This Pumpkin Spice Latte Cake wraps you in a warm embrace of all things fall. Soft layers of pumpkin-scented cake laddered with creamy, spiced frosting create a symphony of sweet, earthy, and bold coffee notes that dance on your palate. Each slice is like a cozy hug on a chilly afternoon, combining the best of a latte’s velvety mouthfeel with pumpkin’s natural sweetness. That satisfying hint of espresso weaves through each bite, balancing the sugary richness with a subtle, invigorating edge—perfect for a mid-morning treat alongside your favorite brew or as a showstopping finale to a festive dinner. The cake is studded with warming spices like cinnamon and pumpkin pie spice, offering that quintessential fall flavor we all crave when temperatures start to dip. As you slice through the tender crumb, you’ll notice the contrasting textures: a light, moist cake that yields effortlessly under your fork, topped by a smooth, luxuriously tangy cream cheese frosting spiced just right to complement every mouthful. Baking this treat fills your kitchen with that irresistible seasonal vibe you simply can’t bottle, but you can taste.
Inspired by café culture and homemade comfort, this cake builds on an intermediate-level recipe that balances precision and creativity. It’s perfect for those days when you want to impress friends at a fall gathering without spending hours over a stovetop. With a prep time of just 30 minutes, 30 minutes of baking, and a short 10-minute rest, you’ll have twelve generous slices, each roughly 450 calories—a delightful indulgence that’s worth every sumptuous bite. The combination of pantry staples like all-purpose flour, granulated sugar, and fragrant spices with a good-quality canned pumpkin puree means you don’t have to hunt down obscure ingredients. Brewing up strong coffee or pulling a shot of espresso brings that authentic latte essence right into the cake batter, while the swirl of homemade cream cheese frosting enriched with pumpkin pie spice finishes it off with a creamy, tangy flourish. Whether you’re planning a cozy weekend brunch, a festive holiday dessert, or just craving an autumn-inspired pick-me-up, this Pumpkin Spice Latte Cake is your ticket to seasonal bliss.
KEY INGREDIENTS IN PUMPKIN SPICE LATTE CAKE
Before grabbing your mixing bowls, let’s break down what you’ll need to create this fall favorite. Each ingredient plays a special role in building that perfect balance of pumpkin warmth, coffee complexity, and tender crumb, so read on to see why nothing can be skipped or swapped carelessly!
- All-purpose flour
Provides the sturdy yet tender structure for the cake layers, allowing them to rise beautifully without becoming too dense.
- Baking powder
Acts as a primary leavening agent, giving lift and a light texture to the batter when it hits the warm oven.
- Baking soda
Works alongside baking powder to neutralize acidity and contribute to a perfectly risen crumb.
- Pumpkin pie spice
A blend of warming cinnamon, nutmeg, ginger, and cloves that infuses each bite with classic autumn character.
- Ground cinnamon
Adds an extra layer of sweet-spicy warmth, complementing the richer pumpkin pie spice.
- Salt
Balances sweetness and amplifies all the other flavors, ensuring your cake isn’t cloying.
- Granulated sugar
Sweetens the cake while contributing to its tender, moist texture.
- Unsalted butter
Brings rich flavor and helps create those little pockets of lightness in the crumb; using unsalted lets you control overall saltiness.
- Vegetable oil
Keeps the cake exceptionally moist, yielding a softer bite than butter alone could achieve.
- Eggs
Provide structure, richness, and help bind the batter together for a smooth, consistent cake.
- Vanilla extract
Enhances and rounds out all the sweet and spiced notes, adding depth to the overall flavor profile.
- Pumpkin puree
Delivers natural pumpkin sweetness, moisture, and vibrant autumn color throughout the cake.
- Brewed espresso or strong coffee
Brings authentic latte flavor, intensifying the spices and adding a subtle roast note in every forkful.
- Milk
Lightens the batter and ensures a supple, tender crumb by adding moisture without weight.
- Cream cheese
Forms the tangy, creamy base of the frosting, balancing the sweetness of the sugar.
- Powdered sugar
Sweetens and thickens the frosting into a spreadable, cloud-like topping.
- Optional garnish (ground cinnamon, whipped cream, or pumpkin spice)
Adds visual appeal and a final hit of spice or creaminess for that true latte-inspired finish.
HOW TO MAKE PUMPKIN SPICE LATTE CAKE
Let’s walk through the steps that turn those pantry ingredients into a showstopping dessert. From preheating the oven to frosting the final layer, each technique builds on the last to achieve a tender cake bursting with pumpkin and coffee notes.
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly, tapping out any excess flour to ensure the layers release easily after baking.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt. This dry blend ensures even distribution of leavening and spices throughout the cake.
3. In a large bowl, beat the granulated sugar, softened butter, and vegetable oil on medium speed with an electric mixer until the mixture is light in color and fluffy in texture—about 2–3 minutes.
4. Add the eggs one at a time, beating well after each addition to fully incorporate them, then stir in the vanilla extract until the batter is smooth and glossy.
5. Mix in the pumpkin puree until fully combined, scraping down the sides of the bowl to avoid any pockets of unmixed batter.
6. Gradually add the dry flour mixture to the pumpkin batter in three additions, alternating with the cooled espresso (or strong coffee) and milk in two additions. Begin and end with the flour, gently mixing until just combined—overmixing can lead to a tougher crumb.
7. Divide the batter evenly between your prepared pans, using a spatula to smooth the tops so they bake up flat and level.
8. Bake for 25–30 minutes, or until a toothpick inserted into the center of each cake comes out clean and the edges begin to pull away from the pans.
9. Let the cakes cool in their pans for about 10 minutes, then run a knife around the edges and carefully turn them out onto wire racks to cool completely.
