Pumpkin Spice Latte Cake: A Cozy Slice of Autumn

Pumpkin, warm spices, and a hint of coffee come together in this tender cake topped with creamy frosting

Introduction: Fall in Every Forkful

When the leaves turn golden and the air gets crisp, there’s nothing more comforting than the flavors of pumpkin spice and coffee. This Pumpkin Spice Latte Cake captures the essence of autumn in every bite—moist, warmly spiced, and topped with a luscious coffee-kissed cream cheese frosting.

Inspired by the beloved seasonal drink, this cake is perfect for cozy gatherings, afternoon treats, or a festive dessert table. It’s easy to make, beautifully aromatic, and guaranteed to bring smiles.

Ingredients Breakdown

Let’s take a closer look at what makes this cake so irresistible:

For the Cake:

• All-purpose flour (1¾ cups)
  Provides structure and a tender crumb.
• Baking soda & baking powder (1 tsp each)
  Help the cake rise and stay fluffy.
• Salt (½ tsp)
  Balances sweetness and enhances flavor.
• Cinnamon (2 tsp)
  Adds warmth and classic pumpkin spice aroma.
• Nutmeg (½ tsp)
  Adds depth and a hint of sweetness.
• Ginger (½ tsp)
  Adds brightness and zing.
• Cloves (¼ tsp)
  Adds bold, earthy spice.
• Pumpkin purée (¾ cup)
  Adds moisture and rich flavor—use pure pumpkin, not pie filling.
• Vegetable oil (½ cup)
  Keeps the cake soft and moist.
• Brown sugar (¾ cup)
  Adds sweetness and molasses richness.
• White sugar (¼ cup)
  Balances the brown sugar and enhances texture.
• Eggs (2 large)
  Bind the batter and add richness.
• Brewed coffee (¼ cup, cooled)
  Adds subtle bitterness and depth—like a latte in cake form.
• Vanilla extract (1 tsp)
  Adds warmth and rounds out the flavors.

Optional: Add a splash of espresso or coffee liqueur for extra kick.

For the Frosting:

• Unsalted butter (½ cup, softened)
  Adds creaminess and helps the frosting set.
• Cream cheese (4 oz, softened)
  Adds tang and richness—use full-fat for best texture.
• Powdered sugar (2 cups)
  Sweetens and thickens—adjust for desired consistency.
• Brewed coffee (2 tbsp)
  Infuses the frosting with latte flavor.
• Cinnamon (½ tsp)
  Adds warmth and spice.
• Vanilla extract (½ tsp)
  Enhances flavor and aroma.

Optional: Add a pinch of salt or nutmeg for extra depth.

Step-by-Step Instructions

Step 1: Preheat Oven

Set oven to 350°F (175°C).

Grease and flour a 9×9-inch baking pan or line with parchment paper.

Tip: Use a metal pan for even baking or glass for easy serving.

Step 2: Mix Dry Ingredients

In a medium bowl:

• Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

Set aside.

Step 3: Mix Wet Ingredients

In a large bowl:

• Combine pumpkin purée, vegetable oil, brown sugar, white sugar, eggs, cooled coffee, and vanilla extract.

Whisk until smooth and well combined.

Step 4: Combine and Bake

Gradually add dry ingredients to wet mixture.

Mix until just combined—don’t overmix.

Pour batter into prepared pan and smooth the top.

Bake for 30–35 minutes, until:

• Top is golden
• Toothpick inserted in center comes out clean

Let cool completely in pan on a wire rack.

Tip: Don’t frost until cake is fully cooled.

Step 5: Make the Frosting

In a mixing bowl:

• Beat softened butter and cream cheese until smooth.

Add powdered sugar, coffee, cinnamon, and vanilla.

Beat until light and fluffy.

Adjust consistency with more sugar or a splash of milk if needed.

Optional: Chill frosting for 10 minutes before spreading.

Step 6: Frost and Serve

Spread frosting evenly over cooled cake.

Decorate with:

• Cinnamon dusting
• Coffee beans
• Pumpkin-shaped sprinkles

Slice and serve at room temperature or chilled.

Presentation Tip: Serve on a rustic wooden board or cake stand for seasonal charm.

Serving Suggestions

Perfect for:

• Fall gatherings
• Afternoon coffee breaks
• Thanksgiving dessert tables
• Cozy weekends

Pair with:

• Pumpkin spice latte
• Chai tea
• Hot apple cider
• Vanilla ice cream

Yields:

• About 9 generous slices

Tip: Cut smaller for bite-sized servings or larger for indulgent portions.

Variations to Try

Want to make it your own? Try these delicious twists:

Mocha Pumpkin

Add cocoa powder to the batter and espresso to the frosting.

Apple Spice

Add grated apple and swap coffee for apple cider.

Vegan Version

Use plant-based butter, cream cheese, and egg substitute.

Coconut Pumpkin

Add shredded coconut to the batter and frosting.

Storage and Make-Ahead Tips

• Make-Ahead: Bake cake up to 2 days in advance.
• Refrigerate: Store frosted cake in airtight container for up to 5 days.
• Freeze: Freeze unfrosted cake for up to 1 month. Thaw and frost before serving.

Tip: Store leftovers covered to prevent drying out.

Nutrition Notes (Per Slice, ~1 of 9)

• Calories: ~320
• Protein: ~4g
• Carbohydrates: ~36g
• Fat: ~18g
• Sugar: ~24g
• Sodium: ~220mg
• Fiber: ~2g

This cake is:

• Cozy and comforting
• Perfectly spiced
• Easy to make
• Ideal for fall

Final Thoughts

This Pumpkin Spice Latte Cake is more than just dessert—it’s a celebration of the season. Whether you’re baking it for friends or savoring a slice solo, it’s guaranteed to warm your heart.