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Pumpkin Spice Latte Cake

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This easy pumpkin spice latte cake captures all the cozy flavors of fall with pumpkin, warm spices, and a hint of espresso. It’s moist, crowd-pleasing, and perfect for birthdays or autumn celebrations.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or mix cinnamon, nutmeg, ginger, cloves)
  • 1 tablespoon espresso powder (or instant coffee)
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs (room temperature, or flax eggs for vegan)
  • 1/2 cup unsalted butter (melted and cooled, or coconut oil for dairy-free)
  • 1/2 cup whole milk (or plant-based milk)
  • 2 teaspoons vanilla extract
  • 8 ounces cream cheese (softened, or vegan cream cheese)
  • 1/4 cup unsalted butter (softened)
  • 2 cups powdered sugar
  • 1 teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream
  • Pumpkin pie spice (optional, for sprinkling on top)
  • Caramel drizzle (optional garnish)
  • Toasted pecans or walnuts (optional garnish)
  • Extra sprinkle of pumpkin pie spice (optional garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and espresso powder.
  3. In a large bowl, whisk pumpkin purée, granulated sugar, brown sugar, eggs, melted butter, milk, and vanilla extract until thick and creamy.
  4. Slowly fold dry ingredients into wet ingredients just until combined. Do not overmix.
  5. Pour batter into prepared pan and smooth the top. Bake for 35–40 minutes, until a toothpick comes out clean or with a few moist crumbs.
  6. Cool cake in pan for 10 minutes, then turn out onto a wire rack and remove parchment. Cool completely before frosting.
  7. For frosting: Beat cream cheese, butter, and powdered sugar until fluffy (about 2 minutes). Add espresso powder and vanilla extract; beat again. Drizzle in heavy cream and whip until smooth and light.
  8. Spread frosting over cooled cake with an offset spatula. Sprinkle with pumpkin pie spice and add garnishes as desired.
  9. Slice and serve at room temperature. For clean slices, chill cake for 30 minutes before cutting.

Notes

Use room temperature ingredients for best texture. Substitute gluten-free flour and vegan dairy for dietary needs. For a mocha twist, add 1/4 cup cocoa powder to the batter. Store leftovers tightly covered in the fridge for up to 4 days, or freeze slices for up to 2 months.

Nutrition

Keywords: pumpkin spice latte cake, fall dessert, birthday cake, pumpkin cake, easy cake, coffee cake, autumn baking, cream cheese frosting

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