Name: Devastatingly Delicious Pumpkin Spice Latte Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 1 cup granulated sugar; 1/2 cup vegetable oil; 2 large eggs; 1 cup pumpkin puree; 1/2 cup brewed coffee, cooled; For the frosting: 8 ounces cream cheese, softened; 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 1 teaspoon vanilla extract; 1/4 teaspoon ground cinnamon

Jump to Recipe

Okay, so, picture this: It’s that time of year again! Leaves are crunching underfoot, the air smells like cinnamon, and I’m *totally* in my element. Fall baking is my absolute FAVORITE, and this year, I’ve outdone myself. I’m talking about a Pumpkin Spice Latte Cake that’s gonna knock your socks off.

I don’t know about you, but I’m obsessed with pumpkin spice lattes. Seriously, I might have a problem. But then it hit me – why not combine that cozy, warm flavor with cake? And trust me, it’s even BETTER than it sounds. This isn’t just another pumpkin cake, folks. We’re talking rich pumpkin, warm spices, and a hint of coffee that just *makes* it. It’s like autumn in every single bite. I’ve been tweaking this recipe for ages, and I think I’ve finally nailed it. This Pumpkin Spice Latte Cake is about to become your new go-to fall dessert!

Why You’ll Love This Pumpkin Spice Latte Cake

Quick and Easy Pumpkin Spice Latte Cake

Honestly, who has time for complicated recipes? Not me! This Pumpkin Spice Latte Cake is surprisingly simple to whip up. You’ll be enjoying a slice in no time – promise!

Delicious Fall Flavors in Pumpkin Spice Latte Cake

Okay, this is the best part. The combo of pumpkin spice and coffee? It’s seriously addictive! It’s like your favorite fall drink, but in cake form. What’s not to love?

Perfect for Any Occasion: Pumpkin Spice Latte Cake

Whether it’s a cozy night in, a potluck with friends, or Thanksgiving dessert, this Pumpkin Spice Latte Cake is always a winner. It’s a crowd-pleaser, for sure!

Pumpkin Spice Latte Cake Ingredients You’ll Need

Alright, let’s talk ingredients! Nothing too crazy here, promise. Just your basic baking staples, plus a few key players that make this Pumpkin Spice Latte Cake sing. I always say, good ingredients = good cake! So, grab your measuring cups, and let’s get started!

Cake Ingredients

1 1/2 cups all-purpose flour – Don’t pack it in! Just spoon it lightly into your measuring cup.
1 teaspoon baking soda – Make sure it’s fresh! Nobody wants a flat cake.
1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves – These are the “spice” in pumpkin spice! Adjust to your liking, of course.
1/4 teaspoon salt – Just a pinch to balance the sweetness.
1 cup granulated sugar – Plain ol’ white sugar does the trick!
1/2 cup vegetable oil – Canola or sunflower oil works great too.
2 large eggs – Gotta have ’em for structure!
1 cup pumpkin puree – NOT pumpkin pie filling, okay? Just plain pumpkin.
1/2 cup brewed coffee, cooled – This is the “latte” part! I usually just use leftover coffee from the morning.

Frosting Ingredients for Pumpkin Spice Latte Cake

8 ounces cream cheese, softened – This is *super* important. Seriously, take it out of the fridge at least an hour before you start!
1/2 cup unsalted butter, softened – Same deal as the cream cheese! Soft butter is key for a smooth frosting.
3 cups powdered sugar – Also known as confectioners’ sugar. Sift it if it’s lumpy!
1 teaspoon vanilla extract – Adds a little extra somethin’ somethin’.
1/4 teaspoon ground cinnamon – Just a pinch to tie it all together!

How to Make Pumpkin Spice Latte Cake: Step-by-Step Instructions

Okay, here we go! This is where the magic happens. Don’t worry, it’s easier than it looks. Just follow these steps, and you’ll be enjoying a slice of Pumpkin Spice Latte Cake in no time! I promise I’ll walk you through it. Let’s do this!

Preparing the Pumpkin Spice Latte Cake Batter

First things first, preheat your oven to 350°F (175°C). And grease and flour a 9×13 inch baking pan. I usually use baking spray with flour in it – makes life *so* much easier. Trust me on this one!

Now, in a large bowl, whisk together your flour, baking soda, cinnamon, ginger, cloves, and salt. Just whisk it all together until it’s nicely combined. This helps distribute the spices evenly, which is what we want!

In a *separate* bowl (important!), combine the sugar, oil, eggs, pumpkin puree, and cooled coffee. Mix it all up until it’s well combined. I like to use an electric mixer for this, but you can totally do it by hand if you’re feeling ambitious!

Gradually add the wet ingredients to the dry ingredients, mixing until *just* combined. This is super important – don’t overmix! Overmixing leads to a tough cake, and nobody wants that. A few streaks of flour are okay. Really!

Baking Your Pumpkin Spice Latte Cake

Pour that beautiful batter into your prepared pan and spread it out evenly. Now, pop it into the preheated oven and bake for 25-30 minutes. But keep an eye on it! Every oven is different.

To test for doneness, stick a wooden skewer (or a toothpick) into the center of the cake. If it comes out clean, you’re good to go! If not, bake for a few more minutes and try again. You’re looking for moist crumbs, not wet batter clinging to the skewer.

Let the cake cool *completely* in the pan before frosting. I know, it’s tempting to frost it while it’s still warm, but trust me, it’ll just melt the frosting. Patience, my friend!

While the cake is cooling, let’s make that dreamy cream cheese frosting! In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Seriously, make sure they’re *really* soft, or you’ll end up with lumpy frosting. Nobody wants that!

