The rich flavor of pumpkin spice latte beverage in a cake makes a delicious pumpkin spice latte cake. Frosted with maple buttercream, this is a light and airy oil-based cake with pumpkin puree, pumpkin spice, and coffee. A perfect layer cake to adorn a festive dinner table, birthday cake, or to impress family and friends.
Table of Content
A few years ago, I had a customer who asked me to make a pumpkin spice latte cake. At first, I was confused about what's a pumpkin spice latte cake. I took my favorite pumpkin cake, which had my pumpkin spice mix and pumpkin puree, and added some wonderful rich coffee for that latte flavor. The customer was so pleased and said it was the best pumpkin-spice latte cake she ever had. Since then, it has become one of our family favorites every year.
Why make this latte cake?
- This is an oil-based cake and the oil keeps the cake moist, yet light and airy. The brown sugar adds a hint of caramel flavor from the molasses which enhances the flavor of both the coffee as well as the pumpkin spice mix. The buttermilk also gives a nice soft and tender crumb.
- I topped the cake with fondant pumpkins, which makes this cake perfect to be placed as the centerpiece for your next celebratory family dinner. Or just to impress family and friends.
- The process is simple and easy, unlike the traditional creaming method, in this one we whip the eggs and then add in the oil. The result is a light and airy, yet moist and delicious cake.
- Today, I have frosted it with maple buttercream frosting but you can also use no-butter cream cheese frosting. And if you like coffee, you can enhance the flavor by using coffee buttercream. Alternatively, you can also try eggnog buttercream, Swiss or Italian meringue. The options for frosting are endless, see all my over 30 buttercream frosting recipes.
- The timeline for the cake is pretty straight forward too.
- Prepare cake batter - 10 minutes
- Bake cake - 25 minutes
- Prepare frosting - 10 minutes
- Frosting the cake - 30 minutes
- If you plan to make the pumpkins - add an additional 15 minutes.
Ingredients and substitutes
- All-purpose flour - I like using all-purpose flour for cakes with vegetable puree. I think it adds stability. And if you have only self-raising flour on hand, use it but reduce the baking powder by half.
- Sugar - I have used both white and brown sugars. These add flavor and texture to the cake. The color and hint of molasses from the brown sugar enhance the flavor of the pumpkin spice.
- Pumpkin Spice - Pumpkin spice is readily available from most supermarkets these days, but you can make your own spicemix as well.
- Vanilla extract - A good quality vanilla extract goes a long way in enhancing the flavor of your baked goods.
- Maple syrup - This is an expensive ingredient but one that will add so much flavor to your buttercream. I prefer a good quality maple syrup. You may choose to use ¼ teaspoon maple extract to enhance the flavor of maple as well.
- Coffee Powder - I used instant coffee powder, but you can use regular coffee powder or instant espresso powder.
Step by step instructions
Cake
- Preheat the oven to 325°F / 165°C / Gas Mark 3.
- Grease and line 3 x 7-inch round cake pans or 2 x 8-inch round cake pans.
- Dry ingredients - Combine flour with baking powder, baking soda, pumpkin spice, and salt - and set aside.
- In the bowl of a stand mixer with the whisk attachment, whip the eggs with both white and brown sugars until light and foamy - ribbon stage.
Pro tip - Start by whipping the eggs, then gradually add the sugar a little at a time. This will give the best volume with whipped eggs. - Gradually, add the oil while continuously whipping. Followed by the pumpkin puree, buttermilk, and vanilla extract.
- Next, add the flour mixture - continue to use the whisk attachment, combine well but do not overmix.
Pro tip - We do not want to activate the gluten in our flour. So, do not overmix. - Scrape the sides of the bowl, ensure you have a smooth batter. Then, divide the batter between the three prepared baking pans.
Pro tip - Use an offset spatula to spread the batter evenly in the pan so it bakes evenly. - Bake for about 25 to 30 minutes until a skewer inserted in the center comes out clean.
Pro tip - I like to use cake strips to ensure my layer cakes bake flat. - Cool in the pan for 10 minutes then invert on a cooling rack and cool completely. Always cool cakes completely before you decorate or store them away.
Pro tip - Wrap in plastic wrap and place in the freezer for an hour. This will make fewer crumbs when torting and leveling the cake.
Maple Buttercream
- In the bowl of a stand mixer with the paddle attachment, cream butter until smooth. Add the salt, vanilla extract, and maple syrup. Then, gradually add the powdered sugar, one cup at a time.
- Once all the powdered sugar has been added, continue to whip the buttercream until light and fluffy - about 2 to 3 minutes. If you want a maple color, you will need to add an ivory food color gel because maple syrup does not add any color to the buttercream.
Pro tip - The frosting will become whiter but also light and airy like whipped cream.
Simple syrup
- Boil the sugar and water for two more minutes after all the sugar has dissolved. Set aside to cool completely.
Assemble
- Using a bread knife or cake leveler, cut the domes off the cake layers. Then, cut each layer in half horizontally giving you a total of four layers. Brush each layer with the cooled simple syrup.
- Place a cake layer on the cake board or cake stand.
