Fall has this magical way of making you crave warm, spiced everything, and this Pumpkin Spice Latte Cake delivers exactly that in the most irresistible way.
It’s everything you love about your favorite fall coffee drink, baked into a moist, tender layer cake with a fluffy espresso-spiced frosting that tastes like a dream.
The cake layers are packed with real pumpkin puree, warm fall spices, and a hint of coffee flavor that lingers on every bite.
And the cream cheese frosting? It’s lightly sweetened, perfectly tangy, and has just enough espresso flavor to remind you of that beloved seasonal drink.
This is the kind of cake that fills your kitchen with the most incredible aroma while it bakes.
If you’re a fan of cozy fall baking, this one is going straight to the top of your list. Trust me on that.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 35 minutes |
| Total Time | 1 hour 5 minutes (plus cooling time) |
| Servings | 12 slices |
| Difficulty Level | Intermediate |
Speaking of pumpkin favorites, my Pumpkin Roll Cake is another showstopper that’s just as delicious if you’re looking for more fall cake inspiration.
Why You’ll Love This Pumpkin Spice Latte Cake
This cake brings together two beloved fall favorites in one gorgeous dessert, pumpkin spice and a latte.
The combination creates layers of complex, warming flavor that go far beyond a basic spice cake.
The texture is incredibly moist, thanks to the pumpkin puree that adds natural moisture and a subtle earthiness to every layer.
It slices beautifully too, which means it’s just as impressive to serve as it is to eat.
Here’s everything that makes this recipe a total crowd-pleaser:
- Incredibly moist layers — The pumpkin keeps this cake soft for days, so leftovers are just as good as the first slice.
- Bold, layered flavor — You get warm spices, real pumpkin, and coffee all in one bite.
- Stunning presentation — This cake looks like it came from a fancy bakery, but it’s totally doable at home.
- Perfect for fall entertaining — It’s a showstopper for Thanksgiving, Halloween parties, or any cozy fall gathering.
- Make-ahead friendly — The cake layers can be baked a day in advance and assembled the next day.
- Crowd-friendly size — This recipe makes 12 generous slices, ideal for a family dessert or potluck.
You might also enjoy: Pumpkin Cupcakes with Cream Cheese Frosting
Ingredients
This recipe uses straightforward pantry staples alongside a few fall-specific items that are easy to find at any grocery store.
Make sure you’re using pure pumpkin puree and not pumpkin pie filling, they are very different products.
For the Cake Layers:
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 3/4 cup (180ml) neutral oil (such as canola or vegetable oil)
- 3 large eggs, room temperature
- 1 can (15 oz / 425g) pure pumpkin puree
- 2 teaspoons pure vanilla extract
- 2 tablespoons strong brewed espresso or very strong coffee, cooled
For the Espresso Cream Cheese Frosting:
- 16 oz (450g) full-fat cream cheese, softened
- 1 cup (225g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 2 tablespoons strong brewed espresso or very strong coffee, cooled
- 1 teaspoon pure vanilla extract
- Pinch of salt
For the Optional Topping:
- Pumpkin pie spice, for dusting
- Cinnamon sticks, for garnish
- Crushed candied pecans, for topping
Read Also: Pumpkin Cheesecake Bars Recipe
Kitchen Equipment Needed
You don’t need any fancy or specialized tools for this recipe. If you bake regularly, you likely have everything you need already. Here’s what to gather before you start:
- Two 9-inch round round cake pans
- Stand mixer or hand mixer
- Large mixing bowls (at least 2)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Sifter or fine mesh sieve
- Wire cooling rack
- Offset spatula or butter knife for frosting
- Parchment paper
- Cake turntable (optional but helpful)
- Toothpick or cake tester
Recommended Products for This Recipe
These are products I genuinely love and use when making this cake. They make the process smoother and the results noticeably better.
1. KitchenAid Stand Mixer
Creaming the butter and whipping the frosting to the right consistency is so much easier with a stand mixer.
The paddle attachment works perfectly for the cake batter, and switching to the whisk attachment gives you a beautifully airy frosting. It’s a workhorse that will serve you for years of baking.
