Pumpkin Spice Latte Cake Recipe tastes like your favorite cozy coffee shop drink in tender, fluffy cake form, with warm spices, real pumpkin, and a creamy espresso-kissed frosting. It suits fall birthdays, holiday gatherings, or any pumpkin spice latte fan who wants a showstopper dessert in about 2 hours total time, including cooling. I tested this on my own family of pumpkin skeptics, and they now request it more often than my chocolate cake.
Why Make This Pumpkin Spice Latte Cake Recipe at Home
You control the spice level, sweetness, and coffee strength, so the cake tastes exactly how you like your latte. You also skip the coffee shop prices and get a dessert that feeds a crowd instead of a single cup.
You also avoid weird ingredients and use real pumpkin puree, real espresso, and simple pantry staples. The whole house smells like a coffee shop and a bakery had a very delicious baby.
"This Pumpkin Spice Latte Cake Recipe tastes like a barista baked it in your kitchen, and everyone went back for seconds and thirds. ★★★★★"
Ingredients You Need
I write this as a two layer 8 inch round cake with espresso cream cheese frosting. You can bake it in a 9 by 13 pan if you prefer, and I will note that as we go.
Dry ingredients
- 2 cups all purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
Use a good quality pumpkin pie spice that smells strong and fresh. If it smells like dust, it will taste like dust, so grab a new jar.
Wet ingredients
- 1 cup canned pumpkin puree
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup neutral oil such as canola or vegetable
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder dissolved in 3 tablespoons hot water, cooled
Use 100 percent pumpkin puree, not pumpkin pie filling. I like Libby’s for consistent texture, but any thick, not watery brand works.
Instant espresso powder gives the best coffee flavor without extra liquid. If you only have instant coffee, use 2 tablespoons and dissolve it in the same amount of hot water, then taste and adjust.
Espresso cream cheese frosting
- 8 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 to 2 teaspoons instant espresso powder dissolved in 1 tablespoon hot water, cooled
- Pinch of fine sea salt
- 1 to 2 tablespoons heavy cream or milk, as needed for texture
Use full fat cream cheese in block form, not the tub, so the frosting holds its shape. I like to start with 1 teaspoon espresso in the frosting, taste, then add the second teaspoon if I want a stronger latte vibe.
Optional toppings
- Extra pumpkin pie spice or cinnamon for dusting
- Espresso beans for decoration
- Caramel sauce drizzle
- Whipped cream swirls on top for a true latte look
Equipment list
- Two 8 inch round cake pans or one 9 by 13 baking pan
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Wire cooling racks
- Offset spatula or butter knife for frosting
- Toothpicks for doneness checks
Tips & Mistakes
- Grease and line pans with parchment so the cake releases easily and stays intact.
- Use room temperature eggs and softened cream cheese so the batter and frosting mix smoothly without lumps.
- Whisk dry ingredients well so the baking powder and soda distribute evenly and the cake rises evenly.
- Do not overmix the batter after you add the flour or the cake can turn dense and tough.
- Use thick pumpkin puree and drain off any watery liquid from the can so the cake does not bake up gummy.
- Taste the espresso mixture before adding and adjust strength to match your coffee comfort level.
- Let the cakes cool completely before frosting or the frosting can melt and slide off.
- Chill the frosted cake at least 30 minutes before slicing for cleaner slices and neater layers.
- Cut the sugar in the frosting slightly if you prefer a less sweet, more coffee forward flavor.
- Store leftover cake covered so it does not dry out or absorb fridge odors.
How to Make Pumpkin Spice Latte Cake Recipe
Step 1: Prep the pans and oven
Preheat your oven to 350°F. Grease two 8 inch round cake pans, line the bottoms with parchment circles, then lightly flour the sides. If you use a 9 by 13 pan, grease and line the bottom with parchment as well.
Step 2: Mix the espresso
In a small bowl, dissolve 1 tablespoon instant espresso powder in 3 tablespoons hot water. Stir until it looks smooth and no granules remain. Set it aside to cool to room temperature so it does not scramble the eggs later.
Step 3: Combine dry ingredients
In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Break up any clumps with the whisk. Set the bowl aside.
Step 4: Mix wet ingredients
In a large bowl, add pumpkin puree, brown sugar, granulated sugar, and oil. Beat with a hand mixer or whisk until the mixture looks smooth and slightly lighter in color. Add eggs one at a time, mixing after each, then mix in vanilla and the cooled espresso mixture.
Step 5: Add dry ingredients to wet
Sprinkle the dry ingredients over the wet mixture in two additions. Gently fold with a spatula or mix on low speed just until the flour disappears. Scrape the sides and bottom of the bowl so no dry pockets hide.
Step 6: Bake the cake
Divide the batter evenly between the prepared pans and smooth the tops. Tap each pan lightly on the counter to pop large air bubbles. Bake 25 to 30 minutes for 8 inch rounds or 30 to 35 minutes for a 9 by 13 pan, until a toothpick in the center comes out with a few moist crumbs.
