Pumpkin Spice Latte Cake Recipe tastes like your favorite coffee shop latte turned into a soft, cozy, spiced dessert with creamy frosting and a hint of espresso in every bite. It works perfectly for fall birthdays, Friendsgiving, office potlucks, or any weekend when you want a showy cake in about 1 hour of hands-on time. I tested this one on my neighbors and had zero leftovers, which I took as a personal win and a sign to share it with you.
Why Make This Pumpkin Spice Latte Cake Recipe at Home
You control the spice level, the sweetness, and the coffee strength, so the cake tastes exactly how you like your latte. You also skip the mystery ingredients and use pantry staples that you probably already own in some form.
You also get that coffee shop flavor without paying coffee shop prices. Plus, your kitchen smells like a fall candle, except you can eat it.
“This Pumpkin Spice Latte Cake Recipe tastes like a barista baked it just for you, and the crumb stays moist for days. ★★★★★”
Ingredients You Need
Dry ingredients
- 2 ½ cups (300 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- 2 tablespoons instant espresso powder or instant coffee granules
- Use espresso powder for stronger coffee flavor.
- Use instant coffee if you want a milder latte vibe.
Wet ingredients
- 1 ½ cups (300 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- 1 cup neutral oil (canola, vegetable, or light olive oil)
- 4 large eggs, room temperature
- 1 can (15 ounces / about 425 g) pumpkin puree
- Use 100% pumpkin, not pumpkin pie filling.
- ⅔ cup whole milk or barista-style oat milk
- 2 teaspoons pure vanilla extract
Coffee soak (optional but highly recommended)
- ½ cup hot brewed coffee, strong
- 1 tablespoon granulated sugar
- 1 teaspoon instant espresso powder
- This soak deepens the latte flavor and keeps the cake extra moist.
Cream cheese latte frosting
- 8 ounces (225 g) cream cheese, softened
- Use full-fat brick style, not spreadable tub.
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 3 ½ to 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon instant espresso powder dissolved in 1 tablespoon hot milk or cream
- Pinch of fine sea salt, to taste
Optional toppings
- Light dusting of cinnamon or pumpkin pie spice
- Caramel drizzle (bottled ice cream topping works great)
- Crushed gingersnaps or Biscoff cookies for crunch
- A few coffee beans on top for looks only, not for biting
Equipment
- Two 8-inch round cake pans or one 9×13-inch pan
- Parchment paper
- Mixing bowls (one large, one medium)
- Hand mixer or stand mixer
- Whisk and rubber spatula
- Wire cooling racks
- Offset spatula or butter knife for frosting
- Toothpicks for doneness checks
Tips & Mistakes
- Grease and line pans with parchment so the cake releases cleanly and stays intact.
- Use room temperature eggs and dairy so the batter mixes smoothly and bakes evenly.
- Whisk dry ingredients thoroughly so spices and leaveners distribute evenly and no pockets of baking powder sneak in.
- Do not overmix the batter after you add the flour or the cake can turn dense and tough.
- Use real pumpkin puree, not pumpkin pie filling, since the pie filling already includes sugar and spices.
- Taste the frosting as you go and adjust espresso and cinnamon so the latte flavor matches your preference.
- Let cakes cool fully before frosting so the cream cheese frosting stays thick and does not slide.
- Chill the frosted cake at least 30 minutes before slicing if you want cleaner layers and neater slices.
- Store leftovers covered so the cake does not dry out or absorb fridge odors.
- Use a serrated knife and gentle sawing motion for clean cuts through soft layers.
How to Make Pumpkin Spice Latte Cake Recipe
Step 1: Prep pans and oven
Preheat your oven to 350°F (175°C). Grease your cake pans, line the bottoms with parchment circles, and lightly flour the sides. Set the pans aside while you mix the batter.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, allspice, and espresso powder. Break up any spice clumps with the whisk. Set this bowl aside.
Step 3: Mix the wet ingredients
In a large bowl, combine granulated sugar, brown sugar, and oil. Beat with a hand mixer or whisk until the mixture looks slightly thick and glossy. Add the eggs one at a time and mix well after each addition so the mixture looks smooth and uniform.
Add the pumpkin puree, milk, and vanilla extract to the bowl. Mix until everything looks fully combined and silky. Scrape down the sides of the bowl so no pumpkin hides at the bottom.
Step 4: Combine wet and dry
Add the dry ingredients to the wet ingredients in two additions. Mix on low speed or fold with a spatula until no streaks of flour remain. Stop mixing as soon as the batter looks smooth so the cake stays tender.
Step 5: Bake the cake
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula so the layers bake evenly. Bake 8-inch rounds for about 25 to 30 minutes, or bake a 9×13-inch pan for about 30 to 35 minutes, until a toothpick in the center comes out with a few moist crumbs.
Place the pans on wire racks and let the cakes cool in the pans for 10 to 15 minutes. Run a knife around the edges, then turn the cakes out onto the racks. Peel off the parchment and let the cakes cool completely.
Step 6: Make the coffee soak
Stir the hot brewed coffee, sugar, and espresso powder together in a small bowl or measuring cup. Mix until the sugar and espresso dissolve. Let the mixture cool to room temperature so it does not melt the cake crumb.
Step 7: Make the cream cheese latte frosting
In a large bowl, beat the softened cream cheese and butter together until the mixture looks smooth and fluffy. Add the vanilla, cinnamon, and dissolved espresso mixture and beat again. Gradually add powdered sugar, 1 cup at a time, and beat until the frosting looks thick, creamy, and spreadable.
