‘Tis the season for Pumpkin Spice Lattes, and here is a delicious way to enjoy those cozy fall flavors in cake form: a homemade, ultra-moist Pumpkin Spice Latte Cake that combines pumpkin, warm spices, and a hint of espresso.
This variation is adapted from a popular scratch pumpkin spice cake with a few tweaks to highlight espresso. The layers are brushed with espresso simple syrup and the cake is filled and frosted with a creamy cinnamon espresso cream cheese frosting for a true pumpkin spice latte experience.
How to Make Pumpkin Spice Latte Cake
You can find the full printable recipe below. Here is a quick overview of the main steps:
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round pans and line the bottoms with parchment circles for easy release.
- Whisk together the dry ingredients: cake flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Combine the wet ingredients in a separate bowl: milk, canned pumpkin (not pie filling), vegetable oil, vanilla, and instant espresso dissolved in a tablespoon of water.
- In a mixer fitted with the paddle attachment, beat the softened butter until smooth. Add white and brown sugar and beat on medium for about 5 minutes until light and fluffy.
- Add room-temperature eggs one at a time, mixing until the yolk color disappears between additions.
- With the mixer on low, alternate adding the dry mixture and the milk mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Divide the batter among the prepared pans and bake at 350°F for 20–25 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs. Cool in the pans for 10 minutes, then turn out to finish cooling on a rack.
How to Make Espresso Syrup
The espresso syrup enhances the coffee notes and pairs beautifully with pumpkin and spice. To make it, bring 1/4 cup sugar and 1/4 cup water to a boil in a small saucepan. Remove from heat and stir in 1 tablespoon instant espresso granules until dissolved. Cool before using. When assembling the cake, brush a light coating of syrup over the tops of each layer—enough to add flavor but not so much that the cake becomes soggy.
How to make Whipped Cream
Homemade whipped cream is simple and adds a delightful finishing touch. Chill the mixing bowl and beaters or whisk attachment in the freezer for 10 minutes. Pour in 1 cup heavy cream, 1/4 cup confectioners’ sugar, and 1 teaspoon vanilla. Beat starting on low and gradually increase to medium-high until soft or stiff peaks form (watch closely—whipping can go from perfect to overdone quickly).
Assembling the Pumpkin Spice Latte Cake
To assemble, center the first cake layer on your cake stand or platter. Lightly brush the top with espresso syrup, then spread a layer of the cinnamon espresso cream cheese frosting. Repeat with the second layer, brushing with syrup and frosting. Place the third layer on top, brush lightly, and frost the entire cake with the remaining cinnamon espresso cream cheese frosting.
Pipe borders or decorative details if desired. For the whipped cream topping, fill a piping bag (or snip the tip) and pipe cloud-like puffs across the top of the cake. Finish with a light dusting of cinnamon for a beautiful autumnal touch.
Recipe FAQs
Yes. Because the frosting contains cream cheese and there is whipped cream on top, refrigerate the cake. For best texture and flavor, bring the cake out of the refrigerator 1–2 hours before serving so it warms and softens slightly.
Yes. These cake layers freeze well. Place cooled layers on foil-wrapped cake boards, wrap each layer in plastic wrap, then in aluminum foil. Freeze up to three months. Thaw wrapped on the counter for 30–45 minutes before assembly, or assemble while layers are slightly frozen if you prefer.
The espresso flavor is noticeable but not overpowering. If you prefer a stronger coffee flavor, add 1–2 teaspoons coffee extract to the batter and more to the frosting to taste.
Instant espresso is dehydrated brewed espresso in granule form and dissolves easily in water, giving a rich coffee flavor. If you don’t have it, instant coffee can be used as a substitute, though espresso has a deeper flavor.
More Pumpkin Cakes!
If you love pumpkin desserts, try other favorites like a classic pumpkin spice cake, pumpkin cupcakes, pumpkin snickerdoodle cake, or pumpkin gingerbread cake. These variations all celebrate warm spices and moist pumpkin cake layers.
Pumpkin Spice Cake-
Pumpkin Cupcakes
-
Pumpkin Spice Cake~Doctored Cake Mix
-
Pumpkin Cheesecake Cake
More Coffee Flavored Cakes
Coffee lovers will enjoy other recipes that pair coffee with cake, such as mocha cake, tiramisu layer cake, gingerbread latte cake, or mocha toffee crunch cake. The combination of coffee and sweet frostings creates complex, satisfying desserts.