Step 7: Cool completely
Place the pans on wire racks and let the cakes cool in the pans for 10 to 15 minutes. Run a knife around the edges, then flip the cakes out onto the racks and peel off the parchment. Let them cool completely before you frost them.
Step 8: Make the espresso cream cheese frosting
In a large bowl, beat softened cream cheese and butter together until the mixture looks smooth and fluffy. Add powdered sugar 1 cup at a time, mixing on low so it does not puff everywhere, then increase speed until smooth. Mix in vanilla, salt, and 1 teaspoon espresso mixture, then taste and add more espresso if you want a stronger flavor, plus a splash of cream if you want a softer texture.
Step 9: Frost the cake
If the cake layers domed, level the tops with a serrated knife so they stack nicely. Place one layer on a serving plate, spread a generous layer of frosting on top, then set the second layer on it. Cover the top and sides with the remaining frosting, then chill the cake 30 minutes to set.
Step 10: Decorate
Dust the top lightly with pumpkin pie spice or cinnamon. Add espresso beans around the edge or in a small cluster in the center. Drizzle caramel sauce over the top or add whipped cream swirls if you want a full coffee shop look.
Variations I've Tried
Bake the batter as cupcakes and fill the liners about two thirds full, then bake 18 to 20 minutes and top with a swirl of espresso frosting. Swap the espresso in the cake for strong brewed coffee if that is what you have, just reduce any other liquid slightly so the batter stays thick.
Use brown butter in the frosting instead of regular butter for a nutty, toasty twist that pairs beautifully with pumpkin spice. Add mini chocolate chips to the batter for a mocha pumpkin vibe, or sprinkle them on top of the frosting for a little crunch.
How to Serve Pumpkin Spice Latte Cake Recipe
Serve slices slightly chilled or at cool room temperature so the frosting feels creamy and the spices shine. I like to pair it with hot coffee, chai, or a simple glass of cold milk for kids. Add a dollop of whipped cream on each slice and a tiny sprinkle of cinnamon for that coffee shop latte feel. This cake works well for brunch, dessert after a cozy dinner, or as the star of a fall potluck table.
How to store
- Store the frosted cake covered in the fridge for up to 4 days, and let slices sit at room temperature 15 to 20 minutes before serving.
- Wrap individual slices tightly and freeze them for up to 2 months, then thaw in the fridge overnight.
- For best texture, reheat a chilled slice in the microwave for 10 to 15 seconds, just until the cake softens but the frosting does not melt.
- If you freeze the unfrosted cake layers, wrap them in plastic and foil, freeze up to 2 months, then thaw in the fridge and frost while still slightly chilled.
Pumpkin Spice Latte Cake Recipe
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment circles, then lightly flour the sides. For a 9x13-inch pan, grease and line the bottom with parchment.
- In a small bowl, dissolve the instant espresso powder in the hot water and stir until smooth. Set aside to cool to room temperature.
- In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt until well combined. Set aside.
- In a large bowl, add the pumpkin puree, brown sugar, granulated sugar, and oil. Beat until smooth and slightly lighter in color. Add the eggs one at a time, mixing after each, then mix in the vanilla and cooled espresso mixture.
- Sprinkle the dry ingredients over the wet mixture in two additions. Gently fold or mix on low speed just until the flour disappears, scraping the sides and bottom of the bowl.
- Divide the batter evenly between the prepared pans and smooth the tops. Tap each pan lightly on the counter to release large air bubbles. Bake 25–30 minutes for 8-inch rounds or 30–35 minutes for a 9x13-inch pan, until a toothpick inserted in the center comes out with a few moist crumbs.
- Place the pans on wire racks and cool for 10–15 minutes. Run a knife around the edges, then turn the cakes out onto the racks, peel off the parchment, and let cool completely.
- For the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and fluffy. Add the powdered sugar 1 cup at a time, mixing on low then increasing speed until smooth. Mix in the vanilla, salt, and 1 teaspoon of the espresso mixture, taste, then add more espresso if desired plus a splash of cream or milk for a softer texture.
- If needed, level the cooled cake layers with a serrated knife. Place one layer on a serving plate, spread a generous layer of frosting on top, then place the second layer over it. Frost the top and sides with the remaining frosting, then chill the cake for about 30 minutes to set.
- Decorate with a light dusting of pumpkin pie spice or cinnamon, espresso beans, caramel drizzle, or whipped cream swirls if desired. Slice and serve slightly chilled or at cool room temperature.
Notes
Approximate per serving (12 servings): 560 calories; fat 30 g; saturated fat 11 g; carbohydrates 69 g; fiber 1 g; sugars 51 g; protein 6 g; sodium 420 mg. Values will vary based on specific ingredients, brands, and portion sizes.
Leave a Reply