Name: Pumpkin Spice Latte Cake
Prep time: 20 min
Cook time: PT-487878H28M9S
Total time: PT-487878H28M9S
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; 1 cup pumpkin puree; 1/2 cup vegetable oil; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 3 large eggs; 1 teaspoon vanilla extract; 1/2 cup strong brewed coffee, cooled; 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract; 1/2 teaspoon pumpkin pie spice (optional)

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Pumpkin Spice Latte Cake is the ultimate cozy dessert that combines the flavors of fall into one indulgent treat. I love how moist, spiced, and flavorful this cake is, with hints of pumpkin, warm spices, and a touch of coffee flavor that reminds me of my favorite seasonal latte. Topped with a creamy frosting, it’s perfect for dessert, brunch, or a special treat with my morning coffee.

Why I’ll Love This Recipe

What I adore about this cake is how it captures all the flavors of a pumpkin spice latte in a moist, tender cake. The subtle coffee flavor enhances the warm spices and pumpkin, while the frosting adds a sweet, creamy balance. It’s comforting, festive, and makes any occasion feel a little more special.

Ingredients

For the Cake:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup pumpkin puree
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar, packed
3 large eggs
1 teaspoon vanilla extract
1/2 cup strong brewed coffee, cooled

For the Frosting:

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cake Batter:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- In a large bowl, combine pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth.
- Slowly add the dry ingredients to the wet mixture, alternating with the cooled coffee, beginning and ending with the dry ingredients. Mix until just combined.
Bake the Cake:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
Prepare the Frosting:
- In a large bowl, beat the cream cheese and butter until creamy and smooth.
- Gradually add the powdered sugar and vanilla extract, beating until fully incorporated.
- If desired, mix in pumpkin pie spice for extra seasonal flavor.
Frost the Cake:
- Once the cake is completely cooled, spread the frosting evenly over the top.
- Slice and serve as desired.

Servings and Timing

This cake serves about 12-16 people. Prep time is 20 minutes, bake time is 35-40 minutes, plus 15 minutes to prepare the frosting.

Pumpkin Spice Latte Cake

Variations

I like to change it up by:

Adding a drizzle of caramel sauce over the frosting for an extra indulgent touch.
Sprinkling chopped pecans or walnuts on top for crunch.
Using a chocolate cream cheese frosting instead of classic cream cheese for a mocha twist.

Storage / Reheating

Store leftover cake in an airtight container in the refrigerator for up to 5 days. The frosting makes it best served chilled. I can also wrap slices individually and freeze for up to 2 months; thaw in the refrigerator before serving.

FAQs

Can I make this cake ahead of time?

Yes, I often bake it a day in advance and frost it just before serving to save time.

Can I use canned pumpkin puree?

Absolutely! Canned pumpkin puree works perfectly in this recipe.

Can I make cupcakes instead of a cake?

Yes, I can divide the batter into a muffin tin and bake for 20-25 minutes for pumpkin spice latte cupcakes.

Can I omit the coffee?

Yes, I can replace the coffee with milk for a milder flavor, though coffee enhances the pumpkin spice flavors.

Can I use store-bought frosting?

Yes, store-bought cream cheese frosting works well if I want a shortcut.

Conclusion

Pumpkin Spice Latte Cake is a moist, flavorful, and comforting dessert that captures the essence of fall in every bite. The combination of pumpkin, warm spices, and a hint of coffee, topped with creamy frosting, makes it perfect for sharing or enjoying as a cozy treat at home. It’s one of my favorite seasonal desserts to bake and savor!