If you love the cozy flavors of autumn but want to experience them in a truly indulgent way, the Pumpkin Spice Latte Cake is your new best friend. This cake captures all the warm spices and rich espresso notes you adore in a pumpkin spice latte, but transforms them into a moist, tender cake with a luxuriously creamy espresso buttercream. Every bite is a celebration of fall, from the perfectly spiced pumpkin layers to the smooth, coffee-kissed frosting that elevates this dessert to something extraordinary. Whether you’re baking for a special occasion or just to treat yourself, this Pumpkin Spice Latte Cake will quickly become a beloved recipe to revisit season after season.

Pumpkin Spice Latte Cake Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward yet essential in creating the unforgettable flavor and texture of the Pumpkin Spice Latte Cake. Each one works in harmony to bring out the cake’s moistness, spice, and creamy finish.

Pumpkin puree: Adds natural moisture and that signature pumpkin flavor plus a lovely orange hue.
Canola oil: Keeps the cake tender and moist without overpowering the spices.
Soy milk (or oat, almond, coconut): Provides the liquid base while keeping the cake dairy-free and light.
Brown sugar: Adds deep caramel notes and helps keep the crumb soft.
Granulated sugar: Balances sweetness and aids in cake rise.
Vanilla extract: Enhances all the other flavors with its warm sweetness.
All-purpose flour: The sturdy base that gives structure to the cake layers.
Baking powder and baking soda: The dynamic duo that ensures the cake rises perfectly fluffy.
Salt: Balances sweetness and heightens the flavors of spices and pumpkin.
Ground cinnamon: An essential pumpkin spice component that adds warmth.
Pumpkin pie spice: The classic blend of nutmeg, cloves, ginger, and allspice—all the cozy spices you crave.
Vegan butter: For a rich, creamy buttercream that whips up light and fluffy.
Powdered sugar: Sweetens and stabilizes the espresso frosting’s texture.
Espresso powder (or brewed espresso): Infuses the frosting with bold coffee flavor to nod to the latte inspiration.

How to Make Pumpkin Spice Latte Cake

Step 1: Prepare Your Cake Pans and Preheat

Start by preheating your oven to 350 degrees F. Grease two 8-inch round cake pans to ensure your cake layers pop out effortlessly once baked. Lining the bottom with parchment paper is a game-changer for easy removal—trust me, it’s worth the few extra minutes.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the pumpkin puree, canola oil, your choice of plant-based milk, both brown and granulated sugars, and vanilla extract. Whisking them until smooth creates a luscious base that promises a moist and tender crumb in every slice.

Step 3: Combine the Dry Ingredients

Sprinkle the flour evenly over the wet mixture. Then add the baking powder, baking soda, salt, cinnamon, and that all-important pumpkin pie spice on top of the flour. Gently stir everything until just combined—overmixing can make your cake tough, so stop once you no longer see flour.

Step 4: Bake the Cake Layers

Divide the batter evenly between your prepared pans. Bake for about 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the final minutes—each oven bakes a little differently, and you want moist, not dry layers.

Step 5: Cool and Prepare for Frosting

After baking, let your cakes cool in the pans for 10 minutes. Then, carefully invert them onto a cooling rack to cool completely. If you want a flat, professional-looking top, slice off the dome of each cake after cooling.

Step 6: Whip Up the Espresso Buttercream

In a stand mixer or with a handheld mixer, beat the softened vegan butter until creamy. Gradually add powdered sugar while mixing, then blend in the espresso powder, vanilla extract, and plant milk as needed to reach a fluffy, smooth consistency. This espresso buttercream adds the final layer of flavor and texture that truly makes this a Pumpkin Spice Latte Cake.

Step 7: Frost and Enjoy

Once the cake layers are completely cool, spread a generous amount of espresso buttercream between layers, then cover the top and sides. Smooth the frosting or go wild with swirling for a homemade feel. Slice, serve, and prepare to be wowed.

How to Serve Pumpkin Spice Latte Cake

Garnishes

A simple dusting of cinnamon or pumpkin pie spice on top of the frosting adds a charming finishing touch. If you want to take it up a notch, garnish with chopped toasted pecans or a few coffee beans for texture and contrast.

Side Dishes

This cake pairs beautifully with a scoop of vanilla or cinnamon-spiced vegan ice cream or a dollop of coconut whipped cream. A hot cup of freshly brewed coffee or chai tea on the side enhances that cozy café feeling.

Creative Ways to Present

For parties or special occasions, serve individual cake slices topped with a drizzle of caramel sauce and a sprinkle of crushed gingersnaps. You can also turn the layers into cupcakes for a fun, portable version of the Pumpkin Spice Latte Cake.

Make Ahead and Storage

Storing Leftovers

After serving, store any leftover Pumpkin Spice Latte Cake tightly wrapped or in an airtight container in the refrigerator. This keeps it fresh for up to 5 days while maintaining the cake’s moisture and the frosting’s smooth texture.

Freezing

You can freeze the cake layers separately, wrapped well in plastic wrap and then foil, for up to 3 months. Thaw them in the fridge overnight before frosting for best results. If you’ve frosted the whole cake, freezing is possible but freezing slices works better to preserve texture.

Reheating

If you prefer your cake at room temperature, simply allow refrigerated or thawed slices to sit out for about 30 minutes before serving. Avoid microwaving the frosting directly to prevent melting—let the cake warm naturally for the best experience.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree rather than pie filling, as the latter contains added sugars and spices that can throw off the balance of flavors in the Pumpkin Spice Latte Cake.

Is the cake gluten-free?

This recipe uses all-purpose flour, so it is not gluten-free. However, you could try substituting with a gluten-free flour blend, but be aware that texture might change slightly.

Can I make this cake without espresso powder?

Yes! You could substitute with strong brewed coffee, cooled, in equal amounts, for a milder coffee flavor in the buttercream. Espresso powder is just a convenient way to get intense coffee flavor without extra liquid.

How do I get a smooth, even frosting finish?

Using a warm offset spatula and smoothing the frosting in layers can help. Chilling the cake briefly between frosting layers also makes smoothing easier and keeps the frosting from sliding off.

Can this Pumpkin Spice Latte Cake be made vegan?

Absolutely! This recipe already uses plant-based milks and vegan butter, making it fully vegan and perfect for everyone to enjoy.

Final Thoughts

This Pumpkin Spice Latte Cake is more than just dessert—it’s a warm hug on a plate, perfectly capturing the spirit of fall in every bite. The blend of spices, pumpkin, and coffee frosting invites you to slow down and savor the season’s best flavors. I can’t wait for you to try this recipe and make it a beloved tradition in your kitchen as much as it is in mine.