Name: Pumpkin Spice Latte Cake Recipe
Prep time: 25 min
Cook time: 38 min
Total time: 1 h 15 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 are a fan of cozy flavors and want to celebrate fall in the most delicious way, then the Pumpkin Spice Latte Cake is exactly what you need. This cake perfectly captures the essence of a pumpkin spice latte in every moist bite, blending warm spices, rich espresso, and creamy frosting into one unforgettable dessert. It’s the ultimate treat for those crisp autumn afternoons or when you simply want to bring a little seasonal magic into your home. Trust me, once you try this Pumpkin Spice Latte Cake, it will become your new favorite go-to for entertaining or just indulging yourself.

Pumpkin Spice Latte Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for the Pumpkin Spice Latte Cake is straightforward but essential to achieving that perfect balance of flavor and texture. Each item plays an important role, from the tender cake crumb to the luscious espresso cream cheese frosting, making every step worth it.

All purpose flour: The base of the cake, providing structure and a tender crumb when measured properly.
Pumpkin pie spice: This classic spice blend brings that signature warm and cozy flavor to the cake.
Baking powder and baking soda: Helping the cake rise beautifully with a light, airy texture.
Salt: Balances the sweetness and enhances the depth of flavors.
Unsalted butter: Adds richness and moisture, key to that melt-in-your-mouth feeling.
Granulated white sugar: Sweetens the cake perfectly without overwhelming the spices.
Eggs: Bind everything together and add to the cake’s fluffy texture.
Vanilla extract: Provides a lovely aromatic undertone that complements pumpkin and coffee flavors.
Buttermilk: Tart and tenderizing, it keeps the cake moist and soft.
Canned pumpkin puree: The heart of pumpkin flavor, bringing moistness and natural sweetness.
Espresso or strong coffee: Infuses the cake with a bold latte note that pairs beautifully with pumpkin spices.
Whole milk and sweetened condensed milk: These add creaminess and help create the signature latte soak for extra indulgence.
Cream cheese: The star ingredient of the frosting, adding tang and richness.
Powdered sugar: Sweetens the frosting smoothly without grittiness.
Instant espresso powder: Boosts the coffee flavor in the frosting for that perfect latte taste.

How to Make Pumpkin Spice Latte Cake

Step 1: Prepare Your Cake Batter

Start by preheating your oven to 350°F and greasing a 9×9 inch baking pan lined with parchment paper. Whisk together the dry ingredients—flour, pumpkin pie spice, baking powder, baking soda, and salt—to ensure even distribution of spices and leavening agents. Then cream the softened butter and granulated sugar until fluffy and pale, which will give your cake a wonderful lightness. Add eggs and vanilla extract, mixing until smooth and pale again, then alternate adding the buttermilk and pumpkin puree to keep the batter from curdling. Finally, fold in your dry ingredients gently for a tender crumb.

Step 2: Bake Your Cake

Pour the batter into your prepared pan and bake for 35 to 38 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. Let the cake cool partially in the pan before transferring it to a wire rack to cool completely. This cooling step is crucial before adding your soak and frosting, so be patient!

Step 3: Make the Latte Soak

While the cake bakes and cools, whisk together espresso, milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract. This soak is what truly elevates the Pumpkin Spice Latte Cake, adding moisture and that signature latte flavor that makes each bite feel like a coffeehouse treat at home.

Step 4: Prepare the Espresso Cream Cheese Frosting

Beat softened butter until pale and fluffy to build the perfect frosting base. Then mix in cold cream cheese for tangy smoothness. Gradually add powdered sugar and whip until fluffy. Dissolve instant espresso powder in vanilla extract before incorporating it into the frosting alongside pumpkin pie spice. Continue beating until the frosting is light, airy, and bursting with espresso spice goodness.

Step 5: Assemble Your Cake

Trim off a thin layer from the top of the cooled cake to help the latte soak absorb better. Poke holes across the surface using a wooden stick for even soaking. Pour your latte mixture slowly over the cake, allowing it to soak deeply into every nook and cranny. Finish by spreading a generous layer of espresso cream cheese frosting on top and sprinkle with a dusting of pumpkin pie spice for that final cozy touch. Cut into squares and get ready to enjoy!

How to Serve Pumpkin Spice Latte Cake

Garnishes

Adding garnishes can transform this cake from delicious to show-stopping. Consider a sprinkle of crushed gingersnaps for crunch or a light dusting of cocoa powder to complement the espresso flavor. Candied pecans or a drizzle of caramel sauce can add a textural contrast and bring a festive feel.

Side Dishes

This Pumpkin Spice Latte Cake shines on its own but pairs brilliantly with simple sides like whipped cream, a scoop of vanilla bean ice cream, or even a warm cup of coffee or chai tea to enhance the cozy spice notes. Fresh fruit like sliced pears or apple compote can also lend a refreshing balance to the richness.

Creative Ways to Present

For a special occasion, try serving individual slices with an espresso cream drizzle and a cinnamon stick garnish for sipping alongside. Or layer the cake pieces in clear glass jars with frosting and small dollops of pumpkin puree for a fun, portable dessert that looks as good as it tastes. Presentation brings that extra joy to every bite!

