Easy Pumpkin Spice Latte Sheet Cake
Pumpkin Spice Latte Sheet Cake- an easy to make single layer moist pumpkin sheet cake topped with a silky smooth espresso buttercream that will remind you of your favorite fall coffee beverage!Jump to Recipe
What is a Sheet Cake?
I can’t think of a more popular fall drink than the Pumpkin Spice Latte. We decided to delight your taste buds by turning this coffee drink into a super easy to make pumpkin spice latte sheet CAKE!
A sheet cake is a single layer cake topped with a layer of frosting. It doesn’t require stacking, or filling and is the easiest way to make a cake if you are intimidated by making a layered version.
This cake is the perfect balance of fall spices and pumpkin flavor. With moist cake layers and a smooth espresso buttercream filling and frosting. I have to warn you- you won’t stop at one bite or even on piece, its that good!
For more pumpkin desserts- try our Pumpkin Cake Cookies with Cookie Butter Icing or Baked Pumpkin Doughnuts or the layered cake version of this recipe- Pumpkin Spice Latte Layered Cake
Tips to make a pumpkin sheet cake
1- Using a can of Sweetened condensed as a replacement for milk gives the cake added moisture and the frosting extra smooth and creamy!
2- Always use Room Temperature Ingredients- set eggs in a bowl to come to room temperature for 30 min before baking. Take the butter to soften for 1 hour.
3- Measure Flour Accurately– Always scoop flour with a spoon into measuring cup and level off with a knife for the most accurate measurement (unless you have scale at home). Tips on how to properly measure are on our Instagram Reel videos!
4- Make sure your baking soda and baking powder are not expired- they can expire within 4-6 months so I always write the date I open the box. This may impact your cake from rising properly!
Can you make a sheet cake in advance?
- Cake can be made 2 weeks in advance. If making the cake more than 2 days before you plan on serving, wrap the cooled cake in plastic wrap then foil and in a freezer ziplock bag. Store flat in the freezer.
- Take the cake out of the freezer the day before you serve and finish frosting.
- Frosting can be made 1 week In advance and stored in an air tight container in the refrigerator or stored in the freezer for 1 month in an airtight container. Take frosting out of freezer to thaw and re-whip in a stand mixer until light and airy. Frost Cake.
Decorate the cake in your own way! We added crushed chocolate covered espresso beans found at Starbucks and a Pumpkin Butter Puree from Trader Joes on top of the cake.
If you like this recipe, you may also want to try these:
Pumpkin Cake Cookies with Cookie Butter Icing
*IF YOU WANT MORE BAKING & PARTY TIPS, RECIPES, AND LITTLE DOSES OF JOY- SAY HI ON INSTAGRAM & PINTEREST OR SUBSCRIBE TO MY BAKING TRIBE E-MAIL LIST! MY HEART IS ABOUT SPREADING JOY AND I ABSOLUTELY LOVE HAVING THE OPPORTUNITY TO CONNECT WITH EACH AND EVERY ONE OF YOU!
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Happy baking and EAT MORE CAKE!
Pumpkin Spice Latte Sheet Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 1 cup oil vegetable or grapeseed
- 4 eggs room temperature
- 1/2 can (70z) Sweetened Condensed Milk (or sub for 1 cup of whole milk)
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 teaspoons vanilla extract
- 2 cups unsalted butter room temperature
- 4 cups confectioners sugar
- 1 1/2 tablespoon instant coffee dissolved in 2 teaspoons of hot water
- 1/2 can (70z) Sweetened Condensed Milk
- Preheat the oven to 350°F degrees. Line a 9×13 baking pan with parchment paper, spray with oil. Set aside
- In a medium bowl- combine all-purpose flour, baking soda, baking powder, pumpkin pie spice, salt and whisk to combine. Set aside
- In a stand mixer fitted with a paddle attachment- combine oil, granulated sugar, light brown sugar and mix until incorporated. Add eggs one at a time, mixing until each egg is incorporated before adding the next egg.
- Add sweetened condensed milk or whole milk, pumpkin puree and vanilla extract and mix on medium speed until combined.
- Add dry ingredients to wet ingredients and mix on medium for 30 seconds- careful to not over mix the batter. Stop the mixer when a few ribbons of flour are visible and finish folding the batter with a spatula.
- Pour the cake batter into the prepared pan and bake for 30-35 minutes. Check cakes by inserting a toothpick in the center. If it comes out clean- cake is done!
- Place on a cooling rack for 30 minutes before frosting.
- Prepare the espresso frosting while the cake cools.
- In a bowl of a stand mixer fitted with a paddle attachment- beat softened butter on medium-medium high speed for 3-5 minutes or until light and airy.
- Dissolve instant coffee in hot water- set aside.
- Add pinch of salt, sweetened condensed milk or milk, instant coffee to the butter and combine on medium speed for 2-3 minutes or until combined.
- Add sifted confectioners sugar 1 cup at a time and mix on medium speed until frosting comes together and is light and airy and spreadable *SEE Notes for Frosting Tips. Spread frosting on top of the cake, cut into squares and enjoy.
That’s ideal for party planning. Since it can be made days before it’s less stress.