If you adore the cozy flavors of autumn and the rich warmth of a latte, you are going to fall head over heels for this Pumpkin Spice Latte Cake Recipe. It perfectly blends the comforting spices of pumpkin pie with a coffee-infused sweetness, wrapped in a moist, tender cake and topped with luscious cream cheese frosting that whispers hints of espresso and pumpkin spice. Every bite feels like a warm hug on a crisp fall day, making it an absolute must-try whether you’re entertaining friends, celebrating a special occasion, or simply craving a slice of seasonal bliss.
Ingredients You’ll Need
Putting together this Pumpkin Spice Latte Cake Recipe is a joy because it relies on simple yet essential ingredients that each add their own special magic. From the fragrant pumpkin pie spice to the smooth cream cheese frosting, every component works in perfect harmony to create layers of flavor and texture.
- All-purpose flour (2 1/4 cups / 281 g): Provides the sturdy base and perfect crumb structure for the cake.
- Pumpkin pie spice (1 tbsp + 1/4 tsp + 1 1/2 tsp): The star spice blend that brings cozy warmth and unmistakable autumn vibes.
- Baking powder (1 1/2 tsp): Helps the cake rise beautifully without any heaviness.
- Baking soda (1/4 tsp): Works with the buttermilk to keep the crumb tender and light.
- Salt (1/2 tsp): Balances the sweetness and enhances all the flavors.
- Unsalted butter (10 tbsp + 1 cup, softened): Adds richness and moisture, with the right creaminess for both cake and frosting.
- Granulated sugar (1 1/2 cups): Sweetens the cake and helps create a tender texture when creamed with butter.
- Eggs (2, room temperature): Bind the ingredients together and add structure and moisture.
- Vanilla extract (3 1/2 tsp total): Lends sweet, aromatic depth to both the cake and frosting.
- Buttermilk (1/2 cup, room temperature): Introduces tanginess and reacts with baking soda for a light, moist crumb.
- Pumpkin puree (1 cup, room temperature): Pure autumn joy that keeps the cake tender and gives that distinct pumpkin flavor.
- Espresso or strong coffee (1/4 cup): Intensifies the latte flavor and complements the pumpkin spices.
- Whole milk (1/3 cup): Makes the soak silky and smooth to deeply flavor the cake.
- Sweetened condensed milk (1/2 cup): Adds luscious sweetness and richness to the soak.
- Cream cheese (8 oz, cold): Creates the signature tangy, creamy frosting that pairs perfectly with the spiced cake.
- Powdered sugar (2 cups): Sweetens the frosting while keeping it light and fluffy.
- Instant espresso powder (2 tsp): Gives the frosting that espresso kick without adding any liquid, keeping it thick and spreadable.
How to Make Pumpkin Spice Latte Cake Recipe
Step 1: Prepare and Preheat
Start off by preheating your oven to 350°F (175°C) and greasing a 9×9 inch light metal baking pan. Lining the pan with parchment paper ensures the cake comes out perfectly, without sticking or breaking apart.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Combining these first means the leavening agents and spices are evenly distributed, which is essential for an even rise and consistent flavor.
Step 3: Cream Butter and Sugar
Using an electric mixer, cream your softened butter and granulated sugar for about 2 minutes. This step is crucial because it aerates the mixture, resulting in a tender, light cake crumb that melts in your mouth.
Step 4: Blend in Eggs and Vanilla
Next, beat in the eggs one at a time along with the vanilla extract. Mixing on medium speed until the batter is smooth and pale ensures the eggs are fully incorporated, adding moisture and structure while maintaining a silky texture.
Step 5: Add Wet Ingredients
With the mixer on medium-low, mix in the buttermilk and pumpkin puree until just combined. The batter may appear slightly curdled at this point, but don’t worry—that’s perfectly normal and won’t affect your final cake.
Step 6: Combine Dry and Wet
Gradually add your dry flour mixture to the wet ingredients, mixing on low speed until everything is just blended together. This careful combining helps you avoid over-mixing, which can make the cake dense.
Step 7: Bake the Cake
Pour the batter into your prepared pan, spreading it evenly. Bake for 35 to 38 minutes until a toothpick inserted in the center comes out clean. This baking time gives the cake a moist center with a golden, fragrant crust.
