Here in Austin, Texas, October is in full swing. While the afternoons still have that signature Texas warmth, the mornings are finally crisp, and my kitchen is officially in fall mode. And what says "fall" more than the iconic Pumpkin Spice Latte? This Pumpkin Spice Latte Cake is that beloved drink in dessert form - and if you're a pumpkin lover, it pairs beautifully with the Pumpkin French Toast for the coziest fall brunch imaginable.
It's an incredibly moist, perfectly spiced pumpkin cake soaked in a sweet espresso-milk mixture, all topped with a tangy, coffee-infused cream cheese frosting. It's the ultimate cozy treat for any fall gathering, a perfect accompaniment to a hot cup of coffee, and a total showstopper for your Thanksgiving dessert table. I also love serving it after a comforting dinner like Ground Turkey and Potato Skillet or next to a tin of Christmas Fruitcake Cookies when I'm curating a dessert table full of contrasts.
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Tested in my kitchen: The "latte soak" is a game-changer. My first test was delicious as a plain cake, but adding the soak (similar to a Tres Leches) transforms the crumb into something unbelievably moist and flavourful. Also, using cold cream cheese for the frosting (while the butter is soft) is my secret weapon-it prevents the frosting from becoming soupy!
Your Favourite Coffee Shop Drink, in Cake Form
This isn't just a simple pumpkin cake. It's a full experience. The base is a tender, one-bowl pumpkin cake spiced with plenty of pumpkin pie spice. While it's still warm, you poke holes all over it and pour a sweet, coffee-infused "latte soak" over the top. This infuses every bite with that signature coffee flavour. The finishing touch is a rich, tangy Espresso Cream Cheese Frosting that balances the sweetness perfectly. It's everything you love about the drink, reimagined.
Why You'll Love This Recipe
- Incredibly Moist: The combination of pumpkin puree, buttermilk, and the final latte soak makes this one of the moistest cakes you'll ever try.
- Intense PSL Flavour: You get all the key components: real pumpkin, warm spices, rich espresso, and creamy "milk" flavour from the frosting and soak.
- Perfect Make-Ahead: This cake needs to cool and absorb the soak, making it an ideal dessert to prepare a day in advance for a party or holiday.
- Ultra-Creamy Frosting: The Espresso Cream Cheese Frosting is stable, tangy, and packed with real coffee flavour. It's the perfect complement.
Ingredients
Here's what you'll need for this decadent cake. For the full list with precise measurements, see the recipe card at the end of the post!
For the Pumpkin Cake
- All-Purpose Flour: Spooned and levelled for an accurate, tender crumb.
- Spices: A full tablespoon of pumpkin pie spice for that signature flavour.
- Leaveners: Both baking powder and baking soda.
- Salt: To balance all the sweetness.
- Butter: Unsalted butter, softened to room temperature for proper creaming.
- Sugar: Granulated white sugar is all you need for the cake base.
- Eggs: Two large eggs, at room temperature to ensure they mix in smoothly.
- Vanilla Extract: Use pure vanilla extract.
- Buttermilk: Room temperature buttermilk adds tang and tenderness. (See tips for a substitute!)
- Pumpkin: Canned pumpkin puree (make sure it's 100% pure pumpkin, not pumpkin pie filling).
For the Latte Soak
- Espresso: A shot of fresh espresso or strong-brewed coffee.
- Milk: Whole milk works best for richness.
- Sweetened Condensed Milk: This is the secret to a rich, sweet, and creamy soak.
- Spices & Vanilla: A bit more pumpkin pie spice and vanilla extract.
For the Espresso Cream Cheese Frosting
- Butter: Unsalted butter, softened to room temperature.
- Cream Cheese: Full-fat, brick-style cream cheese. This must be cold from the fridge!
- Powdered Sugar: Sifted, to ensure a smooth, lump-free frosting.
- Flavour: Pure vanilla extract, instant espresso powder, and more pumpkin pie spice.
