Pumpkin Spice Latte Cake is like your favorite fall drink transformed into a sweet, cozy dessert. It’s packed with warm pumpkin flavors, a hint of cinnamon and nutmeg, and a creamy coffee-infused frosting that ties everything together perfectly. The soft, moist cake layers remind me of those chilly mornings when all you want is something comforting and a little bit indulgent.
I love making this cake when the weather starts to cool down because it instantly fills the kitchen with that wonderful pumpkin spice aroma. I usually enjoy a slice with a hot cup of coffee or tea, and it feels like a little celebration of the season in every bite. One tip I’ve found helpful is to let the cake sit for a few hours after frosting—the flavors really blend and get even better.
This cake always gets a smile from friends and family, especially those who can’t resist anything pumpkin or coffee-flavored. It’s a great way to bring the cozy vibes of a coffee shop right to your home, and I bet it’ll become one of your go-to treats once you try it. Plus, it’s super fun to make and share, especially during holiday gatherings!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree keeps the cake moist and adds natural sweetness. Fresh pumpkin can work but cook and puree it well first.
Pumpkin Pie Spice: This blend is essential for that warm fall flavor. If you don’t have it, mix cinnamon, nutmeg, ginger, and cloves.
Coffee/Espresso: Brewed strong coffee or espresso adds that latte kick. Use decaf if you prefer less caffeine or substitute with brewed chicory for a caffeine-free option.
Buttercream Frosting: Unsalted butter makes for creamy, rich frosting. For dairy-free, try vegan butter and plant-based milk to keep the texture smooth.
Caramel Drizzle: Homemade caramel makes the cake extra special. You can swap brown sugar caramel for store-bought caramel sauce if you’re short on time.
How Do I Get a Moist, Fluffy Cake Every Time?
Moistness comes from wet ingredients like pumpkin, oil, and coffee blending well with dry ingredients without overmixing.
- Mix dry ingredients separately, then add to wet in batches—stir gently to combine.
- Don’t overbeat; stop as soon as you see no lumps to keep the crumb tender.
- Bake until a toothpick comes out clean but still moist; overbaking dries the cake.
Let cake layers cool fully before frosting to prevent melting and sogginess.
What’s the Best Way to Make Smooth Latte Buttercream?
Start with softened butter at room temperature, beat until creamy.
- Add powdered sugar gradually to avoid lumps and dust cloud.
- Blend in cooled espresso gently to keep frosting fluffy.
- If frosting feels too thick, add a tablespoon of cream or milk at a time.
- For a more intense pumpkin latte taste, don’t skip the pumpkin pie spice in the frosting.
Chilling the frosting briefly can help if it gets too soft while working with it.
Equipment You’ll Need
- Three 8-inch round cake pans – perfect for even baking and stacking neat layers.
- Electric mixer – makes whipping the buttercream smooth and fluffy much easier.
- Mixing bowls – you’ll need separate ones for dry and wet ingredients to keep things tidy.
- Spatula – great for folding ingredients gently without overmixing the batter.
- Cooling racks – helps cake layers cool evenly and fast so frosting doesn’t melt.
- Piping bag and tips (optional) – nice for decorating with buttercream dollops on top.
- Small saucepan – needed to make the caramel drizzle easily and safely.
Flavor Variations & Add-Ins
- Swap pumpkin puree for sweet potato puree for a similar texture with a slightly sweeter, earthier taste.
- Add chopped toasted pecans or walnuts between layers for a crunchy texture contrast.
- Mix in a teaspoon of ground cardamom or cloves with the pumpkin pie spice for a deeper spice flavor.
- Try cream cheese frosting instead of buttercream for tanginess that cuts through the sweetness.
Pumpkin Spice Latte Cake
Ingredients You’ll Need:
For the Pumpkin Spice Cake Layers:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 tbsp pumpkin pie spice
- 1 ½ cups canned pumpkin puree
- 1 cup vegetable oil (or melted butter)
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup brewed strong coffee, cooled
For the Latte Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tbsp brewed espresso or strong coffee, cooled
- 1 tsp vanilla extract
- 1 tbsp pumpkin pie spice
- 2-3 tbsp heavy cream or milk (optional, to adjust consistency)
For the Caramel Drizzle:
- ½ cup brown sugar
- ¼ cup unsalted butter
- 3 tbsp heavy cream
- Pinch of salt
For Garnish:
- Whipped cream or piped dollops of buttercream
- Crumbled spiced cookies or graham crackers (optional)
How Much Time Will You Need?
This cake takes about 20 minutes to prepare the batter and frosting, 25-30 minutes of baking time, plus about 1 hour to chill before serving. Letting the cake chill helps the flavors meld and makes frosting easier to spread. Total time: roughly 2 hours including cooling and chilling.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pans:
Set your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper for easy removal.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
3. Combine Wet Ingredients:
In another bowl, mix pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until smooth. Slowly stir in the cooled brewed coffee.
4. Make Cake Batter:
Gradually add the dry ingredients into the wet mixture, stirring gently until the batter is smooth and lump-free. Avoid overmixing to keep the cake light.
5. Bake the Cake Layers:
Evenly divide the batter among the prepared pans and smooth the tops. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Let the layers cool completely on wire racks.
6. Prepare Latte Buttercream Frosting:
Using an electric mixer, beat the softened butter until creamy. Slowly add powdered sugar, one cup at a time, beating well after each addition. Mix in the cooled espresso or strong coffee, vanilla extract, and pumpkin pie spice. If the frosting is too thick, add heavy cream or milk one tablespoon at a time until you reach your desired consistency.
7. Make Caramel Drizzle:
In a small saucepan over medium heat, melt the butter and brown sugar together. Bring to a boil and cook for 1-2 minutes while stirring. Remove from heat and carefully stir in the heavy cream and salt. Let it cool slightly until pourable.
8. Assemble the Cake:
Place one cake layer on your serving plate. Spread a thick, even layer of the latte buttercream on top. Repeat this with the second layer, then add the final cake layer on top.
9. Frost the Cake:
Use the remaining frosting to cover the top and sides of the cake smoothly.
10. Add Caramel & Decorations:
Drizzle the caramel sauce generously over the top, allowing it to drip down the sides. Pipe small dollops of buttercream around the top edge and sprinkle with crumbled spiced cookies or graham crackers for a finishing touch.
11. Chill and Serve:
Refrigerate the cake for at least 1 hour before slicing and serving. This helps the frosting set and flavors meld beautifully.
Enjoy your delicious Pumpkin Spice Latte Cake — a perfect treat to share during cozy fall gatherings!
Can I Use Frozen Pumpkin Puree for This Cake?
Yes! Just make sure to fully thaw and drain any excess liquid from the frozen puree before using it to avoid a watery batter.
Can I Substitute Espresso with Instant Coffee?
Absolutely. Dissolve 1-2 teaspoons of instant coffee granules in hot water and use that as a substitute for brewed espresso or strong coffee in both the cake and frosting.
How Should I Store Leftover Cake?
Store the cake in an airtight container in the refrigerator for up to 3-4 days. Let it come to room temperature for about 20 minutes before serving for the best flavor and texture.
Can I Make This Cake Ahead of Time?
Yes! Bake the cake layers and prepare the frosting a day ahead. Assemble and frost the cake the next day for fresher taste and easier decorating.
