Pumpkin Spice Latte Cake

Posted on August 25, 2025

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This cake has three layers of the softest pumpkin-spiced sponge, each layered with creamy espresso frosting, capturing the essence of autumn flavors.


Pumpkin Spice Latte Cake

This Pumpkin Spice Latte Cake combines warm pumpkin spices with a rich espresso frosting, making it the perfect autumn treat.

Pumpkin Spice Latte Cake

Pin

This cake has three layers of the softest pumpkin-spiced sponge, each layered with creamy espresso frosting, capturing the essence of autumn flavors.

Pumpkin Spice Sponge:

  • 2½ cups all-purpose flour
  • 1½ cups granulated sugar
  • 1 cup pumpkin puree
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • 1 cup plant-based milk (almond, soy, or oat)
  • ½ cup vegetable oil or melted coconut oil
  • 1 cup dairy-free yogurt (soy or coconut)
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar

Espresso Frosting:

  • 1 cup dairy-free butter (softened)
  • 4 cups powdered sugar
  • 2 tbsp espresso powder
  • 2-4 tbsp plant-based milk
  • 1 tsp vanilla extract

Prepare the Pumpkin Spice Sponge:

  1. Preheat your oven to 350°F (175°C).
  2. Grease and line three 8-inch round cake pans with parchment paper.
  3. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  4. In another bowl, mix the pumpkin puree, plant-based milk, vegetable oil, dairy-free yogurt, vanilla extract, and apple cider vinegar until smooth.
  5. Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  6. Divide the batter evenly among the prepared pans.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Espresso Frosting:

  1. In a large bowl, beat the dairy-free butter until creamy.
  2. Gradually add the powdered sugar and espresso powder, mixing until smooth.
  3. Add the vanilla extract and plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.

Assemble the Cake:

  1. Place one cake layer on a serving plate or cake stand.
  2. Spread a layer of espresso frosting over the cake layer.
  3. Repeat with the second cake layer.
  4. Place the third cake layer on top.

Frost the Cake:

  1. Spread the remaining espresso frosting evenly over the top and sides of the cake.

Serve:

  1. Allow the cake to set for a bit before slicing and serving.
  2. Enjoy this deliciously spiced Pumpkin Spice Latte Cake!
  • Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
  • Espresso Frosting: Adjust the amount of espresso powder to your taste for a stronger or milder coffee flavor.
  • Serving: This cake is best enjoyed at room temperature for the ultimate soft and creamy texture.
  • Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
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