Pumpkin Spice Latte Cake
This perfect pumpkin spice latte cake is an extra soft and moist pumpkin spice cake soaked with sweet, spiced, milky espresso and frosted with delectable espresso cream cheese frosting. It’s so incredibly soft, packed full of warm autumn flavor, with the most irresistible texture from the latte soak, almost like a tres leches, but not quite as wet. The perfect pumpkin cake to bake this autumn!
What makes pumpkin spice latte cake so good?
We’ve got a lot of amazing components working together here to bring this fall cake to life:
- Perfectly soft and fluffy pumpkin cake– This cake is incredibly soft and full of warm autumn spices, like cinnamon, ginger, allspice, nutmeg, and cloves, bringing all the fall flavors! The pumpkin puree and buttermilk work together to give the cake the most lush texture.
- Latte soak- we’ll be mixing together espresso, milk, sweetened condensed milk, pumpkin pie spice and vanilla extract. After the cake bakes, it will get poked with small holes, and this delicious mixture will get poured over the cake, allowing it to soak up all that coffee goodness!
- Espresso cream cheese frosting- Adding a bit of espresso powder to the cream cheese frosting adds an extra rich coffee flavor to the cake. It’s silky, fluffy and makes each bite of cake just completely melt in your mouth!
For the full recipe, including measurements, step by step instructions, and bake time, please see the recipe card at the bottom of the post. This is just a brief overview!
Tips for baking a soft pumpkin spice cake
Room Temperature Ingredients- You’ll have the best textured cake if you use room temperature ingredients instead of cold. Cold wet ingredients, like pumpkin puree, eggs and buttermilk, can cause the cake to bake with more of gummy consistency, and we don’t want that. We want a moist and fluffy pumpkin cake!
Mixing the Batter- You’ll want to cream the butter and sugar together until pale in color and fluffy, and the eggs should be mixed in until smooth. It’s okay at this point to mix a lot, as we’re adding air into the eggs, helping to give the batter a “lift”. However, mix the dry ingredients on low speed just until they are blended into the wet ingredients to avoid an overly dense cake.
Measuring Your Flour Properly- If you learn anything from making this recipe, please let it be this: measure your flour (and all other ingredients) with a digital kitchen scale. Please don’t bring me to tears; don’t scoop your measuring cup into your flour. This will always lead to inaccurate flour measurements and therefore, a wonky bake.
Baking Pan- I recommend using a light colored metal baking pan. This will help to ensure that the pumpkin cake gets baked evenly. A glass or dark colored baking pan can cause baking variations, like the cake baking too quickly, being over-baked in some areas, while underbaked in others.
Pumpkin Spice Latte Cake FAQs
Store leftovers in an airtight container in the fridge, for three days. Allow the cake to come to room temperature before enjoying for the best texture!
I have been on my own gluten free journey lately and have found that most of my recipes turn out great GF- Hooray! There is a caveat though, I can only say the recipe will come out good with Bobs Red Mill 1 to 1 gluten free baking flour. This is not sponsored, but my true opinion. This is the only gluten free flour I use as it bakes most similarly to regular, all-purpose flour.
If you don’t have buttermilk on hand, you can easily make it but mixing 1/2 cup (120 ml) of whole milk with 1 1/2 tsp of fresh lemon juice or white vinegar.
Yes! You will end up with about 24 cupcakes. Keep the baking temperature the same, and bake for around 17-19 minutes, or until a toothpick comes out clean from the centers. Additionally, see my pumpkin cupcakes recipe!
If you make this cake please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
Pumpkin Spice Latte Cake
Ingredients
For the Pumpkin Cake
- 2 1/4 cups (281 g) all purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp (140 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated white sugar
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1 cup (244 g) canned pumpkin puree, at room temperature
For the Latte Soak
- 1/4 cup (60 ml) espresso or strong coffee
- 1/3 cup (80 ml) whole milk
- 1/2 cup (150 g) sweetened condensed milk
- 1/4 tsp pumpkin pie spice
- 1 tsp vanilla extract
For the Espresso Cream Cheese Frosting
- 1 cup (224 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, cold
- 2 cups (260 g) powdered sugar
- 1 1/2 tsp vanilla extract
- 2 tsp instant espresso powder
- 1 1/2 tsp pumpkin pie spice
Instructions
For the Pumpkin Cake
- Preheat the oven to 350°F. Grease a 9×9 inch light metal baking pan and line it with parchment paper.
- In a medium bowl, whisk together the all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Then set aside the flour mixture.2 1/4 cups (281 g) all purpose flour, spooned and leveled, 1 tbsp pumpkin pie spice, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
- Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer on high speed. (You can also use a stand mixer.)10 tbsp (140 g) unsalted butter, softened, 1 1/2 cups (300 g) granulated white sugar
- Then add in the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.2 eggs, at room temperature, 1 tsp vanilla extract
- Add in the buttermilk and canned pumpkin puree and mix on medium-low speed until combined.(It will look curdled at this point but don't worry. Everything will combine together nicely once the dry ingredients are added!)1/2 cup (120 ml) buttermilk, at room temperature, 1 cup (244 g) canned pumpkin puree, at room temperature
- Add the dry ingredients to the wet ingredients and mix on low speed until the cake batter is combined. Scrape the sides of the bowl with a rubber spatula as necessary.