Pro tip - If you plan to move the cake again, it is best to use a cake circle under the cake, so you can pick the cake with its base and without any accidents. - Top with a big dollop of maple buttercream - spread evenly with a straight edge spatula.
- Next, top the second cake layer on top followed by more frosting until you have used up all the layers.
Pro tip - It is best to lift individual cake layers on pieces of clean cardboard or cake lifter so you do not break them from table to cake. - Place the cake in the fridge for 15 minutes so the layers hold together.
Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need. - Spread the remaining buttercream around and the top of the cake. Use a cake bench scraper to smooth the sides and an offset spatula for the top.
- Create a rustic buttercream look by simply swirling the buttercream as shown in the video.
- I've used fondant pumpkin on this cake. I've shown you how to make these in the video above. Alternatively, you can put the remaining maple buttercream in a piping bag with a star piping tip and pipe some borders or swirls.
Decorate
- I've used fondant pumpkins on this cake. I've shown you how to make these in this video below.
- Alternatively, you can pipe remaining frosting on the top as well.
- This cake needs to be stored in the fridge because cream cheese is a perishable frosting.
More pumpkin cake recipes
Frequently asked questions
How long will this layer cake keep?
If properly stored, this pumpkin cake will last a day at room temperature. It can be kept in the fridge for up to 5 or 6 days. Unfrosted cake layers will keep in the freezer for up to a month.
How do I freeze this cake?
You can freeze this cake but before frosting it.Â
Freeze it on a tray for a few hours then wrap well in plastic wrap, followed by the parchment paper and then aluminum foil. Thaw wrapped in the fridge for 24 hours so the condensation will stay on the papers, not the cake.
Can I omit or replace the eggs to make an eggless pumpkin spice latte cake?
This recipe works best with eggs. I do have an eggless vanilla cake recipe that can be used as a base to make a pumpkin spice latte flavor with the addition of pumpkin spice and pumpkin puree.
Can I omit the coffee on this cake?
Yes, you can. In fact, I have a Pumpkin cake with cream cheese frosting as well as a pumpkin cake with whipped cream frosting. Perhaps you may like to try those tried and tested recipes.
What other pans can I use for this pumpkin cake?
If you don’t want to make a pumpkin layer cake like this. you can also make
- Pumpkin sheet cake - Pour this batter in a sheet 9 x 13Â sheet pan. Bake for 25 to 30 mins
- Pumpkin bundt cake - Pour the batter into a well-greased and dusted 10 or 12 cup bundt pan Bake for 35 to 45 mins.Â
- Pumpkin cupcakes - This batch will make 24 beautiful cupcakes. Bake for 20 to 22 minsÂ
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Printable Recipe
Pumpkin Spice Latte Cake
Print Pin Rate Share by Email Share on FB Save GrowCalories: 503kcal
Adjust Servings Here: 9 Servings
Description
The rich flavor of pumpkin spice latte beverage in a cake makes a delicious pumpkin spice-latte cake. Frosted with maple buttercream this is a light and airy oil-based cake with pumpkin puree, pumpkin spice, and coffee. Perfect layer cake to adorn a festive dinner table, birthday cake, or to impress family and friends.
Video
Ingredients
Cake
- 2 ½ cup (310 g) All-Purpose FlourÂ
- ¾ cup (150 g) White Sugar
- ¾ cup (165 g) Brown Sugar
- 3 Eggs
- ¾ cup (180 ml) Cooking Oil
- ½ cup (120 ml) Pumpkin Puree
- ½ cup (120 ml) ButtermilkÂ
- 1 ½ teaspoon Pumpkin Spice
- 1 teaspoon Coffee Powder instant
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 2 teaspoon Vanilla extract
Maple Buttercream
- 1 cup (227 g) Unsalted Butter room temperature
- 4 cups (480 g) Powdered Sugar
- â…“ cup (75 ml) Maple Syrup
- 2 teaspoon Vanilla Extract
- 1 teaspoon Maple extract (optional)
Simple syrup
- ½ cup (100 g) Sugar
- 1 cup (240 ml) Water
- 1 teaspoon Lemon juice
Plus
- 4 oz (100 g) Orange fondant
- 2 oz (50 g) green fondant
- 2 oz (50 g) brown fondant
Instructions
Cake
- Preheat the oven to 325°F / 165°C / Gas Mark 3.
- pansGrease and line 3 x 7-inch round cake pans or 2 x 8-inch round cake pans.
- Dry ingredients - Combine flour with baking powder, baking soda, pumpkin spice, and salt - set aside.
- In the bowl of a stand mixer with the whisk attachment, whip the eggs with both white and brown sugars until light and foamy - ribbon stage.Pro tip - Start by whipping the eggs, then gradually add the sugar a little at a time. This will give the best volume with whipped eggs.
- Gradually, add the oil while continuously whipping. Followed by the pumpkin puree, buttermilk, and vanilla extract.
- Next, add the flour mixture. Continue to use the whisk attachment, combine well but do not overmix. Pro tip - We do not want to activate the gluten in our flour so do not overmix.
- Scrape the sides of the bowl, ensure you have a smooth batter. Then, divide the batter between the three prepared baking pans.Pro tip - Use an offset spatula to spread the batter evenly in the pan so it bakes evenly.