2. Wilton 9-Inch Round Cake Pans
Even baking relies heavily on quality pans, and Wilton’s nonstick 9-inch rounds are consistent, reliable, and affordable.
They release cleanly every time, and the straight sides make stacking and frosting the layers a breeze. Parchment paper plus these pans means no stuck cakes, ever.
3. Rodelle Organic Pure Pumpkin Puree
Not all pumpkin purees are created equal. A higher-quality puree has better color, flavor, and moisture content, which directly affects how your cake tastes and feels.
Using a trusted brand ensures you get that deep, earthy pumpkin flavor rather than a watery or bland result.
4. Offset Spatula for Cake Decorating
An offset spatula is one of those small tools that makes a huge difference in how your cake looks when it’s finished.
It gives you much more control over spreading frosting smoothly across the sides and top of the cake than a regular butter knife can.
Your cakes will look professionally decorated with very little effort.
Another fall favorite worth bookmarking: Pumpkin Bread Pudding is a wonderfully cozy dessert that uses similar fall spices and comes together so easily.
Step-by-Step Instructions: How to Make Pumpkin Spice Latte Cake
1. Prepare Your Oven and Cake Pans
- Preheat your oven to 350°F (175°C). Make sure the oven is fully preheated before you put the cakes in — starting in a cold oven affects how the cakes rise.
- Grease the bottoms and sides of your two 9-inch round cake pans generously with butter or non-stick baking spray.
- Cut two circles of parchment paper to fit the bottom of each pan. Press them in firmly, then grease the parchment paper as well. This double-insurance method ensures your cake layers release cleanly every time.
- Set the prepared pans aside on your counter within easy reach.
2. Mix the Dry Ingredients
- In a large mixing bowl, add the 2 cups of all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Add the 2 teaspoons of pumpkin pie spice, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground ginger to the same bowl.
- Whisk all of the dry ingredients together thoroughly for about 30 seconds. This step evenly distributes the leaveners and spices throughout the flour so you don’t end up with clumps of baking powder or pockets of spice in your finished cake.
- Set the bowl of dry ingredients aside. You will add them to the wet ingredients in a later step.
3. Mix the Wet Ingredients
- In a separate large mixing bowl (or the bowl of your stand mixer fitted with the paddle attachment), combine the 1 cup granulated sugar and 1/2 cup packed light brown sugar.
- Pour in the 3/4 cup of neutral oil and mix on medium speed (or whisk vigorously by hand) for about 1 minute until the mixture looks combined and slightly lighter.
- Add the 3 large eggs one at a time, mixing well after each addition. Adding the eggs one at a time helps the batter emulsify properly instead of curdling.
- Add the entire can of pure pumpkin puree (15 oz), 2 teaspoons of vanilla extract, and 2 tablespoons of cooled brewed espresso or strong coffee.
- Mix everything together on medium speed until the wet mixture is smooth, well-combined, and uniform in color. It should look like a thick, deep orange batter at this stage.
4. Combine Wet and Dry Ingredients
- Pour the bowl of dry ingredients directly into the bowl of wet ingredients.
- Using a rubber spatula (or mix on the lowest speed if using a stand mixer), gently fold or stir the two together. Be careful not to overmix — overmixing develops gluten and results in a tough, dense cake rather than a light and tender one.
- Stir just until no visible streaks of dry flour remain. A few small lumps are totally fine. Stop mixing the moment the batter looks uniform — this should take no more than 15 to 20 gentle strokes with the spatula.
- The finished batter will be thick but pourable, with a beautiful warm orange color.
5. Bake the Cake Layers
- Divide the batter evenly between your two prepared 9-inch cake pans. You can use a kitchen scale to weigh each pan for perfectly equal layers, or eyeball it.
- Use the back of a spoon or an offset spatula to spread the batter to the edges and smooth the tops so each layer bakes evenly.
- Place both pans on the middle rack of your preheated 350°F oven. If both pans fit side by side, great. If not, place them on two separate racks and rotate them halfway through baking.
- Bake for 32 to 38 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with just a few moist crumbs (not wet batter).
- The tops of the cakes should look set and spring back lightly when pressed in the center. Avoid opening the oven door before the 30-minute mark to prevent the cakes from sinking.
