For those who adore the crisp air, vibrant foliage, and warm, comforting flavors that autumn brings, this recipe is for you. As soon as September 1st arrives (yes, I know the official fall equinox is later, but some traditions simply can’t wait!), my home transforms into a haven of fall coziness. You’ll likely find me engrossed in a classic episode of Gilmore Girls, with a steaming pumpkin spice latte in hand, fully embracing the season. This Pumpkin Spice Latte Cake takes that beloved fall beverage experience and elevates it into a truly magnificent dessert.

Developing this pumpkin cake recipe was a labor of love, involving extensive testing to achieve the perfect balance. My goal was to create a pumpkin cake that was distinctively soft, light, and fluffy, avoiding the dense texture often associated with pumpkin bread. After numerous attempts, I finally perfected layers that are wonderfully tender and full of authentic pumpkin flavor. Building on this foundation, I adapted my tried-and-true coffee buttercream frosting recipe, infusing it with aromatic pumpkin spice to complement the cake layers beautifully. The result is a harmonious blend of rich coffee and warm fall spices, reminiscent of your favorite coffee shop drink.

A key aspect of this spiced pumpkin cake’s incredible texture is the use of oil instead of butter, which allows for the straightforward “blended method” of preparation. This means all you need to do is whisk the wet ingredients together, then fold in the dry ingredients – it’s truly that simple! The method ensures a consistently moist and tender crumb that stays fresh longer. If you’re a fan of individual desserts, you can easily adapt this recipe into delightful pumpkin cupcakes; for a similar cupcake experience, I highly recommend trying my pumpkin spice cupcakes.

Craving even more delectable pumpkin-inspired treats? Explore my collection of autumn recipes, including my irresistibly chewy pumpkin cookies, adorable mini pumpkin muffins, classic pumpkin pie with a crispy graham cracker crust, and my comforting pumpkin bread crowned with a luscious cream cheese frosting. Each recipe is designed to bring the warm, comforting flavors of fall right into your kitchen.

Why You’ll Adore This Pumpkin Spice Latte Cake!

• Effortless Baking Experience: This recipe is a testament to simplicity without compromising on flavor or texture. The pumpkin cake batter comes together in a single bowl, eliminating the need for a separate hand mixer or stand mixer, making cleanup a breeze. The frosting, a luscious American buttercream, requires only a few pantry staples and whips up quickly, allowing you to enjoy your delicious creation with minimal fuss.
• Rich & Authentic Pumpkin Flavor: Prepare your taste buds for an explosion of warm, comforting pumpkin spice goodness! This cake achieves its deep, authentic flavor from generous amounts of pure canned pumpkin puree, perfectly balanced with fragrant ground cinnamon and a robust blend of pumpkin pie spice (which typically includes cinnamon, nutmeg, cloves, and allspice). Each bite is a celebration of fall, delivering that nostalgic, spiced pumpkin taste we all crave.
• Perfect PSL Inspired Harmony: What truly sets this cake apart is its unique combination of classic pumpkin spice with a delightful coffee kick. The espresso powder in the frosting mirrors the latte aspect of a traditional PSL, creating an exquisite flavor harmony that is both familiar and exciting. It’s the ultimate dessert for coffee and pumpkin lovers alike, offering a sophisticated twist on a beloved seasonal treat.
• Incredibly Moist & Fluffy Texture: Thanks to the use of neutral oil and buttermilk in the cake batter, these pumpkin layers are exceptionally soft, moist, and tender. The blended method ensures a fine crumb that melts in your mouth, resisting dryness and staying fresh for days. It’s a truly satisfying cake experience that will have everyone asking for a second slice.

