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–+ servings

Pumpkin Spice Latte Cake

A moist and flavorful cake combining pumpkin and coffee, perfect for fall gatherings.
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Serving Size 12 slices

Ingredients

For the cake

  • 2 1/4 cups 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 unsalted butter, softened
  • 1 1/2 cups granulated white sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk, at room temperature
  • 1 cup canned pumpkin puree, at room temperature
  • 1/4 cup espresso or strong coffee
  • 1/3 cup whole milk
  • 1/2 cup sweetened condensed milk

For the frosting

  • 1/4 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, cold
  • 2 cups powdered sugar
  • 1 1/2 tsp vanilla extract
  • 2 tsp instant espresso powder
  • 1 1/2 tsp pumpkin pie spice

Instructions

Preparation of the Cake

  • Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing them.
  • In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
  • In another bowl, cream the softened butter and granulated sugar together until light and fluffy.
  • Incorporate the eggs one at a time, followed by the vanilla extract, buttermilk, and pumpkin puree, mixing thoroughly.
  • Gradually add the dry ingredients to the wet mixture until well combined.
  • Pour the batter evenly into the prepared cake pans.
  • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let cool completely.

Latte Soak

  • Mix the espresso (or strong coffee), whole milk, and sweetened condensed milk in a small bowl.
  • Once the cakes are cool, use a skewer to poke holes all over the surface of the cakes and brush the latte soak generously over.

Espresso Cream Cheese Frosting

  • In a mixing bowl, beat the softened butter and cold cream cheese together until smooth.
  • Gradually mix in the powdered sugar, followed by the vanilla extract, instant espresso powder, and pumpkin pie spice until fully combined and fluffy.

Assembly

  • Place one cake layer on a serving platter. Spread a generous layer of frosting on top, then add the second layer.
  • Frost the top and sides of the entire cake with the leftover frosting, smoothing it out with a spatula for a polished finish.

Notes

Best served at room temperature and pairs nicely with whipped cream. Store leftovers in an airtight container in the refrigerator for up to a week or freeze individual slices for longer storage.