Pumpkin Spice Latte Cake
This Pumpkin Spice Latte Cake is the perfect treat for fall. Made with real pumpkin puree and warm spices, it’s a delicious twist on the classic coffee drink.
Whether you’re craving something sweet or looking to change up your holiday dessert menu, this cake is sure to be a crowd-pleaser. You can never go wrong with a Pumpkin Spice Poke Cake like this one.
Table of contents
❤️ Why You’ll Love This Recipe
- With warm spices and simple ingredients, you can whip up this cake in no time.
- It tastes just like your favorite fall coffee shop drink, without having to leave the house.
- Plus, it’s also so easy to make, so even beginners can make it.
🛒Ingredients
Next time you are in the grocery store, stop by and pick up these basic ingredients. You won’t regret making this tasty cake recipe. Check out the recipe card at the bottom of the post for the fall amounts.
- flour
- ground cinnamon
- ground ginger
- ground nutmeg
- ground cloves
- allspice
- baking powder
- baking soda
- salt
- butter
- sugar
- brown sugar
- large eggs
- vanilla
- buttermilk
- pumpkin puree
- milk
- sweetened condensed milk
- brewed espresso
- powdered sugar
See the recipe card below for quantities.
🔪 How to Make This Pumpkin Spice Latte Cake
Making this pumpkin spice cake is super easy, this is an overview of the steps you will need to follow to make it. The full instructions are available in the recipe card at the bottom of this post.
In a small bowl, whisk the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt. Set it aside.
In a large bowl, use a hand mixer and beat the butter, sugar, and brown sugar until light and fluffy. Add in the eggs and vanilla and continue to beat, stopping to scrape down the sides of the bowl. Add in the canned pumpkin and buttermilk and mix. (The batter may look grainy at this point.)
Add in the dry ingredients and mix until everything is well incorporated.
Pour into a greased 9 x 9 pan (or nonstick pan) and place in the oven and bake for 40-45 minutes, or until a skewer comes out cleanly. Allow it to cool completely.
Once the cake is fully cooled, poke many holes over the entire surface of the cake.
In a large glass measuring cup mix together the milk, sweetened condensed milk, espresso, cinnamon, and vanilla. Pour slowly over the top of the cake.
To make the frosting, place the butter in a large bowl and beat with a hand mixer for 2 minutes until the butter has lightened in color. Add in the powdered sugar, vanilla, espresso, and spices and beat until smooth and creamy.
Spread in an even layer over the top of the cake. Place the cake in the refrigerator for 1-2 hours before slicing.
🥄 Equipment
Gather these kitchen tools so that you can enjoy this pumpkin spice poke cake with your family and friends.
- small bowl
- large mixing bowl
- Hand mixer
- 9×9 baking pan
🥫 Storage
Storage – Store the cake in an airtight container at room temperature for up to three days.
Freezing – You can also freeze the cake after it has cooled completely. Simply wrap it tightly in plastic wrap and then place it in a freezer-safe container or bag. To thaw, leave the cake at room temperature for several hours or overnight.
Serve With
This cake is great when served with a cup of coffee, hot tea, or even a delicious meal like this Easy Brown Butter Scallops.
💭 Tips
Here are a few tips that you can use to help you make this pumpkin spice poke cake recipe
- For the best cake batter use room-temperature ingredients.
- Your batter will be slightly grainy after you add the pumpkin. That’s to be expected.
- Don’t overmix your batter! Overmixing can lead to tough and dense cake.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
It’s called poke cake because you poke holes into the cake for the filling to sink in.
Yes, this cake is great when made up to 24 hours in advance.
🍽 More Fall Recipes
Do you enjoy fall-inspired dessert recipes? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Pumpkin Spice Latte Cake
Equipment
- small bowl
- large mixing bowl
- Hand mixer
- 9×9 baking pan
Ingredients
- 2 ½ cups flour
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoons salt
- 10 tablespoons butter softened
- ¾ cup sugar
- ¾ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ cup buttermilk
- 15 ounces pumpkin puree
- ¼ cup milk
- ⅓ cup sweetened condensed milk
- ¼ cup brewed espresso
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla
Frosting:
- 1 cup butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2 teaspoons brewed espresso
- 1 teaspoons cinnamon
- ⅛ teaspoons ground cloves
- ⅛ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl, whisk the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt.
- Set aside.
- In a large bowl, use a hand mixer and beat the butter, sugar and brown sugar until light and fluffy.
- Add in the eggs and vanilla and continue to beat, stopping to scrape down the sides of the bowl.
- Add in the canned pumpkin and buttermilk and mix. (The batter may look grainy at this point.)
- Add in the dry ingredients and mix until everything is well incorporated.
- Pour into a greased 9 x 9 pan (or nonstick pan) and place in the oven and bake for 40-45 minutes, or until a skewer comes out cleanly.
- Remove and allow to cool completely
- Once the cake is fully cooled, poke many holes over the entire surface of the cake.
- In a large glass measuring cup mix together the milk, sweetened condensed milk, espresso, cinnamon and vanilla.
- Whisk well until mixed.
- Pour slowly over the whole cake until the latte mix is gone.
- To make the frosting, place the butter in a large bowl and beat with a hand mixer for 2 minutes until the butter has lightened in color.
- Add in the powdered sugar, vanilla, espresso and spices and beat until smooth and creamy.
- Spread in an even layer over the top of the cake.
- Place the cake in the refrigerator for 1-2 hours before slicing.
