Pumpkin Spice Latte Cake Recipe

There is something irresistibly cozy about a dessert that combines the warm flavors of autumn with a touch of caffeine, and the Pumpkin Spice Latte Cake does just that spectacularly. This delightful treat captures the essence of your favorite café drink — the pumpkin spice latte — but in tender, moist cake form, drenched in a luscious espresso cream cheese frosting that feels like a hug in every bite. Whether you’re celebrating the fall season or just craving a unique twist on classic flavors, this Pumpkin Spice Latte Cake brings comfort, sweetness, and a little celebratory sparkle to your dessert table.

Ingredients You’ll Need

The magic of this Pumpkin Spice Latte Cake lies in its simple yet thoughtfully chosen ingredients. Each one plays a vital role, from the tender crumb to the spiced warmth and that smooth latte-soaked finish.

• 2 1/4 cups all purpose flour: Provides the perfect structure to keep the cake soft but sturdy enough to absorb the latte soak.
• 1 tbsp pumpkin pie spice: Packs that signature cozy spice blend of cinnamon, nutmeg, and cloves—essential for autumn vibes.
• 1 1/2 tsp baking powder: Helps your cake rise to a fluffy, light texture.
• 1/4 tsp baking soda: A gentle lift that works beautifully with the acidic buttermilk and pumpkin puree.
• 1/2 tsp salt: Balances sweetness and enhances all the warm spices.
• 10 tbsp unsalted butter, softened: Adds rich moisture and tenderness to the cake batter.
• 1 1/2 cups granulated white sugar: Sweetens evenly and contributes to a fine crumb.
• 2 eggs, room temperature: Bind ingredients together and give the cake structure.
• 1 tsp vanilla extract: Deepens flavor with warm, subtle sweetness.
• 1/2 cup buttermilk, room temperature: Makes the batter tangy and moist while reacting with the baking soda.
• 1 cup canned pumpkin puree: The star that brings natural moisture, soft texture, and that unmistakable pumpkin flavor.
• 1/4 cup espresso or strong coffee: Infuses the cake with a rich, coffee kick echoing that latte experience.
• 1/3 cup whole milk: Adds creaminess to the latte soak.
• 1/2 cup sweetened condensed milk: Sweetens and enriches the soaking liquid, making every forkful extra luscious.
• 1/4 tsp pumpkin pie spice (for soak): Reinforces the pumpkin spice flavor in the latte soak.
• 1 tsp vanilla extract (for soak): Rounds out the soak with a warm aroma.
• 1 cup unsalted butter, softened (for frosting): Creates a smooth base for the rich cream cheese frosting.
• 8 oz cream cheese, cold: Gives the frosting tang and creamy decadence.
• 2 cups powdered sugar: Sweetens and thickens the frosting perfectly.
• 1 1/2 tsp vanilla extract (for frosting): Enhances the frosting’s richness.
• 2 tsp instant espresso powder: Adds that unmistakable espresso punch to the frosting.
• 1 1/2 tsp pumpkin pie spice (for frosting): A final nod to the beloved autumnal spice blend throughout the cake.

How to Make Pumpkin Spice Latte Cake

Step 1: Prepare Your Oven and Baking Pan

Start by preheating your oven to 350°F, ensuring it’s nice and hot to guarantee even baking. Grease a 9×9 inch light metal baking pan, and line it with parchment paper for easy removal later on — this little prep step saves you from scrabbling to get the cake out once it’s baked.

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. This mixture brings all your spices and leavening agents evenly throughout the batter, creating that perfect autumn taste in every bite.

Step 3: Cream Butter and Sugar

In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until fluffy and pale, about 2 minutes. This step is where air gets incorporated, giving your cake a tender crumb that practically melts on your tongue.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, along with the vanilla extract. Mixing at medium speed ensures the eggs incorporate smoothly without curdling the batter.

Step 5: Incorporate Buttermilk and Pumpkin

Mix in the buttermilk and pumpkin puree on medium-low speed. The mixture may look a little curdled here, but don’t worry — it’s absolutely normal at this stage and will come together perfectly when the dry ingredients join in.

Step 6: Combine Dry and Wet Ingredients

Add the flour mixture gradually to the wet ingredients, mixing on low until just combined. Over-mixing here could make the cake tough, so take your time and scrape the bowl’s sides to incorporate everything evenly.

Step 7: Bake the Cake

Pour your batter into the prepared pan and bake for 35 to 38 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes before lifting it out using the parchment paper. Then allow it to cool completely to room temperature before moving on.

