Pumpkin Spice Latte Cake—Cozy, Caffeinated, and Completely Crave-Worthy

Pumpkin Spice Latte Cake is the ultimate dessert for fall lovers and coffee fans alike. Imagine all the warm spices of a classic pumpkin cake infused with just the right amount of espresso and layered with velvety cream cheese frosting. It’s like your favorite seasonal coffee order in cake form—moist, tender, and spiked with comforting flavors of cinnamon, nutmeg, and rich brewed espresso. This cake is perfect for autumn birthdays, Friendsgiving gatherings, or cozy nights when you want something sweet with your evening latte. It’s impressive enough to be the centerpiece of your dessert table but easy enough to make for a weekend treat.

Why You’ll Love This Cake

This Pumpkin Spice Latte Cake is bold in flavor but soft in texture, giving you the best of both worlds. The pumpkin purée ensures every bite is ultra-moist, while the espresso adds a sophisticated depth that balances the sweetness. The cream cheese frosting adds richness without overpowering the spice, and it’s all topped off with a light dusting of cinnamon or espresso powder for flair. Each layer is a little slice of cozy fall perfection, and the leftovers (if there are any) taste even better the next day.

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tbsp pumpkin pie spice
• 1 tsp cinnamon
• 1 cup canned pumpkin purée
• ¾ cup vegetable oil
• 1 cup granulated sugar
• ½ cup brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• ¼ cup strong brewed espresso or coffee (cooled)

For the Cream Cheese Frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2½ cups powdered sugar
• 1 tsp vanilla extract
• 1–2 tsp espresso or coffee (optional, for extra flavor)
• Pinch of salt

Instructions

1. Preheat oven to 350°F and grease two 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
3. In a large bowl, whisk pumpkin purée, oil, granulated sugar, and brown sugar until smooth.
4. Beat in eggs one at a time, then stir in vanilla and cooled espresso.
5. Add dry ingredients to wet ingredients and stir until just combined—don’t overmix.
6. Divide batter evenly between pans and smooth the tops.
7. Bake for 28–32 minutes or until a toothpick comes out clean.
8. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
9. For frosting, beat cream cheese and butter together until smooth.
10. Add powdered sugar gradually, then mix in vanilla, espresso (if using), and a pinch of salt until fluffy.
11. Once cakes are cool, frost the top of one layer, add the second layer, and frost the top and sides as desired. Dust with cinnamon or espresso powder before serving.

Tips for the Perfect PSL Cake

Make the coffee strong but not bitter—use brewed espresso or dark roast. Let the cake layers cool fully before frosting to prevent melting. Use a cake turntable and offset spatula for smooth, clean frosting edges. For deeper flavor, bake the cake a day ahead and frost it the next day.

Variations and Add-Ons

Make it a three-layer cake and fill each layer with a swirl of caramel sauce. Add chocolate chips to the batter for mocha vibes. Swap the espresso in the frosting for maple syrup for a sweeter touch. Garnish with chocolate-covered espresso beans or crushed biscotti for texture.

Storage

Store the cake in the fridge for up to 4 days in an airtight container. Let it sit at room temperature for 20–30 minutes before serving for the best texture. Unfrosted cake layers can be frozen for up to 2 months—just thaw before decorating.

Final Thoughts

Pumpkin Spice Latte Cake is rich, flavorful, and full of cozy coffee-shop energy. With its soft crumb, bold spice, and espresso-kissed frosting, this dessert is the fall cake you didn’t know you needed—until now.

Stick around—every visit tastes better than the last at The Buttered Bliss.