Pumpkin Spice Latte Cake Recipe

The combination of seasonal spices and rich espresso just might remind you of another fall favorite.

Pumpkin spice latte cake with espresso-cream cheese filling is inspired by the beloved coffee drink that is a harbinger of fall.

Pumpkin Spice Latte Cake

Pumpkin spice latte cake with espresso-cream cheese filling is inspired by the beloved coffee drink that is a harbinger of fall.

Photo by: Photo by Mick Telkamp

Photo by Mick Telkamp

Pumpkin spice latte cake with espresso-cream cheese filling is inspired by the beloved coffee drink that is a harbinger of fall.

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With the arrival of fall, enthusiasm for all things pumpkin soars, but in recent years the anticipation for the coffee drink known as the pumpkin spice latte has reached the stratosphere. You can make it yourself. Still, the return of the pumpkin-y goodness that is the seasonal latte to the ubiquitous coffee shop is cause for celebration. We knew it was coming, so we baked a cake to herald its arrival. 

Inspired by the smooth, frothy coffee drink, the pumpkin spice latte cake is four layers of moist, dense cake spiced with the flavors found in your favorite fall beverage and filled with rich smooth espresso-cream cheese frosting.  Of course, no pumpkin spice latte would be complete without a generous dollop of whipped cream and a dusting of cinnamon on top. 

An easy-to-make tribute to the venti that seems to fuel the season, step back into baking this fall with the pumpkin spice latte cake. Order up!

Pumpkin Spice Latte Cake

  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 4 eggs
  • 2 cups pumpkin puree
  • 3 tablespoons instant espresso powder
  • 3 tablespoons milk
  • 1 stick butter, softened
  • 16 ounces cream cheese
  • 5 cups confectioner’s sugar
  • Whipped cream
  • Cinnamon for garnish

Combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger cloves and salt in a bowl and set aside.

Beat sugar and vegetable oil together in mixer.

Add eggs one at a time.

Add dry mix to mixer and blend until smooth.

Add pumpkin and mix to fully combine.

Divide batter between two 9” greased and floured round cake pans.

Bake in 350 degree oven 35-40 minutes or until inserted toothpick comes out clean.

Turn onto wire rack to cool.

Once cool, use a long knife to slice each cake horizontally to create 4 layers.

Dissolve 3 tablespoons espresso powder in 3 tablespoons milk.

Combine espresso milk with butter and cream cheese in mixer and beat until smooth.

Add confectioner’s sugar and beat until filling is light and fluffy.

Place a layer of cake on plate and spread one third of filling to completely cover top, while allowing to drip down sides.

Place a second layer of cake on top and top with second third of filling.

Add third layer and top with remaining filling.

Add fourth layer of cake and top generously with whipped cream.

Dust lightly with cinnamon to complete.

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