Pumpkin Spice Latte Cake is a cozy treat that brings together the warm flavors of pumpkin, cinnamon, nutmeg, and a touch of espresso for a perfect fall dessert. This cake is moist and soft, with a subtle coffee kick that makes it feel like your favorite pumpkin spice latte but in a slice. The frosting is usually creamy and slightly sweet, making every bite just right.
I love making this cake when the weather starts to cool down because it fills the house with that wonderful pumpkin spice smell that feels like a warm hug. One little tip I have is to add a bit of real brewed espresso or strong coffee to the batter—it really boosts the flavor and makes the cake taste like a perfect latte. It’s always a big hit whether you’re serving it for a birthday or just a special weekend treat.
My favorite way to enjoy Pumpkin Spice Latte Cake is with a hot cup of tea or coffee on a chilly afternoon. It’s the kind of dessert that makes you want to slow down and savor each bite. If you’re baking for guests, this cake feels fancy but is really easy to make, so it’s a great choice for sharing some fall happiness with friends and family.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for consistent moisture and flavor. If unavailable, homemade pumpkin puree works well—just cook and blend pumpkin until smooth.
Espresso or Strong Coffee: Adds that latte coffee flavor. If you don’t have espresso, strong brewed coffee or instant espresso powder dissolved in water works fine. It deepens the cake’s flavor.
Spices: Cinnamon, ginger, nutmeg, cloves, and a touch of black pepper bring cozy pumpkin spice notes. You can swap for a pumpkin pie spice blend to save time.
Buttercream Ingredients: Butter and powdered sugar create a creamy base. Brewed coffee added here gives the frosting a latte twist. You can use dairy-free butter for a vegan option.
Caramel Drip: Made from sugar, butter, and cream, this adds a rich finish. For a simpler option, try store-bought caramel sauce or a maple drizzle for a twist.
How Do You Get a Moist, Flavorful Pumpkin Spice Latte Cake?
Moisture and flavor in this cake come from balanced wet and dry ingredients and mindful mixing:
- Mix Dry & Wet Separately: Whisk dry spices and leavening to evenly distribute. Blend pumpkin, sugars, oils, eggs, and vanilla separately to smoothness.
- Combine Gently: Add wet to dry and fold just until combined to avoid overworking the batter—this keeps the cake tender.
- Add Coffee Wisely: Stir in cooled brewed espresso or coffee to add depth without thinning the batter too much.
- Don’t Skip Buttermilk: It adds acidity, reacting with baking soda for rise and tenderness. If unavailable, mix milk with a teaspoon of lemon juice as a quick substitute.
- Check Baking Time: Bake until a toothpick comes out clean but not dry. Overbaking can cause dryness.
Equipment You’ll Need
- Three 6-inch round cake pans (or two 8-inch pans) – perfect for baking even layers that stack easily.
- Mixing bowls – use one for dry ingredients and another for wet so blending is simple and mess-free.
- Electric mixer or hand mixer – helps cream butter and beat frosting until light and fluffy.
- Whisk – great for evenly mixing dry spices and leavening agents.
- Measuring cups and spoons – essential for accurate ingredient amounts, especially with spices.
- Spatula – for folding cake batter gently and scraping bowls clean.
- Saucepan – needed for making the caramel drip smoothly on the stove.
- Cake stand or serving plate – for assembling and displaying your beautiful cake.
- Piping bag with star tip (optional) – to create pretty frosting swirls on top.
Flavor Variations & Add-Ins
- Add chopped toasted pecans or walnuts inside the batter for crunch that pairs well with pumpkin flavors.
- Swap the espresso for a shot of coffee liqueur in the frosting to give a boozy twist when serving adults.
- Fold in mini chocolate chips to the batter for a sweet surprise that melts into gooey pockets.
- Top with candied ginger pieces or crystallized ginger for a spicy crunch that lifts the spice notes.
Pumpkin Spice Latte Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground black pepper (optional)
- ½ tsp salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- ½ cup strong brewed espresso or very strong coffee, cooled
- ½ cup buttermilk
For the Latte Spice Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2-4 tbsp brewed espresso or coffee
- Pinch of salt
For the Caramel Drip:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cut into pieces
- ½ cup heavy cream
- ½ tsp salt (optional)
For Decoration:
- Granola or chopped nuts for the base
- Whipped cream or extra frosting for piped dollops
- Ground cinnamon or pumpkin pie spice for dusting
How Much Time Will You Need?
Getting this cake ready takes about 20 minutes of prep, 25-30 minutes baking, plus chilling and decorating which adds around 45 minutes. Overall, expect about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour your cake pans. In a large bowl, whisk together all the dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, black pepper, and salt. In another bowl, blend pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth. Add the wet mixture to the dry ingredients, stirring until just combined. Then mix in the cooled espresso and buttermilk until smooth.
2. Bake the Cakes:
Divide the batter evenly in the pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let them cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
3. Make the Latte Spice Buttercream Frosting:
Beat softened butter until creamy, about 2 minutes. Gradually add powdered sugar one cup at a time, beating on low until mixed in. Add vanilla, cinnamon, nutmeg, and salt. Add brewed espresso or coffee one tablespoon at a time while beating until the frosting is light, fluffy, and spreadable.
4. Prepare the Caramel Drip:
In a saucepan, melt sugar over medium heat, stirring constantly until it turns a rich amber color. Remove from heat, stir in butter until melted. Slowly add heavy cream, stirring well as it bubbles. Add salt if you like. Set aside to cool until pourable but not hot.
5. Assemble the Cake:
Place one cake layer on your serving plate. Spread a layer of frosting on top. Add the next layers, spreading frosting between all. Cover the whole cake with a thin crumb coat and chill 20 minutes. Apply a thick, smooth final layer of frosting. Sprinkle granola or chopped nuts around the base. Drip caramel sauce over the top edges, allowing it to drip down the sides. Pipe extra frosting swirls on top and dust with cinnamon or pumpkin pie spice.
6. Serve and Store:
Slice and enjoy your cake with a cup of coffee or latte. Store leftovers covered in the fridge for up to 4 days.
Can I Use Frozen Pumpkin Puree Instead of Canned?
Yes! Just make sure to thaw it completely and drain any excess liquid before measuring. This helps keep the cake batter from becoming too wet.
What Can I Substitute for Espresso or Coffee?
If you don’t have espresso or coffee, strong brewed black tea or instant coffee powder dissolved in water can work as alternatives to keep the latte flavor.
How Should I Store Leftover Cake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Bring to room temperature or warm slightly before serving for best flavor and texture.
Can I Make the Cake Ahead of Time?
Absolutely! Bake the cake layers a day ahead and keep them wrapped tightly in plastic wrap. Prepare the frosting and assemble on the day you plan to serve for freshest results.
