Pumpkin Spice Cake is the ultimate fall dessert, combining warm seasonal spices with rich pumpkin flavor in every bite. This soft and fluffy cake features a beautiful swirl of espresso batter, a sweet coffee soak, and a creamy espresso buttercream that makes each slice taste like your favorite pumpkin spice latte. Whether you’re baking for Thanksgiving, a family gathering, or simply celebrating sweater weather, this easy homemade cake is guaranteed to impress. With its moist texture and balanced blend of pumpkin and coffee flavors, this recipe is one you’ll want to bake throughout the autumn season.
At Richy Bites, we believe homemade baking should be approachable and rewarding. Alessia loves transforming everyday ingredients into comforting desserts that bring people together. This Pumpkin Spice Cake is a wonderful example of that philosophy, offering cozy flavors and simple techniques that any home baker can master.
Why You’ll Love This Recipe
There are plenty of reasons this Pumpkin Spice Cake deserves a spot in your fall baking collection.
- Soft, moist cake with a delicate crumb.
- Warm pumpkin spices paired with rich coffee flavor.
- Easy to prepare using simple pantry ingredients.
- Perfect for holidays, birthdays, or afternoon coffee.
- Stays moist for several days, making it great for preparing ahead.
Ingredients You’ll Need
Pumpkin Cake Batter
| Ingredient | Amount | Notes |
|---|---|---|
| All purpose flour | 1 1/4 cups (180 g) | |
| Granulated sugar | 3/4 cup (150 g) | |
| Pumpkin pie spice | 1 teaspoon | Homemade or store bought |
| Baking powder | 1 teaspoon | |
| Baking soda | 1/4 teaspoon | |
| Salt | 1/4 teaspoon | |
| Pumpkin puree | 3/4 cup (180 ml) | Pure pumpkin, not pie filling |
| Vegetable oil | 1/3 cup (80 ml) | |
| Large egg | 1 | Room temperature |
| Plain full fat yogurt | 1/3 cup (80 ml) | |
| Vanilla extract | 1 teaspoon | |
| Espresso powder | 3/4 teaspoon | For the swirl |
Latte Soak
| Ingredient | Amount |
|---|---|
| Brewed espresso or strong coffee | 2 tablespoons |
| Light cream | 1 tablespoon |
| Light brown sugar | 2 tablespoons |
Latte Frosting
| Ingredient | Amount |
|---|---|
| Unsalted butter | 1/3 cup (75 g), softened |
| Powdered sugar | 1 cup (120 g) |
| Light or heavy cream | 2 tablespoons |
| Espresso powder | 1/4 teaspoon |
| Vanilla extract | 1/2 teaspoon |
How to Make Pumpkin Spice Cake
Preheat your oven to 350°F and prepare a 9 x 9 inch baking pan by greasing it and lining it with parchment paper. Mix the dry ingredients in one bowl and whisk the pumpkin puree, oil, egg, yogurt, and vanilla together in another. Fold the wet ingredients into the dry ingredients until a smooth batter forms without overmixing.
Reserve a small portion of the batter and stir in espresso powder to create the coffee swirl. Spread the pumpkin batter into the prepared pan, spoon the espresso batter over the top, and gently swirl with a knife. Bake until a toothpick inserted into the center comes out clean. After cooling, brush the cake with the latte syrup before spreading on the creamy espresso frosting. Finish with a drizzle of coffee syrup and a light sprinkle of cinnamon.
Step-by-Step Instructions
- Preheat the oven to 350°F and prepare a 9 x 9 inch baking pan.
- Whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.
- In another bowl, combine the pumpkin puree, oil, egg, yogurt, and vanilla until smooth.
- Fold the wet mixture into the dry ingredients just until combined.
- Transfer about 1/2 cup of batter into a separate bowl and mix in the espresso powder.
- Spread the pumpkin batter into the prepared pan.
- Spoon the espresso batter over the pumpkin batter and swirl gently using a knife.
- Bake for 20 to 25 minutes or until a toothpick comes out clean.
- Cool the cake completely on a wire rack.
- Stir together the espresso, cream, and brown sugar to prepare the latte soak.
- Poke small holes across the cooled cake and brush the coffee syrup evenly over the surface.
- Beat the softened butter and powdered sugar until fluffy. Add the cream, espresso powder, and vanilla, then continue beating until smooth.
- Frost the cooled cake evenly and decorate with a drizzle of reserved coffee syrup and a light dusting of cinnamon.
Helpful Tips
- Use room temperature ingredients for a smoother batter.
- Avoid overmixing to keep the cake soft and tender.
- Pure pumpkin puree works best for consistent texture.
- Let the cake cool completely before adding the coffee soak and frosting.
- Reserve a little syrup for decorating the finished cake.
Recipe Details
| Detail | Information |
|---|---|
| Flavor | Pumpkin, warm spices, espresso |
| Texture | Moist, fluffy, creamy |
| Course | Dessert |
| Cuisine | American |
| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Total Time | 50 minutes |
| Servings | 9 |
Variations
- Add chopped pecans or walnuts for extra crunch.
- Sprinkle mini chocolate chips into the batter.
- Replace espresso with decaffeinated coffee if preferred.
- Top with maple flavored buttercream instead of espresso frosting.
