Name: Pumpkin Spice Latte Cake with Espresso Cream Cheese Frosting Recipe
Prep time: 1 h 30 min
Cook time: 38 min
Total time: 2 h 8 min
Cuisine: American
Ingredients: 2 1/4 cups (281 g) all purpose flour, spooned and leveled; 1 tbsp pumpkin pie spice; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 10 tbsp (140 g) unsalted butter, softened; 1 1/2 cups (300 g) granulated white sugar; 2 eggs, at room temperature; 1 tsp vanilla extract; 1/2 cup (120 ml) buttermilk, at room temperature; 1 cup (244 g) canned pumpkin puree, at room temperature; 1/4 cup (60 ml) espresso or strong coffee; 1/3 cup (80 ml) whole milk; 1/2 cup (150 g) sweetened condensed milk; 1/4 tsp pumpkin pie spice; 1 tsp vanilla extract; 1 cup (224 g) unsalted butter, softened; 8 oz (226 g) cream cheese, cold; 2 cups (260 g) powdered sugar; 1 1/2 tsp vanilla extract; 2 tsp instant espresso powder; 1 1/2 tsp pumpkin pie spice

Jump to Recipe· 4.8 from 145 reviews

If you’re craving something that *literally* tastes like autumn wrapped up in a cake, you’re in for a treat. This Pumpkin Spice Latte Cake with Espresso Cream Cheese Frosting Recipe is my absolute favorite way to enjoy all those cozy fall flavors in one bite. Think tender pumpkin cake soaked in a latte-inspired syrup, finished with a creamy espresso cream cheese frosting that’ll have you swooning. Stick around because I’m about to share every detail to make sure your cake turns out just as magical as mine does every single time!

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Why You’ll Love This Recipe

Authentic Fall Flavors: The pumpkin pie spice and espresso perfectly mimic your favorite pumpkin spice latte but in a comforting cake form.
Moist & Soaked to Perfection: The latte soak saturates the cake, keeping it irresistibly tender and rich without being soggy.
Creamy Espresso Frosting: That espresso cream cheese frosting adds a tangy coffee-kissed finish that takes this cake from good to unforgettable.
Great for Gatherings: Slicing into 16 pieces means you’ll have plenty to share (or not—you won’t blame me!).

A group of square pumpkin cake pieces with a thick cream-colored frosting, each piece sprinkled lightly with cinnamon on top. The pieces are arranged closely together on white parchment paper on a wooden surface with a white marbled texture, with some pieces slightly moved aside revealing the moist, dense orange cake inside. Two small decorative orange pumpkins, one frosted with white stripes, sit nearby, along with a small plate holding cinnamon sticks and star anise. A ceramic jug with a light brown frothy drink is placed at the bottom right, and a woman's hand holds a piece at the bottom left. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Spice Latte Cake with Espresso Cream Cheese Frosting, pumpkin spice cake, fall desserts, pumpkin latte dessert, espresso frosting cake

Ingredients You’ll Need

These ingredients come together to balance spice, sweetness, and creaminess just right. I like to make sure the pumpkin puree is at room temperature for a smooth batter, and using espresso over regular coffee really intensifies that latte flavor!

Flat lay of a small mound of all purpose flour, a neat pile of pumpkin pie spice powder, three pale beige baking powder capsules, a tiny heap of fine baking soda powder, a small pile of coarse sea salt crystals, a handful of unsalted butter cubes with a creamy yellow hue, a small cluster of granulated white sugar grains, two whole brown eggs with clean shells, a small white ceramic bowl of clear vanilla extract, a small white ceramic bowl filled with smooth buttermilk, a small white ceramic bowl with bright orange pumpkin puree, a small white ceramic bowl containing dark espresso coffee, a small white ceramic bowl holding creamy whole milk, a small white ceramic bowl of thick sweetened condensed milk, a block of cold cream cheese with a silky surface, and a small white ceramic bowl of powdered white sugar, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Pumpkin Spice Latte Cake with Espresso Cream Cheese Frosting, pumpkin spice cake, fall desserts, pumpkin latte dessert, espresso frosting cake

