Pumpkin Spice Latte Cake

Pumpkin Spice Latte Cake - This delicious Pumpkin Spice Latte Cake recipe is full of the flavours of Autumn/Fall Season. It is extremely tender and easy to make too. This cake is delicious on it’s own but the Maple Cinnamon topping makes it even better! It is THE BEST CAKE for Pumpkin Spice Latte Season!

Pumpkin Latte in a Cake!

This incredibly easy pumpkin cake has a moist pumpkin pie filling sponge with a mild latte flavour and is topped with a sweet aromatic and warming maple topping.

A single layer cake is always easy to make but in my opinion, they are so underrated! With half the effort that is required to make a multi layer cake, you get a cake that is just as delicious and is perfect with a cup of tea or coffee. What’s more, there is no assembly required. Making it easy to transport, store, serve and most importantly EAT!

I have been making and tweaking Pumpkin Cake recipes for years and this delicious cake recipe is my favourite so far.

This Spiced Pumpkin Cake can be enjoyed as a dessert, snack and sometimes breakfast too.

Cakes with a similar flavour and texture profile such as this Apple Cake, Carrot Cake and Banana Cake also taste unbelievable with this frosting.

Ingredients in Pumpkin Spice Cake

This rich aromatic Spiced Pumpkin Cake is made with simple ingredients. If you can’t find the Pumpkin Puree, make your own by following the instructions further down the page.

For the full recipe with quantities, scroll to the bottom of the page for the printable recipe card.

Here’s what you will need to make this moist pumpkin spice latte cake recipe:

Pumpkin

I use Libby’s Pumpkin Puree or Bakeroo. You can also make you own as sometimes it can be hard to find Pumpkin Puree in the UK. I usually find it in Sainsburys or Tesco at this time of year.

Canned Pumpkin is better as homemade usually has a more watery consistency which will need to be sieved out.

Maple Syrup

I love this sweet mild caramel taste of this with Pumpkin. 

Sugar

We use Light Brown Sugar in this recipe for a tender cake but also a cake with a lightly caramlised flavour.

Eggs

These provide moisture, lift and structure. They also work as a binder.

Olive Oil

A light and mild Olive Oil works best. You can use vegetable oil instead.

Espresso

A couple of tablespoons of cooled Espresso, Coffee or Latte work. Or use Espresso Powder. Adjust the quantity according to your taste.

Spices

Ground Cinnamon, Ground Ginger, Nutmeg, Cardamon, Cloves.

You can use some or all of the Spice or buy Pumpkin Pie Spice or All Spice if you can find it. 

Salt

A pinch of Salt brings it all together. You can use Sea Salt or Himalayan Salt.

Self Raising Flour

Aka Self Rising Flour. If you only have Plain Flour or All Purpose Flour, add an extra teaspoon of Baking Powder.

Ground Almonds

For a super moist cake. 

Baking Powder and Bicarbonate of Soda

Both raising agents make the cake rise whilst ensuring you get a tender cake.

Topping Ingredients

Icing Sugar or powdered sugar, Butter, Maple Syrup,Cinnamon and Vanilla Extract. These ingredients combined make a deliciously aromatic and caramelised golden maple topping. You can use a cream cheese frosting instead if you prefer.

How to Make Pumpkin Cake

Step 1

Preheat the oven to 180 C/Gas Mark 4/350 F. 

Butter and line a 20cm round cake pan/tin with baking paper/parchment paper.

Step 2

In a large mixing bowl, whisk together the Maple Syrup, Light Brown Sugar and Eggs until pale and frothy - 2 minutes. You can do this by hand or in a stand mixer on low speed.

Step 3

Add the Pumpkin Puree, Olive Oil, Espresso, Spices and Salt. Whisk until smooth. 

Step 4

Fold in the rest of the dry Ingredients using a wooden spoon or silicone spatula - Flour, Ground Almonds, Baking Powder, and Bicarbonate of Soda.

TIP - Be very gentle as over mixing at this stage can result in a dense cake.

Step 5

Pour the cake batter into the prepared pan. Tap gently on the work surface to remove bubbles. 

Bake in the preheated oven for 55 minutes to 1 hour 10 until a skewer inserted into the middle comes out clean.

Leave in the tin for 15 minutes, then remove to a wire rack to cool.

Step 6

Make the topping by combining the Icing Sugar, Cinnamon, soft Butter, Vanilla and Maple Syrup in a medium bowl and whisk to form till a thick glaze. 

Step 7

Once the cake has fully cooled, pour the glaze on top of the cake. 

Make Ahead Instructions

This is the perfect cake to make ahead as it is full of moisture.

The cake can be made up to 4 days ahead.

Store in the fridge in an airtight container or on the counter top if you live in a cool area. Bring to room temperature before serving.

Or prepare the cake but don’t make the icing and freeze wrapped in 2 layers of cling film and one layer of foil for up to 3 months. Thaw overnight in the fridge. Make the icing on the day of serving. Add it to the cake.

Storage

To freeze leftovers, slice the cooled cake into individual slices. 

Wrap each slice in some cling film and kitchen foil. Then place in an airtight container or zip-lock bag. Freeze for up to 3 months. Thaw overnight in the fridge.

How to make it in another tin

Loaf

Bake in a 2lb Loaf tin for 1 hour to 1 hour 10 minutes or until a skewer inserted into the middle comes out clean.

Double the ingredients 

Bake in a 9 x 13-inch pan for 30-35 minutes or until a skewer inserted into the middle comes out clean.

Bundt Cake

This batter will fit into a 10 inch Bundt. Bake at the same oven temperature for the same length of time. 

Cupcakes

This batter yields about about 20 - 24 cupcakes. Fill the cupcakes to ⅔ full, and bake 18-21 minutes.

Pumpkin Spice Latte Layer Cake

Make in 2 tins and bake for 25 - 30 minutes.

Variations

Pumpkin Cake is delicious on its own, just as it is. But you can change it up. Here are some suggestions:

Make it Vegan 

Replace the butter in the icing with oil.

Sugar 

Use White (Caster Sugar or Granulated Sugar) instead. Or use Dark Brown Sugar.

Add Chocolate

Stir some Chocolate Chips into the batter. Roughly 80 - 100g of Milk Chocolate, White Chocolate or Dark Chocolate Chips.

Pumpkin seeds 

Top with Pumpkin Seeds for some added texture. 

Metric vs US 

All our recipes are developed and tested in metric measurements. We always use digital scales for accurate results. Please note that I haven’t tested using US Customary.

How to make Pumpkin Puree at home 

Heat the oven to 180 C/350 F/Gas Mark 4. 

Chop the Pumpkin into wedges and bake for about an hour, until softened and tender. Blend in a food processor till pureed and smooth.

More Autumnal Recipes

German Apple Streusel Cake 

Pear, Lemon and Blackberry Cake

Biscoff Cake with Cream Cheese frosting

Creamy San Sebastian Cheesecake with Condensed Milk

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