If you adore the cozy flavors of autumn and the energizing kick of your favorite coffeehouse drink, then this Pumpkin Spice Latte Cake with Espresso Cream Cheese Frosting Recipe is going to be your new obsession. It masterfully combines warm pumpkin spice notes with a luscious espresso-infused cream cheese frosting to create a cake that’s both comforting and delightfully sophisticated. Perfect for gatherings or as a sweet daily treat, this cake captures everything loved about pumpkin spice lattes in a moist, spiced cake topped with heavenly frosting that simply melts in your mouth.
Ingredients You’ll Need
This Pumpkin Spice Latte Cake with Espresso Cream Cheese Frosting Recipe uses simple, pantry-friendly ingredients each selected to contribute something special — whether it’s the tender crumb of the cake, the rich warmth of the spices, or the creamy tang of the frosting. Together, they create a harmonious and decadent flavor profile that feels like a gentle hug in dessert form.
- All-purpose flour: Provides structure and the perfect tender base for the cake’s soft crumb.
- Pumpkin pie spice: Infuses the cake and frosting with essential autumn warmth and aromatic spice.
- Baking powder and baking soda: Work together to give the cake a light, fluffy texture.
- Salt: Enhances all the sweet and spicy flavors, rounding out the taste perfectly.
- Unsalted butter: Adds richness to both the cake and the frosting, ensuring moistness and creaminess.
- Granulated sugar: Sweetens the cake just right without overpowering the spices.
- Eggs: Bind the ingredients and add moisture, helping with the cake’s beautiful lift.
- Vanilla extract: Adds depth to both cake and frosting, amplifying the cozy flavors.
- Buttermilk: Brightens the batter and provides just enough acidity to balance sweetness.
- Canned pumpkin puree: Brings classic pumpkin flavor plus moisture and vibrant color.
- Espresso or strong coffee: Adds a subtle bitterness that intensifies the cake’s flavor and ties into the frosting.
- Whole milk and sweetened condensed milk: Combine to create the luscious latte soak that infuses moistness and flavor into the cake.
- Cream cheese: The star ingredient in the frosting delivering tang and smooth richness.
- Powdered sugar: Sweetens and thickens the frosting for that perfect spreadable texture.
- Instant espresso powder: Dissolves seamlessly into the frosting for a deep coffee flavor punch.
How to Make Pumpkin Spice Latte Cake with Espresso Cream Cheese Frosting Recipe
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 350°F (175°C) and greasing a 9×9 inch light metal baking pan, lining it with parchment paper. This simple prep ensures your cake won’t stick and comes out cleanly with a beautiful crust all around.
Step 2: Mix Dry Ingredients
Whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl. This blend is essential for evenly distributing the spices and leavening agents, which help your cake rise beautifully while yielding those classic warm notes throughout the batter.
Step 3: Cream Butter and Sugar
Using an electric mixer, cream the softened butter and granulated sugar together for about two minutes. This step traps air and creates the fluffy texture that’s a hallmark of a tender, moist cake. Your kitchen will start to smell like fall already!
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time with vanilla extract until the mixture is smooth and pale, about one minute. This process ensures your batter emulsifies well, setting the stage for a consistent crumb and deep flavor.
Step 5: Incorporate Pumpkin and Buttermilk
On medium-low speed, mix in the buttermilk and pumpkin puree until combined. The batter may look curdled now, but don’t worry — this is completely normal and part of that moist, tender texture in the finished cake.
Step 6: Add Dry Ingredients
Slowly add your dry ingredients mixture to the wet ingredients, mixing on low until just combined. Avoid overmixing here to keep the cake light and fluffy, giving you that perfect tender crumb.
Step 7: Bake the Cake
Pour the batter into your prepared pan and bake for 35 to 38 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. This careful baking time ensures your cake is moist but fully cooked.
Step 8: Cool Completely
Allow the cake to cool in the pan for 30 minutes before transferring it to a wire rack to cool fully. Cooling is critical so the frosting won’t melt and your cake holds its beautiful shape when you cut into it.