Gather Your Ingredients for This Delicious Cake

Creating this spectacular Pumpkin Spice Latte Cake starts with high-quality ingredients. Here’s what you’ll need and why each component is essential for achieving the perfect flavor and texture:

• Pure Pumpkin Puree: This is the heart of our pumpkin cake. It’s crucial to use 100% pure pumpkin puree, typically found in a can, and *not* pumpkin pie filling. Pumpkin pie filling is pre-sweetened and spiced, which would throw off the flavor balance of this recipe. While I haven’t specifically tested this cake with homemade pumpkin puree, canned puree offers consistent moisture and flavor.
• Granulated Sugar: Beyond simply sweetening the cake, granulated sugar plays a vital role in the cake’s structure and helps retain moisture, contributing to a tender crumb. It also provides a beautiful golden hue to the baked layers.
• Light Brown Sugar: Complementing the granulated sugar, light brown sugar not only adds sweetness but also infuses the cake with additional moisture and a rich, slightly caramelized flavor due to its molasses content. This deep, warm note pairs exceptionally well with the earthy pumpkin.
• Pumpkin Pie Spice: A non-negotiable for any pumpkin spice creation! This aromatic blend typically includes cinnamon, nutmeg, cloves, and allspice, creating that quintessential warm, cozy fall flavor. You can easily find it in most grocery stores, or for an extra personal touch, consider making your own homemade pumpkin pie spice blend.
• Ground Cinnamon: To amplify the warm, spicy notes and provide an extra layer of fragrant depth, additional ground cinnamon is added to the cake batter. This ensures a truly spiced and inviting aroma.
• Neutral Oil: Using a neutral-flavored oil such as sunflower oil, vegetable oil, or canola oil is key to achieving a super soft and incredibly moist pumpkin cake. Oil contributes to a tender, delicate crumb that stays moist longer than butter-based cakes.
• Buttermilk: This acidic liquid is integral to the cake’s moisture and tenderness. When buttermilk interacts with baking soda, it creates a gentle lift and contributes to a fine, soft crumb. When I initially tested this recipe without any liquid, the cake turned out too dense and bread-like. Buttermilk ensures an extra moist and soft result, far superior to regular milk in this application.
• All-Purpose Flour: This recipe has been rigorously tested using all-purpose flour. For the most accurate and consistent results, I highly recommend using a kitchen scale to weigh your flour. Measuring flour by volume with cups can easily lead to over-measurement, resulting in a dry and dense cake, which we definitely want to avoid for this tender cake.
• Unsalted Butter: For the luxurious espresso and pumpkin spice buttercream, unsalted butter is a must. Ensure your butter is at proper room temperature – soft enough to indent with a finger but not melted – which usually takes about an hour or so out of the fridge before you begin making the frosting. This ensures a smooth, creamy, and lump-free buttercream.
• Confectioners’ Sugar: Also known as powdered sugar or icing sugar, confectioners’ sugar is essential for sweetening and thickening the buttercream to a beautifully smooth and spreadable consistency. Its fine texture dissolves easily, preventing any grittiness.
• Espresso Powder: This is where the “latte” in our Pumpkin Spice Latte Cake comes to life! Instant espresso powder provides a concentrated coffee flavor to the buttercream without adding excess liquid. Be sure to use a fine powder rather than coarse granules, as granules can leave your frosting with an undesirable gritty texture.

Creative Substitutions & Flavorful Additions

While this Pumpkin Spice Latte Cake is perfect as is, you can certainly customize it to suit your preferences or what you have on hand. Here are some thoughtful substitutions and exciting additions to consider:

• Alternative Frostings: If the espresso and pumpkin spice frosting isn’t quite what you’re looking for, or if you simply want to try something different, there are several fantastic alternatives. Consider swapping it out for the rich browned butter cream cheese frosting from my cardamom cake, a uniquely spiced Biscoff buttercream, or the decadent salted caramel frosting from my salted caramel filled cupcakes. Each option offers a distinct flavor profile that pairs wonderfully with pumpkin.
• Buttermilk Substitutes: If you don’t have buttermilk readily available, you have a couple of easy options. You can directly substitute an equal amount of sour cream or full-fat plain yogurt, both of which will provide similar moisture and tang. Alternatively, you can easily make your own buttermilk substitute at home: for every cup of buttermilk required, simply add 1 tablespoon of lemon juice (or white vinegar) to a measuring cup, then fill the rest of the cup with regular milk and let it sit for 5-10 minutes until it slightly curdles.
• Exciting Cake Additions: Elevate the texture and flavor of your pumpkin cake layers by incorporating mix-ins. Consider folding in 1 cup of chocolate chips (dark, milk, or white), chopped pecans or walnuts for a delightful crunch, or even dried cranberries for a touch of tartness that complements the pumpkin beautifully. Add these with the dry ingredients.
• Extra Drizzle: For an ultimate indulgence, after frosting, drizzle the cake with a homemade or store-bought caramel sauce or a rich chocolate ganache. This adds another layer of flavor and a stunning visual appeal.

