This pumpkin spice latte cake is hands down the most incredible fall dessert you’ll ever make! It’s a moist, fluffy cake that tastes exactly like your favorite coffee shop drink but in cake form. I’m telling you right now – this recipe is going to blow your mind and become your go-to for every fall gathering.
What makes this pumpkin latte cake so amazing is how it perfectly captures those cozy autumn vibes we all crave. The cake itself is incredibly tender thanks to the pumpkin, while the coffee flavor adds that sophisticated twist that makes it feel extra special. Top it with the most incredible cream cheese frosting, and you’ve got yourself a showstopper dessert.
After my maple pumpkin desserts went viral on social media, I knew I had to create something equally amazing using the same foolproof method. This cake delivers every single time – it’s moist, flavorful, and absolutely perfect for your pumpkin spice recipes baking collection.
PUMPKIN SPICE LATTE CAKE
Cuisine: American
Category: Dessert
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 60 minutes
Serves: 12 people
This pumpkin spice latte cake combines the best of both worlds – rich pumpkin spice cake with a hint of coffee that creates the most incredible flavor combination. It’s perfect for any fall celebration!
INGREDIENTS
For the Cake:
- 1¾ cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2 tablespoons instant coffee or espresso powder
- 1 cup pumpkin puree
- ½ cup vegetable oil
- ¼ cup melted butter
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
For the Coffee Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons instant coffee, dissolved in 2 tablespoons hot water
- 1 teaspoon vanilla extract
- Pinch of salt
The magic of cooking with pumpkin is how it creates the most incredible moisture while the coffee adds that sophisticated flavor that makes this cake absolutely irresistible.
PREPARATION
Make the Cake:
- Preheat oven to 350°F and grease a 9×13 inch baking dish or two 9-inch round pans. Line with parchment paper for easy removal.
- Whisk together flour, sugar, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and instant coffee in a large bowl until well combined.
- Mix wet ingredients in a separate bowl. Combine pumpkin puree, oil, melted butter, eggs, buttermilk, and vanilla until smooth.
- Combine wet and dry ingredients by pouring the wet mixture into the flour mixture. Stir just until combined – don’t overmix!
- Pour batter into prepared pan(s) and spread evenly.
- Bake for 30-35 minutes for a 9×13 pan, or 25-30 minutes for round pans, until a toothpick inserted in center comes out with just a few moist crumbs.
- Cool completely in pan before frosting. This is crucial for the frosting not to melt!
Make the Frosting: 8. Beat cream cheese and butter with an electric mixer on high speed for 3-4 minutes until light and fluffy.
- Add powdered sugar one cup at a time, beating well after each addition.
- Mix in coffee mixture, vanilla, and salt until smooth and spreadable.
- Frost the cooled cake and serve!
The secret to perfect pumpkin spice recipes baking is not overbaking the cake. It should still look slightly underdone in the center when you pull it out – it’ll finish cooking as it cools.
NUTRITION INFORMATION
- 420 calories per serving
- 5g protein per serving
- 62g carbs per serving
- 18g fat per serving
- 3g fiber per serving
- 52g sugar per serving
This pumpkin spice latte cake is rich and indulgent, perfect for special occasions and holiday gatherings!
WHY THIS CAKE IS ABSOLUTELY INCREDIBLE
The texture is everything! This pumpkin latte cake has the most amazing moist, tender crumb that literally melts in your mouth. The combination of pumpkin, oil, and buttermilk creates a cake that stays fresh and soft for days.
The coffee flavor is perfection! I use instant coffee in both the cake and the frosting, which gives you that authentic latte taste without being overpowering. It’s like having your favorite fall drink in dessert form!
It’s incredibly versatile! This recipe works as a sheet cake for parties, layer cake for special occasions, or you can even make it as pumpkin spice latte bars by baking in a 9×13 pan and cutting into squares.
The frosting is next level! That coffee cream cheese frosting is what takes this from good to absolutely amazing. It’s tangy, sweet, and has just the right amount of coffee flavor to complement the cake.
EXPERT TIPS FOR PERFECT RESULTS
Cooking with pumpkin can be tricky, but these tips will guarantee success every time. First, make sure you’re using pumpkin puree, not pumpkin pie filling. The pie filling has added spices and sugar that will throw off the balance.
Room temperature ingredients are key! Take your eggs and buttermilk out about an hour before baking. If you forget, place eggs in warm water for 5 minutes and microwave buttermilk for 15-20 seconds to bring them to room temperature quickly.
Don’t skip dissolving the instant coffee! Whether you’re making this pumpkin spice loaf cake or the full layer version, dissolving the coffee in hot liquid prevents any grittiness and ensures even distribution throughout the batter.
