Decadent Pumpkin Spice Latte Cake

Fall flavors have always been my weakness. When the leaves start changing and the air gets crisp, I’m already planning my seasonal baking. But sometimes I want something more exciting than regular pumpkin bread or basic spice cake. That’s when I turn to this recipe that combines two of my favorite autumn treats.

This cake brings together everything I love about pumpkin spice lattes and turns it into dessert. The smell alone makes my kitchen feel like a cozy coffee shop. I like to make it when friends come over because it’s impressive without being complicated. Plus, it gives me an excuse to skip the coffee shop and make something even better at home.

Want all those warm spices and pumpkin flavor in cake form? This recipe has you covered. Looking for something that tastes like fall but works for any occasion? Same. Honestly, this cake disappears so fast that I usually make two and freeze one for later.

What Kind of Pumpkin Puree Should I Use?

For this cake, you’ll want to stick with canned pumpkin puree rather than pumpkin pie filling – they’re two different things and the pie filling already has spices and sugar added. Look for brands like Libby’s or any store brand that just says “100% pumpkin” on the label. Fresh pumpkin puree can work too if you’re feeling ambitious, but canned is much more convenient and gives consistent results every time. Make sure to give the can a good stir before measuring, as the puree can sometimes separate and you want an even texture throughout your cake.

Options for Substitutions

This cake is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Pumpkin pie spice: Don’t have pumpkin pie spice? Mix your own with 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/8 tsp cloves for each tablespoon needed.
• Buttermilk: If you’re out of buttermilk, add 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup regular milk and let it sit for 5 minutes before using.
• Canned pumpkin puree: You can substitute with the same amount of sweet potato puree or butternut squash puree. Just make sure it’s plain puree, not pie filling.
• Espresso or strong coffee: Regular brewed coffee works fine, or you can dissolve 1 tablespoon instant coffee in 1/4 cup hot water. In a pinch, skip it entirely and use milk instead.
• Cream cheese: For the frosting, you can use mascarpone cheese for a lighter texture, though the flavor will be a bit different.
• Instant espresso powder: Regular instant coffee powder works just as well, or you can leave it out if you prefer less coffee flavor in your frosting.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with this pumpkin spice latte cake is using ingredients straight from the fridge, which can cause your batter to curdle and result in a dense, heavy cake – make sure your eggs, buttermilk, and pumpkin puree are all at room temperature before you start mixing. Another common error is overmixing the batter once you add the flour, so mix just until the ingredients are combined to keep your cake light and fluffy. When making the frosting, be careful not to overbeat the cream cheese mixture, as this can make it too thin and runny – beat just until smooth and creamy. Finally, don’t skip the coffee soaking step if your recipe calls for it, and make sure your cake layers are completely cool before frosting, otherwise your beautiful cream cheese frosting will melt right off.

What to Serve With Pumpkin Spice Latte Cake?

This cake is pretty rich and indulgent on its own, so I like to keep the sides simple and let it be the star of the show. A hot cup of coffee or espresso pairs perfectly since it echoes the coffee flavors already in the cake, or you could go with some chai tea for a cozy spice combination. If you want to add something creamy, a small scoop of vanilla ice cream or a dollop of whipped cream works great, especially if you’re serving it warm. For a fun fall gathering, try serving it alongside some roasted nuts or a cheese board with mild cheeses like brie or goat cheese to balance out all that sweetness.

Storage Instructions

Keep Fresh: This cake stays moist and delicious when covered tightly and stored at room temperature for up to 2 days. If you want to keep it longer, pop it in the fridge for up to a week – just make sure it’s well covered so it doesn’t dry out or pick up any funky fridge flavors.

Make Ahead: You can bake the cake layers a day or two ahead and wrap them tightly in plastic wrap once they’re completely cool. The frosting can also be made up to 3 days in advance and stored in the fridge – just let it come to room temperature and give it a quick whip before using.

