If fall had a mascot, it would be the Pumpkin Spice Latte Cake. Imagine wrapping up in your softest sweater, a steaming PSL in hand, and realizing—you can eat that cozy vibe too. This cake is everything we love about the season: pumpkin, cinnamon, vanilla, and yes…a touch of coffee. Perfect for birthdays, bake sales, or simply those days when you want your kitchen to smell like fall heaven.
Table of Contents
Why You’ll Love This Pumpkin Spice Latte Cake
- Warm, cozy fall flavors baked into every bite.
- Espresso buttercream gives it that coffee shop in cake form vibe.
- 100% vegan, but no one at your table will ever guess.
- Perfect for fall gatherings, Thanksgiving, or when you just need a slice of happiness.
If you loved my Pumpkin Coffee Cake Muffins or Apple Cider Pound Cake, this will be your next seasonal favorite.
What Does Pumpkin Spice Latte Cake Taste Like?
Think fluffy pumpkin bread meets a café latte. The cake itself is tender, lightly sweetened, and infused with cinnamon and pumpkin pie spice. Layer that with silky espresso buttercream and—bam—it’s like Starbucks in cake form (but better, because your kitchen smells incredible).
Ingredients You’ll Need for Pumpkin Spice Latte Cake
Baking this Pumpkin Spice Latte Cake is like stocking your pantry with all the cozy flavors of fall. Each ingredient plays its part in creating a cake that’s fluffy, moist, and layered with the warmth of pumpkin spice and coffee. Here’s a closer look at what you’ll need:
For the Pumpkin Cake Layers
- Pumpkin Purée (15 oz can): The star of the show! Pumpkin not only gives this cake its classic flavor but also keeps the texture tender and moist. Make sure to use 100% pure pumpkin purée and not pumpkin pie filling (which comes pre-sweetened and spiced).
- Canola Oil (1 cup): Oil makes the crumb soft and luscious. You can swap for avocado or even melted coconut oil for a slightly different flavor profile.
- Plant Milk (1 cup): I love soy milk here for its creaminess, but oat, almond, or coconut milk all work beautifully. This is what keeps the cake dairy-free while still rich.
- Brown Sugar (1 cup, packed): Adds moisture and a deep caramel note that pairs perfectly with pumpkin.
- Granulated Sugar (½ cup): Balances the brown sugar and helps the cake bake evenly.
- Vanilla Extract (1 ½ teaspoons): Think of vanilla as the background music—it ties all the flavors together without stealing the spotlight.
- All-Purpose Flour (2 cups): Provides structure so the cake holds its layers.
- Baking Powder (2 teaspoons) & Baking Soda (½ teaspoon): Our leavening duo—these help the cake rise tall and fluffy.
- Salt (1 teaspoon): A little salt enhances the sweet, warm flavors and keeps the cake from tasting flat.
- Cinnamon (1 teaspoon): Warm and familiar, cinnamon is the anchor spice of this recipe.
- Pumpkin Pie Spice (2 teaspoons): The magical blend of nutmeg, cloves, ginger, and cinnamon that screams “fall.” If you don’t have it on hand, check my Pumpkin Cinnamon Rolls for a simple homemade version.
For the Espresso Buttercream
- Vegan Butter (1 cup, softened): Provides that creamy, spreadable texture for our frosting. Make sure it’s at room temperature—not melted—for the perfect consistency.
- Powdered Sugar (3 cups): Sweetens the frosting and gives it that fluffy café-style finish.
- Espresso Powder (1–2 teaspoons): Just a little goes a long way! Espresso deepens the pumpkin spice flavors and ties this cake back to the latte that inspired it. Brewed espresso (1–2 tablespoons, cooled) works too.
- Vanilla Extract (1 teaspoon): Again, vanilla softens and balances the stronger coffee and spice notes.
- Soy Milk (2–3 tablespoons): Helps achieve that silky, spreadable buttercream texture. Oat milk or almond milk are great substitutes.
How to Make Pumpkin Spice Latte Cake (Step by Step)
Baking this Pumpkin Spice Latte Cake is a lot easier than it looks. Think of it as layering your favorite fall latte into cake form—pumpkin, spice, and espresso all working together in harmony. Let’s go step by step:
Step 1: Prepare Your Cake Pans
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans, then line the bottoms with parchment paper. This little trick ensures that your cake layers will lift right out—no sticking, no crumbling. Trust me, skipping this step is the fastest way to break your baker’s heart.
Step 2: Whisk the Wet Ingredients
In a large mixing bowl, combine:
- pumpkin purée,
- canola oil,
- your plant-based milk of choice,
- brown sugar,
- granulated sugar,
- and vanilla extract.
Whisk everything together until smooth. This mixture is the base that makes your Pumpkin Spice Latte Cake so moist and flavorful. The pumpkin and oil work together to create a cake that stays tender for days.
Step 3: Add the Dry Ingredients
On top of your wet mixture, add the flour. Then sprinkle over the baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Gently whisk or stir until just combined.
💡 Pro Tip: Stop mixing as soon as the flour disappears into the batter. Overmixing can make the cake dense instead of fluffy. (I learned this the hard way once when my cake turned out closer to a pumpkin brick—oops!)