Taste and add a pinch of salt to balance the sweetness. Adjust the consistency with a teaspoon of milk if it feels too thick or a little more powdered sugar if it feels too loose. Chill the frosting for 15 minutes if your kitchen feels warm.
Step 8: Soak and stack the cake
Place the first cake layer on a serving plate or cake stand. Use a skewer or toothpick to poke small holes all over the top of the layer. Brush or spoon half of the cooled coffee soak over the surface and let it absorb.
Spread a generous layer of frosting over the first layer. Place the second layer on top, poke holes again, and brush with the remaining coffee soak. Press gently so the layers sit level.
Step 9: Frost and decorate
Apply a thin crumb coat of frosting over the entire cake and chill it for 15 to 20 minutes so the crumbs set. Cover the cake with a thicker final layer of frosting and smooth the sides and top with an offset spatula. Dust with cinnamon, drizzle with caramel, or sprinkle crushed cookies around the edges.
Slice and serve once the frosting sets slightly. If you prefer very clean slices, chill the cake 30 to 45 minutes before cutting.
Variations I've Tried
I swapped half the oil for unsweetened applesauce and still got a moist cake with a slightly lighter texture. I also tried a brown butter version by using melted browned butter in place of the oil, which added a nutty, toasty flavor that tasted incredible with the pumpkin and coffee. A sheet cake version with a thicker layer of frosting on top works great for casual gatherings and travels easily.
I also tested a dairy-free version with oat milk and vegan cream cheese and butter, and the cake still tasted rich and flavorful. You can skip the coffee soak and espresso in the frosting if you want a straight pumpkin spice cake that kids love. Sprinkle mini chocolate chips on top if your crew likes a mocha twist.
How to Serve Pumpkin Spice Latte Cake Recipe
Serve slices slightly chilled or at cool room temperature so the cream cheese frosting holds its shape but still tastes silky. Add a dollop of lightly sweetened whipped cream on top if you want extra coffee shop drama. Pair the cake with hot coffee, chai, hot chocolate, or a cold glass of milk for contrast.
Offer a small slice to start, since the flavor runs rich and cozy, and people can always come back for seconds. This cake fits perfectly on a fall dessert table next to apple crisp, cinnamon rolls, or simple sugar cookies.
How to store
- Store the frosted cake covered in the fridge for up to 4 days; use a cake dome or an inverted bowl to keep it from drying out.
- Chill slices on a plate covered with plastic wrap or in airtight containers if you only have a few pieces left.
- Freeze individual slices tightly wrapped in plastic, then in a freezer bag, for up to 2 months; label with the date so you do not lose track.
- Thaw slices in the fridge overnight, then let them sit at room temperature for 20 to 30 minutes and warm slightly in the microwave for 10 to 15 seconds if you like a softer, just-baked feel.
Pumpkin Spice Latte Cake Recipe
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans or one 9x13-inch pan, line the bottoms with parchment paper, and lightly flour the sides.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, allspice, and instant espresso powder or coffee until well combined. Set aside.
- In a large bowl, combine the granulated sugar, brown sugar, and oil. Beat until slightly thick and glossy. Add the eggs one at a time, mixing well after each addition until smooth.
- Add the pumpkin puree, milk, and vanilla extract to the wet mixture. Mix until fully combined and silky, scraping down the sides of the bowl as needed.
- Add the dry ingredients to the wet ingredients in two additions. Mix on low speed or fold gently just until no streaks of flour remain, being careful not to overmix.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake 8-inch rounds for about 25 to 30 minutes or a 9x13-inch pan for about 30 to 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the cakes in the pans on wire racks for 10 to 15 minutes. Run a knife around the edges, then turn the cakes out onto the racks, peel off the parchment, and let cool completely.
- For the coffee soak, stir together the hot brewed coffee, sugar, and instant espresso powder until dissolved. Let cool to room temperature.
- For the cream cheese latte frosting, beat the softened cream cheese and butter in a large bowl until smooth and fluffy. Add the vanilla, ground cinnamon, and dissolved espresso mixture and beat again. Gradually add the powdered sugar, 1 cup at a time, beating until thick, creamy, and spreadable. Add a pinch of salt to taste.
- Place the first cooled cake layer on a serving plate. Use a skewer or toothpick to poke small holes over the surface and brush or spoon over half of the cooled coffee soak, allowing it to absorb.
- Spread a generous layer of frosting over the first layer. Place the second layer on top, poke holes again, and brush with the remaining coffee soak, pressing gently so the layers sit level.
- Apply a thin crumb coat of frosting over the entire cake and chill for 15 to 20 minutes. Cover with a thicker final layer of frosting, smoothing the sides and top.
- Decorate with a light dusting of cinnamon or pumpkin pie spice, a drizzle of caramel, crushed gingersnaps or Biscoff cookies, and a few coffee beans if desired. Slice and serve once the frosting has set slightly, or chill 30 to 45 minutes for cleaner slices.
Notes
Approximate per serving (12 servings, including frosting and coffee soak): 520 calories; fat 27 g; saturated fat 10 g; carbohydrates 66 g; fiber 2 g; sugars 44 g; protein 6 g; sodium 370 mg. Values will vary based on exact ingredients, toppings, and portion size.
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