If you’re a fan of autumn flavors or simply adore cozy desserts, the Pumpkin Spice Latte Cake is about to become your new obsession. This cake brings together the warming spices of pumpkin pie, the rich flavor of coffee, and the plush texture of a classic layer cake—topped off with a luscious espresso cream cheese frosting. Every bite is a love letter to fall, perfect for gatherings, celebrations, or just treating yourself. Trust me, once you taste the Pumpkin Spice Latte Cake, it’ll have a permanent place on your dessert table.

Pumpkin Spice Latte Cake Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about this recipe is how it transforms simple pantry staples into something extraordinary! Each ingredient plays an essential role in creating the cake’s tender crumb, bold flavor, and irresistible aroma.

All-purpose flour: The foundation of the cake, giving it structure and that perfect soft bite.
Baking powder & baking soda: These leaveners ensure your cake rises beautifully and stays fluffy.
Salt: Just a pinch brings out all the other flavors, making them shine.
Ground cinnamon, ginger, nutmeg, and cloves: The classic pumpkin spice blend—each spice adds warmth, depth, and that signature autumn aroma.
Strong brewed coffee: Coffee deepens the flavor and enhances the spices—let it cool before adding!
Canned pumpkin puree: The star ingredient, providing moisture, color, and that unmistakable pumpkin taste.
Granulated sugar & brown sugar: A blend for sweetness and a hint of caramel richness from the brown sugar.
Vegetable oil: Keeps the cake incredibly moist and tender, even after days in the fridge.
Eggs: Bind everything together and add richness—be sure they’re at room temperature for the best texture.
Vanilla extract: Adds a comforting, fragrant note that rounds out the spice.
Whole milk: Further tenderizes the crumb and lends a creamy finish.
Cream cheese (for frosting): Tangy, smooth, and the perfect base for our espresso frosting.
Unsalted butter (for frosting): Adds richness and helps create a silky, spreadable texture.
Powdered sugar (for frosting): Sweetens and thickens the frosting to perfection.
Instant espresso powder (for frosting): Dissolved in a bit of hot water, it gives the frosting a bold coffee kick.
Vanilla extract (for frosting): Layers in even more flavor complexity.
Cinnamon (for frosting): A final touch of spice to echo the flavors in the cake itself.

How to Make Pumpkin Spice Latte Cake

Step 1: Prep Your Pans and Preheat

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper. This little trick makes sure your Pumpkin Spice Latte Cake comes out easily and in perfect shape.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This blend is the spice backbone of the cake, so give it a good whisk for even distribution.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, whisk together the brewed coffee (make sure it’s cooled), pumpkin puree, both sugars, vegetable oil, eggs, and vanilla extract. This mixture should be smooth and luscious—the coffee and pumpkin really shine here.

Step 4: Bring It All Together

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until everything is combined; overmixing can make the cake dense, and we want it fluffy and light.

Step 5: Divide and Bake

Pour the batter evenly into your prepared pans. Gently smooth the tops, then bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Step 6: Make the Espresso Cream Cheese Frosting

While your cakes cool, beat softened cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar, then mix in the espresso mixture, vanilla, and cinnamon. You’ll end up with a creamy, coffee-kissed frosting that’s truly irresistible.

Step 7: Assemble and Frost

Once the cakes are completely cool, spread frosting on the first layer, stack the second layer on top, then generously frost the entire cake, including the sides. Finish with a sprinkle of cinnamon or espresso powder for that signature Pumpkin Spice Latte Cake flair.

How to Serve Pumpkin Spice Latte Cake

Garnishes

For a beautiful finishing touch, dust the top of the cake with a little extra cinnamon or espresso powder. You can also add a few coffee beans or decorative pumpkin candies for a festive flair. Whipped cream rosettes piped around the edge add an extra layer of café-inspired charm.

Side Dishes

Serve your Pumpkin Spice Latte Cake alongside a hot cup of coffee or chai tea for the ultimate treat. If you’re hosting a brunch or holiday party, it pairs wonderfully with fresh fruit or a simple vanilla ice cream to balance the spice and richness.

