Pumpkin Spice Latte Cake with Maple Buttercream

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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.

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 also works great.
• I believe in measuring ingredients by weight, which makes my kitchen scale one of the most valuable items when baking.
• And the same goes for my measuring 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.
• Also, I think one set of baking pans is a must for anyone a home baker. I often use three 6-inch round cakes, which I often split into 4 layers for a tall display. Some times, I use three 8-inch round pans or three 7-inch cakes.
• Once baked, always invert your cakes on a cooling rack. This enables air circulation and prevents the steam from pooling at the bottom of the pan.
• Lastly, 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 fast 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.

Pumpkin Spice Latte Cake Progress Pictures1

Pumpkin Spice Latte Cake Progress Pictures5

Pumpkin Spice Latte Cake Progress Pictures2

Pumpkin Spice Latte Cake Progress Pictures6

• 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.

Pumpkin Spice Latte Cake Progress Pictures7

Pumpkin Spice Latte Cake Progress Pictures9

Pumpkin Spice Latte Cake Progress Pictures8

Pumpkin Spice Latte Cake Progress Pictures10

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.

Pumpkin Spice Latte Cake Progress Pictures18

Pumpkin Spice Latte Cake Progress Pictures11

Pumpkin Spice Latte Cake Progress Pictures20

Pumpkin Spice Latte Cake Progress Pictures12

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.

Pumpkin Spice Latte Cake Progress Pictures14

Pumpkin Spice Latte Cake Progress Pictures17

Pumpkin Spice Latte Cake Progress Pictures16

Pumpkin Spice Latte Cake Progress Pictures22

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!

Pumpkin Spice Latte Cake with Maple Buttercream Frosting

Author: Veena Azmanov

5 from 28 votes

Print Pin Rate

Prep Time: 1 hr 30 mins

Cook Time: 35 mins

Total Time: 1 hr 5 mins

Calories: 503kcal

Adjust Servings Here: 18 Servings

Description

The rich flavor of pumpkin spice latte beverage in a cake makes it a  pumpkin spice-latte cake. Combine with a maple buttercream frosting this cake is a perfect fall dessert you've been craving for. 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 festive family dinner. 

ADJUST SERVINGS HERE - 18 Servings

Ingredients

Cake

• 320 grams (2.50 cups) All-Purpose Flour 
• 150 grams (0.75 cups) White Sugar
• 160 grams (0.75 cups) Brown Sugar
• 3 Eggs
• 190 ml  (0.75 cups) Cooking Oil
• 120 ml (0.50 cups) Pumpkin Puree (1/2 cup)
• 120 ml (0.5 cups) Buttermilk  (1/2 cup)
• 1 tsp  Pumpkin Spice
• 1/2 tsp Coffee Powder instant
• 2 tsp Baking powder
• 1/2 tsp  Baking soda
• 1/4 tsp  salt
• 2 tsp Vanilla

Maple Buttercream

• 342 grams (1.50 cups) Unsalted Butter (3 sticks) room temperature
• 600 grams (5 cups) Powdered Sugar
• 80 ml (1/3 cups) Maple Syrup
• 2 tsp  Vanilla Extract
• 1 tsp  Maple extract
• 2 drops Gel-food color optional

Extra

• 1/4 cup Sugar Syrup

Decorations (optional)

• 100 grams (4.00 oz) Orange fondant
• 50 grams (2.00 oz) green fondant
• 50 grams (2.00 oz) brown fondant

Instructions

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.

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 Notes

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.

Equipment

Stand Mixer

Kitchen Scale

Meas Cups and Spoons

3 x 6-inch baking pans

Nutrition Information

Calories: 503kcalCarbohydrates: 70gProtein: 2gFat: 24gSaturated Fat: 11gCholesterol: 41mgSodium: 84mgPotassium: 124mgFiber: 0gSugar: 52gVitamin A: 1525IUVitamin C: 0.3mgCalcium: 55mgIron: 1.1mg

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

Did you make this recipe? I'd love to hear about itMention @veenaazmanov or #tag on Instagram #veenaazmanov

Frequently asked questions

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