Pumpkin Spice Latte Cake is like your favorite fall coffee drink turned into a soft, moist dessert. It brings together warm pumpkin flavors, cozy spices like cinnamon and nutmeg, and a subtle coffee kick all in one delicious cake. You get the best of both worlds—the sweetness of pumpkin and the rich, slightly bitter notes of espresso in every bite.
I love how this cake feels like a little hug on a chilly day. The spices and coffee combine in a way that feels special but not overwhelming, making it perfect for sharing with friends or enjoying by yourself with a hot cup of tea. I usually like to add a little cream cheese frosting on top, which adds a nice balance to the flavors and makes the cake extra moist.
One of my favorite ways to enjoy this cake is to serve it as a special treat during a casual get-together or for a cozy weekend breakfast. It reminds me of those quiet moments where you can just slow down and enjoy something comforting and tasty. If you’re a fan of pumpkin spice or love lattes, this cake will quickly become one of your go-to recipes in the fall season.
Key Ingredients & Substitutions
Pumpkin Purée: Use canned pumpkin for consistent moisture and flavor. If unavailable, fresh pumpkin steamed and mashed works but drain excess water well to avoid a soggy cake.
Espresso or Strong Coffee: This gives the latte flavor. Instant espresso powder can be a convenient substitute if you don’t have brewed coffee. For a milder coffee flavor, use brewed coffee instead.
Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves is key. If you don’t have it, mix your own using ground cinnamon (1 tsp), nutmeg (½ tsp), ginger (½ tsp), and a pinch of cloves.
Butter and Sugar in Frosting: Unsalted butter gives control over salt. Powdered sugar sweetens and thickens the frosting. For a dairy-free option, try vegan butter and sifted powdered sugar.
Caramel Drizzle: Making caramel requires attention. You can swap homemade caramel with store-bought caramel sauce, but homemade adds a fresh, buttery depth especially with pumpkin spice added.
How Can I Make Moist Cake Layers That Hold Their Shape?
Moisture and structure balance is key in this pumpkin spice latte cake. Follow these tips:
- Measure flour correctly. Spoon it into the cup and level off – avoid packing it down.
- Alternate adding dry ingredients with wet espresso and buttermilk. This helps keep batter smooth and not overworked.
- Don’t overmix once you combine the wet and dry ingredients. Mix just until you don’t see flour.
- Check doneness early with a toothpick to avoid overbaking, which dries the cake.
- Cool cakes completely before frosting to prevent melting the frosting.
Equipment You’ll Need
- Three 8-inch round cake pans – perfect for baking even, stackable cake layers.
- Mixing bowls – you’ll need a few for wet and dry ingredients to keep things organized.
- Electric mixer or stand mixer – makes creaming butter, sugar, and mixing frosting smooth and easy.
- Measuring cups and spoons – for accurate ingredient amounts, which is key in baking.
- Offset spatula – great for spreading frosting evenly and neatly between layers and on the sides.
- Piping bag with star tip – helps you add those pretty frosting rosettes on top.
- Small saucepan – needed for making the homemade caramel drizzle with control.
- Wire cooling racks – so your cakes cool evenly and quickly without soggy bottoms.
Flavor Variations & Add-Ins
- Swap pumpkin purée for sweet potato purée for a different but still warm and sweet base.
- Add chopped toasted pecans or walnuts into the batter for crunch and a nutty contrast.
- Use cinnamon cream cheese frosting instead of latte frosting for a tangy, classic twist.
- Mix in mini chocolate chips or sprinkle on top to add a touch of chocolate that pairs nicely with coffee.
Pumpkin Spice Latte Cake
Ingredients You’ll Need:
For the Pumpkin Spice Cake Layers:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 1 tbsp ground cinnamon
- 1 ½ tsp ground pumpkin pie spice (cinnamon, nutmeg, ginger, cloves)
- 1 cup vegetable oil
- 1 ½ cups granulated sugar
- ½ cup brown sugar, packed
- 4 large eggs
- 1 cup canned pumpkin purée
- 1 tsp vanilla extract
- ½ cup strong brewed espresso or very strong coffee, cooled
- ½ cup buttermilk or whole milk
For the Latte-Spiced Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 3 tbsp brewed espresso or strong coffee, cooled
- 1 tsp vanilla extract
- 1 ½ tsp pumpkin pie spice
- Pinch of salt
For the Caramel Drizzle:
- ½ cup granulated sugar
- 3 tbsp unsalted butter
- 3 tbsp heavy cream
- ¼ tsp sea salt
- ½ tsp pumpkin pie spice (optional)
For Garnish:
- Toasted oats or granola (for coating the cake sides)
- Extra whipped frosting rosettes, dusted with pumpkin pie spice
How Much Time Will You Need?
This recipe will take about 20 minutes to prep, 25-30 minutes to bake, and about 30 minutes for assembling and decorating. Allow extra time for the cake layers to cool completely—about 1 hour. Overall, expect around 2 hours from start to finish, including chilling time for best results.
Step-by-Step Instructions:
1. Prepare the Pumpkin Spice Cake Layers:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set this aside for later.
2. Mix Wet Ingredients:
In a large bowl, beat the vegetable oil, granulated sugar, and brown sugar until well combined. Add eggs one at a time, beating well after each one. Then mix in the pumpkin purée and vanilla extract thoroughly.
3. Combine Dry and Wet Ingredients:
Alternately add the flour mixture and the mix of espresso with buttermilk to the wet ingredients. Start and end with the flour mixture. Gently mix until just combined — avoid overmixing for light, moist cake layers.
4. Bake the Cake Layers:
Divide the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them and cool completely on wire racks.
5. Prepare the Latte-Spiced Frosting:
In a large bowl, beat the softened butter until light and fluffy. Gradually add the powdered sugar and beat well. Mix in the brewed espresso, vanilla, pumpkin pie spice, and a pinch of salt until the frosting is smooth and fluffy.
6. Make the Caramel Drizzle:
In a small saucepan, melt granulated sugar over medium heat without stirring (just gently swirl the pan) until it turns a deep amber color. Remove from heat, add butter, and stir until melted. Slowly add heavy cream while stirring quickly. Stir in sea salt and pumpkin pie spice if using. Let the caramel cool slightly to thicken.
7. Assemble the Cake:
If needed, level the cooled cake layers with a knife. Place one layer on your serving plate and spread a thick layer of latte-spiced frosting on top. Repeat with the second layer, then place the last layer on top and frost the entire cake with the remaining frosting.
8. Coat and Decorate:
Press toasted oats or granola gently onto the sides of the frosted cake. Using a piping bag fitted with a star tip, pipe rosettes of frosting on top. Drizzle the caramel sauce generously over the top, allowing it to drip down the sides. Dust the top with a light sprinkle of pumpkin pie spice.
9. Serve and Enjoy:
Chill the cake for a little while to let the frosting and caramel set. Slice and serve with your favorite hot coffee or latte to enjoy the full cozy pumpkin spice latte cake experience!
Can I Use Decaf Coffee or Instant Espresso?
Yes! Decaf coffee or instant espresso powder works well if you want to avoid caffeine. Just make sure to use the same amount for that rich coffee flavor without the buzz.
How Should I Store Leftover Cake?
Store leftover cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor.
Can I Make This Cake Ahead of Time?
Absolutely! Bake the cake layers and prepare the frosting a day ahead. Assemble and frost the cake the day you plan to serve for freshness. Keep it covered in the fridge.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, mix ½ cup milk with 1½ teaspoons lemon juice or white vinegar and let it sit for 5 minutes to thicken. This is a perfect substitute in this recipe.
