Halloween Pumpkin Spice Latte Cake

I still remember the first autumn I experimented in my kitchen, blending pumpkin and spices while the aroma of coffee filled the room. That spark inspired this pumpkin spice latte cake recipe, perfect for cozy mornings or family gatherings. Quick, easy, and completely customizable, this pumpkin spice latte cake with coffee frosting brings warmth and comfort to any table. Whether you’re trying the Half Baked Harvest twist or a gluten-free version, it’s a recipe everyone will love.

Why You’ll Love This Recipe

If you’ve ever wanted the cozy flavor of your favorite fall beverage transformed into a dessert, this pumpkin spice latte cake is your answer. This pumpkin spice latte cake recipe combines moist pumpkin layers with warm autumn spices and a rich coffee frosting, creating a dessert that’s quick, easy, and family-friendly. Perfect for busy weeknights, holiday gatherings, or a sweet treat anytime, this pumpkin spice latte cake with coffee frosting can be customized to suit gluten-free, vegan, or classic preferences. Inspired by Half Baked Harvest and bakery favorites like In Bloom Bakery, this pumpkin spice latte cake is comforting, indulgent, and scientifically sweet, offering the perfect balance of pumpkin, spice, and coffee in every bite. Whether you’re making the pumpkin spice latte cake recipe UK style, following Waitrose-inspired tips, or trying a NYT-tested version, this cake is guaranteed to delight. Its simple preparation and flexible variations make it a must-have seasonal recipe that brings warmth, flavor, and joy to your kitchen.

Ingredients for This Recipe

This pumpkin spice latte cake recipe brings together classic autumn flavors in a perfectly balanced cake. The dry ingredients—flour, baking powder, baking soda, salt, and a blend of cinnamon, nutmeg, ginger, and cloves—create a spiced foundation that complements the pumpkin puree. Sweetness comes from a combination of granulated and brown sugar, while eggs and oil or butter provide moisture and structure. Brewed coffee enhances the pumpkin spice latte cake with coffee frosting, giving a subtle depth of flavor. The frosting itself is a creamy blend of butter, powdered sugar, coffee, and vanilla, perfectly pairing with the spiced cake. Optional decorations like cinnamon sticks, chocolate-covered espresso beans, or a dusting of pumpkin spice make this pumpkin spice latte cake visually stunning and extra festive. Whether you’re following the Half Baked Harvest style, trying a NYT version, or creating a vegan or gluten-free pumpkin spice latte cake, these ingredients are easy to source and flexible enough for your favorite twist.

🛒 Ingredients (for one 9-inch round cake):

For the Cake:
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¾ cup vegetable oil or melted butter
1 cup granulated sugar
½ cup brown sugar, packed
3 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
½ cup brewed strong coffee, cooled

For the Coffee Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons brewed coffee
1 teaspoon vanilla extract
Pinch of salt

Optional Decorations:
Cinnamon sticks
Chocolate-covered espresso beans
Whipped cream or pumpkin spice dust

How to Make This Recipe

Creating this pumpkin spice latte cake with coffee frosting is easier than it seems, and it delivers bakery-quality results at home. The pumpkin spice latte cake recipe starts with moist, spiced pumpkin layers enhanced with brewed coffee, which intensifies the flavor and gives a nod to your favorite latte. Following the Half Baked Harvest style or experimenting with Waitrose or NYT-inspired variations, you can adapt this pumpkin spice latte cake recipe UK or vegan versions. The coffee frosting complements the spiced cake perfectly, making this pumpkin spice latte cake scientifically sweet and indulgent while remaining approachable for weeknight baking or special occasions. With simple steps, anyone can make a pumpkin spice latte cake in bloom bakery style right in their own kitchen, combining texture, flavor, and seasonal warmth in every bite.

🛒 Steps:

Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round pan.

Step 2: In a medium bowl, whisk 2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ¼ teaspoon ground cloves.

Step 3: In a large bowl, beat ¾ cup vegetable oil or melted butter with 1 cup granulated sugar and ½ cup brown sugar until smooth. Add 3 large eggs, 1 teaspoon vanilla extract, and 1 cup pumpkin puree, mixing until combined.

Step 4: Gradually mix dry ingredients alternately with ½ cup brewed strong coffee, cooled, until smooth.

Step 5: Pour batter into the prepared pan and bake 35–40 minutes or until a toothpick comes out clean. Cool completely.

Step 6: For the frosting, beat 1 cup unsalted butter until creamy. Gradually add 4 cups powdered sugar, 2 tablespoons brewed coffee, 1 teaspoon vanilla extract, and a pinch of salt. Beat until light and fluffy.

Step 7: Apply a crumb coat to the cooled cake, chill 15–20 minutes, then frost fully with the coffee frosting.

Step 8: Optional decorations: cinnamon sticks, chocolate-covered espresso beans, whipped cream, or pumpkin spice dust.

