There’s something magical about the first crisp morning of fall—the kind that makes you want to wrap your hands around a warm mug of something cozy and bake until the whole house smells like cinnamon and nostalgia. That’s exactly how this Pumpkin Spice Latte Cake came to life in my kitchen. After years of tweaking pumpkin recipes (and maybe a few PSL-fueled baking experiments), I finally landed on this beauty: a tender, spiced pumpkin cake soaked in a sweet latte mixture and topped with the creamiest espresso-kissed frosting.
Table of Contents
Table of Contents
Why You’ll Love This Pumpkin Spice Latte Cake
Oh, where do I even start? This Pumpkin Spice Latte Cake is everything you crave when autumn rolls around—cozy, comforting, and packed with flavor. Here’s why it’s become my go-to dessert every fall:
- That irresistible texture: Thanks to real pumpkin puree and buttermilk, every bite stays unbelievably moist (no dry cake here!).
- Perfectly balanced spices: Just enough cinnamon, nutmeg, and ginger to warm you up without overpowering the pumpkin.
- The coffee kick: That espresso cream cheese frosting? Absolute magic. It’s like your favorite latte turned into a cloud.
- Make-ahead friendly: The flavors actually get better overnight—perfect for stress-free entertaining.
Seriously, this cake disappears faster than the leaves fall in my backyard. It’s that good.
Ingredients for Pumpkin Spice Latte Cake
Gathering the right ingredients makes all the difference with this cake – trust me, I’ve learned the hard way! Here’s exactly what you’ll need, grouped by component:
For the Cake:
- 2 1/4 cups (281g) all-purpose flour – spooned and leveled (don’t scoop!)
- 1 tbsp pumpkin pie spice – my homemade blend is best
- 1 1/2 tsp baking powder – check it’s fresh
- 1/4 tsp baking soda – just a pinch makes magic happen
- 10 tbsp (140g) unsalted butter – softened (not melted!)
- 1 1/2 cups (300g) granulated sugar – regular white sugar works perfectly
- 2 large eggs – room temp is crucial
- 1 tsp vanilla extract – the real stuff, please
- 1/2 cup (120ml) buttermilk – also room temp
- 1 cup (244g) canned pumpkin puree – NOT pie filling!
For the Latte Soak:
- 1/4 cup (60ml) espresso or strong coffee – cooled
- 1/3 cup (80ml) whole milk – 2% works in a pinch
- 1/2 cup (150g) sweetened condensed milk – sticky sweet goodness
- 1/4 tsp pumpkin pie spice – extra cozy flavor
For the Frosting:
- 1 cup (224g) unsalted butter – softened
- 8 oz (226g) cream cheese – cold works best here
- 2 cups (260g) powdered sugar – sifted if lumpy
- 2 tsp instant espresso powder – dissolves better than grounds
- 1 1/2 tsp pumpkin pie spice – for that signature flavor
Ingredient Notes & Substitutions
Okay, real talk – some ingredients absolutely matter here. Cold eggs or butter? Your cake won’t rise right. Packed flour? Say hello to a dense brick. But I get it – sometimes you need swaps:
- No buttermilk? Make your own with 1/2 cup milk + 1/2 tbsp lemon juice or vinegar
- Decaf coffee works fine if you’re sensitive to caffeine
- Out of pumpkin pie spice? Mix 1 1/2 tsp cinnamon + 1/4 tsp each nutmeg, ginger, allspice
- Always use pure pumpkin puree – pie filling has added sugars and spices that’ll throw everything off
Pro tip: Set your cold ingredients out about an hour before baking. Room temp ingredients blend smoother and give you that perfect, even crumb!
Equipment You’ll Need
Alright, let’s talk tools! You don’t need anything fancy for this Pumpkin Spice Latte Cake, but these basics will make your life easier:
- 9×9-inch light metal baking pan – dark pans bake hotter (reduce temp by 25°F if that’s all you have)
- Parchment paper – lifesaver for clean slices
- Electric mixer – handheld works, but stand mixers are dreamy for frosting
- Wire rack – lets your cake cool evenly
- Fine mesh sifter (optional) – for lump-free powdered sugar
That’s it! No special gadgets required – just good old-fashioned baking love.
How to Make Pumpkin Spice Latte Cake
Alright, let’s get baking! This Pumpkin Spice Latte Cake comes together in three delicious parts – the cake itself, the latte soak that makes it extra special, and that dreamy frosting. Follow these steps, and you’ll have a showstopper dessert that’ll make your whole house smell like autumn.
Baking the Pumpkin Spice Latte Cake
First things first – preheat that oven to 350°F (or 325°F if using a dark metal pan). Line your 9×9-inch pan with parchment paper – trust me, you’ll thank me later when the cake slides right out!
- Whisk your dry ingredients – In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar – This is crucial! Beat the softened butter and sugar for a full 2 minutes until light and fluffy. I set a timer because it’s easy to underdo this step.
- Add eggs and vanilla – Mix in one egg at a time, then the vanilla, until everything is pale and smooth, about 1 minute.
- Alternate wet and dry – On low speed, mix in the buttermilk and pumpkin puree, then gradually add the flour mixture until just combined. Don’t overmix!
- Bake to perfection – Pour into your prepared pan and bake 35-38 minutes. The cake is done when a toothpick comes out clean with just a couple moist crumbs.
Let the cake cool in the pan for 30 minutes – I know it’s tempting to frost it right away, but patience prevents crumbly disasters!
Preparing the Latte Soak & Frosting
While your cake cools, let’s make the magic happen with these two components:
For the latte soak: Simply whisk together the espresso, milk, sweetened condensed milk, pumpkin pie spice, and vanilla. Easy peasy, but oh-so-flavorful!
