Pumpkin Spice Latte Cake – Pumpkin Cafe Latte Cake
The rich flavor of pumpkin spice latte beverage in a cake makes it a pumpkin spice-latte cake or shall I say Pumpkin cafe latte cake? Combine with a maple buttercream frosting this cake is a perfect fall dessert. Oil-based cake batter makes for a light and airy cake infused with warm spices, coffee, and maple syrup. Rich decadent and perfect for a celebration or festive dessert. Topped with fondant pumpkins this cake is ready to be placed as the centerpiece for your next celebratory family dinner.
Three years ago I had a customer request me to make a pumpkin spice-latte cake. At first, I was confused about what’s a pumpkin spice-latte cake. I’ve made pumpkin spice cake for years but what’s a pumpkin spice latte cake? Of course, my American husband told me all about the famous Starbucks Pumpkin Spice-latte or pumpkin cafe latte. It was a refreshing new flavor for me.
So I took my favorite pumpkin cake which already had pumpkin spice and pumpkin puree in it, and I added a dash of coffee powder to it. Voila!! Pumpkin Spice-Latte cake. The customer was thrilled. She said it was the best pumpkin-spice cake she ever had.
Three Pumpkin Cake Recipes
I shared a few pumpkin recipes with you in the last few years including these three-layer cake recipes. I think these would be perfect for Thanksgiving. Christmas or a special occasion.
This pumpkin spice latte with maple buttercream is to die for. And, my pumpkin spice cake with cream cheese frosting is full of wonderful spices with a melt in your mouth experience.
The pumpkin cream cake is a variation of my very popular vanilla cream cake because it has fresh cream in the cake batter. So, the flavor is luxurious, and it’s frosted with more whipped cream buttercream. Oh yes!
About this Pumpkin Spice Cake
This week I made both cakes my Pumpkin spice cake with cream cheese frosting and this pumpkin spice-latte cake with my maple buttercream frosting. I took it with me to a family gathering, and the verdict is that they liked both. I’d love to know from you which of these two are your favorites.
Now, I must admit that my spice-latte cake has a touch of coffee, so it’s not overly coffee-flavored. I wanted to make sure the maple flavor does not get lost with the coffee. The truth is that both these cakes are very different in taste as well as in texture and process.
My pumpkin spice cake is butter-based and uses all white sugar. It has no coffee of course but a tad more of the pumpkin spice. I frost it with a no-butter cream cheese frosting or sometimes with Swiss Meringue buttercream. My pumpkin spice latte is oil-based with half white and half brown sugar. The coffee flavor is subtle, but it’s there. Today, I have frosted it with maple buttercream frosting, but I have tried it with coffee as well as caramel buttercream. I don’t know if it’s just me, but I love the combination of pumpkin spice with caramel. If you haven’t tired, you absolutely must.
Let’s talk ingredients and substitutes (Save/Pin)
- All-purpose flour – Yes, plain flour works great for this recipe. No need to use any cake flour or self-rising flour
- Sugar – I have used both white and brown sugars. These add flavor and texture to the cake. The color and hint of molasses flavor from the brown sugar adds to enhance the flavor of the pumpkin spice.
- Pumpkin Spice is a blend of warm fall spices. Pumpkin spice is readily available from most supermarkets these days, but you can make your own with spices you probably already have in your kitchen. You can find my recipe for pumpkin spice here.
- Vanilla extract – A good quality vanilla 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. Often a maple extract is a great substitute. I prefer a good quality maple syrup. You may choose to use 1 tsp maple extract and substitute the maple syrup in the recipe with fresh cream.
- Coffee Powder – I use instant coffee powder, but you can use regular coffee powder. I like a subtle hint of coffee, so I’ve used only 1/2 tsp, but you can use up to one tsp.
Homemade Pumpkin Puree
I always use homemade pumpkin puree, not the canned puree. To me, we make pumpkin desserts to celebrate that pumpkins are in season so why use the canned when I can use the fresh produce. Having said that, you can totally use canned pumpkin puree.
In case you wondering how to make pumpkin puree. It is very simple and easy.
- Clean, cut pumpkin in half or quarters. Remove seeds
- Sprinkle with olive oil and bake in a hot oven at 180 C / 375 F for 25 to 35 minutes or until tender
- Cover and let cool for a while then peel off the skin
- Pulse the pumpkin in the blender until smooth with a few tablespoons of water as needed
- Use in any recipe that needs pumpkin puree as an ingredient including this.
