Pumpkin Spice Latte Cake
This Pumpkin Spice Latte Cake brings together two fall favorites in one irresistible dessert. Moist pumpkin cake layers are infused with espresso and warm spices, then topped with a silky coffee buttercream frosting.
It’s the perfect cake for autumn gatherings, Thanksgiving dinners, or whenever you’re craving that cozy PSL flavor. The coffee enhances the pumpkin and spices beautifully, creating a cake that’s not overly sweet but incredibly flavorful.
Why You’ll Love This Recipe
This cake captures everything you love about fall in one impressive dessert. The combination of pumpkin puree and strong-brewed coffee creates an incredibly moist crumb that stays fresh for days.
The espresso doesn’t make the cake taste like coffee—it deepens the chocolate-like notes in the spices and pumpkin. Each bite delivers that signature PSL warmth with cinnamon, ginger, nutmeg, and cloves.
The coffee buttercream is smooth, not too sweet, and pipes beautifully if you want to get decorative. This cake looks bakery-worthy but comes together with simple pantry ingredients.
Read More: Cookie Dough in a Waffle: The Ultimate Sweet Breakfast Treat
Key Ingredients
For the Cake:
For the Frosting:
Pumpkin Spice Latte Cake
Course: DessertCuisine: AmericanDifficulty: Medium12
20
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minutesA moist pumpkin cake infused with espresso and fall spices, layered with creamy coffee buttercream frosting.
Ingredients
- Pumpkin Spice Cake
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup pumpkin puree
1/2 cup strong brewed coffee, cooled
1 cup brown sugar, packed
1/2 cup granulated sugar
3/4 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
- Coffee Buttercream
1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons instant espresso powder
3–4 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch of salt
Directions
- Make the Cake
- Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
- Whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl.
- In a large bowl, whisk pumpkin puree, coffee, both sugars, oil, eggs, and vanilla until smooth.
- Add dry ingredients to wet ingredients and mix until just combined—don’t overmix.
- Divide batter evenly between prepared pans and smooth the tops.
- Bake for 28–32 minutes until a toothpick inserted in center comes out clean.
- Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the Frosting
- Beat softened butter with an electric mixer for 2–3 minutes until pale and fluffy.
- Add powdered sugar one cup at a time, beating on low speed between additions.
- Dissolve espresso powder in 2 tablespoons of heavy cream, then add to butter mixture.
- Add vanilla and salt, then beat on high for 3–4 minutes until light and fluffy.
- Add remaining cream as needed to reach desired consistency.
- Assemble
- Place one cake layer on serving plate and spread with about 3/4 cup frosting.
- Top with the second cake layer and frost top and sides with the remaining buttercream.
- Decorate with a dusting of cinnamon or pumpkin pie spice if desired.
Notes
- Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving.
Swaps: Can’t have coffee? Replace with milk or brewed chai tea. For the frosting, use vanilla extract instead of espresso powder. - Make Ahead: Cake layers can be baked, cooled, wrapped tightly, and frozen for up to 2 months. Thaw before frosting.
Tip: Use room temperature eggs and don’t overmix the batter for the most tender crumb.
| Nutrient | Per Serving |
|---|---|
| Calories | 306 kcal |
| Total Fat | 11 g |
| Sugars | 40 g |
| Protein | 2 g |
| Dietary Fiber | 1 g |
Baking Tips
Room temperature ingredients are key for this cake. Cold eggs can cause the batter to seize up, and cold butter won’t whip properly for the frosting.
Don’t skip the parchment paper—it ensures clean release from the pans. Let the cakes cool completely before frosting, or the buttercream will melt and slide off.
If your frosting feels too thick, add cream one teaspoon at a time. If it’s too thin, add more powdered sugar or chill for 10 minutes to firm up.
Serving Suggestions
This cake is stunning served on a cake stand for a holiday dessert table. Garnish with a light dusting of cinnamon or whole cinnamon sticks for visual appeal.
Pair slices with hot coffee, chai tea, or even a glass of cold milk. The cake is rich enough to stand alone but also pairs beautifully with a dollop of whipped cream.
For an elegant touch, serve with a drizzle of caramel sauce or a few candied pecans on the side. It’s perfect for Thanksgiving, fall birthdays, or cozy weekend gatherings.
Frequently Asked Questions
Can I make this as a sheet cake instead of a layer cake?
Yes! Pour the batter into a greased 9×13-inch pan and bake for 35–40 minutes. Let it cool completely in the pan, then frost the top with the coffee buttercream.
Can I use fresh pumpkin instead of canned?
You can, but make sure to roast and puree it until very smooth. Canned pumpkin puree has a more consistent moisture content, which helps the cake turn out perfectly every time.
How do I prevent the cake layers from doming?
Use baking strips around your pans or lower the oven temperature by 25°F and bake a few minutes longer. You can also level the tops with a serrated knife after cooling.
