If you’re anything like me and love all things pumpkin spice during the cozy months, then this Pumpkin Spice Latte Cake Recipe is going to be your new favorite treat. It perfectly captures that warm, comforting coffeehouse vibe—think the rich flavors of pumpkin, warming spices, and a subtle espresso kick all wrapped into a moist, tender cake. I absolutely love how this turns out because it’s not just a cake; it’s like having your favorite latte in dessert form!
This Pumpkin Spice Latte Cake Recipe is great for when you want something special without the fuss. I first tried it on a chilly weekend afternoon, and my family went crazy for it—I bet yours will too! Whether it’s a holiday gathering, a comforting weekend dessert, or just a sweet pick-me-up, this recipe fits the bill perfectly.
Why You’ll Love This Recipe
- Easy to Make: You don’t need fancy equipment or complicated steps—just simple ingredients and a regular oven.
- Perfect Flavor Balance: The blend of pumpkin pie spice with espresso powder delivers a unique and irresistible taste.
- Moist and Tender Texture: Thanks to sour cream and pumpkin puree, the cake stays soft and luscious.
- Versatile Serving Options: Great chilled or at room temperature, making it perfect for any occasion.
Ingredients You’ll Need
The magic of this Pumpkin Spice Latte Cake Recipe lies in combining common pantry staples with a few special touches that bring out the best in each component. The pumpkin puree gives moisture and flavor, the espresso powder adds that authentic coffee kick, and the spices create cozy warmth—each ingredient works together beautifully.
- All-purpose flour: Spoon and level for accuracy to keep the cake light.
- Baking powder and baking soda: These leavening agents help the cake rise perfectly.
- Salt: Enhances all the flavors and balances the sweetness.
- Pumpkin pie spice & cinnamon: The quintessential fall spices that give the cake its signature taste.
- Pumpkin puree: Use canned pumpkin, not pie filling, for the right consistency and flavor.
- Light brown sugar & granulated sugar: These provide both moisture and sweetness.
- Sour cream or plain yogurt: Adds tenderness and a slight tang that keeps the cake from being too sweet.
- Vegetable oil: Keeps the crumb moist and soft.
- Eggs: Bind the ingredients and give structure.
- Vanilla extract: Just a splash to deepen the flavor.
- Unsalted butter: For that luscious, creamy frosting base.
- Powdered sugar: Creates a smooth, sweet frosting texture.
- Milk: Thins the frosting to your perfect consistency.
- Espresso powder: The secret ingredient for that authentic latte flavor.
Variations
I love making this Pumpkin Spice Latte Cake Recipe my own by tweaking a few ingredients to fit the season or my mood. Feel free to play around—you’ll find it’s quite forgiving and adaptable!
- Spice Level: I sometimes add a pinch of nutmeg or cloves for an extra spice punch and love how it complements the espresso flavor.
- Gluten-Free: I’ve swapped in gluten-free flour blends with success when baking for friends with sensitivities.
- Dairy-Free: Using coconut yogurt and dairy-free butter makes this cake just as delicious without the dairy.
- Less Coffee Flavor: Start with 1 teaspoon of espresso powder and adjust to taste—I’ve done this when baking for those who prefer a lighter coffee note.
How to Make Pumpkin Spice Latte Cake Recipe
Step 1: Preheat and Prep Your Dry Ingredients
First things first, get your oven set to 350°F with the rack in the center. Then, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon in a medium bowl. I like to give this a good mix to make sure all those spices are evenly distributed—it really sets the flavor stage for the cake.
Step 2: Mix Your Wet Ingredients
In a large bowl, whisk the pumpkin puree, both sugars, sour cream, vegetable oil, eggs, and vanilla extract until smooth. This mix smells amazing! When I first tried this step, I liked to take a moment to savor that autumn aroma—trust me, it gets everyone excited for the cake ahead.
Step 3: Combine and Don’t Overmix
Pour your dry ingredients into the wet and whisk just until everything is combined—don’t overdo it, or the cake could get tough. Once mostly mixed, I stop using the whisk and switch to a rubber spatula to gently fold in any remaining flour from the sides and bottom. This keeps the batter light and airy.
Step 4: Bake Your Cake
Grease a 9×9 square pan and pour your batter in. To avoid air pockets, I tap the pan firmly on the counter a couple of times—that trick works like magic. Bake for 22 to 26 minutes, checking with a toothpick for doneness. When it comes out clean, you know it’s ready! Then let the cake cool completely on a wire rack before frosting.
Step 5: Make the Espresso Frosting
Beat the softened butter until smooth using your mixer. Gradually add in powdered sugar one cup at a time. Then mix in milk, espresso powder, and vanilla. Whip on high for a minute until creamy and fluffy. If you find the frosting too thick, add a smidge more milk. Too thin? A little extra powdered sugar will fix it right up. Spread this luscious frosting evenly over the cooled cake and get ready to enjoy!
Pro Tips for Making Pumpkin Spice Latte Cake Recipe
- Even Spice Distribution: I like to whisk the dry spices with the flour really well so no single bite overwhelms the palate.
- Don’t Overmix: This is key! Overmixing toughens the cake, so stop as soon as ingredients just come together.
- Tapping the Pan: Tapping removes air bubbles for an even crumb—one of those little steps that really makes a difference.
- Espresso Powder Amount: I always recommend starting with less, tasting your frosting, and then adjusting—you can’t take it out once added!
How to Serve Pumpkin Spice Latte Cake Recipe
Garnishes
My go-to garnish for this cake is a simple dusting of cinnamon or nutmeg on top—helps to hint at the spices inside and makes it look so inviting. Sometimes I add a few chocolate-covered espresso beans for a fun crunch and that extra coffee vibe. Whipped cream on the side is also a lovely touch if you want to make it a bit more indulgent.
