Pumpkin Spice Latte Cake Recipe

If you’re a fan of cozy fall flavors and that irresistible pumpkin spice latte aroma, then this Pumpkin Spice Latte Cake Recipe is about to become your new obsession. I absolutely love how this turns out—it’s like your favorite coffeehouse drink transformed into a tender, spiced cake layered with a luscious espresso-flavored frosting. Whether you’re craving a festive dessert for a chilly afternoon or want to impress guests around the holidays, this cake really hits the spot.

When I first tried this recipe, I was amazed at how the pumpkin puree keeps the cake moist, while the espresso powder in the frosting adds just the right jolt of coffee flavor without overpowering the delicate spices. You’ll find that it’s not only perfect for fall but also a delightful treat any time you want a little pick-me-up with your dessert. Plus, it’s straightforward enough to whip up on a weekday evening!

this …

Ingredients You’ll Need

The ingredients in this Pumpkin Spice Latte Cake Recipe combine pantry staples with seasonal touches that work beautifully together. When shopping, aim for pure pumpkin puree—not pumpkin pie filling—to get that true pumpkin flavor without extra sweetness or spices already mixed in.

• All purpose flour: The base for our tender crumb; I like to spoon and level for accuracy.
• Baking powder and baking soda: These leavening agents help your cake rise just right.
• Salt: Balances the sweetness and enhances all those warm flavors.
• Pumpkin pie spice and ground cinnamon: The heart of the pumpkin spice flavor; fresh cinnamon really makes a difference.
• Pumpkin puree: Provides moisture and classic pumpkin taste—be sure it’s the plain puree.
• Light brown sugar and granulated sugar: Brown sugar adds a subtle caramel richness to the cake.
• Sour cream or plain yogurt: Adds tenderness and slight tang; avoid nonfat versions for best texture.
• Vegetable oil: Keeps the cake moist without interfering with flavor.
• Eggs: Help bind it all together for that perfect crumb.
• Vanilla extract: Enhances and rounds out all the flavors beautifully.
• Unsalted butter (for frosting): Softened to room temperature for a creamy finish.
• Powdered sugar: To sweeten and thicken the frosting to perfection.
• Milk: Adds just enough moisture for a smooth frosting consistency.
• Espresso powder: The secret weapon for that coffee kick; adjust according to your taste.

Variations

I love to play around with this Pumpkin Spice Latte Cake Recipe depending on the season or who I’m baking for. Don’t be afraid to tweak the espresso level or spice blend to suit your preference—you can totally make this your signature cake!

• Extra Spiced Up: Once, I added a pinch of nutmeg and cloves to the spice mix—my family said it took the flavor to a whole new level.
• Dairy-Free Version: Swap the sour cream for coconut yogurt and use a non-dairy milk for the frosting to keep it creamy and vegan-friendly.
• Less Coffee Flavor: If you’re not into strong espresso, start with half a teaspoon in the frosting and taste as you go.
• Layer Cake: Double the recipe and bake in two pans for a layered cake with frosting in between—perfect for celebrations.

How to Make Pumpkin Spice Latte Cake Recipe

Step 1: Mix Your Dry Ingredients

Start by whisking together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon in a bowl. I find this step so satisfying because it evenly distributes those warm spices, so every bite has that perfect pumpkin spice hit. Set this aside while you prep the wet ingredients.

Step 2: Combine the Wet Ingredients

In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, sour cream, vegetable oil, eggs, and vanilla extract until smooth. I like to use a balloon whisk here to break up the eggs and get a silky mixture that promises a tender cake. No lumps here!

Step 3: Bring It All Together

Gently fold in the dry ingredients to the wet mixture until just combined. This is key—overmixing can make your cake tough, so I usually stir a few times with a spatula and then stop. Once the batter is smooth with no big streaks of flour, it’s ready to bake.

Step 4: Bake the Cake

Pour the batter into a greased 9×9-inch baking pan and gently tap the pan on the countertop to release any air bubbles (trust me, this little trick helps get an even bake). Bake in a preheated 350°F oven for 22-26 minutes until a toothpick inserted in the center comes out clean. Let it cool completely on a wire rack before frosting.

Step 5: Whip Up the Espresso Frosting

Using a hand or stand mixer, beat softened unsalted butter until creamy. Gradually add powdered sugar, followed by milk, espresso powder, and vanilla extract. Beat on high for about a minute to get a fluffy, spreadable frosting. If it feels too thick, add a splash more milk; if too thin, a little more powdered sugar will do the trick.

Step 6: Frost and Enjoy

Spread the espresso frosting evenly over the cooled cake with a spatula or butter knife. You can get creative here—some rustic swirls look gorgeous and inviting. Once frosted, slice it up, serve, and enjoy the cozy pumpkin spice latte magic in every bite!

How to Serve Pumpkin Spice Latte Cake Recipe

Garnishes

I usually keep it simple by dusting a little cinnamon or pumpkin pie spice over the frosting—just a light sprinkle adds a pretty, inviting touch. Sometimes, I top it with a few chopped toasted pecans or even a tiny drizzle of caramel sauce for an extra-special finish.

Side Dishes

This cake pairs wonderfully with a steaming cup of your favorite coffee, chai tea, or even a cold glass of milk to balance the spices. I like serving it alongside fresh fruit or a dollop of whipped cream for a cozy afternoon treat.

Creative Ways to Present

For holiday get-togethers, I’ve layered the cake with frosting and then dusted the top with crushed ginger snaps for a festive crunch. Another time, I cut it into mini squares, skewered each with a cinnamon stick, and set them out as a fun coffee break bite at a brunch party. These little touches really wow the crowd!

Make Ahead and Storage

Storing Leftovers

I’ve found it’s best to store this cake covered at cool room temperature if you plan to eat it within 2 days. After that, I pop it in the fridge to keep it fresh up to 4 days. Just make sure it’s tightly wrapped or in an airtight container to keep it from drying out.

Freezing

If you want to save some for later, wrap individual slices in plastic wrap and place them in a freezer-safe bag. I’ve had great luck freezing this cake for up to 2 months. When you’re ready, thaw overnight in the fridge for best texture and flavor.

Reheating

To enjoy leftovers warm, I recommend microwaving a slice for about 15-20 seconds. This melts the frosting slightly and brings out all those inviting pumpkin spice latte flavors. Just be careful not to overheat, or the frosting might get too soft.

FAQs

Final Thoughts

This Pumpkin Spice Latte Cake Recipe holds such a warm spot in my kitchen routine—it’s like wrapping up in a cozy blanket on a crisp fall day, but in cake form. I hope you try it soon and discover how easily it can become your favorite comfort dessert or midmorning treat. Honestly, it’s one of those recipes I love sharing because it brings a little delightful magic to everyday moments. Happy baking—and don’t forget to savor every bite!

Print