Autumn Pumpkin Spice Latte Cake Recipe

Autumn Pumpkin Spice Latte Cake delivers the cozy flavors of a pumpkin‑spice latte in a tender, buttery loaf. The pumpkin puree and latte‑infused batter create a moist crumb, while the silky cream cheese frosting adds a tangy sweet finish that makes this cake perfect for holiday gatherings.

📌 Pin this recipe for later

Save it to your Pinterest board so it’s one tap away at dinner time.

Ingredients

Cake

• 1 cup pumpkin puree
• 1 ½ cups all‑purpose flour
• 2  teaspoons pumpkin spice mix
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup whole milk
• 2 large eggs
• 1  teaspoon vanilla extract
• 1  teaspoon baking powder
• ½  teaspoon baking soda
• ¼  teaspoon salt
• ¼  cup unsalted butter, melted

Frosting

• 8  ounces cream cheese, softened
• ¼  cup unsalted butter, softened
• 1  cup powdered sugar
• ½  teaspoon vanilla extract
• ¼  teaspoon pumpkin spice mix

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×5‑inch loaf pan.
2. In a large bowl whisk flour, pumpkin spice, baking powder, baking soda, and salt; set aside.
3. In another bowl combine pumpkin puree, granulated sugar, brown sugar, melted butter, milk, eggs, and vanilla; beat until smooth.
4. Gradually add dry ingredients to wet mixture, stirring just until incorporated; the batter will be thick.
5. Pour batter into the prepared pan, smooth the top, and bake for 30‑35 minutes until a toothpick inserted near the center comes out clean.
6. Allow cake to cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
7. For frosting, beat cream cheese and butter until fluffy, then add powdered sugar, vanilla, and pumpkin spice; beat until smooth.
8. Spread frosting over the cooled cake, slice, and serve.

Tips for Success

• Use canned pumpkin puree, not pumpkin pie filling, for pure flavor and proper texture.
• Do not over‑mix after adding flour; over‑mixing creates a dense crumb.
• Room‑temperature eggs and butter incorporate more evenly, preventing lumps.
• If the top browns too quickly, loosely tent foil over the cake for the remaining bake time.
• For extra latte aroma, replace ¼ cup milk with ¼ cup strong brewed espresso, cooled.

Storage

Store the cake in an airtight container in the refrigerator for up to 5 days; the frosting stays soft. For longer keeping, wrap tightly and freeze for up to 2 months, thawing overnight in the fridge before serving. Reheat slices briefly in a 300°F oven for a warm treat.

Notes

The key to a tender crumb is mixing just until combined; extra stirring makes the cake tough. Frost only after the cake is completely cool to prevent melting.

FAQs