- Homemade pumpkin puree can be kept in the fridge for up to 5 or 6 days and can be frozen in the freezer for up to 3 months.
Useful Tips and Tools
- If you bake often, it would be a good idea to invest in a cake mixer. Because often we try to mix by hand and then we are too tired to give it enough creaming or mixing. So, if you are making this cake go ahead and remove that K-Mix or Kitchen Aid from your kitchen cabinet.You don’t have to buy an expensive stand mixer, a simple hand mixer works great too.
- Having said that, a simple Bowl, whisk and Spatula with a little extra effort will do the trick too.
- I believe in weighing ingredients by weight, which makes my kitchen scaleone of the most valuable items when baking.
- The same goes for mymeasuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
- I think one set of baking pans is a must for anyone a home baker. Personally, I like to bake three layers rather than torte my cakes and it bakes faster too. For most of my layer cake recipes on this blog I use 3 x 6-inch round pans or 2 x 8-inch round pans.
- Once baked always invert your cakes on a cooling rack. This encourages air circulation and prevents the steam from pooling at the bottom of the pan.
- Every oven works differently. So the baking times are just guidelines. In the case of cakes, a skewer inserted in the center is a great indication. If the cake bakes too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do then is adjust the temperature accordingly
How to Make A Pumpkin Spice Latte Cake, Pumpkin Cafe Latte Cake (Save/Pin)
Prepare cake
- Preheat the oven to 170 C/ 340 F
- Grease and line 3 x 6-inch round cake pans or 2 x 8-inch round cake pans
- Combine flour with baking powder, baking soda, pumpkin spice, Coffee powder, and salt – set aside.
- Whip the eggs with both sugars until light and foamy.
- Add oil and whip a minute more.
- Then add the pumpkin puree, buttermilk, and vanilla.
- Lastly, add the flour mixture – combine well.
- Divide equally between the prepared baking pans
- Bake for 30 to 35 minutes or until a skewer inserted in the center comes clean.
- Cool on a wire rack completely before you decorate.
Prepare Maple Buttercream
- Cream butter until smooth
- Add the salt, vanilla and maple syrup
- Gradually add the powdered sugar while continuing to mix.
- Once all the powdered sugar is added, continue to whip the buttercream until light and fluffy
- It will become whiter but also light and airy like whipped cream.
- If you want a maple color, you will need to add a food gel color because maple syrup does not have any color.
Assemble
- Once cooled, cut the domes off the cake layers
- Brush each layer with the cooled sugar syrup
- Place a cake layer on the cake board or cake stand.
- Top with a big dollop of maple buttercream – spread evenly.
- Then top the second cake layer on top followed by buttercream and the last layer.
- Place the cake in the fridge if necessary, so the layers hold together.
- Spread the remaining buttercream around and top of the cake.
- Create a rustic buttercream look by just swirling the buttercream as shown in the video.
Decorate
- I’ve used fondant pumpkin on this cake. I’ve shown you how to make these in this video here.
- Alternatively, you can pipe remaining maple buttercream on the top with a drizzle of maple syrup
- Enjoy!
Tips for making this Pumpkin Spice Latte Cake
- Use instant coffee granules that will dissolve in the batter easily. Alternatively, you can also use up to 2 to 4 tbsp brewed espresso.
- Make sure the pumpkin spice is fresh. Spices kept for too long loose flavor. I make a fresh batch of homemade pumpkin spice every year.
- Use unflavored cooking oil to bring out the flavor of the pumpkin.
- 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.