Gradually add the powdered sugar and vanilla extract, mixing until smooth. Then, stir in that little pinch of cinnamon. I like to add the powdered sugar a little at a time to avoid a powdered sugar explosion. You’ve been warned!

Pumpkin Spice Latte Cake - detail 1

Frosting and Serving Your Pumpkin Spice Latte Cake

Once the cake is completely cool (I mean it!), frost it generously with that luscious cream cheese frosting. I like to use an offset spatula to get a nice, even layer. But honestly, just slather it on there however you want! It’s going to taste amazing no matter what.

Slice it up and serve! This Pumpkin Spice Latte Cake is delicious on its own, but it’s even better with a warm cup of coffee or tea. Enjoy! And try not to eat the whole cake in one sitting…but no judgment if you do!

Tips for the Best Pumpkin Spice Latte Cake

Don’t Overmix the Pumpkin Spice Latte Cake Batter

Seriously, I can’t stress this enough! Overmixing is the enemy of a tender cake. When you overmix, you develop too much gluten, and that results in a tough, chewy texture. So, mix until just combined – a few streaks of flour are totally okay!

Ensure Your Ingredients Are at Room Temperature for Pumpkin Spice Latte Cake

Room temperature ingredients make a *huge* difference! Especially the cream cheese and butter for the frosting. They blend together so much easier when they’re soft, resulting in a smooth, lump-free frosting. Plus, room temperature eggs and butter create a lighter, airier cake. It’s science, people! So plan ahead and take those ingredients out of the fridge a bit before you start baking. You’ll thank me later!

Pumpkin Spice Latte Cake Variations

Add Chocolate Chips to Your Pumpkin Spice Latte Cake

Okay, who doesn’t love chocolate? Throwing in a cup of chocolate chips (milk, dark, whatever you like!) to the batter before baking takes this Pumpkin Spice Latte Cake to a whole new level. Trust me on this one!

Spice it Up: Different Spices for Pumpkin Spice Latte Cake

Feeling adventurous? Try swapping out some of the cinnamon, ginger, and cloves for other warm spices like nutmeg or allspice. Or even a pinch of cardamom! It’s all about experimenting and finding what *you* love. Just don’t go overboard, okay?

Serving Suggestions for Your Pumpkin Spice Latte Cake

Pair Your Pumpkin Spice Latte Cake with a Warm Drink

Seriously, this cake practically *begs* to be eaten with a warm drink! A classic latte is always a winner, of course. But honestly, even a simple cup of black coffee or a cozy cup of tea works wonders. It’s all about that warm-and-cozy vibe!

Add a Sprinkle of Cinnamon to Your Pumpkin Spice Latte Cake

Sometimes, the simplest things are the best, right? A light dusting of cinnamon on top of the frosting not only looks pretty, but it also adds a little extra oomph of that warm spice flavor. Plus, it makes it look extra fancy! So, go ahead, sprinkle away!

Storing Your Delicious Pumpkin Spice Latte Cake

Okay, so you’ve baked this amazing Pumpkin Spice Latte Cake… and maybe, just maybe, you have leftovers (I know, hard to believe!). Here’s how to keep it fresh and yummy!

Storing Leftover Pumpkin Spice Latte Cake

The best way to store this cake is in the refrigerator. Just wrap it tightly in plastic wrap or pop it in an airtight container. It’ll stay moist and delicious for up to 3-4 days. Easy peasy!

Reheating Pumpkin Spice Latte Cake

Honestly, I think this Pumpkin Spice Latte Cake is amazing straight from the fridge! But if you prefer, you can let it sit at room temperature for a bit before serving. Or, if you’re feeling fancy, you could even warm up a slice in the microwave for a few seconds. Just don’t overdo it, or it’ll get mushy!

Pumpkin Spice Latte Cake: Frequently Asked Questions

Can I make Pumpkin Spice Latte Cake ahead of time?

Absolutely! This Pumpkin Spice Latte Cake is actually even *better* the next day, if you can believe it! The flavors have a chance to meld together, and it becomes even more moist and delicious. Just bake it, let it cool completely, frost it, and then store it in the fridge overnight. You’ll be the hero of brunch!

Can I freeze Pumpkin Spice Latte Cake?

Yep, you sure can! If you want to make this Pumpkin Spice Latte Cake way in advance, freezing is the way to go. I recommend freezing it *unfrosted,* though. Wrap the cooled cake tightly in plastic wrap, then in foil, and it’ll keep in the freezer for up to 2-3 months. When you’re ready to eat it, thaw it overnight in the fridge, then whip up the cream cheese frosting and frost away!

Can I use store-bought pumpkin pie spice in my Pumpkin Spice Latte Cake?

Okay, so, I’m a bit of a spice snob, and I *always* prefer using individual spices so I can control the flavor. But, if you’re in a pinch, you can definitely use store-bought pumpkin pie spice! Just use about 2 1/2 teaspoons of pumpkin pie spice in place of the cinnamon, ginger, and cloves. It won’t be *exactly* the same, but it’ll still be delicious. Promise!

Estimated Nutritional Information for Pumpkin Spice Latte Cake

Okay, so here’s the deal: I’m not a nutritionist, but here’s a *rough* estimate of the nutritional info per slice. Keep in mind, it’s just a guess!

Enjoy Your Pumpkin Spice Latte Cake!

Alright, that’s it! I hope you love this Pumpkin Spice Latte Cake as much as I do! Now, go bake it, eat it, and then come back and tell me what you think! Seriously, leave a comment below and let me know how it turned out. And don’t forget to share it on social media – tag me so I can see your creations!