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!
Do you have a recipe for a vanilla espresso frosting? I want to make this but I don’t like cream cheese (any cheese for that matter).
Please respond! Thank you!
Hi Gina! Yes, you can use the frosting from this recipe! It’s an espresso buttercream 🙂 https://inbloombakery.com/cappuccino-cake/
Do you have a recipe for a vanilla espresso frosting? I want to make this but I don’t like cream cheese (or any other cheese).
Please respond! Thank you!
This looks absolutely incredible!
Does the thin layer of cake get put back on after the soak? or just get enjoyed separately
Hi Mike! Thank you! Usually mine does not end up in one neat piece so I tend to just enjoy separately, but you could put it back on!
Does this freeze well?
Hello! Yes! I would suggest wrapping individual leftover pieces in plastic wrap, then storing in an airtight container to keep the cake as fresh as possible! About a month is probably how long I would suggest it should frozen and then be enjoyed by, but I’ve had others tell me that my cake recipes have been frozen by them for 3-6 months and are still good. I think the key is how well it’s wrapped up! 🙂
Do I have to put coffee in the cake? Would chai tea work instead?
Is there a sub for sweetened condensed milk?
Hello! Yes, you can use chai tea instead! See my chai cake recipe and use the chai soak listed there instead of the latte soak listed here. https://inbloombakery.com/chai-cake/
I have not tested this but I’m thinking that instead of 1/2 cup of sweetened condensed milk, you could probably just use 1/2 cup (120 ml) of heavy cream and add in sugar to your sweetness preference. Maybe start with 2 tbsp – 1/4 cup (25-50 g) of sugar and go from there! You’ll want to make sure the mixture is warm enough to dissolve the sugar.
If possible, stick with sweetened condensed milk, as this will give you the best results!
35-38 minutes to bake is not enough time for a 9″x9″ pan, maybe a 9″x13″. I had to bake it for 50 minutes before the center was done and the toothpick came out clean. The recipe is also too espresso/pumpkin pie spice forward.
It’s an espresso pumpkin pie spice cake m’dear.
Hi there. Every oven is different and could have baking variations, which is why the instructions say: “Bake the cake for 35-38 minutes, or until a toothpick comes out clean from the center.”
girl it’s literally called pumpkin spice latte cake. of course it’s gonna be espresso/pumpkin spice forward.
Do you think this recipe could be used in a shaped cake, if I omitted the soak? It sounds really good.
Could you use gluten-free flour with this?
Yes! I recommend Bob’s Red Mill 1 to1 GF flour!
Made this cake today and it’s amazing!!
The cake is delicious, a lot of flavors. The instructions were very clear and the tips excellent. Thanks
So delicious.
???????
1000 starsssss
I dont have a 9×9 pan. I have an 8×8 or 9×13 or some round pans. Do you have a recommended substitution?
Hi Karla! 9×13 is your best bet, but the cake will be thinner. You’ll want to cut down on baking time, as it will most likely bake more quickly than if in a 9×9 pan! I would start checking it around 25 mins!
It’s great, but the 35-38 minutes was not long enough at all ? it took 55 minutes until it was all the way done.
But other than that great recipe, we love it, my husband’s coworkers love it too lol
Can I use something in place of espresso or strong coffee?
any ideas on how to use less dairy? this looks delicious, but would wreck my household lol.
Wow-ee. This is a slam dunk cake. I didn’t really read through the whole blog, but just printed the recipe and started. I like how the instructional section of the recipe has the measurements needed so I didn’t have to flip back and forth. Instructions call for a 9×9 pan but that seemed too small so I used a smaller ceramic one closer to 9×13 but seems more petite than a full 9×13. It did take a bit longer to bake due to my choice of pan. For the prepared espresso I bought a can of premade stuff with a mocha flavor and it was good. I also put my espresso powder in the vanilla too soon and it kinda seized up so I added more of the pre bought drink to loosen it. I plan to make again for Thanksgiving.
Amazing!! Very rich and delicious!! Decadent!
I cook and bake a lot of this required a lot of ingredients and a lot of patients but let me tell you this cake is absolutely phenomenal. Definitely a seasonal favorite if not all year round!
I made this tonight and it’s absolutely amazing! I always taste everything in raw form (at your own risk, Lol) and when I tasted the cake batter before baking, I knew it was going to be delicious! It is a labor of love, but so worth it! I followed each step and it came out perfectly, even the bake time was exactly 35min for my 9×9. I did add a little maple syrup to my frosting and OMG…I fell in love! Thank you so much for sharing…everything homemade is always the BEST and made with LOVE!!
Turned out great. Husband and I loved it and will definitely make it again.
Can this be doubled to fit a 9×13???
Double would be too much, it would be slightly less than half more. Hope this helps
Man, I tried to do everything right- light colored 9×9 pan, room temp everything and 45 min so far and the middle is still warm batter ???
Best cake I´ve ever had! 🙂 For me there is too much sugar in the recipe, but I just added less and it was perfect. Thank you very much!
I’d give this more than 5 stars if it were possible. Definitely worth the time and effort to make. It’s moist and delicious. The addition of coffee really enhances without overwhelming.
