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!
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.
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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 Eagle Brand Sweetened Condensed Milk 7oz (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
- 1 cup unsalted butter room temperature
- 4 cups confectioners sugar
- 1 1/2 tablespoon instant coffee dissolved in 2 teaspoons of hot water
- 1/2 can Eagle Brand Sweetened Condensed Milk 7 oz or 1/4 cup of milk or heavy cream
- 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.