This Pumpkin Spice Latte Cake brings the cozy flavors of a fall coffeehouse drink into a soft, moist homemade dessert. Pumpkin puree, cinnamon, and pumpkin pie spice create the warmly spiced cake, while creamy espresso buttercream adds the unmistakable coffee flavor on top.
Baked in a simple square pan and finished with an easy frosting, this pumpkin latte cake is perfect for fall gatherings, afternoon coffee, Thanksgiving dessert, or simply celebrating pumpkin season at home.
Why You’ll Love This Recipe
This cake is wonderfully moist thanks to pumpkin puree, sour cream, eggs, and vegetable oil. Brown sugar adds a hint of caramel-like sweetness, while cinnamon and pumpkin pie spice give the crumb plenty of warm fall flavor.
Then there’s the frosting. Espresso powder transforms classic vanilla buttercream into a smooth coffee buttercream frosting that complements the pumpkin without overpowering it.
There are no complicated layers or decorating techniques required, either. Bake the cake in one square pan, cool it, spread the frosting over the top, and slice.
Ingredients
For the Cake
- 1 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 cup canned pumpkin puree
- ⅓ cup light brown sugar
- ⅔ cup granulated sugar
- ¼ cup full-fat sour cream or plain yogurt
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Espresso Frosting
- 10 tablespoons unsalted butter, softened
- 2½ cups powdered sugar
- 2 teaspoons milk, plus more as needed
- 2 teaspoons espresso powder, or to taste
- ¾ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Position an oven rack in the center and lightly grease a 9×9-inch square baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until evenly combined.
- In a separate large bowl, add the pumpkin puree, brown sugar, granulated sugar, sour cream, vegetable oil, eggs, and vanilla extract.
- Whisk the wet ingredients until smooth and thoroughly combined.
- Add the dry ingredients to the pumpkin mixture. Whisk gently just until combined, taking care not to overmix.
- Switch to a rubber spatula and scrape around the sides and bottom of the bowl a few times to make sure no dry pockets of flour remain.
- Pour the batter into the prepared pan and smooth the surface. Gently tap the pan against the countertop a couple of times to release large air bubbles.
- Bake for 22–26 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
- Transfer the pan to a wire rack and allow the cake to cool completely before frosting.
- To prepare the frosting, beat the softened butter with a hand mixer or stand mixer until smooth and creamy.
- Gradually add the powdered sugar, approximately 1 cup at a time, beating between additions.
- Add the milk, espresso powder, and vanilla. Beat on high speed for about 1 minute, until light and creamy.
- If the frosting is too thick, add a small amount of milk. If it’s too thin, gradually beat in additional powdered sugar.
- Spread the espresso frosting evenly over the completely cooled Pumpkin Spice Latte Cake.
- Slice into squares and serve.
Tips & Tricks
Always use pure pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling contains additional sweeteners and spices that can throw off the balance of the recipe.
Spoon the flour into your measuring cup and level the top rather than packing the cup directly into the flour. Too much flour can make an otherwise moist pumpkin cake dense.
Use full-fat sour cream or yogurt for the best texture. The extra richness helps create a softer crumb.
Once the flour has been added, mix only until everything comes together. Excessive mixing can develop too much gluten and make the cake tougher.
Make sure the cake is completely cool before adding the espresso frosting. Even slightly warm cake can soften the buttercream and cause it to melt.
Espresso powder varies in intensity, so adjust it to your preference. Start with less if you prefer a subtle coffee flavor.
For an attractive finish, dust the frosted cake lightly with cinnamon or pumpkin pie spice immediately before serving.
Details
Prep Time: 20 minutes
Cook Time: 22–26 minutes
Cooling Time: About 1 hour
Total Time: About 1 hour 45 minutes
Yield: 9–12 servings
Category: Dessert
Method: Baking
Cuisine: American
Difficulty: Easy
Dietary Notes: Vegetarian, alcohol-free, halal-friendly when made with halal-suitable vanilla and other ingredients
Notes
Plain full-fat Greek yogurt can replace the sour cream. Avoid nonfat yogurt because some fat helps give the cake its soft, rich texture.
Instant espresso powder provides concentrated coffee flavor without adding excessive liquid to the frosting. Instant coffee can work in a pinch, but the flavor may be milder.
For a sweeter coffeehouse-style finish, sprinkle the top with cinnamon or decorate individual slices with a few chocolate-covered coffee-style candies made with halal-suitable ingredients.
This easy pumpkin cake is especially delicious alongside coffee, tea, chai, or a glass of cold milk.
For cleaner slices, chill the frosted cake briefly before cutting and wipe the knife between each slice.
