Pumpkin Spice Latte Cake

ByCole Matthews
Jump to Recipe·Print Recipe
SPREAD LOVE

why make this recipe

Pumpkin Spice Latte Cake combines the warm, cozy flavors of fall into a delightful dessert. It’s perfect for autumn gatherings, special occasions, or simply when you’re in the mood for something sweet. The cake is moist, flavored with spices, and topped with a creamy frosting, making every bite a delicious treat. If you love pumpkin spice lattes, you’ll adore this cake version!

how to make Pumpkin Spice Latte Cake

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 cup vegetable oil
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1/2 cup brewed espresso
  • 1/2 cup milk
  • 1/2 cup cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Directions:

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, mix vegetable oil, pumpkin puree, and eggs until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
  6. While the cake is baking, prepare the soak by mixing brewed espresso and milk in a small bowl.
  7. Once the cake is done, let it cool for 10 minutes. Poke holes in the cake and pour the espresso mixture over the top. Let it absorb.
  8. For the frosting, beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
  9. Spread the cream cheese frosting over the cooled cake. Serve and enjoy the fall flavors!

how to serve Pumpkin Spice Latte Cake

Serve the Pumpkin Spice Latte Cake at room temperature. You can slice it and place it on plates or serve it directly from the cake pan. A cup of coffee or tea pairs well with this delicious cake. It’s great for parties, family gatherings, or a cozy evening at home.

how to store Pumpkin Spice Latte Cake

Store any leftover cake in an airtight container in the fridge. It will stay fresh for about 3-4 days. If you want to keep it longer, you can freeze the cake for up to 3 months. Make sure to wrap it tightly in plastic wrap before freezing.

tips to make Pumpkin Spice Latte Cake

  • Ensure all your ingredients are at room temperature for better mixing.
  • Don’t overmix the batter; mix just until combined for a fluffy cake.
  • You can adjust the spices to your taste if you want more or less spice flavor.
  • If you like, add chopped nuts or chocolate chips to the batter for extra texture.

variation

For a dairy-free version, use coconut milk in place of regular milk and a dairy-free cream cheese alternative for the frosting. You can also try using different spices or adding chocolate chips for a chocolate twist.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but make sure it’s well cooked and smooth before adding it to the batter.

How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready.

Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance. Just store it covered at room temperature, then frost it when you are ready to serve.

Print
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Pumpkin Spice Latte Cake

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful cake that combines the warm, cozy flavors of fall with a creamy frosting, perfect for autumn gatherings.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 cup vegetable oil
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1/2 cup brewed espresso
  • 1/2 cup milk
  • 1/2 cup cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, mix vegetable oil, pumpkin puree, and eggs until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
  6. While the cake is baking, prepare the soak by mixing brewed espresso and milk in a small bowl.
  7. Once the cake is done, let it cool for 10 minutes. Poke holes in the cake and pour the espresso mixture over the top. Let it absorb.
  8. For the frosting, beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
  9. Spread the cream cheese frosting over the cooled cake. Serve and enjoy!

Notes

Store any leftover cake in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 30mg

Keywords: pumpkin, cake, dessert, fall, pumpkin spice, coffee, espresso

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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