Pumpkin Spice Latte Cake with Maple Buttercream Frosting
Print Pin RateDescription
Ingredients
For the cake
- 320 grams (2.56 cups) All-Purpose FlourÂ
- 150 grams (0.75 cups) White Sugar
- 160 grams (0.73 cups) Brown Sugar
- 3 Eggs
- 190 ml (0.85 cups) Cooking Oil
- 120 ml (0.49 cups) Pumpkin Puree
- 120 ml (0.5 cups) ButtermilkÂ
- 1 tsp (1 tsp) Pumpkin Spice
- 1/2 tsp Coffee Powder instant
- 2 tsp (2 tsp) Baking powder
- 1/2 tsp (0.5 tsp) Baking soda
- 1/4 tsp (0.25 tsp) salt
- 2 tsp (2 tsp) Vanilla
For the frosting
- 1/4 cup Sugar Syrup
- 4 cups Maple Buttercream Frosting (recipe below)
For the Maple Buttercream
- 342 grams (1.51 cups) Unsalted Butter
- 600 grams (5 cups) Powdered Sugar
- 80 ml (0.25 cups) Maple Syrup
- 2 tsp (2 tsp) Vanilla Extract
- 1 tsp (1 tsp) Maple extract
- 2 drops (2 drops) gel-food color optional
Decorations (optional)
- 100 grams (3.53 oz) Orange fondant
- 50 grams (1.76 oz) green fondant
- 50 grams (1.76 oz) brown fondant
Instructions
Prepare cake
- Preheat the oven to 170 C/ 340 F
- Grease and line 3 x 6-inch round cake pans or 2 x 8-inch round cake pans
- Combine flour with baking powder, baking soda, pumpkin spice, and salt – set aside.
- Whip the eggs with both sugars until light and foamy.
- Add oil and whip a minute more.
- Then add the pumpkin puree, buttermilk, and vanilla.
- Lastly, add the flour mixture – combine well.
- Divide equally between the prepared baking pans
- Bake for 30 to 35 minutes or until a skewer inserted in the center comes clean.
- Cool on a wire rack completely before you decorate.
Prepare Maple Buttercream
- Cream butter until smooth
- Add the salt, vanilla and maple syrup
- Gradually add the powdered sugar while continuing to mix.
- Once all the powdered sugar has been added continue to whip the buttercream until light and fluffy
- It will become whiter but also light and airy like whipped cream.
- If you want a maple color, you will need to add a food gel color. Because maple syrup does not have any color.
Prepare simple syrup
- Boil the sugar and water for two more minutes after all the sugar has dissolved
- Set aside to cool completely.
Assemble
- Once cooled, cut the domes off the cake layers
- Brush each layer with the cooled simple syrup
- Place a cake layer on the cake board or cake stand.
- Top with a big dollop of maple buttercream – spread evenly.
- Top the second cake layer on top followed by buttercream and the last layer.
- Place the cake in the fridge if necessary so the layers hold together.
- Spread the remaining buttercream around and top of the cake.
- Create a rustic buttercream look by simply swirling the buttercream as shown in the video.
Decorate
- I’ve used fondant pumpkin on this cake. I’ve shown you how to make these in this video here.
- Alternatively, you can pipe remaining maple buttercream on the top with a drizzle of maple syrup
- Enjoy!
Recipe Video
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Nutrition Information
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
Frequently asked questions
If properly stored, this pumpkin cake will last for 2 to 3 days at room temperature. It can be kept in the fridge for up to 5 or 6 days
Yes. You can but before frosting it.Â
Freeze it on a tray for a few hours then wrap well in cling/plastic wrap, followed by a 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.
If you don’t want to make a layer cake like this. you can
Pour this batter in a sheet 9 x 13 sheet pan – a pumpkin spice sheet cake.
You can also pour the batter into a well-greased and dusted bundt pan for a Pumpkin Spice Latte bundt cake.
And these can also be baked into 24 beautiful Pumpkin Spice Latte cupcakes.
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.
Yes, you can. In fact, I have a Pumpkin spice cake without coffee and frosted with cream cheese frosting. Perhaps you may like to try that tried and tested recipe.
There are so many other choices for frosting. Such as:
Swiss or Italian Meringue ButtercreamÂ
French or German Buttercream FrostingÂ
Chocolate Buttercream FrostingÂ
I have over 30 plus frosting recipes on this blog. And I highly recommend checking them out.
Save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
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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.
Natalie
This cake looks absolutely gorgeous! Perfect for the season ♥
Veena Azmanov
Thanks, Natalie
Annie
This cake is stunning!! I could just do with a big slice now with my coffee. What a flavour combination too, I just love Pumpin Spice Latte anything!
Veena Azmanov
Thanks, Annie. It’s so easy to make.
Kate Hackworthy
What a stunning pumpkin cake! Perfect for this season.
Veena Azmanov
Thank you, Kate. yes, perfect for the season .
Mel
Oh my goodness, your cake looks absolutely epic! What a beauty. I love those autumnal flavours and the general look of the cake.
