We took the popular fall beverage and turned it into a CAKE! This is a single layer pumpkin spice cake topped with a creamy espresso frosting. The perfect combination of flavors: warm spices, pumpkin, vanilla, and coffee. Not only is the cake delicious, but it’s super easy, too. Not a fan of coffee? Try our cinnamon sugar pumpkin cake.
If you follow me on social media you may have seen me mention that this is my favorite pumpkin dessert. Yes, ever. I don’t know what it is about the combination of espresso frosting and spiced pumpkin cake but I just can’t get enough! And since this is a single layer “snack” cake we don’t need a special occasion to make it.
Jump to:
This cake is
Easy: The cake batter comes together in minutes! Since it is a single layer cake you don’t have to bother with stacking and frosting multiple layers.
Flavorful: Plenty of spices, just enough pumpkin, and a bold coffee-flavored frosting.
Soft and moist: Pumpkin puree, vegetable oil, and sour cream keep this cake from being dry.
Perfectly sized: This is a single layer 9×9 square cake. The size is large enough for a small gathering but small enough that you don’t need a special occasion to make it.
Basic recipe overview
*Full recipe below in recipe card*
Cake: Whisk pumpkin, spices, sugars, eggs, oil, sour cream, and vanilla. Add flour, baking powder, spices, and salt. Pour into a greased 9×9 pan. Bake and cool.
Frosting: Beat butter. Add powdered sugar followed by milk, espresso powder, and vanilla.
Assembly: Spread the frosting on the cake. Serve!
Ingredient spotlight: espresso powder
This recipe calls for espresso powder or instant espresso. Espresso powder is finely ground coffee crystals that have a strong and concentrated coffee flavor. This ingredient is sold in most well stocked grocery stores near the coffee or on the baking aisle. You can also purchase it on Amazon or here.
I often use it in chocolate recipes like Espresso Chocolate Chip Cookies or Coffee Brownies, but in this application it flavors the frosting for the pumpkin cake.
Recipe tips
Use pumpkin puree not pumpkin pie filling. I highly recommend Libby’s brand.
Don’t overmix the cake batter. Mix just until the ingredients are incorporated.
Use fresh spices. Pumpkin pie spice only gets used one season a year so check and make sure what you have in your spice cabinet is fresh and flavorful.
Not a fan of coffee? If you’d prefer to skip the coffee-flavored frosting you can swap the espresso powder for 1 teaspoon of cinnamon or pumpkin pie spice.
Leftover pumpkin puree? Make Pumpkin Spice Coffee Creamer.
Serving and storage
Serving: Serve this cake chilled or at room temperature. It’s best within 2 days of being made.
Storage: Store this cake at cool room temperature for up to 2 days or refrigerated for up to 4 days.
More pumpkin recipes
SUBSCRIBE to our free NEWSLETTER – Follow on INSTAGRAM
Recipe
Pumpkin Spice Latte Cake
Ingredients
Cake:
- 1 cup plus 2 tablespoons all purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 cup canned pumpkin puree, not pumpkin pie filling
- ⅓ cup light brown sugar
- ⅔ cup granulated sugar
- ¼ cup sour cream or plain yogurt, not nonfat
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Frosting:
- 10 tablespoons unsalted butter, softened to cool room temperature
- 2½ cups powdered sugar
- 2 teaspoons milk, plus more, if needed
- 2 teaspoons espresso powder, adjust to taste
- ¾ teaspoon vanilla extract
Instructions
Cake:
- Preheat oven to 350°F with a rack in the center of the oven.
- Whisk flour, baking powder, baking soda, salt, pie spice, and cinnamon until combined. Set aside.
- In a large bowl, whisk pumpkin, brown sugar, granulated sugar, sour cream, oil, eggs, and vanilla. Add the flour mixture and whisk until just combined (don't overmix). Tap the excess batter off the whisk and use a rubber/silicone spatula to stir the batter a couple of times, scraping the sides and bottom of the bowl.
- Grease a 9×9 square baking pan and pour the batter into the pan. Tap the pan gently but firmly on the countertop a couple times to remove air bubbles. Bake for 22-26 minutes, until a toothpick inserted into the center of the cake comes out clean. Place the pan on a wire rack to cool completely.
Frosting:
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter until smooth. Add the powdered sugar, a cup at a time, followed by milk, espresso powder (see note), and vanilla. Beat on high speed for one full minute. If desired you can adjust the consistency by adding more powdered sugar to thicken or more milk to thin.
- Spread the frosting all over the top of the cooled cake.
Video
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Taryn
So many amazing flavors in one cake! Thanks for the recipe.
Natalie
So looking forward to fall and pumpkin recipes. This one is going on my to do list, thanks!
Maurina
Hi, I am curious what is the “note” about the flour? The recipe says 1 cup + 2 tbs. Are the 2 tbs in the cake or was it thought to flour the pan or ?
Allison
Hi, Maurina. Apologies! The note about the flour wasn’t there (good catch). I just added it. And for clarification, yes, the 1 cup AND 2 tbs are in the cake batter. Thank you!
Malayni26
Can you use Greek yogurt or should it be regular yogurt?
Allison
Either is fine. Enjoy!
Sheila Brennan
This cake is delicious. It’s a surprise when you bite into it and have the double taste of pumpkin and coffee. I think the cake would be delicious without frosting as well. It’s so moist!
Allison
I’m glad you enjoyed it! 🙂
Christina
Love all your recipes! I’m going to make this one for my dad’s birthday this weekend. I might end up doing a 9 x 9 square baking pan, but wondering what you think the baking time would be with a 6” round?
Thanks!
Allison
Hi, Christina. Thank you! If you’re using a 6-inch round I would recommend two pans. I think it’s too much batter for one 6-inch.
Rebeca
Can I use cake flour instead of all purpose flour?
Allison
That should be fine. Enjoy!
Michelle
Is there any substitution to vegetable oil? Would butter work? Thank you!
Allison
You can try swapping it for the same amount of melted unsalted butter.
Kismet
What could i replace the pumpkin with?
Allison
Hi! I’d recommend just using a different recipe. If you like the frosting in this recipe you can try putting it on a banana cake or a cinnamon roll cake.
Amy D
Just pulled it out of the oven but can tell I’m going to love it. The only thing I’d change is the frosting and just by an addition. I tasted it as I was making it and it’s a bit sweet, so I would just tweak it by adding cream cheese. I don’t think that would take away from the espresso flavor, but you can always add more powder. I also added way more milk than the recipe calls for so I’m thinking 2 tsp is a typo and it’s supposed to be 2 Tb, but maybe not. Definitely going to be a new fall favorite!
Allison
Hi, Amy! Thanks for taking the time to comment. Enjoy!