Name: Pumpkin Spice Latte Cake Recipe
Prep time: 1 h 30 min
Cook time: 38 min
Total time: 2 h 8 min
Cuisine: American
Ingredients: 2 1/4 cups (281 g) all purpose flour, spooned and leveled; 1 tbsp pumpkin pie spice; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 10 tbsp (140 g) unsalted butter, softened; 1 1/2 cups (300 g) granulated white sugar; 2 eggs, at room temperature; 1 tsp vanilla extract; 1/2 cup (120 ml) buttermilk, at room temperature; 1 cup (244 g) canned pumpkin puree, at room temperature; 1/4 cup (60 ml) espresso or strong coffee; 1/3 cup (80 ml) whole milk; 1/2 cup (150 g) sweetened condensed milk; 1/4 tsp pumpkin pie spice; 1 tsp vanilla extract; 1 cup (224 g) unsalted butter, softened; 8 oz (226 g) cream cheese, cold; 2 cups (260 g) powdered sugar; 1 1/2 tsp vanilla extract; 2 tsp instant espresso powder; 1 1/2 tsp pumpkin pie spice

If you’re a fan of cozy flavors and rich desserts, you’re going to absolutely adore this Pumpkin Spice Latte Cake Recipe. It’s like the warm, comforting hug of your favorite seasonal coffee drink transformed into a tender, moist cake loaded with all those fall spices and a luscious espresso cream cheese frosting. I love this recipe because it captures all the best parts of pumpkin spice lattes but in a way you can slice up and share with friends (or keep all to yourself!). Stick around—I’m going to walk you through every step so your cake turns out perfectly every time.

🧡

Why You’ll Love This Recipe

Classic Cozy Flavors: This cake perfectly balances pumpkin, warm spices, and espresso for that iconic pumpkin spice latte taste in cake form.
Moist & Soak-Infused: The latte soak keeps every bite tender and delicious, making this cake wonderfully moist without being soggy.
Cream Cheese Frosting Punch: The espresso cream cheese frosting adds a rich tang layered with coffee notes that complement the pumpkin perfectly.
Perfect for Sharing or Gifting: Whether for a festive gathering or a cozy afternoon treat, this cake is always a crowd-pleaser.

Pumpkin Spice Latte Cake Recipe - Recipe Step

Ingredients You’ll Need

Every ingredient in this Pumpkin Spice Latte Cake Recipe plays its part to create a perfectly spiced and balanced cake. From the pumpkin puree that adds moisture and flavor, to the espresso that deepens the taste for that authentic latte vibe, these ingredients will become your new fall favorites.

Pumpkin Spice Latte Cake Recipe - Ingredients

All purpose flour: This creates the soft, tender structure you want in a cake—spoon and level for accuracy.
Pumpkin pie spice: The star spice blend that brings those signature cinnamon, nutmeg, and clove notes to life.
Baking powder & baking soda: For that perfect rise and light crumb structure.
Salt: A pinch to balance all the sweetness and enhance flavor.
Unsalted butter: Using softened butter helps with creaming, making your cake light and tender.
Granulated sugar: Sweetens the cake just right without overpowering the spices.
Eggs: At room temperature, they blend more easily and add richness.
Vanilla extract: Adds warmth and depth.
Buttermilk: Adds moisture and tang, balancing the sweet and spice notes beautifully.
Canned pumpkin puree: Make sure it’s pure pumpkin and not pie filling to control sweetness and texture.
Espresso or strong coffee: For the latte soak and frosting—this is the secret coffee kick.
Whole milk: Adds creaminess to the latte soak.
Sweetened condensed milk: For that luscious, sweet milkiness in your soak.
Cream cheese: Cold and fresh, it creates a tangy, silky frosting to balance sweetness.
Powdered sugar: Sweetens and thickens the frosting.
Instant espresso powder: Dissolved to infuse a rich espresso flavor in the frosting.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Pumpkin Spice Latte Cake Recipe, and you should totally make it your own! Swap out ingredients or use it as a base for seasonal creativity—it’s super forgiving and inviting.

Gluten-Free Version: I replaced the all-purpose flour with a 1:1 gluten-free flour blend and it was a hit—just be sure to check the blend contains xanthan gum for structure.
Vegan Twist: Use flax eggs and vegan butter, plus a plant-based condensed milk alternative. I tried it for a friend’s birthday, and no one missed the dairy!
Spiced Up Even More: Add a teaspoon of ground ginger or cardamom to boost spice complexity. My family loved that extra zing during Thanksgiving.
Use Cold Brew Instead of Espresso: For a smoother coffee flavor in the soak and frosting, cold brew works beautifully—just reduce sweetness slightly.

How to Make Pumpkin Spice Latte Cake Recipe

Step 1: Prepare Your Dry Ingredients and Bake the Cake

First things first—preheat your oven to 350°F and grease a 9×9 inch light metal baking pan. Line it with parchment paper so the cake comes out easily later. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. This helps the dry ingredients mix evenly into the batter. Don’t skip this step—it really makes the texture consistent.

Next, in a large bowl, cream your softened butter with sugar using an electric mixer for about 2 minutes. The mixture should get light and fluffy—this is key for a tender cake crumb. Then add your eggs one at a time along with vanilla, and mix until the batter looks pale and creamy. Scrape down the sides as needed.

Now add the buttermilk and pumpkin puree and mix just until combined. It might look a little curdled here—that’s totally normal! Once you add the dry ingredients, everything will come together.

