If you’re obsessed with pumpkin spice lattes and dream of transforming that cozy coffee shop favorite into cake form, you’re in for a treat! This pumpkin spice latte cake combines everything we love about fall: warm spices, rich pumpkin flavor, and that irresistible hint of espresso that makes PSLs so addictive.
I still remember the first time I baked this cake for a fall gathering. The aroma of cinnamon, nutmeg, and coffee filled my kitchen, and my guests couldn’t believe it tasted exactly like their favorite Starbucks drink—but even better! The best part? It’s surprisingly easy to make, even if you’re not a professional baker.
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What Makes This Recipe Special?
This easy pumpkin spice latte cake is the perfect marriage of a moist pumpkin cake infused with real espresso and topped with a creamy coffee-spiked frosting. It’s essentially your favorite fall beverage transformed into an irresistible dessert that’s perfect for Thanksgiving, Halloween parties, or any autumn celebration.
The beauty of this recipe is its versatility. You can make it as a pumpkin spice latte layer cake for special occasions, transform it into cupcakes for easy serving, or keep it simple as a sheet cake. No matter which version you choose, you’ll get that signature PSL flavor in every bite.
Ingredients You’ll Need
For the Pumpkin Spice Cake:
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1 cup (200g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 1 cup (240ml) vegetable oil or melted coconut oil
- 4 large eggs, room temperature
- 1 can (15 oz/425g) pure pumpkin puree (not pumpkin pie filling)
- 2 tablespoons instant espresso powder dissolved in 2 tablespoons hot water
- 2 teaspoons vanilla extract
For the Espresso Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened to room temperature
- ½ cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 2 tablespoons instant espresso powder dissolved in 1 tablespoon hot water (cooled)
- 2 teaspoons vanilla extract
- 2-3 tablespoons heavy cream or milk (as needed)
- Pinch of salt
For Decoration (Optional):
- Whipped cream
- Cinnamon sticks
- Ground cinnamon for dusting
- Caramel drizzle
- Crushed pecans or walnuts
Step-by-Step Instructions
Step 1: Prepare Your Baking Pans and Oven
Preheat your oven to 350°F (175°C). This is crucial—starting with a properly heated oven ensures even baking. Grease two 9-inch round cake pans (for a layer cake) or one 9×13-inch pan (for a sheet cake) with butter or cooking spray, then line the bottoms with parchment paper. This prevents sticking and makes removing the cake a breeze.
Pro tip: I like to dust the greased pans lightly with flour after greasing. This creates an extra barrier against sticking and gives you those perfect, clean edges.
Step 2: Mix Your Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and all your spices (cinnamon, ginger, nutmeg, cloves, and allspice). The key here is to whisk thoroughly for at least 30 seconds—this distributes the spices evenly and eliminates any lumps in the baking powder or soda.
The spice blend is what gives this pumpkin spice latte cake recipe its signature warmth. Don’t be tempted to skip any of the spices; they work together to create that complex PSL flavor we all love.
Step 3: Combine Wet Ingredients
In another large bowl, whisk together both sugars and the oil until well combined. Add the eggs one at a time, whisking well after each addition. You want the mixture to become lighter in color and slightly fluffy—this takes about 2 minutes of whisking.
Next, add the pumpkin puree, the dissolved espresso mixture, and vanilla extract. Mix until everything is smooth and uniform. The espresso is the secret ingredient that transforms this from a regular pumpkin cake into a true pumpkin spice latte experience!
Important note: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. The pie filling contains added sugars and spices that will throw off the recipe’s balance.
Step 4: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet ingredients in three additions, gently folding with a spatula or mixing on low speed just until combined. Don’t overmix! You want to stop as soon as you no longer see dry flour streaks. Overmixing develops gluten, which can make your cake tough and dense instead of tender and moist.
The batter will be quite thick but still pourable—this is perfect. If it seems too thick to pour, that’s normal for this recipe.
Step 5: Bake to Perfection
Divide the batter evenly between your prepared pans (or pour into your sheet pan). For even layers, I recommend weighing the pans to ensure they’re equal. Smooth the tops with a spatula.
Baking times:
- Two 9-inch rounds: 28-32 minutes
- 9×13-inch sheet cake: 35-40 minutes
- Cupcakes: 18-22 minutes
You’ll know the cake is done when a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter), and the top springs back when lightly pressed. The edges should just be starting to pull away from the pan.
Let the cakes cool in the pans for 15 minutes, then turn them out onto wire racks to cool completely. This is crucial—if you frost a warm cake, the frosting will melt into a puddle!
Step 6: Make the Espresso Cream Cheese Frosting
While your cakes are cooling, make the frosting. In a large bowl, beat the softened cream cheese and butter together on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl.
Add the powdered sugar one cup at a time, beating on low speed after each addition to avoid a sugar cloud in your kitchen. Once all the sugar is incorporated, add the cooled espresso mixture, vanilla, and salt. Beat on medium-high speed for 2-3 minutes until the frosting is light, fluffy, and spreadable.