All-purpose flour: Spoon it into your measuring cup for accuracy — no packing, to keep the cake light and soft.
Pumpkin pie spice: The star of fall, it adds warm cinnamon, nutmeg, and clove notes that you want to shine.
Baking powder & baking soda: These help the cake rise perfectly and get that tender crumb.
Salt: Just a pinch to balance the sweetness and enhance flavors.
Unsalted butter: Use softened butter for easy creaming; it makes the cake tender and the frosting creamy.
Granulated white sugar: For that classic sweetness that complements pumpkin.
Eggs: Room temperature is key — they help everything emulsify and give structure.
Vanilla extract: Brings a subtle sweetness and depth to both cake and frosting.
Buttermilk: Adds moisture and a slight tang that makes the cake tender and rich.
Canned pumpkin puree: Make sure it’s 100% pumpkin, not pie filling, for the best texture and flavor.
Espresso (or strong coffee): The base of the latte soak for that unmistakable flavor kick.
Whole milk: For the soak — it keeps the cake moist without weighing it down.
Sweetened condensed milk: Adds decadent creaminess and sweetness to the soak.
Powdered sugar: For a smooth, sweet frosting that whips up silky.
Cream cheese: Cold, to get that luxuriously smooth espresso cream cheese frosting texture.
Instant espresso powder: Dissolved into vanilla so you get a bold espresso flavor in the frosting without grittiness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this cake exactly as written but sometimes it’s fun to switch things up! Feel free to personalize it depending on your mood or occasion — you really can’t go wrong here.

Gluten-Free Version: I’ve swapped the all-purpose flour with a gluten-free blend, and it turned out just as moist and flavorful, especially with an extra minute or two baking time.
Dairy-Free Swap: Using coconut oil instead of butter and a non-dairy cream cheese for frosting works great—plus, coconut milk in the soak keeps the latte vibe intact.
Extra Spice Boost: If you’re a spice lover like me, adding a pinch of ground ginger or cardamom to the cake adds a lovely warmth that’s just *chef’s kiss*.
Chocolate Touch: Stir in a handful of chocolate chips before baking—I did this once and my family went crazy for the surprise melty chocolate!

How to Make Pumpkin Spice Latte Cake with Espresso Cream Cheese Frosting Recipe

Step 1: Prepare Your Dry Ingredients

Start by whisking together the flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl. I always like to do this first to make sure everything is evenly distributed, so you don’t end up with little pockets of baking soda or spice in your cake.

Step 2: Cream the Butter and Sugar

In a large bowl, use an electric mixer to whip up softened butter and granulated sugar on high speed for about 2 minutes until the mixture turns pale and fluffy. This step is so important — it traps air that helps your cake rise and stay tender. If you skip this, your cake might turn out dense, and we don’t want that!

Step 3: Add Eggs, Vanilla, Pumpkin & Buttermilk

Next, beat in the eggs and vanilla on medium speed until the batter looks smooth and light. Then add the buttermilk and pumpkin puree—this will look curdled at first, but trust me, it’s all good! The magic happens once you add the dry ingredients. Just keep mixing gently on low speed.

Step 4: Combine Dry and Wet Ingredients

Gradually add the flour mixture to the wet ingredients on low speed, mixing until just combined. Be careful not to overmix here — a few lumps are totally fine, and overmixing can make it tough instead of tender. Scrape the bowl with a spatula to get everything folded in evenly.

Step 5: Bake the Cake

Pour the batter into a greased and parchment-lined 9×9-inch pan and bake at 350°F (175°C) for 35-38 minutes. Test it with a toothpick — it should come out clean or with just a few moist crumbs. When it’s done, let it cool in the pan for about 30 minutes before gently lifting the cake out using the parchment. Then let it cool fully on a wire rack.

Step 6: Make the Latte Soak

While the cake cools, whisk together espresso, milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a small jug. This soak is what makes the cake so luscious and packed with latte flavor—don’t rush this step!

Step 7: Prepare the Espresso Cream Cheese Frosting

Beat softened butter on high speed for 5-10 minutes until it’s pale and fluffy. Adding the cold cream cheese next, mix on medium speed until combined and creamy. Gradually sift in powdered sugar while mixing slowly, then increase the speed again to get a light, airy texture. Finally, dissolve the instant espresso powder into vanilla extract, add to the bowl with pumpkin pie spice, and whip everything together until the frosting feels like a cloud.

Step 8: Assemble Your Cake

Once your cake is completely cool, slice off a very thin layer from the top — this helps the latte soak absorb easier without making the surface mushy. Using a wooden stick or the handle of a spoon, poke lots of holes all over. Pour the latte soak slowly over the cake and let it sink in patiently. Finally, spread a generous layer of that luscious espresso cream cheese frosting on top and sprinkle with a touch more pumpkin pie spice for a pretty finish. Cut into 16 slices and prepare to impress!