1. Prepare Wet Ingredients: Begin by preheating your oven to 350°F (175°C). Lightly grease and line two 8-inch round cake pans with parchment paper circles at the bottom to prevent sticking. In a large mixing bowl, combine the pumpkin puree, neutral oil, large eggs, buttermilk, vanilla extract, granulated sugar, and light brown sugar. Whisk these wet ingredients together thoroughly until they are well combined and smooth.

2. Incorporate Dry Ingredients: To the wet mixture, add the all-purpose flour, baking soda, baking powder, kosher salt, pumpkin pie spice, and ground cinnamon. Using a rubber spatula, gently fold and stir the ingredients until they are *just* combined. Be careful not to overmix, as this can lead to a tough and dense cake. A few streaks of flour are acceptable.

3. Bake the Cake Layers: Divide the cake batter evenly between the two prepared 8-inch cake pans. Place the pans in the preheated oven and bake for approximately 30-40 minutes. To check for doneness, insert a toothpick into the center of one of the cakes. If it comes out clean with no wet crumbs, your cakes are ready.

4. Cool the Cakes Completely: Once baked, remove the cake pans from the oven and allow the cakes to cool in their pans for 5-10 minutes. This helps them firm up slightly before handling. After this initial cooling, carefully invert the cakes onto a wire cooling rack to cool completely. It is crucial for the cakes to be entirely cool before frosting to prevent the buttercream from melting.

5. Prepare the Buttercream Base: In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl with a handheld electric mixer), begin by beating the room temperature unsalted butter on low speed until it’s smooth. Gradually add the confectioners’ sugar, continuing to beat on low speed until fully combined. Once the sugar is incorporated, increase the speed to medium-high and beat for 2-3 minutes until the mixture becomes light, fluffy, and noticeably paler in color. Scrape down the sides of the bowl occasionally to ensure even mixing.

6. Flavor the Frosting and Assemble: With the mixer still on medium-high speed, add the espresso powder, kosher salt, pumpkin spice, and vanilla extract to the buttercream. Beat for another 1-2 minutes until all the flavors are fully incorporated and the frosting is smooth. If the frosting appears too thick, add heavy cream one tablespoon at a time, beating until it reaches your desired spreadable consistency. Once your cake layers are completely cool, assemble the cake by spreading generous amounts of frosting between layers and all over the top and sides. Slice, serve, and enjoy your delightful Pumpkin Spice Latte Cake!

Essential Baking Tips & Notes for Success

Achieving a perfect cake consistently often comes down to a few key techniques and considerations. Here are my top baking tips and notes to ensure your Pumpkin Spice Latte Cake turns out absolutely flawless:

• Ensure Cakes are Fully Cooled Before Frosting: This is perhaps the most critical tip for cake assembly. It is absolutely essential that your cake layers are completely cooled to room temperature before you even think about applying the frosting. A warm or even slightly warm cake will quickly melt the buttercream, leading to a runny, messy frosting that can cause your cake layers to slide right off. Patience is a virtue here!
• Utilize a Kitchen Scale for Accuracy: I cannot stress enough the importance of using a kitchen scale to weigh out your ingredients, especially flour. Baking is a science, and measuring by weight is by far the most accurate method, leading to consistently perfect results. All my recipes are developed and tested using a kitchen scale, ensuring that if you follow suit, your bake will turn out exactly as mine does. Digital kitchen scales are affordable and an invaluable tool for any baker.
• Avoid Overmixing the Cake Batter: Once you’ve added the dry ingredients to the wet, mix the batter only until just combined. Overmixing will develop the gluten in the flour too much, resulting in a cake that is tough, dense, and less tender. A rubber spatula is ideal for gently folding the ingredients together until no streaks of flour remain.
• Plan Ahead with Make-Ahead Options: This recipe is wonderfully accommodating if you like to prepare components in advance.
  • Cake Layers: You can bake the cake layers up to two days ahead of time. Once they are completely cool, wrap each layer tightly in plastic wrap to prevent them from drying out. Store them at room temperature or in the fridge.
  • Frosting: The espresso and pumpkin spice buttercream can also be made up to two days in advance. Store it in an airtight container in the refrigerator. When you’re ready to frost your cake, allow the buttercream to come back to room temperature (this might take an hour or two), then re-whip it with a handheld mixer or stand mixer until it becomes light, fluffy, and easily spreadable again. This revitalizes its texture after refrigeration.
• Room Temperature Ingredients: For both the cake and frosting, having all cold ingredients (eggs, buttermilk, butter) at room temperature is crucial for proper emulsification and a smooth, consistent batter/frosting. This allows ingredients to blend seamlessly, creating a more uniform and tender end product.
• Do Not Open Oven Door Prematurely: Resist the urge to open the oven door during the first 20-25 minutes of baking. A sudden drop in temperature can cause the cake to sink in the middle. Trust your oven and the recommended baking time.

