Name: Pumpkin Spice Latte Cake Recipe
Prep time: 10 min
Cook time: 26 min
Total time: 36 min
Cuisine: American
Ingredients: 1 cup plus 2 tablespoons all purpose flour (spooned and leveled); 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1½ teaspoons pumpkin pie spice; ½ teaspoon ground cinnamon; 1 cup canned pumpkin puree (not pumpkin pie filling); ⅓ cup light brown sugar; ⅔ cup granulated sugar; ¼ cup sour cream or plain yogurt (not nonfat); ¼ cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 10 tablespoons unsalted butter (softened to cool room temperature); 2½ cups powdered sugar; 2 teaspoons milk (plus more, if needed); 2 teaspoons espresso powder (adjust to taste); ¾ teaspoon vanilla extract

Jump to Recipe· 4.3 from 63 reviews

If you’re craving a dessert that perfectly captures the cozy, comforting flavors of fall, you’ve got to try this Pumpkin Spice Latte Cake Recipe. It’s a tender, moist cake infused with pumpkin and warm spices, topped with a luscious espresso-flavored frosting that brings the essence of your favorite autumn drink into every bite. This cake is bursting with flavor and texture—a wonderful treat to enjoy any time you want to bring a little seasonal magic to your table.

Ingredients You’ll Need

A close-up of a square piece of moist brown cake with a thick layer of light beige frosting on top, sprinkled with a light dusting of cocoa powder. The cake sits on white parchment with some cocoa powder scattered around it. Behind the cake is a clear cup filled with dark coffee and another piece of the same cake with frosting. A golden spoon with crumbs is partially visible at the bottom right corner, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Pumpkin Spice Latte Cake Recipe has its role, combining to create that harmonious blend of spice, sweetness, and creaminess you’ll adore. From the tender pumpkin puree to the bold espresso powder in the frosting, these essentials work together to make your cake truly unforgettable.

All-purpose flour (1 cup plus 2 tablespoons): Provides the structure for a light and fluffy cake.
Baking powder (1 teaspoon): Helps the cake rise to perfect height and texture.
Baking soda (½ teaspoon): Works with the sour cream to keep the cake tender and moist.
Salt (¼ teaspoon): Enhances all the sweet and spicy flavors in the cake.
Pumpkin pie spice (1½ teaspoons): Brings the quintessential fall warmth with a blend of cinnamon, nutmeg, and cloves.
Ground cinnamon (½ teaspoon): Adds an extra layer of spice and fragrance.
Pumpkin puree (1 cup): The heart of the cake, delivering moisture, richness, and that unmistakable autumn taste.
Light brown sugar (⅓ cup): Gives a deep, caramel-like sweetness to balance the spices.
Granulated sugar (⅔ cup): Adds classic sweetness and helps with the cake’s light crumb.
Sour cream or plain yogurt (¼ cup): Keeps the cake moist and tender with a subtle tang.
Vegetable oil (¼ cup): Ensures the cake stays moist without heaviness.
Large eggs (2): Bind all the ingredients together and contribute to texture.
Vanilla extract (1 teaspoon): Rounds out the flavors with subtle sweetness.
Unsalted butter (10 tablespoons, softened): The base for a creamy, rich frosting.
Powdered sugar (2½ cups): Sweetens the frosting and gives it that smooth consistency.
Milk (2 teaspoons, plus more if needed): Adjusts frosting texture for perfect spreadability.
Espresso powder (2 teaspoons): Adds that iconic latte kick, enhancing the flavor complexity in the frosting.
Vanilla extract (¾ teaspoon): Balances the espresso with warmth and sweetness in the frosting.

How to Make Pumpkin Spice Latte Cake Recipe

Step 1: Prepare Your Oven and Dry Ingredients

Start by preheating your oven to 350°F and placing a rack in the center to ensure even baking. While it warms, whisk together your all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon in a bowl. This step distributes all the leavening agents and spices evenly, so every bite of your cake is perfectly seasoned and rises well.

Step 2: Combine the Wet Ingredients

In a large mixing bowl, whisk the pumpkin puree together with the brown sugar, granulated sugar, sour cream (or yogurt), vegetable oil, eggs, and vanilla extract until smooth and well blended. This combination brings moisture, sweetness, and richness to your batter while setting the stage for all the flavors to shine.

Step 3: Mix Dry and Wet Ingredients

Carefully add the dry flour mixture to the wet ingredients. Whisk just until everything is combined—overmixing can make the cake tough, so gentle folding is key here. Use a spatula to scrape down the sides and bottom of the bowl to ensure no pockets of flour remain. This step creates a smooth, velvety batter that bakes into moist perfection.

