Name: Pumpkin Spice Latte Cake Recipe
Prep time: 20 min
Cook time: 38 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 1/4 cups (281 g) all purpose flour, spooned and leveled; 1 tbsp pumpkin pie spice; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 10 tbsp (140 g) unsalted butter, softened; 1 1/2 cups (300 g) granulated white sugar; 2 eggs, at room temperature; 1 tsp vanilla extract; 1/2 cup (120 ml) buttermilk, at room temperature; 1 cup (244 g) canned pumpkin puree, at room temperature; 1/4 cup (60 ml) espresso or strong coffee; 1/3 cup (80 ml) whole milk; 1/2 cup (150 g) sweetened condensed milk; 1/4 tsp pumpkin pie spice; 1 tsp vanilla extract; 1 cup (224 g) unsalted butter, softened; 8 oz (226 g) cream cheese, cold; 2 cups (260 g) powdered sugar; 1 1/2 tsp vanilla extract; 2 tsp instant espresso powder; 1 1/2 tsp pumpkin pie spice

If you’re a fan of seasonal flavors and the cozy buzz of your favorite coffeehouse treat, then the Pumpkin Spice Latte Cake will absolutely steal your heart. This cake beautifully combines the spicy warmth of pumpkin pie spices with the rich, robust notes of espresso and creamy sweetness, creating a dessert that feels like autumn wrapped in every bite. Moist pumpkin cake layers soaked in a luscious latte mixture, crowned with an espresso cream cheese frosting, make it a showstopper for any occasion that calls for indulgence with a clever twist on the classic pumpkin spice latte. Trust me, this isn’t just a cake; it’s your new fall obsession waiting to happen.

Pumpkin Spice Latte Cake Recipe - Recipe Image

Ingredients You’ll Need

Getting ready to make this Pumpkin Spice Latte Cake is a breeze with a handful of staple ingredients that come together to form a cake bursting with flavor, texture, and that irresistible autumnal color. Each ingredient plays a key role, from the moisture-rich pumpkin puree to the punch of espresso in the frosting, making the final dessert a harmonious delight.

All purpose flour: The foundation for a tender yet sturdy cake crumb.
Pumpkin pie spice: Adds the signature warm spices that define this cake’s cozy vibe.
Baking powder and baking soda: These leavening agents ensure your cake rises perfectly fluffy.
Salt: Enhances all the flavors and balances sweetness.
Unsalted butter: Provides richness and helps create a soft crumb texture.
Granulated white sugar: Sweetens the cake while contributing to its lightness when creamed with butter.
Eggs: Bind the ingredients and add moisture.
Vanilla extract: Deepens the flavor profile with sweet, floral notes.
Buttermilk: Adds acidity to tenderize the cake and interact with leavening.
Canned pumpkin puree: Infuses the cake with natural moisture and that classic pumpkin flavor.
Espresso or strong coffee: Brings in the latte essence that elevates the cake beyond ordinary.
Whole milk: Complementary to the coffee soak, adding creaminess.
Sweetened condensed milk: Sweet and thick, it soaks in to keep the cake moist and flavorful.
Cream cheese: For tangy, creamy frosting that pairs impeccably with espresso.
Powdered sugar: Sweetens and thickens the frosting smoothly.
Instant espresso powder: Amplifies the coffee flavor without adding liquid.

How to Make Pumpkin Spice Latte Cake

Step 1: Prepare the Pumpkin Cake Batter

First, preheat your oven to 350°F and prepare a 9×9 baking pan with grease and parchment paper to ensure easy release. In a medium bowl, whisk together the dry ingredients: all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. In a larger bowl, cream softened butter and sugar until fluffy. Then add eggs and vanilla extract, beating until the mixture is pale and smooth. Gently mix in buttermilk and pumpkin puree, embracing the slightly curdled look at this stage — it’s all part of the magic!

Step 2: Combine Wet and Dry Ingredients

Add the dry ingredient mix into the wet ingredients gradually, stirring gently on low speed until just combined. The batter should come together smoothly without overmixing, which keeps the cake light and tender.

Step 3: Bake the Cake

Pour the batter evenly into your prepared pan and bake for about 35 to 38 minutes. Make sure to test with a toothpick; it should come out clean when the cake is perfectly baked. Allow the cake to cool in the pan on a wire rack for around 30 minutes before delicately removing it by lifting the parchment paper. Let it cool completely to prepare for the delightful soak and frosting steps.

