Pumpkin Spice Latte Cake is the sweet embodiment of fall in every bite. Imagine a tender, moist cake infused with the warm spices of cinnamon and nutmeg, complemented by the rich, earthy notes of pumpkin and a touch of espresso. This delectable dessert combines the beloved flavors of your favorite caffeinated drink with a fluffy cake that will charm both coffee aficionados and dessert lovers alike. It’s a treat that not only satisfies a craving but also brings the cozy vibes of fall to your kitchen, inviting friends and family to gather around for a slice of seasonal goodness.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Pumpkin Spice Latte Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Pumpkin Spice Latte Cake

I first stumbled upon Pumpkin Spice Latte Cake during a chilly autumn afternoon when I yearned for something that echoed the flavors of my seasonal obsession—pumpkin spice lattes. Each trial brought me closer to this perfect balance of spice and sweetness, and now sharing this recipe feels like passing along a treasured secret. You’re going to love it! Easy to whip up, wonderfully fragrant, and completely satisfying, this cake is sure to become a year-round favorite, regardless of the season.

Why You’ll Love This Recipe

Simple & Quick: This cake comes together in under an hour, perfect for both novice and seasoned bakers.
Irresistible Flavor: The blend of pumpkin, spices, and espresso offers a delightful taste experience that dances on your palate.
Eye-Catching Appeal: With its cream cheese filling and luscious frosting, this cake is as beautiful as it is delicious.
Flexible Serving: Perfect for brunch gatherings, fall celebrations, or even a cozy evening treat with your favorite mug of coffee.
Diet-Friendly Options: Substitute ingredients like Greek yogurt for sour cream or opt for gluten-free flour to tailor this cake to dietary needs.

Ingredients You’ll Need

2 1/3 cups All-purpose flour: This forms the foundation of your cake. Make sure to spoon and level the flour for accuracy.
1 tsp Baking powder: This will help your cake rise beautifully.
1/4 tsp Baking soda: Another leavening agent to ensure a light texture.
1/2 tsp Salt: Enhances the overall flavor.
1 1/2 tsp Ground cinnamon: Adds warmth and depth of flavor; fresh ground is always best!
1 tsp Pumpkin pie spice: This mix of spices perfectly complements the pumpkin.
3/4 cup Oil (canola or vegetable): Keeps the cake moist and tender.
1 1/4 cups White granulated sugar: Sweetens without overwhelming the spice.
1 tsp Pure vanilla extract: A flavor enhancer that makes everything better!
1/2 cup Sour cream (room temperature or Greek yogurt): Adds moisture and a tangy flavor; Greek yogurt is a great low-fat alternative.
1/4 cup Milk (room temperature): Measured for the best texture.
3 Large eggs (room temperature): Room temperature eggs emulsify better into the batter.
15 oz Pumpkin puree (not pumpkin pie filling): Essential for that rich pumpkin flavor. Always select pure pumpkin puree for the best results.
4 oz Cream cheese (room temperature): For a smooth and creamy filling.
1/2 cup Sweetened condensed milk: Adds a luscious sweetness and richness to your filling.
1 cup Powdered sugar (sifted): For the filling and later, the frosting.
2 TBSP Pumpkin puree: Extra for the filling, taking your flavor up a notch.
1 tsp Espresso powder: Intenses the coffee flavor without the liquid.
3/4 cup Unsalted butter (room temperature): Creams beautifully for rich frosting, unsalted to control taste.
3 cups Powdered sugar (sifted): For the dreamy frosting, sifting ensures no lumps.
1 tsp Pure vanilla extract: Just a little for that irresistible flavor.
2 tsp Espresso powder: Deepens flavors in the frosting.
1 tsp Pumpkin pie spice: Ties everything together with that signature fall flavor.

How to Make Pumpkin Spice Latte Cake

Preheat the oven: Set your oven to 350℉. Grab a 9×9-inch square baking pan, spray it with a non-stick baking spray, and line the bottom with parchment paper for easy removal later; spray again to ensure nothing sticks.
Prepare the dry ingredients: In a medium bowl, sift together 2 1/3 cups all-purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, and 1 tsp pumpkin pie spice. This step helps your cake rise evenly.
Moisten your pumpkin: Set aside 2 tablespoons of pumpkin puree. Spread the remaining pumpkin out on a dinner plate and blot it gently with 6 sheets of paper towels (two at a time) to remove excess moisture, ensuring a fluffier cake.
Mix the wet ingredients: In a large bowl, whisk together 3/4 cup oil, 1 1/4 cups white granulated sugar, 1 tsp pure vanilla extract, 1/2 cup sour cream, 1/4 cup milk, 3 large eggs, and the 15 oz of pumpkin puree until well combined.
Combine dry and wet ingredients: Gently fold the dry mixture into the wet ingredients using a rubber spatula until just combined—be careful not to overmix.
Bake the cake: Spread the pumpkin batter into your prepared pan. Place in the oven and bake for 38-42 minutes, or until a toothpick inserted in the center comes out clean. The aroma filling your kitchen will be heavenly!
Cool the cake: Once baked, let it sit in the pan for 10 minutes before transferring it to a cooling rack. Make sure it cools completely before adding any toppings.
Prepare the filling: In a small bowl, blend together 4 oz cream cheese, 1/2 cup sweetened condensed milk, 1 cup sifted powdered sugar, 2 tablespoons pumpkin puree, 1 tsp espresso powder, and 1 tsp pumpkin pie spice until creamy. Set aside.
Create frosting mixture: In a medium bowl, sift 3 cups powdered sugar and mix in 2 tsp espresso powder and 1 tsp pumpkin pie spice; set aside for the frosting.
Make the frosting: In a large bowl, beat 3/4 cup unsalted butter on high speed for 2 minutes. Add in 4 oz cream cheese and mix for an additional minute, making sure to scrape down the sides of the bowl. Gradually mix in the powdered sugar mixture until just combined, and then add in 1 tsp pure vanilla extract. Mix until smooth and creamy.
Add filling to the cake: Use the bottom of a wooden spoon to poke holes into the cake, about 2/3 down. Space them evenly, roughly 1/2 inch to 1 inch apart for optimal filling.
Fill the cake: Pour the filling into a piping bag and carefully fill the holes with the cream cheese mixture. If there’s any excess filling on top, smooth it out using a spatula.
Frost the cake: Spread the frosting evenly over the top of the cake with an offset spatula. For the best results, pop the cake in the freezer for 10 minutes to help set the frosting.

