Pumpkin Spice Latte Cake

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Golden, moist, and topped with a luscious swirl of cream cheese frosting, this Pumpkin Spice Latte Cake is like your favorite autumn drink baked into a perfectly spiced treat. With warm cinnamon, rich espresso, and velvety pumpkin puree in every bite, this cake brings cozy coffee shop vibes right into your kitchen.

Perfect for fall gatherings, Thanksgiving dessert tables, or just as a sweet indulgence on a crisp afternoon, this cake pairs beautifully with a cup of hot coffee or tea. Whether you’re a pumpkin spice enthusiast or simply looking to try something new, this cake delivers comfort and flavor in every forkful.

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Why You’ll Love This Pumpkin Spice Latte Cake

• Coffee shop inspired: The espresso and pumpkin combo gives you all the PSL vibes you crave.
• Ultra moist texture: Thanks to pumpkin puree and oil, the cake stays tender for days.
• Crowd-pleaser: Perfect balance of sweet and spice makes it a hit with everyone.
• Easy to make: No complex techniques needed, just mix, bake, and frost.

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Preparation Phase & Tools to Use

Essential Tools and Equipment

• Mixing Bowls: You’ll need at least two bowls, one for dry ingredients and one for wet.
• Whisk & Spatula: A whisk for combining dry ingredients and a spatula for folding everything together without overmixing.
• 9×13-inch Baking Pan: The ideal size for this cake to rise evenly and remain fluffy.
• Electric Mixer (Optional): Useful for making the cream cheese frosting super smooth and fluffy.
• Cooling Rack: Ensures the cake cools evenly, preventing sogginess on the bottom.

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Ingredients for the Pumpkin Spice Latte Cake

• Pumpkin Puree: Adds moisture and that signature fall flavor.
• All-Purpose Flour: Provides the structure and balance to the soft crumb.
• Brown Sugar: Offers a rich, molasses depth that pairs beautifully with pumpkin.
• Granulated Sugar: Balances the deep flavors and sweetens the cake perfectly.
• Vegetable Oil: Keeps the cake moist without adding heaviness.
• Eggs: Bind everything together and add richness.
• Brewed Espresso or Strong Coffee: Enhances the latte profile and deepens the spice.
• Vanilla Extract: Adds warm undertones that round out the flavor.
• Baking Soda & Baking Powder: Lift the batter, making it light and airy.
• Pumpkin Pie Spice & Cinnamon: Essential for that classic warm spice flavor.
• Salt: Enhances and balances the sweetness.

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How To Make the Pumpkin Spice Latte Cake

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper or spray.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.

Step 3: Combine Wet Ingredients

In another bowl, mix the pumpkin puree, both sugars, oil, eggs, vanilla extract, and espresso until fully blended.

Step 4: Combine Wet and Dry Mixtures

Slowly add the dry ingredients into the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the cake tender.

Step 5: Bake to Perfection

Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes or until a toothpick comes out clean from the center.

Step 6: Cool and Frost

Let the cake cool completely on a cooling rack. Once cooled, frost generously with cream cheese frosting and a light dusting of cinnamon.

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How to Serve and Store Pumpkin Spice Latte Cake

This cake is best served at room temperature with a warm beverage like chai tea, espresso, or even a chilled pumpkin cream cold brew. For extra flair, add a sprinkle of cinnamon or nutmeg on top of the frosting just before serving.

To store, cover the cake tightly with plastic wrap or place it in an airtight container. It will stay moist and delicious for up to 4 days at room temperature or 6 days if refrigerated. For long-term storage, freeze slices individually and thaw overnight in the fridge.

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Frequently Asked Questions

How strong should the espresso or coffee be?

Use a strongly brewed espresso or dark roast coffee. It should be robust enough to complement the pumpkin without overpowering it.

Can I use canned pumpkin pie filling instead of puree?

No, stick with 100% pumpkin puree. Pumpkin pie filling has added sugar and spices that can throw off the balance of this cake.

What kind of frosting pairs best?

Cream cheese frosting is classic and perfect here. Its tanginess balances the sweet, spiced cake beautifully.

Can I make this cake ahead of time?

Absolutely. Bake and frost the cake a day in advance. Just store it in the fridge and let it come to room temperature before serving.

Is there a substitute for espresso?

Yes, you can use strong brewed coffee or even instant espresso powder dissolved in hot water.

Can I bake this as cupcakes?

Yes! Divide the batter into a lined muffin tin and bake at the same temperature for 18–22 minutes.

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Want More Cake Ideas with a Twist?

If you love this Pumpkin Spice Latte Cake, you’ll definitely want to try these other cozy bakes from my kitchen:

• Rose Pistachio Cheesecake Ice Cream – floral and nutty frozen delight.
• Bonnie’s Blue Ribbon Chocolate Dream Cake – rich, chocolaty, and totally indulgent.
• Moist and Tangy Key Lime Pound Cake – a bright citrus twist on a classic.
• Brownie Refrigerator Cake – ultra fudgy and no-bake.
• Strawberry Cheesecake Dump Cake – simple, fruity, and full of flavor.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you boost the espresso? Add extra spice? Or keep it classic?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

➡️ Follow me for more comforting and seasonal treats on Pinterest: Kitchen By Kate

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