There’s something magical about that first crisp autumn morning when you wrap your hands around a steaming pumpkin spice latte. That cozy feeling? I’ve been chasing it in my baking for years. My Pumpkin Spice Latte Cake captures everything we love about fall in one delicious slice – the warmth of cinnamon, the richness of coffee, and that unmistakable pumpkin hug.

I’ll never forget the first time I served this cake at our annual Friendsgiving. The moment that spiced aroma filled my kitchen, everyone came running. Now it’s our tradition – the cake disappears faster than the turkey! What makes it special? Real pumpkin puree gives it that velvety texture, while strong brewed coffee adds just enough kick to remind you of your favorite coffee shop treat. Only better, because it’s homemade with love.

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Why You’ll Love This Pumpkin Spice Latte Cake

Oh, where do I even start? This cake is basically a hug in dessert form. Here’s why it’s about to become your new fall obsession:

Effortless baking magic – Just mix and bake! No fancy techniques needed
That coffee shop flavor – Real brewed coffee gives it that authentic latte kick
Unbelievably moist – Thanks to pumpkin puree (nature’s perfect baking ingredient)
Fall in every bite – Warm spices that’ll make your kitchen smell heavenly
Crowd-pleaser guaranteed – I’ve yet to meet someone who doesn’t beg for seconds

Trust me, one slice and you’ll be hooked. It’s that good.

Ingredients for Pumpkin Spice Latte Cake

Gathering ingredients is half the fun! Here’s everything you’ll need for pumpkin spice magic:

2 cups all-purpose flour – Spooned and leveled, please! No packing it down
1 1/2 cups sugar – Regular granulated works perfectly
1 tsp baking soda – Make sure yours is fresh
2 tsp pumpkin pie spice – My secret? Sometimes I add an extra pinch
1 cup canned pumpkin puree – NOT pie filling! That’s crucial
2 large eggs – Room temperature blends smoother
1/2 cup vegetable oil – Keeps everything deliciously moist
1/2 cup strong brewed coffee – Cooled to room temp (hot coffee cooks eggs!)
1 tsp vanilla extract – Pure vanilla makes all the difference

See? Nothing weird or hard-to-find. Just simple ingredients making magic together!

How to Make Pumpkin Spice Latte Cake

Alright, let’s get baking! This cake comes together so easily, but I’ll walk you through every step to make sure it turns out perfect. Just follow along and soon your kitchen will smell like your favorite coffee shop during peak fall season.

Preparing the Batter

First things first – preheat that oven to 350°F (175°C). While it’s warming up, grab your biggest mixing bowl. I like to whisk together all the dry ingredients first – flour, sugar, baking soda, salt, and that glorious pumpkin pie spice. Give it a good whisk to banish any lumps.

In another bowl (or just a large measuring cup), mix all your wet ingredients. The pumpkin puree, eggs, oil, cooled coffee, and vanilla should all get cozy together. Here’s my pro tip: pour the wet into the dry ingredients, then stir just until combined. The batter will be thick and luscious – a few small lumps are totally fine! Overmixing is the enemy of tender cake, so show some restraint.

Baking and Cooling

Pour that beautiful orange batter into your greased 9×13 pan (I use butter or baking spray – anything to prevent sticking). Smooth the top with a spatula, then pop it in the oven. Set your timer for 30 minutes, but don’t walk away just yet!

The magic happens around minute 25-35. You’re looking for the edges to pull slightly from the pan and a toothpick inserted in the center to come out clean or with a few moist crumbs. If it’s still wet, give it 2-3 more minutes. Once it’s done, resist the urge to dive right in! Let it cool in the pan for at least 20 minutes – this prevents sinking and makes slicing easier. The wait will be worth it, I promise.

Tips for the Perfect Pumpkin Spice Latte Cake

After making this cake more times than I can count (okay, fine – I’ve lost track after 37 batches), I’ve learned all the tricks for pumpkin spice perfection:

Eggs at room temp are key – Cold eggs don’t blend as smoothly. Just set them out 30 minutes before baking.
Sift those dry ingredients – It prevents lumps and makes the texture dreamy-light.
Spice to your taste – Love extra warmth? Add 1/4 tsp each of cinnamon and nutmeg.
Don’t peek while baking! That oven door swing can cause sinking.
Cool completely before slicing – I know it’s hard, but the cake sets as it cools.

Follow these simple tips and you’ll get rave reviews every time!

Pumpkin Spice Latte Cake Variations

One of my favorite things about this cake is how easily you can dress it up! Here are some delicious twists I’ve tried over the years:

Chocolate chip surprise – Fold in 1/2 cup mini chocolate chips for melty pockets of joy
Cream cheese swirl – Dollop softened cream cheese mixed with sugar on the batter before baking
Espresso glaze – Drizzle cooled cake with powdered sugar mixed with strong coffee
Whipped cream crown – Top slices with cinnamon-spiked whipped cream

The basic recipe is perfect as-is, but sometimes it’s fun to play with flavors. What variations will you try first?

Serving and Storing Pumpkin Spice Latte Cake

Nothing beats serving this cake still slightly warm from the oven – the spices bloom beautifully when it’s fresh. I love pairing thick slices with a steaming mug of coffee (naturally!) for the ultimate fall moment. Leftovers? They’ll keep wonderfully in an airtight container for 3 days at room temperature.

For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. A quick zap in the microwave brings back that just-baked magic. Pro tip: freeze some slices before your next gathering – you’ll thank yourself when unexpected guests drop by!

Pumpkin Spice Latte Cake Nutrition Information

Now, I’m no nutritionist, but here’s the scoop on what’s in each delicious slice of this cake. Keep in mind these are estimates – your exact amounts might vary depending on brands and exact measurements. Each serving (about 1/12th of the cake) has roughly:

280 calories
20g sugar (that autumnal sweetness we crave!)
10g fat (mostly from the oil and eggs)
45g carbs (hello, comfort food!)
4g protein (thank the eggs for that)

Not too shabby for a dessert that tastes this decadent, right? Everything in moderation, friends – but I won’t judge if you sneak an extra sliver!

Frequently Asked Questions

I get asked about this Pumpkin Spice Latte Cake all the time! Here are the answers to the most common questions that pop up:

Can I use fresh pumpkin instead of canned?
You bet! About 1 cup of homemade pumpkin puree works great. Just roast, blend, and drain excess liquid first. But honestly? I often use canned – it’s consistent and saves so much time!

How can I make this dairy-free?
Easy swap! Use your favorite plant-based milk in place of any dairy (not that this recipe needs milk, but for toppings). For an egg substitute, flax eggs work surprisingly well here.

What if I don’t have coffee?
No worries! Instant espresso powder (1-2 tsp dissolved in hot water) works in a pinch. Or try chai tea for a fun twist. But the coffee really gives that authentic latte flavor.

Can I bake this in different pans?
Absolutely! I’ve done 2 round 9-inch pans (bake 25-28 mins), or even as cupcakes (18-20 mins). Just keep an eye on them – they bake faster than the full pan.

Share Your Pumpkin Spice Latte Cake Experience

I’d love to hear how your cake turns out! Snap a photo of your masterpiece and tag me – nothing makes me happier than seeing your kitchens filled with that glorious pumpkin spice aroma. Did you add any fun twists? Leave a comment below and let’s swap baking stories!