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Pumpkin Spice Latte Cake with Coffee Buttercream sweetsavant.com America's best food blog

Pumpkin Spice Latte Cake with Coffee Buttercream

Demetra Overton
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 8 -10 servings


  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups pumpkin puree
  • 1 tablespoon lemon juice
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons garam masala or pumpkin pie spice
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Cups confectioners sugar sifted
  • 1 cup soft unsalted butter
  • teaspoon salt
  • 2 teaspoons coffee extract
  • 2-3 tablespoons heavy cream depending on the consistency you want


  • Pre heat oven to 350 degrees
  • Prepare 3 – 8 inch square or round cake pans.
  • Spray the pans with baking spray and line with parchment paper
  • Add sugar, oil eggs, pumpkin puree and lemon juice into the bowl of a stand mixer. Beat for about 5 minutes. In a separate bowl mix flour, baking soda, Garam masala or pumpkin pie spice, ground ginger, baking powder and salt in a separate bowl.
  • Add the dry ingredients into the wet ingredients and stir gently to combine
  • Divide the batter evenly between the pans and bake for 20 minutes
  • Make with coffee butter cream by combining butter, confectioners sugar and salt in a stand mixer. Beat (slowly at first) until well combined.
  • Add coffee extract
  • Slowly add heavy cream until you reach the desired consistency