6. Cool the Cake Layers
- Remove the cake pans from the oven and let them cool in the pans on a wire cooling rack for exactly 15 minutes. Do not attempt to remove them sooner, as the cakes need time to set and pull away from the sides of the pan.
- After 15 minutes, run a thin butter knife or offset spatula gently around the edges of each cake pan to loosen any stuck sides.
- Carefully flip each cake pan over onto the wire rack and lift the pan away. Peel off the parchment paper circles from the bottoms of the cakes.
- Allow the cake layers to cool completely on the wire rack before frosting. This is crucial — frosting warm cake layers causes the frosting to melt and slide off. Cooling completely can take 1 to 2 hours at room temperature. You can speed this up by placing the layers in the refrigerator for 30 minutes.
7. Make the Espresso Cream Cheese Frosting
- Make sure your cream cheese and butter are both fully softened to room temperature before starting. Cold cream cheese or butter will create a lumpy frosting that is nearly impossible to smooth out. If you’re short on time, cube them and microwave for 10-second bursts until softened but not melted.
- In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the 16 oz of softened cream cheese on medium speed until smooth and fluffy, about 2 minutes.
- Add the 1 cup of softened butter and continue beating on medium-high speed for another 2 minutes until the mixture is very light, creamy, and well combined.
- With the mixer running on low speed, gradually add the 4 cups of sifted powdered sugar about 1/2 cup at a time. Adding it slowly prevents a cloud of powdered sugar from exploding out of the bowl.
- Once all the powdered sugar is incorporated, increase the speed to medium and beat for 1 to 2 minutes until fluffy.
- Add the 2 tablespoons of cooled brewed espresso, 1 teaspoon of vanilla extract, and a pinch of salt. Mix on medium speed for another minute until everything is fully blended and the frosting is smooth, creamy, and holds its shape.
- Taste the frosting and adjust as needed — add a bit more powdered sugar for sweetness, or a tiny splash more espresso if you want a bolder coffee flavor.
8. Assemble and Frost the Cake
- Place one completely cooled cake layer on your cake stand or serving plate, flat side down. If the top of your cake layer has a dome, use a long serrated knife to carefully slice it off so the layer is flat — this helps the layers stack evenly.
- Spoon a generous amount of frosting (roughly 1 cup) onto the center of the first cake layer.
- Use your offset spatula to spread the frosting evenly across the surface of the layer all the way to the edges. You want an even layer of frosting so the second cake layer sits flat on top.
- Place the second cake layer on top, flat side up. Press down gently to ensure it sits evenly.
- Apply a thin “crumb coat” layer of frosting all over the outside of the cake — this thin first layer seals in any loose crumbs so they don’t appear in your final frosting. Refrigerate the crumb-coated cake for 15 minutes to firm up.
- After chilling, apply the remaining frosting generously to the top and sides of the cake, smoothing it as you go with your offset spatula. Work in long, even strokes for a clean finish.
- Dust the finished cake with a pinch of pumpkin pie spice, add crushed candied pecans around the edges if desired, and garnish with a cinnamon stick for a beautiful presentation.
You might also enjoy: Classic Carrot Cake with Cream Cheese Frosting
Tips for The Best Pumpkin Spice Latte Cake
A few small details make a big difference when it comes to getting the most out of this recipe. Here are the tips that will take your cake from good to absolutely outstanding.
- Use room temperature ingredients. Eggs, cream cheese, and butter that are at room temperature incorporate into batters and frostings much more smoothly, resulting in a more uniform texture throughout.
- Don’t skip the parchment paper. Even with greased pans, parchment paper on the bottom ensures a clean, problem-free release every single time.
- Measure your flour correctly. Spoon flour into your measuring cup and level it off with a knife — don’t scoop directly from the bag. Scooping compacts the flour and can result in dry, dense cake layers.
- Use strong espresso. Weak coffee won’t give you the latte flavor you’re looking for. If you don’t have an espresso machine, brew your coffee extra-strong or use a shot of instant espresso powder dissolved in hot water.