- Pour the batter into the prepared baking pan. Bake the cake for 35-38 minutes, or until a toothpick comes out clean from the center.
- Let the cake cool in the pan on a wire rack for 30 minutes, then pull up on the parchment paper to release it from the pan. Let the cake continue cooling on the cooling rack until completely cooled.
For the Latte Soak
- While the cake cools, make the latte milk soak by mixing together the espresso, milk, sweetened condensed milk, pumpkin pie spice and vanilla extract in a liquid measuring cup or something easily poured from.1/4 cup (60 ml) espresso or strong coffee, 1/3 cup (80 ml) whole milk, 1/2 cup (150 g) sweetened condensed milk, 1/4 tsp pumpkin pie spice, 1 tsp vanilla extract
For the Espresso Cream Cheese Frosting
- While the cake cools, make the cream cheese frosting by adding the butter to a large bowl. Whip the butter on high speed with an electric mixer until pale and fluffy, 5-10 minutes.1 cup (224 g) unsalted butter, softened
- Then add in the cold cream cheese and mix on medium speed until combined and fluffy.8 oz (226 g) cream cheese, cold
- Sift in the powdered sugar a little at a time and mix on low speed until all is combined, then on high speed for about 1 minute until fluffy.2 cups (260 g) powdered sugar
- Dissolve the instant espresso powder into the vanilla extract in a small ramekin. Then add it to the frosting along with the pumpkin pie spice and mix on medium-low speed until combined, then on high speed until light and fluffy again.1 1/2 tsp vanilla extract, 2 tsp instant espresso powder, 1 1/2 tsp pumpkin pie spice
Assembling the Cake
- When the cake is completely cooled, cut a very thin layer off the top of the cake using a sharp knife. This will make it easier for the latte mixture to absorb into the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.(I used the handle of a honey dipper for smaller holes.)
- Slowly pour the latte mixture on top of the cake. It is thin so it should absorb into the cake and the poked holes easily, but do be patient as it does.
- Frost the top of the cake with a thick layer of espresso cream cheese frosting using an offset spatula. Sprinkle pumpkin pie spice on top of the frosting, then cut into 16 slices and serve!
OMG!!! I love any recipe of yours I have tried and this cake does not disappoint. I followed the instructions to the “T” and the texture and flavor is outstanding. Just enough pumpkin to get the moistness and flavor without being overpowering. Amazing! ??
The whole family loved this, absolutely amazing!
Was a very big hit in our house even our son who has ASD loved it. Be making it again very soon. And as we have loads of homegrown pumpkins make our own purée.
Hello! All your recipes look absolutely delicious! I will try to make the spiced latte cake, and I was wondering if I could make it with your brown butter cream cheese frosting instead. Would that work? Thank you!
I tried baking it twice and each time I ended up with a crunchy mess. Sorry, I can’t recommend this recipe.
Love it! It brings autumn to Cairo in Egypt in Novembre?
Made this recipe and it was sooooo delicious I couldn’t stop eating it! We are having a Friendsgiving and this is definitely gonna be the desert for dinner!
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This recipe is OUTSTANDING! I saw it on Instagram and then followed the instructions for cupcakes – they came out perfectly! Thank you for the recipe, this one is going to be used on repeat in our house.
This cake is AMAZING. Tiramisu meets pumpkin spice cake! So moist, perfect texture, and the frosting was so good with the coffee powder. I had a dark metal pan so I reduced temp to 325 and baked a bit longer than directed. Everything came out perfect!
I loved this cake. It reminded me of a Mexican Milk Cake (only 2 milks were used) The cake was moist and very flavorful. I frosting was the absolute winner. Fluffy, smooth, perfect amount of sweetness, and packed a lot of flavor. I will definitely be making this one again.
This cake was so easy to make and tasted so good after! It was so moist and the coffee flavor added so much. I am definitely making this again!
Excellent recipe!
Made for Friendsgiving lunch and it was a hit! The restaurants staff could smell the spice blend and we offered them some and they loved it too!
I make my own pumpkin pie spice, which is just cloves, cinnamon, and ginger – the same as Libby‘s Famous Pumpkin Pie recipe, and that was the only difference.
I also have the dark pan and baked it at 330° and it turned out perfect.
This is a keeper!
I love it
soooo good! Even the kids loved it (we used decaf-coffee 😉 )
Also, we reduced the amount of sugar and it is still very sweet.
Thanks for the recipe!
Hi! Will this cake still be good if I make it the day before I am serving it?
Hi Morgan! Yes, it will still be moist and good! Xx
Just made this for a potluck and it was a huge hit. The cake was moist and delicious while the icing was to die for! I really appreciate how the ingredients are re-listed at each step to avoid scrolling back and forth while following the recipe. Thanks Ginny!
