Pumpkin Spice Latte Cake is a delightful treat that brings together the cozy flavors of fall in every bite. Imagine moist cake layers infused with warm pumpkin spice, paired perfectly with a rich coffee-flavored frosting that tastes just like your favorite pumpkin spice latte. It’s like having your morning coffee and dessert all wrapped up in one delicious cake.
I love making this cake when the weather starts to cool down because it instantly makes me feel cozy and ready for sweater weather. What’s great about it is how the spices—cinnamon, nutmeg, and clove—work together with the pumpkin and coffee to create such a comforting and familiar flavor combo that everyone seems to enjoy. Plus, the frosting is smooth and creamy, a great complement to the soft cake.
My favorite way to enjoy this cake is with a simple cup of black coffee or a glass of cold milk. It’s perfect for sharing with friends or family during a weekend brunch or as a sweet pick-me-up in the afternoon. I always find that it brings a little extra warmth and happiness to the day, especially during the fall season.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin works great and keeps the cake moist. If you can’t find it, cooked and mashed fresh pumpkin is a good substitute. Avoid pumpkin pie filling, as it’s sweeter and spiced already.
Espresso or Strong Coffee: This adds the latte flavor to both the cake and frosting. Decaf works fine if you want to avoid caffeine. If you don’t like coffee, try a coffee extract or skip it, but it’s a big part of the flavor here.
Spices: Cinnamon, ginger, nutmeg, and cloves are key to that classic pumpkin spice taste. You can adjust spices to your liking—more cinnamon or less clove—to make it milder or bolder.
Buttercream Frosting: Using softened unsalted butter gives a creamy texture. For a dairy-free version, coconut oil or vegan butter can work but check the flavor. Heavy cream or milk thins the frosting to spread easily.
Caramel Drizzle: Homemade caramel sauce adds richness and a touch of sweetness. If short on time, store-bought caramel sauce can be used, although homemade tastes fresher.
How Do You Bake a Moist and Fluffy Pumpkin Spice Cake?
Getting the perfect texture means careful mixing and baking. Here’s what to keep in mind:
- Mix wet and dry separately: This helps ingredients combine evenly and avoids overworking the batter.
- Alternate adding dry and espresso: This keeps the batter smooth without overmixing, which can make the cake dense.
- Don’t skip the cooling time: Cool cake layers completely before frosting to prevent melting or slipping frosting.
- Use a toothpick test: Insert a toothpick in center—if it comes out clean, the cake is done.
Also, measuring ingredients accurately and using fresh baking powder and soda help the cake rise well. Avoid opening the oven too often during baking to keep the temperature steady.
Equipment You’ll Need
- Three 8-inch round cake pans – perfect size for even baking and stacking layers nicely.
- Mixing bowls – you’ll need separate bowls for dry and wet ingredients to keep things organized.
- Electric mixer or stand mixer – makes beating the buttercream frosting smooth and fluffy.
- Measuring cups and spoons – essential for accurate ingredient amounts, especially spices.
- Cooling racks – help your cake layers cool evenly without getting soggy bottoms.
- Offset spatula – great for spreading frosting neatly between layers and on the outside.
- Small saucepan – needed for making the caramel drizzle carefully and evenly.
- Piping bag and tips (optional) – if you want to decorate with whipped cream dollops on top.
Flavor Variations & Add-Ins
- Swap espresso for strong chai tea – adds a warm, spicy twist that pairs well with pumpkin.
- Add chopped toasted pecans or walnuts between layers for extra crunch and nuttiness.
- Mix white chocolate chips into the batter for sweet pockets that contrast nicely with spices.
- Use cream cheese frosting instead of buttercream for a tangy complement to the pumpkin flavors.
How to Make Pumpkin Spice Latte Cake
Ingredients You’ll Need:
For the Pumpkin Spice Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
- 1 cup vegetable oil
- 1 ½ cups granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 ½ cups pumpkin puree (canned or fresh)
- 1 tsp vanilla extract
- ½ cup brewed espresso or very strong coffee, cooled
For the Latte Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tbsp espresso or strong brewed coffee, cooled
- 1 ½ tsp vanilla extract
- 1 tsp ground cinnamon
- Pinch of salt
- 2-3 tbsp heavy cream or milk, as needed
For the Caramel Drizzle:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, room temperature
- ½ cup heavy cream, warmed
- Pinch of salt
For Garnish:
- Whipped cream piped decorations (optional)
- Crumbled spiced cookie or granola clusters (sprinkled on piped whipped cream and base)
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation, 30 minutes baking time, and an additional 30 minutes chilling for the frosting and caramel to set before serving—roughly 1 hour and 20 minutes total.
Step-by-Step Instructions:
1. Prepare the Oven and Pans:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper rounds to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until fully combined.
3. Mix Wet Ingredients:
In another large bowl, beat the vegetable oil, granulated sugar, and brown sugar until combined. Add eggs one at a time, beating well after each one. Stir in the pumpkin puree and vanilla extract until smooth.
4. Combine Wet and Dry Ingredients:
Alternately add the dry ingredients and brewed espresso into the wet mixture, starting and ending with the dry ingredients. Stir gently until everything is just combined—try to avoid overmixing.
5. Bake the Cake Layers:
Divide the batter evenly between the three prepared pans. Bake for 28 to 33 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
6. Make the Latte Buttercream Frosting:
Using a mixer, beat the softened butter on medium speed until creamy, about 2 minutes. Gradually add the powdered sugar, espresso, vanilla, cinnamon, and salt. Beat well until fluffy. If too thick, add heavy cream or milk 1 tablespoon at a time until you get a smooth, spreadable frosting.
7. Prepare the Caramel Drizzle:
In a medium saucepan over medium heat, melt the granulated sugar while stirring constantly. When it turns a deep amber color, remove from heat and carefully stir in the butter until melted. Slowly add the warmed heavy cream, stirring continuously (it will bubble). Stir until smooth, then add a pinch of salt. Let the caramel cool until it’s pourable but not hot.
8. Assemble the Cake:
Place one cake layer on your serving plate and spread about one-third of the buttercream on top. Repeat with the second and third layers, using the rest of the frosting to cover the top and sides of the cake evenly.
9. Decorate:
Drizzle the caramel sauce over the top, allowing some to drip down the sides. If desired, pipe whipped cream dollops around the edge of the top and sprinkle with crumbled spiced cookies or granola clusters. For extra flair, press some granola or crushed topping around the cake base.
10. Serve and Enjoy:
Chill the cake for at least 30 minutes to let the frosting and caramel set slightly before slicing. Enjoy your Pumpkin Spice Latte Cake with a cup of coffee or a glass of milk!
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree, not pie filling, since the filling contains extra spices and sweeteners that can affect the cake’s flavor and texture.
Can I Substitute Regular Coffee for Espresso?
Yes! Just use very strong brewed coffee if you don’t have espresso. The flavor will still be rich, but a little milder.
How Should I Store Leftover Pumpkin Spice Latte Cake?
Store leftovers in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving for the best taste and texture.
Can I Make the Buttercream Frosting Ahead of Time?
Absolutely! You can make the frosting up to 2 days ahead and keep it refrigerated. Rebeat it with a mixer before spreading if it firms up too much.
