Pumpkin Spice Latte Cake with Maple Espresso
This Pumpkin Spice Latte Cake is the ultimate fall dessert—ultra moist, rich in warm spices, and soaked in a bold maple espresso syrup. Topped with a luscious cream cheese frosting, it’s so irresistible that even my PSL-hating friends declared it the best cake I’ve ever made!
Ingredients you’ll need:
- flour
- baking soda
- baking powder
- pumpkin pie spice
- ground cinnamon
- salt
- unsalted butter
- olive oil
- eggs
- pumpkin puree
- plain greek yogurt
- vanilla extract
- brown sugar
- espresso, or strongly brewed coffee
- maple syrup
- cream cheese
- powdered sugar
- caramel, for decorating
Other Fall-Inspired Baking Recipes:
- Overnight Sourdough Chocolate Cake with Chocolate Mascarpone Whipped Cream
- Homemade Caramel Apples made without corn syrup!
- Pillowy Soft Cardamom Buns
- Browned Butter Blueberry White Chocolate Cookies
- Citrusy Earl Grey Browned Butter White Chocolate Chunk Cookies
- Pistachio Baklava-Inspired Focaccia
- Salted Caramel Soft Gingerbread Cookies
Can this cake be made in advance? How to store?
Yes, this cake stays moist for 3-4 days on the counter and can tastes even better the next day after making! I recommend storing in a cake container away from direct sunlight or heat for up to 4 days on the counter, and a week in the fridge.
Bake with me!
Pumpkin Spice Latte Cake with Maple Espresso
Ingredients
For the Pumpkin Sheet Cake:
- 2 cups all purpose flour
- 2 tsp. baking soda
- 1/2 tsp. baking powder
- 2 tsp. pumpkin pie spice
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1 1/2 cups light brown sugar
- 4 large eggs
- 1/2 cup olive oil
- 1 15 oz. canned pumpkin puree
- 1/2 cup plain greek yogurt
- 1 tbsp. vanilla extract or vanilla bean paste
For the Maple Espresso Syrup:
- 6 shots espresso about 1/2 cup (or strongly brewed coffee)
- 1/4 cup maple syrup
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1/4 cup 1/2 stick softened unsalted butter
- 2-3 cups powdered sugar
- 1/2 tsp. ground cinnamon
- 1 tsp. vanilla extract
- soft caramel for serving
Instructions
For the Pumpkin Sheet Cake:
- Preheat oven to 350F. Butter a 9×13″ sheet pan and line the bottoms with parchment paper.
- In a large mixing bowl, combine eggs, brown sugar, and olive oil. Beat vigorously for 2 minutes.
- Add the yogurt, pumpkin puree, and vanilla. Mix until well incorporated.
- Add the baking soda, baking powder, pumpkin spice, ground cinnamon, and salt. Mix until smooth.
- Add the flour and mix just until combined.
- Transfer the cake batter to the prepared sheet pan.
- Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.
For the Maple Espresso Syrup:
- Combine the espresso shots and maple syrup in a glass, then mix to combine. If desired, add 2-3 tbsp. rum.
- After you take the cake out of the oven, use a skewer to poke small holes all throughout the cake.
- Evenly spoon the maple espresso syrup over the cake.
- Let cool completely in the pan.
For the Cream Cheese Frosting:
- Combine the softened cream cheese, butter, cinnamon, and vanilla in a stand mixer fitted with the whisk attachment. Beat until smooth, scraping down the sides with a spatula as needed, about 3-4 minutes.
- Gradually add 1 cup of powdered sugar, beating 2-3 minutes in between each addition, until a light and fluffy frosting.
- Spread the frosting over the cooled cake, then add a drizzle of softened caramel if desired.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Did you love this recipe?
I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram – tagging me @brightmomentco. It always makes my day seeing y’alls creations!
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Made this for a fall birthday party, it was a hit! Thank you for a fun easy to follow recipe:)
This makes me so happy to hear! Thank you, Jennifer!!
Hey Lauren! So so excited to make this recipe…Saw your video on YT and it looks divine! I’m a sucker for anything pumpkin anyway what can i say haha
One thing…It isn’t a big deal but for some reason it confused me… In the recipe you say 1 15 oz canned pumpkin puree. I could not figure out what that meant!! Finally I realized you were saying 1 (15-oz) can of pumpkin puree. Even though i knew you weren’t putting 115 ounces of pumpkin in the recipe, it confused me haha. Probably it was just a me thing but if you would make just put the parentheses there it would make it just a bit clearer just in case.
I LOVE your food videos on yt!! keep it up and i can’t wait to start making more of your recipes!! xx
Thank you for the kind words, Charlotte!! And I totally understand the confusion, I will try to make it easier to read going forward 🙂 happy baking!!
Question here…I love the idea of baking with olive oil but I have extra virgin olive oil which i know is stronger…I was just wondering if you can taste the olive oil?
Hi Charlotte! If you use a baking olive oil, they’re usually less potent in the taste. I personally love the richness it adds to cake, but also feel free to substitute with butter or a more neutral oil!
I made this recipe & it is delicious!
What pumpkin pie spice do you use??
I use an unsweetened spice blend where you find typical spices in the grocery store 🙂
The best cake I’ve ever made. ❤️
Finally made it and OH MY GOODNESS…DELISH! I even added too much flour accidentally and it still was SO good! Maybe not quitttteee as fluffy but SO so good! Thanks Lauren for all the amazing recipes!!
Hi!! I have a random question about this recipe-could it somehow be altered to utilize sourdough starter? I love your sourdough chocolate cake recipe and was looking for something similar but fall-related for a friendsgiving event!
Hi Hannah! I think it’s totally worth the try!! I would suggest either adding 50-80 grams of sourdough discard into the batter same day, or using same recipe here with same methods as the sourdough chocolate cake to make it overnight! You’ll have to lmk if you try it out!!
So so good! Easy to make and impresses everyone who tastes it 🙂
I made this for my family thanksgiving and it was a hit!
Loved this recipe! Made it yesterday and it reminded me of a pumpkin roll in the best way possible.