Pumpkin Spice Latte Cake is like a cozy hug in dessert form! This cake brings together the warm flavors of pumpkin, cinnamon, nutmeg, and a hint of coffee, all in one moist, tender bite. It’s fluffy and spiced just right, making it feel like autumn in every slice.
I love making this cake when the weather starts to cool down — it fills the kitchen with that irresistible pumpkin spice aroma that instantly makes you feel relaxed and happy. What I really enjoy is how the gentle coffee flavor plays in the background, adding depth without stealing the show. It’s a fun twist that makes this cake stand out from the usual pumpkin desserts.
My favorite way to serve it is with a light dusting of cinnamon sugar or a smear of simple cream cheese frosting. It goes perfectly with a hot cup of coffee or tea, especially when you want a little pick-me-up that feels cozy and special. I always find that this cake brings smiles and starts great conversations—there’s just something about pumpkin spice and coffee together that feels like a celebration on a chilly day.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree keeps the cake moist and adds that classic fall flavor. If you want, you can use fresh cooked pumpkin, but make sure to cook and puree it well to keep the texture smooth.
Pumpkin Pie Spice & Cinnamon: These spices give the cake its warm, cozy flavor. If you don’t have pumpkin pie spice, mix cinnamon, nutmeg, ginger, and cloves yourself. It’s a quick way to get the right taste.
Coffee: Fresh brewed coffee adds depth and latte flavor. If you prefer to avoid caffeine, use decaffeinated coffee or strong brewed chicory for a similar taste.
Cream Cheese Frosting: The cream cheese makes the frosting creamy and rich. Softened butter adds smoothness. For a dairy-free version, use vegan cream cheese and butter alternatives.
Instant Espresso Powder: This boosts the coffee flavor in the frosting without bitterness. If you don’t have it, strong brewed coffee can work, but keep it cooled and add less liquid to keep the frosting thick.
How Do You Get a Moist, Fluffy Cake Every Time?
The key to a soft pumpkin spice latte cake lies in mixing and baking:
- Mix dry and wet ingredients separately. This helps evenly distribute the leavening agents and spices.
- Combine the wet and dry ingredients gently, just until mixed. Overmixing can make the cake dense.
- Use oil instead of butter for extra moistness. Oil stays liquid at room temperature, so the cake dries out less quickly.
- Bake in three equally sized pans where possible. This helps the layers cook evenly without overbaking.
- Check doneness with a toothpick inserted near the center; it should come out clean or with a few moist crumbs, never wet batter.
Equipment You’ll Need
- Three 8-inch round cake pans – perfect for baking even layers that stack nicely.
- Mixing bowls – you’ll need separate bowls for wet and dry ingredients to keep things organized.
- Electric mixer or hand mixer – makes beating the cream cheese frosting smooth and fluffy easy.
- Measuring cups and spoons – for accurate ingredient amounts, which is key in baking.
- Wire cooling racks – to cool your cake layers without sogginess.
- Offset spatula or butter knife – helps spread frosting evenly and neatly.
Flavor Variations & Add-Ins
- Swap espresso powder with cinnamon or pumpkin pie spice in the frosting for a softer spice flavor if coffee isn’t your thing.
- Add chopped toasted pecans or walnuts in between layers for a crunchy texture contrast.
- Mix mini chocolate chips into the batter for little chocolate surprises in each bite.
- Use maple syrup instead of caramel drizzle for a different, rich sweetness that pairs well with pumpkin.
Pumpkin Spice Latte Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tbsp pumpkin pie spice
- 1 tsp cinnamon
- ½ tsp salt
- 1 cup freshly brewed strong coffee, cooled
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 4 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
For the Cream Cheese Latte Frosting:
- 1 cup (8 oz) cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tbsp instant espresso powder dissolved in 1 tbsp hot water (cooled)
- 1 tsp vanilla extract
For the Caramel Drizzle and Crumble Topping:
- ½ cup caramel sauce (store-bought or homemade)
- ½ cup graham cracker crumbs or spiced cookie crumbs
How Much Time Will You Need?
This cake takes about 15 minutes to prepare, 25-30 minutes to bake, and an extra hour for chilling before you serve. So you’re looking at around 1 hour and 45 minutes total from start to finish, including cooling and frosting time.
Step-by-Step Instructions:
1. Prepare and Preheat:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt to combine the spices evenly.
3. Mix Wet Ingredients:
In another bowl, whisk together the cooled coffee, pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
4. Combine Batter:
Slowly add the wet ingredients to the dry ingredients and gently mix until just combined. Be careful not to overmix to keep the cake fluffy.
5. Bake the Cake Layers:
Divide the batter evenly among the three prepared pans. Bake for 25-30 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, the cakes are ready. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
6. Prepare the Frosting:
Beat softened cream cheese and butter in a large bowl until smooth. Gradually add powdered sugar, beating until fluffy. Stir in dissolved espresso and vanilla extract and mix thoroughly.
7. Assemble the Cake:
Place one cooled cake layer on a serving plate. Spread about a third of the frosting evenly on top. Repeat with the second layer. Add the final layer and frost the top and sides with the remaining frosting.
8. Add Toppings:
Drizzle caramel sauce over the top of the cake, allowing it to drip down the sides. Sprinkle graham cracker or cookie crumbs over the caramel for a tasty crunch.
9. Chill and Serve:
For best flavor and texture, refrigerate the cake for at least 1 hour before slicing and serving. This helps the frosting set and the flavors meld nicely.
Can I Use Decaffeinated Coffee Instead of Regular Coffee?
Yes! Decaf works perfectly if you want the flavor without the caffeine. Just brew it strong and let it cool before using.
How Should I Store Leftover Pumpkin Spice Latte Cake?
Store leftovers in an airtight container in the fridge for up to 4 days. Let the cake come to room temperature before serving for the best texture and flavor.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake layers and prepare the frosting a day ahead. Assemble and frost the cake the next day, then chill until ready to serve.
Can I Substitute the Cream Cheese Frosting?
Yes, you can use a simple buttercream or whipped cream frosting if you prefer. Just note that cream cheese frosting adds a lovely tang that balances the pumpkin and coffee flavors.
