Super Moist Pumpkin Spice Latte Cake

Skip the line at the coffee shop and welcome PSL season with a slice of this delicious Pumpkin Spice Latte Cake!! This moist and fluffy cake is filled with all the flavors of the beloved fall drink: warm pumpkin spice, an entire can of pumpkin puree, and topped with a thick and creamy espresso glaze for the perfect kick of coffee flavor!!

As soon as fall hits, I am all about that pumpkin life. It might still be a 100 degrees in the South in October, but that does not stop me from indulging in the warm and comforting flavors of the fall season. Case in point this pumpkin spice latte cake recipe!! I've taken all of the cozy flavors of your favorite fall drink: creamy pumpkin, warm fall spices, and bold espresso and turned them into one deliciously decadent bundt cake. 

It's super moist, incredibly flavorful and the only thing you need when you find yourself craving a pumpkin spice latte fix. I took a few liberties and put a little spin on my grandmother's classic Southern pumpkin cake by adding a little brown sugar, more vanilla extract, a touch more pumpkin pie spice, and a creamy espresso glaze. All of which work together to enhance the pumpkin and deliver the ULTIMATE pop of PSL flavor!!

This easy cake comes together in 25 minutes with simple ingredients and doesn't require any special equipment or multiple cake pans (don't you just love bundt cakes)!! Great for a crowd or special occasion, you can easily make this cake ahead and glaze it when you are to serve for the best post Thanksgiving dinner dessert!! Extra bonus points - it stays moist for days!! 

For more pumpkin recipes, try my favorite Pumpkin Bread with Cream Cheese Glaze or this Pumpkin Bread with Streusel Topping. 

I’ve partnered with Rodelle on this pumpkin spice latte cake recipe, using their vanilla extract to infuse a bold and rich vanilla flavor that elevates this pumpkin cake to a whole new level. Rodelle has always been my go to because of their commitment to quality. Not only is their vanilla extract unmatched in flavor, but they are passionate about creating a line of products using premium ingredients to transport your culinary adventures to new heights. 

Why You'll Love This Recipe

• Incredibly soft and moist texture – This cake has a super tender and moist crumb thanks to the addition of cake flour, brown sugar, and an ENTIRE can of pumpkin (no need to worry about what to do with leftover pumpkin puree)!!
• Espresso pumpkin spice glaze –  This flavorful pumpkin spice cake features all of flavors you love from the classic fall drink:  rich pumpkin, warm spices, and an extra boost of caffeine from the espresso glaze. The richness of the creamy espresso glaze pairs perfectly with the velvet texture of the cake.
• Easy recipe –  This easy pumpkin recipe comes together in just 25 minutes with minimal ingredients and bakes up beautifully in one pan (no cake layer worries here).
• Beautiful presentation - You guys know my love for bundt cakes. They are easy to make and the flavor options are endless. Just check out my Vanilla Buttermilk Pound Cake and Southern Lemon Pound Cake!! They are the ultimate comfort dessert. Plus they have that elegant natural beauty from whatever pan they are baked in. And this pumpkin spice latte cake is no exception.

Recipe Ingredients

Here are a few key ingredients you'll need to make this Moist Pumpkin Spice Latte Cake:

Ingredients needed for the Pumpkin Spice Cake

Ingredients needed for the Espresso Glaze

Ingredient Notes:

• Canned pumpkin puree – Be sure to use 100% pure pumpkin puree and not pumpkin pie filling. For best results, I recommend using Libby's Pure Pumpkin Puree for this recipe. I've used other pumpkin puree brands but found that none of them have come close to the texture or flavor of Libby's.
• Unsalted butter – Most pumpkin cake recipes use some type of vegetable oil for fat. I prefer butter as it adds richness and an extra depth of flavor that you wouldn’t get by just using oil.
• Sugars - I used a combination of light brown sugar and granulated sugar in this recipe. You can use dark brown sugar if that is all you have on hand. Due to the extra molasses in dark brown sugar, it will add a little more moisture to the cake.
• Eggs – Eggs provide structure to the cake and help to bind all of the ingredients together. Make sure they are room temperature!!
• Rodelle Pure Vanilla Extract – I LOVE using Rodelle Pure Vanilla Extract.  It adds a bold vanilla flavor that pairs perfectly with the pumpkin puree!!
• Cake flour - Cake flour is great for creating a soft cake with a light and tender crumb.
• Pumpkin pie spice – A combination of blended spices (think cinnamon, nutmeg, and ginger) adds warmth and elevates the flavor of the pumpkin. I used Trader Joe’s pumpkin pie spice and added a little extra ground all spice.
• Instant espresso - Instant espresso is key in creating the perfect espresso glaze with a kick!! Not only does it work best for baking, but it is water soluble. This enables it to dissolve easily with the milk ensuring a smooth and creamy glaze.

