Easy Pumpkin Spice Latte Cake with Coffee Cream Frosting

Last updated on August 1, 2025

As the leaves begin to turn and the air grows crisp, there’s something magical about the nostalgic flavors of fall that always tug at my heartstrings. I can still remember the delight I felt the first time I took a sip of a pumpkin spice latte, wrapped in a cozy blanket on a chilly evening. It was more than just a drink; it was a hug in a cup. And what better way to celebrate those seasonal flavors than in a luscious cake that captures all the warmth and comfort of that beloved latte?

If you’re a home cook looking to create something special this autumn, I assure you that this Pumpkin Spice Latte Cake recipe is simple, stress-free, and totally doable—even if you’re trying it for the first time. So, grab your apron and let’s dive into this scrumptious adventure together.

Why I Love This Recipe of Pumpkin Spice Latte Cake

This Pumpkin Spice Latte Cake holds a special place in my heart, not just for its delightful flavor but also for the coziness it brings to my kitchen. It’s the perfect dessert to share with family and friends during gatherings or cozy Sunday dinners. The way the spices waft through the air as the cake bakes is inherently comforting. Plus, this recipe invites even beginner cooks to embrace their skills and create something truly rewarding.

The layering of rich pumpkin, spicy notes, and espresso in this cake makes it extraordinarily satisfying. Every bite offers a taste of fall, and the creamy espresso cream cheese frosting adds an indulgent touch that’ll have you coming back for more. Whether you’re serving it at a celebration or enjoying a quiet afternoon treat, it’s a recipe that promises warmth, nostalgia, and love.

Ingredients You’ll Need for Pumpkin Spice Latte Cake

Here’s the list of ingredients you’ll need to craft this delightful bake. Each component plays a vital role in achieving the perfect flavor:

Easy Pumpkin Spice Latte Cake with Coffee Cream Frosting

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• Author: Sarah Mendez
• Total Time: 1 hour
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Pumpkin Spice Latte Cake is the ultimate fall dessert—rich, moist, and infused with warm spices, espresso, and a hint of pumpkin. Layered with espresso cream cheese frosting and a latte-style soak, it’s like your favorite seasonal drink transformed into an irresistible cake.

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Ingredients

Scale 1x2x3x

For the Cake:

• 2 1/4 cups (281 g) all-purpose flour
• 1 tbsp pumpkin pie spice
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 10 tbsp (140 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated sugar
• 2 eggs, at room temperature
• 1 tsp vanilla extract
• 1/2 cup (120 ml) buttermilk, at room temperature
• 1 cup (244 g) canned pumpkin puree, at room temperature
• 1/4 cup (60 ml) espresso or strong coffee

For the Latte Soak (Optional):

• 1/3 cup (80 ml) whole milk
• 1/2 cup (150 g) sweetened condensed milk
• 1/2 tsp pumpkin pie spice

For the Frosting:

• 1 cup (224 g) unsalted butter, softened
• 8 oz (226 g) cream cheese, cold
• 2 cups (260 g) powdered sugar
• 1 1/2 tsp vanilla extract
• 2 tsp instant espresso powder
• 1 1/2 tsp pumpkin pie spice

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 4–5 minutes).
4. Add eggs one at a time, then stir in vanilla extract.
5. Mix in pumpkin puree and buttermilk until well combined.
6. Gradually mix dry ingredients into the wet mixture until just combined. Stir in the espresso or coffee last.
7. Divide batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
8. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
9. Latte Soak (Optional): Mix whole milk, condensed milk, and pumpkin pie spice. Poke holes in cooled cakes and pour soak over each layer.
10. For the Frosting: Beat butter and cream cheese until smooth (3–4 minutes). Add powdered sugar gradually, then stir in vanilla, espresso powder, and pumpkin pie spice. Beat until fluffy.
11. Assemble the cake: Place one soaked layer on a cake stand, frost the top. Add second layer and frost top and sides evenly.
12. Decorate with a sprinkle of pumpkin pie spice or chocolate shavings. Slice and serve!

Notes

• Use a gluten-free all-purpose flour blend if needed.
• No buttermilk? Mix 1/2 cup milk with 1/2 tbsp vinegar or lemon juice, let sit for 5 minutes.
• Replace espresso with more pumpkin puree for a caffeine-free version.
• Frosting can be made ahead and stored in the fridge for up to 3 days.
• For even cake layers, weigh your batter before dividing between pans.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 38g
• Sodium: 220mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 95mg

Keywords: pumpkin spice cake, pumpkin latte cake, fall desserts, espresso frosting, moist pumpkin cake, layered cake recipe