- Cool completely before frosting. This cannot be stressed enough — warm cake and cream cheese frosting do not get along. Give yourself enough time for the layers to cool all the way through.
- Chill the cake briefly before slicing. Pop the finished, frosted cake in the refrigerator for 20 to 30 minutes before cutting. This firms up the frosting and gives you beautiful, clean slices.
- Level your cake layers. Using a serrated knife or a cake leveler to trim any domed tops ensures your cake stacks evenly and presents beautifully.
Read Also: Chocolate Pumpkin Cake Recipe
Serving Suggestions
This cake is a true showpiece dessert and pairs wonderfully with a variety of drinks and accompaniments. A cozy fall dessert spread feels incomplete without it.
For the most indulgent experience, serve each slice with a freshly brewed cup of coffee or a warm mug of Pumpkin Spice Hot Chocolate on the side to double down on those fall spice vibes.
- Serve with a scoop of vanilla bean ice cream alongside each slice for a warm and cold contrast that is absolutely dreamy.
- Drizzle a little salted caramel sauce over the top of each plate for an extra layer of fall sweetness.
- A dollop of lightly sweetened whipped cream on the side adds a classic touch without overpowering the frosting.
- Pair with a hot latte or spiced chai tea to complement the espresso and spice notes in the cake.
- For a party dessert table, serve alongside my Pumpkin Cheesecake and an assortment of fall cookies for a stunning spread.
- Dust individual serving plates with a pinch of cinnamon and place a caramel drizzle underneath the slice for a restaurant-worthy plating moment.
Variations of Pumpkin Spice Latte Cake
Once you’ve mastered the original recipe, it’s really fun to play around with different variations. Here are some easy and delicious ways to put a spin on this cake.
- Pumpkin Spice Latte Bundt Cake: Pour the entire batter into a well-greased 12-cup Bundt pan and bake at 350°F for 50 to 60 minutes. Finish with a simple espresso glaze instead of the cream cheese frosting.
- Pumpkin Spice Latte Cupcakes: Divide the batter into lined muffin tins, filling each cup about 2/3 full. Bake at 350°F for 20 to 22 minutes, then top with the espresso cream cheese frosting once cool.
- Three-Layer Version: Make 1.5x the recipe and divide the batter between three 9-inch pans for an extra-tall, impressive cake with three layers of frosting.
- Maple Cream Cheese Frosting: Replace the espresso in the frosting with 2 tablespoons of pure maple syrup for a softer, more autumnal sweetness.
- Dairy-Free Option: Swap the butter and cream cheese for dairy-free alternatives (like vegan cream cheese and vegan butter) and replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) for a plant-based version.
- Add a Caramel Drizzle Layer: After spreading the frosting between the layers, drizzle a generous spoonful of salted caramel sauce between the cake layers before stacking for a surprise caramel filling.
Storage and Reheating
Because this cake is frosted with cream cheese frosting, proper storage is important to keep it fresh and food-safe.
Here’s everything you need to know about storing and enjoying leftovers.
- Room temperature: The frosted cake can sit at room temperature for up to 2 hours if your kitchen is cool (under 70°F). Any longer than that, and the cream cheese frosting should be refrigerated.
- Refrigerator: Cover the cake loosely with plastic wrap or a cake dome and refrigerate for up to 5 days. The cake layers stay remarkably moist in the refrigerator because of the pumpkin puree.
- Freezer (unfrosted layers): Wrap individual unfrosted cake layers tightly in plastic wrap, then in a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and assembling.
- Freezer (frosted slices): Place individual slices on a parchment-lined baking sheet and freeze until solid, about 2 hours. Then wrap each frozen slice tightly in plastic wrap and store in a freezer-safe bag for up to 2 months.
- Bringing to room temperature: Remove refrigerated slices from the fridge 20 to 30 minutes before serving. The cake tastes best at room temperature when the frosting has softened slightly.
- Reheating: This cake is not typically reheated, but if you prefer a warm slice, microwave a refrigerated slice (without frosting if possible) for 10 to 15 seconds. The cream cheese frosting can melt, so remove it before warming if you’d like to keep the presentation clean.
