This pumpkin spice latte cake is just like your favorite pumpkin spice latte but in cake form. It is a soft pumpkin cake that is poked with a pumpkin spice latte filling and topped with an espresso cream cheese frosting.

Bite missing from a slice of pumpkin spice latte cake.

This pumpkin spice latte cake is the perfect cake for fall. When I was thinking of making this cake, I wanted to do a more interesting filling in this poked cake. I decided to make a pumpkin latte cream filling which really takes this cake to a new level. Them, it is topped with an espresso cream cheese frosting that also has pumpkin pie spice in it.

Side view of pumpkin spice latte cake.

Tips for making the cake

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Don’t compact your flour. Scoop your flour into your measuring cup with a spoon. If you press you measuring cup in and press it against the side to get a scoop of flour you can compact extra flour into the cup. This can lead to a dry cake.
  • Tip 2: Watch the pumpkin moisture. The reason this recipe calls for 6 paper towels to absorb the extra moisture because pumpkin puree has LOTS of moisture. The moisture is soaked up with paper towels to prevent the cake from being gummy.
  • Tip 3: The pumpkin spice latte filling is a pretty liquidy texture, but it pipes well into the holes.
Pumpkin batter in a bowl.
This cake batter has extra milk in the batter to help balance the pumpkin puree.
Baked cake on a wood board.
You won’t need to trim the top of the cake before poking.
Espresso frosting in a bowl.
The frosting will have little specs of espresso powder.

Decorating the Cake

Poked cake on a wood board.
The extra filling that is on top gets spread around evenly so it doesn’t mix to much into the frosting.
Top view of decorated cake.
The cake is topped with espresso frosting. Freeze the cake for 10 minutes to set the frosting before slicing.
Stack of two pieces of cake.

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For more pumpkin recipes, try my pumpkin coffee cake and pumpkin caramel cake.

One slice of cake on a plate.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Bite missing from a slice of pumpkin spice latte cake.
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Pumpkin Spice Latte Cake

Stephanie Rutherford
This pumpkin spice latte cake is a one layer pumpkin cake that is poked with a pumpkin spice latte filling. It is topped with an espresso cream cheese frosting.
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Prep Time: 1 hour
Cook Time: 40 minutes
Decorating Time: 20 minutes
Total Time: 2 hours
Servings: 16 slices

Ingredients
 
 

Pumpkin Cake

  • 2 1/3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 tsp Salt
  • 1 1/2 tsp Ground cinnamon
  • 1 tsp Pumpkin pie spice
  • 3/4 cup Oil, canola or vegetable
  • 1 1/4 cups White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1/2 cup Sour cream, room temperature or greek yogurt
  • 1/4 cup Milk, room temperature
  • 3 Large eggs, room temperature
  • 15 oz Pumpkin puree can, not pumpkin pie filling

Pumpkin Spice Latte Filling

  • 4 oz Cream cheese, room temperature
  • 1/2 cup Sweetened condensed milk
  • 1 cup Powdered sugar, sifted
  • 2 TBSP Pumpkin puree
  • 1 tsp Espresso powder
  • 1 tsp Pumpkin pie spice

Espresso Cream Cheese Frosting

  • 3/4 cup Unsalted butter, room temperature
  • 4 oz Cream cheese, room temperature
  • 3 cups Powdered sugar, sifted
  • 1 tsp Pure vanilla extract
  • 2 tsp Espresso powder
  • 1 tsp Pumpkin pie spice

Instructions
 

Pumpkin Cake

  • Preheat the oven to 350℉. Spray a 9X9-inch square baking pan with a baking nonstick spray. Line the bottom with parchment paper and spray again.
  • In a medium bowl, sift the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside
    2 1/3 cups All-purpose flour, 1 tsp Baking powder, 1/4 tsp Baking soda, 1/2 tsp Salt, 1 1/2 tsp Ground cinnamon, 1 tsp Pumpkin pie spice
  • Remove 2 tablespoons of pumpkin puree and set aside. Spread the rest of the pumpkin over a dinner plate. Use 6 sheets of paper towels (2 at a time) and press into the pumpkin to blot out some of the moisture.
    15 oz Pumpkin puree can
  • In a large bowl, add the oil, sugar, vanilla, sour cream, milk, eggs, and pumpkin puree. Use a whisk and mix together by hand.
    3/4 cup Oil, 1 1/4 cups White granulated sugar, 1 tsp Pure vanilla extract, 1/2 cup Sour cream, 1/4 cup Milk, 3 Large eggs
  • Add in the dry ingredients and use a rubber spatula to fold it in. Mix until just combined.
  • Spread the pumpkin batter into the prepared pan. Bake for 38-42 minutes. Bake until a toothpick inserted comes out clean.
  • Let the hot cake sit in the pan for 10 minutes. Then, transfer cake to a cooling rack. Cool completely before decorating.

Pumpkin Spice Latte Filling

  • In a small bowl, add the cream cheese, sweetened condensed milk, sifted powdered sugar, pumpkin puree, espresso, and pumpkin pie spice. Use a hand mixer beat the mixture until creamy. Set aside while you make the frosting.
    4 oz Cream cheese, 1/2 cup Sweetened condensed milk, 1 cup Powdered sugar, 2 TBSP Pumpkin puree, 1 tsp Espresso powder, 1 tsp Pumpkin pie spice

Espresso Cream Cheese Frosting

  • In a medium bowl, sift the powdered sugar. Add in the espresso and pumpkin pie spice. Set aside.
    3 cups Powdered sugar, 2 tsp Espresso powder, 1 tsp Pumpkin pie spice
  • Using a mixer in a large bowl, beat the butter on high speed for 2 minutes. Add in the cream cheese and beat for 1 minute. Scrape the bowl.
    3/4 cup Unsalted butter, 4 oz Cream cheese
  • Add in the powdered sugar mixture and mix on low speed until combined. Next, add in the vanilla and mix on high speed until creamy.
    1 tsp Pure vanilla extract

Decorating

  • Use the bottom of a wooden spoon to poke holes into the cake about 2/3rds down. Leave 1/2 inch to 1 inch space between holes, you don't need to be exact.
  • Pour filling into a piping bag and pipe the holes with the filling. After filling, take a spatula to spread any of the filling that's on top.
  • Top the cake with the frosting, use and offset icing spatula to spread the frosting evenly. Freeze the cake for 10 minutes to set the frosting.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 406kcal, Carbohydrates: 70g, Protein: 4g, Fat: 27g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 0.4g, Cholesterol: 45mg, Sodium: 180mg, Potassium: 161mg, Fiber: 1g, Sugar: 23g, Vitamin A: 4962IU, Vitamin C: 2mg, Calcium: 85mg, Iron: 1mg
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