Pumpkin Spice Latte Cake
Pumpkin Spice Latte Cake- layers of moist pumpkin cake filled with a silky smooth espresso buttercream will remind you of your favorite fall beverage!
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WHY WE LOVE THIS 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 pumpkin spice latte CAKE!
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.
I actually cut this cake into slices and froze each slice to hand out on halloween to family and friends. That is if I don’t eat them all before we make it to halloween!
This post is sponsored by Eagle Brand Sweetened Condensed Milk, but all opinions are my own.
BAKING TIPS
- Using a can of Eagle Brand Milk as a replacement for milk gives the cake added moisture and the frosting extra smooth and creamy!
- Always use Room Temperature Ingredients- set eggs in a bowl to come to room temperature for 30min before baking. Take the butter to soften for 1 hour.
- 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!
- 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!
BAKING TIMELINE
- 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!
If you make cake, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers.
Happy baking and EAT MORE CAKE!
Pumpkin Spice Latte Cake
Ingredients
PUMPKIN 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
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 teaspoons vanilla extract
ESPRESSO FROSTING
- 2 cups unsalted butter room temperature
- 4 1/2 cups confectioners sugar sifted
- 1 1/2 tablespoon instant coffee dissolved in 2 teaspoons of hot water
- 1/2 can Eagle Brand Sweetened Condensed Milk 7 oz
Instructions
PUMPKIN CAKE
- Preheat the oven to 350°F degrees. Line 3 6" cake pans or 2 8" cake pans with parchment rounds, spray with oil and lightly dust with flour. 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, 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.
- Evenly distribute the cake batter into each prepared cake pan and bake for 35-40 min. Check cakes at 32-35 minutes by inserting a toothpick in the center. If it comes out clean- cakes are done!
- Place on a cooling rack for 15 minutes in the pan before turning the cake pan upside to finish cooling on the cooling rack.
ESPRESSO FROSTING
- 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, 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.
This recipe sounds delicious. I just have one question. The recipe calls for 2 cups of butter in the frosting and 4 1/2 cups powdered sugar. I just want to make sure the butter amount is correct. It seems like 2 sticks, rather than 2 cups, would be the right ratio. Please verify the butter amount. Thank you.
Hi Candice, it’s still saying 2 cups of butter. Can you confirm the frosting recipe
Hi Haley,
That is correct, 2 cups of butter (4 sticks). You may also cut the entire recipe in half and use 1 cup of butter but the frosting layer will be thinner.
So, is it supposed to be two cups or two sticks of butter?
Hi Melanie,
The recipe is correct- 2 sticks of butter. You may also cut the entire recipe in half and use 1 stick of butter. It will still make enough frosting for a thinner frosting layer on the cake. Enjoy!
Can you tell me where to find the corrected frosting recipe?
Hi Sarah,
I apologize for any confusion. The recipe is correct- 2 sticks of butter. You may also cut the entire recipe in half and use 1 stick of butter. It will still make enough frosting for a thinner frosting layer on the cake.
So the correct amount of butter is 2 sticks you answer was clear, and where are the notes?
Thank you
Hi Shelley,
The recipe is correct- 2 sticks of butter. You may also cut the entire recipe in half and use 1 stick of butter. It will still make enough frosting for a thinner frosting layer on the cake. Apologies if there was confusion.
Soooo is butter 2 sticks or 2 cups. I don’t see an update.
Hi Gloria,
I apologize for any confusion. The recipe is correct- 2 sticks of butter. You may also cut the entire recipe in half and use 1 stick of butter. It will still make enough frosting for a thinner frosting layer on the cake.