Step 4: Bake the Cake

Grease a 9×9 square baking pan thoroughly and pour your batter in, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles, which helps avoid holes in your final cake. Bake for 22 to 26 minutes, testing doneness with a toothpick in the center—it should come out clean or with just a few crumbs attached. Once baked, transfer the pan to a wire rack so the cake can cool completely before frosting.

Step 5: Make the Espresso-Infused Frosting

While the cake cools, whip up the frosting. Beat the softened butter with a mixer until smooth. Gradually add powdered sugar, beating after each cup to keep the texture light. Then add the milk, espresso powder, and vanilla extract, beating on high for a full minute—this step ensures the frosting is creamy and fluffy. If it’s too thick, add a little milk; if too thin, sprinkle in more powdered sugar until it’s just right for spreading.

Step 6: Frost the Cooled Cake

Once the cake has completely cooled, spread the espresso frosting evenly all over the top. The rich coffee flavor paired with the warm spices underneath makes this Pumpkin Spice Latte Cake Recipe a standout treat. This beautiful frosting gives the cake a glossy, enticing finish that will invite everyone to dig in.

How to Serve Pumpkin Spice Latte Cake Recipe

The image shows a single square piece of cake with two visible layers; the bottom layer is a moist, light brown cake, while the top layer is a thick, creamy frosting with a light beige color and tiny brown specks spread evenly across it in swirled patterns. The cake sits on a white marbled surface with whole cinnamon sticks placed nearby, adding a warm touch. Other similar pieces of cake are slightly out of focus in the background, giving a cozy and inviting feeling. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To take your Pumpkin Spice Latte Cake Recipe to the next level, consider garnishing with a sprinkle of cinnamon or finely chopped toasted pecans for a lovely crunch and extra flavor depth. A light dusting of cocoa powder can also pair beautifully with the espresso-infused frosting, giving your cake that finishing touch of elegance.

Side Dishes

This cake pairs wonderfully with a warm cup of coffee or a creamy chai latte, complementing its spiced and bold notes. If you’re serving it as dessert, a scoop of vanilla ice cream or a dollop of lightly whipped cream can offer a decadent contrast in temperature and texture that guests will love.

Creative Ways to Present

For a fun twist, cut the cake into small squares and serve on a platter with miniature latte cups for a cozy party vibe. You can also layer thin slices with alternating frosting for a delightful mini cake stack or arrange it alongside a small bowl of espresso beans or cinnamon sticks for visual appeal that ties into the flavor theme.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pumpkin Spice Latte Cake covered tightly at room temperature for up to three days, or store it in the fridge if your kitchen is warm. This will help preserve the frosting’s freshness and the cake’s tender crumb, so every bite stays delicious.

Freezing

This cake freezes beautifully. To freeze, wrap it tightly in plastic wrap and then in foil or place it in an airtight container. Frozen, it keeps well for up to two months. When ready to enjoy, thaw overnight in the fridge, then bring to room temperature for the best texture and flavor.

Reheating

Though usually enjoyed cold or at room temperature, if you’d like to enjoy a warm slice, gently warm a piece in the microwave for about 10-15 seconds. This will soften the frosting slightly and bring out the cozy fall flavors even more.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! If you use fresh pumpkin, make sure to cook it down until it’s soft and smooth, then drain any excess liquid for the best texture. Canned pumpkin puree is convenient, but fresh can bring a wonderful homemade touch.

Is the espresso powder flavor very strong in this cake?

The espresso powder in the frosting adds a subtle coffee note that enhances the pumpkin and spices without overpowering. If you prefer a milder coffee taste, reduce the espresso powder slightly or omit it entirely.

Can I substitute the sour cream with something else?

Yes, plain yogurt is an excellent substitute and keeps the cake moist with a slight tang. Avoid using nonfat yogurt or substitutes that might dry out the cake.

How many servings does this Pumpkin Spice Latte Cake Recipe make?

The cake yields about nine generous servings, perfect for a small gathering or family dessert. You can easily double the ingredients for a larger pan if needed.

What’s the best way to cut this cake without damaging the frosting?

Use a sharp, serrated knife and wipe it clean between cuts to keep your frosting neat and prevents dragging. Chilling the cake slightly before slicing can also help maintain clean edges.

Final Thoughts

This Pumpkin Spice Latte Cake Recipe is such a joy to make and share, filling your kitchen with the aromas of fall and your hearts with warmth. Whether you’re celebrating a special occasion or just want to treat yourself, this cake promises to deliver both comfort and delight in every bite. Give it a try—you’ll wonder how you ever enjoyed pumpkin spice season without it!