For more fall baking inspiration, the Pumpkin Spice Bread is a wonderful companion recipe that uses the same warm spice blend and comes together in a single loaf pan.
Nutritional Facts
The following nutritional information is an estimate per slice, based on the cake being cut into 12 equal servings.
Actual values may vary depending on specific ingredient brands and exact quantities used.
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | ~520 kcal |
| Total Fat | ~30g |
| Saturated Fat | ~14g |
| Cholesterol | ~90mg |
| Sodium | ~320mg |
| Total Carbohydrates | ~62g |
| Dietary Fiber | ~1.5g |
| Total Sugars | ~48g |
| Protein | ~5g |
| Vitamin A | ~65% DV |
| Calcium | ~8% DV |
| Iron | ~10% DV |
Health Benefits of Key Ingredients
While this is certainly a treat-yourself dessert, a few of its key ingredients actually bring some notable nutritional value to the table alongside all that delicious flavor.
Pumpkin is the standout here. It’s extraordinarily rich in beta-carotene, which the body converts into vitamin A, a nutrient that supports eye health, immune function, and skin health.
One cup of pumpkin puree contains over 200% of the daily recommended intake of vitamin A.
- Pumpkin puree — High in vitamin A, vitamin C, potassium, and dietary fiber. It’s also naturally low in calories and fat, and it contributes to the cake’s incredibly moist texture.
- Cinnamon — Contains antioxidants and has been studied for its potential role in supporting blood sugar regulation. It also adds warmth and depth without adding calories.
- Ginger — Contains gingerol, a compound with anti-inflammatory and antioxidant properties. It’s a well-known digestive aid and contributes a gentle warming heat to the spice blend.
- Espresso/coffee — Coffee is one of the richest dietary sources of antioxidants. It has been associated with improved focus and cognitive function in moderate amounts.
- Eggs — A source of complete protein, vitamins B12 and D, and choline, which supports brain health. They also play a critical structural role in binding the cake batter together.
- Cream cheese — Provides calcium and some protein. When used in moderation, it adds richness and a pleasant tanginess that balances the sweetness of the cake.
FAQs About Pumpkin Spice Latte Cake
1. Can I use pumpkin pie filling instead of pumpkin puree?
No, you should use pure pumpkin puree and not pumpkin pie filling. Pumpkin pie filling is pre-sweetened and pre-spiced, which will make your cake overly sweet and unbalanced in flavor.
Always check the label before purchasing, the only ingredient listed should be pumpkin.
2. Can I make this cake without a stand mixer?
Yes, absolutely! A hand mixer works just as well for both the cake batter and the frosting.
You can even make the cake batter by hand with a large bowl and a whisk, though you’ll want a hand mixer at minimum for the cream cheese frosting to get it properly smooth and fluffy.
3. Can I make this cake ahead of time?
Yes, and it actually benefits from being made a day ahead. Bake and cool the cake layers, then wrap them in plastic wrap and refrigerate overnight.
Make the frosting fresh the next day for the best texture, then assemble and frost just before serving.
The frosted cake can also be stored in the refrigerator for up to 5 days and still tastes incredible.
4. What can I use if I don’t have espresso?
Very strong brewed coffee works perfectly as a substitute. You can also dissolve 1 to 2 teaspoons of instant espresso powder in 2 tablespoons of hot water and let it cool before using.
The coffee flavor is fairly subtle and mostly serves to deepen the chocolate-adjacent, warm flavors of the spices, so even a mild substitution makes a difference.
5. Why did my cake layers come out dense?
The most common culprits are overmixing the batter after adding the dry ingredients, using too much flour (which happens when you scoop directly from the bag instead of spooning it into the measuring cup), or underbaking.
Make sure your baking powder is fresh, test it by dropping a teaspoon into hot water. If it fizzes vigorously, it’s active. If nothing happens, it’s time to replace it.