Step 8: Cool the Cake
Let the cake cool in the pan for about 30 minutes so it firms up a bit. Then, transfer it to a wire rack to cool completely. This allows the cake to set properly and ensures the latte soak soaks in without making the cake soggy.
Step 9: Make the Latte Soak
Whisk together the espresso, whole milk, sweetened condensed milk, a touch of pumpkin pie spice, and vanilla extract in a liquid measuring cup. This luscious soak is what makes this Pumpkin Spice Latte Cake Recipe truly special—infusing the cake with rich, coffee-flavored moisture.
Step 10: Prepare the Frosting Base
Whip the softened butter on high speed for 5 to 10 minutes until it’s pale and fluffy. This fluffy base is essential for the light texture of the cream cheese frosting that will top your cake.
Step 11: Add Cream Cheese
Next, mix in the cold cream cheese on medium speed until the mixture is smooth and fully combined. Using cold cream cheese helps the frosting hold its shape while remaining creamy and soft.
Step 12: Sweeten with Powdered Sugar
Sift the powdered sugar into the frosting in batches, mixing on low speed to combine, then whipping on high for about a minute to create a smooth, fluffy texture that melts on your tongue.
Step 13: Flavor the Frosting
Dissolve the instant espresso powder into vanilla extract and mix it into the frosting along with additional pumpkin pie spice. This final touch intensifies the flavors and complements the cake perfectly.
Step 14: Prepare Cake for Soak
Carefully slice a thin layer off the top of the cooled cake to allow the soak to penetrate better. Then use a wooden stick or the handle of a spoon to poke holes evenly over the surface, ensuring the latte soak seeps deep into every slice.
Step 15: Soak and Frost
Slowly pour your latte soak over the cake, letting it absorb gradually rather than pouring all at once. Once soaked, frost the cake generously with the espresso cream cheese frosting, using an offset spatula for an even, smooth finish.
Step 16: Add Final Touches and Serve
Sprinkle a little extra pumpkin pie spice on top for decoration, then slice your cake into 16 delicious, generously frosted pieces. Every slice showcases the perfect balance of spicy, sweet, creamy, and caffeinated bliss.
How to Serve Pumpkin Spice Latte Cake Recipe
Garnishes
To elevate the presentation, consider garnishing your cake with a light dusting of pumpkin pie spice or a sprinkling of finely chopped toasted pecans for crunch. You could also add a few chocolate-covered espresso beans on top for an elegant finishing touch. These small details bring not only extra flavor but inviting visual appeal.
Side Dishes
This Pumpkin Spice Latte Cake Recipe pairs wonderfully with some simple accompaniments like a dollop of whipped cream or a scoop of vanilla ice cream. A hot cup of coffee or spiced chai on the side will complement the latte notes in the cake, making the experience feel like a mini coffeehouse treat right at your table.
Creative Ways to Present
For special occasions, serve individual cake squares in pretty dessert bowls with a drizzle of salted caramel sauce or a dusting of cocoa powder. Another fun idea is to turn leftover cake into fancy cake pops by adding a bit of frosting to bind crumbs before chilling and dipping in chocolate coatings. This Pumpkin Spice Latte Cake Recipe is versatile and encourages you to have fun with your serving style.
Make Ahead and Storage
Storing Leftovers
You can store any leftover cake covered tightly in the refrigerator for up to 4 days. Keeping it chilled maintains the freshness of the cream cheese frosting and helps the flavors develop even more. Just bring it to room temperature before serving to enjoy the best texture.
Freezing
If you want to save this delightful Pumpkin Spice Latte Cake Recipe for later, freeze it after frosting by wrapping it securely in plastic wrap and then aluminum foil. It will keep well in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the fridge to retain moisture and frosting texture.
Reheating
Warm individual slices gently in the microwave for 10 to 15 seconds to bring back the softness and enhance the comforting aromas. Avoid overheating to prevent the frosting from melting too much. Reheated cake tastes almost as wonderful as fresh from the oven, especially with a cozy mug of coffee nearby.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but fresh pumpkin should be cooked and pureed until smooth before using. Keep in mind the moisture content may vary, so adjust your wet ingredients slightly if the batter feels too thick or thin.
What if I don’t have espresso or instant espresso powder?
