Name: Pumpkin Spice Latte Cake
Prep time: 25 min
Cook time: 38 min
Total time: 2 h
Cuisine: American
Ingredients: 2¼ cups all-purpose flour; 1 tablespoon pumpkin pie spice; 1½ teaspoons baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 10 tablespoons unsalted butter, softened; 1½ cups granulated white sugar; 2 large eggs, room temperature; 1 teaspoon vanilla extract; ½ cup buttermilk, room temperature; 1 cup canned pumpkin puree, room temperature; ¼ cup espresso or strong coffee; ⅓ cup whole milk; ½ cup sweetened condensed milk; ¼ teaspoon pumpkin pie spice (for soak); 1 teaspoon vanilla extract (for soak); 1 cup unsalted butter, softened (for frosting); 8 oz cream cheese, cold; 2 cups powdered sugar, sifted; 1½ teaspoons vanilla extract (for frosting); 2 teaspoons instant espresso powder; 1½ teaspoons pumpkin pie spice (for frosting)

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This Pumpkin Spice Latte Cake blends the cozy flavor of pumpkin pie with the bold warmth of coffee for a fall-inspired dessert that’s rich, creamy, and beautifully spiced. Complete with a sweet latte soak and espresso cream cheese frosting, it’s a must-bake treat for pumpkin spice lovers.

Why You’ll Love This Recipe

Layered flavor – Pumpkin spice, coffee, and creamy frosting deliver a decadent, café-style dessert in every bite.
Soft, moist texture – Thanks to the latte soak and pumpkin puree, the cake stays tender and rich.
Perfect for fall – Captures the essence of a pumpkin spice latte in dessert form.
Make-ahead friendly – Ideal for parties or gatherings, as it tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pumpkin Cake

2¼ cups all-purpose flour, spooned and leveled
1 tablespoon pumpkin pie spice
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
10 tablespoons unsalted butter, softened
1½ cups granulated white sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup buttermilk, room temperature
1 cup canned pumpkin puree, room temperature

For the Latte Soak

¼ cup espresso or strong coffee
⅓ cup whole milk
½ cup sweetened condensed milk
¼ teaspoon pumpkin pie spice
1 teaspoon vanilla extract

For the Espresso Cream Cheese Frosting

1 cup unsalted butter, softened
8 oz cream cheese, cold
2 cups powdered sugar, sifted
1½ teaspoons vanilla extract
2 teaspoons instant espresso powder
1½ teaspoons pumpkin pie spice

Directions

Bake the Cake

Preheat oven to 350°F. Grease a 9×9-inch baking pan and line with parchment paper.
In a bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
In another bowl, beat butter and sugar with a mixer on high speed for 2 minutes.
Add eggs and vanilla, mixing until smooth and pale.
Mix in the buttermilk and pumpkin puree on medium-low speed. (It may look curdled—this is normal.)
Add dry ingredients and mix on low until just combined.
Pour into prepared pan and bake for 35–38 minutes, or until a toothpick inserted comes out clean.
Cool in the pan on a rack for 30 minutes, then lift the cake out and cool completely.

Make the Latte Soak

In a small bowl or measuring cup, mix espresso, milk, sweetened condensed milk, pumpkin pie spice, and vanilla.

Make the Frosting

Beat butter on high for 5–10 minutes until fluffy.
Add cold cream cheese and beat until smooth.
Gradually add powdered sugar, mixing until incorporated and fluffy.
In a ramekin, dissolve espresso powder in vanilla. Add to frosting along with pumpkin pie spice. Mix well.

Assemble

Once cooled, slice a thin layer from the top of the cake to create a flat surface. Transfer to a serving plate.
Poke holes all over the top using a skewer or the handle of a wooden spoon.
Slowly pour the latte soak over the cake. Allow it to absorb fully.
Frost with the espresso cream cheese frosting.
Sprinkle with pumpkin pie spice. Slice into 16 squares and serve.

Servings and Timing

Serves: 16
Prep time: 25 minutes
Bake time: 35–38 minutes
Chill and assemble time: 45–60 minutes
Total time: About 2 hours

Variations

Loaf version: Bake in two loaf pans instead of a square cake for individual mini cakes.
Add crunch: Mix chopped walnuts or pecans into the batter for texture.
Layered cake: Double the recipe and stack layers with frosting in between.
Non-caffeinated: Use decaf espresso or strong decaf coffee for a kid-friendly version.

Storage / Reheating

Fridge: Store covered in the fridge for up to 4 days.
Freezer: Freeze the unfrosted cake for up to 1 month. Thaw and frost before serving.
Reheating: Serve cold or bring to room temperature. Not recommended to heat once frosted.

FAQs

1. Can I use homemade pumpkin puree?

Yes—just ensure it’s well-drained and has a similar consistency to canned puree.

2. What if I don’t have espresso powder?

Substitute with instant coffee or skip the espresso entirely for a more subtle flavor.

3. Why is the frosting so fluffy?

Whipping the butter long enough and using cold cream cheese creates a stable, fluffy texture.

4. Will the cake be too sweet with the soak and frosting?

No—the balance of pumpkin, coffee, and spice keeps the sweetness in check.

5. Can I make this cake ahead?

Yes—it’s ideal for making a day ahead as the flavors develop overnight.

6. Can I use cream cheese frosting without espresso?

Absolutely—omit espresso and use vanilla and cinnamon for a spiced alternative.

7. How do I prevent the cake from getting soggy?

Pour the soak slowly and evenly, and let it fully absorb before frosting.

8. Is it okay to use low-fat ingredients?

For best results, stick with full-fat butter, sour cream, and cream cheese.

9. Can I make this gluten-free?

Yes—use a 1:1 gluten-free flour blend in place of regular flour.

10. What kind of pan is best?

Use a light metal 9×9-inch pan for even baking and a golden finish.

Conclusion

The Pumpkin Spice Latte Cake is everything cozy and indulgent rolled into one dessert—warm spices, soft texture, and just enough coffee kick. It’s the perfect way to bring your favorite fall drink into dessert form and impress at any gathering. Let me know if you’d like a layer cake version or mini cupcake adaptation!

Pumpkin Spice Latte Cake

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Author: Maggie
Total Time: 2 hours
Yield: 16 squares
Diet: Vegetarian

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Description

Instructions

Preheat oven to 350°F (175°C). Grease and line a 9×9-inch baking pan.
Whisk flour, pumpkin pie spice, baking powder, baking soda, and salt together.
Beat butter and sugar until fluffy. Add eggs and vanilla, mixing until pale and smooth.
Mix in buttermilk and pumpkin puree. (It may look curdled—this is fine.)
Stir in dry ingredients until just combined. Pour into pan and bake 35–38 minutes. Cool fully.
Mix espresso, milk, condensed milk, pumpkin spice, and vanilla for the soak.
Beat butter 5–10 minutes until fluffy. Add cream cheese and mix smooth. Add powdered sugar gradually. Dissolve espresso powder in vanilla and add with pumpkin pie spice. Mix until fluffy.
Trim cake top flat. Poke holes with a skewer. Pour soak slowly over cake and let absorb.
Frost with espresso cream cheese frosting. Sprinkle pumpkin pie spice on top, slice, and serve.