This Pumpkin Spice Latte Cake tastes like a warm fall hug in every bite. It’s soft, cosy, full of pumpkin spice, and soaked in a rich coffee syrup that makes it unbelievably moist. Topped with a silky coffee cream cheese frosting, it’s the perfect treat for anyone who loves cafe-style flavours at home.
Why you will love this recipe?
You’ll love this Pumpkin Spice Latte Cake recipe because it captures all the cosy fall flavours in one soft and fluffy bite. The pumpkin keeps the cake incredibly moist while the coffee syrup gives it that latte vibe without overpowering the spices.
Expert Tips for Best results!
- Use Thick Pumpkin Purée – Make sure your pumpkin purée isn’t watery. A thicker purée keeps the cake moist without making it dense, and it helps the crumb stay soft and fluffy..
- Cool the Butter Before Mixing – Let your melted butter cool slightly before adding it to the batter. Hot butter can affect the texture and make the batter greasy instead of smooth and glossy.
- Chill the Frosting Before Spreading – Let the frosting rest in the fridge for 15–20 minutes so it firms up slightly. This makes it easier to spread smoothly and gives you that clean, bakery-style finish.
- Use Room Temperature Ingredients – Softened butter, slightly cool cream cheese, and room temperature eggs blend better and create a smoother cake batter and frosting.
How to make Pumpkin Spice Latte Cake?
Step 1: Start by Preparing the Pan and Oven
To begin, line an 8×8 inch square pan with parchment paper, leaving a little overhang for easy removal. Next, preheat your oven to 170°C if baking without a fan or 160°C with a fan setting.
Step 2: Combine All the Wet Ingredients
In a large bowl, crack in the eggs and add the oil, cooled melted butter, white sugar, brown sugar, yogurt, pumpkin purée, vanilla, and the dissolved instant coffee. Then whisk everything together until the mixture looks smooth, glossy, and well blended.
Step 3: Incorporate the Dry Ingredients
After that, sift the flour, baking powder, baking soda, salt, and pumpkin spice mix directly into the bowl. Gently whisk or fold just until the batter comes together. Be careful to stop mixing as soon as the flour disappears so the cake stays light.
Step 4: Pour the Batter and Bake
Once the batter is ready, pour it into the prepared pan and smooth out the top. Then bake for twenty two to twenty six minutes, or until the centre springs back lightly and a toothpick comes out with a few soft crumbs.
Step 5: Prepare the Coffee Syrup
Meanwhile, make the coffee syrup by mixing the brown sugar, instant coffee, and very hot water in a small bowl. Stir until everything dissolves and the mixture becomes syrupy.
Step 6: Soak the Warm Cake
As soon as the cake comes out of the oven, immediately poke small holes all over the top using a fork or skewer. Then brush the warm cake generously with the coffee syrup so it absorbs fully. Allow the cake to cool completely before moving on to the frosting.
Step 7: Make the Coffee Cream Cheese Frosting
Next, beat the softened butter for two to three minutes until pale and creamy. Gradually add the icing sugar in two or three additions, mixing well each time. Then add the softened cream cheese and beat on low just until smooth. Mix in the vanilla and cooled espresso mixture, then place the frosting in the fridge for fifteen to twenty minutes to help it firm up.
Step 7: Make the Coffee Cream Cheese Frosting
Finally, once the cake is fully cool, spread the chilled frosting evenly over the top. Slice into squares and enjoy this ultra-soft, cosy Pumpkin Spice Latte Cake with the perfect balance of warm spices and creamy coffee frosting.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely. This cake actually tastes even better the next day because the flavours settle and the coffee syrup soaks in completely. Store it in the fridge and frost it when ready to serve.
How do I store the leftover cake?
Keep it covered in the fridge for up to four days. Let it sit at room temperature for about fifteen to twenty minutes before serving for the best texture.
Can I freeze the cake?
Yes, the unfrosted cake freezes well. Wrap it tightly and freeze for up to two months. Thaw in the fridge overnight and frost it fresh.
Why is my frosting too soft?
It usually means the cream cheese or butter was too warm. Pop the frosting in the fridge for fifteen to twenty minutes and it should firm up enough to spread.
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Recipe Card
Pumpkin Spice Latte Cake Recipe
This Pumpkin Spice Latte Cake recipe brings together cosy autumn spices, smooth pumpkin, and a gentle coffee kick in every soft, moist bite. The warm cake soaks up a rich coffee syrup, making it extra flavourful, and the creamy coffee-infused frosting on top finishes it off perfectly. It’s an easy, comforting treat that tastes just like your favourite fall latte.
Ingredients
- 1/4 cup unsalted melted butter (50g)
- 1/4 cup oil (50g)
- 1/4 cup white sugar (50g)
- 1/2 cup light brown sugar (100g)
- 2 large eggs
- 3/4 tsp vanilla extract
- 3/4 cup + 2tbsp (200g) pumpkin puree (not watery)
- 3 tbsp plain yogurt (40g)
- 2 tsp instant coffee powder
- 160g all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/3 tsp salt
- 1 1/2 tsp pumpkin spice mix (or make your own: 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp cloves)
For Coffee Syrup
- 1 tbsp brown sugar
- 1 tbsp instant coffee powder
- 3 tbsp very hot water
For Coffee Cream Cheese Frosting
- 130g full-fat cream cheese (softened, slightly cool)
- 80g unsalted softened butter
- 100–130g icing sugar (adjust to taste)
- 1/2 tsp vanilla extract
- 1 tsp instant coffee powder (dissolved in 1 tsp water)
Instructions
- Preheat your oven to 170°C (or 160°C fan) and line an 8×8 inch square pan with parchment paper.
- In a large bowl, whisk together the eggs, oil, cooled melted butter, both sugars, yogurt, pumpkin purée, vanilla, and the dissolved coffee until the mixture looks smooth.
- Sift in the flour, baking powder, baking soda, salt, and pumpkin spice mix. Gently fold or whisk just until the batter comes together.
- Pour the batter into the prepared pan, smooth the top, and bake for 22–26 minutes or until a toothpick comes out with soft crumbs.
- Make the coffee syrup by mixing the brown sugar, instant coffee, and very hot water until fully dissolved.
- While the cake is still warm, poke small holes over the surface and brush the coffee syrup generously so it can soak in. Let the cake cool completely.
- For the frosting, beat the softened butter until creamy, then add the icing sugar in two or three additions. Add the softened cream cheese and mix on low just until smooth. Stir in the vanilla and dissolved coffee, then chill the frosting briefly until slightly firm.
- Spread the chilled frosting over the cooled cake, slice into squares, and enjoy.
