If you’ve ever wished you could sip your favorite fall coffee treat and bite into a spiced dessert all at once, you’re going to fall head over heels for this Pumpkin Spice Latte Cake. This luscious, moist cake captures every cozy note of the iconic pumpkin spice latte — from the warming spices to the rich espresso undertones — wrapped in a smooth cream cheese frosting that feels like autumn hugs in every bite. Whether you’re hosting a gathering or sneaking a slice with your morning coffee, the Pumpkin Spice Latte Cake promises a deliciously unforgettable experience that feels like a celebration of the season in cake form.

Pumpkin Spice Latte Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering these simple, pantry-friendly ingredients is your first step toward pumpkin spice magic. Each plays a crucial role: flour and leavening give the cake structure and fluffiness; pumpkin puree adds moisture and that signature earthy sweetness; and a blend of spices and espresso gives depth and warmth that make this cake truly shine.

All purpose flour (2 1/4 cups, 281 g): Provides the essential structure for a tender, moist cake.

Pumpkin pie spice (1 tbsp + 1/4 tsp + 1 1/2 tsp): Delivers that warm, festive spice blend that defines the cake’s flavor.
Baking powder (1 1/2 tsp) and baking soda (1/4 tsp): These leavening agents help the cake rise into a light and fluffy texture.

Salt (1/2 tsp): Balances the sweetness and enhances all other flavors.
Unsalted butter (10 tbsp + 1 cup softened): Adds richness and moisture both in the cake and frosting.

Granulated white sugar (1 1/2 cups, 300 g): Sweetens the cake and helps create a tender crumb.
Eggs (2, room temperature): Bind the ingredients and add moisture and lift.
Vanilla extract (1 tsp + 1 1/2 tsp): Enhances flavor with sweet, fragrant notes.

Buttermilk (1/2 cup, 120 ml): Keeps the cake moist and tender with subtle tang.
Canned pumpkin puree (1 cup, 244 g): The heart of the pumpkin spice flavor and the source of its beautiful color.
Espresso or strong coffee (1/4 cup, 60 ml): Infuses the cake and soak with that iconic latte depth.

Whole milk (1/3 cup, 80 ml): Combined in the latte soak for creamy texture and richness.
Sweetened condensed milk (1/2 cup, 150 g): Adds luscious sweetness and helps the soak soak beautifully into the cake.
Cream cheese (8 oz, cold): For a tangy, silky frosting that perfectly balances the spices and espresso.

Powdered sugar (2 cups, 260 g): Sweetens and thickens the frosting to a fluffy perfection.
Instant espresso powder (2 tsp): Boosts the coffee flavor in the frosting without adding liquid.

How to Make Pumpkin Spice Latte Cake

Step 1: Prepare the Pumpkin Cake Batter

Start by preheating your oven to 350°F and prepping your 9×9 inch pan with grease and parchment. Whisk together the dry ingredients: flour, pumpkin pie spice, baking powder, baking soda, and salt. This flavor-packed and leavened combo is the foundation of your cake’s texture and signature taste. Then cream butter and sugar until fluffy before adding eggs and vanilla, which bring richness and smoothness. Mix in buttermilk and pumpkin puree for moistness and flavor, knowing that the batter might look a bit curdled temporarily — that’s perfectly normal!

Step 2: Combine and Bake

Gently stir in your dry ingredients until just combined, taking care not to overmix so your cake remains tender. Pour the batter into your prepared pan and bake for 35 to 38 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the cake cool for 30 minutes in the pan before carefully lifting it out on the parchment to cool completely. Cooling fully is key for soaking and frosting later!

Step 3: Prepare the Latte Soak

While the cake is cooling, mix together your espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla. This simple but heavenly soak makes the cake extra luscious, infusing that unmistakable pumpkin spice latte essence into every crumb. Set the soak aside until you’re ready.

Step 4: Make the Espresso Cream Cheese Frosting

Beat softened butter until light and fluffy — this can take up to 10 minutes, but it’s worth the effort. Add cold cream cheese and mix gently until smooth. Gradually add powdered sugar and beat the mixture to fluffy perfection. Mix instant espresso powder dissolved in vanilla with pumpkin pie spice for a frosting that tastes just like your favorite coffee shop treat, but even better.

Step 5: Assemble Your Pumpkin Spice Latte Cake

Trim a thin layer off the cake’s top to help the soak absorb better, then poke holes all over with a wooden utensil for maximum soak penetration. Slowly pour the latte mixture evenly over the cake, giving it time to soak in deeply. Finally, spread a thick, luscious layer of espresso cream cheese frosting over the top. Finish with a sprinkle of pumpkin pie spice for a stunning presentation. Slice into 16 generous pieces and get ready to enjoy the ultimate autumn indulgence!

How to Serve Pumpkin Spice Latte Cake

Garnishes

For a simple but elegant touch, add a light dusting of cinnamon or nutmeg over the frosting just before serving. Toasted pecans or chopped walnuts sprinkled on top add a lovely crunch and complement the warming spices wonderfully. A dollop of whipped cream on the side is always a welcome extra for those craving even more indulgence.

Side Dishes

This cake pairs beautifully with a steaming cup of coffee or chai latte to amplify the spice notes. Fresh fruit like sliced pears or apples provides a crisp, refreshing contrast to the rich, creamy flavors. For gatherings, consider serving it alongside a scoop of vanilla or cinnamon ice cream to take it to dessert heaven.

Creative Ways to Present

For a festive twist, serve individual slices with a drizzle of caramel sauce or a sprinkle of edible gold dust. Layer smaller squares in a clear trifle bowl with whipped cream for a show-stopping dessert centerpiece. You can even convert this Pumpkin Spice Latte Cake into cupcakes for a fun, portable take on the classic!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pumpkin Spice Latte Cake covered tightly in an airtight container or wrapped well in plastic wrap at room temperature for 2 days. For longer freshness, storing in the refrigerator for up to a week is perfect; just bring to room temperature before serving so it’s soft and flavorful.

