Yield: 1 pumpkin spice latte bundt cake // Total Time: 1 hr. 30 min. // Disclaimer: This post includes affiliate links.

Light and fluffy vanilla cake swirled with a pumpkin spice latte cake batter and topped with a pumpkin spice latte glaze.

pumpkin spice latte bundt

Fall means it’s PSL season, which doesn’t just include your coffee fix! This cake is made with milk that’s steeped with pumpkin spice coffee and topped with a pumpkin spice coffee glaze, which means you get pumpkin spice coffee flavor in every bite. It’s light, fluffy, and marbled with pumpkin spice and vanilla batter.

papanicholas coffee

I’ve partnered again with my all-time favorite coffee brand: papanicholas coffee for this pumpkin spice bundt cake. I use their coffee beans every day and am so happy to be able to partner with them to spread the love of their coffee. In this recipe I used their Pumpkin Spice Coffee which has a mild aroma with notes of cinnamon and nutmeg. I definitely highly recommend trying some of their coffee, they have so many delicious flavors and are always the coffee I use in my recipes (and for my daily caffeine dose!). You can find their website by clicking here. Also, if you do end up purchasing their coffee be sure to use code FRESH20 for 20% off your coffee order!

recipe tips

weigh your ingredients

Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient which can lead to the recipe not turning out properly. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!

mix the batter carefully

It is super important to not overmix the cake batter or you end up with a tough and chewy cake rather than a light and moist cake. When alternating between adding the wet and dry ingredients, be sure to only mix just until the ingredient is fully combined and no more.

room temperature ingredients

It is important for the ingredients to be at room temperature so that they properly incorporate with each other. If you have ever had your batter look curdled, it is most likely due to the ingredients separating from being at different temperatures. Take out the eggs, milk, butter, and sour cream at least 30 minutes and up to 1 hr 30 min. before starting the recipe OR follow these methods for room temperature ingredients FAST:

  1. Fast room temperature eggs. Place the egg in a bowl in the sink and continuously run hot water over it for one minute. And there you go – one room temperature egg! Alternatively (and less waste-fully) fill a bowl with warm water and let the egg sit in it for 5 minutes.
  2. Fast room temperature milk/sour cream. Microwave each in 5 second intervals until no longer cold (but not hot!).
  3. Fast room temperature butter. Slice the butter into 1 tbsp. slices and place them flat on a plate. Microwave in 5 second intervals, until you can easily push into the butter.

keep an eye on the cake!

Baked goods love to go from underbaked to overbaked in what seems like a split second. Start checking at the cake with a toothpick around 45 minutes. The cake is done when only a few moist crumbs stick to the toothpick.

ingredients and substitutions

For the cold brew:

Whole milk: Instead of water, we’re going to steep the coffee grounds with whole milk for a better texture and flavor in the cake.

Coffee grounds: I used and recommend Papanicholas Pumpkin Spice Coffee Grounds for a delicious pumpkin spice flavor.

For the pumpkin spice cake:

All purpose flour: the structure of the cake.

Baking powder: for helping the cake rise.

Salt: for balancing and bringing out the sweetness of the cake.

Unsalted butter: for tenderizing the cake and giving it that classic buttery taste. You can substitute in salted butter, just be sure to reduce the added salt from 1 tsp. to 1/2 tsp.

Vegetable oil: for tenderizing the cake. You can substitute any neutral oil, such as canola, in place of vegetable oil.

Granulated sugar: for sweetening the cake and keeping it moist. The sugar also helps aerate the butter to give this cake its rise.

Eggs: for moisture, structure, and binding the batter together.

Vanilla: for flavor.

Sour cream: for moisture and richness.

Pumpkin puree: for the pumpkin cake! Make sure the can you use only has one ingredient: “pumpkin.”

Pumpkin pie spice: for flavor! If you’re not a fan of the spice you can omit it, or use cinnamon only.

For the latte glaze:

Powdered sugar: the base of the glaze.

Cold brew: we’ll use some of the cold brew milk to create this delicious glaze.

how to make pumpkin spice latte bundt cake

Here are just some photos of what the cake looks like at various stages of making it. The full recipe is at the end of the blog post!

  • Beat together the butter, oil, and sugar, followed by the eggs and vanilla.
  • Alternate folding in the dry ingredients with the cold brew milk.
  • Split the batter. To one bowl, gently mix in the sour cream. To the other, gently mix in the pumpkin puree and pumpkin spice.
  • Add 1/3 of the vanilla batter to the bundt, followed by 1/2 of the pumpkin batter. Top with 1/2 of the remaining vanilla, followed by the rest of the pumpkin batter, and the rest of the vanilla batter.
  • Gently swirl the batter with a knife, then bake and enjoy!

pumpkin spice latte bundt q&a

can I make this in a different-sized pan?

