Pumpkin Spice Latte Inspired Cake: The Cozy Fall Delight!
Are you ready to dive into the warm, spiced flavors of fall? I’m thrilled to share a recipe that has my heart all wrapped up in cozy sweaters and falling leaves—my Pumpkin Spice Latte Inspired Cake!
Inspired by Starbucks’ beloved PSL, this cake is a celebration of all things autumn. I literally count down the days until I can indulge in my first Pumpkin Spice Latte of the season. Who else is with me? 🙋♀️ Imagine sinking your fork into this fluffy cake that’s just as comforting and delightful as your favorite latte!
Let’s Get Baking!
Weighing in grams is key for this recipe—it’ll ensure that your cake turns out just right. Grab your mixing bowls and let’s get started!
Ingredients
For the Pumpkin Spice Cake:
400 g (2 ½ cups) all-purpose flour
3 tsp baking powder
1/5 tsp pumpkin pie spice
1 tsp salt
113 g (1/2 cup, 1 stick) unsalted butter, melted and cooled
110 g (1/2 cup) vegetable oil
270 g (1 1/3 cups) granulated sugar
245 g (1 cup, packed) light-brown sugar
500 g (2 cups) pumpkin puree (or substitute with apple sauce, sweet potato puree, or squash puree)
4 large eggs, at room temperature
For the Café Latte Buttercream:
300 g (from 9 eggs) of fresh or carton egg whites, at room temperature
250 g (1 ¼ cups) caster/superfine sugar
565 g (2 ½ cups, 5 sticks) unsalted butter, at room temperature
4 ½ tbsp instant coffee dissolved in 3 tsp hot water OR 4 tsp of espresso, cooled
For the Dulce de Leche:
Check out my special recipe on page… of my cookbook for a homemade version!
For the Eggless Russian Buttercream:
Recipe on page… Chapter 2 of my cookbook!
Directions
Baking the Pumpkin Cake:
Preheat that Oven! Preheat your oven to 325°F (160°C) and spray three 6-inch cake pans with baking spray. Your kitchen is about to smell amazing!
Whisk Away! In a medium bowl, sift and whisk together the flour, pumpkin pie spice, baking powder, and salt. Set aside your dry ingredients like a pro!
Mix it Up! In a large bowl, whisk together the sugars, melted butter, vegetable oil, pumpkin puree, and eggs. This mixture should be smooth and silky, just like your favorite latte!
Combine! Gradually add the dry ingredients to the wet, mixing until just combined. No need to overdo it—let those flavors mingle!
Bake, Baby, Bake! Divide the batter evenly among your prepared cake pans. Bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool it Down! Let the cakes cool upside down in the pans on a wire rack. Once cooled, wrap them in plastic wrap and refrigerate or freeze overnight.
Making the Café Latte Buttercream:
Whip it Good! In the bowl of a stand mixer, combine the egg whites and sugar. Place the bowl over a double boiler, whisking constantly until the mixture is smooth and no longer grainy (about 3 minutes, or until your sugar thermometer reads 65°C).
Beat it! Transfer the bowl to your stand mixer and whisk on high speed until the meringue is stiff and cooled (about 8-10 minutes).
Slowly Add the Butter! Reduce the mixer’s speed to low. Gradually add the room temperature butter, one tablespoon at a time. Once it’s all in, mix on high until smooth and creamy.
Espresso Yourself! Add in your espresso/coffee mixture and whip until fully incorporated, about 8 minutes. Finish by mixing on low to get that lovely bubble-free consistency!
Assembling and Decorating:
Layer it Up! Place a small layer of Russian buttercream on your 8-inch cake board or round. Add a cake layer and press down gently to adhere. Smooth a thin layer of buttercream on top, then pipe a ring of Café Latte Buttercream around the edges, filling the center with dulce de leche. Repeat with the remaining layers.
Chill Time! Once stacked, refrigerate the cake for 30 minutes to set.
Crumb Coat Magic! Apply a crumb coat with more Russian buttercream, refrigerating after each layer for a smooth finish.
Pumpkin Decor! Get creative! Pipe mini pumpkins using Wilton tip #8B, add leaves with Wilton piping tip #70, and finish off with a sprinkle of edible gold dust or gold leaf for that festive flair.
And voilà! Your Pumpkin Spice Latte Inspired Cake is ready to be devoured! This beauty pairs perfectly with a warm PSL, and I can’t think of a better way to welcome fall.
Tips for Success:
Room Temperature Ingredients: Make sure your eggs and butter are at room temperature to ensure a smooth batter and a fluffy cake.
Measure Accurately: Use a kitchen scale for precise measurements—especially important for baking!