Freezing

This cake freezes wonderfully, either whole or cut into slices. Wrap tightly in plastic wrap and then a layer of foil to prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving and add fresh frosting or a dusting of spice to refresh its flavor.

Reheating

If you want to enjoy a slice warm, gently reheat it in the microwave for 15 to 20 seconds, or in a low oven (around 300°F) for about 10 minutes, covered loosely with foil. Warm cake tastes like a freshly baked treat and will bring those cozy pumpkin spice latte vibes back in an instant.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! If you use fresh pumpkin, roast and puree it until smooth. Make sure to squeeze out excess moisture for the best texture, as fresh pumpkin can be more watery than canned.

What if I don’t have espresso or coffee on hand?

You can substitute strong brewed coffee or even skip it for a less intense coffee flavor. The cake will still taste delightful with rich pumpkin spice notes, but espresso gives that iconic latte kick.

How do I prevent the cake from drying out?

The latte soak is key to keeping the cake moist and flavorful. Make sure to pour it slowly and give the cake time to absorb. Also, store leftovers properly to retain moisture.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend cup for cup, ideally one that contains xanthan gum for structure. The texture might be slightly different but still delicious.

Is it okay to use softened versus cold cream cheese for the frosting?

Cold cream cheese is preferred to keep the frosting thick and stable, but softened can be used if necessary. Just be sure to whip it well for a smooth and fluffy result.

Final Thoughts

This Pumpkin Spice Latte Cake is truly one of those recipes that brings the magic and comfort of fall into your kitchen in the most delicious way possible. Whether you’re treating yourself or sharing it with loved ones, it’s the kind of cake that sparks joy and cozy memories with every bite. So go on, bake this beauty and let those warm pumpkin spice latte flavors sweep you off your feet!

Pumpkin Spice Latte Cake Recipe

★★★★★

4.9 from 18 reviews

Author: lina
Total Time: 1 hour 30 minutes
Yield: 16 servings 1x

Diet: Vegetarian

Print Recipe

Description

This Pumpkin Spice Latte Cake is a moist, flavorful dessert that combines the warm spices of pumpkin pie with the rich taste of espresso and cream cheese frosting. Perfect for fall gatherings, this cake features a tender pumpkin-spiced base soaked in a latte milk mixture and topped with a luscious espresso cream cheese frosting, creating a seasonal treat that coffee and pumpkin lovers will adore.

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.
Cream butter and sugar: In a large bowl, cream the softened butter and granulated sugar with an electric mixer on high speed for 2 minutes until light and fluffy.

Add eggs and vanilla: Add the eggs and 1 tsp vanilla extract to the bowl and mix on medium speed for about 1 minute until the mixture is pale and smooth.
Incorporate wet ingredients: Mix in the buttermilk and canned pumpkin puree on medium-low speed until combined. The mixture may appear curdled, but this will resolve once dry ingredients are added.
Combine batter: Add the dry ingredients to the wet ingredients and mix on low speed until just combined, scraping the bowl sides as needed.

Bake the cake: Pour the batter into the prepared baking pan and bake for 35-38 minutes or until a toothpick inserted into the center comes out clean.
Cool the cake: Let the cake cool in the pan on a wire rack for 30 minutes. Then lift the cake out using the parchment paper and allow to cool completely on the rack.
Prepare latte soak: While the cake cools, combine the espresso or strong coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a liquid measuring cup or pourable container. Stir well.

Make espresso cream cheese frosting: In a large bowl, whip the softened butter on high speed for 5-10 minutes until pale and fluffy. Add the cold cream cheese and mix on medium speed until smooth and fluffy.
Add powdered sugar: Gradually sift in the powdered sugar, mixing on low speed until incorporated, then increase to high speed for about 1 minute until fluffy.
Incorporate espresso flavor: Dissolve instant espresso powder in vanilla extract in a small ramekin, then add to the frosting along with pumpkin pie spice. Mix on medium-low then high speed until light and fluffy.

Prepare the cake for soak: Once the cake is completely cooled, slice off a very thin top layer with a sharp knife to help absorb the soak. Transfer the cake to a serving plate. Poke holes into the cake’s top using a wooden skewer or spoon handle to allow better absorption.
Soak the cake: Slowly pour the latte soak mixture evenly over the top of the cake, allowing it to absorb through the holes slowly and fully.
Frost the cake: Spread a thick layer of espresso cream cheese frosting over the top of the soaked cake using an offset spatula.

Finish and serve: Sprinkle extra pumpkin pie spice on top of the frosting for garnish. Slice into 16 pieces and serve.

Notes

Ensure all wet ingredients are at room temperature for better mixing and texture.
Use fresh pumpkin puree or canned pumpkin puree labeled 100% pumpkin for best flavor.

The cake can be stored refrigerated for up to 3 days; bring to room temperature before serving.
Instant espresso powder is essential for that distinct coffee flavor in the frosting.
For a stronger coffee flavor, use brewed espresso instead of strong coffee for the soak.

Prep Time: 25 minutes
Cook Time: 37 minutes
Category: Dessert

Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/16 of cake)

Calories: 420
Sugar: 38g
Sodium: 230mg

Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g

Trans Fat: 0.5g
Carbohydrates: 51g
Fiber: 2g

Protein: 4g
Cholesterol: 75mg

Keywords: pumpkin spice cake, pumpkin spice latte cake, espresso cream cheese frosting, fall dessert, pumpkin dessert, coffee cake, pumpkin cake recipe