Pumpkin Spice Latte Cake
This Pumpkin Spice Latte Cake brings together two of fall's most beloved flavors—rich coffee and warm pumpkin spice—in a dessert that's surprisingly simple to create. The marriage of espresso and pumpkin creates a depth of flavor that store-bought alternatives simply can't match.
Equipment
- 10-inch Bundt Pan
- Mixing Bowls
- Electric Mixer
- Wire Cooling Rack
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup unsalted butter softened (or ¾ cup coconut oil for dairy-free option)
- 1 1/2 cups granulated sugar or coconut sugar for a less refined alternative
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup pumpkin puree not pumpkin pie filling
- 1/4 cup strong brewed espresso or coffee cooled
- 1/2 cup full-fat sour cream Greek yogurt works as a lighter option
For the Coffee Glaze
- 1 1/2 cups powdered sugar
- 2-3 tbsp strong brewed coffee
- 1 tsp vanilla extract
- 1 pinch salt
For Garnish (Optional)
- 2 tbsp crushed graham crackers
- 1/4 tsp pumpkin pie spice
- whipped cream for serving
Instructions
- Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan, making sure to reach all the nooks and crannies.
- In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt until evenly distributed.
- In a large mixing bowl, beat the butter and sugar on medium-high speed for 3-4 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the pumpkin puree and cooled coffee until smooth.
- Alternate adding the dry ingredient mixture and the pumpkin-coffee mixture to the butter mixture, beginning and ending with the dry ingredients (3 additions of dry, 2 of wet). Fold in the sour cream with the final addition.
- Pour the batter into the prepared bundt pan and smooth the top. Bake for 55-60 minutes, or until a wooden skewer inserted in the center comes out clean with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after 40 minutes.
- Allow the cake to cool in the pan for exactly 15 minutes. Then invert onto a wire rack to cool completely for at least 45 minutes before glazing.
- For the glaze, whisk together powdered sugar, coffee, vanilla extract, and salt until smooth. Adjust consistency by adding more coffee (for thinner glaze) or powdered sugar (for thicker glaze) as needed.
- Drizzle the glaze over the cooled cake, allowing it to cascade down the sides. While the glaze is still wet, sprinkle with the optional mixture of crushed graham crackers and pumpkin pie spice for a decorative finish.
Notes
This cake actually improves after 24 hours as flavors meld. Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. The cake can be frozen for up to 3 months - wrap individual slices in plastic wrap, then foil.
For a lighter version, reduce sugar to 1¼ cups and add ¼ teaspoon of stevia extract, replace half the all-purpose flour with whole wheat pastry flour, and use Greek yogurt instead of sour cream.
Decaffeinated coffee works perfectly without flavor compromise for those monitoring caffeine intake.
Nutrition
Calories: 385kcalCarbohydrates: 52gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 87mgSodium: 165mgFiber: 1gSugar: 35g
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