Pumpkin Spice Cake is a cozy homemade dessert that combines the comforting taste of pumpkin with warm baking spices and rich espresso. Every bite features a soft, tender crumb enhanced by a swirl of coffee-flavored batter, a lightly sweet espresso syrup, and a silky buttercream infused with coffee. This delicious cake is perfect for crisp autumn afternoons, holiday celebrations, or anytime you want a dessert inspired by the flavors of a pumpkin spice latte. Easy to prepare and full of seasonal flavor, it is sure to become a favorite during the fall months.
At Richy Bites, we enjoy sharing recipes that make baking enjoyable and approachable. Alessia believes that simple ingredients, combined with thoughtful techniques, can create desserts that bring comfort and happiness to every table. This Pumpkin Spice Cake reflects that idea with its balance of familiar flavors and uncomplicated preparation.
Why You’ll Love This Recipe
There are many reasons this Pumpkin Spice Cake deserves a place in your collection of fall desserts.
- Moist texture that stays soft for days.
- Rich pumpkin flavor paired with warm spices and espresso.
- Straightforward recipe suitable for bakers of all skill levels.
- Ideal for holidays, family gatherings, or afternoon treats.
- Easy to prepare ahead for entertaining.
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 packaged |
| Baking powder | 1 teaspoon | |
| Baking soda | 1/4 teaspoon | |
| Salt | 1/4 teaspoon | |
| Pumpkin puree | 3/4 cup (180 ml) | Pure pumpkin puree |
| 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 | Used 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
Heat the oven to 350°F and prepare a 9 x 9 inch baking pan by greasing it and lining it with parchment paper. In a large bowl, combine the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt. In another bowl, whisk together the pumpkin puree, vegetable oil, egg, yogurt, and vanilla until smooth. Fold the wet ingredients into the dry ingredients until just combined.
Set aside a small amount of batter and mix it with espresso powder to create the coffee swirl. Spread the pumpkin batter evenly into the prepared pan, then spoon the espresso mixture over the surface. Use a knife or spatula to gently swirl the batters together before baking. Once the cake has cooled completely, brush it with the espresso syrup, frost it generously with espresso buttercream, and finish with a drizzle of the remaining 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 with parchment paper.
- Combine the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt in a large mixing bowl.
- In a separate bowl, whisk together the pumpkin puree, vegetable oil, egg, yogurt, and vanilla extract until smooth.
- Fold the wet ingredients into the dry mixture until no streaks of flour remain.
- Remove about one half cup of batter and stir in the espresso powder.
- Spread the plain pumpkin batter into the prepared pan.
- Spoon the espresso batter over the top and gently swirl it into the pumpkin batter.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely on a wire rack.
- Stir together the espresso, cream, and brown sugar until the sugar dissolves to create the latte soak.
- Poke small holes over the cake and brush the syrup evenly across the surface.
- Beat the softened butter and powdered sugar until light and fluffy. Add the cream, espresso powder, and vanilla extract, then beat until smooth.
- Spread the frosting evenly over the cooled cake. Finish with a drizzle of the remaining coffee syrup and a light dusting of cinnamon.
Helpful Tips
- Let refrigerated ingredients reach room temperature before mixing.
- Mix the batter only until the ingredients are combined to keep the cake light.
- Always use pure pumpkin puree instead of pumpkin pie filling.
- Cool the cake completely before adding the syrup and frosting.
- Save a little espresso syrup for decorating the top before serving.
Recipe Details
| Detail | Information |
|---|---|
| Flavor | Pumpkin, espresso, warm spices |
| Texture | Soft, moist, and creamy |
| Course | Dessert |
| Cuisine | American |
| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Total Time | 50 minutes |
| Servings | 9 |
Variations
- Stir chopped walnuts or pecans into the batter for added crunch.
- Fold chocolate chips into the cake before baking.
- Replace regular espresso with decaffeinated coffee if preferred.
- Use a maple flavored buttercream instead of coffee frosting.
- Add whipped cream and a pinch of cinnamon when serving.
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?
Pumpkin puree, vegetable oil, and yogurt all help create a tender crumb. Mixing the batter gently and brushing the baked cake with espresso syrup also helps maintain moisture without making it heavy.
What spices go best in Pumpkin Spice Cake?
Pumpkin pie spice provides the traditional flavor blend of cinnamon, nutmeg, ginger, and cloves. Additional cinnamon or a pinch of allspice can be added for even more warmth.
Can you make Pumpkin Spice Cake ahead of time?
Yes. Bake the cake a day ahead and keep it covered until ready to serve. The frosting and coffee syrup can also be prepared in advance and assembled before serving.
How do you store and freeze Pumpkin Spice Cake?
Store the finished cake in an airtight container in the refrigerator for up to five days. To freeze, wrap the unfrosted cake or individual slices tightly and place them in a freezer safe container. Freeze for up to three months and thaw overnight in the refrigerator before serving.
Storage Instructions
After the cake has cooled, keep it in an airtight container in the refrigerator for up to five days. If you plan to freeze it, wrap the unfrosted cake or individual slices securely with plastic wrap and place them inside a freezer safe container or freezer bag. Store in the freezer for up to three months. Thaw overnight in the refrigerator, then allow the cake to come to room temperature before adding fresh frosting if desired.
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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 is a wonderful dessert that captures the comforting flavors of autumn in every slice. The combination of moist pumpkin cake, aromatic spices, espresso swirl, coffee syrup, and creamy frosting creates a dessert that feels both cozy and elegant. Whether you bake it for a festive holiday, a family gathering, or simply to enjoy with a cup of coffee, this recipe delivers impressive flavor with simple ingredients. Once you make it, this seasonal cake is likely to become a tradition you look forward to sharing year after year.