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Pro Tips for Making Pumpkin Spice Latte Cake with Espresso Cream Cheese Frosting Recipe

Room Temperature Ingredients: I never underestimate this—room temp eggs, pumpkin, and buttermilk mix better and give you a smoother batter every time.
Don’t Skip the Latte Soak: This step keeps the cake moist and infuses espresso flavor—wait for the cake to cool completely or you’ll lose some of the soak into the pan.
Whip Butter Long Enough: Patience here pays off; the frosting is creamier and lighter if you take your time whipping butter before adding cream cheese.
Poke Evenly for Best Absorption: Poking big holes or unevenly can cause the soak to pool—small, consistent holes will soak up all the goodness evenly.

How to Serve Pumpkin Spice Latte Cake with Espresso Cream Cheese Frosting Recipe

The image shows a close-up of a square piece of moist pumpkin cake with two layers: the bottom layer is a soft, spongy pumpkin-colored cake with visible crumbs, and the top layer is a thick, creamy light brown frosting sprinkled with a fine dust of cinnamon. Behind this piece, there are several similar square pieces arranged closely together, all frosted on top with the same cinnamon sprinkled frosting. The cake squares sit on a light brown parchment paper over a wooden surface, with star anise spices positioned near the front edges of the cake pieces. The blurred background shows a muted orange pumpkin and a matching vase, all against a white marbled texture surface. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Spice Latte Cake with Espresso Cream Cheese Frosting, pumpkin spice cake, fall desserts, pumpkin latte dessert, espresso frosting cake

Garnishes

For garnishes, I love sprinkling a bit of extra pumpkin pie spice or a light dusting of espresso powder on top of the frosting — it not only looks pretty but enhances the aroma with every bite. Sometimes I add a few toasted pecans or a drizzle of caramel sauce for an elegant touch when serving guests.

Side Dishes

This cake pairs remarkably well with a simple cup of black coffee or a spiced chai latte if you want to keep the cozy vibe going. On the lighter side, some spiced whipped cream or vanilla ice cream served alongside elevates the experience—especially if you’re serving this as a dessert after dinner.

Creative Ways to Present

I like to serve individual slices on colorful plates with a cinnamon stick on the side for an autumn-themed presentation. For special occasions, stacking smaller square slices into a rustic “layered” cake tower or serving with a big dollop of frosting piped on top makes guests feel really spoiled.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly with plastic wrap or in an airtight container in the fridge. Because of the cream cheese frosting and soak, refrigeration is a must. It stays perfectly moist and flavorful for up to 4 days—though, honestly, mine rarely lasts that long!

Freezing

Freezing the cake works well if you wrap whole or sliced cake tightly in plastic wrap and then foil. I’ve frozen slices with frosting on before; just thaw overnight in the fridge and let the cake come to room temp before serving. The texture stays surprisingly fresh!

Reheating

If you want to enjoy leftovers warm, I heat individual slices in the microwave for about 15 seconds. I’m careful not to overheat because the cream cheese frosting can soften too much — a gentle warm-up brings out the pumpkin and espresso flavors beautifully.

FAQs

Can I use regular coffee instead of espresso in this Pumpkin Spice Latte Cake with Espresso Cream Cheese Frosting Recipe?

Absolutely! Strong brewed coffee can be substituted for espresso if you don’t have an espresso machine. Just make sure it’s brewed quite strong to maintain that rich, bold coffee flavor in the cake soak and frosting. The taste will still be delicious, though espresso gives it a slightly deeper, more intense flavor.
How do I prevent the cake from getting soggy when adding the latte soak?

The key is poking lots of small holes evenly across the cooled cake and slowly pouring the soak over, allowing time for the liquid to absorb between pours. Removing that thin top layer before soaking also helps the soak seep in without pooling on the surface. If you pour too quickly or skip poking, the soak won’t absorb properly and might pool, making it soggy.
Can I make this Pumpkin Spice Latte Cake with Espresso Cream Cheese Frosting Recipe ahead of time?

Yes! You can bake the cake and make the frostings a day ahead, refrigerate them separately, then assemble when ready. Just be sure to soak the cake and frost it shortly before serving for best texture and freshness. This approach helps with party prep or busy days!
What if I don’t have instant espresso powder for the frosting?

You can substitute with strong brewed espresso concentrated by reducing the liquid a bit, though it might slightly thin the frosting. Alternatively, finely ground espresso or coffee can be carefully mixed in, but this can cause texture grit. Instant espresso powder is best for a smooth, rich flavor.

Final Thoughts

This Pumpkin Spice Latte Cake with Espresso Cream Cheese Frosting Recipe has become one of my absolute go-to treats when the weather cools down and my family wants something cozy and a little fancy all at once. It’s a little labor of love but worth every minute, especially with that espresso frosting that just steals the show. I can’t wait for you to try it out — whether for a special occasion, afternoon coffee moment, or just because you deserve a slice of autumn sunshine. Let me know how yours turns out, and happy baking!