Don’t Overmix: Mix the batter until just combined to avoid a dense cake.
Troubleshooting:
Cake Sinks: If your cake sinks in the middle, it might be underbaked. Make sure to bake until a toothpick comes out clean.
Buttercream Separation: If your buttercream looks curdled, it may be too cold. Continue mixing on low speed until it comes together.
Dry Cake: If the cake turns out dry, check your oven temperature, as it may be running hot.
Pairing Suggestions:
Beverages: This cake pairs beautifully with a Pumpkin Spice Latte, chai tea, or even a spiced apple cider.
Dessert Duo: Serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for a truly decadent treat.
Trivia:
Did you know that the Pumpkin Spice Latte was introduced by Starbucks in 2003? It quickly became a fall favorite, with customers eagerly awaiting its return each year. The signature spice blend is made of cinnamon, nutmeg, and clove, creating that cozy, familiar flavor we all adore. Plus, the pumpkin itself is packed with vitamins and antioxidants—making this cake a delicious way to enjoy the health benefits of pumpkin!
And remember, it’s not just a cake; it’s a warm hug in dessert form. Enjoy every bite, and happy baking! 🎉🍰
Pumpkin Spice Latte Inspired Cake: The Cozy Fall Delight!
Ingredients
- 400 g (2 ½ cups) all-purpose flour
- 3 tsp baking powder
- 1/5 tsp pumpkin pie spice
- 1 tsp salt
- 113 g (1/2 cup, 1 stick) unsalted butter, melted and cooled
- 110 g (1/2 cup) vegetable oil
- 270 g (1 1/3 cups) granulated sugar
- 245 g (1 cup, packed) light-brown sugar
- 500 g (2 cups) pumpkin puree (or substitute with apple sauce, sweet potato puree, or squash puree)
- 4 large eggs, at room temperature
- 300 g (from 9 eggs) of fresh or carton egg whites, at room temperature
- 250 g (1 ¼ cups) caster/superfine sugar
- 565 g (2 ½ cups, 5 sticks) unsalted butter, at room temperature
- 4 ½ tbsp instant coffee dissolved in 3 tsp hot water OR 4 tsp of espresso, cooled
- Check out my special recipe on page… of my cookbook for a homemade version!
- Recipe on page… Chapter 2 of my cookbook!
Instructions
- Preheat that Oven! Preheat your oven to 325°F (160°C) and spray three 6-inch cake pans with baking spray. Your kitchen is about to smell amazing!
- Whisk Away! In a medium bowl, sift and whisk together the flour, pumpkin pie spice, baking powder, and salt. Set aside your dry ingredients like a pro!
- Mix it Up! In a large bowl, whisk together the sugars, melted butter, vegetable oil, pumpkin puree, and eggs. This mixture should be smooth and silky, just like your favorite latte!
- Combine! Gradually add the dry ingredients to the wet, mixing until just combined. No need to overdo it—let those flavors mingle!
- Bake, Baby, Bake! Divide the batter evenly among your prepared cake pans. Bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool it Down! Let the cakes cool upside down in the pans on a wire rack. Once cooled, wrap them in plastic wrap and refrigerate or freeze overnight.
- Whip it Good! In the bowl of a stand mixer, combine the egg whites and sugar. Place the bowl over a double boiler, whisking constantly until the mixture is smooth and no longer grainy (about 3 minutes, or until your sugar thermometer reads 65°C).
- Beat it! Transfer the bowl to your stand mixer and whisk on high speed until the meringue is stiff and cooled (about 8-10 minutes).
- Slowly Add the Butter! Reduce the mixer’s speed to low. Gradually add the room temperature butter, one tablespoon at a time. Once it’s all in, mix on high until smooth and creamy.
- Espresso Yourself! Add in your espresso/coffee mixture and whip until fully incorporated, about 8 minutes. Finish by mixing on low to get that lovely bubble-free consistency!
- Layer it Up! Place a small layer of Russian buttercream on your 8-inch cake board or round. Add a cake layer and press down gently to adhere. Smooth a thin layer of buttercream on top, then pipe a ring of Café Latte Buttercream around the edges, filling the center with dulce de leche. Repeat with the remaining layers.
- Chill Time! Once stacked, refrigerate the cake for 30 minutes to set.
- Crumb Coat Magic! Apply a crumb coat with more Russian buttercream, refrigerating after each layer for a smooth finish.
- Pumpkin Decor! Get creative! Pipe mini pumpkins using Wilton tip #8B, add leaves with Wilton piping tip #70, and finish off with a sprinkle of edible gold dust or gold leaf for that festive flair.
