Pumpkin Spice Latte Cake

Pumpkin Spice Latte Cake is the perfect fall dessert that combines the flavors of your favorite pumpkin spice latte with the deliciousness of a moist cake, soaked in espresso, and topped with a creamy espresso cream cheese frosting. It’s rich, soft, and packed with warm autumn spices. This cake is ideal for cozy gatherings, holiday parties, or simply indulging in a sweet fall treat.

Why You’ll Love This Recipe

• Autumn-Inspired: With pumpkin, pumpkin spice, and espresso, this cake embodies all the cozy flavors of fall in every bite.

• Moist and Flavorful: The cake is soaked in a spiced latte mixture, giving it a texture similar to tres leches but with a delightful balance of flavor.

• Frosted to Perfection: Topped with a creamy espresso-infused cream cheese frosting, this cake is the perfect blend of rich, sweet, and slightly tangy.

• Perfect for Pumpkin Lovers: If you love pumpkin spice lattes, this cake will be your new favorite way to enjoy those iconic flavors in cake form.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pumpkin Cake:

• 2 ¼ cups (281 g) all-purpose flour, spooned and leveled

• 1 tbsp pumpkin pie spice

• 1 ½ tsp baking powder

• ¼ tsp baking soda

• ½ tsp salt

• 10 tbsp (140 g) unsalted butter, softened

• 1 ½ cups (300 g) granulated white sugar

• 2 eggs, at room temperature

• 1 tsp vanilla extract

• ½ cup (120 ml) buttermilk, at room temperature

• 1 cup (244 g) canned pumpkin puree, at room temperature

For the Latte Soak:

• ¼ cup (60 ml) espresso or strong coffee

• ⅓ cup (80 ml) whole milk

• ½ cup (150 g) sweetened condensed milk

• ¼ tsp pumpkin pie spice

• 1 tsp vanilla extract

For the Espresso Cream Cheese Frosting:

• 1 cup (224 g) unsalted butter, softened

• 8 oz (226 g) cream cheese, cold

• 2 cups (260 g) powdered sugar

• 1 ½ tsp vanilla extract

• 2 tsp instant espresso powder

• 1 ½ tsp pumpkin pie spice

Directions

For the Pumpkin Cake:

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch light metal baking pan and line it with parchment paper.

2. In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set the flour mixture aside.

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

4. Add the eggs and vanilla extract to the mixture and beat on medium speed until smooth and pale in color, about 1 minute.

5. Add the buttermilk and canned pumpkin puree, and mix on medium-low speed until everything is combined. It may look a little curdled, but that’s okay.

6. Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Scrape the sides of the bowl with a rubber spatula as necessary.

7. Pour the batter into the prepared pan and bake for 35-38 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8. Let the cake cool in the pan for 30 minutes on a wire rack. Then, remove it from the pan using the parchment paper and let it cool completely on the rack.

For the Latte Soak:

1. While the cake cools, make the latte soak by combining the espresso (or coffee), milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a liquid measuring cup or something with a spout.

2. Stir the mixture until everything is well combined. Set aside.

For the Espresso Cream Cheese Frosting:

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

2. Add the cold cream cheese and mix on medium speed until combined and smooth.

3. Gradually sift in the powdered sugar, mixing on low speed until fully incorporated, then beat on high speed for another minute.

4. In a small ramekin, dissolve the instant espresso powder into the vanilla extract. Add the espresso mixture and pumpkin pie spice to the frosting and mix on medium-low speed until combined, then beat on high speed until the frosting is light and fluffy.

Assembling the Cake:

1. Once the cake is fully cooled, use a sharp knife to cut a thin layer off the top of the cake to make it easier for the soak to absorb.

2. Transfer the cake to a serving plate and poke holes on top using a wooden stick or the handle of a wooden spoon (a honey dipper works well for smaller holes).

3. Slowly pour the latte soak over the cake, allowing it to absorb into the holes. Be patient as the liquid is thin and takes time to soak into the cake.

4. Frost the top of the cake with a thick layer of espresso cream cheese frosting using an offset spatula.

5. Sprinkle pumpkin pie spice over the frosting for extra flavor, then slice the cake into 16 pieces and serve.

Servings and Timing

Yield: 16 slices
Prep Time: 1 hour 30 minutes
Cook Time: 38 minutes
Total Time: 2 hours 8 minutes

Notes

• Substitute the Ravioli: Feel free to switch up the pumpkin puree for another flavor of your choice, such as sweet potato or butternut squash puree.

• Storing Leftovers: The cake can be stored in the refrigerator for up to 3 days. It’s even more flavorful the next day!

• Make-Ahead: The frosting can be made ahead of time and stored in the refrigerator for up to 3 days. Let it soften before frosting the cake.

Variations

• Add Chocolate: Add a handful of chocolate chips to the cake batter for a chocolate-pumpkin flavor combo.

• Vegan Version: Substitute the eggs and butter for vegan alternatives, and use a non-dairy cream cheese and butter for the frosting.

• Nutty Topping: Top the cake with toasted pecans or walnuts for added crunch and flavor.

Storage/Reheating

• Storage: Keep leftover cake in an airtight container in the fridge for up to 3 days.

• Reheat: To enjoy leftovers, warm a slice in the microwave for 15-20 seconds or serve chilled, straight from the fridge.

FAQs

Can I make this cake ahead of time?

Yes, you can make the cake a day or two ahead and refrigerate it. It will absorb even more of the latte soak flavor as it sits, making it even better!

Can I use a different size pan?

You can use a larger or smaller pan, but adjust the baking time accordingly. If you use a larger pan, the cake may bake faster, so check it a bit earlier.

Can I use regular cream cheese instead of cold cream cheese?

It’s important to use cold cream cheese for the frosting to ensure it mixes well and gets fluffy. Let it come to room temperature if needed, but don’t use softened cream cheese for this recipe.

Conclusion

Pumpkin Spice Latte Cake is the perfect fall dessert that combines all the best flavors of autumn—pumpkin, spices, and espresso—into one indulgent, irresistible treat. Whether for a holiday gathering or a cozy night in, this cake will wow your guests and quickly become a favorite dessert for the season. Enjoy each bite as the pumpkin cake melts in your mouth, soaked in a rich, spiced latte soak and topped with a creamy espresso frosting. It’s the ultimate way to celebrate fall!