Pumpkin Spice Latte Cake is like fall wrapped up in a slice. It brings together the warm flavors of pumpkin, cinnamon, nutmeg, and a hint of espresso for that classic latte taste. The cake is moist, soft, and topped with a creamy frosting that adds just the right sweetness.
I love how this cake feels familiar yet special at the same time. It’s perfect for when you want the cozy, spiced taste of pumpkin spice latte but in a treat that you can share with friends or family. I find myself making it for autumn gatherings or even just a weekend pick-me-up with a cup of tea or coffee.
One fun tip: I like to sprinkle a little cinnamon or cocoa powder on top of the frosting for an extra touch. It’s a simple way to make it look pretty and add a bit more spice to every bite. If you love pumpkin spice lattes, this cake is definitely worth trying—it’s like catching the pumpkin spice mood in cake form!
Key Ingredients & Substitutions
Pumpkin Puree: This keeps the cake moist and adds that classic pumpkin flavor. You can use canned or fresh pumpkin. If unavailable, sweet potato puree works well too for a similar texture and sweetness.
Spices: Cinnamon, ginger, nutmeg, and cloves give the cake its signature pumpkin spice taste. If you don’t have all, pre-mixed pumpkin pie spice is a simple substitute.
Espresso or Coffee: Using a strong brewed coffee or espresso in the frosting enhances the latte flavor without overpowering sweetness. Instant espresso powder is a good shortcut.
Buttercream Frosting: Softened unsalted butter and powdered sugar are basics here. If you prefer less sweetness, you can reduce powdered sugar slightly or swap for cream cheese frosting for tanginess.
Caramel Drizzle: This adds a rich finish. If you want, store-bought caramel sauce can be used instead of making your own to save time.
How Do You Get the Cake Layers Perfectly Moist and Fluffy?
Moisture and fluffiness in pumpkin spice cake come from balancing wet and dry ingredients and careful mixing:
- Use oil instead of butter in the batter—it keeps the cake moist longer.
- Mix wet and dry ingredients gently; overmixing develops gluten and can make the cake dense.
- Bake layers evenly. Use three pans to distribute batter equally so the cake cooks uniformly without drying out.
- Check doneness with a toothpick inserted in the center; it should come out clean or with a few crumbs.
Let layers cool completely before frosting to avoid melting or sliding. These small steps help your cake stay tender and taste delightful!
Equipment You’ll Need
- Three 8-inch round cake pans – these help bake even layers for stacking your cake beautifully.
- Mixing bowls – have a few handy for wet and dry ingredients to keep things organized.
- Electric mixer or stand mixer – makes whipping the buttercream smooth and fluffy much easier than by hand.
- Spatula – perfect for folding ingredients gently and spreading frosting evenly.
- Wire cooling racks – important to let cake layers cool fully before frosting to prevent melting.
- Small saucepan – needed to make the caramel drizzle without any fuss.
- Piping bag and tip (optional) – great if you want to add pretty swirls or decorations on top of your cake.
Flavor Variations & Add-Ins
- Swap pumpkin puree with sweet potato puree for a similar sweetness and texture but a slightly different flavor.
- Add chopped toasted pecans or walnuts into the batter for crunch and a nutty contrast to the soft cake.
- Mix a teaspoon of ground cardamom into the spices for a warm, citrusy twist that complements pumpkin nicely.
- Use cream cheese frosting instead of buttercream for a tangier, classic pumpkin cake taste.
Pumpkin Spice Latte Cake Recipe
Ingredients You’ll Need:
For the Pumpkin Spice Cake Layers:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
- 1 cup pumpkin puree (canned or fresh)
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
For the Espresso Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tbsp espresso or strong brewed coffee, cooled
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Pinch of salt
For the Caramel Drizzle:
- ½ cup brown sugar
- ¼ cup heavy cream
- 2 tbsp unsalted butter
- Pinch of salt
For Garnish:
- Ground cinnamon or pumpkin pie spice, for dusting
How Much Time Will You Need?
This cake takes about 45 minutes to prepare and bake, plus cooling time. You’ll want to set aside at least 30 minutes for chilling after assembling so the frosting and caramel set nicely before serving.
Step-by-Step Instructions:
1. Prepare the cake layers:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Slowly add the dry ingredients to the wet ingredients and stir just until combined—don’t overmix! Divide the batter evenly into the cake pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn out onto wire racks to cool completely.
2. Make the espresso buttercream frosting:
In a large bowl, beat the softened butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar, beating on low speed until it’s blended in. Add the vanilla extract, cooled espresso or coffee, ground cinnamon, and a pinch of salt. Beat on medium-high speed for 3–5 minutes until fluffy and light. If the frosting is too thick, add a tablespoon of milk; if it’s too thin, add a little more powdered sugar.
3. Prepare the caramel drizzle:
In a small saucepan over medium heat, combine the brown sugar, heavy cream, butter, and a pinch of salt. Stir constantly until the mixture comes to a boil. Let it boil for 1 minute, then remove from heat and let it cool slightly before drizzling.
4. Assemble the cake:
Place one cake layer on your serving plate. Spread an even layer of espresso buttercream on top. Repeat for the second layer. Add the third cake layer on top and frost the entire outside of the cake with the remaining buttercream. Use a piping bag to add swirls or decorative shapes around the top edge if you like. Drizzle the caramel sauce over the edges and let it drip down the sides naturally. Finish by dusting a little ground cinnamon or pumpkin pie spice on top.
5. Chill and serve:
Refrigerate the cake for at least 30 minutes to let the frosting and caramel set. Before serving, bring the cake to room temperature for the best flavor and texture. Slice and enjoy your cozy, pumpkin spice latte-inspired cake!
Can I Use Canned Pumpkin for This Cake?
Yes, canned pumpkin puree works perfectly and is convenient. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.
Can I Substitute Espresso With Regular Coffee?
Absolutely! Use strong brewed coffee or instant espresso powder to maintain that latte flavor. Just ensure it’s cooled before adding to the frosting to avoid melting the butter.
How Should I Store Leftover Pumpkin Spice Latte Cake?
Store the cake in an airtight container in the refrigerator for up to 4 days. Let slices come to room temperature before eating for the best taste and texture.
Can I Make the Cake Ahead of Time?
Yes! You can bake the cake layers and make the frosting a day ahead. Assemble and frost the cake the next day for fresh flavor and easier handling.
