There’s nothing quite like welcoming the cool breeze of fall by turning your kitchen into a cozy haven full of sweet spices and rich coffee flavors. This Pumpkin Spice Latte Cake is like capturing the heart of autumn in a single bite: moist pumpkin puree mingles with warm cinnamon, nutmeg, and cloves, while a shot of espresso adds that delightful coffee kick we all crave. Every forkful feels like wrapping yourself in a soft scarf, sitting by a window speckled with falling leaves, and savoring a moment of pure contentment.
Over the years, I’ve tried countless pumpkin desserts, but this cake stands out for its perfect balance of sweetness, spice, and that subtle java undertone. When friends and family gather, the moment this cake appears, you can almost hear a collective sigh of delight. The final touch—a luscious cream cheese frosting kissed with pumpkin pie spice—takes it from everyday dessert to something truly special. Whether you’re celebrating the first crisp morning of the season or simply treating yourself to a comforting slice with an afternoon coffee, this cake promises to deliver warmth, flavor, and a dash of fall magic.
KEY INGREDIENTS IN PUMPKIN SPICE LATTE CAKE
Every ingredient in this Pumpkin Spice Latte Cake plays its own role in building layers of flavor and structure. From pantry staples to those little extras that make your taste buds sing, here’s a closer look at what you’ll need and why each component matters.
- All-purpose flour
Provides the structure and body of the cake. Its moderate protein content ensures a tender crumb that holds up under the weight of moist pumpkin puree and frosting.
- Baking powder
Acts as a leavening agent, creating tiny air bubbles that help the cake rise and maintain a light, fluffy texture.
- Baking soda
Works alongside baking powder to ensure proper lift, and helps balance the acidity from the pumpkin and brown sugar for a perfectly textured cake.
- Pumpkin pie spice
A warm blend of cinnamon, nutmeg, ginger, and cloves that infuses the cake with quintessential fall flavors in every mouthful.
- Salt
Enhances the sweetness and spices, rounding out the overall flavor profile so the cake isn’t cloying.
- Unsalted butter (softened)
Adds richness and moisture. Beating it until light and fluffy with the sugars helps incorporate air for a tender crumb.
- Granulated sugar
Sweetens the cake and assists in creating a delicate texture by trapping air during the creaming process.
- Light brown sugar
Contributes a subtle caramel note and extra moisture thanks to its molasses content, deepening the overall flavor.
- Eggs
Bind the ingredients together, provide structure, and add moisture for a richer texture. Adding them one at a time ensures a smooth batter.
- Vanilla extract
Enhances and rounds out the sweet and spicy notes, adding a familiar warm aroma.
- Canned pumpkin puree
Delivers that unmistakable pumpkin flavor and natural moisture, keeping the cake soft and tender.
- Brewed espresso or strong coffee (cooled)
Introduces a bold coffee undertone reminiscent of a classic pumpkin spice latte, amplifying the spices and adding complexity.
- Whole milk
Adds extra moisture and richness, helping the cake achieve a smooth, velvety crumb.
For the Frosting:
- Cream cheese (softened)
Creates a tangy, creamy base that pairs beautifully with the sweet spices and pumpkin notes.
- Unsalted butter (softened)
Adds structure and silkiness to the frosting, making it easy to spread.
- Powdered sugar
Sweetens and thickens the frosting, giving it that perfect, pipeable consistency.
- Vanilla extract
Infuses a sweet, floral undertone that balances the tang of cream cheese.
- Pumpkin pie spice
Sprinkles a final touch of autumn warmth right into the frosting, tying every bite back to that cherished fall flavor.
HOW TO MAKE PUMPKIN SPICE LATTE CAKE
Before diving into the step-by-step instructions, let’s talk about how these techniques come together to create a cake that’s tender, flavorful, and perfectly spiced. You’ll notice that creaming the butter and sugars, alternating dry and wet ingredients, and careful mixing all contribute to a uniform texture and balanced flavor in every slice.
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring the surface is well coated so the cake can release easily once baked.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt until evenly combined. Set this dry mixture aside.
3. In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes on medium speed.
4. Add the eggs one at a time, mixing well after each addition to ensure they’re fully incorporated. Stir in the vanilla extract until the batter is smooth and aromatic.
5. Gently fold in the pumpkin puree, mixing until it’s fully blended and the batter has a uniform color.
6. Gradually add the dry ingredients to the wet mixture, alternating with the cooled espresso and milk. Begin and end with the dry ingredients, mixing just until combined—overmixing can lead to a dense cake.
7. Pour the batter into the prepared cake pan, using a spatula to smooth the top for an even bake.
8. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely before frosting.
10. For the frosting, beat the cream cheese and butter together until smooth and creamy, scraping down the sides of the bowl as needed.
