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Amazing Pumpkin Spice Latte Cake in 10 Steps

Pumpkin Spice Latte Cake
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This Simple Pumpkin Spice Latte Cake recipe brings together pumpkin spice and coffee flavors. It is perfect for fall gatherings or quiet evenings. The cake is moist and has a creamy coffee-infused frosting. It’s an easy recipe for all skill levels.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup canned pumpkin puree
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 cup brewed coffee (cooled)
  • 1 tablespoon pumpkin pie spice
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

For the Frosting:

  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup brewed coffee (cooled)
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans for your pumpkin spice latte cake.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice. This is your dry mixture for the pumpkin spice latte cake.
  3. In another bowl, mix the pumpkin puree, eggs, vegetable oil, vanilla extract, and cooled coffee until well combined. This is your wet mixture for the pumpkin spice latte cake.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix the pumpkin spice latte cake batter.
  5. Pour the pumpkin spice latte cake batter evenly into the prepared cake pans.
  6. Bake the pumpkin spice latte cake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove the pumpkin spice latte cakes from the oven and let them cool in the pans for about 20-25 minutes. Then, transfer them to a wire rack to cool completely.
  8. To make the frosting for your pumpkin spice latte cake, beat the softened butter in a medium bowl until creamy. Gradually add the powdered sugar, cooled coffee, pumpkin pie spice, and vanilla extract. Beat until smooth and fluffy.
  9. Once the pumpkin spice latte cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides as desired.
  10. Optionally, decorate your pumpkin spice latte cake with cinnamon, chocolate shavings, or finely chopped nuts to enhance presentation.

Notes

  • For the best flavor, use fresh pumpkin puree. Avoid canned versions with added sugars.
  • Adjust the pumpkin pie spice to your taste for a stronger flavor.
  • If your frosting is too thick, add a splash of brewed coffee or milk to achieve the desired consistency.
  • This pumpkin spice latte cake is delicious warm. Reheat slices in the microwave for a few seconds before serving.
  • You can adapt this pumpkin spice latte cake recipe to be gluten-free by using a gluten-free flour blend.
  • You can replace the coffee with milk or nut milk for a caffeine-free pumpkin spice latte cake.
  • Store any leftover pumpkin spice latte cake in an airtight container at room temperature for up to three days or refrigerate for a week.
  • You can freeze slices of the pumpkin spice latte cake for up to three months.

Nutrition

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