For the fluffiest frosting, make sure your cream cheese and butter are truly softened. They should give easily when pressed but not be melted or oily.
STORAGE AND MAKE-AHEAD OPTIONS
This pumpkin spice latte cake stays fresh for up to one week when stored covered at room temperature, or up to two weeks in the refrigerator. The frosting actually gets better after a day as the flavors meld together!
You can make the cake layers up to two days ahead and wrap them tightly in plastic wrap. The frosting can be made up to three days ahead and stored in the refrigerator – just bring it to room temperature and re-whip before using.
For longer storage, this cake freezes beautifully for up to three months. Wrap unfrosted cake layers individually and freeze. Thaw overnight in the refrigerator before frosting and serving.
AMAZING VARIATIONS TO TRY
Want to switch up your pumpkin spice ideas? Try adding ½ cup of mini chocolate chips to the batter for an extra indulgent twist. They pair beautifully with the coffee and pumpkin flavors.
For pumpkin spice latte bars, bake this recipe in a 9×13 pan and cut into squares. Top each square with a dollop of frosting and a sprinkle of cinnamon for individual servings.
You can also turn this into cupcakes! Divide the batter between 24 cupcake liners and bake at 350°F for 18-22 minutes. Perfect for parties or pumpkins desserts platters!
For a lighter version, substitute Greek yogurt for half the oil. The cake will still be incredibly moist but with fewer calories.
SERVING SUGGESTIONS
This pumpkin latte cake is absolutely divine on its own, but it’s also incredible served with a scoop of vanilla ice cream or a dollop of whipped cream. For extra coffee shop vibes, dust the top with a light sprinkle of cinnamon or cocoa powder.
I love serving this at fall gatherings because it feeds a crowd and looks absolutely stunning on the dessert table. Cut it into generous squares and watch it disappear!
For a fancy presentation, try making it as a layer cake and decorating with fall leaves made from colored frosting or candied pecans around the edges.
TROUBLESHOOTING YOUR CAKE
If your cake turns out dense, you probably overmixed the batter or used too much flour. Mix just until the ingredients are combined – a few lumps are totally fine!
Dry cake usually means it was overbaked or you didn’t measure the wet ingredients correctly. Start checking for doneness at 25 minutes and remember that the cake should look slightly underdone in the center.
If your frosting is too thin, add more powdered sugar. If it’s too thick, add milk one teaspoon at a time until you reach the perfect spreadable consistency.
Cracked cake top? Your oven might be too hot, or you may have overmixed the batter. Make sure your oven is properly calibrated and mix gently!
FREQUENTLY ASKED QUESTIONS
Can I make this without the coffee?
Absolutely! Simply omit the instant coffee from both the cake and frosting for a classic pumpkin spice loaf cake. You can substitute an extra teaspoon of vanilla extract if you’d like to maintain the flavor complexity.
What’s the best way to measure pumpkin puree?
Pack the pumpkin puree into your measuring cup and level it off. One 15-oz can contains about 1¾ cups, so you’ll have plenty for this recipes pumpkin creation with some left over for other treats!
Can I use fresh pumpkin instead of canned?
While you can use fresh pumpkin puree, canned pumpkin gives more consistent results for pumpkin spice recipes baking. If using fresh, make sure it’s well-drained and not too watery, or your cake might not set properly.
How do I know when the cake is done?
The cake is ready when a toothpick inserted in the center comes out with just a few moist crumbs attached. The top should spring back lightly when touched, and the edges should just start pulling away from the sides of the pan.
Can I make this as a bundt cake?
Yes! This batter works beautifully in a bundt pan. Bake at 325°F for 45-55 minutes and check for doneness with a long skewer. The lower temperature prevents the outside from browning too much before the center is done.
SHARE YOUR BAKING SUCCESS!
I absolutely love seeing your pumpkin spice ideas come to life! Share photos of your pumpkin spice latte cake on my Facebook page – I get so excited seeing how everyone’s cakes turn out and hearing about your favorite variations.
Don’t forget to pin this pumpkin latte cake recipe on Pinterest @OlyviaBestRecipes so you can find it easily when those fall cravings hit! Tag me @OlyviaBestRecipes on Pinterest when you make this – I can’t wait to see your gorgeous results!
This pumpkin spice latte cake has become such a requested recipe in my kitchen. There’s something magical about combining the warm spices of fall with that cozy coffee shop flavor that just screams autumn comfort food. Whether you’re adding it to your maple pumpkin desserts lineup or just want something special for a weekend treat, this cake delivers pure joy in every single bite.
Author: Olyvia T.