See the recipe card below for a full list of ingredients and measurements.

Substitutions

• Cake flour – I prefer using cake flour in my bundt cakes to ensure a tender crumb. But if you don’t have any on hand don’t fret, you can easily make cake flour at home. For every cup of all purpose flour, replace two tablespoons with cornstarch. 
• Instant espresso - If you do not have instant espresso you can substitute with instant coffee. Please note the glaze will not mix together as easily because instant coffee has larger granules. If you decide to go the instant coffee route, be sure to strain the milk and coffee mixture before mixing everything together. 

Variations

• Use a different glaze. For a chocolate coffee combo, glaze your cake with the espresso ganache from my Chocolate Walnut Cake. Or, try the decadent brown butter cream cheese glaze from my Spiced Banana Cake (side note, this glaze also features rum which pairs beautifully with pumpkin)!! You can also frost the top of the cake with cream cheese frosting or espresso frosting.
• Skip the glaze and top the pumpkin cake with a dusting of confectioner’s sugar.
• Pecan or walnut crunch- Add a cup of toasted and chopped pecans or walnuts for a satisfying crunch. You can sprinkle them over the cake or add them directly to the cake batter when adding the dry ingredients.
• Use homemade pumpkin spice mix. - Here’s how to make your own pumpkin pie spice: Mix together 2 teaspoons of ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon all spice, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves. 
• Add chocolate chips. If pumpkin spice lattes aren’t your thing, you can totally omit the espresso glaze and stir in mini chocolate chips when adding the flour for a chocolate chip pumpkin spice bundt cake.

This recipe has not been tested with other substitutions or variations. If you happen to try any from the list above or add your own spin with new ingredients, please let us know how it turned out in the comments below.

Homemade Pumpkin Puree vs. Canned Pumpkin Puree

Homemade pumpkin puree has more moisture than canned pumpkin. If using fresh, be sure to drain or squeeze it to remove the excess moisture.

Libby's is my favorite brand of canned pumpkin puree. The consistency of the puree is pretty much the same every time and it gives the perfect texture and taste to whatever pumpkin recipe I'm making. If you don't have access to Libby's where you live, you can definitely use another brand.  Just know that the consistency of the puree will vary between brands.  

If the brand you are using is watery or if you are using fresh pumpkin puree, drain the pumpkin by using several paper towels to blot the pumpkin until most of the moisture is removed prior to adding it to the cake batter. 

How To Make Pumpkin Spice Latte Cake

Even though this spiced pumpkin cake is made using a stand mixer, it is super easy to whip up. Here are the step by step instructions on how to make this delicious cake. For the full method, see the recipe card at the end of this post.

Before you start, preheat the oven to 350 degrees F.

Step 1: Sift together the dry ingredients.  In a medium bowl, sift together the flour, baking soda, baking powder, pumpkin spice, all spice, and kosher salt three times.

Step 2: Cream the butter and sugar.  In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars at medium low speed until combined. Increase speed to medium and continue to beat until pale and fluffy, about 3 minutes, stopping halfway to scrape the sides of the bowl.

Step 3: Add in the eggs. Add in the eggs one at a time mixing until each egg is incorporated.

Step 4: Stir in the pumpkin puree and vanilla extract. With the mixer on low, stir in the pumpkin puree and vanilla extract.

Step 5: Mix in the flour mixture with the wet ingredients. With the mixer on low, add the dry ingredients to the wet ingredients in 3 additions until almost combined. Finish mixing the dry ingredients by hand using a rubber spatula.

Step 6: Bake!! Transfer the cake batter to the prepared pan and smooth the top with an offset spatula. Firmly tap the pan on the counter to release any air bubbles then bake for 65 to 70 minutes.

Step 7: Make the espresso glaze. Warm the milk in the microwave for 10 to 15 seconds. Add in the espresso powder and stir until it is fully dissolved. In a medium bowl, sift together the powdered sugar, pumpkin spice, and espresso powder. Add in the vanilla extract and espresso milk and whisk to combine.