Can the cake be done the night before ? And put into fridge? Thank you so much!
Laura
Hi Laura! Yes, absolutely! Xx
I made this with a couple of days ago and OMG!! It was SO good, we all loved it and of course it didn’t last long lol. Great recipe and I also loved how detailed the instrucions are, reminding us of the ingredients and measurements per step <3
Will definitely try more recipes!
Hi! The cake, frosting, and milk are/smell amazing!
I baked the cake at 350° for 35min, but the sides are still a bit wet with the toothpick test although the center is fine…should I just let it rest or bake a bit more?
One of my favorite dessert recipes! I’ve made this for several parties, and it is a hit every time. I’ve had several people beg me to make it again.
I made this beautiful recipe for me and my fam since autumn is getting closer?it tastes sooooo good and delicious, the cake itself is so smooth and moist not dry at all , melts into your mouth instantly, my fam rlly liked itt too I felt so happy, thank you for this , it brought the autumn cozy energy into the house?? also it didn’t turn out looking as beautiful as yours ofc unfortunately hahah but that’s ok bc the flavor is too good to notice how the cake looks
Soo good and very autumnal, but way too much sugar, I would half the sugar if I made this again and make half the icing quantity as it yielded more than the cake needed – if you don’t have a big sweet tooth then reduce the cake sugar down to 100g as the condensed milk is going to be absorbed into it as well.
Thank you for this!! I just poured the sugar into to bowl and god its so much! I was wondering if someone else found it to be excessive, I usually half the quantity of sugar on american recipes and will do so now!
So moist and delightful!!! Will make again for sure! Thanks for sharing
Thanks for the awesome recipe and greetings from the Czech Republic! I love autumn and always look forward to PSL season every year. With this dessert, cozy autumn afternoons with a book will feel even more magical!
Though wow, that sugar! 😀 I only used half for the topping and it was more than enough.
Overall, the recipe is perfectly written and super easy to follow. ♥♥♥
Thank you so much!
Hi! Would I double the recipe for a 9×13? Thanks!
Sadly didnt get on with this recipe, cake ended up under-baked even with the longer cook time, topping instantly split and wouldnt re-emulsify. I’m also not sure how you’re supposed to dissolve espresso powder into vanilla essence when that is a sticky syrup??
This cake was amazing. I don’t know what more I can say other than…. you’ve got to try this one!
Mehh, good not great. Followed the recipe to a T, and didn’t come out great. Took over 50 minutes to bake. Did not absorb milk mixture very well. Frosting is enough for 3 cakes. Would try again and do something differently for sure. I think a thinner cake in a 9×13 would go better.
OMG… I couldnt get this recipe out of my mind once I saw it. It tastes even better than the betters look. Its all in the process with this one, and its worth it!
The frosting is so fluffy and the expresso soak smells like a latte right out of Starbucks.
I stored over night in the fridge and just reheated in the microwave for 10 seconds! Will def make this for a crowd.
(You could also totally make the cake at night, and so the soak and frosting next day)
The cake itself was alright but it was waaaaay too sugary. Too much frosting, too. Just a waste of ingredients if I’m honest.
ñami
Anyone try making this into cupcakes? Would love to try, but curious how messy it might be with the soak. Thanks!
Can I double the recipe and bake in a 9 x 12 pan?
Absolutely delicious cake, I’ve made it 3 times now and the family love it!!
Way too sweet. I already used less sugar and it still turned out almost unbearably sweet. I had to eat it with leftover unsweetened pumpkin puree to stand it. I’d recommend either skipping the frosting or using far less sugar but I’m not sure how that would affect the texture. Otherwise a nice pumpkin spice flavour.
I’m a home baker always looking for recipes to try, and I’ve got to tell you this is the most amazing Pumpkin spiced latte cake I’ve ever made!! I also love how you placed the measurements of the ingredients you need in the instructions section! I found it super helpful so I wasn’t having to scroll back and forth! Will definitely be saving this recipe and trying your other ones as well!!
This was incredible!! Very moist and perfect amount of coffee to spice flavor!
Hi Laura! So glad you enjoyed this recipe! xx
The cake is absolutely delicious and the texture is perfect! I added less sugar tho, otherwise it would be too sweet to my taste. The frosting is…arguable. It’s almost like i just put butter with a little hint of coffee flavour on top. Too fatty. Will definitely make it again but with another topping.
I’m so glad you enjoyed the cake and that the texture came out perfectly. Adjusting the sugar is a smart move if you prefer it less sweet. It’s great that you’re planning to make it again with a topping that works better for you.
Can this be made as a Bundt cake? If so, how should the recipe be altered?
Any thoughts on how I could bake this in a loaf pan?
I tried this cake in Montana and fell in love .my husband doesn’t like pumpkin much but he ate as much as I did . So I can’t wait to try this one I’ve made it for Thanksgiving .Hope everyone loves it.I cook for about 25 people. I will let you know .
Let us know! I hope you love it!
this one is soooo good!! you will love it.
Thank you for sharing 🙂