Nutrition
Approximate nutrition per serving, based on 12 servings:
Calories: 390
Protein: 3g
Carbohydrates: 58g
Fat: 17g
Nutrition information is an estimate and will vary depending on the exact ingredients and serving size.
FAQ
What is Pumpkin Spice Latte Cake?
Pumpkin Spice Latte Cake is a pumpkin spice cake inspired by the flavors of a pumpkin spice latte. Pumpkin, cinnamon, and warm spices flavor the cake, while espresso buttercream provides the coffee element.
Does this cake taste strongly like coffee?
Most of the coffee flavor comes from the frosting rather than the cake. You can adjust the espresso powder to create anything from a subtle coffee note to a more pronounced latte-inspired flavor.
Can I make pumpkin latte cake ahead of time?
Yes. Bake the cake a day ahead, cool it completely, and store it tightly covered. You can prepare and add the frosting before serving or frost the cake ahead and refrigerate it.
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best not to. Pumpkin pie filling already contains sweeteners and spices, which can make the cake overly sweet and alter its intended flavor. Use plain canned pumpkin puree.
Can I make the frosting without espresso powder?
Yes. Leaving out the espresso will give you a vanilla buttercream rather than a coffee frosting. You could also add cinnamon for a simple spiced buttercream.
What goes well with Pumpkin Spice Latte Cake?
Coffee is a natural pairing, but the cake is also delicious with black tea, chai, or milk. For dessert, serve individual slices with whipped cream or a small scoop of vanilla ice cream.
Storage
Store the frosted cake tightly covered in the refrigerator for up to 4 days. Allow individual slices to sit at room temperature briefly before serving so the buttercream can soften.
An unfrosted cake can be stored tightly covered at room temperature for about 2 days.
For longer storage, freeze the unfrosted cake for up to 3 months. Wrap it securely in plastic wrap and place it in a freezer-safe container.
Thaw overnight in the refrigerator, bring to room temperature, and frost before serving.
Individual frosted slices can also be frozen, though freshly prepared espresso frosting generally has the best texture.
Similar Recipes
Pumpkin Spice Latte Cake with Espresso Frosting
Ingredients
- For the Cake
- – 1 cup plus 2 tablespoons all-purpose flour
- – 1 teaspoon baking powder
- – ½ teaspoon baking soda
- – ¼ teaspoon salt
- – 1½ teaspoons pumpkin pie spice
- – ½ teaspoon ground cinnamon
- – 1 cup canned pumpkin puree
- – ⅓ cup light brown sugar
- – ⅔ cup granulated sugar
- – ¼ cup full-fat sour cream or plain yogurt
- – ¼ cup vegetable oil
- – 2 large eggs
- – 1 teaspoon vanilla extract
- For the Espresso Frosting
- – 10 tablespoons unsalted butter softened
- – 2½ cups powdered sugar
- – 2 teaspoons milk plus more as needed
- – 2 teaspoons espresso powder or to taste
- – ¾ teaspoon vanilla extract
Instructions
- For the Cake
- – 1 cup plus 2 tablespoons all-purpose flour
- – 1 teaspoon baking powder
- – ½ teaspoon baking soda
- – ¼ teaspoon salt
- – 1½ teaspoons pumpkin pie spice
- – ½ teaspoon ground cinnamon
- – 1 cup canned pumpkin puree
- – ⅓ cup light brown sugar
- – ⅔ cup granulated sugar
- – ¼ cup full-fat sour cream or plain yogurt
- – ¼ cup vegetable oil
- – 2 large eggs
- – 1 teaspoon vanilla extract
- For the Espresso Frosting
- – 10 tablespoons unsalted butter, softened
- – 2½ cups powdered sugar
- – 2 teaspoons milk, plus more as needed
- – 2 teaspoons espresso powder, or to taste
- – ¾ teaspoon vanilla extract
Notes
Instant espresso powder provides concentrated coffee flavor without adding excessive liquid to the frosting. Instant coffee can work in a pinch, but the flavor may be milder.
For a sweeter coffeehouse-style finish, sprinkle the top with cinnamon or decorate individual slices with a few chocolate-covered coffee-style candies made with halal-suitable ingredients.
This easy pumpkin cake is especially delicious alongside coffee, tea, chai, or a glass of cold milk.
Conclusion
This Pumpkin Spice Latte Cake captures two signature fall flavors in one simple dessert: warmly spiced pumpkin and bold, creamy espresso. The pumpkin keeps the cake moist and tender, while the coffee buttercream adds richness and unmistakable latte flavor.
Because it’s baked in a single square pan, this fall dessert recipe delivers impressive flavor without complicated assembly. Serve it with coffee or tea for a cozy treat that’s especially fitting for autumn gatherings and holiday dessert tables.