Pumpkin Spice Latte Cake Recipe – Moist Fall Dessert with Pumpkin, Espresso & Warm Spices
This Pumpkin Spice Latte Cake captures all the cozy vibes of your favorite fall drink in dessert form. Infused with warm spices, real pumpkin puree, and a hint of espresso, this moist and flavorful cake is topped with whipped cream or cream cheese frosting for the ultimate seasonal treat. Perfect for autumn gatherings, Thanksgiving tables, or a sweet afternoon pick-me-up, it’s a delicious way to celebrate sweater weather and pumpkin season.
Equipment
- Mixing bowls
- Whisk and spatula
- Electric mixer
- 9x13-inch pan or two 8-inch round pans
- Cooling rack
- Toothpick or skewer
- Measuring Cups and Spoons
Ingredients
Cake:
- 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
- Pinch of allspice
- ¾ cup brown sugar
- ½ cup white sugar
- 2 large eggs
- 1 cup pumpkin puree (not pie filling)
- ½ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- Optional: ½ cup buttermilk
Espresso Soak:
- ½ cup strong brewed coffee or espresso
- 1 tbsp sugar
Frosting:
- 8 oz cream cheese or 1 cup butter
- 2 cups powdered sugar
- 1–2 tbsp espresso or coffee
- Optional: 2 tbsp maple syrup
Instructions
- Preheat oven to 350°F (175°C). Grease and line your baking pan.
- Mix dry ingredients: Whisk flour, baking powder, baking soda, and spices in a bowl.
- Combine wet ingredients: In another bowl, whisk pumpkin puree, sugars, eggs, oil, and vanilla.
- Combine and bake: Stir dry into wet until just combined. Pour into pan and bake for 30–35 minutes.
- Cool and soak: Let cake cool for 15 minutes. Mix coffee and sugar, poke holes in cake, and drizzle soak evenly.
- Make frosting: Beat cream cheese or butter with powdered sugar and espresso until fluffy. Add maple syrup if desired.
- Frost and chill: Spread frosting over cooled cake. Chill for 1 hour before serving.
Notes
- Use room-temperature ingredients for better texture.
- Don’t overmix the batter—this keeps the crumb tender.
- Cool cake fully before frosting to avoid melting.
- For cupcakes, bake 18–22 minutes.
- For a layer cake, double the frosting and bake in two pans.