Pumpkin Spice Latte Cake

'Tis the season for Pumpkin Spice Lattes, and today I'm going to share the most AMAZING way to enjoy all of the warm and cozy flavors of your favorite fall drink in the form of a homemade, knock-your-socks-off, Pumpkin Spice Latte Cake!

This flavorful Pumpkin Spice Cake is adapted from our popular scratch Pumpkin Spice Cake recipe, with a few modifications.

The result is a fantastic flavor combination of pumpkin, spices, and espresso.

For an additional flavor boost, we brushed our pumpkin cake layers with an espresso simple syrup, and filled and frosted our cake with a creamy, heavenly cinnamon espresso cream cheese frosting.

How to Make Pumpkin Spice Latte Cake

*You can find the full, printable Pumpkin Spice Latte Cake recipe further down in this post. Here is a quick look at the steps!

• First, preheat the oven to 350 degrees F and grease and flour three 8-inch round pans. I also like to add a circle of parchment paper to the bottom of each pan.
• Next, in a medium size bowl, add the cake flour, pumpkin pie spice, baking powder, baking soda and salt. Whisk at least 30 seconds to blend. Set aside.
• In another bowl, combine the wet ingredients: add the milk, canned pumpkin, vegetable oil, vanilla extract and instant espresso dissolved in water. Set aside.
• In the bowl of a stand mixer (fitted with paddle attachment), beat the softened butter until smooth. Add the white and brown sugar and mix on medium speed 5 minutes until fluffy.
• Next, add the room temperature eggs one at a time, mixing after each addition until the yellow of the yolk is well blended.
• With the mixer on low speed, add the flour mixture and the milk mixture alternately. Begin and end with the dry ingredients (3 additions of dry and 2 of wet). Mix just until combined.
• Pour the cake batter into the prepared pans. Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. Let cool 10 minutes ini the pans on a wire rack, then turn out.

How to Make Espresso Syrup

The espresso syrup in this recipe gives us a nice boost of coffee flavor which is so delicious with the pumpkin and spice flavor.

To make the syrup, add the sugar and water to a small saucepan and bring to a boil. Once it begins to boil, remove from the heat and stir in the espresso granules.

You can refrigerate the mixture or allow to cool until you are ready to use. When it's time to assemble the cake, use a pastry brush to lightly spread the syrup on the top of the cake layers. 

How to make Whipped Cream

Homemade whipped cream is the easiest thing in the world to mix up, and it can add so much to a dessert! In today's recipe, it is the perfect finishing touch.

First, chill the mixing bowl and beaters or whisk attachment in the freezer for 10 minutes. Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.

The cream will thicken after about 1-1 ½ minutes.  Mix until you reach stiff peak stage. When you lift the whisk attachment from the bowl, you'll notice that the cream holds a peak.

Assembling the Pumpkin Spice Latte Cake

To assemble the cake, place the first cake layer onto the pedestal or cake platter. Using a pastry brush, apply a light coating of the espresso syrup. Follow with a layer of Espresso Cream Cheese Frosting. 

Repeat this step for the second cake layer and then the third.

Next, frost cake with Cinnamon Espresso Cream Cheese Frosting. I piped a top and bottom border using a star tip 21 but you can decorate the cake however you like!

Finally, to add the whipped cream, load it into a piping bag with the tip snipped away and pipe cloud-like puffs of whipped cream over the top of the cake. Follow with a light dusting of cinnamon. Yum!

Recipe FAQs

More Pumpkin Cakes!

If you love pumpkin cakes like we do, we have so many recipes to share with you. A few of our most popular are our scratch Pumpkin Spice Cake, Pumpkin Cupcakes, Pumpkin Snickerdoodle Cake, and Pumpkin Gingerbread Cake!

More Coffee Flavored Cakes

We love coffee infused desserts! If you are a coffee lover, don't miss these other flavorful cake and frosting recipes.

Some of our favorites are our easy Mocha Cake, Tiramisu Cake, Gingerbread Latte Cake, and Mocha Toffee Crunch Cake.

Pumpkin Spice Latte Cake from Scratch

BY Melissa and Bebe

This delicious Pumpkin Spice Latte Cake recipe has the perfect blend of pumpkin, spices, and espresso! It's always a favorite recipe for fall!