Step 9: Prepare the Latte Soak
Mix espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a liquid measuring cup. This soak is going to make the cake irresistible—moist, flavorful, and infused with that signature pumpkin latte flair.
Step 10: Whip Butter for Frosting
Beat the butter on high speed until it is pale and fluffy, about 5 to 10 minutes. This step is the foundation for your frosting’s light, airy texture that perfectly complements the spiced cake.
Step 11: Add Cream Cheese to Frosting
Add the cold cream cheese to your whipped butter and mix on medium speed until fully combined. Keeping the cream cheese cold helps prevent the frosting from becoming too soft or runny.
Step 12: Incorporate Powdered Sugar
Sift powdered sugar into the mixture in batches to avoid lumps, mixing initially on low then increasing speed for a full minute. Your frosting will turn luxuriously creamy and spreadable—exactly what this cake needs.
Step 13: Flavor the Frosting
Dissolve the instant espresso powder into vanilla extract, then add this along with pumpkin pie spice to the frosting. This step brings the espresso forward in the frosting, adding complexity and depth so every bite sings.
Step 14: Prepare Cake for Soak
Slice off a very thin layer from the top of the cooled cake to help the soak absorb better. Poke holes throughout the surface with a wooden stick or spoon handle to allow the latte soak to infuse deeply into the crumb.
Step 15: Apply Latte Soak
Gently pour the latte soak across the surface, letting it sink in gradually. This soak is the secret to an incredibly moist and flavorful cake that keeps you coming back for more.
Step 16: Frost the Cake
Use an offset spatula to spread the espresso cream cheese frosting generously and evenly over the soaked cake. The thick layer of frosting balances spicy sweetness and silky coffee flavor perfectly.
Step 17: Add Final Touches
Sprinkle a bit of extra pumpkin pie spice on top for a decorative and aromatic finish. Then slice into 16 pieces and prepare for an absolutely delicious moment of indulgence.
How to Serve Pumpkin Spice Latte Cake with Espresso Cream Cheese Frosting Recipe
Garnishes
Adding garnishes can elevate the cake’s presentation and even add texture. Toasted pecans, a light dusting of cinnamon, or a drizzle of caramel sauce make wonderful complements. Fresh whipped cream alongside can also add a luscious, airy contrast.
Side Dishes
This cake pairs wonderfully with hot drinks that echo its flavors, like a fresh cup of espresso, chai tea, or simply a warm mug of pumpkin spice latte. For a seasonal brunch, serve alongside fruit compote or roasted autumn fruits like pears and apples.
Creative Ways to Present
Turn your cake into an impressive centerpiece by layering it in a trifle dish with alternating layers of frosting and candied nuts, or cut into squares and serve atop individual dessert plates with a dollop of cinnamon-spiced mascarpone. Even simple slices plated with a dusting of cocoa powder look stunning and inviting.
Make Ahead and Storage
Storing Leftovers
Store leftover cake in an airtight container in the refrigerator for up to 4 days. Keeping it chilled preserves the delicate espresso cream cheese frosting and maintains the cake’s moist texture while preventing spoilage.
Freezing
You can freeze the Pumpkin Spice Latte Cake with Espresso Cream Cheese Frosting Recipe either frosted or unfrosted. For best results, freeze the cake without frosting, wrapped tightly in plastic wrap and foil for up to 3 months. Thaw completely before frosting and serving for fresh taste and texture.
Reheating
Reheat slices gently at room temperature or use a microwave for 10 to 15 seconds to bring the cake back to a soft, luscious state. Avoid overheating to keep the frosting from melting or separating.
FAQs
Can I use regular coffee instead of espresso?
Yes, you can substitute strong brewed coffee for espresso. Just keep in mind that espresso provides a more concentrated flavor, so the taste may be a bit milder with regular coffee, but still deliciously fitting.
Is canned pumpkin the same as pumpkin pie filling?
It’s best to use plain canned pumpkin puree, not pumpkin pie filling, which contains added sugars and spices that could throw off the balance of flavors in this recipe.
Can I make this cake gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend that includes a binding agent. The texture may vary slightly, but the flavors will remain just as delightful.
How long does it take to make from start to finish?