Storing & Reheating

To keep your Pumpkin Spice Latte Cake delightful, store it in an airtight container at room temperature for 1-2 days. For longer storage, refrigerator it up to a week. You can even freeze it, well-wrapped, for a maximum of 3 months. When you’re ready to enjoy it again, pop it in the microwave for a quick warm-up—about 10-15 seconds should do the trick! Keep in mind that the texture might soften slightly, so a light dusting of powdered sugar before serving can brighten it up.

Chef’s Helpful Tips

Avoiding dry cake: Make sure to blot the pumpkin puree well; excess moisture can make the cake dense.
Room temperature ingredients: Always use room temperature eggs and dairy, as this leads to better incorporation and a smoother batter.
Baking time: Start checking for doneness a few minutes before the suggested baking time to prevent overbaking.
Frosting mix: Don’t skip the sifting of powdered sugar. This reduces lumps in your frosting, making it smooth and creamy.
Make ahead: This cake can be made a day in advance and stored, allowing the flavors to meld beautifully overnight.

It’s the perfect combination of fall flavors and cozy vibes, and a treat that everyone will adore. So, whisk together the ingredients, pour this delightful batter, and let the aromas fill your kitchen with warmth! Embrace your creativity by experimenting with this recipe as you will surely find joy in every slice!

Recipe FAQs

Can I make this cake ahead of time?

Absolutely! You can bake the cake and make the frosting a day in advance. Just store the unfrosted cake in an airtight container at room temperature and keep the frosting in the fridge. Frost just before serving to keep the cake moist.

What type of pumpkin is best for this recipe?

For the best flavor and texture, use pure pumpkin puree, available in cans at your local grocery store. Avoid pumpkin pie filling as it contains added sugars and spices that could alter the recipe.

Can I substitute the espresso powder?

Yes! If you’re not a coffee fan or don’t have espresso powder on hand, you can use instant coffee or simply omit it for a more traditional pumpkin spice flavor.

How do I prevent my cake from sticking to the pan?

To ensure easy release, properly prep your pan by spraying it generously with non-stick cooking spray and lining it with parchment paper. This will allow you to lift the cake out effortlessly once it’s cooled!

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Pumpkin Spice Latte Cake

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Author: Anna
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes
Yield: 16 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

This Pumpkin Spice Latte Cake is a delightful combination of pumpkin puree, warm spices, and creamy frosting. It’s simple to make and perfect for cozy gatherings, offering a perfect balance of flavors that every dessert lover will adore.

Ingredients

Scale

2 1/3 cups All-purpose flour
1 tsp Baking powder
1/4 tsp Baking soda
1/2 tsp Salt
1 1/2 tsp Ground cinnamon
1 tsp Pumpkin pie spice
3/4 cup Oil, canola or vegetable
1 1/4 cups White granulated sugar
1 tsp Pure vanilla extract
1/2 cup Sour cream, room temperature or greek yogurt
1/4 cup Milk, room temperature
3 Large eggs, room temperature
15 oz Pumpkin puree can, not pumpkin pie filling
4 oz Cream cheese, room temperature
1/2 cup Sweetened condensed milk
1 cup Powdered sugar, sifted
2 TBSP Pumpkin puree
1 tsp Espresso powder
1 tsp Pumpkin pie spice
3/4 cup Unsalted butter, room temperature
4 oz Cream cheese, room temperature
3 cups Powdered sugar, sifted
1 tsp Pure vanilla extract
2 tsp Espresso powder
1 tsp Pumpkin pie spice

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Instructions

Preheat the oven to 350℉. Spray a 9X9-inch square baking pan with nonstick spray, line the bottom with parchment paper, and spray again.
In a medium bowl, sift the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
Take 2 tablespoons of pumpkin puree and set aside. Spread the remaining pumpkin on a dinner plate. Blot the pumpkin with paper towels to remove moisture.
In a large bowl, combine oil, sugar, vanilla, sour cream, milk, eggs, and pumpkin puree. Mix together by hand with a whisk.
Fold the dry ingredients into the wet mixture using a rubber spatula until just combined.
Spread the pumpkin batter into the prepared pan and bake for 38-42 minutes, or until a toothpick comes out clean.
Let the cake sit in the pan for 10 minutes, then transfer it to a cooling rack. Cool completely before decorating.

Notes

Make sure all ingredients are at room temperature for the best texture.
You can use leftover pumpkin puree for the frosting to enhance the flavor.
Store any leftovers in an airtight container at room temperature.