Pumpkin Spice Latte Cake

Pumpkin Spice is such a popular flavour at this time of year. I couldn’t resist making a Pumpkin Spice Latte Cake. This cake has two layers of pumpkin spice cake with coffee buttercream.

Reasons You Will Love This Recipe

This is made using the best cake recipe ever! I based this on my Velvety Vanilla Cake recipe. But decided it would work best as a two-layer cake rather than a three-layer cake.

It is Pumpkin Spice flavoured! Pumpkin Spice is traditionally used in Pumpkin Pie recipes but it kind of blew up when a certain coffee shop started offering Pumpkin Spice Lattes. Pumpkin Spice is made using autumnal spices such as Cinnamon, Nutmeg, Clove, Ginger and All Spice.

This cake has delicious coffee buttercream! Yes, you read that correctly. Coffee Buttercream. It is made using American Buttercream and only includes three, possible four ingredients. I added some cold coffee to it. The beauty of this recipe is you can add a little bit more or a little less coffee depending on your preferences.

Pumpkin Spice

To start make the pumpkin spice. I will say this recipe does make too much pumpkin spice for the cake. But just keep it in an airtight container and you can use it in other bakes like these Pumpkin Spice Rolls.

Related Posts

Pumpkin Spice Latte Rolls

Toffee Apple Cake

Salted Caramel Popcorn Cake

Mix the spices together in a bowl until they are evenly distributed and leave to one side.

Pumpkin Spice Cake

Start by preheating the oven to ensure that the cake bakes at the correct temperature and at the correct speed. Also, line two 8” cake and leave to one side. I line the bottom of my cakes with these precut liners and use baking parchment on the sides of the tin.

Add the butter and sugar to a large bowl and cream together until it is pale and fluffy. In this recipe, I used light brown sugar instead of caster sugar. The light brown sugar gives the cake a slightly caramelly flavour which works perfectly with the pumpkin spice.

If you don’t have any light brown sugar, you can use caster sugar instead it will just mean that your cakes don’t have that caramel flavour.

Add the remaining ingredients and mix until they are fully combined. It shouldn’t take too long to mix them together around a minute or so. You don’t need to mix these for too long just until they are combined and smooth.

Split the mixture between the two tins and bake in the oven.

How Do I Know The Cakes Are Baked?

You will know the cakes are baked because they will be golden brown in colour. You can also test the thickest part of the cake with a cake skewer. If the cake skewer comes out clean then the cake is ready. If there is still batter on the cake then put it back into the oven for 3-4 minutes and repeat until the skewer comes out clean.

You can also gently press on the cake and if it springs back when you remove your finger then it is ready. If not just pop the cake back into the oven for 3-4 minutes and repeat until the cake springs back.

Leave the cakes to cool in the cake tin for 15-20 minutes before transferring them to a wire rack to cool fully.

A top tip if your cakes are domed, leave them to cool upside down (dome side down) on the wire rack then the weight of the cake itself will flatten them. So, no need to level them.

Coffee Buttercream

To make the buttercream start by making yourself a latte or a coffee and leave to cool.

Start by beating the butter for 5 minutes until it is soft and pale in colour. For the buttercream, you must use Unsalted Butter, the kind that comes in a 250g block and is wrapped in foil. If you use a baking spread or margarine it will be far too soft and your buttercream won’t hold its shape when piped.

Add the icing sugar a little at a time, giving it a minute or so to beat together in between each addition. Once all the icing sugar is added the buttercream should be quite thick. Add the coffee in one teaspoon at a time and mix after each addition until it is the perfect consistency. If the mixture is still quite thick but you don’t want to add any more coffee replace it with a teaspoon of milk until it reaches the perfect consistency.

Pop it into a piping bag with your favourite piping tip, my favourite is this 1M Piping Nozzle.


To decorate the cake place the first cake onto your serving plate and pipe the buttercream on top. Add the second cake on top and pipe the remaining buttercream on top. Finish off with some sprinkles.



If you don’t want to make the coffee buttercream you could leave the coffee out just add 1tsp of vanilla and add milk if the buttercream is too thick.

You could also make the buttercream pumpkin spice. Just add 1-2tsp of pumpkin spice depending on how strong you want the flavour and add 2-4tsp of milk if it is too thick.



Mixing Bowls


Measuring Spoons

Cake Tester

Cake Tins

Piping Bag

Piping Tip

*I earn a small amount of money if you buy any of these products. You will not be charged anything extra for this. Thank you for supporting A Spoonful of Vanilla.

Pin it For Later!

If you do have any questions about this Pumpkin Spice Latte Cake or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page. 

Pumpkin Spice Latte Cake

Sarah Mark
Pumpkin Spice is such a popular flavour at this time of year. I couldn’t resist making a Pumpkin Spice Latte Cake. This cake has two layers of pumpkin spice cake with coffee buttercream.


For the Pumpkin Spice

  • 2 tbsp Ground Cinnamon
  • 2 tsp Ground Ginger
  • 2 tsp Ground Nutmeg
  • 1 tsp Ground Clove
  • 1 tsp All Spice

For the Cake

  • 325 g Unsalted Butter or Stork
  • 325 g Caster Sugar
  • 325 g Self-Raising Flour
  • 6 Large Eggs
  • 1 tsp Baking Powder
  • 2-3 tbsp Pumpkin Soice

For the Buttercream

  • 400 g Icing Sugar
  • 200 g Unsalted Butter
  • 2-4 tsp Cold Coffee


To Make the Pumpkin Spice

  • Add all the spices to a large bowl and mix until evenly distributed. Leave to one side.

To Make the Cake

  • Preheat the oven to 170C (150C Fan). Line two 8”cake tins with greaseproof paper and leave to one side.
  • In a large bowl, whisk together the sugar and butter until light andfluffy.
  • Add in the flour, eggs, baking powder, and a tablespoon of Pumpkin Spice. Whisk until all combined. Taste and if you want more pumpkin spice flavour add another tablespoon, mix and taste again. Repeat until you have reached the desired taste.
  • Pour the mixture into the individual cake tins andbake in the over for 35-40 minutes. You will know they are ready when they are springy to touch.
  • Leave them to cool in the cake tin for 15-20 minutes and then remove and put them on a wire rack to cool fully.

To Make the Buttercream

  • Make a cup of coffee, or a latte and leave to one side.
  • Once your cakes have cooled make the buttercream.
  • In a bowl beat the butter for up to 5 minutes until it is pale in colour and soft. On a slow speed, gradually add the icing sugar mixing in between each addition. Add in a teaspoon of coffee and mix. Taste and add more if needed.
  • Put your buttercream into a piping bag and leave to one side.
  • Place your first cake on your serving plate and pipe on the buttercream.
  • Add your second cake on top and again decorate with the buttercream. I finished with some sprinkles.



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