Delightful Serving Suggestions

Once your Pumpkin Spice Latte Cake is baked and beautifully frosted, it’s time to enjoy it! Here are some ideas to enhance the experience and impress your guests:

• The Classic Pairing: Pumpkin Spice Latte: It’s only fitting to serve a slice of this magnificent cake alongside an actual, steaming pumpkin spice latte! The complementary flavors create an indulgent and cohesive fall experience that is simply unmatched.
• A Showstopper for Fall Dinner Parties: This cake makes an elegant and satisfying dessert following a comforting fall meal. Consider serving it after a hearty roasted butternut squash carrot soup or a rich autumnal main course. It’s guaranteed to be a crowd-pleaser and a memorable end to your dinner.
• Creative Decorating Touches: Elevate the visual appeal of your cake with simple decorations. Sprinkle a dash of extra pumpkin spice powder or ground cinnamon over the top for an aromatic and rustic finish. For a more festive look, add fall-themed sprinkles, edible glitter, or finely chopped candied pecans around the base or on top of the cake.
• Salted Caramel Pumpkin Cake Variation: For an extra layer of decadence, transform this into a salted caramel pumpkin cake! You can lightly warm some homemade salted caramel sauce and drizzle it between the cake layers before frosting, or generously pour it over individual slices just before serving. The sweet and salty notes of caramel are a fantastic addition to pumpkin and coffee.
• Utilize Leftover Pumpkin: Don’t let any leftover canned pumpkin go to waste! Use it to create a delicious homemade pumpkin sauce for coffee. It’s perfect for stirring into your morning coffee or adding to other fall beverages for an instant seasonal boost.

Storage & Freezing Instructions

To keep your Pumpkin Spice Latte Cake fresh and delicious, follow these storage guidelines:

Store the assembled cake in an airtight container in the refrigerator for up to 5 days. For the best flavor and texture, allow the cake to come to room temperature for about 30-60 minutes before enjoying. If you don’t have a container large enough for the entire cake, gently press pieces of parchment paper directly onto any exposed cut surfaces of the cake slices. This helps prevent them from drying out.

For longer storage, individual slices of the cake can be frozen. Wrap each slice tightly in plastic wrap, then place them in an airtight freezer-safe container or freezer bag. They will keep well in the freezer for up to 2 months. To enjoy, transfer frozen slices to the refrigerator to thaw overnight, or for a quicker thaw, let them sit at room temperature for a couple of hours before indulging.

Discover More Fall Favorites!

If you loved this Pumpkin Spice Latte Cake, you’re sure to enjoy these other delightful autumn recipes:

If you’ve had the pleasure of making this delightful Pumpkin Spice Latte Cake, please consider leaving a ⭐️ rating and a thoughtful review below! I absolutely love hearing about your experiences and seeing your creations. Don’t forget to tag me on Instagram @alpineella so I can admire your beautiful bakes! You can also stay updated with my latest recipes and baking adventures by following along on Pinterest, Facebook, and TikTok!

Pumpkin Spice Latte Cake

By Ella Gilbert