Pumpkin Spice Latte Cake brings together everything people love about fall baking in one tender, warmly spiced dessert. The cake combines pumpkin puree, pumpkin pie spice, and a soft buttery crumb with a rich coffee-infused soak inspired by a classic pumpkin spice latte. Every bite has a lovely balance of pumpkin, vanilla, espresso, and sweet spice, making it an inviting dessert for cool afternoons, holiday gatherings, or any time you want something a little more special than an everyday pumpkin cake.

What makes this cake stand out is the combination of its three layers of flavor. The pumpkin cake provides a moist, delicate base, the latte soak adds a subtle coffee richness, and the espresso cream cheese frosting finishes everything with a smooth, creamy texture. Pumpkin pie spice runs throughout the recipe, tying the flavors together without overpowering the coffee. If you enjoy pumpkin desserts and coffeehouse-inspired treats, this Pumpkin Spice Latte Cake is a wonderful recipe to add to your fall baking collection.

Why You’ll Love This Pumpkin Spice Latte Cake

Pumpkin and coffee in every bite: Canned pumpkin puree gives the cake its characteristic flavor, while the espresso soak brings the familiar taste of a pumpkin spice latte.
Moist, tender texture: Buttermilk, softened butter, and pumpkin puree help create a soft cake with a delicate crumb.
A flavorful latte soak: Espresso, whole milk, and sweetened condensed milk combine to add sweetness and coffee flavor to the baked cake.
Creamy espresso frosting: Cream cheese, butter, vanilla, and instant espresso powder create a smooth frosting with a gentle coffee finish.
Warm fall spices: Pumpkin pie spice appears in the cake, soak, and frosting, giving the dessert a consistent, cozy flavor.
Perfect for sharing: This cake makes a lovely centerpiece for autumn celebrations, Thanksgiving dessert tables, birthdays, or weekend coffee dates.

Preparation and Tools

Before you begin, bring the butter, eggs, buttermilk, and pumpkin puree for the cake to room temperature. These ingredients combine more smoothly when they are not cold, helping the batter develop an even consistency. Keep the cream cheese for the frosting cold, as specified in the recipe, so the frosting retains its structure.

You will need mixing bowls, measuring cups and spoons or a kitchen scale, a whisk, an electric mixer, a rubber spatula, and a baking pan suitable for your chosen cake format. You will also need a small container for mixing the latte soak and a bowl for preparing the frosting.

Measure the flour by spooning it into the measuring cup and leveling the top rather than scooping directly from the bag. Scooping can pack in too much flour, potentially making the cake heavier than intended. If you have a kitchen scale, weighing the flour provides a reliable alternative.

Gather the ingredients for all three components before starting: the pumpkin cake, the latte soak, and the espresso cream cheese frosting. This makes it easier to follow the recipe without interrupting the preparation to measure ingredients halfway through.

Preparation Tips for the Best Results

Use Pumpkin Puree, Not Pumpkin Pie Filling

Canned pumpkin puree is an important part of this recipe. It contributes moisture, color, and pumpkin flavor to the cake. Choose plain pumpkin puree rather than pumpkin pie filling, which may already contain sugar and spices that could change the intended flavor and sweetness.

Give the puree a quick stir before measuring if it appears separated in the can. Let it reach room temperature before adding it to the batter.

Pay Attention to Ingredient Temperatures

Softened butter should be pliable enough to cream with the sugar, but it should not be melted or greasy. Room-temperature eggs and buttermilk also help the batter come together evenly.

The frosting uses a different approach: the butter should be softened, but the cream cheese should remain cold. This contrast helps the ingredients blend into a creamy frosting without making it unnecessarily loose.

Prepare the Coffee Before Mixing the Soak

The latte soak calls for espresso or strong coffee. Brew the coffee ahead of time and allow it to cool before combining it with the milk and sweetened condensed milk. This keeps the mixture easy to handle and makes it simpler to distribute over the cake.

Espresso provides a concentrated coffee flavor, while strong brewed coffee is a practical alternative. Use whichever you prefer, keeping the amount the same as specified.

