Pumpkin spiced latte cake! The perfect autumn treat for all occasions.


Pumpkin spiced latte cake, moist pumpkin coffee cake, spiced with ginger, cinnamon and allspice layered with coffee buttercream frosting and drizzled with white chocolate ganache. Autumn has arrived people!


Autumn makes me want to snuggle up with a cosy blanket in front of the fire with a good book, a hot chocolate and a slice of coffee cake. This pumpkin spiced latte cake is the best of both worlds, coffee cake and pumpkin cake! What’s not to love!


Sams mum recently adopted the most adorable bulldog puppy called Pumpkin! And this recipe was very much inspired by her. Too bad she can’t eat any!

Ingredients -for the pumpkin spiced latte cake

  1. 1 tin pumpkin puree, approx 425g
  2. 200g soft brown sugar
  3. 450g caster sugar
  4. 240ml sunflower oil
  5. 150ml water
  6. 4 eggs
  7. 375g plain flour
  8. 1 1/2  tsp baking powder
  9. 1 tsp bicarbonate of soda
  10. pinch of salt
  11. 2 tsp cinnamon
  12. 1 tsp mixed spice
  13. 1tsp nutmeg

Ingredients – for the buttercream 

  1. 350g butter
  2. 700g icing sugar
  3. 6tsp instant coffee

Ingredients – for the drizzle 

  1. 100ml double cream
  2. 150g white chocolate, chopped
  3. orange food colouring
  4. 100g chopped walnuts

Pumpkin spiced cake

Method – for the cake

    1. Preheat the oven to 180C. Spray 3x 7″ cake tins and line the bottom with baking paper. If you don’t have 3 you can bake them one at a time.
    2. Mix together the pumpkin, sugars, oil, vanilla, coffee, eggs and water. Beat with a wooden spoon until combined.
    3. In another bowl sift the flour, baking powder, salt and spices.
    4. Add the dry ingredients to the wet ingredients and fold in until combined.
    5. Spoon the mixture into the 3 tins, being careful to ensure there is an even amount in each tin. If you only have one tin, spoon out a third of the mixture.
    6. Bake for 35 – 45 minutes or until a skewer comes out clean. Remove from the oven and leave to cool on a wire cooling rack.

Method – for the icing

    1. Mix the coffee with a little hot water, just enough for it to dissolve. Set to one side to cool.
    2. Beat the butter with an electric whisk until light and pale. Add the icing sugar and beat again until fluffy.
    3. Add the coffee and beat again until all the coffee has combined. Store in the fridge until you are ready to use it.
    4. When the cake layers are cold, using a long serrated knife, level off the top so that they are even.
    5. Sandwich together alternating layers of cake and icing, ensuring that your icing layers are an even thickness and that your cake stands up straight.
    6. Using a spatula, ice the outside of the cake with icing and smooth down well. Cake smoothing tools really help with this, but a standard spatula will do just fine.
    7. Store the cake in the fridge until the ganache is ready to drizzle.

Method – for the ganache drizzle 

    1. In a small saucepan, heat the cream over a medium heat until just bubbling.
    2. Remove from the heat add the chocolate, stirring until its fully melted and the mixture has thickened.
    3. Add the food colouring a drop at a time mixing well after each drop, until its the desired colour.
    4. Pop the ganache in the fridge to cool a little, so it doesn’t melt the frosting. Remove when it is cool to the touch but still quite runny.
    5. Remove the cake from the fridge and drizzle the ganache.
    6. Finish off with the chopped walnuts on top and serve.


And there you have it, Pumpkin Spiced Latte Cake! If you give this recipe a try, let me know how it goes by tagging @whatseatingmanchester in your social media post. And if you want to see the real life Pumpkin head over to my Instagram for the photos!

For more recipe inspiration don’t forget to check out my blog or Pinterest. 

Sarah x