Freeze: Individual slices freeze really well wrapped in plastic wrap and stored in freezer bags for up to 3 months. You can also freeze the unfrosted cake layers for up to 2 months if you want to assemble it fresh later. Just thaw overnight in the fridge before serving or decorating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5100-5500
• Protein: 54-62 g
• Fat: 240-260 g
• Carbohydrates: 710-760 g

Ingredients

For the cake:

• 2 1/4 cups all-purpose flour, spoon and level
• 1 tbsp pumpkin pie spice blend
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 10 tbsp unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 eggs, room temp
• 1 tsp vanilla extract
• 1/2 cup buttermilk, room temp
• 1 cup canned pumpkin puree, room temp

For the latte soak:

• 1/4 cup strong brewed espresso or coffee
• 1/3 cup whole milk
• 1/2 cup sweetened condensed milk
• 1/4 tsp pumpkin pie spice
• 1 tsp vanilla extract

For the espresso cream cheese frosting:

• 1 cup unsalted butter, softened
• 8 oz cream cheese, chilled
• 2 cups powdered sugar
• 1 1/2 tsp vanilla extract
• 2 tsp instant espresso powder
• 1 1/2 tsp pumpkin pie spice

Step 1: Prepare Baking Pan and Oven

Preheat your oven to 350°F (175°C).

Grease a 9×9 inch light metal baking pan, then line it with parchment paper to ensure easy removal of the cake after baking.

Setting up the pan first helps streamline the process once your batter is ready.

Step 2: Make the Pumpkin Cake Batter

• 2 1/4 cups all-purpose flour, spoon and level
• 1 tbsp pumpkin pie spice blend
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 10 tbsp unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 eggs, room temp
• 1 tsp vanilla extract
• 1/2 cup buttermilk, room temp
• 1 cup canned pumpkin puree, room temp

In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice blend, baking powder, baking soda, and salt, then set this mixture aside.

In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together on high speed for 2 minutes until light and fluffy.

Next, add the eggs and vanilla extract, mixing on medium speed until the mixture is pale and smooth, about 1 minute.

Add the buttermilk and canned pumpkin puree, mixing on medium-low speed until combined—the mixture may look curdled at this point, but that’s expected.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the batter forms, scraping the bowl as needed.

Pour the batter into your prepared baking pan, spreading it evenly.

Step 3: Bake and Cool the Cake

Bake the cake in the preheated oven for 35-38 minutes, or until a toothpick comes out clean from the center.

Allow the cake to cool in the pan on a wire rack for 30 minutes.

Then use the parchment paper to lift the cake out and let it finish cooling completely on the rack.

It’s important to let the cake cool fully so it doesn’t fall apart or melt the soak and frosting later.

Step 4: Make the Pumpkin Spice Latte Soak

• 1/4 cup strong brewed espresso or coffee
• 1/3 cup whole milk
• 1/2 cup sweetened condensed milk
• 1/4 tsp pumpkin pie spice
• 1 tsp vanilla extract

While the cake is cooling, combine the strong brewed espresso or coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a measuring cup or container with a spout.

Stir until everything is completely mixed.

I find this soak adds a rich and festive flavor that really sets this cake apart.

Step 5: Prepare the Espresso Cream Cheese Frosting

• 1 cup unsalted butter, softened
• 8 oz cream cheese, chilled
• 2 cups powdered sugar
• 1 1/2 tsp vanilla extract
• 2 tsp instant espresso powder
• 1 1/2 tsp pumpkin pie spice

In a large bowl, beat the softened unsalted butter on high speed with an electric mixer until pale and fluffy, about 5-10 minutes.

Add the cold cream cheese and mix on medium speed until the mixture is smooth and fluffy.

Gradually sift in powdered sugar, mixing on low speed at first and then on high speed for 1 minute until the frosting is fluffy.

Dissolve the instant espresso powder into vanilla extract in a small ramekin, then add this mixture along with pumpkin pie spice to the frosting.

Beat on medium-low to combine, then on high until light and airy.

For a creamier frosting, I always make sure the cream cheese is chilled before adding it, which helps the frosting hold its shape better.

