Pumpkin Spice Latte Cake With Cream Cheese Frosting – Cozy, Coffee-Kissed Fall Dessert
If your favorite fall drink is a pumpkin spice latte, this cake is about to become your new go-to dessert. It’s soft, warmly spiced, and lightly infused with coffee for that signature latte flavor. The cream cheese frosting brings a tangy finish that balances every sweet, cozy bite.
This cake feels special enough for company but simple enough for a lazy weekend bake. You’ll taste pumpkin, cinnamon, espresso, and a hint of vanilla in every slice.
Pumpkin Spice Latte Cake With Cream Cheese Frosting - Cozy, Coffee-Kissed Fall Dessert
Ingredients
Method
- Prep the pans and oven: Heat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment, or use a 9x13-inch pan for a sheet cake. Lightly flour the sides.
- Mix the dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and espresso powder until evenly combined.
- Whisk the wet ingredients: In another bowl, whisk granulated sugar, brown sugar, eggs, pumpkin, oil, milk, and vanilla until smooth.
- Combine: Pour the wet ingredients into the dry. Stir with a spatula just until no dry streaks remain. The batter will be slightly thick.
- Fill and bake: Divide evenly between the prepared pans. Bake 22–27 minutes for 8-inch rounds or 28–34 minutes for a 9x13-inch pan, until a toothpick comes out with a few moist crumbs.
- Cool completely: Let cakes cool in the pan for 10 minutes, then turn out onto racks. Cool until no warmth remains before frosting.
- Make the frosting: Beat butter until creamy, 1–2 minutes. Add cream cheese and beat until smooth, scraping the bowl. Mix in vanilla and salt. Add powdered sugar gradually until fluffy and spreadable. If using, beat in espresso powder for a subtle coffee note.
- Frost: For layers, place the first cake on a stand, spread a generous layer of frosting, top with the second, then coat the whole cake. For a sheet cake, spread frosting over the cooled top.
- Finish and serve: Dust with cinnamon, add espresso beans, or drizzle caramel. Slice with a warm knife for clean cuts.
What Makes This Special
- PSL flavor, baked into a cake: Pumpkin purée, warm spices, and espresso powder team up to channel your favorite coffee shop drink.
- Moist and tender crumb: Oil and pumpkin keep the cake soft for days, so it tastes great even on day three.
- Balanced sweetness: The tangy cream cheese frosting cuts through the spice and sweetness without overpowering the cake.
- Simple to assemble: One bowl for the cake, one bowl for the frosting. No fussy techniques.
- Make-ahead friendly: Bake the cake layers in advance and frost the day you serve.
Ingredients
- For the Cake:
- 2 cups (250 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 tablespoon instant espresso powder (or 2 teaspoons instant coffee)
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 3 large eggs, room temperature
- 1 cup (240 ml) pumpkin purée (not pie filling)
- 1/2 cup (120 ml) neutral oil (canola, vegetable, or light olive oil)
- 1/2 cup (120 ml) whole milk or buttermilk, room temperature
- 2 teaspoons pure vanilla extract
- For the Cream Cheese Frosting:
- 8 ounces (225 g) cream cheese, cold or slightly cool
- 1/2 cup (115 g) unsalted butter, room temperature
- 3–3 1/2 cups (360–420 g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Optional: 1–2 teaspoons espresso powder for a coffee-kissed frosting
- Optional Garnishes: Dusting of cinnamon, chocolate-covered espresso beans, or a caramel drizzle
How to Make It
- Prep the pans and oven: Heat the oven to 350°F (175°C).
Grease and line two 8-inch round cake pans with parchment, or use a 9×13-inch pan for a sheet cake. Lightly flour the sides.
- Mix the dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and espresso powder until evenly combined.
- Whisk the wet ingredients: In another bowl, whisk granulated sugar, brown sugar, eggs, pumpkin, oil, milk, and vanilla until smooth.
- Combine: Pour the wet ingredients into the dry. Stir with a spatula just until no dry streaks remain.
The batter will be slightly thick.
- Fill and bake: Divide evenly between the prepared pans. Bake 22–27 minutes for 8-inch rounds or 28–34 minutes for a 9×13-inch pan, until a toothpick comes out with a few moist crumbs.
- Cool completely: Let cakes cool in the pan for 10 minutes, then turn out onto racks. Cool until no warmth remains before frosting.
- Make the frosting: Beat butter until creamy, 1–2 minutes.
Add cream cheese and beat until smooth, scraping the bowl. Mix in vanilla and salt. Add powdered sugar gradually until fluffy and spreadable.
If using, beat in espresso powder for a subtle coffee note.