If the frosting is too thick, add heavy cream one tablespoon at a time until you reach your desired consistency. If it’s too thin, add more powdered sugar, ¼ cup at a time.
Frosting pro tip: Make sure both your cream cheese and butter are truly at room temperature. Cold ingredients won’t cream together properly and can result in a lumpy frosting.
Step 7: Assemble and Decorate Your Cake
Once your cakes are completely cool (this is non-negotiable!), it’s time to assemble. Place one cake layer on your serving plate. Spread about 1 cup of frosting evenly over the top, leaving a small border around the edge (the weight of the second layer will push it out slightly).
Place the second layer on top and apply a thin “crumb coat” of frosting all over the cake. This seals in any loose crumbs. Refrigerate for 15-20 minutes to set the crumb coat.
Apply the final layer of frosting, using an offset spatula to create smooth sides and swirls on top, or pipe decorative rosettes if you’re feeling fancy. This is where you can get creative!
For that authentic PSL look, finish with a dollop of whipped cream on top, a drizzle of caramel sauce, a dusting of cinnamon, and maybe a cute cinnamon stick for garnish.
Variations to Try
Pumpkin Spice Latte Layer Cake (3 Layers)
For an extra-tall, show-stopping pumpkin spice latte layer cake, divide the batter between three 8-inch pans and reduce baking time to 25-28 minutes. You’ll need to make 1.5x the frosting recipe for generous layers between each cake.
Pumpkin Spice Latte Cupcakes
Transform this into pumpkin spice latte cupcakes by filling cupcake liners two-thirds full and baking for 18-22 minutes. This recipe makes about 24 cupcakes. Top each with a swirl of espresso cream cheese frosting and a light dusting of cinnamon.
Pumpkin Spice Latte Sheet Cake
For easy serving at large gatherings, bake this as a pumpkin spice latte sheet cake in a 9×13-inch pan. It’s perfect for potlucks and requires less frosting—you can simply spread it on top instead of covering the entire cake.
Vegan Pumpkin Spice Latte Cake
Make this vegan by replacing eggs with flax eggs (4 tablespoons ground flaxseed + 12 tablespoons water, let sit 10 minutes), using plant-based butter and cream cheese, and substituting the heavy cream in the frosting with coconut cream.
Gluten-Free Option
Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. Add ½ teaspoon xanthan gum if your blend doesn’t already contain it. The texture will be nearly identical!
Storage and Make-Ahead Tips
This pumpkin spice latte cake stays moist and delicious for several days, making it perfect for advance preparation:
Room Temperature: If you’ll serve it within 24 hours and your kitchen is cool (below 70°F), you can keep the frosted cake covered at room temperature.
Refrigerated: Store in an airtight container or cake keeper in the refrigerator for up to 5 days. Bring to room temperature 30 minutes before serving for the best flavor and texture.
Frozen: Wrap unfrosted cake layers tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting. You can also freeze the frosted cake—just freeze it uncovered first to set the frosting, then wrap well.
Make-Ahead Strategy: Bake the cake layers up to 2 days ahead, wrap tightly, and refrigerate. Make the frosting the day before and refrigerate. Let both come to room temperature before assembling.
Why This Recipe Works for Everyone
I know some people feel intimidated by layer cakes, but here’s the truth: if you can measure ingredients and use a mixer, you can make this cake. The beauty of this easy pumpkin spice latte cake is that it’s incredibly forgiving.
The pumpkin puree keeps the cake moist even if you slightly overbake it. The oil (rather than butter) in the batter means you don’t have to worry about creaming butter and sugar to the perfect consistency. And the cream cheese frosting is nearly impossible to mess up—worst case, you add a bit more cream or powdered sugar to adjust.
Plus, this cake actually tastes better the next day! The flavors have time to meld, and the texture becomes even more tender and moist.
Frequently Asked Questions
Can I use homemade pumpkin puree instead of canned?
Yes! If you’re using homemade pumpkin puree, make sure it’s very thick and not watery. Canned puree is more concentrated. If your homemade puree seems thin, strain it through cheesecloth for 30 minutes to remove excess moisture, or you’ll end up with a dense, gummy cake.
Can I make this without espresso?
While the espresso is what makes it a true “latte” cake, you can substitute strong brewed coffee or simply omit it and increase the vanilla to 1 tablespoon in both the cake and frosting. You’ll have a delicious pumpkin spice cake, just without that coffee kick.
Why did my cake sink in the middle?
This usually happens if the oven temperature is too high (causing rapid rising then collapsing), the cake is underbaked, or you opened the oven door too early. Always use an oven thermometer to verify your temperature, and avoid opening the oven for at least the first 25 minutes of baking.
Can I use a different frosting?
