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Pumpkin Spice Latte Cake

Pumpkin spice latte cake pairs pumpkin, warm spices, and instant espresso in a soft, tender sheet cake. A fluffy cream cheese frosting finishes this easy 9x13-inch dessert.
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 nonstick cooking spray for the pan
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 1 tbsp instant espresso powder
  • 1 cup buttermilk
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 3 eggs large
  • 0.75 cup neutral oil
  • 1 tsp vanilla extract
For the cream cheese frosting
  • 1 package (8 oz) cream cheese softened
  • 0.5 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking pan
  • 1 electric mixer

Method
 

Make the cake
  1. Heat the oven to 350°F and coat a 9x13-inch baking pan with nonstick cooking spray.
  2. Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl.
  3. Stir the espresso powder into the buttermilk in a small bowl until dissolved.
  4. Whisk the pumpkin puree, granulated sugar, brown sugar, eggs, oil, vanilla, and espresso-buttermilk mixture in a large bowl until smooth.
  5. Add the flour mixture to the pumpkin mixture and fold just until no dry streaks remain.
  6. Spread the batter evenly in the prepared pan and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool the cake completely in the pan on a wire rack, about 1 to 2 hours.
Make the frosting and finish the cake
  1. Beat the cream cheese and butter in a large bowl until smooth, then beat in the powdered sugar and vanilla until fluffy.
  2. Spread the frosting over the completely cooled cake.

Notes

For clean slices, chill the frosted cake before cutting. Store covered in the refrigerator for up to 5 days; freeze frosted portions for up to 2 months. For a dairy-free variation, use dairy-free buttermilk, cream cheese, and butter.