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Pumpkin Spice Latte Cake With Cream Cheese Frosting - Cozy, Coffee-Kissed Fall Dessert

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Whisk the wet ingredients: In another bowl, whisk granulated sugar, brown sugar, eggs, pumpkin, oil, milk, and vanilla until smooth.
  4. Combine: Pour the wet ingredients into the dry. Stir with a spatula just until no dry streaks remain. The batter will be slightly thick.
  5. 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.
  6. Cool completely: Let cakes cool in the pan for 10 minutes, then turn out onto racks. Cool until no warmth remains before frosting.
  7. 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.
  8. 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.
  9. Finish and serve: Dust with cinnamon, add espresso beans, or drizzle caramel. Slice with a warm knife for clean cuts.