Soooo good! Tastes like fall!!
I cannot find it in this recipe, but in other recipes you use a 9 x 9 pan.
Is it the same in this? It looks like it, but i want to make sure.
Can I freeze this cake? And if so, for how long?
I haven’t baked in a long while but had to make this! Excellent directions! I lowered the temp to 330F to offset my darkened 9×9 pan and it turned out perfectly! Everyone loves it! And the frosting is SO good! Definitely a keeper.
Can I measure out mix the dry ingredients together ahead of time? like if I want to make this tomorrow will it alter the texture if I mix the dry ingredients today? or can I make all of the batter today and bake tomorrow?
So good. Took us down time and so worth it!
My mom loves pumpkin stuff so we are going to make this together AND make it GF for me. Luckily I had Bob’s Red Mill GF flour in the cabinet lol. Can’t wait to make this, it sounds and looks really good!
Can this be baked in mini cake tins? Please respond I want to make this in mini loaf tins to sale!
Absolutely gorgeous! I couldn’t be bothered to cut off the cake’s top layer and poked a lot of tiny holes instead with the food thermometer- turned out perfectly soaked and just so delicious. I keep it stored in the fridge as I prefer the texture and taste of the frosting when it’s chilled. Will definitely do again ❤️
Absolutely lovely cake!!! Excellent recipe thank you
SO disappointing! Don’t like metaL pans, so used glass. Saw the notation about that after unfortunatley. Pumpkin did not cook evenly though toothpick came out clean, it was uncooked under top layer and too crispy around edges. The tre parts are easy since you can do while cake is baking. It’s just too fussy of a cake for me. This is not for the everyday baker if don’t have time for room temperature ingredients, special pan and measuring flower on a scale.
Just in case anyone sees this comment and feels intimidated, I’m college student without a scale or a stand mixer or even powdered sugar (I subbed sweetened condensed milk), and this cake turned out great! As long as you have a light metal pan (luckily the only baking pan I own happens to be a metal one I got from Walmart for a few bucks), it should turn out wonderful!
Leaving a 1 star review when you did not follow directions is very unfair.
This cake was delicious! Turned out really well and wasn’t too time consuming. Wasn’t overly sweet and it was just right. Pretty straightforward instructions. I used a metal pan because I don’t have a light colored one and the cake baked evenly. The frosting on top covers any visible imperfections on the top lol. Cake does take time to room temp ingredients but that’s most cakes in general
I want to add that I did not measure out the flour on a scale or anything like that because Im too lazy and don’t have the scale. The cake was still great!
I couldn’t find any pumpkin pie spice but have every that would be in it. Any advice on amounts to sub instead of the pie spice?
I like to share when I find a recipe is “dorm proof”. I’m a college student and baking is how I de-stress and treat myself. However, I don’t have a stand mixer, I usually don’t have all the ingredients (I only have so much room in my over the door “pantry”), the oven in the dorm kitchen is wonky, etc etc. I had to mix everything by hand and I subbed the rest of the sweetened condensed milk for the powdered sugar in the frosting. I used a dry noodle to check if the cake was done. I didn’t use parchment paper, only butter. The cake turned out absolutely delicious; it was moist and fluffy and full of fall flavor. It was the highlight of a very hard week full of differential equations and physics exams.
I loved the coffee flavors in this. The icing was the winner of this recipe. The cake however should’ve been more dense and fluffy. I think that was due to the buttermilk. I will make it again and swap out for regular milk so that hopefully the texture is better.
How can I store this? Does it need to stay in the fridge?
Taste exactly like Starbuck’s pumpkin spice latte. Love it! Best website to follow the making and the list of ingredients!!
Nns
do not favor pumpkin or pumpkin spice but this looked so delicious and it was. great recipe!
Loved it!! My cake did come out a bit dense but that could be on me because I don’t think I used the right baking tin- not sure if it’s me but that is also an easy fix of some sour cream. The tin I used was those aluminum 9×13 and it took a much longer time to bake almost a full hr- is that normal???
No hablo inglés pero la cocina no tiene barrera por idiomas, amo lo que haces, gracias por ser bondadosa y generosa al compartir tus conocimientos Dios te bendiga
Now it’s my favorite cake!! My family ate it in a one day. Nobody wanted to share last pieces )))) I’m making it this weekend again at the request of my family 🙂 Thank you very much for this recipe!!
Made this cake twice so far this fall! It’s so good!!
I made this today in a 9×13 and baked for about 22 mins. so I could feed more
people 🙂 Perfection! I could eat the frosting by itself with a spoon.
Tried this recipe for the first time. It’s a labor of love for sure, but well worth it! The flavors are amazing! There was some user errors on my end especially with the soak. I ended up with an uneven distribution so it was more moist in some areas but still tasted great.
Hi, Ginny! Thank you very much for sharing all your recipes! There are so many I want to try. Love this cake. Do you think this would work well with gingerbread as compared to pumpkin spice for the Christmas season, and if so any recommendations on ratios?
Im so excited to try this!
I’m trying to prep this over 2 days. If I cook the cake the night before, should I do the latte soak the night before or will the cake get too soggy?
Thanks!