Step 8: Prepare the Latte Soak

While the cake is cooling, whisk together the espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a measuring cup. This latte soak is what makes the Pumpkin Spice Latte Cake truly special — it seeps into the crumb, making every forkful irresistibly moist and infused with that classic coffee and pumpkin flavor.

Step 9: Make the Espresso Cream Cheese Frosting

Beat the softened butter in a large bowl on high speed until it turns pale and fluffy. Add the cold cream cheese and whip on medium until smooth. Gradually sift in the powdered sugar and beat on low, then high speed, until fluffy and creamy. Dissolve the instant espresso powder in vanilla extract, then add it to the frosting along with the pumpkin pie spice. Mix everything again on medium-high until light and luscious.

Step 10: Assemble the Pumpkin Spice Latte Cake

Once cooled, slice off a very thin layer from the top of the cake — this helps the latte soak absorb more uniformly. Transfer the cake to a serving plate and use a wooden stick or spoon handle to poke holes all over the surface for the soak to penetrate deeply. Slowly drizzle the latte mixture over the punctured cake, allowing it to soak in patiently. Finally, slather on a generous layer of espresso cream cheese frosting with an offset spatula, sprinkle a little pumpkin pie spice on top for flair, and slice into 16 pieces to share the joy.

How to Serve Pumpkin Spice Latte Cake

Garnishes

To really elevate your Pumpkin Spice Latte Cake, try garnishing with a sprinkle of toasted pumpkin seeds for crunch or a light dusting of cinnamon or nutmeg. A few coffee beans or a drizzle of caramel sauce add a charming touch and hint at the indulgent espresso flavor hidden within.

Side Dishes

This cake is rich and moist enough to enjoy on its own, but it pairs beautifully with a scoop of vanilla bean ice cream or a dollop of whipped cream to contrast the spicy warmth. For a brunch setting, serve alongside fresh fruit or a cinnamon-spiced latte to keep the autumn vibe alive.

Creative Ways to Present

Transform this cake into individual serving cups by cutting it into cubes, layering with frosting, and topping with espresso-soaked whipped cream in small glasses. Or turn it into a trifle by layering cake pieces, pumpkin mousse, and espresso cream cheese frosting for a show-stopping dessert centerpiece that everyone will rave about.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pumpkin Spice Latte Cake tightly covered in an airtight container at room temperature for up to two days, or store it in the refrigerator for up to five days to maintain freshness and prevent drying out.

Freezing

You can freeze the unfrosted cake by wrapping it well in plastic wrap and then in aluminum foil for up to three months. Thaw overnight in the refrigerator and then frost as instructed. If you’ve already frosted the cake, freezing is still possible but frosting texture may change slightly upon thawing.

Reheating

For a freshly baked feel, warm individual slices for about 15-20 seconds in the microwave. This brings out the aromas and softens the cake beautifully without melting the frosting too much.

FAQs

Can I use fresh pumpkin instead of canned?

Fresh pumpkin can be used, but you’ll want to roast and puree it first to mimic the texture of canned pumpkin. Remember, fresh pumpkin may have more water content, so drain any excess to avoid a soggy batter.

Is espresso essential for this recipe?

The espresso adds that authentic coffee flavor which is key to the Pumpkin Spice Latte Cake’s signature taste. If you don’t have espresso, very strong brewed coffee can be a substitute, but the flavor might be slightly milder.

How do I prevent the cake from drying out?

Make sure not to overbake — keep an eye on the toothpick test as it approaches the 35-minute mark. Also, the latte soak adds moisture, so don’t skip or reduce that step for a tender cake.

Can I make this cake gluten-free?

Yes! Swap the all purpose flour for a gluten-free blend that’s designed for baking. The texture may vary slightly, but the flavors will remain delicious.

What’s the best way to slice this cake?

Use a sharp knife and wipe it clean between cuts to keep frosting edges neat. Cutting into 16 smaller pieces makes it easy to serve and enjoy without overwhelming everyone with too large portions.

Final Thoughts

There’s truly no better way to celebrate cozy moments than by baking and sharing this Pumpkin Spice Latte Cake. Its tender, spiced crumb soaked in a luscious latte mixture, topped with velvety espresso cream cheese frosting, is like autumn and your favorite café rolled into one unforgettable dessert. So go ahead, whisk up this recipe, enjoy that mouthwatering aroma filling your kitchen, and treat yourself and your loved ones to a slice of seasonal bliss that will have everyone asking for seconds.

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