Name: Pumpkin Spice Latte Cake Recipe
Prep time: 25 min
Cook time: 38 min
Total time: 2 h 8 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

Jump to Recipe· 4.4 from 14 reviews

I couldn’t wait to share this Pumpkin Spice Latte Cake Recipe with you because it perfectly captures everything I love about fall flavors in one delicious, moist cake. It’s like enjoying your favorite pumpkin spice latte as a cozy, comforting dessert that’s bursting with spice, sweetness, and just the right espresso kick. Every bite feels like a warm hug, and the cream cheese frosting with hints of coffee and pumpkin pie spice is honestly irresistible. Trust me, this cake quickly became one of my seasonal favorites that I keep coming back to again and again.

Why You’ll Love This Pumpkin Spice Latte Cake Recipe

I truly think this recipe stands out because of its perfect balance of spices and the subtle espresso flavor that enhances the classic pumpkin cake without overpowering it. The pumpkin pie spice blends seamlessly with the sweet pumpkin puree and adds that cozy warmth you crave when the air turns crisp. Plus, the latte soak is a genius touch that brings a luscious, moist texture and espresso goodness to every forkful. I love how it never feels too heavy or overly sweet, making it the perfect dessert to serve year-round.

Another thing I really appreciate is how approachable this Pumpkin Spice Latte Cake Recipe is. Even if you’re not a seasoned baker, the step-by-step directions make it straightforward, and I recommend using simple, familiar ingredients that you probably already have in your pantry. This cake is fantastic for so many occasions—from a casual weekend treat, to holiday parties, to sharing with friends over coffee. When I serve it, it always sparks conversations and compliments, which is why it’s become a go-to whenever I want to impress without the fuss.

Ingredients You’ll Need

A clear glass bowl filled with one thick layer of smooth, light orange pumpkin-flavored batter, swirled gently on the surface. Around the bowl are small orange pumpkins placed on a white marbled textured surface, alongside a small wooden bowl holding dark brown star anise and cinnamon sticks. The background and setting suggest a cozy autumn or fall theme. Photo taken with an iphone --ar 4:5 --v 7

This recipe uses a beautifully simple yet essential mix of ingredients that create a moist, flavorful cake with a luscious frosting. Each element adds its own magic, whether enhancing texture, flavor, or color, making this cake truly special.

All purpose flour: Provides the perfect structure and light crumb for the cake.
Pumpkin pie spice: Blends warm spices that define the cozy fall aroma and taste.
Baking powder and baking soda: Both help the cake rise beautifully for a tender bite.
Salt: Balances sweetness and enhances all the flavors.
Unsalted butter: Adds richness and moistness, softened for easy creaming.
Granulated white sugar: Sweetens the cake and contributes to a tender texture.
Eggs: Bind everything together and add moisture and lightness.
Vanilla extract: Provides a sweet, fragrant background note.
Buttermilk: Adds tang and helps keep the cake tender and moist.
Canned pumpkin puree: The star ingredient delivering rich pumpkin flavor and beautiful color.
Espresso or strong coffee: Gives the latte soak its authentic coffee flavor and enhances chocolate and spice notes.
Whole milk: Combines with the espresso for the latte soak’s creamy texture.
Sweetened condensed milk: Adds sweetness and a velvety smoothness to the soak.
Cream cheese: Cold and blended into the frosting for tangy richness.
Powdered sugar: Sweetens and thickens the frosting perfectly.
Instant espresso powder: Intensifies the coffee flavor in the frosting.

Directions

Step 1: Preheat your oven to 350°F. Grease a 9×9 inch light metal baking pan thoroughly, then line it with parchment paper for easy removal after baking.

Step 2: In a medium bowl, whisk together the all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set this dry mixture aside for now.

Step 3: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together on high speed for about 2 minutes until light and fluffy.

Step 4: Add the eggs one at a time, mixing on medium speed until pale and smooth, then stir in the vanilla extract.