Veena Azmanov
Thank you, Mel.
Danielle
What a beautiful looking cake. I want to dive right in to that icing!
Veena Azmanov
Me too. Thanks Danielle
Danielle Wolter
OMG I am so in love with this. Pumpkin is one of my favorite parts of fall. Love the maple syrup and just the touch of coffee. Sounds like perfection!
Veena Azmanov
Thank you, Danielle
Bintu | Recipes From A Pantry
That maple buttercream sounds absolutely incredible! I definitely would love a slice of this cake!
Veena Azmanov
Thank you, Bintu.
Jyothi (Jo)
Such a gorgeous tall cake! Look at that layering, i’m blown away really!
Spectacular work Veena
Veena Azmanov
Thank you Jyothi.
Jacque Hastert
What a gorgeous looking cake! It sounds fantastic!
Veena Azmanov
Thank you, Jacque
Jagruti Dhanecha
Cake with pumpkin spice latte is a great idea, perfect to celebrate autumn.
Veena Azmanov
Thank you, Jagruti.
Claire
This looks divine! And I love the idea of making the buttercream frosting a maple frosting. I’m sure that makes the cake extra delicious!
Veena Azmanov
Thank you, Claire. Yes, that frosting is to die for.
Leslie Haasch
Those little fondant pumpkins are just precious! I don’t think I could get them to look as cute as you did.
Veena Azmanov
Thank you, Leslie.
Sam
Yum! This cake looks amazing. It would be the perfect treat after Thanksgiving dinner!
Veena Azmanov
Absolutely, Sam.
Tina
I could eat pumpkin spice all year round. I don’t know why it’s only relegated to the Fall. Your cake is a great idea, it looks amazing and fun to make. Thanks for this!
Veena Azmanov
Thank you, Tina.
anne lawton
That cake looks so good! Those pictures have me wanting a big piece of that cake right now.
Veena Azmanov
Thanks, Anne.
Marisa Franca
This is one fantastic looking cake. Everything you have going on here is a real win in the flavor department. I love pumpkin everything — especially with a latte. This would be gorgeous on the dessert table. Forget the turkey and dressing and get right to the dessert.
Veena Azmanov
Thank you, Marisa. Me too love anything pumpkin.
Ruchi
Beautiful cake! It represents fall season so well, with its pumpkins, warm spices , maple and all those comforting flavors paired together.
Veena Azmanov
Thank you, Ruchi. Yes, it sure is very fall inspired
Kelly
You left out the eggs in the ingredient list. Had to go back to the video to see it’s 3. 🙂
Veena Azmanov
Ooop.. sorry Kelly. Not sure how I missed that. Just added the eggs. yes, there are three eggs. Thanks for bringing it to my attention.
Analida Braeger
All the things I love. Buttercream, pumpkin, warm spices, cake, lattes. What’s not to adore about this decadent and beautiful cake? Thank you for sharing.
Veena Azmanov
Thank you, Analida. You will love this cake for sure.
Dana
I love maple buttercream frosting! I bet it pairs wonderfully with this cake… this cake is beautiful!
Veena Azmanov
It’s so good with this cake Dana.
Denise
I too like pumpkin spice with caramel ……but the maple buttercream sounds really, really good too! I love to watch your videos…..they make it look so easy!
Veena Azmanov
Thank you, Denise. Happy you like my videos.
Jolina
I’m one of those people who gets addicted to PSL in the fall lol! So this is the perfect cake for me. I love the sound of caramel buttercream with it. Yum!!
Veena Azmanov
Me too Jolina. Love Pumpkin spice anything
Jacque Hastert
Wow! This cake is stunning. A great way to impress our guests this holiday season!
Veena Azmanov
Thank you, Jacque.
Elaine Benoit
You’ve done it again Veena. Just when I think your cakes can’t look tastier, you come up with an even more spectacular cake. I love pumpkin and your cake looks beautiful and delicate in flavor. I know I would love this cake, for sure!
Veena Azmanov
Thank you so much, Elaine. So happy you like it.
Gloria
I am a pumpkin fanatic…who happens to LOVE lattes. This is my kind of cake. Not only does it sound totally delicious…it is so beautiful. What a great dessert for the holiday table. I would love it as a birthday cake…and my birthday is in MAY!!
Veena Azmanov
Thank you, Gloria. I hope you try this one.