Pumpkin Spice Latte Cake is that perfect mix of autumn flavors and coffee goodness all baked into one delicious treat. With the warm spices of cinnamon, nutmeg, and cloves combined with the rich taste of espresso, this cake brings the cozy feeling of your favorite fall drink right to your plate. The moist pumpkin cake layers and creamy frosting make every bite truly satisfying.
I love making this cake when the weather starts to cool down because it fills the kitchen with that incredible pumpkin spice aroma that always feels like a big, warm hug. One tip I’ve learned is to use freshly brewed espresso for the frosting to get the best coffee flavor that really stands out without being overpowering. It’s a crowd-pleaser every time and a fun way to switch up traditional pumpkin desserts.
My favorite way to enjoy this cake is to serve it with a simple cup of black coffee or a tall glass of milk, letting the flavors balance each other out. It’s great for sharing at fall gatherings, birthday parties, or just as a special treat for yourself on a chilly afternoon. This cake always brings a little joy and that perfect cozy feeling that we all look forward to when the leaves start to change.
Key Ingredients & Substitutions
Pumpkin Puree: Using canned pumpkin puree works great for this cake’s moist texture and pumpkin flavor. If fresh pumpkin is your choice, roast and puree it first for best results.
Spices: The mix of cinnamon, nutmeg, cloves, and ginger gives the cake its classic pumpkin spice character. If you don’t have all, use a pre-made pumpkin pie spice blend instead.
Espresso or Coffee: Fresh espresso powder or strong brewed coffee adds depth to the frosting’s flavor. For a caffeine-free version, try decaf coffee or even a bit of strong brewed chicory tea.
Cream Cheese Frosting: Cream cheese brings tanginess balanced by butter and sugar. If you want a lighter frost, try mixing in some Greek yogurt or reducing the butter a bit.
How Do You Keep the Cake Moist and Flavorful?
Making a moist, rich pumpkin spice cake depends on correctly mixing and baking the batter. Here’s how I handle it:
- Don’t overmix: Once you combine wet and dry ingredients, mix just until they come together. Overmixing can make the cake dense.
- Use buttermilk: It adds tender moisture and reacts with baking soda to create a light crumb.
- Test doneness with a toothpick: When it comes out with a few crumbs, not wet batter, your cake is perfectly baked.
- Cool completely: Before frosting, let the layers cool fully on wire racks to avoid melting the frosting.
Equipment You’ll Need
- Three 8-inch round cake pans – perfect for even baking and layering your cake neatly.
- Electric mixer – makes creaming butter and sugar and mixing frosting smooth and easy.
- Mixing bowls – a couple of medium to large bowls to keep wet and dry ingredients separate.
- Wire cooling racks – help your cake layers cool evenly without getting soggy.
- Offset spatula – great for spreading frosting evenly and smoothly between layers and on top.
Flavor Variations & Add-Ins
- Stir in 1/2 cup chopped toasted pecans or walnuts for a crunchy texture contrast.
- Swap cream cheese frosting for whipped mocha buttercream if you want a richer coffee flavor.
- Add 1/2 cup mini chocolate chips into the batter for a subtle chocolate surprise in each slice.
- Use maple syrup instead of caramel drizzle for a different sweet note that pairs well with pumpkin.
How to Make Pumpkin Spice Latte Cake?
Ingredients You’ll Need:
For the Pumpkin Spice Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup buttermilk
For the Espresso Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1-2 tsp espresso or strong brewed coffee, cooled
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
For Garnish:
- Whipped cream (optional)
- Caramel sauce, for drizzling
- Extra pumpkin pie spice or cinnamon for sprinkling
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation and 25-30 minutes baking time, plus around 10 minutes cooling before frosting. Then, plan to chill the cake for at least 1 hour to let the frosting set and the flavors come together. Altogether, expect about 2 hours from start to ready-to-serve.
Step-by-Step Instructions:
1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. In another bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes. Then, add the eggs one at a time, beating well after each. Mix in the pumpkin puree and vanilla extract until smooth.
2. Combine Ingredients and Bake:
Alternate adding the dry ingredients and buttermilk to the wet mixture in three parts, starting and ending with the dry mix. Stir gently until just combined—don’t overmix. Divide the batter evenly between the prepared pans and bake for 25-30 minutes. Check doneness by inserting a toothpick; it should come out clean. Let cakes cool in pans for 10 minutes before moving them to wire racks to cool completely.
3. Make the Frosting and Assemble:
Beat the cream cheese and butter until creamy. Gradually add powdered sugar and continue beating until the frosting is light and fluffy. Stir in espresso (start with 1 tsp), vanilla extract, and cinnamon until well combined. Add a tiny splash of milk if the frosting is too thick. Place one cake layer on a plate, spread frosting evenly on top, repeat with second layer, and then top with the last layer. Frost the entire cake on top and sides. Optionally, pipe whipped cream rosettes, drizzle caramel sauce, and sprinkle pumpkin pie spice or cinnamon on top.
4. Chill and Serve:
Chill the cake for at least 1 hour so the frosting can set. Slice and enjoy a cozy slice of your Pumpkin Spice Latte Cake with a warm cup of coffee or milk!
Can I Use Frozen Pumpkin Puree for This Cake?
Yes, you can use frozen pumpkin puree! Just thaw it completely in the fridge overnight and drain any excess liquid before measuring to keep the batter consistency balanced.
What Can I Substitute for Espresso in the Frosting?
If you don’t have espresso or coffee on hand, try using strong brewed decaf coffee or a teaspoon of instant coffee granules dissolved in a little hot water. For a caffeine-free option, strong brewed chicory tea works nicely, too.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container in the fridge for up to 3 days. Before serving, let it come to room temperature for the best texture and flavor, or warm it slightly in the microwave if you prefer.
Can I Make This Cake Ahead of Time?
Absolutely! Bake and frost the cake a day ahead, then keep it refrigerated. Take it out about 30 minutes before serving to let it soften slightly and the flavors meld beautifully.