Side Dishes
Since this Pumpkin Spice Latte Cake Recipe already has a caffeine hit, I love pairing it with a mild herbal tea or a creamy chai latte to complement its warm spices. For a cozy brunch, sliced fresh fruit or spiced nuts make perfect companions. I’ve also served it alongside a scoop of vanilla ice cream for a decadent dessert twist.
Creative Ways to Present
For a more festive occasion, I’ve layered this cake with cream cheese frosting and decorated it with cinnamon sticks and small pumpkins for autumn gatherings. Serving it in little mason jars or cutting it into bars with a drizzle of caramel sauce makes it even more delightful for parties. Get creative—this cake is versatile enough to shine in many presentations!
Make Ahead and Storage
Storing Leftovers
Once frosted, I store this cake covered tightly at cool room temperature if I plan to eat it within 2 days—that keeps it moist and fresh. Beyond that, I pop it into the fridge; the frosting firms up nicely and it lasts up to 4 days without losing flavor.
Freezing
If you want to keep the Pumpkin Spice Latte Cake Recipe longer, freezing works wonderfully. I freeze the cake layers unfrosted, wrapped well in plastic wrap and foil, then thaw overnight before frosting. The texture holds up great, and the frosting stays fresh when applied just before serving.
Reheating
To enjoy leftovers warm, I microwave a slice on low power for about 15 seconds—just enough to warm it without melting the frosting too much. This simple trick restores some of that fresh-baked feel, making every bite as cozy as the first.
FAQs
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Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! If you use fresh pumpkin, just be sure to cook and puree it well until smooth and drain any excess liquid so the texture of your Pumpkin Spice Latte Cake Recipe stays perfect. It might add a slightly fresher flavor too.
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What if I don’t have espresso powder?
You can substitute 1 teaspoon of cinnamon or pumpkin pie spice instead to keep the warm spice profile. While the coffee flavor won’t be as bold, the cake will still taste delicious and cozy.
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How long can I store this cake before it goes bad?
At room temperature, it’s best within 2 days. If you refrigerate, it lasts up to 4 days. Beyond that, freezing is your best option to maintain freshness.
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Can I make this recipe into cupcakes?
Yes! Just adjust the baking time to about 18-20 minutes and keep an eye on them. The cupcake format makes perfect single servings and is great for parties.
Final Thoughts
This Pumpkin Spice Latte Cake Recipe holds a special place in my kitchen because it’s like capturing autumn in every bite. I love sharing it with friends during chilly afternoons when everyone needs a little cozy pick-me-up. You’ll find it’s surprisingly simple to make, yet so satisfying and flavorful—it’s one of those recipes that keeps bringing everyone back for seconds. I hope you enjoy baking and eating it just as much as I do!
Print
Pumpkin Spice Latte Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Total Time: 43 minutes
- Yield: 9 to 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Spice Latte Cake perfectly combines the warm, cozy flavors of pumpkin and autumn spices with a rich espresso-infused frosting. Moist and tender with a delicate crumb, this cake is ideal for fall gatherings or as a festive treat to enjoy with your favorite coffee. The espresso powder adds an optional bold coffee flavor that can be adjusted to taste or replaced with additional spices for a non-coffee version.
Ingredients
Cake:
- 1 cup plus 2 tablespoons all purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 cup canned pumpkin puree, not pumpkin pie filling
- 1/3 cup light brown sugar
- 2/3 cup granulated sugar
- 1/4 cup sour cream or plain yogurt, not nonfat
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Frosting:
- 10 tablespoons unsalted butter, softened to cool room temperature
- 2 1/2 cups powdered sugar
- 2 teaspoons milk, plus more if needed
- 2 teaspoons espresso powder, adjust to taste
- 3/4 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) placing a rack in the center for even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until fully combined. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, sour cream (or plain yogurt), vegetable oil, eggs, and vanilla extract until smooth and well incorporated.
- Mix Batter: Add the dry ingredient mixture to the wet ingredients and whisk gently until just combined. Avoid overmixing to maintain cake tenderness. Use a rubber spatula to scrape the sides and bottom of the bowl and stir a couple of times to ensure even mixing.
- Prepare Baking Pan: Grease a 9×9 inch square baking pan thoroughly. Pour the batter into the pan and tap firmly on the countertop a few times to release any trapped air bubbles.
- Bake: Bake the cake for 22-26 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and place the pan on a wire rack to cool completely before frosting.
- Make Frosting: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the milk, espresso powder, and vanilla extract, then beat on high speed for one full minute until light and fluffy. Adjust consistency by adding more powdered sugar to thicken or milk to thin if needed.
- Frost Cake: Spread the espresso buttercream evenly over the cooled cake. Slice and serve chilled or at room temperature.
Notes
- Espresso powder is finely ground coffee crystals that provide a strong coffee flavor, available in most grocery stores near coffee or baking supplies, or online.
- Use 2 teaspoons of espresso powder for a bold coffee flavor; reduce to 1 teaspoon if you prefer a milder taste, adding more if desired after tasting.
- If you want to skip the coffee flavor entirely, substitute the espresso powder with 1 teaspoon cinnamon or pumpkin pie spice instead.
- Serve the cake chilled or at room temperature for best texture and flavor.
- Store the cake at cool room temperature for up to 2 days or refrigerate for up to 4 days to maintain freshness.
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 306 kcal
- Sugar: 40 g
- Sodium: 68 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.4 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 55 mg
