Go Back

Pumpkin Spice Latte Cake

Pumpkin spice latte cake with golden, spiced layers and espresso-kissed flavor, baked until tender and stacked with coffee pumpkin spice buttercream. Finished with a caramel drizzle and a dusting of pumpkin pie spice for a classic PSL cake vibe.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For PSL cake
  • 2.5 cup flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 2 tsp espresso powder
  • 0.5 salt
  • 1 cup butter unsalted
  • 1.5 cup brown sugar
  • 4 eggs
  • 1 cup pumpkin purée
  • 0.5 cup sour cream
  • 0.25 cup strong coffee
  • 1 tsp vanilla
For coffee pumpkin spice buttercream
  • 1.5 cup unsalted butter softened
  • 5 cup powdered sugar
  • 3 tbsp strong espresso cooled
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla
  • 2 tbsp heavy cream
  • 1 caramel sauce for drizzling

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the PSL cake layers
  1. Preheat oven to 350F. Grease two 9-inch pans so the cake releases cleanly after baking.
  2. Beat butter and brown sugar until smooth. Add eggs, pumpkin, sour cream, strong coffee, and vanilla, and mix until fully combined.
  3. Fold in the dry ingredients (flour, baking powder, baking soda, pumpkin pie spice, cinnamon, espresso powder, and salt). Mix just until no dry streaks remain.
  4. Divide the batter evenly between the two prepared pans. Use gentle smoothing so the tops bake level.
  5. Bake for 35–40 minutes at 350F, until a toothpick inserted in the center comes out clean. Keep pans on a sheet pan during baking for even heat.
  6. Cool the cakes completely in their pans. Then remove and cool fully before frosting so the buttercream stays thick and sliceable.
Make and assemble the coffee pumpkin spice buttercream
  1. Beat softened unsalted butter until creamy and light. Gradually add powdered sugar, mixing to a thick frosting base.
  2. Add cooled strong espresso, pumpkin pie spice, vanilla, and heavy cream. Beat until light and fluffy, scraping the bowl as needed for even texture.
  3. Frost the first cake layer and stack the second on top. Apply a smooth crumb coat, then frost again to finish the sides and top.
  4. Drizzle with caramel sauce and dust with pumpkin pie spice. Let the cake set briefly for clean slices before serving.

Notes

For the best crumb and slice, bake fully through and cool completely before frosting; warm layers can melt buttercream. Store covered in the refrigerator up to 4 days. Freeze assembled cake slices for up to 2 months (wrap tightly); thaw overnight in the fridge. For a dairy-light swap, use a plant-based butter stick and dairy-free sour cream—texture may be slightly softer but still workable.