Pumpkin Spice Latte Cake ☕🎃

If fall had a signature bake, this would be it. This Pumpkin Spice Latte Cake is cozy, soft, and perfectly spiced with a hint of espresso to balance the sweetness. It’s like your favorite seasonal latte turned into the dreamiest dessert—moist, fluffy, and topped with a creamy frosting that tastes like a hug in cake form.

The combination of pumpkin puree, warm spices, and just a splash of strong coffee gives this cake that classic pumpkin spice latte flavor we all love (without the $7 price tag). It’s perfect for a weekend bake, brunch with friends, or honestly… breakfast with your morning coffee. I won’t judge.

The Recipe

• 1 ½ cups all-purpose flour (or gluten-free substitute)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 1 cup granulated sugar (or coconut sugar)
• ½ cup packed light brown sugar
• ½ cup melted coconut oil
• 2 large eggs, room temperature
• 1 cup pumpkin puree
• 2 tablespoons strong brewed coffee or espresso
• 1 teaspoon vanilla extract

For the Frosting:

• 8 ounces cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• A pinch of cinnamon for garnish

How To Make It

1. Preheat oven to 350°F and grease an 8×8-inch baking pan.

2. In one bowl, whisk together all the dry ingredients.

3. In another bowl, mix the sugars, oil, eggs, pumpkin puree, coffee, and vanilla.

4. Combine the wet and dry ingredients, stirring until smooth.

5. Pour into the pan and bake for 35-40 minutes, or until a toothpick comes out clean. Let cool completely before frosting.

6. Beat the cream cheese, butter, powdered sugar, and vanilla until fluffy. Spread over the cooled cake and finish with a dusting of cinnamon.

Why You’ll Love It
– Cozy fall flavors in every bite.
– Naturally moist and flavorful from real pumpkin.
– Perfect balance of spice, sweetness, and espresso.
– Easy to make and even easier to eat.

This Pumpkin Spice Latte Cake is the definition of fall comfort. Soft, spiced, and impossible to stop at one bite—just like your favorite coffee order, but better.

If you make it, tag me @WhatRobinEats so I can see your fall creations!

Pumpkin Spice Latte Cake ☕🎃✨

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Servings 12 slices

Ingredients

  

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• 1 1/2 cup all-purpose flour OR gluten-free 1-to-1 sub
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp sea salt
• 1 cup sugar of choice
• 1/2 cup brown sugar
• 1/2 cup melted coconut oil
• 2 eggs, room temperature
• 1 cup pumpkin puree
• 2 tbsp strong brewed coffee OR espresso
• 1 tsp vanilla extract

Cream Cheese Frosting

• 8 oz cream cheese, room temperature
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• pinch of cinnamon

Instructions

 

• Preheat your oven to 350°F. Grease and flour a 8x8 inch square pan or line with parchment paper for easy removal.
• In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.In a larger bowl, whisk granulated sugar, brown sugar, and oil until smooth.
• In a larger bowl, whisk granulated sugar, brown sugar, and oil until smooth. Add the eggs one at a time, beating well after each addition. Stir in pumpkin puree, brewed coffee, and vanilla extract until thoroughly blended.
• Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Over-mixing can create a tough cake, so fold with care.
• Pour batter into your prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack before frosting.
• Beat cream cheese and butter until smooth and creamy. Add sifted powdered sugar gradually, mixing on low speed to avoid powdered sugar clouds. Blend in vanilla extract.
• Spread the cream cheese frosting evenly over the cooled cake. Sprinkle a pinch of cinnamon on top for that extra cozy!!

Tried this recipe?Let us know how it was!