This method ensures your pumpkin spice latte cake with coffee frosting turns out moist, flavorful, and visually stunning, perfect for family gatherings, festive celebrations, or recreating pumpkin spice latte cake in bloom bakery or Half Baked Harvest styles at home.

Expert Cooking Tips

Mastering the perfect pumpkin spice latte cake with coffee frosting is all about understanding your ingredients and their interactions. The pumpkin puree ensures moistness, while the combination of spices—cinnamon, nutmeg, ginger, and cloves—creates the classic pumpkin spice latte cake flavor. Brewed coffee deepens the taste, pairing seamlessly with the creamy coffee frosting. Whether you’re following a Half Baked Harvest style, Waitrose-inspired pumpkin spice latte cake recipe, or trying a NYT-tested version, these expert tips help you achieve a pumpkin spice latte cake scientifically sweet, vegan, or gluten-free without compromising flavor. Learning these nuances makes your pumpkin spice latte cake in bloom bakery–style results consistently delicious, perfect for family-friendly desserts or special occasions.

💡 Expert Tips:

Use fresh pumpkin puree for a moist pumpkin spice latte cake.

Measure spices accurately to balance the flavor in the pumpkin spice latte cake recipe.

Use brewed coffee cooled to room temperature to enhance the pumpkin spice latte cake with coffee frosting.

Chill the cake slightly before frosting to prevent crumbs in your pumpkin spice latte cake frosting.

Experiment with Half Baked Harvest or NYT variations to find your favorite pumpkin spice latte cake style.

For gluten-free or vegan versions, replace flour or eggs carefully while maintaining texture for pumpkin spice latte cake recipe UK or Waitrose adaptations.

Dust with pumpkin spice or add chocolate-covered espresso beans for an extra bakery-style touch.

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Classic Halloween Pumpkin Layer Cake

This pumpkin spice latte cake with coffee frosting is the ultimate fall dessert, combining the cozy flavors of pumpkin, warm spices, and a hint of coffee in every bite. Whether you’re following a Half Baked Harvest–inspired version, trying a Waitrose or NYT recipe, or creating a vegan or gluten-free pumpkin spice latte cake, this recipe is approachable, family-friendly, and scientifically sweet. Perfect for busy weeknights, festive gatherings, or special occasions, it’s a versatile treat that brings warmth, flavor, and joy to any table.

Pumpkin Spice Latte Cake

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• Author: Savannah
• Total Time: 40–45 minutes
• Yield: 10–12 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

A moist, spiced pumpkin cake inspired by the flavors of a pumpkin spice latte, topped with a creamy coffee frosting. Perfect for fall gatherings, this cake combines pumpkin puree, warm spices, and a hint of espresso for a cozy seasonal treat.

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Ingredients

Scale 1x2x3x

🛒 Ingredients (for one 9-inch round cake):

For the Cake:

• 2 cups all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• ¼ teaspoon ground cloves

• ¾ cup vegetable oil or melted butter

• 1 cup granulated sugar

• ½ cup brown sugar, packed

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 cup pumpkin puree

• ½ cup brewed strong coffee, cooled

For the Coffee Frosting:

• 1 cup unsalted butter, softened

• 4 cups powdered sugar

• 2 tablespoons brewed coffee

• 1 teaspoon vanilla extract

• Pinch of salt

Optional Decorations:

• Cinnamon sticks

• Chocolate-covered espresso beans

• Whipped cream or pumpkin spice dust

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Instructions

📝 Instructions:

Step 1: Bake Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round pan.

2. In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

3. In a large bowl, beat oil and sugars until smooth. Add eggs one at a time, then stir in vanilla and pumpkin puree.

4. Gradually mix in dry ingredients alternately with coffee until smooth.

5. Pour batter into the prepared pan and bake 35–40 minutes, or until a toothpick comes out clean. Cool completely.

Step 2: Make Coffee Frosting

1. Beat butter until creamy. Gradually add powdered sugar, mixing on low at first.

2. Add coffee, vanilla, and salt, then beat on high until light and fluffy. Adjust consistency with more powdered sugar or coffee if needed.

Step 3: Assemble Cake

1. Level the cooled cake.

2. Apply a crumb coat of frosting and chill 15–20 minutes.

3. Frost the cake fully and smooth.

Step 4: Decorate (Optional)

• Dust with pumpkin spice or cocoa powder.

• Top with cinnamon sticks or chocolate espresso beans for a seasonal look.

Notes

• Make Ahead: Bake the cake a day ahead for easier frosting.
• Mini Version: Bake as cupcakes for individual servings.
• Flavor Boost: Add 1 teaspoon espresso powder to the batter for more coffee depth.

• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Category: Dessert / Fall Cake
• Method: Baked / Frosted
• Cuisine: American