We’ve never met a pumpkin spice latte we didn’t like, so why not turn it into an epic cake?! This stunning bake combines the sweetness of pumpkin and fragrant spice with espresso powder and brown sugar for the classic PSL taste, with a hint of black pepper that adds a subtle heat. A tangy glaze mimics the beloved foam or whipped cream topping on a classic latte.
Pumpkin Spice Latte Cake
Makes 1 (10-cup) cake
Ingredients
Cake:
- 1¼ cups (305 grams) canned pumpkin
- 1 cup (220 grams) firmly packed light brown sugar
- ¾ cup (150 grams) granulated sugar
- ⅔ cup (160 grams) sour cream, room temperature
- ⅔ cup (149 grams) vegetable oil
- 2 large eggs (100 grams), room temperature
- 1 tablespoon plus 2 teaspoons (6 grams) espresso powder
- 2 teaspoons (8 grams) vanilla extract
- 3 cups (375 grams) all-purpose flour
- 2 tablespoons (12 grams) pumpkin pie spice
- 1½ teaspoons (4.5 grams) kosher salt
- 1¼ teaspoons (6.25 grams) baking powder
- ½ teaspoon (1 gram) ground black pepper
- ¼ teaspoon (1.25 grams) baking soda
Glaze:
- 1¾ cups (210 grams) confectioners’ sugar
- 3 tablespoons (45 grams) sour cream
- 2 teaspoons (10 grams) water
- 1 teaspoon (4 grams) vanilla extract
- ¼ teaspoon kosher salt
Instructions
- Preheat oven to 300°F (150°C).
- For cake: In a large bowl, whisk together pumpkin, brown sugar, granulated sugar, sour cream, oil, eggs, espresso powder, and vanilla.
- In a medium bowl, whisk together flour, pie spice, salt, baking powder, pepper, and baking soda. Gradually whisk flour mixture into pumpkin mixture until just combined.
- Spray a 10-cup fluted tube pan with baking spray with flour. Using a pastry brush, brush spray into nooks of pan. Spoon batter into prepared pan. Tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles.
- Bake until a wooden pick inserted near center comes out clean and an instant-read thermometer inserted near center registers 200°F (93°C) to 205°F (96°C), 1 hour to 1 hour and 15 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely.
- For glaze: In a small bowl, stir together confectioners’ sugar, sour cream, 2 teaspoons (10 grams) water, vanilla, and salt until smooth and well combined; spoon onto cooled cake. Store in an airtight container for up to 3 days.
Tried this recipe?Let us know how it was!
This beautiful cake seems complicated, but it’s really simple. The addition of black pepper is *chef kiss*. The instructions worked even in high elevation. The cake is moist, but not overly sweet. The sour cream in the glaze keeps even that from over-powering the warming spices and flavor of the coffee!
Can we omit the espresso and still have good results
Hi Rose,
Yes, you can omit the espresso with no issue. Happy baking!
I made these into cupcakes. The recipe made 20. Cook time was about 30 minutes per pan. I only used half of the glaze and added a little more powdered sugar to make the glaze a little stiffer but not icing consistency. Garnished each with a sprinkle of pumpkin pie spice. So delicious!
I have now made this excellent cake twice now in the last month. Super easy to make, although it appears much more complicated than it is. Flavor is exceptional, the hint of coffee and the touch of pepper just bring the concept together. On my list of “ what are you bringing to dinner, I will bring dessert
Outstanding, probably the best Pumpkin cake I’ve ever had and that’s saying something. I love pumpkin but the latte element, was an eye opener in more than one way. I’ve only been a follower/subscriber since the fall and every single recipe I chose to bake was better than expected. This is my go to source for great bakes.