For the frosting: Here’s where the real magic happens:
- Whip the butter for 5-10 minutes until super pale and fluffy – yes, that long! This makes all the difference.
- Add cold cream cheese and mix just until combined – overmixing makes it runny.
- Sift in powdered sugar gradually, mixing on low to avoid a sugar cloud explosion!
- Dissolve the espresso powder in the vanilla first (this prevents grainy frosting), then add it with the pumpkin pie spice.
- Whip it good for about a minute until you’ve got dreamy, spreadable clouds of deliciousness.
Now the fun part – poke holes all over your cooled cake with a skewer and slowly pour that latte soak over the top. Watch as it disappears into the cake, creating pockets of coffee-kissed goodness!
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Pumpkin Spice Latte Cake Recipe: 5-Star Fall Bliss
A moist and flavorful pumpkin cake soaked in a spiced latte mixture and topped with espresso cream cheese frosting. Perfect for fall gatherings and holiday desserts.
- Total Time: 1 hour 28 minutes
- Yield: 16 slices 1x
Ingredients
- 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 white 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
- 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
- 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 the oven to 350°F. Grease a 9×9 inch light metal baking pan and line it with parchment paper.
- In a medium bowl, whisk together the all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- Cream together the softened butter and granulated white sugar for 2 minutes with an electric mixer on high speed.
- Add the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.
- Mix in the buttermilk and canned pumpkin puree on medium-low speed until combined.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined.
- Pour the batter into the prepared baking pan. Bake for 35-38 minutes, or until a toothpick comes out clean from the center.
- Let the cake cool in the pan on a wire rack for 30 minutes, then remove from the pan and let cool completely.
- For the latte soak, mix together the espresso, milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract.
- For the frosting, whip the butter on high speed until pale and fluffy, 5-10 minutes. Add the cream cheese and mix until combined and fluffy.
- Sift in the powdered sugar a little at a time and mix on low speed until combined, then on high speed for 1 minute until fluffy.
- Dissolve the instant espresso powder into the vanilla extract and add to the frosting along with the pumpkin pie spice. Mix until light and fluffy.
- Cut a thin layer off the top of the cooled cake and poke holes in it. Slowly pour the latte mixture over the cake.
- Frost the cake with the espresso cream cheese frosting and sprinkle with pumpkin pie spice. Cut into 16 slices and serve.
Notes
- Use room temperature ingredients for best results.
- Dark metal pans may require a lower baking temperature (325°F).
- The cake can be made a day ahead and stored in the fridge.
- Decaf coffee can be used for the latte soak if preferred.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Tips for the Best Pumpkin Spice Latte Cake
After making this Pumpkin Spice Latte Cake more times than I can count, I’ve learned a few tricks that make all the difference between “good” and “OH MY GOSH I NEED THE RECIPE” good. Here are my can’t-skip tips:
- Room temp is non-negotiable – Cold eggs and buttermilk make the batter seize up. I leave mine out for at least an hour before baking.
- Poke those holes deep – Use a skewer to make plenty of channels before pouring the latte soak – this lets the moisture seep all through the cake.
- Chill before slicing – An hour in the fridge firms up the frosting and gives cleaner slices (though good luck waiting that long!).
- Mix just until combined – Overmixed batter leads to tough cake. Some small flour streaks are okay – they’ll disappear during baking.
- Quality spices matter – Fresh pumpkin pie spice makes all the difference. If yours has been in the cupboard since last fall, it’s time for a new jar!
Follow these, and you’ll have a cake that’s moist, flavorful, and downright addictive. You’ve been warned!
Serving & Storing Pumpkin Spice Latte Cake
Oh, the best part—eating this beauty! I always serve this Pumpkin Spice Latte Cake slightly chilled—the cold makes that espresso cream cheese frosting taste like a dream. Pair it with a hot cup of coffee, and you’ve got autumn in every bite. Leftovers? (If you have any!) Store them covered in the fridge for up to 3 days. Want to get ahead? You can freeze the unfrosted cake for a month—just wrap it tightly in plastic wrap. Thaw overnight in the fridge before adding the soak and frosting. Easy as pie—or should I say, cake!
Pumpkin Spice Latte Cake FAQs
I get asked about this Pumpkin Spice Latte Cake all the time – here are the answers to the questions that pop up most often:
Can I use fresh pumpkin instead of canned?
Honestly? I don’t recommend it. Fresh pumpkin has way more water content than canned puree, and it’ll throw off your cake’s texture. Trust me – I learned this the hard way with a soggy pumpkin cake disaster years ago! Stick with canned pumpkin puree (not pie filling) for consistent, perfect results every time.
Can I leave out the coffee if I don’t like it?
You can, but you’ll lose that signature “latte” flavor that makes this cake special. If you’re sensitive to caffeine, decaf works great! For a coffee-free version, try replacing the espresso with warm milk and adding an extra teaspoon of vanilla. It’ll still be delicious – just more pumpkin spice than PSL.
How far in advance can I make this cake?
Perfect for planners! Bake the cake the day before – the flavors actually improve overnight. Just wait to add the latte soak and frosting until you’re ready to serve. The unfrosted cake keeps beautifully at room temp (covered) for a day, or you can freeze it for up to a month. The frosting? Make that fresh – cream cheese frostings don’t hold up well when made ahead.
Nutritional Information
Just so you know what you’re diving into (not that it’ll stop you from having seconds!), here’s the nutritional breakdown per slice of this Pumpkin Spice Latte Cake. Keep in mind these are estimates – actual numbers can vary based on your specific ingredients. Each indulgent serving packs about 320 calories, with 16g fat, 42g carbs, and 4g protein. Worth every delicious bite if you ask me!
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