Go Back
slice of homemade pumpkin cake with coffee buttercream

Pumpkin Spice Latte Cake

Moist pumpkin cake layers with creamy espresso buttercream filling and frosting!
Prep Time 15 minutes
Cook Time 35 minutes
Servings 20 servings



  • 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.


If you don't have a can of sweetened condensed milk, substitute with 1 cup of whole milk in the cake.
Frosting Substitute: replace the sweetened condensed milk with 1/4 cup of heavy cream (up to 3/4 up) in the frosting and add up to 5-6 cups of powdered sugar (until you reach the desired frosting consistency and sweetness that is spreadable.