10. For the frosting, beat the softened cream cheese and butter together in a large bowl until perfectly smooth and lump-free.
11. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract and pumpkin pie spice until the frosting is silky and spreadable.
12. Once the cakes have cooled completely, spread a generous layer of frosting over one cake layer. Carefully top with the second layer, then frost the top and sides of the assembled cake.
13. Garnish with a light sprinkle of ground cinnamon, a dollop of whipped cream, or an extra dash of pumpkin pie spice for that final latte-inspired flourish.
SERVING SUGGESTIONS FOR PUMPKIN SPICE LATTE CAKE
After all your baking and frosting efforts, presenting this Pumpkin Spice Latte Cake in just the right way transforms it into a centerpiece. Think about how each serving can enhance textures, flavors, and the overall experience for family and friends. Whether you’re aiming for a cozy afternoon pick-me-up or a stylish finish to a festive meal, these tips will help you plate each slice to perfection.
- Whipped Cream Cloud: Top each slice with a generous dollop of freshly whipped cream spiked with a little vanilla extract. The light, airy cream contrasts beautifully with the dense, spiced cake while evoking the frothy top of your favorite latte.
- Latte Pairing: Serve alongside a steaming cup of coffee or homemade pumpkin spice latte. Pour a shot of espresso over steamed milk with a pinch of cinnamon, so each bite and sip echo the cake’s flavors and bring out its espresso undertones.
- Toasted Nut Crunch: Sprinkle chopped toasted pecans or walnuts on the plate or directly on the frosting. The nuts offer a pleasing crunch and an extra layer of autumnal flavor that plays off the creamy frosting.
- Vanilla Ice Cream Duo: Present a slice with a scoop of cold vanilla ice cream on the side. The contrast of temperatures—warm cake next to melting ice cream—creates a delightful sensory interplay, and the ice cream’s subtle sweetness rounds out the spices.
HOW TO STORE PUMPKIN SPICE LATTE CAKE
Maintaining the moisture, texture, and flavor of this cake over time means choosing the right storage strategy. Because of its cream cheese frosting, refrigeration is key, but with a few simple tricks, you can keep each slice tasting as fresh as the day you baked it. Read on for tips that will keep your seasonal masterpiece in tip-top shape.
- Refrigerate in an Airtight Container
Place the entire cake or individual slices in a cake keeper or airtight container to prevent the frosting from drying out. Refrigerate for up to 5 days, letting slices come to room temperature (about 20 minutes) before serving for the best mouthfeel.
- Plastic Wrap Protection
If you don’t have a container large enough, tightly wrap the frosted cake in two layers of plastic wrap. This prevents the cake from absorbing any fridge odors and keeps the crumb soft and tender.
- Freeze for Longer Storage
To freeze, slice the cake and flash-freeze the individual pieces on a baking sheet for 1 hour. Then wrap each slice in plastic wrap followed by aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Bring Back Freshness
If the cake seems a bit dry after refrigeration, sprinkle a few drops of milk over the top before microwaving a slice for 10–15 seconds. This quick hack will revive moisture and softness.
CONCLUSION
We’ve journeyed together from the first swirl of spices in the mixing bowl to that gratifying moment when a fork glides through a tender, espresso-infused slice of Pumpkin Spice Latte Cake. This autumnal dessert brings together the best of café culture and home-baked warmth: moist pumpkin layers, a hint of coffee, and a luscious cream cheese frosting spiced to perfection. With just 30 minutes of prep, 30 minutes of baking, and a brief rest, you’ll transform simple pantry staples into a showstopping treat that’s perfect for fall gatherings, holiday tables, or cozy weekend brunches. Remember, the magic really happens when you share a slice with friends or family, so don’t be shy about inviting people over to taste the perfect blend of pumpkin, spice, and coffee all in one heavenly cake.
Feel free to print this article and save it for later, because you’ll want to revisit this recipe again and again throughout the season. You can also find a FAQ below to troubleshoot any questions or dive deeper into variations. If you give this Pumpkin Spice Latte Cake a try, I’d love to hear how it turns out! Leave a comment with your favorite garnish, drop any questions you have about baking times or substitutions, or share your own tweaks to the recipe. Your feedback helps make this kitchen community as cozy and welcoming as a warm autumn day—so don’t hesitate to reach out, and happy baking!
Pumpkin Spice Latte Cake
Description
Rich layers of pumpkin cake infused with espresso and warming spices create the ultimate autumn treat. Topped with creamy frosting, it’s a cozy slice of heaven.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
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In a large bowl, beat the sugar, butter, and oil until light and fluffy using an electric mixer.
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Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
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Mix in the pumpkin puree until well combined.
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Gradually add the flour mixture to the pumpkin mixture, alternating with the espresso and milk, beginning and ending with the flour mixture. Mix until just combined.
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Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
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Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
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Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
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For the frosting, beat the cream cheese and butter together in a large bowl until smooth.
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Gradually add the powdered sugar, beating well after each addition. Stir in the vanilla extract and pumpkin pie spice until creamy.
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Once the cakes have cooled, spread the frosting over one cake layer. Top with the second layer and frost the top and sides.
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Garnish with a sprinkle of ground cinnamon, a dollop of whipped cream, or a touch of extra pumpkin spice if desired.
Note
- This cake marries the flavors of a pumpkin spice latte into a delightful dessert.
- Perfect for autumn gatherings, the combination of pumpkin and coffee tantalizes the taste buds.
- You can substitute strong brewed coffee for espresso for a milder coffee flavor.
- Store the cake in the refrigerator for optimal freshness.
- Garnishing with whipped cream gives it a true latte feel.
- Consider adding nuts for extra texture and flavor.