Yes of course! This batter makes enough to fit in a 12-cup capacity bundt. This means it can also fit dispersed between two 8″ round pans, or a 13 x 9″ pan. Just be sure to keep an eye on it as it bakes, because it may take more or less time depending on the thickness! If you want to make it in a smaller bundt pan, just be sure to only fill it up ~3/4 of the way and then you can use the rest of the batter to make cupcakes!

how to store pumpkin spice latte bundt cake

Like most baked goods, this cake will taste best served on the day it is baked. However, it can be stored in an airtight container at room temperature for up to 3 days.

why isn’t the butter/oil/sugar mixture isn’t coming together?

These ingredients should come together to be a smooth, fluffy & white mixture. If they aren’t coming together, that means that your butter wasn’t soft enough before starting the cake. I would recommend letting the mixture sit until the butter gets warmer, or you can try microwaving the mixture in 5-second intervals until it is room temperature (but not melted or warm!)

why did my cake turn out dry?

Typically, the #1 culprit for this is not measuring the flour properly. If you use cup measurements, you run the risk of adding too much flour to the dough which can make it super dry. I include cup measurements because I often get asked for them – but I highly recommend using a kitchen scale if you love to bake! There is one linked in my Amazon Storefront below that is cheap and works super well! Your cake may have also turned out dry if you overmixed the batter – make sure you are only folding in the flour/milk just until the point that it has completely mixed in.

why do you measure in grams?

My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.

a note on oven temperature

Ovens vary and fluctuate in temperature and aren’t always at the temperature they claim to be. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.

tools and ingredients

You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!

did you make this pumpkin spice latte bundt cake?

If you made this pumpkin spice latte bundt cake I would love to see it and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!

Pumpkin Spice Latte Bundt

5 from 1 vote
Light and fluffy vanilla bundt swirled with pumpkin spice latte cake batter and topped with a pumpkin spice coffee icing.
Prep Time40 minutes
Cook Time50 minutes
Total Time1 hour 30 minutes
Servings1 bundt


Cold Brew

  • 255 g whole milk (1 c. + 2 tbsp.)
  • c. Papanicholas Pumpkin Spice Coffee Grounds

Pumpkin Spice Latte Bundt Cake

  • 420 g all purpose flour (3 ½ c.)
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 185 g unsalted butter room temperature (¾ c. + 1 tbsp.)
  • 120 g vegetable oil (½ c. + 1 ½ tbsp.)
  • 400 g granulated sugar (2 c.)
  • 4 eggs room temperature
  • 1 tbsp. vanilla extract
  • 90 g sour cream room temperature (¼ c. + 2 tbsp.)
  • 120 g pumpkin puree (½ c.)
  • 1 tbsp. pumpkin pie spice

Pumpkin Spice Latte Icing

  • 210 g powdered sugar (1 ¾ c.)
  • 50 g cold brew milk (¼ c.)


Cold Brew

  • The night before making the cake, mix together the whole milk and coffee grounds. Cover and keep stored in the fridge until ready to use.

Pumpkin Spice Latte Bundt

  • Preheat the oven to 350°F / 175°C. Generously butter and coat a 12-cup capacity bundt pan with granulated sugar.
  • In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, oil, and sugar for 5 minutes, until light and fluffy.
  • Scrape down the sides of the bowl, and add in one egg at a time, beating for 20 seconds between each addition. Add in the vanilla with the last egg.
  • Add in half of the flour mixture, and fold until just combined.
  • Pour the cold brew milk through a fine mesh sieve into another cup or bowl. Pour 50g of the cold brew milk into a separate bowl and place it in the fridge.
  • Pour the remaining milk into the batter and mix until combined. Then, add in the remaining flour and fold until just combined.
  • Remove half of the batter and place it into another mixing bowl. To one bowl, gently mix in the sour cream. To the other bowl, gently mix in the pumpkin puree and pumpkin pie spice.
  • Spread ⅓ of the vanilla batter into the bundt pan, followed by ½ of the pumpkin batter. Top with ½ of the remaining vanilla batter, followed by the rest of the pumpkin batter, and the rest of the vanilla batter.
  • Use a knife to gently swirl the batters together in the bundt pan.
  • Bake the bundt for 40-50 minutes, until a knife inserted in the bundt comes out clean or with only a few moist crumbs.
  • Let the cake cool in the pan for 10-15 minutes, then flip the cake out onto a cooling rack to let it come to room temperature.

Pumpkin Spice Latte Icing

  • In a small mixing bowl, whisk together the remaining cold brew milk and powdered sugar. Add in more milk if needed to reach your desired icing consistency.
  • Once the cake has fully cooled to room temperature, pour the icing over it. Slice, serve, and enjoy!

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Recipe Rating


  1. 5 stars
    Recipe is beautiful! Thank you!
    I made mine gluten and dairy free, and swapped the normal icing for a butter cream icing. It was so yummy and fluffy!
    If anyone is interested, direct swap flour for the below –
    420 g, split 40% flour 60% starch
    Flour mix of 1/4 almond flour, 3/4 white rice flour. Starch 1/4 corn starch, 3/4 tapioca flour. add to dry ingredients 1 tsp zanthum gum and 1 tsp baking soda. One additional egg to wet ingredients.

    1. Thank you so much, Georgie! I’m so happy to hear it turned out well with the modifications, and thank you for sharing the details for others as well! 🙂