Measure the Spices Carefully

Pumpkin pie spice is used in all three components, so its flavor builds throughout the dessert. Measure each portion separately rather than adding the entire amount to one bowl. The cake, soak, and frosting each need their own measured quantity for the intended balance.

Ingredients for Pumpkin Spice Latte Cake

This recipe has three components that work together to create the finished dessert. Understanding the role of the main ingredients will help you prepare each one with confidence.

For the Pumpkin Cake

All-purpose flour: Provides the structure of the cake. Spoon and level the flour when measuring to avoid adding too much.
Pumpkin pie spice: Supplies the warm spice flavor associated with pumpkin desserts.
Baking powder and baking soda: Help the cake rise and develop a light texture.
Salt: Balances the sweetness and brings out the other flavors.
Unsalted butter: Adds richness and helps create a tender crumb when creamed with the sugar.
Granulated white sugar: Sweetens the cake and contributes to its texture.
Eggs: Provide structure and help bind the ingredients together.
Vanilla extract: Adds a rounded, sweet aroma that complements pumpkin and coffee.
Buttermilk: Contributes moisture and a gentle tang, helping balance the sweetness.
Canned pumpkin puree: Gives the cake its pumpkin flavor, warm color, and moisture.

For the Latte Soak

Espresso or strong coffee: Supplies the coffee flavor that makes this dessert taste like a pumpkin spice latte.
Whole milk: Softens the intensity of the coffee and contributes creaminess.
Sweetened condensed milk: Adds sweetness and a rich, milky texture.
Pumpkin pie spice: Connects the soak to the spiced cake.
Vanilla extract: Adds warmth and complements the coffee.

For the Espresso Cream Cheese Frosting

Unsalted butter: Creates a rich base for the frosting.
Cold cream cheese: Adds a lightly tangy flavor that balances the sweetness and coffee notes.
Powdered sugar: Sweetens the frosting and gives it body.
Vanilla extract: Rounds out the flavor.
Instant espresso powder: Provides concentrated coffee flavor without adding much liquid.
Pumpkin pie spice: Gives the frosting a warm, aromatic finish.

How to Make Pumpkin Spice Latte Cake

Step 1: Prepare the Cake Ingredients

Begin by measuring the flour, pumpkin pie spice, baking powder, baking soda, and salt into a bowl. Whisk them together until the spices and leavening agents are evenly distributed. Set the dry mixture aside.

Make sure the butter is softened and the eggs, buttermilk, and pumpkin puree have reached room temperature. Preparing these ingredients before mixing will make the next steps smoother and help prevent cold ingredients from creating an uneven batter.

Prepare your baking pan according to the recipe’s intended format before you begin mixing. Since the supplied ingredients do not specify a pan size or baking temperature, use the directions associated with your chosen pan and cake format rather than guessing at a temperature or baking time.

Step 2: Cream the Butter and Sugar

Place the softened butter and granulated sugar in a large mixing bowl. Beat them together with an electric mixer until the mixture looks lighter in color and fluffy.

This step helps incorporate air into the batter, contributing to the cake’s texture. Scrape down the sides and bottom of the bowl as needed so the butter and sugar mix evenly.

Add the eggs, one at a time, mixing after each addition. Then mix in the vanilla extract. The mixture should look cohesive before you begin adding the remaining ingredients.

Step 3: Combine the Wet and Dry Ingredients

Add the dry ingredient mixture and the buttermilk to the butter mixture in alternating additions, mixing gently between additions. Avoid beating the batter excessively once the flour has been added, as overmixing can make the finished cake tougher.

Add the pumpkin puree and mix until it is incorporated and the batter looks evenly colored, with no obvious streaks of puree or dry flour. Scrape down the bowl with a rubber spatula if necessary.

The finished batter should look thick and smooth. It should not contain pockets of dry ingredients, but you do not need to continue mixing once everything is evenly combined.

Step 4: Bake the Pumpkin Cake

Transfer the batter to your prepared baking pan and spread it into an even layer. Place the pan in the oven and bake according to the temperature and timing appropriate for the specified cake format.

