What makes a pumpkin spice latte cake so moist and flavorful ?

The moist texture comes from the combination of canned pumpkin puree, buttermilk, and a buttery base. What sets this cake apart is the latte soak—a blend of espresso, milk, sweetened condensed milk, and pumpkin spice—which seeps into each layer and infuses it with rich, coffeehouse-inspired flavor.

Can I make this pumpkin cake ahead of time for a fall party ?

Yes! In fact, this Pumpkin Spice Latte Cake tastes even better the next day. You can bake and assemble the cake a day in advance. Store it in the fridge to allow the soak and frosting to settle into the layers for a perfectly tender result.

How do I store leftover pumpkin spice cake ?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Because of the cream cheese frosting and latte soak, refrigeration is essential. Bring the slices to room temperature before serving for the best texture and flavor.

Can I use fresh pumpkin instead of canned pumpkin puree ?

You can substitute fresh pumpkin puree, but make sure it’s well-drained and smooth. Canned puree offers consistent moisture and flavor, which is key for the perfect Pumpkin Spice Latte Cake texture. If using fresh, roast and puree the pumpkin, then strain excess moisture with cheesecloth or paper towels.

Pumpkin Spice Latte Cake – 1 Perfect Fall Dessert with a Bold Twist

Description

A moist, rich pumpkin spice latte cake infused with a coffee soak and topped with bold espresso cream cheese frosting. Perfect for fall birthdays or cozy gatherings.

Ingredients

Scale

**For the Pumpkin Cake**

2 1/4 cups (281 g) all purpose flour

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

1 cup (244 g) canned pumpkin puree

**For the Latte Soak**

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

**For the Frosting**

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

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

2. Whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.

3. Cream butter and sugar until light and fluffy.

4. Add eggs one at a time, then mix in vanilla.

5. Add dry ingredients alternately with buttermilk.

6. Stir in pumpkin puree until smooth.

7. Divide batter between pans and bake for 30–35 minutes.

8. While baking, whisk latte soak ingredients until combined.

9. Cool cakes slightly, then brush with latte soak.

10. Beat frosting ingredients until smooth and fluffy.

11. Layer cakes with frosting between each and on top.

12. Decorate as desired and chill before slicing.

Notes

For a deeper flavor, let the cake rest overnight.

Use canned pumpkin for best consistency.

Chill frosting before assembling if it’s too soft.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 32g
Sodium: 230mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 4g
Cholesterol: 65mg