Pumpkin Spice Latte Cake is a delightful treat that brings together the rich flavors of coffee, warm spices, and pumpkin in one cozy dessert. Imagine a moist cake filled with cinnamon, nutmeg, and cloves, all topped with a creamy, coffee-infused frosting that perfectly balances the sweetness and spice. It’s like having your favorite autumn drink in cake form!
I love making this cake when the weather starts to cool down because it instantly fills the kitchen with those comforting fall scents. The blend of pumpkin and pumpkin pie spices feels like a gentle hug in every bite, while the coffee notes add a little pick-me-up that makes it special. I usually add a sprinkle of cinnamon on top to give it a nice finishing touch.
This cake is wonderful for sharing with friends over a cup of tea or a real pumpkin spice latte. It’s festive but not too sweet, so it works well for dessert or even as a midday snack. Whenever I bring this to gatherings, people always ask for the recipe, which makes me happy because it’s such an easy way to spread a little seasonal cheer.
Key Ingredients & Substitutions
Pumpkin Puree: This gives the cake its moist texture and fall flavor. If you can’t find canned pumpkin, canned sweet potato puree or mashed butternut squash work well too.
Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves adds warmth. If you don’t have it, use 1 tsp cinnamon plus a pinch of each spice instead.
Coffee: Brewed strong coffee adds that latte touch and depth of flavor. If you prefer no caffeine, use decaf coffee or strong brewed chicory as a substitute.
Butter: Unsalted softened butter is best for consistent flavor and texture. If needed, margarine can work but the taste and texture may vary slightly.
Frosting: Powdered sugar and butter create a smooth, sweet frosting. For a lighter option, you can use whipped cream cheese frosting with added coffee and pumpkin spice.
How Do I Get a Moist, Fluffy Pumpkin Spice Latte Cake?
Moisture and texture are key here. Follow these tips to get it right:
- Measure Flour Correctly: Spoon flour into your cup and level it off instead of scooping to avoid packing it tight.
- Alternate Dry and Liquid Ingredients: Adding dry ingredients alternated with coffee lets the batter mix evenly without overworking.
- Don’t Overmix: Mix just until combined to keep the cake light and tender. Overmixing can make it tough.
- Check Doneness: Start checking the cake with a toothpick at 25 minutes to avoid overbaking.
- Cool Completely: Let the cakes cool well before frosting to keep the texture perfect and frosting from melting.
These steps help the cake bake evenly with a soft crumb and rich flavor, the perfect base for the coffee-spiced frosting.
Equipment You’ll Need
- Three 8-inch round cake pans – perfect for even layers and easy stacking.
- Mixing bowls – a couple of sizes make mixing dry and wet ingredients simple.
- Electric mixer or hand mixer – helps you cream butter and sugar smoothly and whip the frosting fluffy.
- Whisk – great for blending dry ingredients evenly without lumps.
- Rubber spatula – perfect for folding ingredients gently and scraping down the bowl.
- Cake stand or plate – for stacking and serving your beautiful layered cake.
- Offset spatula or butter knife – helps spread frosting evenly and cleanly.
- Piping bag and decorating tip (optional) – adds pretty frosting swirls and details on top.
Flavor Variations & Add-Ins
- Swap pumpkin puree with canned sweet potato or carrot puree for a different, naturally sweet flavor.
- Add chopped toasted pecans or walnuts between layers for crunch and nutty richness.
- Mix mini chocolate chips into the batter for a sweet surprise that pairs well with coffee.
- Try cream cheese frosting instead of buttercream for a tangier, classic pumpkin cake twist.
How to Make Pumpkin Spice Latte Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tbsp pumpkin pie spice (blend of cinnamon, nutmeg, ginger, cloves)
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 ½ cups canned pumpkin puree
- 1 tsp vanilla extract
- 1 cup brewed strong coffee, cooled
For the Frosting:
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 cups powdered sugar
- 2 tbsp brewed strong coffee, cooled
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
For Decoration:
- Ground cinnamon to sprinkle on top
- Caramel sauce for drizzling
How Much Time Will You Need?
This cake takes about 20 minutes to prepare, 25-30 minutes to bake, plus about 10 minutes cooling time before assembling. After frosting and decorating, chilling the cake for 30 minutes helps set the frosting nicely. In total, budget around 1.5 hours from start to serving.
Step-by-Step Instructions:
1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a medium bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice, and salt. In a large bowl, beat the softened butter and sugar until creamy and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract until smooth. Alternately add the dry mixture and coffee to the wet ingredients, beginning and ending with the dry mix. Mix just until combined—don’t overmix.
2. Bake and Cool the Layers:
Divide the batter evenly among the prepared pans, smoothing the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
3. Make the Frosting and Assemble:
Beat the butter until creamy. Gradually add powdered sugar, brewed coffee, vanilla extract, and pumpkin pie spice. Beat until smooth and fluffy. Place one cake layer on a serving plate and spread a layer of frosting over the top. Repeat with the next two layers. Frost the top and sides with the remaining frosting. You can pipe decorative dollops or simply spread evenly.
4. Decorate and Chill:
Lightly sprinkle ground cinnamon over the frosting and drizzle caramel sauce generously on top and around the sides. Chill the cake for at least 30 minutes before slicing and serving. Enjoy your warm, cozy Pumpkin Spice Latte Cake!
Can I Use Decaf Coffee in This Cake?
Yes! Decaf coffee works perfectly if you want the flavor without the caffeine. Just brew it strong and let it cool before adding to the batter and frosting.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake layers a day or two in advance and keep them wrapped tightly in the fridge. Frost and decorate the day you plan to serve it for the best freshness.
How Should I Store Leftover Cake?
Store leftover cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best taste and texture.
What’s a Good Substitute for Pumpkin Pie Spice?
If you don’t have pumpkin pie spice, mix 1 tsp cinnamon with ¼ tsp each of ground nutmeg, ginger, and cloves to mimic the flavor perfectly.