As the cake approaches the end of its baking time, look for a set surface and a center that springs back gently when touched. A toothpick inserted into the center should come out clean or with a few moist crumbs rather than wet batter.

Allow the cake to cool sufficiently before applying the latte soak. The exact cooling time will depend on the pan and cake format. The goal is to let the cake settle while ensuring it is ready to absorb the coffee mixture without becoming excessively fragile.

Step 5: Mix the Pumpkin Spice Latte Soak

In a bowl or measuring jug, combine the espresso or strong coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract. Stir thoroughly until the condensed milk is evenly distributed and the mixture looks uniform.

Taste the mixture before using it. The coffee should be noticeable, but it should also have a creamy sweetness from the milk and condensed milk. Stir again if any spice settles at the bottom.

Once the cake is ready, distribute the soak gradually over its surface, following the format of your cake. Give the liquid time to absorb instead of pouring it all into one spot. Even distribution helps the coffee flavor reach more of the cake and reduces the chance of leaving one area overly wet.

Step 6: Make the Espresso Cream Cheese Frosting

Place the softened butter in a mixing bowl and beat until creamy. Add the cold cream cheese and mix until the two ingredients are combined and smooth.

Add the powdered sugar gradually, mixing at a low speed initially to limit the cloud of sugar. Once incorporated, add the vanilla extract, instant espresso powder, and pumpkin pie spice. Beat until the frosting is evenly flavored and spreadable.

Scrape the bowl as needed to make sure the espresso powder and spices are distributed throughout the mixture. Avoid prolonged mixing once the frosting is smooth, particularly if it begins to soften. If necessary, refrigerate it briefly until it is easier to spread.

Step 7: Frost and Finish the Cake

Once the cake has absorbed the latte soak and is ready for frosting, spread the espresso cream cheese frosting evenly over the top. Use an offset spatula or the back of a spoon to create a smooth finish or gentle swirls.

For the neatest slices, allow the frosting to settle and the cake to chill if needed before cutting. Use a sharp knife and wipe it between cuts to keep the layers looking clean.

Serve the cake chilled or allow it to sit briefly at room temperature, depending on your preferred frosting texture. The result brings together soft pumpkin cake, creamy coffee sweetness, and a spiced espresso frosting in every slice.

What to Serve With Pumpkin Spice Latte Cake

Pumpkin Spice Latte Cake has a sweet, creamy finish with warm spices and noticeable coffee flavor. Pairing it with something simple helps the pumpkin and espresso stand out without making the dessert feel too heavy.

1. Freshly Brewed Coffee

A cup of freshly brewed coffee is a natural companion to this cake. The coffee echoes the espresso in the latte soak and frosting, creating a balanced pairing. Choose a medium roast for a smooth flavor or a darker roast if you prefer a stronger coffee contrast.

2. Homemade Chai Tea

Chai tea complements the pumpkin pie spice with its own blend of warming spices. Serve it plain or with a splash of milk for a comforting afternoon treat.

3. Hot Chocolate

For a sweeter dessert pairing, serve a small slice of cake with hot chocolate. The chocolate adds a rich flavor that works well with the pumpkin and vanilla, making this combination especially inviting on a cool evening.

4. Fresh Berries

Fresh raspberries or strawberries provide a bright, slightly tart contrast to the creamy frosting. A small handful alongside each slice adds freshness without competing with the cake’s main flavors.

5. Vanilla Ice Cream

A scoop of vanilla ice cream offers a cool, creamy contrast to the spiced cake and espresso frosting. If you prefer to serve the cake at room temperature, let the ice cream soften slightly before serving so it is easy to enjoy with each bite.

Storage Instructions

Because Pumpkin Spice Latte Cake contains a milk-based soak and cream cheese frosting, it should be stored in the refrigerator.

How to Store Leftover Cake

Place leftover cake in an airtight container and refrigerate it promptly. If the cake is too tall for a container, cover it carefully without pressing the frosting against the wrapping.

For the best texture and flavor, enjoy refrigerated leftovers within 3–4 days. Keep the cake chilled between servings, and avoid leaving it at room temperature for extended periods.