Absolutely! While the espresso cream cheese frosting is traditional for a PSL cake, you could use regular cream cheese frosting, buttercream, whipped cream, or even a simple dusting of powdered sugar. Some people love a maple cream cheese frosting on this cake too!
How do I know when the cake is done?
Use the toothpick test—insert a toothpick in the center of the cake. It should come out with a few moist crumbs clinging to it, but no wet batter. The top should spring back when lightly touched, and the edges should be pulling slightly away from the pan.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Fold in 1 cup of chocolate chips, chopped pecans, or walnuts at the end of mixing. They add wonderful texture. Just be aware that add-ins may slightly increase baking time by 2-3 minutes.
What’s the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is just cooked, mashed pumpkin with nothing added. Pumpkin pie filling contains added sugar, spices, and sometimes thickeners. Always use pure pumpkin puree for baking recipes—the pie filling will make your cake too sweet and throw off the spice balance.
Can I make this as a bundt cake?
Yes! Pour the batter into a well-greased and floured bundt pan and bake at 350°F for 45-55 minutes. Let it cool in the pan for 20 minutes before inverting. Drizzle with a simple glaze made from powdered sugar, espresso, and milk instead of frosting.
Final Thoughts
This pumpkin spice latte cake has become my signature fall dessert. It’s perfect for Thanksgiving dinner, Halloween parties, autumn birthdays, or any time you’re craving those cozy PSL flavors but want something more substantial than a beverage.
What I love most about this recipe is how it captures the exact essence of a pumpkin spice latte—the warm spices, the subtle coffee notes, the creamy richness—all in a beautifully moist cake. And when people taste it, their faces light up with recognition: “It tastes just like a PSL!”
The best part? You don’t need any fancy equipment or professional baking skills. Just follow the steps, don’t overmix your batter, and make sure everything is properly cooled before frosting. That’s really all there is to it.
So grab your pumpkin puree and your favorite fall sweater, put on some cozy music, and get ready to fill your kitchen with the most amazing autumn aromas. This pumpkin spice latte cake recipe is about to become your new fall tradition!
Happy baking, and welcome to PSL season! 🎃☕🍂
Discover a twist on the classic Pumpkin Spice Latte Cake on Allrecipes:
👉 https://www.allrecipes.com/recipe/282211/pumpkin-spice-latte-coffee-cake/
Yield: 12-16 slices (2-layer 9-inch cake)
Prep Time: 20 minutes
Bake Time: 30-35 minutes
Total Time: 1 hour 30 minutes (including cooling)
Difficulty: Easy to Intermediate
Aller à la recette
Pumpkin Spice Latte Cake
Equipment
- 9-inch round cake pans or 9×13 inch pan
- Mixer (hand or stand)
- Parchment Paper
- Wire Rack
Ingrédients
Pumpkin Spice Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1 cup granulated sugar
- ½ cup light brown sugar (packed)
- 1 cup vegetable oil (or melted coconut oil)
- 4 large eggs room temperature
- 1 can (15 oz / 425 g) pure pumpkin puree (not pie filling)
- 2 tablespoons instant espresso powder (dissolved in 2 Tbsp hot water)
- 2 teaspoons vanilla extract
Espresso Cream Cheese Frosting
- 8 oz cream cheese softened to room temperature
- ½ cup unsalted butter softened
- 4 cups powdered sugar sifted
- 2 tablespoons instant espresso powder (dissolved in 1 Tbsp hot water, cooled)
- 2 teaspoons vanilla extract
- 2-3 tablespoons heavy cream or milk as needed
- Pinch of salt
Decoration (Optional)
- Whipped cream for topping
- Cinnamon sticks for garnish
- Ground cinnamon (for dusting)
- Caramel drizzle
- Crushed pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round pans (or a 9×13 sheet) and line bottoms with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and all the spices (cinnamon, ginger, nutmeg, cloves, allspice).
- In another bowl, whisk sugars and oil until combined. Add eggs one at a time, whisking well after each.
- Add pumpkin puree, dissolved espresso, and vanilla to the wet mixture and mix until smooth.
- Fold the dry ingredients into the wet mixture in three additions, mixing just until no dry streaks remain (don’t overmix).
- Divide batter between pans or pour into sheet pan and bake: • Two 9″ rounds: 28-32 min • 9×13 sheet: 35-40 min • Cupcakes: 18-22 min Use toothpick test (few moist crumbs) to check doneness.
- Let cakes cool in pans for 15 minutes, then turn out onto wire racks to cool completely before frosting.
- To make frosting: beat cream cheese and butter until light and fluffy. Add powdered sugar gradually, then espresso, vanilla, salt. Adjust consistency with cream or more sugar.
- Assemble the cake: place one layer down, spread frosting, top with second layer. Apply a crumb coat, chill 15-20 minutes, then finish frosting. Decorate with whipped cream, caramel, dusted cinnamon, nuts, etc.