Course: Dessert

Servings: 15

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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 can be brought to room temperature in a bowl of very warm water
• ▢ 3 cups cake flour —** if you do not have cake flour, see substitution below (342g)
• ▢ 1 Tablespoon pumpkin pie spice —** if you do not have, see substitution below (5g)
• ▢ ½ teaspoon salt (3g)
• ▢ 1 Tablespoon baking powder (14g)
• ▢ 1 teaspoon baking soda (5g)
• ▢ ½ cup milk (121g)
• ▢ 1 15 oz can pumpkin (not pumpkin pie filling) (425g)
• ▢ ¼ cup vegetable oil (I used canola oil) (54g)
• ▢ 1 teaspoon vanilla extract (6g)
• ▢ 2 Tablespoons instant espresso granules (or instant coffee) dissolved in 1 Tablespoon (13g) water (8g)

For the Coffee Syrup

• ▢ ¼ cup sugar (50g)
• ▢ ¼ cup water (114g)
• ▢ 1 Tablespoon espresso granules or instant coffee granules (4g)

For the Cinnamon Espresso Cream Cheese Frosting

• ▢ 2 sticks unsalted butter, slightly softened (226g)
• ▢ 16 oz cream cheese (full fat), softened (226g) We used two 8 oz packages.
• ▢ 1 Tablespoon (6g) espresso granules dissolved in 2 teaspoons (8g) vanilla extract
• ▢ 1 teaspoon cinnamon (2g)
• ▢ 6 to 6 ½ cups (690g to 747g) more if needed, powdered sugar

For the Sweetened Whipped Cream (for the top of the cake)

• ▢ 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 degrees
• Grease and flour three 8 x 2 inch pans
• In a medium size bowl, add the flour, pumpkin pie spice, baking powder, baking soda and salt. Whisk at least 30 seconds to blend. Set aside.
• In another bowl, add the milk, pumpkin, vegetable oil, vanilla and espresso dissolved in water. Set aside.
• In the bowl of your mixer, beat the softened butter until smooth. Add the white and brown sugar and mix on medium speed 5 minutes.
• Add the eggs one at a time, mixing until the yellow of the yolk disappears.
• Add the flour mixture and the milk mixture alternately. Begin and end with the dry ingredients (3 additions of dry and 2 of wet)
• Mix until just combined, do not mix above medium speed or over mix.
• Pour into prepared pans, smoothing tops with the back of a spoon. Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. Let cool 10 minutes, then turn out.

For the Coffee Syrup

• In a small saucepan, add the sugar and water and bring to a boil. Once it begins to boil, remove from the heat and stir in the espresso/coffee granules.
• Allow to cool. You can refrigerate this until you are ready to use. Do not spread on the tops of the cakes until you are ready to decorate. Using a pastry brush, spread lightly on the top of the cake layers. Do not make them too wet. You will have some coffee syrup left over.

For the Cinnamon Espresso Cream Cheese Frosting

• Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened.
• Cut the cream cheese into pieces and add to the butter, beating at low to medium speed until blended. If using a hand mixer, you may need to soften the cream cheese a bit more.
• Add the cinnamon
• Add the espresso that has been mixed with the vanilla
• Gradually add the powdered sugar beating on low to medium speed until blended. Do not over mix or it will become too soft. If it does become too soft, just refrigerate for a few minutes, then continue.
• This frosting will pipe best if used while somewhat chilled. You can make this in advance, refrigerate and when ready to use, let soften to spreading consistency (do not microwave) and stir or remix with mixer.
• Will fill and frost a 3 layer 8 or 9 inch cake

For the Whipped Cream Topping

• Chill the mixing bowl and beaters or whisk attachment in the freezer for 10 minutes. Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.
• The cream begins to thicken (approx. 1 ½ minutes) and soft peaks form….peaks that slightly bend over. Watch closely as this happens quickly. Do not over beat or it will turn into butter.

Assembling the Cake

• To assemble the cake, place the first cake layer onto the pedestal or cake base. Using a pastry brush, apply a light coating of the espresso syrup. Follow with a layer of Espresso Cream Cheese Frosting. Repeat this process for the other cake layers.
• Frost cake with Cinnamon Espresso Cream Cheese Frosting, and using a piping bag with a very large round tip (or with the tip of the piping bag snipped away), pipe cloud-like puffs of whipped cream over the top of the cake. Follow with a light dusting of cinnamon.

Notes

Substitution for Cake Flour

** If you do not have cake flour, you can use all purpose flour (plain in the UK) and the following substitution: for each cup of flour in the recipe, remove 2 Tablespoons and replace with 2 Tablespoons cornstarch. For this recipe, measure our 3 cups of all purpose flour, remove 6 Tablespoons of the flour and replace with 6 Tablespoons cornstarch. Whisk to blend.

Substitution for Pumpkin Spice

** If you do not have pumpkin pie spice, you can substitute with : 1 ½ teaspoon cinnamon, ¾ teaspoon ginger, ½ teaspoon nutmeg, ⅛ teaspoon allspice ⅛ teaspoon cloves

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