Including prep and baking, expect about 1 hour and 30 minutes. The frosting and soaking add extra time but make the effort totally worthwhile.
Can I use a different spice mix?
Yes, you can experiment with your favorite pumpkin spice blend or even add a pinch of nutmeg or allspice for a twist. Just try to keep the total spice quantity balanced for the best flavor.
Final Thoughts
This Pumpkin Spice Latte Cake with Espresso Cream Cheese Frosting Recipe is truly a showstopper that brings the flavors of fall and the magic of coffeehouse treats right into your home kitchen. Whether you’re sharing it at a cozy gathering or savoring it solo with a warm drink, it never fails to delight. Trust me, once you try this cake, it will become one of your go-to favorites for the season and beyond.
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Pumpkin Spice Latte Cake with Espresso Cream Cheese Frosting Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 38 minutes
- Total Time: 2 hours 8 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Spice Latte Cake is a moist and flavorful dessert that combines the warm spices of pumpkin pie with the rich taste of espresso in a luscious cream cheese frosting. Perfect for autumn gatherings or any time you crave a seasonal treat, this cake features a tender pumpkin-infused crumb soaked with a coffee-latte mixture and topped with a spiced espresso frosting. The balance of sweet, spicy, and creamy elements makes it a standout dessert that coffee and pumpkin lovers will adore.
Ingredients
Dry Ingredients
- 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
Wet Ingredients for Cake Batter
- 10 tbsp (140 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated 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
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
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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper to ensure the cake doesn’t stick and is easy to remove.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together for 2 minutes until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract on medium speed until the mixture is smooth, pale, and well combined, about 1 minute.
- Add Buttermilk and Pumpkin Puree: Mix in the room temperature buttermilk and pumpkin puree on medium-low speed until combined. The batter may look curdled, which is normal.
- Combine Batter with Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cake tender.
- Pour and Bake: Pour the batter into the prepared baking pan and bake in the preheated oven for 35 to 38 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for 30 minutes. Then carefully transfer it to a wire rack to cool completely.
- Prepare Latte Soak: In a liquid measuring cup, whisk together espresso or strong coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract. Set aside for soaking the cake.
- Whip Butter for Frosting: In a large bowl, whip the softened butter on high speed with an electric mixer until pale and fluffy, about 5 to 10 minutes.
- Add Cream Cheese: Add the cold cream cheese to the butter and mix on medium speed until smooth and combined.
- Sift and Add Powdered Sugar: Sift the powdered sugar into the frosting mixture in batches, mixing on low speed to incorporate, then whipping on high speed for 1 minute until fluffy.
- Add Espresso and Spices to Frosting: Dissolve the instant espresso powder into vanilla extract, then mix into the frosting along with pumpkin pie spice until smooth and fluffy.
- Prepare Cake Surface: Cut a thin layer off the top of the completely cooled cake to help the soak absorb better.
- Poke Cake for Soak Absorption: Use a wooden stick or spoon handle to poke holes evenly across the surface of the cake to allow the latte soak to penetrate deeply.
- Soak the Cake: Slowly pour the prepared latte soak over the cake, letting it absorb gradually and evenly.
- Frost the Cake: Generously spread the espresso cream cheese frosting over the cake using an offset spatula for an even layer and smooth finish.
- Decorate: Sprinkle additional pumpkin pie spice over the frosted cake for a decorative and flavorful touch.
- Serve: Slice the cake into 16 pieces and serve, enjoying the combination of pumpkin spice and espresso flavors.
Notes
- Use room temperature ingredients for best mixing results and texture.
- Do not overmix the batter to keep the cake tender and moist.
- If you don’t have pumpkin pie spice, you can make your own blend with cinnamon, nutmeg, ginger, and cloves.
- The soak helps keep the cake moist and infuses extra coffee flavor — be sure to poke holes evenly.
- For stronger coffee flavor, use brewed espresso instead of instant espresso powder.
- Ensure the cream cheese is cold when adding to frosting to prevent it from becoming too runny.
- Store the cake refrigerated if not serving immediately, as the frosting contains cream cheese.
- Bring the cake to room temperature before serving for best flavor and texture.