- Garnish with whipped cream for a lighter finish.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 325 |
| Carbohydrates | 41 g |
| Protein | 4 g |
| Fat | 16 g |
| Sugar | 28 g |
Frequently Asked Questions
How do you keep Pumpkin Spice Cake moist and fluffy?
Use pumpkin puree, oil, and full fat yogurt in the batter, and avoid overmixing the ingredients. Brushing the cooled cake with espresso syrup also helps lock in moisture while adding extra flavor.
What spices go best in Pumpkin Spice Cake?
Pumpkin pie spice is the classic choice because it combines cinnamon, nutmeg, ginger, and cloves. You can also add extra cinnamon or a pinch of allspice for additional warmth.
Can you make Pumpkin Spice Cake ahead of time?
Yes. Bake the cake one day in advance and store it tightly covered. Add the coffee soak and frosting before serving or frost the cake ahead if refrigerated properly.
How do you store and freeze Pumpkin Spice Cake?
Store the frosted cake in an airtight container in the refrigerator for up to five days. For longer storage, freeze unfrosted slices wrapped tightly in plastic wrap and place them in a freezer safe container for up to three months. Thaw overnight in the refrigerator before serving.
Storage Instructions
Keep leftover Pumpkin Spice Cake covered in an airtight container in the refrigerator for up to five days. For freezing, wrap individual slices or the entire unfrosted cake tightly in plastic wrap followed by aluminum foil or a freezer safe container. Freeze for up to three months. Thaw overnight in the refrigerator before bringing to room temperature. If desired, prepare fresh frosting after thawing for the best flavor and texture.
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Pumpkin Spice Cake | Moist Fall Cake with Coffee Frosting
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Pumpkin Spice Cake is a soft and moist fall dessert made with pumpkin puree, warm spices, an espresso swirl, a sweet coffee soak, and creamy espresso frosting. It is perfect for autumn gatherings, holiday tables, or serving with coffee.
Ingredients
Pumpkin Cake Batter:
1 1/4 cups (180 g) all purpose flour
3/4 cup (150 g) granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (180 ml) pure pumpkin puree
1/3 cup (80 ml) vegetable oil
1 large egg, room temperature
1/3 cup (80 ml) full fat plain yogurt
1 teaspoon pure vanilla extract
3/4 teaspoon espresso powder
Latte Soak:
2 tablespoons brewed espresso or strong coffee
1 tablespoon light cream
2 tablespoons packed light brown sugar
Latte Frosting:
1/3 cup (75 g) unsalted butter, softened
1 cup (120 g) powdered sugar
2 tablespoons light or heavy cream
1/4 teaspoon espresso powder
1/2 teaspoon pure vanilla extract
Optional Garnish:
Ground cinnamon
Reserved coffee syrup
Instructions
1. Preheat the oven to 350°F and grease a 9 x 9 inch light metal baking pan. Line the pan with parchment paper.
2. Whisk together the flour, granulated sugar, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl.
3. In a separate bowl, whisk together the pumpkin puree, oil, egg, yogurt, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients just until the batter is evenly combined.
5. Transfer about 1/2 cup of batter to a small bowl and stir in the espresso powder.
6. Spread the pumpkin batter evenly into the prepared baking pan.
7. Spoon the espresso batter over the surface and gently swirl it through the pumpkin batter using a knife or small spatula.
8. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the cake in the pan for about 20 minutes, then transfer it to a wire rack and let it cool completely.
10. Prepare the latte soak by stirring together the brewed espresso, light cream, and brown sugar until the sugar dissolves.
11. Poke small holes over the cooled cake with a skewer and brush the latte soak evenly over the surface.
12. Prepare the frosting by beating the softened butter and powdered sugar until light and fluffy.
13. Add 1 tablespoon cream, vanilla extract, and espresso powder. Beat until combined, then gradually add the remaining cream until smooth.
14. Spread the espresso frosting evenly over the cooled cake.
15. Finish with a drizzle of reserved coffee syrup and a light sprinkle of cinnamon if desired.
Notes
Use pure pumpkin puree instead of pumpkin pie filling.
Bring the egg and yogurt to room temperature before mixing for a smoother batter.
Avoid overmixing the batter to help the cake stay soft and fluffy.
Let the cake cool completely before adding the coffee soak and frosting.
Pumpkin pie spice usually contains cinnamon, ginger, nutmeg, and cloves.
The cake can be baked one day ahead and stored tightly covered.
Store frosted cake in an airtight container in the refrigerator for up to 5 days.
Freeze unfrosted cake or individual slices for up to 3 months.
Thaw frozen cake overnight in the refrigerator before serving.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 28 g
- Fat: 16 g
- Carbohydrates: 41 g
- Protein: 4 g
Conclusion
Pumpkin Spice Cake combines everything people love about fall into one irresistible dessert. The moist pumpkin cake, delicate espresso swirl, flavorful coffee soak, and creamy espresso buttercream create a perfect balance of sweetness and warm spice. Whether you bake it for a holiday gathering, an afternoon coffee break, or a special celebration, this easy recipe delivers impressive results with simple ingredients. Once you taste this homemade Pumpkin Spice Cake, it is sure to become one of your favorite autumn baking traditions.