- Bake for about 25 to 30 minutes until a skewer inserted in the center comes out clean.Pro tip - I like to use cake strips to ensure my layer cakes bake flat.
- Cool in the pan for 10 minutes then invert on a cooling rack and cool completely. Always cool cakes completely before you decorate or store them away.Pro tip - Wrap in plastic wrap and place in the freezer for an hour. This will make fewer crumbs when torting and leveling the cake.
Maple Buttercream
- In the bowl of a stand mixer with the paddle attachment, cream butter until smooth. Add the salt, vanilla extract, and maple syrup. Then, gradually add the powdered sugar, one cup at a time.
- Once all the powdered sugar has been added, continue to whip the buttercream until light and fluffy - about 2 to 3 minutes. If you want a maple color, you will need to add an Ivory food color gel because maple syrup does not add any color to the buttercream. Pro tip - The frosting will become whiter but also light and airy like whipped cream.
Simple syrup
- Boil the sugar and water for two more minutes after all the sugar has dissolved. Set aside to cool completely.
Assemble
- Using a bread knife or cake leveler, cut the domes off the cake layers. Cut each layer in half horizontally giving you a total of four layers. Brush each layer with the cooled simple syrup.
- Place a cake layer on the cake board or cake stand.Pro tip - If you plan to move the cake again, it is best to use a cake circle under the cake, so you can pick the cake with its base and without any accidents.
- Top with a big dollop of maple buttercream - spread evenly with a straight-edge spatula.
- Top the second cake layer on top followed by more frosting until you have used up all the layers.Pro tip - It is best to lift individual cake layers on pieces of clean cardboard or cake lifter so you do not break them from table to cake.
- Place the cake in the fridge for 15 minutes so the layers hold together. Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
- Spread the remaining buttercream around and the top of the cake. Use a cake bench scraper to smooth the sides and an offset spatula for the top.
- Create a rustic buttercream look by simply swirling the buttercream as shown in the video.Â
- I've used fondant pumpkin on this cake. I've shown you how to make these in the video above. Alternatively, you can put the remaining maple buttercream in a piping bag with a star piping tip and pipe some borders or swirls.
Recipe Notes
- Use fine-grain sugar when preparing cake batters so it creams and dissolves easily.
- Make sure the pumpkin spice is fresh. Spices kept for too long lose flavor. I make a fresh batch of homemade pumpkin spice every year.
- Use good quality unsalted butter for baking so you can control the amount of salt in the recipe.
- Grease and line the pans with parchment for easy release.
- Keep cakes moist by brushing the layers with simple syrup - simple syrup is a mixture of sugar and water boiled until the sugar is dissolved.
- Cool the cakes for a few hours before frosting or the frosting will melt on warm cakes.
- Use cake strips to bake flat cakes.
- Spices - I am using pumpkin spice and nutmeg. Alternatively, you can also add
- ¼ teaspoon of ground cloves,
- ½ teaspoon cinnamon,
- ¼ teaspoon all spices,
- ½ teaspoon ground gingerÂ
- ¼ teaspoon ground nutmeg
- Make ahead instructions -
- The cake layers can be made up to 2 to 3 days ahead. Unfrosted the layers will keep in the fridge for up to 3 days. Alternatively, you can freeze the layer well wrapped in plastic for up to a month. Thaw in the fridge for best results.Â
- You can assemble chilled cakes but bring them to almost room temperature when serving.Â
- The frosting has whipped cream so it is best prepared just before frosting the cake. The frosting will start to become soft as the whipped cream loses volume over time.
- Other pans suggestions - If you don’t want to make a pumpkin layer cake like this. you can
- Pumpkin sheet cake - Pour this batter in a sheet 9 x 13Â sheet pan. Bake for 25 to 30 mins
- Pumpkin bundt cake - Pour the batter into a well-greased and dusted 10 or 12 cup bundt pan Bake for 35 to 45 mins.Â
- Pumpkin cupcakes - This batch will make 24 beautiful cupcakes. Bake for 20 to 22 minsÂ
Nutrition Information
Calories: 503- kcalCarbohydrates: 70- gProtein: 2- gFat: 24- gSaturated Fat: 11- gCholesterol: 41- mgSodium: 84- mgPotassium: 124- mgFiber: 0- gSugar: 52- gVitamin A: 1525- IUVitamin C: 0.3- mgCalcium: 55- mgIron: 1.1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Dawn Conklin
Your cake looks so amazing! I am not good at decorating, but I am definitely going to try this. Both of my girls love pumpkin spice lattes so this will be a great treat for them and they will help me decorate it as well 🙂 Time to make some lattes and do some baking!
Veena Azmanov
Thanks, Dawn. They will love this one. So amazing.
Julia
Mmm...this cake sounds delicious. Love those cute tiny pumpkins.
Veena Azmanov
Thanks, Julia.
Denisse Salinas
Oh, how I've been craving all things pumpkin spice lately! This cake looks amazing and would be the perfect way to kick off fall baking season!
Veena Azmanov
Absolutely, You must make. Thanks, Denisse.