How to Make Pumpkin Spice Latte Cake
This recipe has three delicious parts: the cake, the soak, and the frosting. Let's break it down!
Step 1: Make the Pumpkin Cake
First, I preheat my oven to 350°F (177°C). I grease a 9×9 inch light metal baking pan and line it with parchment paper, leaving an overhang "sling" on two sides for easy removal.
In a medium bowl, I whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. I set this dry mixture aside.
In a large bowl, I use an electric mixer (a stand mixer with the paddle attachment or a hand mixer works) to cream the softened butter and granulated sugar on high speed for 2 minutes, until it's pale and fluffy. I scrape down the sides, then add the room-temperature eggs and vanilla, mixing on medium speed for 1 minute until smooth.
Next, I add the room-temperature buttermilk and canned pumpkin puree. I mix this on medium-low speed until just combined. The batter will look curdled and broken at this point-do not panic! This is totally normal, and it will all come together once the flour is added.
I add the dry ingredient mixture to the wet ingredients and mix on low speed until the batter is just combined. I use a rubber spatula to scrape the sides and bottom of the bowl to ensure no flour pockets remain.
Step 2: Bake and Soak the Cake
I pour the batter into my prepared 9x9 pan and bake for 35-38 minutes. The cake is done when a toothpick inserted into the centre comes out clean.
I let the cake cool in the pan on a wire rack for 30 minutes. While it's cooling, I make the soak. In a liquid measuring cup, I whisk together the espresso (or strong coffee), whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract.
After 30 minutes of cooling (the cake should still be warm, not hot), I use a wooden skewer or the handle of a wooden spoon to poke holes all over the top of the cake. I then slowly pour the latte soak mixture evenly over the top, letting it absorb into the holes. I then let the cake cool completely to room temperature on the wire rack before frosting.
Step 3: Make the Espresso Cream Cheese Frosting
While the cake cools completely, I make the frosting. In a large bowl, I beat the softened butter with an electric mixer on high speed for 5-10 minutes. This is my secret to a non-grainy frosting-the butter should be super pale, light, and fluffy.
Next, I add the cold cream cheese (cut into a few pieces) and mix on medium speed only until it's combined and fluffy. Don't overbeat this step!
I sift in the powdered sugar, a little at a time, mixing on low speed until it's all incorporated. Then I mix on high speed for 1 minute. In a small ramekin, I dissolve the instant espresso powder into the vanilla extract (this prevents grittiness). I add this espresso-vanilla mixture and the pumpkin pie spice to the frosting, mix on medium-low to combine, then beat on high for one last minute until light and fluffy again.
Step 4: Assemble the Cake
Once the cake is completely cool (this is important, or the frosting will melt!), I transfer it to a serving plate. I spread a thick, generous layer of the espresso cream cheese frosting over the top using an offset spatula. I like to finish it with a light sprinkle of pumpkin pie spice. Finally, I cut it into 16 slices and serve!
Common Mistakes to Avoid
- Using Cold Ingredients in the Cake: Adding cold eggs, buttermilk, or pumpkin to the creamed butter will cause the batter to curdle and break. Use room temperature ingredients (except for the frosting!).
- Overmixing the Cake Batter: Once you add the flour, mix only until it's combined. Overmixing will result in a tough, dense cake, not a light, tender one.
- Frosting a Warm Cake: This is a recipe for disaster! The soak can go on a warm cake, but the cream cheese frosting must go on a completely cooled cake, or it will melt into a soupy mess.
Tips and Tricks for Success
- Room Temp for Cake, Cold for Frosting: This recipe is specific! Room temperature cream cheese, eggs, and buttermilk for the cake batter to ensure a smooth emulsion. Cold cream cheese (with very soft butter) for the frosting to ensure it stays stable and fluffy, not runny.
- Don't Worry About Curdled Batter: When you add the pumpkin and buttermilk, the batter will look curdled. Trust the process! It will become smooth and beautiful once the flour is added.