Fold in the dry ingredients on low speed, scraping the bowl to catch all the flour. Pour the batter into your pan and bake for 35-38 minutes. Check with a toothpick: when it comes out clean, your cake is ready! Let it cool in the pan for 30 minutes, then gently lift it out using the parchment paper and cool completely on a rack.

Step 2: Make the Latte Soak

While your cake cools, stir together the espresso or strong coffee, milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in an easy-pour container. This soak is like magic—it’ll help infuse your cake with that deep latte flavor and keep it wonderfully moist.

Step 3: Whip Up the Espresso Cream Cheese Frosting

Using softened butter, beat it on high speed until pale and fluffy, about 5-10 minutes. This took me a bit of patience the first time but is so worth it. Then add cold cream cheese and mix on medium speed until smooth and creamy.

Gradually sift in powdered sugar as you mix on low, then crank it up to high speed for the lightest, fluffiest frosting. Dissolve the instant espresso powder in vanilla extract, add it in with the pumpkin pie spice, and whip again until everything is perfectly combined and fluffy. This frosting is where the coffee flavor shines bright and balances the cake beautifully.

Step 4: Assemble Your Pumpkin Spice Latte Cake Recipe

Once the cake is fully cooled, carefully slice off a very thin layer from the top—this helps the soak absorb evenly. Transfer the cake to your serving plate and poke holes all over using the handle of a wooden spoon or, like I do, a honey dipper handle for smaller holes. Slowly drizzle the latte soak over the cake, letting it sink in gently. Be patient—it takes a few minutes but it’s worth it to get that tender, infused cake.

Finally, spread a generous layer of your espresso cream cheese frosting on top using an offset spatula for a smooth finish. Sprinkle a little extra pumpkin pie spice over the frosting for that final fall-flavored pop. Cut into 16 slices and enjoy the flavor party you’ve created!

👨‍🍳

Pro Tips for Making Pumpkin Spice Latte Cake Recipe

Accurate Measuring: Spoon your flour into your measuring cup and level it with a knife—I promise it helps keep the cake from getting dense.
Room Temperature Ingredients: I learned the hard way that cold eggs or buttermilk can cause your batter to curdle more—let everything warm up for smoother mixing.
Patience with the Soak: Pour the latte mixture slowly and give it time to absorb so the cake stays moist but not soggy.
Frosting Consistency: Make sure your cream cheese is cold when adding, and beat the butter first until fluffy—this results in the best texture and flavor.

How to Serve Pumpkin Spice Latte Cake Recipe

Pumpkin Spice Latte Cake Recipe - Serving

Garnishes

I usually keep garnishes simple—a light dusting of pumpkin pie spice on top enhances the aroma and adds a pretty finishing touch. Sometimes I add a few toasted pumpkin seeds for crunch and visual appeal. If you’re feeling fancy, a dollop of whipped cream alongside each slice brings extra creaminess.

Side Dishes

This cake pairs beautifully with a hot cup of coffee (espresso works great!), chai tea, or even a warm cinnamon-spiced apple cider. If you’re serving brunch, fresh fruit or a simple mixed greens salad with vinaigrette balances the cake’s richness nicely.

Creative Ways to Present

For holiday parties, I’ve layered this cake in a trifle bowl with whipped cream and crushed gingersnap cookies—it’s a showstopper! You can also cut the cake into mini squares and top each with a swirl of frosting and a sprinkle of cinnamon for elegant finger foods at gatherings.

Make Ahead and Storage

Storing Leftovers

Once frosted, cover the cake tightly with plastic wrap or store it in an airtight container in the fridge. I find it keeps well for up to 4 days, and the flavors actually deepen overnight. Just be sure to bring it to room temperature before serving so the frosting is soft and luscious again.

Freezing

You can freeze this cake either before frosting or after. If frosting after thaw, wrap the cooled cake tightly in plastic wrap and freeze in an airtight container up to 3 months. To freeze after frosting, I recommend slicing first, wrapping individual slices, and freezing for easier thawing later.

Reheating

Leftover cake tastes best at room temperature. If you want to warm a slice, pop it in the microwave for just 10-15 seconds—long enough to soften the frosting but not melt it completely. Add a little coffee or milk on the side and you’ve got a perfect cozy pick-me-up.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

I don’t recommend using pumpkin pie filling because it’s already sweetened and spiced, which can throw off the flavor and texture of the cake. Pure pumpkin puree gives you control over the spices and sweetness.
What’s the best way to make the espresso coffee for this recipe?

A good strong espresso or concentrated coffee works best for soaking and frosting. You can use an espresso machine, or brew a strong coffee with a French press or stovetop Moka pot. Instant espresso powder is also a handy pantry staple for the frosting.
Can I make this cake ahead of time?

Absolutely! The flavors actually meld beautifully after a day or two when stored in the fridge. Just wait to add the latte soak and frosting until right before serving for best results, or assemble it completely and refrigerate—just bring it to room temperature before serving.
Is there a way to make this cake vegan?

You can substitute eggs with flax or chia eggs, use plant-based butter alternatives, and swap dairy milk for almond or oat milk. For the condensed milk, look for vegan sweetened condensed milk brands or make your own. The texture and flavor are pretty close to the original!

Final Thoughts

This Pumpkin Spice Latte Cake Recipe is one of those comforting, crowd-pleasing treats that’s equally perfect for a weekend indulgence or a festive fall celebration. I still remember the first time I tried it—I was chasing that pumpkin coffee shop vibe but craving something home-baked and shareable. It didn’t disappoint. If you’re looking for a moist, flavorful cake spiked with coffee and cozy spices, give this one a whirl. Trust me, you’ll find yourself reaching for seconds and maybe even thirds!