Pumpkin Spice Latte Cake Recipe

Pumpkin Spice Latte Cake Recipe tastes like your favorite coffee shop drink turned into a soft, cozy, spiced dessert with creamy coffee-kissed frosting. It works perfectly for fall birthdays, Thanksgiving dessert tables, or any weekend baking project and takes about 1 hour 15 minutes start to finish. I tested this version on my neighbors, and they now “just happen” to walk their dog past my house whenever they smell cinnamon and coffee.

Why You Should Try This Pumpkin Spice Latte Cake Recipe

This pumpkin spice latte cake recipe gives you tender, moist pumpkin layers with warm spices and a gentle coffee flavor that feels like a hug in cake form. You get all the PSL vibes without standing in line or paying coffee shop prices.

The batter comes together in one bowl with pantry staples, and the frosting uses instant espresso or strong coffee so you control the intensity. The recipe works in a 9×13 pan or as a layer cake, so you can keep it casual or dress it up.

“Tastes exactly like a pumpkin spice latte in cake form, but better, because you can eat it with a fork.” ★★★★★

Ingredients You’ll Need

Dry ingredients

• 2 1/2 cups (300 g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice (optional, but it deepens the coffee shop flavor)

Wet ingredients

• 1 3/4 cups (400 g) canned pumpkin puree
  • Use pure pumpkin, not pumpkin pie filling. I like Libby’s for consistent texture.
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) packed light brown sugar
• 3 large eggs, room temperature
• 3/4 cup neutral oil (canola, vegetable, or light olive oil)
• 1/2 cup whole milk or half-and-half, room temperature
• 1/4 cup strong brewed coffee or espresso, cooled
  • You can use instant espresso powder mixed with hot water as a shortcut.
• 2 teaspoons pure vanilla extract

Coffee cream cheese frosting

• 8 ounces (225 g) cream cheese, softened
• 1/2 cup (1 stick, 113 g) unsalted butter, softened
• 3–4 cups powdered sugar, sifted
• 1–2 tablespoons strong brewed coffee or 1–2 teaspoons instant espresso dissolved in 1 tablespoon hot water
• 1 teaspoon pure vanilla extract
• Pinch of fine sea salt
• Extra cinnamon or pumpkin pie spice for dusting on top

Optional toppings

• Caramel sauce drizzle
• Crushed gingersnaps or Biscoff cookies
• Chocolate covered espresso beans, chopped
• A light sprinkle of coarse sugar for sparkle

Equipment

• 2 mixing bowls (one large, one medium)
• Whisk and rubber spatula
• Electric hand mixer or stand mixer for frosting
• Measuring cups and spoons or a kitchen scale
• 9×13 inch baking pan or two 8-inch round cake pans
• Parchment paper and nonstick spray or butter and flour
• Wire rack for cooling
• Offset spatula or butter knife for frosting

Tips & Tricks

• Use room temperature eggs, milk, and cream cheese so the batter mixes smoothly and the frosting turns silky.
• Blot pumpkin puree with a paper towel if it looks very watery to avoid a gummy texture.
• Whisk dry ingredients thoroughly so the spices distribute evenly and every bite tastes balanced.
• Stir the batter gently once you add flour and stop as soon as no dry streaks remain to keep the cake tender.
• Brew coffee a bit stronger than you drink it so the latte flavor stands out in both cake and frosting.
• Taste the frosting after 1 tablespoon of coffee, then add more slowly so you do not thin it too much.
• Line pans with parchment and grease the sides so the cake releases easily and stays intact.
• Cool the cake completely before frosting or the cream cheese frosting will slide and melt.
• Chill the frosted cake for at least 30 minutes before slicing to get clean, neat pieces.
• Use a serrated knife and wipe the blade between cuts for bakery-style slices.

How to Make Pumpkin Spice Latte Cake Recipe

Mix the dry ingredients

1. Preheat your oven to 350°F (175°C). Grease your baking pan and line the bottom with parchment.
2. In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice until everything looks evenly combined.
3. Set this bowl aside so it waits patiently while you handle the wet ingredients.

Combine the wet ingredients

1. In a large bowl, whisk pumpkin puree, granulated sugar, and brown sugar until the mixture looks smooth and glossy.
2. Add eggs one at a time and whisk after each until the mixture looks thick and slightly lighter in color.
3. Whisk in oil, milk, coffee, and vanilla until the mixture looks fully combined and uniform.

Bring the batter together

1. Add the dry ingredient mixture to the wet ingredients in two additions.
2. Gently fold with a spatula or whisk slowly until no dry flour streaks remain.
3. Scrape the sides and bottom of the bowl so hidden flour pockets do not sneak into the pan.
4. Stop mixing as soon as the batter looks smooth; a few tiny lumps from pumpkin work fine.

