A Fall Favorite in Cake Form

As the leaves turn golden and the air grows crisp, few things evoke the cozy charm of autumn like a warm Pumpkin Spice Latte. Now imagine that beloved seasonal drink transformed into a decadent dessert—enter the Pumpkin Spice Latte Cake. This delightful creation captures everything we adore about fall: the comforting aroma of cinnamon and nutmeg, the earthy sweetness of pumpkin, and the rich depth of espresso.

Inspired by popular recipes like those from Scientifically Sweet, In Bloom Bakery, and Frosty Recipes, this cake is a celebration of seasonal flavors and cozy indulgence. Whether you’re hosting a fall gathering or simply craving a slice of something special with your coffee, this cake delivers the perfect balance of spice, sweetness, and warmth. It’s not just a dessert—it’s a slice of autumn on a plate, ready to be shared and savored.

What Is Pumpkin Spice Latte Cake?

Pumpkin Spice Latte Cake is a moist, flavorful dessert that brings the essence of your favorite fall beverage to the table. At its heart is a tender pumpkin cake, infused with warm spices and a touch of espresso or strong brewed coffee, mimicking the rich, aromatic notes of a classic PSL.

What sets this cake apart is its unique soak—an espresso or coffee syrup poured over the freshly baked cake, allowing it to absorb deep, bold flavor without becoming overly wet. While it draws comparisons to tres leches cake, the texture remains more structured and less saturated.

Topped with a luscious espresso cream cheese frosting or a silky buttercream, this cake is both comforting and sophisticated. Each bite offers a harmonious blend of spice, sweetness, and coffee warmth, making it a standout treat for fall festivities or a cozy night in.

Ingredient Breakdown

To create the perfect Pumpkin Spice Latte Cake, you’ll need a blend of pantry staples and seasonal favorites:

Pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling, which contains added sugar and spices.
All-purpose flour: Provides structure to the cake.
Leavening agents: Baking powder and baking soda ensure a light, fluffy crumb.
Eggs: Bind the ingredients and add richness.
Sugars: A mix of brown sugar (for moisture and depth) and white sugar (for sweetness).
Butter or oil: Adds tenderness; oil yields a moister crumb, while butter adds flavor.
Pumpkin spice blend: A cozy mix of cinnamon, nutmeg, cloves, ginger, and allspice.
Espresso or strong brewed coffee: Infuses the cake and soak with bold, latte-inspired flavor.
Cream cheese or butter: Forms the base of the frosting, adding tang or richness.

Optional additions:

Buttermilk: Enhances moisture and tenderness.
Vanilla extract: Rounds out the flavor profile.

Tip: Always use room-temperature ingredients for smoother mixing and a more even bake. Cold ingredients can cause curdling or uneven texture, so let them sit out before you begin.

Step-by-Step Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan or two 8-inch round pans.
Mix Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, ¼ tsp ginger, and a pinch of allspice.
Combine Wet Ingredients: In another bowl, whisk 1 cup pumpkin puree, ¾ cup brown sugar, ½ cup white sugar, 2 large eggs, ½ cup vegetable oil (or melted butter), and 1 tsp vanilla extract until smooth.
Combine and Bake: Gradually add the dry ingredients to the wet, mixing until just combined. Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Soak: Let the cake cool in the pan for 15 minutes. Meanwhile, prepare the espresso soak by mixing ½ cup strong brewed coffee with 1 tbsp sugar. Poke holes in the cake with a skewer and slowly pour the soak over the cake. Let it absorb completely.
Make the Frosting: Beat 8 oz cream cheese (or 1 cup butter) with 2 cups powdered sugar and 1–2 tbsp espresso until fluffy and smooth.
Frost and Chill: Spread the frosting generously over the cooled, soaked cake. Chill for at least 1 hour before serving to allow flavors to meld.

Tip: Avoid overmixing the batter to maintain a tender crumb. Don’t over-soak—a light drizzle is enough to infuse flavor without making the cake soggy.

Common Mistakes to Avoid

Even the most seasoned bakers can stumble when making Pumpkin Spice Latte Cake. Here are key pitfalls to watch out for:

Using pumpkin pie filling: This is a common mistake. Pumpkin pie filling contains added sugar and spices, which can throw off the flavor and texture of your cake. Always opt for pure pumpkin puree.
Overbaking the cake: Baking too long will dry out the cake, making it crumbly instead of moist. Start checking for doneness at the 30-minute mark by inserting a toothpick into the center—it should come out clean or with a few moist crumbs.
Skipping the espresso soak: The soak is essential for achieving that signature latte flavor. Without it, the cake may taste more like a standard pumpkin dessert than a true PSL-inspired treat.
Frosting a warm cake: Patience is key. If the cake isn’t fully cooled before frosting, the heat will melt the frosting, resulting in a runny mess. Let the cake cool completely to room temperature before adding the topping.

By avoiding these common errors, you’ll ensure your Pumpkin Spice Latte Cake is as delicious and delightful as the season that inspired it.