Step 5: Mix in the buttermilk and pumpkin puree on medium-low speed. The batter may look a little curdled here – don’t worry, that’s normal!

Step 6: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Scrape the bowl sides with a spatula to ensure everything is fully incorporated.

Step 7: Pour the batter into your prepared pan and smooth the top evenly. Bake in the preheated oven for 35-38 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Once baked, let the cake cool in the pan on a wire rack for 30 minutes. Lift the cake out using the parchment paper and let it cool completely on the rack.

Step 9: While the cake cools, prepare the latte soak by whisking together the espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a container that’s easy to pour.

Step 10: For the frosting, beat the softened butter on high speed for 5-10 minutes until pale and fluffy. Then add the cold cream cheese and continue mixing at medium speed until smooth and creamy.

Step 11: Gradually sift in the powdered sugar while mixing on low speed, then increase to high speed for about a minute to make the frosting light and fluffy.

Step 12: Dissolve the instant espresso powder in vanilla extract, then blend this into the frosting along with pumpkin pie spice. Beat again on high speed until everything is fully incorporated and fluffy.

Step 13: To assemble, slice off a thin layer from the top of the cooled cake to help the latte soak absorb. Place the cake on a serving plate and poke holes all over the surface with a wooden stick or spoon handle.

Step 14: Slowly pour the latte soak evenly over the cake, allowing it to sink in through the holes for maximum flavor and moisture.

Step 15: Use an offset spatula to generously frost the cake with the espresso cream cheese frosting. Finish by sprinkling a little pumpkin pie spice on top for a pretty, fragrant touch.

Step 16: Cut into 16 slices and serve your decadent, cozy Pumpkin Spice Latte Cake!

Servings and Timing

This recipe makes 16 delicious servings, perfect for sharing with family, friends, or colleagues. The prep time takes around 20 minutes if you’re organized. Baking requires approximately 35-38 minutes, followed by about 30 minutes of cooling time before adding the soak and frosting. All told, the entire process takes just a bit over 2 hours, but it’s worth every minute for the incredible flavors that result from this Pumpkin Spice Latte Cake Recipe.

How to Serve This Pumpkin Spice Latte Cake Recipe

The image shows a square batch of pumpkin cake cut into 12 pieces, each topped with a thick, creamy layer of light beige frosting sprinkled with fine brown cinnamon powder. The cake has a soft, crumbly texture and a warm orange color inside. The cake squares are placed on brown parchment paper over a white marbled surface. Around the cake, there are small orange pumpkins with a smooth, shiny texture, a wooden bowl filled with cinnamon sticks and star anise, and a cup of beige-colored beverage. A silver cake server rests nearby. The overall look is warm and cozy, with autumn colors. photo taken with an iphone --ar 4:5 --v 7

When I serve this cake, I love to keep things simple so the beautiful flavors really shine. A dollop of lightly whipped cream or a scoop of vanilla ice cream alongside a warm slice adds just the right creamy contrast. For an extra touch, a sprinkle of cinnamon or a drizzle of caramel sauce over the top always impresses guests! I like to slice it into 16 manageable pieces—perfect for dessert plates or sharing at parties without feeling too indulgent.

This cake shines with hot beverages—try pairing it with a freshly brewed coffee, chai latte, or even a spiced apple cider to complement the pumpkin and espresso notes. If you prefer something cold, a creamy iced latte or cold brew really balances out the sweetness beautifully. For a festive gathering, I’ve even served it with a smooth, lightly spiced pumpkin ale or a rich, mellow dessert wine.

I usually serve the cake at room temperature, as it allows the espresso flavors and spices to be at their fullest while the frosting stays smooth and creamy. However, it’s also incredible slightly chilled, especially during warmer months, making it a versatile treat any time of year. For large get-togethers, I find setting up a beautiful dessert table with this cake as the centerpiece always gets everyone excited and brings that warm, welcoming vibe.

