Name: Pumpkin Spice Latte Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 75 min
Ingredients: 2 1/2 cups all purpose flour; 2 cups granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon fine sea salt; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon ground allspice; 2 teaspoons instant espresso powder; 1 cup canned pumpkin puree (not pumpkin pie filling); 1 cup neutral oil (canola, vegetable, or light olive oil); 4 large eggs, room temperature; 1 cup whole milk, room temperature; 2 teaspoons vanilla extract; 2 teaspoons instant espresso powder dissolved in 2 tablespoons hot water; 8 ounces cream cheese, softened; 1/2 cup unsalted butter, softened; 3 1/2 to 4 cups powdered sugar, sifted; 2 to 3 teaspoons instant espresso powder dissolved in 1 tablespoon hot water, cooled; 1 teaspoon vanilla extract; 1 pinch fine sea salt; 2 tablespoons heavy cream or milk, to thin the frosting; Light dusting of cinnamon or pumpkin pie spice; Caramel drizzle; Crushed gingersnaps or speculoos cookies; Chocolate covered espresso beans for garnish

Pumpkin Spice Latte Cake Recipe tastes like your favorite coffee shop drink in cozy, forkable form, with warm spices, real pumpkin, and a gentle coffee kick in every bite. It works perfectly for fall birthdays, Friendsgiving, office treats, or any weekend baking project, and you can finish the whole thing in about 1 hour 15 minutes including cooling time. I tested this on my own family of pumpkin skeptics, and they now request it more often than actual lattes.

Why You Should Try This Pumpkin Spice Latte Cake Recipe

This Pumpkin Spice Latte Cake Recipe delivers soft, moist pumpkin layers that stay tender for days, with a subtle espresso flavor that never tastes bitter. The frosting tastes like a creamy latte cloud, so you enjoy coffee, spice, and sweetness in every slice.

You mix the batter in one bowl with pantry staples, canned pumpkin, and instant espresso, so the process stays simple and weeknight friendly. The cake slices cleanly, travels well, and looks bakery level without advanced decorating skills.

“This Pumpkin Spice Latte Cake Recipe tastes like a barista opened a bakery in my kitchen and decided to stay forever. ★★★★★”

Ingredients You’ll Need

Dry ingredients

2 ½ cups (300 g) all purpose flour
2 cups (400 g) granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
Optional: 2 teaspoons instant espresso powder for extra coffee flavor in the cake

You can use a good store brand all purpose flour here; no need for cake flour. If you only have pumpkin pie spice, use 2 ½ teaspoons of that plus ½ teaspoon extra cinnamon.

Wet ingredients

1 cup canned pumpkin puree (not pumpkin pie filling)
1 cup neutral oil (canola, vegetable, or light olive oil)
4 large eggs, room temperature
1 cup whole milk, room temperature
2 teaspoons vanilla extract
2 teaspoons instant espresso powder dissolved in 2 tablespoons hot water

Use pure canned pumpkin like Libby’s or a store brand labeled “100% pumpkin.” If you only have 2 percent milk, use it and add 1 tablespoon sour cream or Greek yogurt for a richer crumb.

Coffee cream cheese frosting

8 ounces cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3 ½ to 4 cups powdered sugar, sifted
2 to 3 teaspoons instant espresso powder dissolved in 1 tablespoon hot water, cooled
1 teaspoon vanilla extract
Pinch of fine sea salt
Optional: 2 tablespoons heavy cream or milk to thin the frosting

Use full fat cream cheese in block form, not whipped or tub style, so the frosting holds structure. If you want a stronger coffee flavor, add an extra ½ teaspoon espresso powder.

Optional toppings

Light dusting of cinnamon or pumpkin pie spice
Caramel drizzle from a store bought jar
Crushed gingersnaps or speculoos cookies
Chocolate covered espresso beans for garnish

These toppings add texture and a coffee shop vibe without extra work. Use what you already have in the pantry to keep it simple.

Equipment

Two 8 inch or 9 inch round cake pans or one 9×13 inch pan
Parchment paper
Mixing bowls
Whisk and rubber spatula
Hand mixer or stand mixer with paddle and whisk attachments
Wire cooling rack
Offset spatula or butter knife for frosting
Toothpicks for doneness testing

If you bake often, line your pans with pre cut parchment rounds to save time. A stand mixer makes frosting easier, but a hand mixer works perfectly.