11. Gradually add the powdered sugar, beating on low until it’s incorporated, then increase speed to achieve a creamy and spreadable consistency. Mix in the vanilla extract and pumpkin pie spice until evenly distributed.
12. Once the cake is completely cool, spread the frosting evenly over the top. If desired, sprinkle a little extra pumpkin pie spice on top for a decorative finish.
SERVING SUGGESTIONS FOR PUMPKIN SPICE LATTE CAKE
When it comes time to serve this autumnal delight, you can elevate the experience with thoughtful pairings and presentations. Whether you’re hosting a cozy brunch or treating yourself after a busy day, these suggestions will help you make every slice feel like a special celebration of fall’s best flavors.
- Serve each slice alongside a steaming mug of pumpkin spice latte topped with foamy milk and a dusting of cinnamon, echoing the cake’s own spice profile and creating a match made in heaven.
- Garnish plated cake with a dollop of fresh whipped cream and a sprinkle of crushed gingersnap cookies for added texture and a hint of molasses.
- Pair a generous slice with a small pitcher of warm hot apple cider, spiked with a cinnamon stick and a slice of orange, to complement the cake’s rich pumpkin and coffee notes.
- Present individual portions on a rustic wooden board or slate platter, decorating with edible autumn leaves or a handful of toasted pecans for a charming, festive look.
HOW TO STORE PUMPKIN SPICE LATTE CAKE
Proper storage ensures that your Pumpkin Spice Latte Cake stays as moist and flavorful as the day it came out of the oven. With just a few simple steps, you can maintain its texture and taste for days, making it a perfect make-ahead dessert or a treat to enjoy throughout the week.
- Refrigerate in an airtight container: After frosting, place the cake in a sealed cake keeper or wrap the entire pan tightly with plastic wrap to prevent the frosting from absorbing any odors and the cake from drying out.
- Freeze individual slices: For longer storage, wrap each slice in plastic wrap and then in aluminum foil before placing in a freezer-safe bag. Thaw in the refrigerator overnight to retain moisture and flavor.
- Keep frosting separate (if needed): If you prefer to bake ahead and frost just before serving, store the unfrosted cake wrapped in plastic at room temperature for up to two days. Keep the cream cheese frosting in a sealed container in the fridge.
- Bring to room temperature before serving: Cold cream cheese frosting can be firm, so let refrigerated cake sit at room temperature for about 20–30 minutes before slicing to achieve that soft, creamy texture.
CONCLUSION
This Pumpkin Spice Latte Cake is a celebration of all the cozy, comforting flavors that make autumn so magical. From the first moist, warmly spiced bite to the final swirl of pumpkin pie spice–kissed cream cheese frosting, you’ll find that this recipe offers a beautiful fusion of coffeehouse vibes and home-baked charm. With an intermediate difficulty level and a total time investment of under an hour—plus a brief rest while the cake cools—it’s an achievable project that feels truly special. You’ll love how the bold coffee notes accentuate the pumpkin puree, how the sugars and fats balance moisture and structure, and how the spices weave through every layer.
Feel free to print this article and save it in your favorite recipe binder or digital folder, so you can revisit it whenever you need a slice of autumn comfort. You can also find a FAQ below to help answer any questions that pop up as you gather ingredients or prepare to bake. If you give this cake a try, I’d love to hear about your experience—whether you tweaked the spices, adjusted the sweetness, or paired it with a creative beverage of your own. Your comments, questions, and feedback are always welcome, and I’m here to help if you need any guidance in the kitchen. Happy baking and may your home be filled with the sweet essence of fall!
Pumpkin Spice Latte Cake
Description
This moist and flavorful cake marries rich pumpkin puree with aromatic spices and coffee, topped with creamy frosting for an irresistible treat perfect for autumn.
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
-
In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
-
In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
-
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
-
Mix in the pumpkin puree until well combined.
-
Gradually add the dry ingredients to the wet mixture, alternating with the brewed espresso and milk. Begin and end with the dry ingredients. Mix until just combined.
-
Pour the batter into the prepared cake pan and smooth the top with a spatula.
-
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
-
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
-
For the frosting, beat together the cream cheese and butter until smooth.
-
Gradually add the powdered sugar, beating until creamy and smooth. Mix in the vanilla extract and pumpkin pie spice.
-
Once the cake is completely cool, spread the frosting on top. Optionally, sprinkle a little additional pumpkin pie spice on top for extra flavor and decoration.
Note
- Ensure the espresso or coffee is cooled to avoid curdling the batter.
- Pumpkin pie spice can be made at home using a blend of cinnamon, nutmeg, ginger, and cloves.
- This cake pairs perfectly with a pumpkin spice latte or hot apple cider.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
