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Posted on: November 25, 2020

Books & Cooks: Pumpkin Spice Latte Cake

pumpkin spice latte cake

We're excited to share our newest video series with you: Books & Cooks! Each month we'll share a favorite recipe from one of our staff, along with a short demonstration on how to make it. With Thanksgiving almost here, what better dessert to start with than Phylis' favorite Pumpkin Spice Latte cake! This recipe was originally found in Martha Stewart Living (link below) and quickly became a favorite for Phylis' friends and family. We hope you enjoy it!


  • 1 stick unsalted butter (melted)
  • extra butter for pan
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 4 teaspoons instant espresso powder (plus extra for dusting)
  • 1 1/2 teaspoons Pumpkin-Pie Spice
  • 3/4 teaspoon kosher salt
  • 2 large eggs, room temperature
  • 3/4 cup pumpkin puree 
  • 3/4 cup sugar
  • 1/2 cup packed light-brown sugar
  • 2/3 cup whole milk, room temperature
  • 1 1/2 cups heavy cream
  • 3 tablespoons confectioners' sugar (powdered sugar)

*Isabella's Tip: I always add a splash of vanilla extract when making whip cream for an extra bit of flavor that goes well with the spice of the cake. This recipe can also be easily modified for cupcakes, which is my preferred method! Just ditch the buttered pan and instead use a cupcake tin with liners for an easily sharable dessert! Lastly, in this video, I used a piping bag to frost the cake, but you can also spread the whipped cream right on top or cut the corner of a ziplock bag for a DIY piping bag if you'd like.

For the original recipe, visit

Try one of these books for additional autumn treats!

Summer berries Autumn Fruits

Summer Berries & Autumn Fruits: 120 Sensational Sweet & Savory Recipes
by Annie Rigg

The Great Big Pumpkin Cookbook
by Maggie Michalczyk

Southern Baked: Celebrating Life with Pie
by Amanda Dalton Wilbanks

The Neelys' Celebration Cookbook: Down Home Meals for Every Occasion
by Patrick Neely

Betty Goes Vegan: 500 Classic Recipes for the Modern Family
by Annie Shannon

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