- Frost: For layers, place the first cake on a stand, spread a generous layer of frosting, top with the second, then coat the whole cake. For a sheet cake, spread frosting over the cooled top.
- Finish and serve: Dust with cinnamon, add espresso beans, or drizzle caramel. Slice with a warm knife for clean cuts.
Storage Instructions
- Refrigerate: Because of the cream cheese frosting, store the cake covered in the fridge for up to 4 days.
- Serve at room temp: Let slices sit out 20–30 minutes before serving for the best texture and flavor.
- Freeze: Wrap unfrosted cake layers tightly and freeze up to 2 months.
Thaw in the fridge overnight. You can also freeze frosted slices for 1 month; thaw in the fridge.
- Make-ahead: Bake the layers a day ahead, wrap, and refrigerate. Frost the day you plan to serve.
Benefits of This Recipe
- Consistent results: The oil-and-pumpkin base is forgiving and stays moist.
- Everyday ingredients: No need for special equipment or hard-to-find spices.
- Customizable sweetness: Adjust powdered sugar in the frosting to taste without ruining texture.
- Crowd-pleasing flavors: Coffee, pumpkin, and warm spice hit all the cozy notes.
- Works as cupcakes: Bake 18–24 cupcakes for 18–22 minutes for an easy party option.
Pitfalls to Watch Out For
- Overmixing: Stir the batter just until combined, or the crumb can turn tough.
- Warm cake + frosting: If the cake is even slightly warm, the frosting will slide and melt.
- Runny frosting: If the cream cheese is too soft or you add sugar too quickly, it can thin out.
Chill 10–15 minutes and re-whip.
- Using pumpkin pie filling: It’s pre-sweetened and spiced. Use plain pumpkin purée for accurate flavor and texture.
- Old leaveners: Stale baking powder or soda won’t lift the cake well. Check freshness dates.
Recipe Variations
- Maple Cream Cheese Frosting: Replace 2–3 tablespoons of powdered sugar with pure maple syrup and reduce the rest slightly to keep a thick texture.
- Extra Latte Vibes: Brush cooled layers with a light syrup made from 1/4 cup hot water and 1 teaspoon espresso powder, cooled.
- Nutty Crunch: Fold 3/4 cup toasted chopped pecans or walnuts into the batter or sprinkle over the frosting.
- Chocolate Twist: Add 1/2 cup mini chocolate chips to the batter or finish with a light cocoa dusting.
- Dairy-Free: Use plant milk in the batter and a dairy-free cream cheese and butter for the frosting.
Choose a dairy-free cream cheese that’s firm for best structure.
- Gluten-Free: Substitute a 1:1 gluten-free all-purpose blend with xanthan gum. Let the batter rest 10 minutes before baking for better hydration.
- Sheet Cake Simplicity: Bake in a 9×13-inch pan and keep the frosting thick and swoopy for a casual, shareable dessert.
Can I make this without espresso powder?
Yes. The cake will still taste like pumpkin spice.
For a gentle coffee note without espresso powder, use strong brewed coffee in place of half the milk and let it cool before adding.
What’s the best way to measure flour?
Use the spoon-and-level method: fluff the flour, spoon into the cup, and level with a knife. Better yet, use a kitchen scale for accuracy.
Can I use pumpkin pie spice instead of individual spices?
Yes. Use 2–2 1/2 teaspoons pumpkin pie spice plus a pinch of extra cinnamon if you like a stronger cinnamon note.
Why is my cream cheese frosting soft?
It’s usually from over-warm ingredients or too much liquid.
Start with cool cream cheese, add sugar gradually, and chill briefly if it loosens. A pinch more powdered sugar can help firm it up.
How do I turn this into cupcakes?
Line muffin tins and fill each about 2/3 full. Bake at 350°F (175°C) for 18–22 minutes.
Cool completely, then pipe or spread frosting.
Can I use fresh pumpkin purée?
You can. Make sure it’s well-drained and thick, similar to canned pumpkin. Watery purée can make the cake dense or gummy.
In Conclusion
This Pumpkin Spice Latte Cake with Cream Cheese Frosting brings a familiar coffeehouse flavor into a tender, cozy dessert.
It’s easy to bake, flexible to adapt, and perfect for gatherings or a quiet night in. With warm spices, a hint of espresso, and tangy frosting, every slice tastes like fall in a forkful. Keep this one in your baking rotation whenever the weather turns crisp—or when you just want that PSL magic any time of year.
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Sumayya is a home cook and recipe creator who shares simple, flavorful recipes made for everyday cooking. She believes good food should be easy, comforting, and enjoyed by everyone.