The latte soak helps keep the cake moist, while the cream cheese frosting provides a creamy finish. Over time, the flavors may blend together more fully, although the cake’s texture can gradually become softer as it sits.

Can You Make Pumpkin Spice Latte Cake Ahead of Time?

Yes. You can prepare the cake component ahead of time, allow it to cool completely, and store it covered until you are ready to finish the dessert. You can also mix the latte soak separately and refrigerate it in a covered container.

For convenient preparation, make the frosting closer to the time you plan to assemble the cake. If you prepare it ahead, keep it refrigerated and let it soften slightly if necessary before spreading.

If you assemble the entire cake in advance, refrigerate it in an airtight container. This is a practical option for holiday meals and gatherings because the dessert is ready to serve when needed.

Can You Freeze Pumpkin Spice Latte Cake?

Freezing may be possible, but the texture of the soaked cake and cream cheese frosting can change after thawing. The cake may become softer, and the frosting may lose some of its original smoothness.

For the most predictable results, freeze the unfrosted cake before adding the latte soak and frosting. Once it has cooled completely, wrap it securely and place it in a freezer-safe container. Thaw it in the refrigerator before assembling.

If you decide to freeze the fully assembled cake, protect it carefully against freezer odors and moisture loss. Thaw it in the refrigerator rather than on the counter, and check the texture before serving. Avoid refreezing leftovers that have already been thawed.

How to Reheat or Serve Leftovers

This cake does not need reheating. Because of its cream cheese frosting, the simplest approach is to serve it chilled or let an individual slice stand at room temperature briefly to soften the frosting.

Avoid heating the entire cake, as warmth can make the frosting too soft and alter its texture. If you prefer a softer cake, allow only the portion you plan to eat to sit out for a short time before serving.

Estimated Nutrition

The following figures are approximate and will depend on the number of servings, the size of each slice, and the exact ingredients used.

Estimated calories: approximately 500–650 calories per serving, assuming the cake is divided into 12 servings.

The cake contains butter, sugar, flour, eggs, pumpkin puree, sweetened condensed milk, and a cream cheese frosting made with butter and powdered sugar. These ingredients contribute most of its calories, while the pumpkin and coffee provide much of its distinctive flavor.

For a more accurate nutritional calculation, enter the exact ingredients and quantities into a recipe nutrition calculator and specify the final number of servings. The calorie estimate should be treated as a guide rather than a verified nutritional analysis.

Frequently Asked Questions

Can I use regular coffee instead of espresso?

Yes. The latte soak specifically allows espresso or strong coffee, so you can use either. Strong brewed coffee is a convenient option if you do not have an espresso machine. Keep the quantity at 1/4 cup (60 ml) to preserve the intended balance of liquid and flavor.

Can I use homemade pumpkin puree?

You can use homemade pumpkin puree if it has a consistency similar to canned puree. Homemade versions sometimes contain more water, which can affect the cake batter. If your puree is noticeably watery, drain off excess liquid before measuring. The recipe calls for 1 cup (244 g) of pumpkin puree, so measure the prepared puree carefully.

Why does the recipe use both baking powder and baking soda?

Baking powder and baking soda are leavening agents that help the cake rise. They work differently, and using both contributes to the intended texture of the batter. Keep the quantities as listed in the recipe rather than replacing one with the other.

Can I make the espresso flavor stronger?

The recipe already includes espresso or strong coffee in the soak and instant espresso powder in the frosting. For a more pronounced coffee flavor, choose espresso rather than regular brewed coffee and measure the instant espresso powder carefully. Avoid adding extra liquid to the soak, as this could make the cake excessively wet.

How do I keep the cream cheese frosting smooth?

Use softened butter and cold cream cheese, as specified in the ingredients. Add the powdered sugar gradually and scrape the sides of the bowl to incorporate everything evenly. Mix until the frosting is smooth, but avoid beating it for too long once it reaches a spreadable consistency. If it becomes too soft, chill it briefly before frosting the cake.

Can I make this cake without the latte soak?