Make Ahead and Storage

Storing Leftovers

Store leftover Pumpkin Spice Latte Cake tightly covered in the refrigerator. The flavors actually deepen over a day or two, making the cake even more enjoyable the next day. Just be sure to keep it well wrapped to prevent it from drying out or absorbing other fridge odors.

Freezing

You can freeze this cake, either frosted or unfrosted. Wrap it tightly in plastic wrap and then foil to protect from freezer burn. Thaw it overnight in the refrigerator before serving. Freezing is an excellent way to preserve the cake if you want to make it ahead for upcoming gatherings or holidays.

Reheating

If you like your Pumpkin Spice Latte Cake slightly warm, reheat individual slices gently in the microwave for 10-15 seconds or until just warmed through. This brings back the luscious cream cheese frosting softness and intensifies the comforting flavors, perfect for those cool fall mornings.

FAQs

Can I use regular coffee instead of espresso for the soak and frosting?

Absolutely! Strong brewed coffee works well as a substitute, though espresso has a more concentrated flavor that gives the cake a deeper, richer coffee taste.

Is canned pumpkin puree the same as pumpkin pie filling?

No, canned pumpkin puree is simply cooked, mashed pumpkin without added spices or sugar, which allows you to control the cake’s flavor. Pumpkin pie filling contains spices and sweeteners that might alter the taste of your cake.

Can I make this cake gluten-free?

You can! Using a 1-to-1 gluten-free baking flour blend should work well, but be sure to check the blend includes xanthan gum or another stabilizer for the best texture.

How long will this cake keep in the fridge?

Properly stored, it will stay delicious for about 4 to 5 days. After that, the texture and flavor might begin to diminish, so it’s best enjoyed fresh or frozen for longer storage.

Can I double this recipe for a larger cake?

Definitely! Double all the ingredients and bake in a larger pan or split between two pans. Just monitor baking time as it may vary, and use a toothpick to check doneness.

Final Thoughts

The Pumpkin Spice Latte Cake is a heartfelt celebration of fall flavors wrapped up in the most delightful cake you’ll ever make at home. It’s everything you expect from your favorite seasonal drink, lovingly transformed into a dessert that’s equally comforting and exciting. I can’t wait for you to try this recipe, share it with those you love, and create your own cozy traditions centered around one irresistible slice after another.

Pumpkin Spice Latte Cake Recipe

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★★★★★

4.9 from 14 reviews

This Pumpkin Spice Latte Cake is a moist, flavorful treat that combines the warm spices of pumpkin pie with the rich, robust flavors of espresso and cream cheese frosting. Perfect for fall or any coffee lover’s dessert cravings, this cake features a tender pumpkin-infused base soaked with a latte milk mixture and topped with a light, fluffy espresso cream cheese frosting.

Author: Marco
Prep Time: 25 minutes
Cook Time: 38 minutes
Total Time: 1 hour 15 minutes
Yield: 16 slices 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper for easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set this mixture aside.
Cream Butter and Sugar: In a large bowl, add the softened butter and granulated sugar. Using an electric mixer on high speed, cream together for 2 minutes until light and fluffy.
Add Eggs and Vanilla: Mix in the eggs and vanilla extract on medium speed until the batter is pale and smooth, about 1 minute.
Add Wet Ingredients: Pour in the buttermilk and pumpkin puree, mixing on medium-low speed until just combined. The mixture may look curdled, but this is normal.
Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just incorporated. Scrape the bowl sides as needed.
Bake the Cake: Pour the batter into the prepared pan and bake for 35-38 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Allow the cake to 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.
Prepare the Latte Soak: In a measuring cup or pouring container, mix together espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract.
Make the Espresso Cream Cheese Frosting: Beat the softened butter on high speed until pale and fluffy, about 5-10 minutes. Add the cold cream cheese and mix on medium speed until smooth and blended.
Add Powdered Sugar: Sift in the powdered sugar gradually while mixing on low speed, then increase to high speed and whip until fluffy.
Incorporate Espresso and Spice: Dissolve instant espresso powder into the vanilla extract in a small dish and add to the frosting along with pumpkin pie spice. Beat on medium-low, then high speed until light and fluffy.
Prepare the Cake for Soaking: Once cooled, trim a thin layer off the top of the cake with a sharp knife. Transfer the cake to a serving plate and poke holes on the surface using a wooden stick or spoon handle for better absorption.
Soak the Cake: Slowly pour the latte soak over the cake, allowing it to absorb fully through the poked holes. Be patient so the soak penetrates well.
Frost the Cake: Apply a thick layer of the espresso cream cheese frosting evenly over the soaked cake using an offset spatula.
Finish and Serve: Lightly sprinkle pumpkin pie spice on top for garnish. Cut the cake into 16 slices and serve.

Notes

Ensure all wet ingredients are at room temperature for better mixing and texture.
Do not overmix the batter after adding dry ingredients to avoid a dense cake.
Cold cream cheese is easier to work with and helps achieve a smooth frosting.
The cake soaks better if the holes are evenly spaced and deep enough for the latte mixture to penetrate.
Store leftover cake covered in the refrigerator for up to 3 days.
Espresso powder can be substituted with very strong brewed coffee if instant powder is unavailable.