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Where coffee meets cake in the coziest fall bake yet.

There’s something undeniably comforting about a warm cup of pumpkin spice latte on a crisp autumn day. But what if you could enjoy that same beloved flavor in cake form? This Pumpkin Spice Latte Cake Recipe brings everything you love about your favorite seasonal drink into a soft, spiced, coffee-kissed dessert.

As a mom and a home baker, I live for recipes like this. It’s cozy, comforting, and makes the house smell like fall dreams. Whether you’re baking it for a quiet weekend or serving it up at your next family get-together, this cake is always a win.

Why This Pumpkin Spice Latte Cake Recipe in Your Fall Baking Lineup

It’s easy enough for beginners
Made with pantry staples
Combines real pumpkin, brewed coffee, and cream cheese frosting
Deliciously moist with just the right amount of spice

I tested this recipe with my youngest playing underfoot and a laundry list of things to do—and still nailed it. That’s how you know it’s a keeper!

Ingredients You’ll Need TO MAKE Pumpkin Spice Latte Cake Recipe

For the Cake:

2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup unsalted butter
1 1/2 cups granulated sugar
3 large eggs
1 cup canned pumpkin puree
1/2 cup strong brewed coffee, cooled
1 teaspoon vanilla extract

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
3 cups powdered sugar
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice

How to Make Pumpkin Spice Latte Cake Recipe (Step-by-Step)

Step 1: Prep Your Pan

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper for easy cleanup.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together:

All-purpose flour
Baking soda
Pumpkin pie spice
Salt

This step helps distribute the spices evenly—don’t skip it.

Step 3: Cream the Butter and Sugar

In a large bowl, beat the butter and sugar until it looks light and fluffy. I use a handheld mixer for this, but a stand mixer or even a sturdy whisk can do the trick.

Step 4: Add the Eggs

Crack in the eggs one at a time. Beat after each one until it’s fully mixed in.

Step 5: Mix in Pumpkin, Coffee, and Vanilla

Stir in:

Pumpkin puree
Brewed coffee (make sure it’s cool)
Vanilla extract

This is where that latte flavor starts to come alive. It smells so good already!

Step 6: Combine Wet and Dry

Gradually mix the dry ingredients into the wet. Stir gently until just combined. No need to overwork it—you want that cake to stay tender.

Step 7: Bake

Pour the batter into your prepared pan. Smooth out the top with a spatula.

Bake for 30–35 minutes, or until a toothpick poked in the center comes out with just a few moist crumbs.

Cool completely in the pan on a wire rack before frosting.

Let’s Talk Frosting

Make the Cream Cheese Frosting

In a mixing bowl, beat together:

Cream cheese
Butter

Then add:

Powdered sugar
Vanilla extract
Pumpkin pie spice

Beat until it’s smooth and fluffy. If it’s too thick, add a splash of milk. If it’s too soft, chill it for a few minutes before frosting.

Frost the Cake

Once your cake is cool, spread the frosting generously over the top. I like to swirl mine with the back of a spoon for that homemade bakery look.

Easy Tips & Fun Variations

Make it easier: Use boxed spice cake mix and add pumpkin puree + coffee.
Pumpkin spice poke cake: Poke holes in the cooled cake and pour sweetened coffee over before frosting.
Make it a layer cake: Double the recipe and use two 9-inch pans.
Add texture: Toss in chopped pecans or walnuts for crunch.
Decorate: Sprinkle cinnamon or nutmeg on top for a pretty finish.

How to Store Pumpkin Spice Latte Cake Recipe

Store frosted cake covered in the fridge for up to 5 days.
Let it sit out for 30 minutes before serving for the best flavor and texture.
Want to make ahead? Bake the cake, wrap it tight (unfrosted), and freeze for up to 2 months.

FAQs About Pumpkin Spice Latte Cake Recipe

Can I use instant coffee instead of brewed?

Yes! Dissolve 1 tablespoon of instant coffee in 1/2 cup hot water. Let it cool before using.

What kind of pumpkin puree should I use?

Plain canned pumpkin. Not the pre-sweetened pie filling. You want full control of the flavor.

Can I bake this in a bundt pan?

Yes! Just grease it really well and extend the baking time to 45–50 minutes.

More Cozy Fall Recipes to Try

Pumpkin Dump Cake Recipe – super easy and so rich.
Cinnamon Roll Bread – A Sweet Spiced Delight – ideal for brunch.
Maple Glazed Apple Blondies – soft, chewy, and full of fall flavor.

Final Thoughts from My Kitchen to Yours

This Pumpkin Spice Latte Cake Recipe is exactly what I crave when sweater weather rolls in. It’s not fussy, it’s not fancy—it’s just right. Moist, warmly spiced, and topped with a rich cream cheese frosting that’s worth licking off the spoon.

I hope you’ll bake this soon. And when you do, I’d love to hear about it!

Tell Me What You Think!

Did you bake this cake? Add a twist? Serve it with a PSL on the side?

👉 Drop a comment below and tag me @RitzyRecipes on Instagram. Your photos make my day!

And don’t forget to pin it over on Pinterest so you can come back to it anytime.