Pumpkin Spice Latte Cake brings the familiar flavors of a fall coffeehouse drink into a soft, single layer dessert.
Pumpkin puree, pumpkin pie spice, espresso, and vanilla come together in an easy 9×9-inch cake that works beautifully for fall gatherings, afternoon coffee, or dessert tables.
The cake has a tender crumb with warm pumpkin spice throughout, while the espresso swirl adds a subtle coffee note. A sweet coffee soak keeps the cake moist, and creamy espresso frosting adds a smooth finish with a light cinnamon garnish.
Why You’ll Keep Making This Recipe
- Simple Single Layer: No stacking or complicated cake assembly is needed.
- Fall-Friendly Ingredients: Pumpkin, pumpkin spice, cinnamon, and espresso create a seasonal dessert.
- Easy Pan Size: A 9×9-inch square pan makes a manageable cake with straightforward portions.
- Three Flavor Components: The pumpkin cake, coffee soak, and espresso frosting each add something different.
- Beginner Friendly: The batter requires simple mixing and a gentle swirl before baking.
- Great for Coffee Breaks: Its espresso and pumpkin combination makes it especially suited to afternoon treats.
Ingredient Notes & Easy Substitutions
- Pumpkin Puree: Use pure pumpkin puree rather than pumpkin pie filling so you can control the sweetness and spices in the cake.
- Plain Full-Fat Yogurt: Yogurt adds moisture and richness to the batter. Use plain yogurt rather than a flavored variety.
- Espresso Powder: This intensifies the coffee element in both the cake and frosting without adding much liquid.
- Brewed Espresso: Strong brewed coffee can be used as specified in the latte soak, giving you flexibility if espresso is not available.
- Light Brown Sugar: Brown sugar sweetens the coffee soak while adding a deeper flavor than granulated sugar.
- Heavy Cream: Heavy cream helps create a smooth frosting and gives the latte soak a richer consistency.
Pumpkin Spice Latte Cake
This Pumpkin Spice Latte Cake brings all the cozy flavors of fall into one soft, moist dessert. A warmly spiced pumpkin cake is swirled with espresso, brushed with a sweet coffee soak, and finished with creamy espresso buttercream. It’s an easy single-layer cake that’s perfect with a cup of coffee, afternoon tea, or a festive fall dessert spread.
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch square baking pan and line it with parchment paper, leaving some overhang for easy removal.
- Whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk the pumpkin puree, oil, egg, yogurt, and vanilla until smooth.
- Add the wet ingredients to the dry ingredients and gently fold until just combined. Avoid overmixing to keep the cake soft and tender.
- Transfer about ½ cup of the batter to a small bowl and stir in the espresso powder. Spread the remaining pumpkin batter into the prepared pan, dollop the espresso batter over the top, and gently swirl it through with a knife.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 20 minutes, then transfer it to a wire rack to cool completely.
- While the cake cools, combine the espresso, cream, and brown sugar for the latte soak. Stir until the sugar dissolves. Once the cake is cool, poke small holes across the surface and brush the coffee soak evenly over the cake.
- Beat the softened butter and powdered sugar until fluffy. Add the cream, espresso powder, and vanilla and beat until smooth and creamy. Spread the frosting over the cooled cake, drizzle with a little reserved coffee soak, and finish with a light sprinkle of cinnamon.
Nutrition Information
Nutrition values are approximate and can vary depending on the brands of ingredients and portion size.
| Nutrient | Per Serving |
|---|---|
| Calories | 325 |
| Carbohydrates | 42g |
| Protein | 4g |
| Fat | 16g |
| Fiber | 2g |
| Sugar | 28g |
| Sodium | 190mg |
Common Mistakes to Avoid
- Overmixing the Batter: Mixing too much after combining the wet and dry ingredients can affect the cake’s tender texture.
- Using Pumpkin Pie Filling: Pumpkin pie filling contains added sweeteners and spices that can change the intended balance of the recipe.
- Over Swirling: Too much swirling can eliminate the visible espresso ribbons in the finished cake.
- Soaking a Warm Cake: Allow the cake to cool completely before brushing it with the coffee soak.
- Frosting Too Early: Warm cake can soften or melt the espresso frosting.
- Overbaking: Begin checking the cake around the 20 minute mark to avoid drying out the crumb.
Delicious Variations You Should Try
- Extra Coffee: Increase the espresso character by using a stronger coffee in the latte soak.
- Chocolate Pumpkin: Add mini chocolate chips to the pumpkin batter for a chocolate variation.
- Maple Latte: Replace part of the brown sugar in the soak with maple syrup.
- Cream Cheese Frosting: Use a cream cheese frosting instead of the espresso buttercream.
- Nutty Finish: Sprinkle chopped toasted pecans over the frosting.
- Chocolate Drizzle: Finish the frosted cake with a thin chocolate drizzle.
- Spiced Frosting: Add a small pinch of pumpkin pie spice to the buttercream for extra warmth.
More Recipes You’ll Enjoy
- Old Fashioned Pancakes
- Strawberry Buttercream Cake
- Banana and Chocolate Chip Cake
- No-bake Lemon Cheesecake
- Strawberry Shortcake
Best Ways to Store Leftovers
- Room Temperature: Store the frosted cake covered at room temperature if serving within the same day.
- Refrigerator Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Protect the Frosting: Use a container tall enough that the cover does not touch the buttercream.
- Bring to Serving Temperature: Let refrigerated slices sit briefly before serving for a softer frosting.
- Freeze Without Frosting: For longer storage, freeze the unfrosted cake well wrapped and add the frosting after thawing.
Frequently Asked Questions
- Can I use pumpkin pie filling instead of pumpkin puree?
No. Pure pumpkin puree is recommended because pumpkin pie filling already contains sweeteners and spices. - What type of coffee works for the latte soak?
The recipe calls for brewed espresso or strong coffee. Either option provides the coffee component needed for the soak. - Why do I need to poke holes in the cake?
The small holes allow the coffee soak to penetrate the cake rather than remaining only on the surface. - Can I use a different pan size?
The recipe is specifically designed for a 9×9-inch square baking pan, so changing the pan size will affect the cake’s thickness and baking time. - What does espresso powder do in the cake?
Espresso powder gives the cake a concentrated coffee flavor without requiring additional liquid in the espresso swirl batter. - Why does the cake need to cool completely before frosting?
Cooling prevents the buttercream from becoming too soft when it is spread over the cake. - Can I make the espresso frosting less intense?
Yes. The frosting’s espresso powder can be adjusted to suit your preferred coffee flavor while keeping the rest of the frosting ingredients the same.
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