This moist and tender pumpkin spice latte cake is layered with espresso whipped cream and drizzled with caramel sauce. It’s the perfect dessert for the season, but you can enjoy it any time of year!
Pumpkin Spice Lattes are all the rage at Starbucks in the fall and winter. Espresso, steamed milk, pumpkin spice flavors, and a gooey drizzle of caramel on top make the drink a must-have for the season.
We have captured all those flavors in our Pumpkin Spice Latte cake, and friends, this is one delicious dessert. The cake is tender and moist, with rich pumpkin flavor, spices, and a hint of coffee. The salted caramel drizzle takes it to the next level.
The filling for this cake is light, airy, and incredibly fluffy (just like the whipped topping on a Starbucks latte). We added cream cheese to a basic whipped cream recipe to make it sturdier so it will hold up all the cake layers. You could use the same filling in our pumpkin whoopie pies.
Here is Why This Recipe Works:
- Adding cream cheese to the espresso whipped cream makes the topping thicker and stabilizes the whipped cream.
- Powdered espresso makes the whipped cream taste like a latte.
- You can use storebought or homemade caramel sauce.
- The cake stays moist for several days.
Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details.
Here is what you will need for the cake
- Baking powder and baking soda
- Spices: cinnamon, ginger, allspice, cloves. You could substitute these spices with pumpkin pie spice.
- Granulated sugar and brown sugar
- Pumpkin puree. The brand of pumpkin puree makes a difference. Some brands have higher water content. We use Libby’s brand for baking, including our pumpkin pies.
- Vanilla extract
Here is What You Need For The Latte-flavored Cream filling.
- Cream cheese. Make sure you purchase block-style cream cheese and not the kind that comes in tubs.
- Powdered sugar
- Vanilla extract
- Instant coffee granules
- Heavy cream
You can make your own caramel sauce or purchase a jar of the store bought sweet treat. Here are the ingredients to make a homemade caramel sauce.
- Vanilla extract
- Corn syrup (helps prevent crystallization)
How to Make It:
Here is a brief overview so you can get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.
- Bake the cakes.
- Make the latte whipped cream.
- Make the caramel sauce.
- Assemble the cake.
We baked two 9-inch cakes then we cut them in half to make four layers. If you don’t want to cut the cakes in half, you can bake four thin cakes instead of two thicker cakes.
If you divide the batter into four cake pans they will only need to bake for 15 to 20 minutes. Use the toothpick test to check for doneness.
Tips for Success:
- Divide the batter as evenly as possible when you pour it into the cake pans. We use a kitchen scale.
- Let the cream cheese come to room temperature. You will end up with a lumpy, clumpy mess if the cream cheese is cold and hard.
- Make sure the heavy cream is cold when you make the latte cream. Warm or room temperature cream will not whip well.
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- Two 9-inch cake pans
- Meausring cups and spoons (this set has magnetic spoons that we love)
- Mixing bowls
- Electric mixer
Some Other Recipes We Are Sure You Will Love:
Our chocolate amaretto mousse cake has three layers of flavors. The combination of chocolate, coffee, and amaretto makes a divine dessert.
Sticky cinnamon rolls are everyone’s favorite and they are perfect for weekend mornings with a cup of hot coffee.
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Pumpkin Spice Cake
- 3 cups (360 grams) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons salt
- 2 ½ teaspoons ground cinnamon
- 1 1/4 teaspoon ground ginger
- 1 teaspoon ground allspice
- ¼ teaspoon ground cloves
- 2 cups (400 grams) sugar
- ½ cup (100 grams) packed brown sugar
- 3/4 cup canola oil
- 4 large eggs
- 15 ounces pumpkin puree
- 2 ½ teaspoons vanilla extract
Latte Whipped Cream
- 12 ounces cream cheese, softenend
- 2-1/4 cups powdered sugar
- 1-1/2 teaspoon vanilla extract
- 2 ½ teaspoons instant coffee granules
- 3 cups heavy cream
- ½ cup heavy cream
- 2 tablespoons butter
- ½ teaspoon vanilla extract
- ¾ teaspoon salt
- ¼ cup light corn syrup (helps prevent crystallization)
- 1 cup sugar
Pumpkin Spice Cake
- Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- Place the first 10 ingredients (from flour to brown sugar) into a mixing bowl and blend the ingredients on low speed for 1 to 2 minutes to get the ingredients sifted and combined.
- Add the oil, eggs, pumpkin, and vanilla. Mix on low until the dry ingredients are moistened then increase the speed to medium and mix for 2 minutes until well combined, be sure to stop the mixer and scrape down the sides halfway into the mixing.
- Divide the batter into the prepared pans and smooth the surface. Bake about 40 minutes or until a toothpick inserted into the center comes out just barely clean.
- Set the pans on cooling racks to cool completely then run a knife around the edges of the pans to loosen the cakes then invert them onto racks and remove the parchment paper.
Latte Whipped Cream
- In a large mixing bowl, combine the cream cheese, sugar, vanilla and coffee granules. Using a whisk attachment, beat on low speed until combined then increase the speed to medium-high and beat until smooth.
- Turn the mixer to low and slowly pour in the heavy cream (go slowly to prevent splatter). Once the cream is combined, increase the speed to medium-high and whip for 1 minute then stop and scrape the sides down and whip again until you see medium-stiff peaks.
- Place the cream, butter, vanilla, and salt in a small saucepan and heat over medium heat, if it begins to boil, reduce the heat and keep warm while you cook the syrup.
- In a medium saucepan (about 3 quarts), fitted with a candy thermometer, heat the syrup with the sugar over medium-high heat. Cook, stirring gently until the sugar is completely melted then leave it undisturbed without stirring anymore.
- Cook until the syrup reaches 340°
- Remove the saucepan from the heat and very CAREFULLY stir in the warm cream mixture (the mixture will bubble up toward the top of the pan then subside)
- Return the pan back to the heat and cook until the candy thermometer reads 235° to 237°.
- Allow to sit at room temperature and cool down before assembling the cake.
Assembling the Cake
- Cut through each of the cakes horizontally so you have 4 cake layers (use a turntable and a serrated knife. Holding the knife steady, spin the turntable to cut through the cakes.)
- Place one of the cake layers on a cake plate then pipe or spread ¼ of the latte cream on top of the cake. Drizzle ¼ of the caramel sauce over the latte cream. Repeat the pattern 3 more times.
- Use extra caution when making the caramel sauce because the hot sugar can burn you if you get any on you.
- When making the caramel sauce, be sure to use at least a 3-quart saucepan to cook the sugar mixture because the mixture boils and foams up to the top when you add the cream.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 859Total Fat: 52gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 174mgSodium: 738mgCarbohydrates: 90gFiber: 2gSugar: 63gProtein: 10g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.