Sweet Pumpkin Spice Latte Cake

The flavors of fall baked into one cozy cake

There’s something magical about the first sip of a pumpkin spice latte each autumn—the way cinnamon, nutmeg, and cloves mingle with creamy coffee and the earthy sweetness of pumpkin. Now imagine all of that warmth and comfort transformed into a cake. That’s exactly what this sweet pumpkin spice latte cake delivers.

This cake feels like wrapping yourself in a soft blanket on a crisp fall afternoon. The tender pumpkin sponge is delicately spiced, the hint of coffee deepens the flavor, and the creamy frosting ties it all together. It’s the kind of dessert that makes you want to linger around the table, sharing second slices with friends and family.

Pumpkin spice cakes have been cherished in kitchens for generations, especially as harvest season desserts. But the modern twist of adding coffee, inspired by the beloved latte, elevates this cake into something unique—cozy enough for a weeknight treat, but impressive enough for Thanksgiving or a holiday gathering.

Why You’ll Love This Recipe:

• Full of autumn flavor with pumpkin and warm spices
• Coffee infused for that signature latte touch
• Moist and tender crumb that stays soft for days
• Easy to decorate with simple frosting or toppings
• Perfect make-ahead cake for parties and holidays

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INGREDIENTS YOU’LL NEED:

For the cake:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 1 cup pumpkin puree
• ¾ cup granulated sugar
• ½ cup light brown sugar, packed
• ½ cup vegetable oil
• 3 large eggs
• 2 teaspoons vanilla extract
• ½ cup strong brewed coffee, cooled

For the frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon brewed coffee (optional, for latte flavor)
• Pinch of cinnamon for dusting

HOW TO MAKE SWEET PUMPKIN SPICE LATTE CAKE:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat and prepare
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

Step 2: Mix the dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, spices, and salt. Set aside.

Step 3: Combine the wet ingredients
In a large bowl, beat pumpkin puree, granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, then mix in vanilla.

Step 4: Add the coffee and dry ingredients
Gradually add the flour mixture, alternating with the brewed coffee. Stir gently until just combined—don’t overmix.

Step 5: Bake the cakes
Divide the batter evenly between pans. Bake 28–32 minutes, or until a toothpick comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the frosting
Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and a splash of coffee if desired. Beat until fluffy.

Step 7: Assemble and decorate
Spread frosting between layers and over the top and sides of the cake. Finish with a dusting of cinnamon or a drizzle of caramel for a café-inspired look.

HELPFUL TIPS:

• For extra coffee flavor, brush the cake layers lightly with cooled coffee before frosting.
• Don’t overbake—the pumpkin keeps the cake moist, but it’s best to remove once a toothpick comes out clean.
• This cake tastes even better the next day as the flavors deepen.
• Decorate with whipped cream swirls for a true latte-inspired finish.

DETAILS:

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour (plus cooling)
Yield: 10–12 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

NOTES:

• You can bake this as a sheet cake or cupcakes for easy serving.
• Swap cream cheese frosting for a whipped cream topping if you prefer something lighter.
• A pinch of cardamom adds another cozy spice note.

NUTRITIONAL INFORMATION (per slice, based on 12):

Calories: 390
Fat: 20g
Saturated Fat: 9g
Carbohydrates: 48g
Sugar: 33g
Protein: 5g

FREQUENTLY ASKED QUESTIONS:

Can I make this ahead of time?
Yes! Bake the cake layers a day in advance and frost before serving.

Can I use canned pumpkin pie filling?
No—use pure pumpkin puree, since pie filling is already sweetened and spiced.

Can I make it without coffee?
Absolutely. Just replace the coffee with milk for a pumpkin spice cake without the latte twist.

STORAGE INSTRUCTIONS:

Refrigerate the cake (covered) for up to 5 days. Bring to room temperature before serving. To freeze, wrap individual slices tightly and store up to 2 months.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cozy desserts:

• Chai Spice Maple Pumpkin Bread: A Cozy Slice of Fall
• Carrot Cake Cookies Stuffed with Cheesecake Filling
• Pumpkin Coffee Cake: A Cozy Fall Treat
• Pumpkin Cream Cheese Frosting

CONCLUSION:

This sweet pumpkin spice latte cake captures everything we love about fall—warm spices, pumpkin goodness, and a cozy hint of coffee. It’s a cake that brings people together, whether you’re sharing it after dinner or alongside a mug of tea or coffee on a crisp day. With its balance of sweetness, spice, and creaminess, it’s the kind of dessert you’ll want to make every autumn.