Tips & Tricks

Bring eggs, milk, and cream cheese to room temperature so the batter and frosting mix smoothly.
Use canned pumpkin puree, not pumpkin pie filling, since pie filling already includes sugar and spices.
Dissolve instant espresso powder in hot water before you add it to batter or frosting to avoid specks and uneven flavor.
Grease pans, then line with parchment and grease again so the Pumpkin Spice Latte Cake Recipe releases cleanly.
Do not overmix the batter; whisk just until no dry streaks remain to keep the crumb tender.
Bake on the middle rack and rotate pans halfway through for even browning.
Cool cake layers completely before frosting so the cream cheese frosting stays thick and fluffy.
If the frosting feels too soft, chill it for 15 minutes, then whip again until it holds peaks.
Slice with a long, sharp knife and wipe the blade between cuts for neat layers.
Store leftover cake covered in the fridge, then bring slices to room temperature before serving for best texture and flavor.

How to Make Pumpkin Spice Latte Cake Recipe

Step 1: Prep pans and preheat the oven

Heat your oven to 350°F (175°C). Grease two 8 inch or 9 inch round cake pans, line the bottoms with parchment, then grease and lightly flour the parchment and sides. Set the pans on a baking sheet if your oven runs unevenly so you can rotate them easily.

Step 2: Mix the dry ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice. If you use instant espresso powder in the cake batter, whisk it in with the dry ingredients so it distributes evenly. Break up any sugar or spice clumps with the whisk so the mixture looks uniform.

Step 3: Combine the wet ingredients

In a separate medium bowl, whisk pumpkin puree and oil until smooth and glossy. Add eggs one at a time and whisk after each addition until the mixture looks thick and slightly lighter in color. Whisk in milk, vanilla, and the dissolved espresso mixture until everything blends into a smooth, pourable liquid.

Step 4: Bring the batter together

Pour the wet mixture into the bowl of dry ingredients. Use a whisk or spatula to fold and stir gently until no dry flour streaks remain and the Pumpkin Spice Latte Cake Recipe batter looks smooth. Scrape the bottom and sides of the bowl so you catch any hidden pockets of flour, but stop mixing as soon as the batter looks even.

Step 5: Bake the cake layers

Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Tap each pan lightly on the counter to release large air bubbles. Bake 25 to 30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 6: Cool the cakes

Set the pans on a wire rack and cool 10 to 15 minutes. Run a knife around the edges, then flip the cakes out onto the rack and peel off the parchment. Turn the layers right side up and cool completely, about 30 to 40 minutes, before you frost them.

Step 7: Make the coffee cream cheese frosting

In a large bowl, beat softened cream cheese and butter with a mixer on medium speed until smooth and fluffy, about 2 to 3 minutes. Add powdered sugar 1 cup at a time, mixing on low until it incorporates, then raise to medium until smooth. Beat in vanilla, salt, and the cooled espresso mixture, then add a splash of cream or milk if you want a softer, more spreadable texture.

Step 8: Frost and decorate

Place one cake layer on a serving plate or stand and add a generous scoop of frosting on top. Spread the frosting to the edges, then place the second layer on top and press gently to level it. Cover the top and sides with the remaining frosting, then finish with a light dusting of cinnamon, a drizzle of caramel, or crushed cookies if you like.

Step 9: Chill briefly and slice

Chill the finished Pumpkin Spice Latte Cake Recipe for 20 to 30 minutes so the frosting sets slightly and the layers firm up. Use a sharp knife to cut clean slices, wiping the blade between cuts. Serve at cool room temperature so the flavors of pumpkin, spice, and coffee shine.

What to Serve with Pumpkin Spice Latte Cake Recipe

Serve this Pumpkin Spice Latte Cake Recipe with hot coffee, chai, or a simple mug of hot cocoa for kids. A glass of cold milk balances the spices and coffee flavor and keeps the dessert from feeling too rich. Add a scoop of vanilla or cinnamon ice cream on the side if you want a more indulgent dessert plate. Fresh apple slices or a small fruit salad also pair nicely and add a refreshing contrast.

Storage Options

Store leftover Pumpkin Spice Latte Cake Recipe covered in the fridge for up to 4 days; keep it in an airtight container or cover the cut sides with plastic wrap.
Freeze individual slices on a parchment lined tray until firm, then wrap each slice tightly and store in a freezer bag for up to 2 months.
Thaw frozen slices in the fridge overnight or at room temperature for 30 to 45 minutes before serving.
Enjoy leftovers chilled or let slices sit at room temperature for 20 minutes, since cream cheese frosting tastes best when it softens slightly.