Pumpkin Spice Latte Cake

Pumpkin spice latte cake is what happens when your favorite fall coffee order stops being a drink and becomes dessert. This pumpkin spice latte cake bakes real espresso right into a moist, deeply spiced pumpkin sheet cake, then crowns it with a silky espresso cream cheese frosting that tastes exactly like the foam on top of a latte — sweet, tangy, and unmistakably coffee. One 9×13 pan, about 20 minutes of hands-on work, no layers to stack, no piping bag, and fifteen generous squares that feed a whole Thanksgiving table. It is the cake for the person who orders a PSL in September, keeps ordering it through November, and secretly wishes they could eat it with a fork.

Why This Pumpkin Spice Latte Cake Works

• The espresso is in the cake, not just on top. A tablespoon of instant espresso powder in the batter gives the whole crumb a warm coffee depth that makes the pumpkin taste more pumpkin-y — coffee is a flavor amplifier, not just a garnish here.
• It stays moist for days. Pumpkin puree, oil, and brown sugar keep this sheet cake soft and tender long after most cakes dry out, which is exactly what you want from a make-ahead Thanksgiving dessert.
• The frosting tastes like latte foam. Espresso dissolved into cream cheese frosting gives a sweet, tangy, coffee-kissed finish that balances the spiced cake underneath instead of just sitting on it.
• One pan, zero fuss. A sheet cake means no layering, no leveling, no crumb coat — bake, cool, frost, slice. It travels to a potluck in the same pan it baked in.
• It feeds a crowd. Fifteen squares from a single pan, and the flavor actually improves overnight as the spices deepen — bake it Wednesday, serve it Thursday.

Ingredients for Pumpkin Spice Latte Cake

• 2 1/2 cups (312 g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 tablespoon instant espresso powder
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 1/2 cup (120 ml) vegetable oil
• 1/2 cup (113 g) unsalted butter, melted and slightly cooled
• 4 large eggs, room temperature
• 1 can (15 oz / 425 g) pumpkin puree (not pumpkin pie filling)
• 1/3 cup (80 ml) whole milk
• 2 teaspoons vanilla extract
• 8 oz (226 g) full-fat cream cheese, softened to room temperature
• 1/2 cup (113 g) unsalted butter, softened to room temperature
• 2 1/2 cups (300 g) powdered sugar, sifted
• 1 1/2 teaspoons instant espresso powder, dissolved in 1 tablespoon hot water and cooled
• 1 teaspoon vanilla extract
• Pinch of fine salt
• Ground cinnamon and a few chocolate-covered espresso beans, to decorate (optional)

How to Make Pumpkin Spice Latte Cake

1. First, heat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line the bottom with parchment paper.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and espresso powder in a large bowl until evenly combined.
3. Next, in a second large bowl, whisk the granulated sugar, brown sugar, oil, and melted butter until smooth. Whisk in the eggs one at a time. Then whisk in the pumpkin puree, milk, and vanilla until the mixture is smooth and glossy.
4. Add the dry ingredients to the wet in two batches, folding with a spatula just until no streaks of flour remain. Do not overmix — a few small lumps are fine.
5. Scrape the batter into the prepared pan and smooth the top. Bake at 350°F (175°C) for 32–35 minutes. It is done when a toothpick inserted in the center comes out with just a few moist crumbs and the top springs back when gently pressed.
6. Cool the cake completely in the pan on a wire rack, about 1 hour. A warm cake melts frosting, so wait until the pan feels cool to the touch.
7. Then, beat the softened cream cheese and butter in a large bowl on medium speed until completely smooth and fluffy, about 2 minutes. Beat in the dissolved espresso, vanilla, and salt.
8. Add the powdered sugar in two batches, beating on low until combined, then on medium until the frosting is smooth and spreadable, about 1 minute. If it is too soft, chill it for 15 minutes before frosting.
9. Spread the frosting over the cooled cake in soft swoops with an offset spatula. Dust lightly with cinnamon and scatter a few chocolate-covered espresso beans over the top if you like.
10. Slice into 15 squares with a long, sharp knife, wiping the blade clean between cuts. Serve at cool room temperature or chilled.

Pro Tips for a Moist, Tender Cake

• Use pumpkin puree, not pie filling. Pumpkin pie filling is pre-sweetened and pre-spiced; it will throw off both the sweetness and the spice balance of the cake.
• Dissolve the espresso for the frosting. Stir the espresso powder into hot water first and let it cool — dry granules leave speckles and a gritty bite in an otherwise silky frosting.
• Do not overmix once the flour goes in. Fold just until the flour disappears. Overmixed batter turns tough, and this cake should be soft, moist, and tender.
• Frost only a fully cooled cake. If the pan is even slightly warm, the frosting slides off and melts into the crumb instead of sitting in swoops on top.
• Chill before slicing. Thirty minutes in the fridge firms the frosting so the knife cuts clean squares instead of dragging it across the cake.

Variations

• Extra coffee kick: Brush the warm cake with 2 tablespoons of strong brewed coffee before it cools completely — the crumb drinks it in and the coffee flavor deepens.
• Streusel top: Before baking, sprinkle the batter with a crumble of 1/2 cup flour, 1/3 cup brown sugar, 1 teaspoon cinnamon, and 1/4 cup cold butter rubbed together.
• Chocolate chip version: Fold 1 cup of mini chocolate chips into the batter — they melt into little pockets that pair beautifully with the espresso.
• Maple espresso frosting: Swap 2 tablespoons of the powdered sugar for 2 tablespoons of pure maple syrup in the frosting for a warmer, woodsier sweetness.
• Cupcakes: Divide the batter among 24 lined muffin cups and bake 18–20 minutes — same frosting, same flavor, ready for a bake sale or a dessert tray.

Storage and Make-Ahead

• Refrigerator: Keep the frosted cake covered in the pan for up to 5 days. Let slices sit at room temperature for 20 minutes before serving so the crumb softens.
• Freezer: Freeze the unfrosted cake, wrapped tightly in plastic wrap and foil, for up to 2 months. Thaw overnight in the refrigerator, then frost the day you serve it.
• Make-ahead plan: Bake Tuesday, frost Wednesday, slice Thursday — the spices deepen overnight and the cake tastes even better on day two.
• Transport: Leave the cake in its pan with the lid or foil on, and slice at your destination — the parchment underneath makes lifting out the first square easy.

Frequently Asked Questions

Can I make pumpkin spice latte cake without espresso powder?

Yes — use 1 tablespoon of instant coffee granules instead, or leave it out entirely for a plain pumpkin spice cake. The coffee deepens the flavor but the cake still works without it.

Can I use a different pan?

A 9×13-inch pan is ideal. Two 9-inch round pans also work (bake 25–28 minutes) if you want a layer cake — just double the frosting if you frost between the layers.

Why did my cake sink in the middle?

Usually the oven door was opened too early, or the cake was underbaked. Bake until a toothpick comes out with only a few moist crumbs, and do not open the oven before the 30-minute mark.

Can I make this cake dairy-free?

Swap the butter for neutral oil and the milk for oat milk, and use a dairy-free cream cheese for the frosting. The crumb stays moist, though the frosting will be a little softer — chill it well before spreading.

How far ahead can I frost it?

Frost up to 2 days ahead and keep it covered in the refrigerator. Dust with cinnamon and add the espresso beans just before serving so they stay crisp and pretty.

Pumpkin Spice Latte Cake Recipe