Pumpkin Spice Latte Cake – Easy Fall Dessert Recipe
Pumpkin spice latte cake is the ultimate autumn indulgence! Moist pumpkin cake layers are infused with espresso and warm spices, then topped with creamy frosting for a cozy, flavorful dessert. Perfect for fall gatherings, Thanksgiving, or when you want a festive treat that tastes just like your favorite seasonal latte.
Equipment
- Mixing bowls
- Whisk & spatula
- Electric mixer
- Measuring cups & spoons
- 9x13-inch pan or two 9-inch round pans
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp ground ginger
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 1½ cups pumpkin puree
- ½ cup strong brewed espresso or coffee
- 8 oz cream cheese, softened
- ½ cup unsalted butter (for frosting)
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp espresso (for frosting)
Instructions
- Mix Dry Ingredients: Whisk flour, baking powder, baking soda, salt, and spices in a bowl.
- Cream Butter & Sugars: Beat butter with brown and granulated sugar until fluffy. Add eggs one at a time.
- Add Pumpkin & Espresso: Mix in pumpkin puree and cooled espresso.
- Combine Wet & Dry: Fold dry ingredients into wet mixture until just combined.
- Bake: Pour batter into greased pan(s). Bake at 350°F (175°C) for 30–35 minutes, until a toothpick shows moist crumbs.
- Cool: Let cake cool completely on a rack.
- Make Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and espresso.
- Frost & Garnish: Spread frosting over cooled cake. Dust with pumpkin spice or drizzle caramel.
Notes
- Brew strong espresso for bold flavor.
- Cool cake fully before frosting to prevent melting.
- Try bundt, layer cake, or cupcake variations.
- Add caramel drizzle or chocolate shavings for indulgence.
- Freeze unfrosted cake layers for up to 2 months.