Step 6: Soak and Frost the Cake

• latte milk soak (from Step 4)
• espresso cream cheese frosting (from Step 5)
• 1/4 tsp pumpkin pie spice

Once the cake is completely cooled, use a sharp knife to trim a very thin layer from the top—this helps the latte soak absorb better.

Carefully transfer the cake to a serving plate.

Using a wooden stick or the handle of a spoon, poke holes all over the top of the cake.

Slowly pour the latte soak mixture (from Step 4) over the cake, allowing it to seep into the holes.

Spread a thick, even layer of espresso cream cheese frosting (from Step 5) over the cake with an offset spatula.

Finish by sprinkling extra pumpkin pie spice over the frosting.

For extra flair, I like to dust a bit more pumpkin pie spice on top just before serving.

Decadent Pumpkin Spice Latte Cake

Delicious Decadent Pumpkin Spice Latte Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 41 minutes mins

Total Time 1 hour hr 1 minute min

Servings 4

Calories 5300 kcal

Ingredients

  

For the cake:

• 2 1/4 cups all-purpose flour, spoon and level
• 1 tbsp pumpkin pie spice blend
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 10 tbsp unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 eggs, room temp
• 1 tsp vanilla extract
• 1/2 cup buttermilk, room temp
• 1 cup canned pumpkin puree, room temp

For the latte soak:

• 1/4 cup strong brewed espresso or coffee
• 1/3 cup whole milk
• 1/2 cup sweetened condensed milk
• 1/4 tsp pumpkin pie spice
• 1 tsp vanilla extract

For the espresso cream cheese frosting:

• 1 cup unsalted butter, softened
• 8 oz cream cheese, chilled
• 2 cups powdered sugar
• 1 1/2 tsp vanilla extract
• 2 tsp instant espresso powder
• 1 1/2 tsp pumpkin pie spice

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan, then line it with parchment paper to ensure easy removal of the cake after baking. Setting up the pan first helps streamline the process once your batter is ready.
• In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice blend, baking powder, baking soda, and salt, then set this mixture aside. In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together on high speed for 2 minutes until light and fluffy. Next, add the eggs and vanilla extract, mixing on medium speed until the mixture is pale and smooth, about 1 minute. Add the buttermilk and canned pumpkin puree, mixing on medium-low speed until combined—the mixture may look curdled at this point, but that's expected. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the batter forms, scraping the bowl as needed. Pour the batter into your prepared baking pan, spreading it evenly.
• Bake the cake in the preheated oven for 35-38 minutes, or until a toothpick comes out clean from the center. Allow the cake to cool in the pan on a wire rack for 30 minutes. Then use the parchment paper to lift the cake out and let it finish cooling completely on the rack. It's important to let the cake cool fully so it doesn't fall apart or melt the soak and frosting later.
• While the cake is cooling, combine the strong brewed espresso or coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a measuring cup or container with a spout. Stir until everything is completely mixed. I find this soak adds a rich and festive flavor that really sets this cake apart.
• In a large bowl, beat the softened unsalted butter on high speed with an electric mixer until pale and fluffy, about 5-10 minutes. Add the cold cream cheese and mix on medium speed until the mixture is smooth and fluffy. Gradually sift in powdered sugar, mixing on low speed at first and then on high speed for 1 minute until the frosting is fluffy. Dissolve the instant espresso powder into vanilla extract in a small ramekin, then add this mixture along with pumpkin pie spice to the frosting. Beat on medium-low to combine, then on high until light and airy. For a creamier frosting, I always make sure the cream cheese is chilled before adding it, which helps the frosting hold its shape better.
• Once the cake is completely cooled, use a sharp knife to trim a very thin layer from the top—this helps the latte soak absorb better. Carefully transfer the cake to a serving plate. Using a wooden stick or the handle of a spoon, poke holes all over the top of the cake. Slowly pour the latte soak mixture (from Step 4) over the cake, allowing it to seep into the holes. Spread a thick, even layer of espresso cream cheese frosting (from Step 5) over the cake with an offset spatula. Finish by sprinkling extra pumpkin pie spice over the frosting. For extra flair, I like to dust a bit more pumpkin pie spice on top just before serving.