Pumpkin Spice Latte Cake
Ingredients
- 2 cups all-purpose flour 250g; spooned and leveled
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 cup granulated sugar 200g
- 1/2 cup light brown sugar 100g; packed
- 3/4 cup neutral oil 180ml; canola or vegetable oil
- 3 large eggs Room temperature
- 15 oz pure pumpkin puree 1 can / 425g; not pumpkin pie filling
- 2 tsp pure vanilla extract
- 2 tbsp strong brewed espresso Or very strong coffee, cooled
- 16 oz full-fat cream cheese 450g; softened to room temperature
- 1 cup unsalted butter 225g; softened to room temperature
- 4 cups powdered sugar 480g; sifted
- 2 tbsp strong brewed espresso Or very strong coffee, cooled
- 1 tsp pure vanilla extract
- salt Pinch
- pumpkin pie spice For dusting
- cinnamon sticks For garnish
- candied pecans Crushed, for topping
Equipment
- Two 9-inch round cake pans
- Stand mixer Or hand mixer
- Large mixing bowls At least 2
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Sifter or fine mesh sieve For sifting powdered sugar
- Wire cooling rack
- Offset spatula Or butter knife for frosting
- Parchment paper
- Cake turntable (optional) Helpful for even frosting
- Toothpick or cake tester To test doneness
- Serrated knife (optional) For leveling cake layers
Method
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper circles, and grease the parchment as well.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger until evenly combined. Set aside.
- In a separate large bowl, whisk together the granulated sugar, brown sugar, and oil for 1 minute, then add the eggs one at a time. Mix in the pumpkin puree, vanilla extract, and cooled espresso until smooth and uniform.
- Pour the dry ingredients into the wet ingredients and fold gently with a rubber spatula until just combined with no visible streaks of flour. Do not overmix.
- Divide the batter evenly between the two prepared pans and bake on the middle rack for 32 to 38 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cakes cool in the pans for 15 minutes, then turn out onto a wire rack, peel off the parchment, and cool completely before frosting, about 1 to 2 hours.
- Beat the softened cream cheese until smooth, then add the butter and beat until fluffy. Gradually mix in the sifted powdered sugar, then add the cooled espresso, vanilla, and a pinch of salt and beat until creamy and smooth.
- Level the cake layers if needed, then stack with a generous layer of frosting between them. Apply a thin crumb coat, chill for 15 minutes, then frost the top and sides completely. Dust with pumpkin pie spice and top with crushed candied pecans and cinnamon sticks if desired.
Nutrition
Notes
- Use pure pumpkin puree, not pumpkin pie filling — the filling is pre-sweetened and will throw off the flavor balance of the cake.
- Make sure your cream cheese, butter, and eggs are all fully at room temperature before starting. Cold ingredients create lumpy batter and frosting.
- Measure flour by spooning it into the measuring cup and leveling it off with a knife — scooping directly from the bag compacts the flour and can result in dense, dry layers.
- Don’t overmix the batter after adding the dry ingredients. Stir just until no streaks of flour remain to keep the cake layers light and tender.
- If you don’t have espresso, dissolve 1–2 teaspoons of instant espresso powder in 2 tablespoons of hot water and cool before using.
- The frosted cake must be refrigerated due to the cream cheese frosting. Store covered for up to 5 days. Bring slices to room temperature for 20–30 minutes before serving for the best flavor and texture.
- Unfrosted cake layers can be wrapped tightly and frozen for up to 3 months. Thaw overnight in the refrigerator before frosting.
- For a make-ahead option, bake and cool the layers the day before, wrap in plastic wrap, and refrigerate. Make the frosting fresh and assemble the next day.
- To get clean, even slices, refrigerate the finished frosted cake for 20–30 minutes before cutting, and use a sharp knife wiped clean between cuts.
- For a variation, replace the espresso in the frosting with 2 tablespoons of pure maple syrup for a sweeter, softer maple cream cheese frosting.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Pumpkin Spice Latte Cake is everything you want in a fall dessert, deeply flavorful, gorgeously moist, and completely impressive without being overly complicated to make.
From the spiced pumpkin layers to that dreamy espresso cream cheese frosting, every single component of this cake works together to create something truly special.
It’s the kind of recipe that becomes a seasonal tradition, one you’ll find yourself coming back to every single October and November without fail.
Give it a try this fall and I promise it will not disappoint. If you make it, I’d love to hear how it turned out.
Drop a comment below and let me know how your cake came out.
Recommended:
