This pumpkin spice latte cake is soft, warmly spiced, and topped with a tangy cream cheese frosting infused with espresso for the perfect PSL twist. With cozy flavors of pumpkin pie spice and a bold kick of coffee, it's a fall dessert that feels indulgent, yet is totally approachable.
The pumpkin cake itself if moist and tender thanks to pumpkin puree and buttermilk, while the frosting brings balance with a creamy, slightly tangly finish. A dusting of espresso and cinnamon on top brings home the pumpkin spice latte feeling, and will make you skip the line at Starbucks! Or...maybe you'll just double down on the PSL and PSL cake (good with me).
Want the pumpkin cake without the coffee kick? Try this pumpkin bread with maple cream cheese frosting, pumpkin coffee cake, chewy pumpkin cookies, pumpkin stuffed french toast, or bakery-style pumpkin muffins for some more basic pumpkin recipes.
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Why You'll Love This Recipe
Coffee & pumpkin flavors - inspired by the classic fall latte, this pumpkin spice latte cake packs all the flavor of your grande-sized favorite.
Ultra tender cake - pumpkin puree and buttermilk keep the pumpkin cake super moist, soft, and tender for days.
Espresso frosting - the addition of cream cheese makes this tangy, creamy, and just sweet enough, paired with the deep roasted espresso flavor.
Ingredients
- Pumpkin puree. Pure pumpkin puree (not pumpkin pie mix) is used, as we'll add our own spices and sugar. This recipe was tested with Libby's brand pumpkin puree.
- Pumpkin pie spice. Used in both the cake and espresso frosting, this single ingredient pairs all of your favorite pumpkin pie flavors into one.
- Buttermilk. This keeps the cake moist and rich thanks to it's fat content and tangy flavor.
- Butter. Used in both the cake and the frosting to provide flavor and structure.
- Cream cheese. Full-fat, brick-style cream cheese is mixed into the frosting to help cut the sweetness of a traditional American buttercream.
- Instant espresso powder. This is the best way to add espresso flavor in a concentrated manor, without adding too much liquid to the frosting.
- Powdered sugar. The main sweetening agent in the frosting, and leads to an ultra-smooth final icing.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Use chai spice instead of pumpkin spice for a slight flavor twist.
- Swap greek yogurt or sour cream (full-fat) for the buttermilk.
- Add ½ cup chocolate chip or toasted pecans to the batter for extra texture.
- Use mascarpone instead of cream cheese for a less tangy frosting.
- Make it a layer cake by doubling the recipe and baking it in two 9" rounds.
How to Make This Recipe
One: Cream together the butter, sugar, and vanilla.
Two: Add the eggs one at a time and beat until combined.
Three: Mix in the pumpkin puree and scrape down the sides.
Four: Add half of the flour, spices, and baking soda and mix until almost combined.
Five: Mix in the buttermilk and remaining flour mixture until no flour bits remain.
Six: Spread into a prepared 8x8" pan, then bake and cool completely.
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Seven: Mix together the espresso powder and milk, then beat it in with the butter, powdered sugar, vanilla, and pumpkin pie spice. Once smooth, mix in the cream cheese.
Eight: Spread onto the cooled cake, then dust with a mixture of cinnamon and espresso powder before slicing and serving.
Expert Tips
- Don't overmix the batter once you add the flour. Overmixing will make the cake gummy and stodgy!
- Cool the cake completely before frosting or else the frosting will melt off!
- For a stronger coffee flavor, increase the espresso powder to 4 teaspoons.
- Use room temperature dairy ingredients for the best results in both the cake and the espresso frosting.
Recipe FAQs
Fresh pumpkin contains A LOT of excess water, so it needs to be well-pureed and well drained to remove as much liquid as possible before using it.
Use greek yogurt or sour cream, instead! It will produce very similar results.
Yes! Bake the cake a day in advance and store covered at room temperature. Make the frosting and slather it on the day you plan to serve it.
Yes! Split the batter evenly in a standard muffin tin (greased or with cupcake liners) and bake for 18-20 minutes until set. Cool, then frost.
Storage
Room temperature - store the frosted cake covered at room temperature for one day.
Refrigerator - store covered in the fridge for up to 4 days. Bring to room temperature before serving.
Freezer - wrap the cooled, unfrosted cake in plastic wrap, then foil and freeze for up to 2 months. Unwrap and thaw at room temperature, then frost.
More Pumpkin Recipes You'll Love
What to Know When Cooking with The Cozy Plum
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
📖Recipe
Pumpkin Spice Latte Cake
Equipment
- Stand mixer with paddle attachment, or handheld mixer
Ingredients
Pumpkin Cake
- 1¾ cups all purpose flour
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon kosher salt
- ¼ cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 1 cup canned pumpkin puree
- ¾ cup buttermilk room temperature
Espresso Frosting
- 3 teaspoons instant espresso powder
- 2 tablespoons milk
- ¼ cup unsalted butter room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 8 oz cream cheese room temperature
Instructions
Pumpkin Cake
- Grease and line an 8x8-inch pan with parchment paper slings. Preheat the oven to 350℉.
- In a large bowl, whisk together the flour, baking soda, pumpkin pie spice and salt and set aside.1¾ cups all purpose flour, 1 teaspoon baking soda, 1 tablespoon pumpkin pie spice, ½ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), cream together the butter, sugar and vanilla until smooth and fluffy, about 3 minutes.¼ cup unsalted butter, 1 cup granulated sugar, 1 teaspoon vanilla extract
- With the mixer on low speed, add in one egg at a time until incorporated, then mix in the pumpkin puree. Scrape down the sides.2 large eggs, 1 cup canned pumpkin puree
- Add half of the flour mixture and mix, then all of the buttermilk, and then the remaining flour mixture. Mix until just combined. Use a rubber spatula to scrape down the sides and combine any additional flour by hand.¾ cup buttermilk
- Spread the cake evenly into the pan, then bake for 28-32 minutes until a toothpick inserted into the center comes with a few moist crumbs but no wet batter.
- Cool completely on a wire rack.
Espresso Frosting
- Mix the espresso powder with the milk to dissolve.3 teaspoons instant espresso powder, 2 tablespoons milk
- Cream together the butter, powdered sugar, vanilla, pumpkin pie spice, and espresso mixture until smooth, a few minutes. Add in the cream cheese and mix to combine, then scrape down the sides and mix again until very smooth.¼ cup unsalted butter, 2 cups powdered sugar, 2 teaspoons vanilla extract, 1 teaspoon pumpkin pie spice, 8 oz cream cheese
- Spread on top of the cooled cake, then dust with a mixture of ground cinnamon and espresso powder.
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