Creative Ways to Present

Try making this cake as cupcakes for easy, individual servings—perfect for potlucks or bake sales. You can even layer the cake and frosting into jars for a trendy, portable dessert. For a show-stopping centerpiece, decorate with edible flowers or a drizzle of caramel sauce.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Spice Latte Cake keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to maintain its moisture and prevent the frosting from picking up any fridge flavors. The spices continue to develop, making each slice even more flavorful the next day!

Freezing

You can freeze the unfrosted cake layers for up to two months—just wrap them tightly in plastic wrap and foil. Thaw overnight in the fridge before frosting. If you want to freeze frosted slices, flash-freeze them on a tray, then wrap and store for up to a month.

Reheating

For that just-baked taste, let refrigerated slices come to room temperature before serving. If you like a slightly warm cake, microwave individual slices for 10–15 seconds; this softens the crumb and makes the frosting even creamier.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Just be sure to roast and puree the pumpkin until smooth, then blot any excess moisture. Fresh pumpkin can be slightly more watery, so you may need to adjust the amount very slightly for the right consistency.

How do I make this cake gluten-free?

Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Check that your baking powder and other ingredients are gluten-free, and you’ll have a delicious gluten-free Pumpkin Spice Latte Cake everyone can enjoy.

Can I make this cake ahead of time for a party?

Definitely! Bake the cake layers a day or two in advance, wrap them well, and refrigerate. Frost on the day of your event for the freshest taste and texture. The flavors actually deepen as the cake rests.

Can I make this as cupcakes?

Yes, this recipe works beautifully as cupcakes! Simply divide the batter among lined muffin tins and bake for 18–20 minutes. Frost once cool and enjoy adorable, portable Pumpkin Spice Latte Cake treats.

What if I don’t have espresso powder for the frosting?

If you don’t have instant espresso powder, you can use instant coffee granules in a pinch, though the coffee flavor will be a bit milder. Alternatively, leave it out for a classic cream cheese frosting with a subtle cinnamon twist.

Final Thoughts

If you love cozy flavors and a cake that feels like a warm hug, this Pumpkin Spice Latte Cake is a must-bake. It’s the perfect way to celebrate fall or simply treat yourself to something special. I hope you’ll give it a try and see just how magical this cake can be!

Pumpkin Spice Latte Cake Recipe

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4.7 from 14 reviews

Author: Emma
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A cozy, autumn-inspired Pumpkin Spice Latte Cake combining the warm flavors of pumpkin, espresso, and warming spices. This moist cake is layered with a creamy espresso-infused cream cheese frosting, perfect for fall gatherings or coffee lovers.

Ingredients

Scale

Cake:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup strong brewed coffee, cooled
1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup brown sugar, packed
3/4 cup vegetable oil
3 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup whole milk

Frosting:

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons instant espresso powder dissolved in 1 tablespoon hot water
1 teaspoon vanilla extract
1/2 teaspoon cinnamon

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Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until well combined.
Mix Wet Ingredients: In a large bowl, whisk together the cooled strong brewed coffee, canned pumpkin puree, granulated sugar, packed brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and uniform.
Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Stir gently and mix until just combined to avoid overmixing and ensure a tender cake.
Bake: Divide the batter evenly between the two prepared cake pans. Place in the oven and bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cakes cool in the pans for about 10 minutes. Then, transfer them to wire racks to cool completely before frosting.
Prepare Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and fluffy. Gradually add powdered sugar and continue beating until combined.
Add Espresso and Flavorings: Mix in the dissolved instant espresso powder, vanilla extract, and cinnamon. Beat until the frosting is creamy and well combined.
Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a layer of frosting evenly on top. Stack the second cake layer and cover the entire cake with the remaining frosting, spreading it evenly over the top and sides.
Decorate and Serve: Optionally, sprinkle some cinnamon or espresso powder over the frosting for garnish. Serve and enjoy your Pumpkin Spice Latte Cake!

Notes

For a stronger coffee flavor, replace some of the whole milk with extra brewed coffee.
This cake keeps well refrigerated for up to 4 days; be sure to cover it tightly.
You can make cupcakes instead by adjusting the bake time to 18–20 minutes.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American