Step 4: Make the Latte Soak

While the cake cools, whisk together espresso or strong coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract. This magic soak is what transforms the pumpkin cake into a moist, deeply flavored indulgence, infusing every bite with the essence of your favorite pumpkin spice latte.

Step 5: Prepare the Espresso Cream Cheese Frosting

Beat softened butter on high speed until it’s airy and pale, then add cold cream cheese, mixing until smooth and creamy. Gradually sift in powdered sugar and whip until fluffy. Dissolve instant espresso powder into vanilla extract and mix it into the frosting along with pumpkin pie spice. Beat again until the frosting is light, silky, and aromatic.

Step 6: Assemble the Pumpkin Spice Latte Cake

Trim a thin layer off the top of the cooled cake to help it absorb the latte soak evenly. Use a wooden stick or spoon handle to poke holes all over the cake’s surface, then slowly pour the latte mixture on top, letting it soak in profoundly. Once soaked, spread a generous layer of espresso cream cheese frosting over the cake. Sprinkle a dusting of pumpkin pie spice across the top for that final festive touch. Cut into 16 pieces and prepare to have your mind blown!

How to Serve Pumpkin Spice Latte Cake

Garnishes

A lovely sprinkle of pumpkin pie spice or a light dusting of cocoa powder on top of the frosting can elevate the presentation and add subtleties in flavor. Toasted pecans or a few chocolate shavings also pair beautifully if you’re feeling extra indulgent.

Side Dishes

Serve this luscious Pumpkin Spice Latte Cake alongside a scoop of vanilla bean ice cream or a dollop of whipped cream to temper and highlight the spices. A hot cup of coffee or chai tea complements the flavors beautifully, making the perfect cozy pairing for chilly afternoons.

Creative Ways to Present

For fun gatherings, serve the cake in elegant glass trifle bowls layered with extra espresso-soaked cake cubes and cream cheese frosting dollops for a deconstructed pumpkin spice latte experience. Alternatively, turn this cake into cupcakes, topping each with a swirl of espresso cream cheese frosting for personalized treats everyone will adore.

Make Ahead and Storage

Storing Leftovers

The Pumpkin Spice Latte Cake stays moist and delicious for several days when stored in an airtight container in the refrigerator. Keep it chilled to maintain the freshness of the espresso cream cheese frosting and to preserve that perfect texture.

Freezing

You can freeze the cake, either whole or sliced into portions, wrapped tightly in plastic wrap and foil. When you’re ready, thaw it in the fridge overnight. The flavors deepen beautifully with a day or two in the freezer, making it a fantastic make-ahead dessert option.

Reheating

Reheat individual slices gently in the microwave for about 15 seconds to bring out the warmth of the spices and espresso. Be careful not to overheat so the frosting stays luscious without melting away completely.

FAQs

Can I use regular coffee instead of espresso in the Pumpkin Spice Latte Cake?

Absolutely! Strong brewed coffee works perfectly if you don’t have espresso on hand. Just make sure it’s potent enough to give that signature bold coffee flavor to complement the pumpkin.

Is there a way to make this cake dairy-free?

You can substitute the butter with dairy-free margarine or coconut oil, and use dairy-free cream cheese along with a plant-based milk alternative. The taste and texture will be slightly different but still deliciously satisfying.

How long does it take for the latte soak to fully absorb?

Typically, pouring the latte soak over the poked cake and waiting several minutes allows for perfect absorption, but it’s best to let it rest for about 15 to 20 minutes before frosting. This ensures every bite is moist and flavorful.

Can this Pumpkin Spice Latte Cake be made in a larger pan?

Yes, you can double the recipe for a 9×13-inch pan. Adjust the baking time accordingly, checking doneness with a toothpick after about 40-45 minutes, since larger cakes usually take longer to bake through.

What makes the frosting so special on this Pumpkin Spice Latte Cake?

The frosting combines the tanginess of cream cheese with the rich espresso flavor and warming pumpkin pie spice, creating an irresistible balance of sweet, spicy, and slightly bitter that perfectly complements the dense, moist pumpkin cake.