Essentials

• 2 1/4 cups (281 g) all-purpose flour, spooned and leveled: This forms the cake’s base, providing structure without being too dense.
• 1 tbsp pumpkin pie spice: A warm blend of cinnamon, nutmeg, and cloves that infuses your cake with that essential fall flavor.
• 1 1/2 tsp baking powder: This helps the cake rise to fluffy perfection.
• 1/4 tsp baking soda: Works in combination with the acidic buttermilk for an ideal rise.
• 1/2 tsp salt: Enhances all the flavors in the cake.
• 10 tbsp (140 g) unsalted butter, softened: Adds richness and moisture to your cake.
• 1 1/2 cups (300 g) granulated white sugar: Sweetens the cake beautifully.
• 2 eggs, at room temperature: They help bind the ingredients together while contributing to a light texture.
• 1 tsp vanilla extract: Adds a warm, aromatic flavor that complements the pumpkin.
• 1/2 cup (120 ml) buttermilk, at room temperature: Adds moisture and a slight tang that enhances the overall flavor.
• 1 cup (244 g) canned pumpkin puree, at room temperature: The star ingredient that provides flavor and moisture.
• 1/4 cup (60 ml) espresso or strong coffee: Provides that rich, coffee flavor that ties the entire cake together.
• 1/3 cup (80 ml) whole milk: Keeps the cake moist and balances the consistency of the batter.

Optional Add-Ons

• 1/2 cup (150 g) sweetened condensed milk: A luxurious element that adds sweetness and moisture to the latte soak, creating layers of flavor throughout the cake.

For the Frosting

• 1 cup (224 g) unsalted butter, softened: Creates a creamy, rich base for the frosting.
• 8 oz (226 g) cream cheese, cold: Provides a tangy flavor that balances perfectly with the sweetness of the frosting.
• 2 cups (260 g) powdered sugar: Sweetens the frosting and helps achieve a smooth texture.
• 1 1/2 tsp vanilla extract: Adds a lovely flavor to the frosting.
• 2 tsp instant espresso powder: Enhances the coffee flavor in the frosting, giving a delightful kick.
• 1 1/2 tsp pumpkin pie spice: Infuses the frosting with that cozy fall flavor.

Substitutions and Shortcuts

If you’re missing some ingredients or looking for a shortcut, don’t fret! Here are a few ideas:

• Flour: You can substitute all-purpose flour with a gluten-free blend if you need a gluten-free version.
• Buttermilk: If you don’t have buttermilk, you can mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice, letting it sit for 5 minutes until it thickens slightly.
• Unsalted Butter: You can also use salted butter if that’s what you have. Just omit the added salt in the recipe.
• Coffee: If you’re not a coffee drinker, you can replace the espresso with additional buttermilk or pumpkin puree for an even richer pumpkin flavor.

How to Make Pumpkin Spice Latte Cake Step-by-Step

Now that you have your ingredients ready, it’s time to roll up your sleeves and get baking. Follow these easy steps for a delectable Pumpkin Spice Latte Cake from start to finish.

For the Pumpkin Cake

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes come out easily once baked—your hard work deserves to shine.

2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. This step ensures that the leavening agents are evenly distributed, resulting in an even rise.

3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy. This process can take about 4-5 minutes with an electric mixer. The mixture should turn a pale color—this is how you incorporate air for a lighter texture.

4. Add the Eggs and Vanilla: Beat in the eggs, one at a time, making sure each is well incorporated before adding the next. Add in the vanilla extract and mix until combined.

5. Fold in the Pumpkin and Buttermilk: Gently mix in the canned pumpkin puree and buttermilk. This will create a beautiful, creamy batter.

6. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing just until no dry flour remains. Be careful not to overmix, as this can lead to a dense cake.

7. Incorporate the Coffee: Finally, stir in the espresso or strong coffee, ensuring it’s evenly mixed throughout the batter.

8. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool the Cakes: Once baked, remove the pans from the oven and let them cool in the pans for about 10 minutes. Carefully turn them out onto wire racks to cool completely.

For the Latte Soak

While the cakes are cooling, prepare the latte soak to infuse them with flavor.

1. Combine the Soak Ingredients: In a small bowl, mix the whole milk, sweetened condensed milk, and pumpkin pie spice until well combined.

2. Soak the Cakes: Once the cakes are fully cooled, place them onto a serving platter or cake stand. Using a fork or toothpick, poke holes all over the top of the cakes to help the soak soak in. Generously pour the latte soak over the first layer, allowing it to seep in before adding the second layer on top and repeating the process.

For the Espresso Cream Cheese Frosting

Now let’s whip up the rich frosting that crowns this beauty.

1. Cream Together Butter and Cream Cheese: In a large bowl, beat the softened unsalted butter and cold cream cheese together until smooth and creamy, about 3-4 minutes.

