• Egg-free? Try flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
• No coffee? Use strongly brewed chai tea for a fun twist!

Remember, baking is science, but a little creativity never hurt!

Serving and Storing Pumpkin Spice Latte Cake

Oh, the fun part is dressing up your masterpiece! This cake shines with a dollop of fresh whipped cream or a drizzle of salted caramel. For extra coffee flavor, dust with espresso powder. My kids love it with cream cheese frosting, total game changer!

Store leftovers (if you have any!) in an airtight container at room temperature for 3 days. The coffee flavor actually gets better on day two, just like magic!

Pumpkin Spice Latte Cake Nutritional Information

Okay, let’s be real, we’re not eating cake for its health benefits! But if you’re curious, here’s the scoop (based on 12 servings):

• Calories: About 280 per slice
• Sugar: 25g (mostly from the pumpkin and sugar)
• Fat: 10g (but hey, pumpkin’s full of good stuff!)
• Protein: 3g (surprise protein boost!)

Remember, these are estimates; your exact numbers might vary depending on brands and measurements. Now go enjoy that slice guilt-free!

Frequently Asked Questions

Over the years, I’ve gotten so many great questions about this Pumpkin Spice Latte Cake! Here are the ones that pop up most often with my honest answers:

Share Your Pumpkin Spice Latte Cake Experience

I’d love to hear how your cake turns out! Snap a photo and tag me. Nothing makes me happier than seeing your autumn baking adventures. Leave a comment below with your tweaks or questions. Did it become your new fall favorite? Tell me all about it!

For more delicious recipes and cooking inspiration, check out Family Tastes.

Irresistible Pumpkin Spice Latte Cake Perfect for Fall Bliss

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• Author: EditorVictoria
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A moist and flavorful cake infused with the warm spices of pumpkin spice latte, perfect for fall.

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Ingredients

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• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup strong brewed coffee, cooled
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. In a bowl, whisk flour, sugar, baking soda, salt, and pumpkin pie spice.
3. Add oil, eggs, pumpkin puree, coffee, and vanilla. Mix until smooth.
4. Pour batter into the prepared pan. Bake for 30-35 minutes or until a toothpick comes out clean.
5. Let cool before serving.

Notes

• Use freshly brewed coffee for best flavor.
• Store leftovers in an airtight container for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 25g
• Sodium: 220mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg

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