-
Mocha Cupcakes
-
Caramel Espresso Pound Cake
-
Mocha Cake (Doctored Cake Mix)
-
White Chocolate Mocha Cake
Have you made this? We would love your rating, comment, and a photo if you try the recipe—feedback helps others find and enjoy it!
Pumpkin Spice Latte Cake from Scratch
Ingredients
For the Cake
- 1 ½ sticks unsalted butter, slightly softened (170g)
- 1 cup white sugar (200g)
- 1 cup light brown sugar (217g)
- 4 large eggs, room temperature
- 3 cups cake flour (342g) — see substitution below if needed
- 1 Tablespoon pumpkin pie spice (5g)
- ½ teaspoon salt (3g)
- 1 Tablespoon baking powder (14g)
- 1 teaspoon baking soda (5g)
- ½ cup milk (121g)
- 1 (15 oz) can pumpkin (425g), not pumpkin pie filling
- ¼ cup vegetable oil (54g)
- 1 teaspoon vanilla extract (6g)
- 2 Tablespoons instant espresso granules (or instant coffee) dissolved in 1 Tablespoon water
For the Coffee Syrup
- ¼ cup sugar (50g)
- ¼ cup water (114g)
- 1 Tablespoon espresso or instant coffee granules (4g)
For the Cinnamon Espresso Cream Cheese Frosting
- 2 sticks unsalted butter, slightly softened (226g)
- 16 oz cream cheese, softened (226g)
- 1 Tablespoon espresso granules dissolved in 2 teaspoons vanilla extract
- 1 teaspoon cinnamon (2g)
- 6 to 6 ½ cups powdered sugar (690–747g), more if needed
For the Sweetened Whipped Cream (for the top)
- 1 cup heavy cream (240g)
- ¼ cup confectioners’ sugar (29g)
- 1 teaspoon vanilla extract (4g)
Instructions
For the Pumpkin Spice Cake Layers
- Preheat the oven to 350°F and grease and flour three 8 × 2 inch pans.
- Whisk the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- Combine the milk, pumpkin, vegetable oil, vanilla, and espresso dissolved in water in a separate bowl.
- Beat the softened butter, add sugars, and beat on medium for 5 minutes until fluffy. Add eggs one at a time.
- With mixer on low, alternate adding dry and wet mixtures, beginning and ending with the dry. Mix until just combined—do not overmix.
- Pour into prepared pans, smooth tops, and bake 20–25 minutes or until a toothpick comes out clean or with a few crumbs. Cool 10 minutes in pans, then turn out to finish cooling.
For the Coffee Syrup
- Bring the sugar and water to a boil, remove from heat, and stir in espresso or coffee granules until dissolved. Cool before using. Brush lightly on cake layers when assembling.
For the Cinnamon Espresso Cream Cheese Frosting
- Beat the butter until softened. Add cream cheese and beat until blended. Add cinnamon and the espresso-vanilla mixture.
- Gradually add powdered sugar on low to medium speed until blended. Do not overmix—if frosting becomes too soft, chill briefly and then remix.
- This frosting pipes and spreads best when slightly chilled. It will fill and frost a three-layer 8–9 inch cake.
For the Whipped Cream Topping
- Chill bowl and beaters, then whip cream with confectioners’ sugar and vanilla until soft to stiff peaks form. Watch carefully to avoid overwhipping.
Assembling the Cake
- Place the first cake layer on a cake base, brush lightly with espresso syrup, and spread a layer of frosting. Repeat with the second layer.
- Top with the third layer, frost the outside of the cake, and pipe whipped cream puffs on top. Dust lightly with cinnamon and serve.
Notes
Substitution for Cake Flour
If you don’t have cake flour, substitute by measuring 3 cups all-purpose flour, removing 6 tablespoons of flour, and replacing them with 6 tablespoons cornstarch. Whisk to combine.
Substitution for Pumpkin Spice
If you don’t have pumpkin pie spice, use: 1 ½ teaspoons cinnamon, ¾ teaspoon ginger, ½ teaspoon nutmeg, 1/8 teaspoon allspice, and 1/8 teaspoon cloves.