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Pumpkin Spice Latte Cake

A moist spiced pumpkin sheet cake with real espresso baked right in, topped with a silky espresso cream cheese frosting — your favorite fall latte, baked into a cake you can slice and share.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 15 squares
Calories 410 kcal

Ingredients
  

  • 2 1/2 cups all-purpose flour (312 g)
  • 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 granulated sugar (200 g)
  • 1/2 cup light brown sugar, packed (100 g)
  • 1/2 cup vegetable oil (120 ml)
  • 1/2 cup unsalted butter, melted and slightly cooled (113 g)
  • 4 large eggs room temperature
  • 1 can pumpkin puree (not pumpkin pie filling) 15 oz / 425 g
  • 1/3 cup whole milk (80 ml)
  • 2 teaspoons vanilla extract
  • 8 oz full-fat cream cheese, softened to room temperature (226 g)
  • 1/2 cup unsalted butter, softened to room temperature (113 g)
  • 2 1/2 cups powdered sugar, sifted (300 g)
  • 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)

Instructions
 

  • Heat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment paper.
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and espresso powder in a large bowl until evenly combined.
  • 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.
  • 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.
  • Scrape the batter into the prepared pan and smooth the top. Bake at 350°F (175°C) for 32–35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs and the top springs back when gently pressed.
  • 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.
  • 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.
  • 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.
  • 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.
  • Slice into 15 squares with a long, sharp knife, wiping the blade clean between cuts. Serve at cool room temperature or chilled.

Notes

Use pumpkin puree, not pumpkin pie filling — pie filling is pre-sweetened and pre-spiced and will throw off the sweetness and the spice balance.
 
Dissolve the espresso powder in hot water before adding it to the frosting. Dry granules leave speckles and a gritty bite.
 
Do not overmix the batter once the flour goes in. Overmixed cake turns tough instead of tender, and this cake should be soft and moist.
 
Frost only a fully cooled cake. If the pan is even slightly warm, the frosting slides off and melts into the crumb.
 
Chill the frosted cake for 30 minutes before slicing for the cleanest squares — a hot, dry knife wiped between cuts helps too.
Keyword pumpkin spice latte cake