Pumpkin Spice Latte Cake Creation is a delightful treat that combines the warm flavors of pumpkin and cozy spices with a hint of rich coffee. Imagine soft, moist cake layers flavored with cinnamon, nutmeg, and cloves, all coming together with a creamy coffee-infused frosting that’s just the right balance of sweet and bold.
I love making this cake when the air starts to get crisp and everything feels like fall. It’s like capturing the joy of a pumpkin spice latte in a dessert you can share with friends and family. One tip I always follow is to use fresh pumpkin puree and freshly ground spices—they really make the flavors pop and bring that homemade touch to every bite.
When I serve this cake, I like to pair it with a warm cup of coffee to enhance the coffee notes in the frosting. It’s perfect for gatherings or simply as a special treat to enjoy on a quiet afternoon. This cake has a way of making any moment feel cozy and festive.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin for convenience, or fresh pumpkin puree if you want a more natural flavor. Avoid pumpkin pie filling as it has added sugar and spices.
Spices: Cinnamon, ginger, nutmeg, and cloves make the pumpkin spice blend. If you don’t have all, a premixed pumpkin spice works fine. Freshly ground spices give the best aroma.
Coffee: Brewed strong coffee adds that signature latte kick. You can swap with espresso or instant coffee dissolved in water for a quick fix.
Buttercream Frosting: Softened unsalted butter is key for creamy frosting. Powdered sugar controls sweetness; add coffee little by little to get the right texture.
Drizzle Sauce: Brown sugar and cream create a sweet caramel touch. Use coconut cream for dairy-free or substitute maple syrup for brown sugar in a pinch.
How Do I Get Moist, Flavorful Pumpkin Spice Cake Layers?
To make your cake moist and full of flavor:
- Mix dry and wet ingredients separately first to ensure even distribution of spices and leavening agents.
- Alternate adding dry mixture and coffee to the wet ingredients. This helps keep the batter smooth and light.
- Don’t overmix once combined—stop as soon as ingredients are blended.
- Bake in properly greased pans and check doneness with a toothpick near the end of baking time.
- Let cake cool completely before frosting to prevent melting your buttercream.
Equipment You’ll Need
- Three 8-inch round cake pans – perfect for making even layers and easy stacking.
- Mixing bowls – handy for mixing dry and wet ingredients separately.
- Hand mixer or stand mixer – makes whipping the buttercream smooth and fluffy a breeze.
- Spatula – great for folding ingredients and spreading frosting evenly.
- Cooling racks – help your cake layers cool evenly without getting soggy.
- Saucepan – needed for making the caramel coffee drizzle sauce safely and with control.
- Piping bag with a star tip (optional) – to create pretty frosting dollops on top.
Flavor Variations & Add-Ins
- Replace brewed coffee with espresso for a stronger, richer coffee flavor that really stands out.
- Add chopped toasted pecans or walnuts between layers or on top for a crunchy texture contrast.
- Mix in a handful of mini chocolate chips into the batter for a subtle chocolate surprise in each bite.
- Swap pumpkin puree for mashed sweet potato to create a sweeter, denser cake with a similar fall vibe.
Pumpkin Spice Latte Cake Creation
Ingredients You’ll Need:
For the Pumpkin Spice Cake Layers:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 cup pumpkin puree (canned or fresh)
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup brewed strong coffee, cooled
For the Coffee-Spiced Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tbsp brewed strong coffee, cooled
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- Pinch of salt
For the Drizzle Sauce:
- ½ cup brown sugar
- ¼ cup heavy cream
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 2 tbsp brewed strong coffee
For Decoration:
- Whipped cream or piped frosting dollops
- Ground cinnamon or pumpkin spice for dusting
- Chopped nuts (optional, along the bottom edge)
How Much Time Will You Need?
Prepare and bake the cake layers in about 40 minutes, including cooling time. Making the frosting and drizzle sauce takes around 15 minutes. Assembling and decorating will take another 20 minutes. Overall, plan for about 1.5 to 2 hours, plus chilling time of at least 1 hour for the cake to set before serving.
Step-by-Step Instructions:
1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Slowly add the dry ingredients to this mixture, alternating with the cooled coffee, beginning and ending with the dry ingredients. Mix until just combined. Divide the batter evenly into the cake pans and bake for 25 to 30 minutes, or until a toothpick comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
2. Make the Coffee-Spiced Buttercream:
Beat the softened butter in a large bowl until creamy. Gradually add powdered sugar, about one cup at a time, beating well after each addition. Stir in the brewed coffee, vanilla, cinnamon, and a pinch of salt. Beat on medium-high speed for 3 to 4 minutes until the frosting is light and fluffy. Adjust consistency using additional coffee or powdered sugar as needed.
3. Prepare the Drizzle Sauce:
In a small saucepan over medium heat, mix together the brown sugar, heavy cream, and butter. Stir constantly until sugar dissolves and the sauce thickens slightly, about 3 to 5 minutes. Remove from heat, then stir in vanilla extract and brewed coffee. Allow to cool to room temperature so it thickens for drizzling.
4. Assemble the Cake:
Place one cake layer on your serving plate. Spread a generous layer of buttercream on top. Repeat with the next two layers. Use the remaining buttercream to frost the outside of the cake evenly. If you like, press chopped nuts around the bottom edge of the cake for added texture and decoration.
5. Decorate and Finish:
Pipe dollops of frosting or whipped cream on the cake’s top to add some flair. Dust lightly with cinnamon or pumpkin spice. Finally, drizzle the prepared coffee caramel sauce over the top, letting it drip down the sides for a beautiful, tasty finish.
6. Chill and Serve:
Refrigerate the cake for at least an hour to let the flavors meld and the frosting set. Before serving, bring it to room temperature for the best taste and texture. Serve with a cup of your favorite coffee or latte and enjoy!
Can I Use Canned Pumpkin Puree Instead of Fresh?
Yes, canned pumpkin puree works perfectly and saves time. Just make sure it’s plain pumpkin, not pumpkin pie filling, which has added sugars and spices.
How Should I Store Leftover Cake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture.
Can I Make the Cake Ahead of Time?
Absolutely! Bake the cake layers and make the frosting a day ahead. Store the layers wrapped in plastic wrap and the frosting in an airtight container in the fridge. Assemble just before serving for freshness.
What Can I Use If I Don’t Have Fresh Brewed Coffee?
You can substitute instant espresso powder or instant coffee dissolved in a little warm water. This will still give you that rich coffee flavor needed for the latte taste.