Step 8: Glaze and garnish. Glaze the pumpkin spice latte cake with the espresso glaze and garnish with a sprinkle of pumpkin spice if desired!!

Expert Tips For Bundt Cake Success

• Use a kitchen scale -  I always recommend using a kitchen scale to measure dry ingredients, especially flour. Too much flour can result in a dry, dense cake.
• Check for doneness early - Because every oven is different, check your bundt cake 10 minutes before the suggested baking time. The cake should bounce back when lightly touched and a toothpick or skewer inserted into the center should come out with a few moist crumbs.
• Use Room temperature  ingredients  - Ensure the eggs, and butter  are at room temperature so they mix together smoothly and evenly.
• Triple sift the flour - I know this may seem like a lot but triple sifting really helps to aerate the flour and disperse the leavening agents.
• Use instant espresso powder -  Espresso powder has finer granules than instant coffee, which allows it to dissolve easier. For a creamy and smooth glaze with the best flavor, use instant espresso powder. 
• Invest in a good quality pan - Using a good quality non stick bundt pan is important to ensure an even bake and easy removal of the cake from the pan after baking. For this recipe, you will want to use a bundt pan with a 12 cup capacity. Using anything smaller will result in the overflow of cake batter in the oven. I absolutely love Nordicware and use their pans for all of my bundt cake recipes. For this recipe, I used their Anniversary Bundt Pan.
• Glaze the cake immediately - The glaze will continue to thicken and harden as it sits.  If your glaze hardens add milk, one teaspoon at a time until it reaches your desired consistency. 

Mixing The Cake

Because this is a large cake, it is important that it is properly mixed and the batter is even. Over mixing can lead to changes in the cake's texture making it dense and creating large holes or tunnels. Follow these tips below to ensure your cake comes out successfully:

1. Cream the butter and sugar for the entire three minutes. Although this cake also uses baking powder, beating the butter and sugar for a longer length of time allows air to be introduced into the cake batter helping the cake to rise.
2. It is important to add the eggs slowly to avoid over-mixing the batter and that they are room temperature. When adding the eggs to the cake batter, add them in one at a time and mix with stir setting first. Then, when they are almost combined, increase your speed and mix the batter together for an additional 10 seconds.
3. Finish mixing the dry ingredient with a rubber spatula. Mixing the batter with a rubber spatula at the end ensures everything is mixed properly and helps avoid over-mixing.  You also have a better view of any leftover pumpkin puree or batter that may be hanging around the bottom of the bowl.

VC top tip - Over-baked your cake? Don’t fret You can brush your baked bundt cake with a simple syrup to add some moisture. Or, if you want to increase the coffee flavor, you can add espresso powder for a coffee simple syrup.

Recipe FAQs

Serving Suggestions

This pumpkin spice latte bundt cake tastes delicious any way you serve it. Here are a few serving ideas to get you started:

• Drizzle with caramel sauce – Increase the indulgence factor by adding thick ribbons of caramel drizzle on top for a decadent, gooey finish.  
• Make the whipped cream cheese filling from my Strawberries and Cream Bundt Cake and serve each slice with a dollop of whipped cream.
• Add a scoop of coffee, caramel, pumpkin, or vanilla ice cream.

Storing, Freezing, Make Ahead

Storage: Bundt cakes start to dry out right after you cut into them so it is important to cover them if you have leftovers. Wrap the leftover pumpkin spice bundt cake with plastic wrap then aluminum foil or place it in an airtight container and store at room temperature for 4 to 5 days.

If stored in the fridge, when ready to serve, allow the cake to come to room temperature. I love popping my slice in the microwave for 10 to 15 seconds for that fresh out of the oven taste!!

Freezing: To freeze, wrap the unglazed cake tightly in plastic wrap then aluminum foil. Place the wrapped cake in a large heavy duty ziplock bag for up to 3 months. When ready to eat, allow the cake to sit in the refrigerator overnight to thaw.

Make ahead: If you find yourself needing to make this cake the day before you definitely can. Pound cakes taste even better the next day after the flavors have had time to sit in. Simply prepare the cake following the recipe below and glaze the day of serving.

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It brings me so much joy when you make one of my recipes!! If you try this recipe and love it much as I do, please give it a star rating in the recipe card below. And don't forget to tag me to share your creation with me!! You can find me on Instagram @vintage_confections.