2. Add Sugar and Flavoring: Gradually add the powdered sugar, mixing on low until combined. Increase the speed and add the vanilla extract, espresso powder, and pumpkin pie spice, mixing until everything is well-blended and fluffy—around 2-3 minutes.

3. Taste and Adjust: Give it a taste! Feel free to make any adjustments; you might prefer a bit more spice or sweetness.

Assembling the Cake

It’s time to bring everything together into a magnificent Pumpkin Spice Latte Cake.

1. Level the Cakes (Optional): If your cakes have domed slightly during baking, take a serrated knife and carefully slice off the tops to create a flat surface.

2. Frost the First Layer: Place one cake layer (latte-soaked side up) onto a cake stand. Spread a generous layer of frosting over the top, smooth it out with a spatula.

3. Add the Second Layer: Place the second cake layer on top, also soaked side up. Use a spatula to spread frosting over the top and down the sides of the cake until evenly covered.

4. Decorate: You might choose to decorate with a sprinkle of additional pumpkin pie spice, whipped cream, or even chocolate shavings for an extra touch.

5. Serve and Enjoy: Slice into your stunning creation and serve to your loved ones. This cake is perfect for any gathering, bringing everyone together to enjoy a slice of fall bliss.

Common Mistakes to Avoid Pumpkin Spice Latte Cake

Even the most seasoned bakers encounter bumps along the way. Here are some common pitfalls to steer clear of when making your Pumpkin Spice Latte Cake.

Overmixing the Batter

It can be tempting to mix everything thoroughly, but overmixing can lead to a tough, dense cake. Remember, mix just until the ingredients are combined. A few lumps won’t hurt; they’ll create delicate textures in your final cake.

Not Using Room Temperature Ingredients

Using cold eggs or buttermilk can result in a batter that doesn’t mix well, leading to uneven baking. Allow your eggs, buttermilk, and even pumpkins to come to room temperature—this helps promote even consistency and a fluffier cake.

Skipping the Soak

Forgetting the latte soak can diminish the flavor and moisture of your cake. This step is crucial for infusing that rich pumpkin spice latte flavor. It’s a simple process that takes just a moment but makes a significant difference.

Serving Too Soon

While the aroma of the cake baking is incredibly tempting, resist the urge to cut into it right away. Allowing the cake to cool completely lets its flavors settle and improves the texture significantly.

Serving Suggestions for Pumpkin Spice Latte Cake

When it comes to serving this cozy Pumpkin Spice Latte Cake, there’s more than one way to enjoy it. Here are a few serving suggestions to elevate your dessert experience.

Pair with a Cozy Beverage

Serve it alongside a warm pumpkin spice latte or a cup of spiced chai tea. The warm beverages enhance the autumn flavors of the cake and create a comforting experience perfect for chilly evenings.

Top it with Whipped Cream

A dollop of freshly whipped cream on top of a slice adds an extra layer of indulgence. You can even sprinkle a bit of pumpkin pie spice or cocoa powder for decoration.

Enjoy with Ice Cream

A scoop of vanilla or cinnamon ice cream pairs beautifully with the warm spices of the cake. The cold ice cream melting over the warm cake creates a delightful contrast that is simply irresistible.

Fancy It Up with Caramel Sauce

Drizzling some homemade or store-bought caramel sauce over each slice adds a touch of decadence and sweetness that complements the spices beautifully.

Pro-Level Tips for When You’re Ready

Once you’ve mastered the basics, there are a few pro tips to elevate your Pumpkin Spice Latte Cake even further.

Experiment with Flavors

Feel free to infuse additional flavors into your cake. Consider adding chopped pecans or walnuts for a nutty crunch, or a pinch of cayenne pepper to bring a little heat. The choice is yours!

Layer It Up

For special occasions, consider adding a third layer to your cake. A three-layer cake not only looks impressive but also allows for extra frosting and soak in every bite.

Make It Ahead

This cake holds up well, making it ideal for preparing in advance. You can freeze the cakes un-frosted for up to three months. Thaw the cakes overnight in the refrigerator before frosting and serving.

Customize the Presentation

Switch out the standard frosting for a simple glaze made from powdered sugar and milk, drizzling it artistically over the cake. This gives it a clean, modern look while keeping the flavors intact.

Conclusion & Next Steps

You’ve just discovered how to create a delectable Pumpkin Spice Latte Cake that fills your home with cozy aromas and warms the heart. It’s easier than it looks and offers room for you to customize it however you like—whether adding more spices or incorporating nuts.

So, go ahead, gather your loved ones, and whip up a cake that’s perfect for any gathering this fall. Don’t forget to share your lovely creation and make those sweet, comforting memories.

Did you try this Pumpkin Spice Latte Cake recipe? I would love to hear about your experience! What did you love most about it? If you’re looking for more cozy recipes or have questions, drop a comment below—I’m here to help!

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