You can substitute strong brewed coffee for espresso and use a bit more to maintain flavor intensity. Instant espresso powder is concentrated and adds depth without liquid, so adjust the soak’s liquid volume accordingly if omitted.
Is it necessary to poke holes in the cake before soaking?
Poking holes allows the latte soak to penetrate deeper into the cake, ensuring every bite is moist and infused with flavor. Skipping this step might result in a drier cake with less pronounced latte notes.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that measures cup for cup. Be sure it contains xanthan gum for best texture, and watch the baking time closely as gluten-free cakes can bake differently.
How long does the cake soak stay fresh within the frosting?
The soak-infused cake stays moist and flavorful up to 4 days when properly stored in the refrigerator. The cream cheese frosting helps seal in moisture, making it even better after a day as flavors meld together nicely.
Final Thoughts
There is something undeniably joyful about baking this Pumpkin Spice Latte Cake Recipe and sharing it with loved ones. The tender pumpkin cake, infused with coffee and spices, topped with luscious espresso cream cheese frosting, creates a dessert that feels both indulgent and warmly familiar. Whether you’re celebrating the season or simply craving a treat to brighten your day, this recipe is sure to become a treasured favorite on your baking list. Go ahead, give it a try—your taste buds will thank you!
Print
Pumpkin Spice Latte Cake Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 38 minutes
- Total Time: 2 hours 8 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Spice Latte Cake is a moist and flavorful dessert that combines the festive warmth of pumpkin pie spice with the rich taste of espresso and coffee. Featuring a tender pumpkin-infused cake soaked in a creamy latte mixture and topped with a luscious espresso cream cheese frosting, it’s perfect for fall gatherings or cozy afternoons.
Ingredients
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 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
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
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 and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside for use later.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together for 2 minutes until light and fluffy.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed butter mixture and mix on medium speed until smooth and pale, about 1 minute.
- Add Wet Ingredients: Mix in the buttermilk and canned pumpkin puree on medium-low speed until just combined; the batter may appear curdled, which is normal.
- Combine Dry and Wet: Gradually add the dry ingredients into the wet ingredients, mixing on low speed until fully incorporated without overmixing.
- Bake the Cake: Pour the batter into the prepared baking pan, smoothing the surface. Bake in the preheated oven for 35 to 38 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 30 minutes, then carefully transfer it to a wire rack to cool completely before proceeding.
- Prepare Latte Soak: In a liquid measuring cup, combine espresso or strong coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract. Set aside.
- Whip Butter for Frosting: In a large bowl, whip the softened butter on high speed using an electric mixer until pale and fluffy, about 5 to 10 minutes.
- Add Cream Cheese: Add cold cream cheese to the whipped butter and mix on medium speed until smooth and incorporated.
- Add Powdered Sugar: Sift powdered sugar into the bowl in batches, mixing on low speed until blended, then increase to high speed and whip for 1 minute until the frosting is light and fluffy.
- Incorporate Espresso and Spice: Dissolve instant espresso powder into the vanilla extract, then mix into the frosting along with pumpkin pie spice until the mixture is smooth and fluffy.
- Trim Cake Top: Cut a thin layer off the top of the cooled cake to allow better absorbency for the soak.
- Prepare Cake for Soaking: Poke holes evenly across the surface of the cake using a wooden stick or spoon handle to allow the soak to permeate.
- Apply Latte Soak: Slowly pour the prepared latte soak over the cake, allowing it to absorb gradually and evenly throughout.
- Frost the Cake: Using an offset spatula, generously frost the cake with the espresso cream cheese frosting, creating an even layer across the surface.
- Add Final Decoration: Sprinkle additional pumpkin pie spice over the frosted cake for a decorative and aromatic finish.
- Serve: Slice the cake into 16 equal pieces and serve to enjoy the spiced, creamy treat.
Notes
- Use light metal pan for even baking and better texture.
- Make sure all wet ingredients like eggs, buttermilk, and pumpkin puree are at room temperature for even mixing.
- Allow the cake to fully cool before frosting to prevent melting.
- The soak adds moisture and flavor—do not skip this step.
- Instant espresso powder enhances the coffee flavor without adding liquid.
- The cake can be stored covered in the refrigerator for up to 3 days.
- For a stronger coffee flavor, increase the espresso in the soak slightly.