Variations

One of the things I love most about this Pumpkin Spice Latte Cake Recipe is how adaptable it is. If you want to make it gluten-free, I recommend swapping the all purpose flour for a high-quality gluten-free blend that includes xanthan gum for structure. For a dairy-free or vegan version, you can use coconut oil instead of butter, a dairy-free cream cheese alternative, and substitute the eggs with flax eggs; just keep in mind the texture might be a little different but still delicious.

If you enjoy experimenting with flavors, try adding a handful of chopped toasted pecans or walnuts into the batter for a lovely crunch that pairs so well with pumpkin. You can also swap the espresso for a chai concentrate in the soak and frosting to switch up the spice profile entirely. For a slightly different cooking method, this batter works nicely in a bundt pan as well—just extend the baking time and keep a close eye with a toothpick check to avoid overbaking.

For frosting, if cream cheese isn’t your favorite, I’ve made a whipped mascarpone topping with espresso and pumpkin spices that’s equally luscious. Or try a simpler dusting of powdered sugar and cinnamon for a lighter finish when you want the cake itself to be the star. These little tweaks keep this recipe feeling fresh whenever I make it.

Storage and Reheating

Storing Leftovers

I always store this cake in an airtight container in the refrigerator to keep the frosting fresh and the cake moist. Wrapped well, it stays delicious for up to 4 days. You can also cover it tightly with plastic wrap if you’re keeping it on a plate, but a sealed container really locks in freshness and prevents the cake from absorbing any fridge odors.

Freezing

This cake freezes very well, especially if you want to prep ahead. For best results, I remove the frosting and freeze the cake layer separately, wrapped tightly in plastic wrap and then foil. It keeps in the freezer for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge, then frost fresh before serving to maintain that wonderful creamy texture.

Reheating

Because the soak and frosting contain dairy, I don’t recommend microwaving the whole cake. Instead, you can bring slices to room temperature or warm them gently in a low oven (around 275°F) wrapped loosely in foil for about 10-15 minutes. This restores some warmth without melting the frosting too much. If you want a warm treat, a quick zap of 10-15 seconds in the microwave on a plate works fine for single slices, just watch closely to avoid drying out the cake.

FAQs

Can I make this cake without espresso or coffee?

Absolutely! If you’re not a coffee fan, you can substitute the espresso or strong coffee in both the soak and frosting with brewed black tea or even strong chai tea for a different but equally tasty flavor twist. The soak might lose a bit of the classic latte punch but will remain moist and flavorful.

What type of pumpkin puree should I use?

I recommend using plain canned pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. The pure pumpkin puree gives you full control over the sweetness and spice levels in this cake, ensuring the best balance of flavors.

Can I use this recipe to make cupcakes?

Yes! The batter works beautifully in cupcake tins. Fill each lined cupcake cup about two-thirds full and bake at 350°F for 18-22 minutes or until a toothpick comes out clean. Keep an eye on them as baking times may vary slightly. You can drizzle the latte soak over the cupcakes once cooled and frost with the espresso cream cheese frosting for an adorable, portable treat.

Is it okay to make the frosting ahead of time?

You can prepare the espresso cream cheese frosting a day in advance and store it tightly covered in the fridge. Before frosting your cake, bring it to room temperature and beat it lightly to restore its fluffy texture. Avoid leaving it out too long to prevent spoilage.

How do I prevent the cake from drying out?

The key is the latte soak, which keeps the cake incredibly moist and tender. Be sure not to skip poking holes and slowly pouring the soak over the cake, allowing it time to absorb fully. Also, storing the cake properly covered after frosting helps maintain moisture for days.

Conclusion

I hope you’re as excited as I am to try this Pumpkin Spice Latte Cake Recipe because it truly brings that cozy, flavorful essence of autumn into your kitchen and onto your plate. Whether you’re baking for yourself, family, or friends, this cake promises to deliver mouthwatering flavor, beautiful texture, and warm smiles all around. Happy baking and enjoy every delicious bite!