Pumpkin Spice Latte Cake Recipe

Pumpkin Spice Latte Cake Recipe tastes like your favorite coffee shop drink turned into a super moist, cozy, coffee-kissed fall cake that makes your whole kitchen smell like cinnamon heaven. It works perfectly for anyone who loves pumpkin spice lattes, wants a showy dessert that comes together in about 1 hour total, and still feels weeknight-manageable. I tested this for a casual Sunday brunch with my neighbors, and they still text me about “that PSL cake” months later.

Why Choose This Pumpkin Spice Latte Cake Recipe

This Pumpkin Spice Latte Cake Recipe brings real brewed coffee, pumpkin puree, and warm spices together so every bite tastes like a latte in cake form. The texture stays soft and tender, not dense, and the frosting adds creamy coffee flavor without overpowering the pumpkin.

You mix everything in simple bowls, no mixer required for the batter, and the ingredients mostly come from the pantry. The recipe also scales easily, so you can bake it in a 9×13 pan for a potluck or as a layer cake for birthdays and holidays.

“Tastes exactly like a pumpkin spice latte in cake form, but better, because you can eat it with a fork and frosting. ★★★★★”

Ingredients You’ll Need

Dry ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• 1 cup granulated sugar
• ½ cup light brown sugar, packed

You can use a gluten free 1:1 baking flour if you need a gluten free option. I like King Arthur or Bob’s Red Mill for reliable texture.

Wet ingredients

• 1 cup canned pumpkin puree
  • Use pure pumpkin, not pumpkin pie filling. Libby’s or store brand both work well.
• ½ cup neutral oil
  • Use canola, vegetable, or light olive oil. Oil keeps the cake extra moist.
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup strong brewed coffee, cooled
  • Brew it stronger than your usual morning cup. You can use instant espresso powder mixed with hot water as a shortcut.
• ½ cup whole milk or oat milk
  • Dairy free milk works fine and still gives a tender crumb.

Coffee cream cheese frosting

• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 tablespoon instant espresso powder or instant coffee
• 1–2 tablespoons hot coffee or milk, as needed
• Pinch of salt

Use full fat cream cheese for the best texture. If you prefer less sweetness, start with 2 ½ cups powdered sugar and adjust.

Optional toppings

• Extra ground cinnamon for dusting
• A few coffee beans for garnish
• Caramel drizzle
• Whipped cream swirls on top for a true latte vibe

Equipment list

• 9×13 inch baking pan or two 8 inch round cake pans
• Parchment paper
• Mixing bowls
• Whisk and rubber spatula
• Hand mixer or stand mixer for frosting
• Cooling rack
• Offset spatula or butter knife for frosting

Tips & Tricks

• Brew the coffee strong so the latte flavor stands out in the cake and frosting.
• Cool the coffee completely before adding it to the batter so it does not scramble the eggs.
• Use room temperature eggs and dairy so the batter mixes smoothly and bakes evenly.
• Measure flour by spooning it into the cup and leveling it so the cake stays light and not heavy.
• Use pure pumpkin puree and not pumpkin pie filling, which already contains sugar and spices.
• Line the pan with parchment and lightly grease the sides so the cake releases cleanly.
• Do not overmix the batter; stir until the flour disappears, then stop to keep the crumb tender.
• Let the cake cool fully before frosting so the cream cheese frosting stays thick and not runny.
• Chill the frosted cake for 20–30 minutes before slicing to get neat, clean cuts.
• Taste the frosting and adjust the coffee level; add more espresso powder if you love strong coffee flavor.

How to Make Pumpkin Spice Latte Cake Recipe

Mix the dry ingredients

1. Preheat your oven to 350°F and position a rack in the center.
2. Grease your baking pan and line the bottom with parchment. This step saves you from cake removal drama later.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice.
4. Add the granulated sugar and brown sugar to the same bowl and whisk until no brown sugar clumps remain.

Mix the wet ingredients

1. In a separate medium bowl, whisk pumpkin puree and oil until smooth.
2. Add eggs and vanilla and whisk until the mixture looks glossy and uniform.
3. Stir in the cooled brewed coffee and milk until everything combines. The mixture will look thin, and that stays normal.

Bring the batter together

1. Pour the wet mixture into the bowl with the dry ingredients.
2. Use a spatula and fold gently until no streaks of flour remain.
3. Scrape the bottom and sides of the bowl so you catch any hidden pockets of dry ingredients.
4. Stop mixing as soon as the batter looks smooth; overmixing can toughen the cake.

Bake the cake

1. Pour the batter into the prepared pan and smooth the top with a spatula.
2. Tap the pan lightly on the counter to pop any large air bubbles.
3. Bake a 9×13 cake for about 28–32 minutes, or two 8 inch rounds for about 24–28 minutes.
4. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs, not wet batter.
5. Place the pan on a cooling rack and let the cake cool completely before you frost it.

Make the coffee cream cheese frosting

1. In a mixing bowl, beat softened cream cheese and butter with a hand mixer until smooth and fluffy, about 2–3 minutes.
2. Add vanilla and a pinch of salt and mix again.
3. In a small cup, stir instant espresso powder with 1 tablespoon hot coffee or milk until it dissolves.
4. Add the espresso mixture to the bowl.
5. Gradually add powdered sugar, 1 cup at a time, mixing on low after each addition so the sugar does not fly everywhere.
6. If the frosting looks too thick, add another tablespoon of coffee or milk. If it looks too thin, add a bit more powdered sugar.
7. Taste and adjust the coffee strength to your liking.

Frost and finish

1. Once the cake cools completely, spread a generous layer of coffee cream cheese frosting over the top.
2. If you baked layers, place one layer on a plate, frost the top, stack the second layer, then frost the top and sides.
3. Dust the top lightly with cinnamon and add a few coffee beans or a drizzle of caramel if you feel fancy.
4. Chill the frosted cake for about 20–30 minutes, then slice and serve.

What to Serve with it?

Serve this Pumpkin Spice Latte Cake Recipe with hot coffee, chai, or a simple mug of hot cocoa for kids. A scoop of vanilla ice cream or cinnamon ice cream turns it into a full dessert plate. You can also pair it with fresh fruit like sliced apples, pears, or berries to balance the richness. I like to serve smaller squares on a brunch board with yogurt, granola, and scrambled eggs so the cake feels like part of a bigger spread.

Storage Options

• Store leftover cake covered in the fridge for up to 4 days, since the cream cheese frosting needs chilling.
• Keep slices in an airtight container so the cake stays moist and does not absorb fridge smells.
• Freeze unfrosted cake layers tightly wrapped in plastic and foil for up to 2 months.
• Freeze frosted slices on a sheet pan until firm, then wrap and store in a freezer bag for grab-and-go treats.
• Thaw in the fridge overnight, then let the cake sit at room temperature for 20–30 minutes before serving.
• Reheat individual slices in the microwave for about 10–15 seconds if you want that just-baked warmth without melting the frosting completely.