Bake the cake

1. Pour the batter into the prepared pan and smooth the top with a spatula so it bakes evenly.
2. Bake a 9×13 pan for about 28–34 minutes, or two 8-inch rounds for about 25–30 minutes.
3. Check doneness when a toothpick in the center comes out with a few moist crumbs but no wet batter.
4. Place the pan on a wire rack and let the cake cool in the pan for 15 minutes, then lift or turn it out and cool completely.

Make the coffee cream cheese frosting

1. In a large bowl, beat softened cream cheese and butter with a mixer until the mixture looks smooth and fluffy, about 2–3 minutes.
2. Add vanilla and salt and mix again.
3. Add powdered sugar 1 cup at a time, mixing on low until it looks combined, then on medium until fluffy.
4. Add 1 tablespoon coffee or espresso mixture and beat; taste and add a little more if you want a stronger latte vibe, keeping an eye on thickness.

Frost and decorate

1. Once the cake cools completely, place it on a serving board or platter.
2. Spread the coffee cream cheese frosting over the top, or between layers and on the outside if you baked rounds.
3. Dust lightly with cinnamon or pumpkin pie spice and add any toppings like caramel drizzle or crushed cookies.
4. Chill briefly to set the frosting, then slice and serve.

What to Serve with Pumpkin Spice Latte Cake Recipe

Serve this pumpkin spice latte cake with hot coffee, chai, or a cozy mug of hot chocolate to double down on the warm drink theme. A cold glass of milk or oat milk pairs nicely and balances the spices. Add a scoop of vanilla or cinnamon ice cream if you want a dessert that feels like a coffee shop special. Fresh apple slices or a simple fruit salad on the side keep the plate from feeling too heavy.

Storage Options

• Store leftover cake covered in the fridge for up to 4 days, since the cream cheese frosting needs a cool spot.
• Wrap slices individually and freeze them for up to 2 months, then thaw in the fridge overnight.
• Let chilled slices sit at room temperature for 20–30 minutes before serving so the texture softens.
• Warm a slice very briefly in the microwave for 10–15 seconds if you want that just-baked, cozy feel again.

Pumpkin Spice Latte Cake Recipe

Pumpkin Spice Latte Cake tastes like your favorite coffee shop drink turned into a soft, cozy, spiced dessert with creamy coffee-kissed frosting.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12

Course: Dessert

Ingredients

  

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 3/4 cups canned pumpkin puree
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 3 large eggs, room temperature
• 3/4 cup neutral oil (canola, vegetable, or light olive oil)
• 1/2 cup whole milk or half-and-half, room temperature
• 1/4 cup strong brewed coffee or espresso, cooled
• 2 teaspoons pure vanilla extract

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3-4 cups powdered sugar, sifted
• 1-2 tablespoons strong brewed coffee or instant espresso mixture
• 1 teaspoon pure vanilla extract
• 1 pinch fine sea salt

• Caramel sauce drizzle
• Crushed gingersnaps or Biscoff cookies
• Chocolate covered espresso beans, chopped
• Coarse sugar for sprinkling

Instructions

 

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch pan or two 8-inch round pans and line the bottoms with parchment.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice until evenly combined.

1. In a large bowl, whisk the pumpkin puree, granulated sugar, and brown sugar until smooth and glossy.
2. Whisk in the eggs one at a time until the mixture looks thicker and slightly lighter in color.
3. Whisk in the oil, milk or half-and-half, coffee, and vanilla until fully combined and uniform.

1. Add the dry ingredients to the wet ingredients in two additions.
2. Gently fold or whisk just until no dry flour streaks remain, scraping the sides and bottom of the bowl. Do not overmix.

1. Pour the batter into the prepared pan and smooth the top.
2. Bake a 9x13-inch cake for about 28–34 minutes, or two 8-inch rounds for about 25–30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
3. Cool the cake in the pan on a wire rack for 15 minutes, then remove from the pan and cool completely.

1. In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and fluffy, about 2–3 minutes.
2. Beat in the vanilla and salt.
3. Add the powdered sugar 1 cup at a time, mixing on low until incorporated, then on medium until fluffy.
4. Beat in 1 tablespoon of the coffee or espresso mixture, then taste and add more a little at a time until you reach your desired coffee flavor, keeping the frosting thick enough to spread.

1. Once the cake is completely cool, place it on a serving board or platter.
2. Spread the coffee cream cheese frosting over the top of the 9x13 cake, or between layers and over the outside if using round layers.
3. Dust lightly with cinnamon or pumpkin pie spice and add any desired toppings such as caramel drizzle, crushed cookies, or chopped chocolate covered espresso beans.
4. Chill briefly to set the frosting, then slice and serve.

Notes

Nutrition Information
Approximate per serving (1/12 of recipe, without optional toppings): 420–460 calories; fat 22–26 g; saturated fat 10–12 g; carbohydrates 55–60 g; fiber 2–3 g; sugars 38–44 g; protein 5–6 g; sodium 360–420 mg. Values are estimates and will vary based on specific ingredients, coffee strength, frosting thickness, and portion size.