- Sift Powdered Sugar: For the smoothest, most luxurious frosting, always sift your powdered sugar and cocoa powder (if using). It's an extra step, but worth it.
- Patience with the Soak: Pour the latte soak over the warm cake slowly. It might look like a lot of liquid, but the cake will absorb it all as it cools, making it incredibly moist.
Variations
This cake is already quite decadent, but here are a few fun ideas!
- Add Chocolate Chips: Fold 1 cup of mini chocolate chips or toffee bits into the cake batter at the very end.
- Add Nuts: Fold in 1 cup of toasted chopped pecans or walnuts for a lovely crunch.
- Shortcut Frosting: If you're short on time, a store-bought cream cheese frosting can work; just mix in 2 teaspoons of instant espresso powder.
How to Serve
This Pumpkin Spice Latte Cake is a rich and impressive dessert, perfect for any fall or holiday gathering.
- Serve chilled or at cool room temperature.
- Cut into small squares (16), as it's very rich and decadent.
- It's the perfect dessert to follow a Thanksgiving meal or to serve at an autumn brunch.
- It needs nothing else, but a hot cup of coffee or a cold glass of milk is always a welcome companion.
Make Ahead and Storage
This is a fantastic make-ahead dessert!
- Make Ahead: This cake is arguably better on day two, after the soak has fully permeated the cake and the flavours have meld. You can make it 1-2 days in advance.
- Storage: Because of the cream cheese frosting and the milk-based soak, this cake must be stored in an airtight container in the refrigerator. It will keep well for up to 5 days.
- Freezing: You can freeze the unfrosted, soaked cake. Cool it completely, wrap it tightly in plastic wrap, and then a layer of foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
Recipe Notes / What I Learned
When I first tested this frosting, I used softened cream cheese, and it was a disaster-far too soft. The "reverse" method of beating the softened butter until fluffy, then adding the cold cream cheese and mixing just until combined is a brilliant trick I learned for creating a stable, pipe-able cream cheese frosting that isn't runny. It's my go-to method now!
Nutrition Snapshot
Estimated Nutrition Per Serving (1/16th of cake): ~410 calories · 5g protein · 55g carbs · 20g fat (This is an approximation and can vary based on specific brands of ingredients used.)
Sweet Potato Pound Pudding
Equipment
- 9x5-inch loaf pan
- Stand mixer
- Mixing bowls
- Whisk
- Wire rack
Ingredients
Group: Ingredients
- 2 cups mashed sweet potatoes
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ cup milk
Instructions
- Roast sweet potatoes at 400°F for 45-60 minutes until completely tender, then peel and mash until smooth.
- Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan.
- In a stand mixer, cream butter and sugar for 3-4 minutes until pale and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Fold in mashed sweet potatoes, vanilla, cinnamon, nutmeg, and salt until the batter turns a beautiful orange color.
- In a separate bowl, whisk together flour and baking powder.
- Add the dry ingredients to the sweet potato mixture in three parts, alternating with milk in two parts, beginning and ending with flour.
- Pour batter into prepared pan and smooth the top.
- Bake for 55-65 minutes until a toothpick comes out with a few moist crumbs.
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
- For best results, let rest 4 hours before serving.
Nutrition
FAQs
Can I make this in a 9x13 pan?
Yes, but the cake will be much thinner. You'll need to reduce the baking time significantly (start checking around 25-30 minutes). I recommend sticking with the 9x9 inch pan for a thick, plush cake.
What if I don't have buttermilk?
You can easily make a substitute! Add ½ tablespoon of white vinegar or lemon juice to ½ cup of whole milk. Let it sit for 5-10 minutes. It will curdle slightly and be ready to use!
Can I use pumpkin pie filling?
No, you must use 100% pure pumpkin puree. Pumpkin pie filling is already sweetened and heavily spiced, which will throw off the entire flavour and sweetness balance of the cake.