The cake can be baked without the soak, but the finished dessert will be different from the intended recipe. The soak contributes sweetness, coffee flavor, and additional moisture. If you want the full pumpkin spice latte effect, use all the listed soak ingredients in their specified quantities.

A Cozy Dessert for Pumpkin and Coffee Lovers

Pumpkin Spice Latte Cake combines the familiar warmth of pumpkin pie spice with the creamy sweetness of a latte-inspired soak and espresso cream cheese frosting. Each component adds something distinct, creating a dessert that feels right at home on an autumn dessert table or alongside a cup of coffee.

Prepare it for a seasonal gathering, a holiday meal, or a weekend baking project when you want pumpkin cake with a little extra coffee flavor. Keep the cake chilled, slice it carefully, and enjoy the combination of pumpkin, vanilla, and espresso in every serving.

Pumpkin Spice Latte Cake

Author: Emmy Carter
Total Time: 1 hour
Yield: 12 servings 1x

Print Recipe

Description

Pumpkin Spice Latte Cake features a tender pumpkin-spiced cake soaked with a sweet espresso and milk mixture, then topped with creamy espresso cream cheese frosting. Made with pumpkin puree, pumpkin pie spice, vanilla, and coffee, this cozy dessert is perfect for fall gatherings, Thanksgiving, or an afternoon treat with your favorite cup of coffee.

Ingredients

Scale

For the Pumpkin Cake

2 1/4 cups (281 g) all-purpose flour, spooned and leveled
1 tbsp pumpkin pie spice
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
10 tbsp (140 g) unsalted butter, softened
1 1/2 cups (300 g) granulated white sugar
2 eggs, at room temperature
1 tsp vanilla extract
1/2 cup (120 ml) buttermilk, at room temperature
1 cup (244 g) canned pumpkin puree, at room temperature

For the Latte Soak

1/4 cup (60 ml) espresso or strong coffee
1/3 cup (80 ml) whole milk
1/2 cup (150 g) sweetened condensed milk
1/4 tsp pumpkin pie spice
1 tsp vanilla extract

For the Espresso Cream Cheese Frosting

1 cup (224 g) unsalted butter, softened
8 oz (226 g) cream cheese, cold
2 cups (260 g) powdered sugar
1 1/2 tsp vanilla extract
2 tsp instant espresso powder
1 1/2 tsp pumpkin pie spice

Instructions

Prepare the ingredients: Bring the butter, eggs, buttermilk, and pumpkin puree for the cake to room temperature. Keep the cream cheese cold and the frosting butter softened. Prepare your baking pan according to the intended cake format.
Mix the dry ingredients: Whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl.
Cream the butter and sugar: Beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing after each addition, then mix in the vanilla extract.
Make the cake batter: Add the dry ingredients and buttermilk in alternating additions, mixing gently. Add the pumpkin puree and mix until the batter is smooth and evenly combined.
Bake the cake: Spread the batter evenly in the prepared pan. Bake according to the temperature and timing specified for your chosen cake format, until the center is set and a toothpick inserted into the cake comes out clean or with a few moist crumbs. Allow the cake to cool sufficiently before adding the soak.
Prepare the latte soak: Whisk together the espresso or strong coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract until thoroughly combined.
Soak the cake: Gradually distribute the latte mixture over the cake, allowing the liquid to absorb evenly rather than pooling in one spot.
Make the frosting: Beat the softened butter until creamy. Add the cold cream cheese and mix until smooth. Gradually add the powdered sugar, then mix in the vanilla extract, instant espresso powder, and pumpkin pie spice until evenly combined.
Frost the cake: Spread the espresso cream cheese frosting evenly over the soaked cake. Chill if needed to help the frosting set, then slice and serve.

Notes

Use plain canned pumpkin puree, not pumpkin pie filling.
Strong brewed coffee can replace espresso in the latte soak; keep the quantity unchanged.
Store the frosted cake in an airtight container in the refrigerator and enjoy within 3–4 days.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 12 servings
Calories: 500 kcal

Keywords: pumpkin spice latte cake, pumpkin coffee cake, pumpkin cake with espresso frosting, pumpkin spice dessert, pumpkin cream cheese frosting cake