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Pumpkin Spice Latte Cake

Pumpkin Spice Latte Cake

iamwinfred
This Pumpkin Spice Latte Cake is a showstopping fall dessert that brings together the cozy flavors of a seasonal coffee drink and a classic spice cake in one gorgeous layer cake. Moist, warmly spiced pumpkin cake layers are filled and frosted with a dreamy espresso cream cheese frosting that delivers bold coffee flavor and irresistible creaminess in every single bite. It's the kind of cake that fills your kitchen with the most incredible aroma and looks like it came straight from a bakery.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 520 kcal

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

Ingredients
  

For the Cake Layers

  • 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

For the Espresso Cream Cheese Frosting

  • 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

For the Optional Topping

  • pumpkin pie spice For dusting
  • cinnamon sticks For garnish
  • candied pecans Crushed, for topping

Instructions
 

  • 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.

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.

Nutrition

Serving: 1SliceCalories: 520kcalCarbohydrates: 62gProtein: 5gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 90mgSodium: 320mgPotassium: 180mgFiber: 1.5gSugar: 48gVitamin A: 65IUVitamin C: 4mgCalcium: 8mgIron: 10mg
Keyword espresso cream cheese frosting, fall cake recipe, pumpkin layer cake, pumpkin spice dessert, pumpkin spice latte cake
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