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Pumpkin Spice Latte Cake

Pumpkin spice latte cake with an espresso-spiked pumpkin crumb and fluffy brown sugar coffee frosting. Layered and frosted, then finished with a cinnamon dust and an espresso drizzle for true latte flavor in sliceable form.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 1 can (15 oz) pumpkin puree
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 0.67 cup vegetable oil
  • 3 large eggs
  • 2 tbsp brewed espresso cooled
  • 1 tsp vanilla extract
Coffee Frosting
  • 1 cup unsalted butter softened
  • 3 cup powdered sugar
  • 2 tbsp brewed espresso cooled
  • 0.5 cup brown sugar packed
  • 0.5 tsp vanilla extract
  • 1 pinch salt pinch
Topping
  • 1 ground cinnamon for dusting
  • 2 tbsp espresso for drizzling

Equipment

  • 2 sheet pan
  • 1 stand mixer

Method
 

Bake the pumpkin cake layers
  1. Preheat the oven to 350°F and grease two 9-inch round cake pans, lining the bottoms with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt.
  3. In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, large eggs, brewed espresso (cooled), and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
  5. Divide the batter evenly between the prepared cake pans and smooth the tops.
  6. Bake for 28-32 minutes, until a toothpick inserted into the center comes out clean.
  7. Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the brown sugar coffee frosting
  1. Beat the unsalted butter until light and fluffy.
  2. Gradually add the powdered sugar, brewed espresso (cooled), brown sugar, vanilla extract, and salt, beating until smooth and creamy.
Assemble and finish
  1. Spread frosting between the cake layers, then frost the top and sides.
  2. Dust with ground cinnamon and drizzle with the espresso before slicing.

Notes

For the best crumb, avoid overmixing once the wet meets the dry—stop as soon as no dry streaks remain. Store covered in the refrigerator up to 4 days; bring slices to room temperature for 15-20 minutes before serving. Freezing is yes—freeze unfrosted layers wrapped well for up to 2 months, then thaw and frost. For a lower-sugar option, use a reduced-sugar powdered sugar for the frosting and keep the espresso and spices the same.