This Pumpkin Spice Latte Cake is a cozy treat that brings together all the best flavors of fall in one delicious slice. With warm pumpkin, fragrant spices like cinnamon and nutmeg, and a hint of coffee flavor that reminds you of your favorite latte, this cake feels like a comfy hug on a plate.
I love making this cake when the air starts to get chilly because it fills the kitchen with that amazing pumpkin spice scent that always makes me feel happy and ready for the season. The coffee notes add a little kick that makes it special, and I usually add a creamy frosting on top that balances the spices perfectly.
My favorite way to enjoy this cake is with a hot cup of tea or, of course, a real pumpkin spice latte. It’s great for sharing with friends around a table or just treating yourself on a quiet afternoon. Every bite feels like fall wrapped up in sweet, spice, and a little bit of coffee warmth, and that’s exactly why it’s become one of my go-to cozy recipes.
Key Ingredients & Substitutions
Pumpkin Puree: This adds moisture and the signature fall flavor. Use canned pumpkin for consistency. If unavailable, mashed sweet potatoes or butternut squash puree also work well.
Pumpkin Pie Spice: Essential for that cozy spice mix. If you don’t have it, blend cinnamon, nutmeg, ginger, and cloves yourself. Freshly ground spices always taste better.
Coffee: This gives the latte flavor twist. Strong brewed coffee works best, but you can use espresso or instant coffee dissolved in water. For a non-caffeinated option, try chicory coffee or coffee-flavored syrup.
Cream Cheese Frosting: This adds a tangy richness that balances the spices. If cream cheese isn’t preferred, use mascarpone or a buttercream frosting with a touch of lemon juice for brightness.
How Can I Keep This Cake Moist and Flavorful?
To get a soft, moist cake that bursts with flavor, follow these tips:
- Don’t overmix the batter: Mix until ingredients are just combined to avoid a dense cake.
- Use oil, not butter: Oil keeps the cake moist longer than butter.
- Add coffee carefully: Use cooled coffee so it blends well without cooking the eggs.
- Don’t skip chilling: Letting the cake rest helps the flavors meld and makes frosting easier to apply.
These simple steps help your cake stay tender and full of that delicious pumpkin spice latte character!
Equipment You’ll Need
- Three 8-inch round cake pans – perfect for baking even layers that stack nicely.
- Electric mixer or stand mixer – makes mixing the batter and frosting smooth and easy.
- Mixing bowls – for combining dry and wet ingredients separately.
- Measuring cups and spoons – to get your ingredients just right for consistent results.
- Spatula – great for scraping bowls and spreading frosting evenly.
- Wire cooling racks – help the cakes cool quickly and evenly to avoid sogginess.
- Piping bag with star tip (optional) – for decorating the whipped cream on top nicely.
Flavor Variations & Add-Ins
- Add ½ cup chopped toasted pecans or walnuts into the batter for a crunchy texture that pairs well with pumpkin.
- Use a mocha frosting by adding a little melted chocolate to the cream cheese mixture for extra coffee-chocolate flavor.
- Swap out coffee for chai tea concentrate to give the cake a spiced tea twist instead of latte flavor.
- Mix in mini chocolate chips or swirl caramel sauce into the batter for pockets of sweet surprise in each slice.
Pumpkin Spice Latte Cake
Ingredients You’ll Need:
Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice (blend of cinnamon, nutmeg, ginger, cloves)
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 1 ½ cups canned pumpkin puree
- 1 tsp vanilla extract
- ½ cup brewed strong coffee, cooled
Frosting:
- 16 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2 tbsp brewed coffee, cooled
Topping & Garnish:
- Whipped cream (for piping on top)
- Caramel sauce
- Crushed gingersnap cookies or graham crackers
Time Needed
This delicious cake takes about 20 minutes to prepare, 25-30 minutes to bake, and an additional hour to chill before serving. Plan for roughly 1 hour and 50 minutes total so the flavors can meld perfectly and the frosting can set beautifully.
Step-by-Step Instructions:
1. Prepare Your Oven and Cake Pans:
Begin by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper to keep the cakes from sticking.
2. Mix the Dry Ingredients:
In a large bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt. Set this mixture aside for now.
3. Combine the Wet Ingredients:
In another bowl, beat the granulated sugar, brown sugar, and vegetable oil until well mixed. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract.
4. Blend Dry Ingredients with Wet and Coffee:
Gradually add the sifted dry ingredients to the wet mixture, alternating with the cooled brewed coffee. Start and end with the dry ingredients. Mix gently until just combined—avoid overmixing to keep your cake tender.
5. Bake the Cakes:
Divide the batter evenly among the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
6. Prepare the Cream Cheese Frosting:
In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract and cooled brewed coffee, mixing well to combine.
7. Assemble the Cake Layers:
Place one cake layer on your serving plate. Spread a generous layer of frosting over the top. Add the second cake layer and repeat with frosting. Top with the third cake layer.
8. Frost the Entire Cake:
Use the remaining frosting to cover the top and sides of the cake smoothly and evenly. This creates a beautiful base for decoration.
9. Decorate with Toppings:
Pipe whipped cream on top in decorative peaks. Drizzle caramel sauce generously over the whipped cream and cake edges. Sprinkle crushed gingersnap cookies or graham cracker crumbs on top for a lovely crunch and extra flavor.
10. Chill and Serve:
Place your finished cake in the refrigerator for at least 1 hour. This helps the frosting firm up and the flavors to blend perfectly. When ready, slice, serve, and enjoy your cozy, festive Pumpkin Spice Latte Cake!
Can I Use Instant Coffee Instead of Brewed Coffee?
Yes, you can substitute instant coffee granules dissolved in a little hot water for brewed coffee. Just make sure it cools before adding to the batter or frosting to avoid curdling eggs or cream cheese.
How Long Can I Store Leftover Pumpkin Spice Latte Cake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the cake layers separately, wrapped tightly, for up to 2 months. Thaw in the fridge before frosting and serving.
Can I Make This Cake Ahead of Time?
Absolutely! Bake the cake layers and prepare the frosting a day ahead. Assemble and decorate the cake the next day, then chill before serving for best flavor and texture.
What Can I Use Instead of Pumpkin Pie Spice?
If you don’t have pumpkin pie spice, mix 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, and a pinch of cloves or allspice to create your own blend.
