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!Jump to Recipe
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!
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.
- 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!
- 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 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 with 1 cup 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 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
- 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.
- 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.