Step 4: Bake the Cake Layers
Divide the batter evenly into your prepared pans. Place them in the oven and bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
Your kitchen will smell like a cozy coffee shop right about now—pumpkin, spice, and espresso in the air. It’s a moment worth savoring.
Step 5: Cool Completely
Let the cakes cool in the pans for about 10 minutes, then carefully invert them onto a cooling rack. Allow them to cool completely before frosting.
✨ If you’re making this ahead of time, wrap the cooled cakes in plastic wrap and store them overnight. The flavors actually deepen as they rest—just like my Pumpkin Overnight Oats.
Step 6: Make the Espresso Buttercream
In the bowl of a stand mixer (or using a handheld mixer), beat the vegan butter until smooth and creamy. Gradually add the powdered sugar, mixing on low to avoid a sugar cloud in your kitchen.
Once the sugar is incorporated, add the espresso powder, vanilla, and 2–3 tablespoons of plant milk. Turn up the mixer speed to medium-high and beat until fluffy and spreadable.
💡 Frosting Fix: If it’s too runny, add more powdered sugar. Too thick? A splash of milk will loosen it right up.
Step 7: Assemble Your Pumpkin Spice Latte Cake
If the tops of your cakes domed a little while baking, you can gently trim them with a serrated knife. Place one cake layer on a serving plate, spread a generous layer of espresso buttercream, then place the second cake on top. Frost the top and sides with the remaining buttercream.
Stand back, admire, and maybe snap a photo—because this Pumpkin Spice Latte Cake is as pretty as it is delicious.
Step 8: Slice, Serve, and Enjoy!
Cut into generous slices and enjoy with a cup of hot coffee or tea. The soft pumpkin cake and silky espresso buttercream are the perfect match for crisp autumn days.
💛 Bonus tip: This cake also makes a fabulous after-dinner treat during the holidays. Pair it with a lighter main dish, like a fall salad or roasted veggie side, to balance the sweetness.
Tips and Tricks for Perfect Pumpkin Spice Latte Cake
- Don’t overmix—pumpkin keeps the cake moist, but over-stirring can make it dense.
- No pumpkin pie spice? Use 1 tsp cinnamon, ½ tsp nutmeg, and a pinch of cloves.
- Buttercream too thin? Add more powdered sugar. Too thick? A splash of milk does the trick.
- Pro tip: Bake the cake layers a day ahead, wrap tightly, and frost the next day. The flavors deepen beautifully.
Storage
- Room temp: Keep covered for up to 2 days.
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze slices individually wrapped for up to 2 months.
FAQs
Can I make this gluten-free?
Yes! Swap in a high-quality 1:1 gluten-free flour blend.
What if I don’t have espresso powder?
Strong brewed coffee works too—just reduce any added milk in the frosting.
Can I bake this in a 9×13 pan instead of layers?
Absolutely. Just adjust bake time to about 40–45 minutes.
Conclusion
This Pumpkin Spice Latte Cake is fall comfort on a plate. Whether you’re serving it at a Thanksgiving table or sneaking a slice with your morning coffee, it’s a dessert that feels warm, familiar, and just a little indulgent. Try it this season—you might find it becomes your new fall tradition.
And if you do bake it, tag me on Instagram—I’d love to see your cozy creations.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Pumpkin Spice Latte Cake
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 1 8-inch layer cake
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
A cozy, dairy-free dessert that captures the flavors of fall with tender pumpkin cake layers and a rich espresso buttercream frosting.
Ingredients
🎃 For the Pumpkin Cake Layers
Pumpkin Purée (15 oz can)
Canola Oil (1 cup)
Plant Milk (1 cup)
Brown Sugar (1 cup, packed)
Granulated Sugar (½ cup)
Vanilla Extract (1 ½ teaspoons)
All-Purpose Flour (2 cups)
Baking Powder (2 teaspoons)
Baking Soda (½ teaspoon)
Salt (1 teaspoon)
Cinnamon (1 teaspoon)
Pumpkin Pie Spice (2 teaspoons)
☕ For the Espresso Buttercream
Vegan Butter (1 cup, softened)
Powdered Sugar (3 cups)
Espresso Powder (1–2 teaspoons) or Brewed Espresso (1–2 tablespoons, cooled)
Vanilla Extract (1 teaspoon)
Soy Milk (2–3 tablespoons)
Instructions
1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together the pumpkin purée, canola oil, plant milk, brown sugar, granulated sugar, and vanilla extract until smooth.
3. Add the flour to the wet mixture, then sprinkle over the baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Stir until just combined—do not overmix.
4. Divide the batter evenly between the prepared pans. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
6. To make the frosting, beat the vegan butter until creamy. Gradually add the powdered sugar while mixing on low.
7. Add espresso powder (or brewed espresso), vanilla extract, and plant milk. Beat until fluffy and smooth.
8. If needed, adjust the frosting consistency with more powdered sugar (for thickness) or a splash of milk (to loosen).
9. Trim cake layers if needed. Place one layer on a serving plate, spread with frosting, then top with the second layer. Frost the top and sides.
10. Slice and serve with a hot drink. Enjoy!
Notes
Make sure to use 100% pure pumpkin purée—not pumpkin pie filling.
The cake layers can be made a day ahead; wrap them well and let them rest overnight for deeper flavor.
To substitute espresso powder, use cooled brewed espresso.
Customize plant milk based on preference—oat, almond, or coconut milk all work well.
