Pumpkin Spice Latte Cake Recipe

Name: Pumpkin Spice Latte Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tbsp pumpkin pie spice; 2 tsp baking powder; 1/2 tsp salt; 1 cup canned pumpkin puree; 1/2 cup strong brewed coffee, cooled; 1/2 cup whole milk; 1 tsp vanilla extract; 3/4 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs

I’ll never forget the first time I tried to make this pumpkin spice latte cake. I was so excited for that first bite, but it came out dense as a brick. I think I used baking powder from the stone age. My husband took one bite and said, “It’s… very seasonal honey,” which is code for “please don’t make this again.” But I was determined. After a few more tries (and fails), I finally nailed it. Now it’s our go-to fall dessert that actually tastes like the famous drink.

Recipe Card

Recipe Title	Pumpkin Spice Latte Cake Recipe
Servings	12
Prep Time	20 minutes
Cooking Time	35 minutes
Calories	approx. 420 per slice

Ingredients

2 cups all-purpose flour
1 tbsp pumpkin pie spice
2 tsp baking powder
1/2 tsp salt
1 cup canned pumpkin puree
1/2 cup strong brewed coffee, cooled
1/2 cup whole milk
1 tsp vanilla extract
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs

That canned pumpkin puree is key, not pumpkin pie filling. I used the pie filling once by accident and it was a sweet, spiced mess. The cake didn’t rise at all. And for the coffee, just brew it strong and let it cool. I’ve poured it in hot before and it started cooking the eggs. Not a good look.

Directions

Preheat your oven to 350°F and grease a 9×13 inch baking pan.
In a medium bowl, whisk together the flour, pumpkin spice, baking powder, and salt.
In another bowl, mix the pumpkin puree, coffee, milk, and vanilla until smooth.
In a large bowl, cream the butter and both sugars together until it’s light and fluffy.
Beat in the eggs, one at a time, into the butter mixture.
Alternately add the dry ingredients and the wet pumpkin mixture to the butter, starting and ending with the dry ingredients. Mix until just combined.
Pour the batter into your prepared pan and spread it out evenly.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan on a wire rack before frosting.

The biggest mistake I make is overmixing the batter after adding the flour. I get impatient and just keep going. It makes the cake tough every single time. Now I fold it gently until the streaks of flour are just gone. It makes all the difference between a light cake and a doorstop.

This pumpkin spice latte cake is the ultimate comfort food for fall. It’s not some fancy, difficult dessert, which is why I love it. I’ve brought it to so many potlucks and it’s always a family favorite. The leftovers are almost better the next day, if it even lasts that long. I usually have to hide a piece for myself.

I’ve tried to make it healthier, I really have. I swapped applesauce for the butter once and it was so gummy we couldn’t eat it. Some things are just meant to be indulgent. This is one of those easy dinner party desserts that feels special but doesn’t require a pastry degree.

What would I change next time? Honestly, not much. Maybe I’d add a dash of espresso powder to the frosting for an extra kick. But after all my failures, this version is pretty perfect for a home cook like me. It’s forgiving, which is my kind of recipe.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
420	58g	19g	5g

Yeah, it’s a cake, so it’s not exactly health food. The nutrition info always surprises my sister, who thinks because it has pumpkin it’s a health food. I’ve made it with lower-fat milk and it was fine, but the whole milk really gives it a better texture. For gluten-free friends, I’ve used a 1-to-1 gluten-free flour blend with great success!

Ingredient Swaps

Ingredient	Substitution
Whole Milk	Oat milk or almond milk
All-Purpose Flour	1-to-1 Gluten-Free Flour
Granulated Sugar	Coconut Sugar
Butter	Vegetable Oil

The oat milk swap works perfectly, it doesn’t change the flavor at all. Coconut sugar makes the cake a bit darker and gives it a deeper, almost molasses-like taste, which I actually love. But the vegetable oil for butter swap was a fail for me. The crumb was way too oily and the flavor wasn’t as rich. Stick with butter if you can.

Tips

Make sure your butter is truly softened, not melted. Microwaving it for a few seconds too long will ruin the creaming process.
Let your coffee cool completely! Adding hot coffee can accidentally cook the eggs in your batter.
Don’t skip the step of alternating your wet and dry ingredients. It seems fussy but it creates a much smoother batter.
Use a light-colored metal pan. Dark pans can make the edges overbrown before the center is done.

I learned the hard way about the butter. I was in a huge rush and melted it, thinking it would cream faster. The cake was flat and greasy. It was such a bummer. Now I take the butter out hours before I even think about baking. Patience is not my strong suit, but it pays off here.

FAQ

Can I make this into cupcakes?
Absolutely! I do it all the time. Just line a muffin tin and fill the cups about 2/3 full. They’ll bake faster, so start checking at around 18-20 minutes. The first time I did this, I overfilled them and had pumpkin spice lava all over my oven. What a mess.

My cake is dense. What did I do wrong?
Oh, I’ve been there. The usual suspects are overmixing the batter or using expired baking powder. Test your baking powder by dropping a little in hot water—if it doesn’t bubble furiously, it’s time for a new can. That was the secret to my first brick-like cake.

Do I have to use coffee?
Well, it is a latte cake, so the coffee flavor is pretty important. But if you really can’t do caffeine, you can use decaf. The flavor will be a little milder, but still delicious. I tried it once with just milk and it was basically just pumpkin cake. Still good, but not the same.

That’s everything I know about making Pumpkin Spice Latte Cake! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.