{"id":1169,"date":"2025-08-02T02:19:10","date_gmt":"2025-08-02T02:19:10","guid":{"rendered":"https:\/\/thebutteredbliss.com\/?p=1169"},"modified":"2025-08-02T02:19:10","modified_gmt":"2025-08-02T02:19:10","slug":"pumpkin-spice-latte-cake-cozy-caffeinated-and-completely-crave-worthy","status":"publish","type":"post","link":"https:\/\/thebutteredbliss.com\/?p=1169","title":{"rendered":"Pumpkin Spice Latte Cake\u2014Cozy, Caffeinated, and Completely Crave-Worthy"},"content":{"rendered":"\n

Pumpkin Spice Latte Cake is the ultimate dessert for fall lovers and coffee fans alike. Imagine all the warm spices of a classic pumpkin cake infused with just the right amount of espresso and layered with velvety cream cheese frosting. It\u2019s like your favorite seasonal coffee order in cake form\u2014moist, tender, and spiked with comforting flavors of cinnamon, nutmeg, and rich brewed espresso. This cake is perfect for autumn birthdays, Friendsgiving gatherings, or cozy nights when you want something sweet with your evening latte. It\u2019s impressive enough to be the centerpiece of your dessert table but easy enough to make for a weekend treat.<\/p>\n\n\n\n

Why You\u2019ll Love This Cake<\/h2>\n\n\n\n

This Pumpkin Spice Latte Cake is bold in flavor but soft in texture, giving you the best of both worlds. The pumpkin pur\u00e9e ensures every bite is ultra-moist, while the espresso adds a sophisticated depth that balances the sweetness. The cream cheese frosting adds richness without overpowering the spice, and it\u2019s all topped off with a light dusting of cinnamon or espresso powder for flair. Each layer is a little slice of cozy fall perfection, and the leftovers (if there are any) taste even better the next day.<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

For the Cake<\/h3>\n\n\n\n

\u2022 2 cups all-purpose flour
\u2022 1\u00bd tsp baking powder
\u2022 1 tsp baking soda
\u2022 \u00bd tsp salt
\u2022 1 tbsp pumpkin pie spice
\u2022 1 tsp cinnamon
\u2022 1 cup canned pumpkin pur\u00e9e
\u2022 \u00be cup vegetable oil
\u2022 1 cup granulated sugar
\u2022 \u00bd cup brown sugar
\u2022 3 large eggs
\u2022 1 tsp vanilla extract
\u2022 \u00bc cup strong brewed espresso or coffee (cooled)<\/p>\n\n\n\n

For the Cream Cheese Frosting<\/h3>\n\n\n\n

\u2022 8 oz cream cheese, softened
\u2022 \u00bd cup unsalted butter, softened
\u2022 2\u00bd cups powdered sugar
\u2022 1 tsp vanilla extract
\u2022 1\u20132 tsp espresso or coffee (optional, for extra flavor)
\u2022 Pinch of salt<\/p>\n\n\n\n

Instructions<\/h2>\n\n\n\n
    \n
  1. Preheat oven to 350\u00b0F and grease two 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper.<\/li>\n\n\n\n
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.<\/li>\n\n\n\n
  3. In a large bowl, whisk pumpkin pur\u00e9e, oil, granulated sugar, and brown sugar until smooth.<\/li>\n\n\n\n
  4. Beat in eggs one at a time, then stir in vanilla and cooled espresso.<\/li>\n\n\n\n
  5. Add dry ingredients to wet ingredients and stir until just combined\u2014don\u2019t overmix.<\/li>\n\n\n\n
  6. Divide batter evenly between pans and smooth the tops.<\/li>\n\n\n\n
  7. Bake for 28\u201332 minutes or until a toothpick comes out clean.<\/li>\n\n\n\n
  8. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.<\/li>\n\n\n\n
  9. For frosting, beat cream cheese and butter together until smooth.<\/li>\n\n\n\n
  10. Add powdered sugar gradually, then mix in vanilla, espresso (if using), and a pinch of salt until fluffy.<\/li>\n\n\n\n
  11. Once cakes are cool, frost the top of one layer, add the second layer, and frost the top and sides as desired. Dust with cinnamon or espresso powder before serving.<\/li>\n<\/ol>\n\n\n\n

    Tips for the Perfect PSL Cake<\/h2>\n\n\n\n

    Make the coffee strong but not bitter\u2014use brewed espresso or dark roast. Let the cake layers cool fully before frosting to prevent melting. Use a cake turntable and offset spatula for smooth, clean frosting edges. For deeper flavor, bake the cake a day ahead and frost it the next day.<\/p>\n\n\n\n

    Variations and Add-Ons<\/h2>\n\n\n\n

    Make it a three-layer cake and fill each layer with a swirl of caramel sauce. Add chocolate chips to the batter for mocha vibes. Swap the espresso in the frosting for maple syrup for a sweeter touch. Garnish with chocolate-covered espresso beans or crushed biscotti for texture.<\/p>\n\n\n\n

    Storage<\/h2>\n\n\n\n

    Store the cake in the fridge for up to 4 days in an airtight container. Let it sit at room temperature for 20\u201330 minutes before serving for the best texture. Unfrosted cake layers can be frozen for up to 2 months\u2014just thaw before decorating.<\/p>\n\n\n\n

    Final Thoughts<\/h2>\n\n\n\n

    Pumpkin Spice Latte Cake is rich, flavorful, and full of cozy coffee-shop energy. With its soft crumb, bold spice, and espresso-kissed frosting, this dessert is the fall cake you didn\u2019t know you needed\u2014until now. <\/p>\n\n\n\n

    \n

    Stick around\u2014every visit tastes better than the last at The Buttered Bliss.<\/p>\n<\/blockquote>\n\n\n\n

    \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

    Pumpkin Spice Latte Cake is the ultimate dessert for fall lovers and coffee fans alike. Imagine all the warm spices of a classic pumpkin cake infused with just the right amount of espresso and layered with velvety cream cheese frosting. It\u2019s like your favorite seasonal coffee order in cake form\u2014moist, tender, and spiked with comforting […]<\/p>\n","protected":false},"author":1,"featured_media":1170,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kadence_starter_templates_imported_post":false,"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1169","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-recipes"],"_links":{"self":[{"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/posts\/1169","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1169"}],"version-history":[{"count":1,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/posts\/1169\/revisions"}],"predecessor-version":[{"id":1171,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/posts\/1169\/revisions\/1171"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/media\/1170"}],"wp:attachment":[{"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1169"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1169"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1169"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}