Hey y'all! If you love the cozy flavors of your favorite fall coffee shop treat, this Pumpkin Spice Latte Cake is about to become your new obsession. It's moist, warmly spiced, and kissed with espresso for that unmistakable latte vibe—perfect for fall gatherings, birthdays, holidays, or just because. Whether you're a pumpkin fanatic or looking to impress guests, this cake has your name all over it. Let's get cooking!
Why You'll Love This Pumpkin Spice Latte Cake
- Ultimate fall flavor—warm pumpkin, bold espresso, and comforting spices in every bite.
- Incredibly moist crumb that stays fresh for days.
- Simple, no-fuss ingredients you probably have on hand.
- Doubles as a show-stopping dessert or a decadent brunch treat.
- Customizable with easy variations and dietary swaps!
Ingredients for Pumpkin Spice Latte Cake
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup unsalted butter, melted and cooled
- ½ cup vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¼ cup strong brewed espresso or coffee, cooled
- ½ cup whole milk, at room temperature
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 teaspoons instant espresso powder dissolved in 1 tablespoon milk
- ½ teaspoon vanilla extract
Espresso Cream Cheese Frosting:
How to Make Pumpkin Spice Latte Cake
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until well combined.
Step 3: Combine Wet Ingredients
In a large mixing bowl, whisk together pumpkin puree, granulated sugar, brown sugar, melted butter, oil, eggs, and vanilla until smooth. Stir in the cooled espresso or coffee.
Step 4: Bring It Together
Add half the flour mixture to the wet ingredients and stir gently. Pour in the milk and mix, then add the remaining flour mixture. Stir until just combined—don't overmix!
Step 5: Bake the Pumpkin Spice Latte Cake
Pour the batter into your prepared pan and smooth the top. Bake for 32-36 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
Step 6: Make Espresso Cream Cheese Frosting
Using a hand or stand mixer, beat cream cheese and butter together until fluffy. Gradually add powdered sugar, then the dissolved espresso and vanilla. Beat until smooth and spreadable.
Step 7: Frost and Decorate
Spread the frosting evenly over the cooled cake. Sprinkle with a pinch of cinnamon or extra pumpkin spice for a pretty finish.
Pumpkin Spice Latte Cake Notes
- Be sure your espresso or coffee is fully cooled before adding to the batter to prevent curdling.
- Don't overmix the batter for a tender crumb—mix just until the flour disappears.
- Learn more about baking with pumpkin for perfect results every time!
Pumpkin Spice Latte Cake Variations
- Gluten-Free: Substitute with a 1:1 baking gluten-free flour blend.
- Vegan: Use plant-based butter, non-dairy milk, and flax eggs; try vegan cream cheese for frosting.
- Bundt Version: Pour the batter into a greased 10-cup bundt pan and bake 45–50 minutes.
Required Equipment for Pumpkin Spice Latte Cake
- 9x13-inch baking pan
- Mixing bowls
- Whisk and spatula
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Parchment paper
Pumpkin Spice Latte Cake Storage Instructions
Store leftover cake covered in the refrigerator for up to 5 days. For best texture, let slices sit at room temperature for 15–20 minutes before serving. You can also freeze unfrosted cake layers up to 2 months—wrap tightly and thaw overnight in the fridge.
Serving Suggestions for Pumpkin Spice Latte Cake
- Pair with a hot cup of coffee or chai tea for a cozy treat.
- Top with toasted pecans, candied ginger, or a dusting of cocoa powder.
- Serve with a scoop of vanilla bean ice cream for dessert heaven.
Pumpkin Spice Latte Cake Pro Tips
- Use freshly brewed espresso for the most robust coffee flavor.
- Bring all dairy and eggs to room temperature for a smoother batter and even baking.
- For sharp, bakery-style frosting swirls, chill the frosted cake for 30 minutes before slicing.
Pumpkin Spice Latte Cake FAQ
- Can I make Pumpkin Spice Latte Cake ahead of time?
- Absolutely! Bake the cake a day before and frost it fresh before serving for best flavor.
- Can I use homemade pumpkin puree?
- Yes, homemade puree works great—just ensure it's not too watery. Learn how to make pumpkin puree here.
- Is it possible to double the recipe?
- Yes, double all ingredients and bake in two pans, or use a half-sheet pan; adjust baking time as needed.
Craving more pumpkin treats? Check out our other fall-inspired recipes for even more cozy baking adventures!
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil
- ½ cup brewed espresso or strong coffee, cooled
- 1 teaspoon vanilla extract
- ½ cup whole milk
- For the frosting: 8 oz cream cheese, ¼ cup unsalted butter, 2 cups powdered sugar, 2 tablespoons brewed espresso
Instructions
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1Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
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2In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
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3In a large bowl, beat together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, espresso, vanilla extract, and milk until smooth.
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4Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared cake pan and smooth the top.
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5Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
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6For the frosting, beat together the cream cheese and butter until creamy. Add powdered sugar and espresso, and beat until smooth. Spread the frosting over the cooled cake before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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