If you’re obsessed with fall flavors, this Pumpkin Spice Latte Cake is the perfect seasonal dessert. It combines the cozy taste of pumpkin pie, the kick of a good espresso, and the moist texture of a homemade cake, all layered together into a showstopping treat. Whether you’re planning a fall gathering, a Thanksgiving dessert table, or just want to surprise your family with a special weekend bake, this cake brings all the warmth and nostalgia of your favorite coffee shop order, in sliceable form. The coffee-infused cream cheese frosting adds the perfect contrast to the spiced pumpkin layers. It’s indulgent, aromatic, and downright comforting.
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- ¼ cup brewed espresso or strong coffee (cooled)
- ⅓ cup whole milk
For the Coffee Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2½ cups powdered sugar
- 2 teaspoons instant espresso powder
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
Optional Topping:
- Cinnamon or pumpkin spice dusting
- Coffee beans or crushed cookies for garnish
Preparation
Step 1: Preheat and Prep Pans
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper rounds for easier removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.
Step 3: Combine Wet Ingredients
In a large bowl, beat together the pumpkin puree, brown sugar, granulated sugar, and vegetable oil until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla and espresso.
Step 4: Make Cake Batter
Gradually add the dry ingredients into the wet mixture in three parts, alternating with the milk. Mix until just combined, don’t overmix.
Step 5: Bake the Cake
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then remove and cool completely on a wire rack.
Step 6: Make the Coffee Cream Cheese Frosting
In a large bowl, beat the cream cheese and butter until fluffy. Dissolve espresso powder in heavy cream, then add to the bowl with vanilla. Gradually beat in the powdered sugar until smooth and creamy.
Step 7: Frost and Decorate
Place one cooled cake layer on a serving plate. Spread a layer of frosting on top. Add the second cake layer and frost the top and sides. Finish with a light dusting of pumpkin spice or cinnamon and garnish with coffee beans or crumbled cookies if desired.
Variations
- Swap espresso for chai concentrate to create a Pumpkin Chai Latte Cake
- Use maple extract instead of vanilla for deeper autumn flavor
- Add mini chocolate chips to the batter for a mocha twist
- Make it a sheet cake and frost only the top for easier serving
- Create cupcakes with the same batter and swirl frosting on top
Cooking Notes
- Make sure to use pumpkin puree, not pumpkin pie filling
- Instant espresso powder provides better depth than regular instant coffee
- For stronger coffee flavor, add 1 extra tablespoon of brewed espresso to the batter
- Let cake layers cool completely before frosting to prevent sliding
- Store cake in the fridge due to cream cheese frosting
Serving Suggestions
- Serve with warm apple cider or a homemade pumpkin spice latte
- Perfect for fall birthdays, Thanksgiving dessert tables, or cozy potlucks
- Pair with a scoop of vanilla or cinnamon ice cream for extra indulgence
- Cut into mini squares and serve on a fall dessert platter
- Decorate with piped whipped cream or edible coffee beans for an elegant touch
Tips
- To make frosting smoother, sift powdered sugar before using
- For a bakery-style finish, chill the cake after frosting for 30 minutes
- Use an offset spatula for even frosting application
- Brew coffee ahead of time and let it cool completely before adding to the batter
- If storing overnight, cover loosely with foil or a cake dome to prevent drying
Prep Time / Cooking Time / Total Time
- Prep Time: 25 minutes
- Cooking Time: 35 minutes
- Total Time: 1 hour
Nutritional Information (Per slice, based on 12 servings)
- Calories: 425
- Protein: 5g
- Fat: 25g
- Carbohydrates: 46g
- Sodium: 290mg
- Sugar: 31g
FAQs
Can I make this cake ahead of time?
- Yes, bake the layers a day ahead and wrap them tightly in plastic. Frost just before serving for best texture.
How do I store leftovers?
- Store covered in the fridge for up to 4 days. Bring to room temperature before serving.
Can I freeze this cake?
- You can freeze the unfrosted cake layers for up to 2 months. Wrap well in plastic and thaw in the fridge overnight.
What if I don’t have espresso powder?
- Substitute with instant coffee granules, though the flavor will be milder.
Is this cake overly sweet?
- No, the pumpkin and espresso balance the sweetness. You can reduce powdered sugar in frosting if needed.
Conclusion
Pumpkin Spice Latte Cake is the ultimate fall dessert for coffee lovers and pumpkin enthusiasts alike. It takes everything you love about a warm PSL and transforms it into a layered, decadent treat with just the right amount of spice and sweetness. The coffee-infused frosting adds a grown-up touch that makes it feel special, while still being cozy and familiar. Whether you’re hosting a holiday gathering or baking for yourself, this cake will fill your kitchen with the aroma of autumn and leave everyone asking for seconds. Try it once, and it’s sure to become a seasonal tradition.