My pumpkin spice latte cake is a soft and fluffy pumpkin spice cake with a layer of sugary instant espresso powder on top.
If you like this recipe, check out my Fresh Apple Cake next!
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Since publishing my first viral recipe, French Strawberry Cake over ten years ago now, I’ve revisited that recipe many times. You can’t beat its simplicity. Tender cake that includes sour cream in the batter. It’s adaptable to so many different fruits and flavors. Plus it’s sprinkled with a 1/4 cup of sugar before baking, resulting in a satisfying yet simple sugary top.
This time, I turned my famous cake recipe into another famous (notorious) coffee house favorite, pumpkin spice latte cake recipe. No worries if you aren’t a coffee lover like me. Simply omit the espresso powder. And you’re left with an easy to make, fabulous fluffy and moist pumpkin cake!
More round cake recipes
Ingredients for pumpkin spice latte cake recipe
- Dry Ingredients – A combination of all-purpose flour, both baking powder and baking soda, salt, pumpkin pie spice and one tablespoon instant espresso powder.
- Pumpkin – Use one cup of canned pure pumpkin puree, NOT pumpkin pie filling.
- Wet Ingredients – A combination of both softened unsalted butter and vegetable oil keeps this cake light, fluffy and moist. The rest of the wet ingredients include granulated sugar, two large eggs, sour cream and vanilla extract.
- Sugar Topping – Before baking sprinkle the top of the cake with a combination of three tablespoons of granulated sugar plus an additional tablespoon of instant espresso.
Instructions for psl cake
Preheat oven to 350 degrees F. Line a 9-inch cake pan with two pieces of crumpled up parchment paper. I wad them up like trash and then smooth them out. I find this makes it easier to mold them into the cake pan. If you prefer, you can also grease and flour the cake pan instead.
With a stand mixer fitted with paddle attachment (or hand mixer), beat together the softened butter, vegetable oil, eggs, 3/4 cup of sugar and vanilla extract. Start on low speed then increase to high speed. Beat until pale and fluffy, 2 – 3 minutes.
Add the pumpkin and sour cream and beat again until smooth. In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice and tablespoon of instant espresso. Add the dry ingredients to the wet ingredient mixture. Start the mixer on low speed and then increase to medium. Scrape down the bowl as needed. Mix just until the flour is incorporated.
Spread the pumpkin cake batter evenly into the prepared pan. Smooth the top with an offset spatula. Stir together the remaining sugar and tablespoon of espresso. Sprinkle it evenly over top of the cake.
Bake at 350 for 35 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 – 15 minutes. Then gently lift it out of the pan using the parchment paper overhang. And allow to cool on a wire cooling rack for at least one hour before slicing. Be sure to serve each slice with a generous dollop of whipped cream.
Keep scrolling for a video tutorial plus full recipe and my free printable recipe card.
Serving suggestions
This cake would also be an excellent dessert topped with a layer of cream cheese frosting. Pumpkin spice lattes make me think of breakfast and brunch. Here’s some recipes to serve with this cake for a special brunch –
Storage directions
Allow the cake to cool completely before storing. It will stay fresh in an airtight container at room temperature for up to 3 days. Wrap each slice individually in plastic wrap and then store in an airtight container to freeze. Leftovers will stay fresh in the freezer for up to 3 months. Allow to thaw overnight in the refrigerator before serving.
Kitchen tools
- The kitchen aid stand mixer I use for all my baking recipes
- My favorite nonstick 9-inch round cake pan
- Magnetic set of measuring spoons
Video
Pumpkin Spice Latte Cake Recipe
Ingredients
- 1/4 cup unsalted butter softened
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup pure pumpkin puree
- 1/3 cup sour cream
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin spice
- 2 tbsp instant espresso powder divided
- 3 tbsp granulated sugar
Instructions
- Preheat oven to 350 degrees F. Line a 9-inch cake pan with two pieces of crumpled up parchment paper. I wad them up like trash and then smooth them out. I find this makes it easier to mold them into the cake pan. If you prefer, you can also grease and flour the cake pan instead.
- With a stand mixer fitted with paddle attachment (or hand mixer), beat together the softened butter, vegetable oil, eggs, 3/4 cup of sugar and vanilla extract. Start on low speed then increase to high speed. Beat until pale and fluffy, 2 - 3 minutes.
- Add the pumpkin and sour cream and beat again until smooth. In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice and tablespoon of instant espresso. Add the dry ingredients to the wet ingredient mixture. Start the mixer on low speed and then increase to medium. Scrape down the bowl as needed. Mix just until the flour is incorporated.
- Spread the pumpkin cake batter evenly into the prepared pan. Smooth the top with an offset spatula. Stir together the remaining sugar and tablespoon of espresso. Sprinkle it evenly over top of the cake.
- Bake at 350 for 35 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 - 15 minutes. Then gently lift it out of the pan using the parchment paper overhang. And allow to cool on a wire cooling rack for at least one hour before slicing. Be sure to serve each slice with a generous dollop of whipped cream.
Nutrition
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