Pumpkin Spice Latte Bundt Cake

Fall baking doesn't get much better than this Pumpkin Spice Latte Bundt Cake. Inspired by everyone's favorite coffee shop drink, this cake combines pumpkin purée, warm spices, and a touch of espresso for a cozy dessert that's perfect for crisp autumn days. The espresso enhances the pumpkin and spice flavors without overpowering them, while a simple vanilla glaze adds just the right amount of sweetness. Whether you're enjoying a slice with your morning coffee, serving it at a fall gathering, or baking it just because your house needs to smell like autumn, this Pumpkin Spice Latte Bundt Cake is a recipe you'll want to make all season long.

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Pumpkin Spice Latte Bundt Cake Recipe

Prep: 20-30 min | Bake: 55 min | Total: 1.25 hours

Yields 10-12 servings

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Ingredients

Cake

• 1 1/2 cups white sugar

• 1/2 cup light brown sugar

• 1 cup unsalted butter, melted and at room temperature

• 3 eggs, at room temperature

• 1 cup pumpkin purée

• 1 teaspoon vanilla bean paste or extract

• 3 cups flour

• 1 teaspoon salt

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 3/4 cup milk + double shot of espresso (Or 1 cup milk + 2 tablespoons espresso powder)

• 1 teaspoon vanilla bean paste or extract

• 1 teaspoon cinnamon

• 1 teaspoon nutmeg

• 1 teaspoon cloves

Vanilla Glaze

• 2 cups powdered sugar

• 3-4 tablespoons milk

• ½ teaspoon vanilla bean paste or extract

Instructions

1. Prep the Oven and Pan
   Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan (10-cup capacity), making sure to coat all the grooves well so the cake releases cleanly.

2. Mix the Wet Ingredients
   In a large mixing bowl, whisk together the white and brown sugars with the melted butter until smooth and glossy. Add the eggs one at a time, whisking well after each addition. Stir in the pumpkin, and vanilla until fully combined.

3. Combine the Dry Ingredients
   In a separate bowl, whisk together the flour, salt, baking powder, baking soda and spices.

4. Mix the Batter
   Add the dry ingredients to the wet ingredients in two additions, alternating with the milk + espresso. Begin and end with the dry mixture. Stir gently until the batter is smooth and just combined — do not overmix.

5. Bake
   Pour the batter into your prepared Bundt pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay). Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

6. Make the Glaze
   While the cake cools, combine powdered sugar, milk and vanilla until it resembles a glaze consistency.

7. Glaze and Serve
   Pour or drizzle the glaze evenly over the cooled Bundt cake, letting it drip down the sides. Enjoy!

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