Pumpkin Spice Latte Cake Recipe

I absolutely love how this Pumpkin Spice Latte Cake recipe captures the cozy vibes of fall in a single slice. It combines the warm, comforting spices of pumpkin pie and the bold kick of espresso in the frosting — basically, everything I crave when I want that perfect seasonal treat. Whether you’re baking for a family gathering or craving a sweet afternoon pick-me-up, this cake hits all the right notes with its tender crumb and flavorful frosting.

When I first tried this Pumpkin Spice Latte Cake recipe, I was amazed by how well the pumpkin puree keeps the cake moist without making it dense. You’ll find that the balance of spices and just a hint of coffee flavor in the frosting really makes this recipe stand out from your average pumpkin dessert. Trust me, your friends and family will be asking for the recipe long after the last crumb disappears.

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Ingredients You’ll Need

These ingredients work wonderfully together to create that signature pumpkin spice latte flavor in cake form, and most of them are pantry staples if you’re into baking seasonally. For best results, pick canned pumpkin puree that’s pure pumpkin (not pie filling) and fresh spices for maximum aroma.

• All purpose flour: I like to spoon and level it to avoid a dense cake.
• Baking powder and baking soda: These give the cake a nice rise without heaviness.
• Salt: Balances the sweetness and enhances the spices.
• Pumpkin pie spice: This is your star seasoning, blending cinnamon, allspice, nutmeg, and cloves.
• Ground cinnamon: Adds an extra warm kick to complement the pumpkin pie spice.
• Pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling for the right texture.
• Light brown sugar: Provides moisture and a rich caramel flavor.
• Granulated sugar: Balances sweetness for a perfect crumb.
• Sour cream or plain yogurt: Adds tanginess and keeps the cake tender.
• Vegetable oil: Keeps the cake moist without overpowering the delicate flavors.
• Large eggs: Bind everything together and add richness.
• Vanilla extract: Enhances all the flavors in the cake and frosting.
• Unsalted butter: For a creamy frosting base that’s smooth and rich.
• Powdered sugar: Sweetens and thickens the frosting beautifully.
• Milk: Used to adjust frosting consistency.
• Espresso powder: Gives the frosting its signature coffee flavor; start small and adjust to taste.

Variations

I love making this Pumpkin Spice Latte Cake Recipe my own by tweaking the frosting and spices depending on the occasion. You can easily personalize the recipe to your taste or dietary needs — which is one of my favorite things about baking.

• Reduce Coffee Flavor: I’ve often started with just 1 teaspoon of espresso powder in the frosting, especially when baking for friends who prefer milder coffee notes.
• Dairy-Free Version: Swap sour cream for coconut yogurt and use a dairy-free butter alternative — it works surprisingly well without losing moisture.
• Spice It Up: When I want more warmth, I add a pinch of ground cloves or nutmeg to the batter for a more complex flavor profile.
• Mini Cakes or Cupcakes: This recipe scales wonderfully, and I’ve made cupcakes for parties that keep everyone happy and allow for extra frosting fun!

How to Make Pumpkin Spice Latte Cake Recipe

Step 1: Prep Your Dry Ingredients

Start by whisking together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. This even distribution is key — trust me, when I skipped this step once, the spices ended up patchy, which diminished the flavor experience.

Step 2: Mix the Wet Ingredients

In a separate large bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, sour cream, vegetable oil, eggs, and vanilla extract until smooth. Using a whisk here helps incorporate air, which keeps the cake light and moist.

Step 3: Combine and Gently Fold

Add the dry ingredients to the wet; whisk just until combined to avoid overmixing. I learned this the hard way — overmixing makes the cake dense. Tap off excess batter from your whisk, then finish folding in with a spatula to make sure everything is evenly combined.

Step 4: Bake to Perfection

Grease a 9×9 baking pan and pour in the batter, then tap the pan on the counter to pop air bubbles. Bake at 350°F for 22–26 minutes, or until a toothpick inserted in the center comes out clean. I find that placing the pan in the middle rack helps maintain even heat for a perfect bake.

Step 5: Make That Espresso Frosting

Beat softened butter until super smooth, then gradually add powdered sugar, milk, espresso powder, and vanilla. Beat on high for a full minute to achieve fluffy, creamy frosting. I recommend tasting before frosting the cake to adjust espresso powder according to your coffee love.

Step 6: Frost and Chill

Once the cake is fully cooled, spread the frosting evenly on top. You can let the cake chill if you like your frosting set firmer or serve immediately if you prefer it softer and melt-in-your-mouth. My family goes crazy for it either way.

How to Serve Pumpkin Spice Latte Cake Recipe

Garnishes

I like to top mine with a light dusting of cinnamon or a sprinkle of finely crushed espresso beans for a little crunch and extra aroma. Whipped cream on the side is also a simple, delightful touch that adds creaminess without overwhelming the flavors.

Side Dishes

This cake pairs beautifully with a hot cup of coffee or chai tea — brunch or afternoon snack perfection. You might also enjoy it alongside a small bowl of spiced nuts or fresh fruit, like sliced pears or apples, to keep things light and balanced.

Creative Ways to Present

I’ve served this Pumpkin Spice Latte Cake Recipe as a layered cake for birthdays and even used it as cupcake batter for a fall-themed party. For something fancy, top with edible gold dust or a drizzle of caramel sauce to impress your guests. Even simple parchment paper-lined plates add a cozy, homemade charm.

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered tightly at room temperature if I plan to eat them within two days — it helps maintain that tender crumb. For longer storage, refrigerate the cake in an airtight container; just be aware the frosting firms up and the cake chills nicely.

Freezing

I’ve successfully frozen uncut cake without frosting wrapped in plastic wrap and aluminum foil for up to 3 months. When ready to enjoy, thaw overnight in the fridge, then add freshly whipped espresso frosting for best results.

Reheating

For leftover slices, I gently warm them in the microwave for about 10 seconds to bring out the softness without melting the frosting. This simple trick revives the flavors and gives you a freshly baked feel any time.

FAQs

Final Thoughts

This Pumpkin Spice Latte Cake Recipe is a cozy celebration of those classic fall flavors I always look forward to. Every time I bake it, it fills my kitchen with that irresistible aroma that just feels like a warm hug. I hope you’ll give it a try and enjoy it as much as I do — it’s one of those recipes that quickly becomes a seasonal favorite and a crowd-pleaser whether it’s shared with friends, family, or just a little treat for yourself.

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