Final Thoughts

If you’ve been searching for the ultimate autumnal dessert that marries seasonal spice and coffee flavors in one irresistible package, the Pumpkin Spice Latte Cake is your new go-to. It’s comforting yet sophisticated, simple to make yet impressive to serve, and every bite feels like a warm hug on a crisp fall day. Grab your apron, gather your ingredients, and give this cake a whirl — I promise it’ll become a beloved staple in your baking repertoire.

Pumpkin Spice Latte Cake Recipe

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★★★★★

4.9 from 18 reviews

This Pumpkin Spice Latte Cake combines moist pumpkin cake soaked with a spiced espresso latte mixture and topped with a luscious espresso cream cheese frosting. Perfectly balanced with cozy autumn flavors, this dessert offers a delightful blend of pumpkin, coffee, and warming spices in every bite.

Author: Ella
Prep Time: 20 minutes
Cook Time: 38 minutes
Total Time: 1 hour 30 minutes
Yield: 16 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Pumpkin Cake

2 1/4 cups (281 g) all purpose flour, spooned and leveled
1 tbsp pumpkin pie spice
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
10 tbsp (140 g) unsalted butter, softened
1 1/2 cups (300 g) granulated white sugar
2 eggs, at room temperature
1 tsp vanilla extract
1/2 cup (120 ml) buttermilk, at room temperature
1 cup (244 g) canned pumpkin puree, at room temperature

For the Latte Soak

1/4 cup (60 ml) espresso or strong coffee
1/3 cup (80 ml) whole milk
1/2 cup (150 g) sweetened condensed milk
1/4 tsp pumpkin pie spice
1 tsp vanilla extract

For the Espresso Cream Cheese Frosting

1 cup (224 g) unsalted butter, softened
8 oz (226 g) cream cheese, cold
2 cups (260 g) powdered sugar
1 1/2 tsp vanilla extract
2 tsp instant espresso powder
1 1/2 tsp pumpkin pie spice

Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper for easy cake removal.
Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, use an electric mixer on high speed to cream together the softened butter and granulated sugar for 2 minutes until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time and then add vanilla extract. Mix on medium speed until pale and smooth, about 1 minute.
Incorporate Wet Ingredients: Add buttermilk and canned pumpkin puree to the wet mixture. Mix on medium-low speed until combined. The batter may look curdled here, but it will come together with dry ingredients.
Combine Wet and Dry: Add the dry ingredients to the wet ingredients and mix on low speed just until combined. Scrape down the sides of the bowl as needed.
Bake the Cake: Pour batter into the prepared pan. Bake for 35-38 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cake: Let the cake cool in the pan on a wire rack for 30 minutes. Then lift the cake out using the parchment paper and let it cool completely on the rack.
Make Latte Soak: While the cake cools, combine espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a liquid measuring cup or bowl for easy pouring. Stir well.
Prepare Frosting: In a large bowl, whip butter on high speed until pale and fluffy, 5-10 minutes. Add cold cream cheese and mix on medium speed until combined.
Add Sugar and Flavor: Gradually sift in powdered sugar while mixing on low. Then increase speed to high and whip until fluffy. Dissolve instant espresso powder in vanilla extract, add to frosting along with pumpkin pie spice. Mix on medium-low, then whip again on high until light and fluffy.
Assemble Cake: Once cooled, trim a thin layer off the top for better absorption. Poke holes across the cake surface with a wooden stick or spoon handle.
Soak Cake: Slowly pour the latte soak over the cake, allowing it to absorb through the holes and surface.
Frost Cake: Spread a thick layer of espresso cream cheese frosting evenly over the soaked cake using an offset spatula.
Serve: Sprinkle additional pumpkin pie spice on top of the frosting. Cut into 16 slices and enjoy!

Notes

The cake can be made a day ahead and stored covered in the fridge; just bring to room temperature before serving.
If using a dark or nonstick pan, reduce oven temperature to 325°F and bake a bit longer to prevent over-browning.
Adjust sugar amounts if preferred less sweet; powdered sugar frosting is best with some sweetness to balance flavors.
For smaller holes in cake soak step, tools like a honey dipper handle work well.
To make pumpkin pie spice, blend cinnamon, nutmeg, ginger, cloves, and allspice.
This recipe also works well baked as cupcakes with reduced bake time (about 20-22 minutes).