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Pumpkin Spice Latte Cake with Cream Cheese Frosting Recipe

Elevate your fall baking game with our irresistible pumpkin spice latte cake recipe. Topped with dreamy cream cheese frosting, this dessert is a cozy indulgence you won’t want to miss.

Savor the essence of fall with our pumpkin spice latte cake, a combination of pumpkin puree, spices and coffee flavors. Paired with a velvety cream cheese frosting, this is one of the best fall dessert recipes that will capture the warmth of the season in every bite.

If you love baking up a batch of yummy pumpkin treats such as family favorites like pumpkin spice cupcakespumpkin muffins or a pumpkin crumb cake in the fall, give this pumpkin layer cake a try. 

Indulge in a three-layer cake that embodies the essence of a pumpkin spice latte, featuring vanilla cinnamon, espresso flavor, and moist pumpkin cake layers. Topped with cream cheese frosting and a generous drizzle of ganache, this dessert satisfies every seasonal craving.

The warm spices in a pumpkin spice latte cake makes it the perfect fall cake for not only Thanksgiving or Halloween parties, but also for fall celebrations and weekend treats. 

Pumpkin Spice Latte Cake with Cream Cheese Frosting Recipe

How to Make a Pumpkin Spice Latte Cake with Cream Cheese Frosting

Ingredients 

VANILLA CINNAMON CAKE

  • 2 1/4 cups of flour
  • 1 Tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 3/4 cup of butter – softened
  • 1 1/2 cups of sugar
  • 2 large eggs
  • 2 teaspoons of vanilla
  • 1 cup of heavy cream

PUMPKIN SPICE CAKE

  • 2 cups of all purpose flour
  • 1 1/2 cups of sugar
  • 1 teaspoon of baking soda
  • 2 teaspoons of baking powder
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of pumpkin pie spice
  • 1/2 teaspoon of nutmeg
  • 3 eggs
  • 1 cup of vegetable oil
  • 1 can 15 oz can of pure pumpkin purée – not pumpkin pie mix

CHOCOLATE ESPRESSO CAKE

  • 2 1/2 cups of flour – sifted
  • 1 Tablespoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 stick of butter – softened
  • 1 1/2 cups of sugar
  • 2 room temperature eggs
  • 3 ounces of instant espresso powder
  • 1 1/4 cups of chocolate milk – heated

CREAM CHEESE FROSTING

  • 2 boxes of cream cheese
  • unsalted butter
  • pure vanilla extract
  • confectioners’ sugar

CHOCOLATE GANACHE

Pumpkin Spice Latte Cake with Cream Cheese Frosting Recipe

Make the cakes one at a time, using a stand mixer so cakes are well blended.   

Start each cake by creaming the butter and sugar, and add all wet ingredients, blending well on medium-high speed in the bowl of a stand mixer.

Place dry ingredients in a separate mixing bowl, mix well, and then add the flour mixture to the mixer and blend each cake until the batter is smooth. Be sure to scrape the bottom of the bowl and the sides of the bowl.

Pumpkin Spice Latte Cake with Cream Cheese Frosting Recipe

Pour cake batter into a greased and floured cake pan, and bake in a 350 degree preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

When cakes are done, cool on a wire rack.

Make your cream cheese frosting according to directions in the bowl of your stand mixer using a whisk attachment. Set aside.  

You can play around with the spice flavors in your frosting. You can make it coffee cream cheese frosting by adding a few tablespoons of coffee granules. Ingredients like brown sugar, maple syrup or other fall season flavors work too.

cream cheese frosting

Starting with the Chocolate Espresso Cake, trim off the rounded tops of the cake, so that it’s even with the pan, and then turn the cake out onto a cake plate or cake stand.  

Pumpkin Spice Latte Cake with Cream Cheese Frosting Recipe

Add a generous amount of creamy frosting to the top of the cake.  

Next, trim off the top of the pumpkin cake, and place that layer on top of the frosting on the chocolate layer. Frost the pumpkin layer with a good amount of frosting.  

Pumpkin Spice Latte Cake with Cream Cheese Frosting Recipe

Finally, trim off the top of the Vanilla cake, and place it on top of the frosting on the pumpkin layer as the third layer.   

Pumpkin Spice Latte Cake with Cream Cheese Frosting Recipe

Frost the Vanilla layer, and down the sides of the cake, covering the cake in the frosting.

Pumpkin Spice Latte Cake with Cream Cheese Frosting Recipe

Place the cake in the refrigerator.

To make the chocolate drip, In a heavy saucepan, melt the chocolate almond bark with the cream over low heat, until it’s completely melted and smooth.  

Remove the ganache from the heat, and allow it to cool for a few minutes.  

When the ganache begins to thicken just a little, remove the cake from the refrigerator, and place the cake on a piece of parchment paper.  

Pumpkin Spice Latte Cake with Cream Cheese Frosting Recipe

Gently, pour the ganache over the top of the cake, and allow it to run down the sides. 

Pumpkin Spice Latte Cake with Cream Cheese Frosting Recipe

Ganache will thicken as it cools. Sprinkle orange sprinkles over the cake, or decorative sprinkles of choice.  

Place the cake back in the refrigerator until time to serve. Serve and enjoy!

Pumpkin Spice Latte Cake with Cream Cheese Frosting Recipe

Serves 10 – 12 (depending on size of cake slices)

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Pumpkin Spice Latte Cake with Cream Cheese Frosting Recipe

How to Store & Freeze Your Pumpkin Spice Cake

Cake will keep in the refrigerator for up to 7 days. The best way is to keep your cake in an airtight container, or completely covered with plastic wrap and foil.

If you have cake mix left over from the cakes, you can freeze the batter and bake it up to 3 months later. 

To Freeze: Grease and flour a cake pan, just like you would if you were going to bake it, and pour the batter into the pan, cover with heavy aluminum foil, making sure the edges of the pan and foil are sealed together. 

Place in the freezer, and when ready to bake, pull the cake out about 20 minutes before putting it into the oven. Preheat the oven to 350 degrees, and bake for 25 – 30 minutes, or until a toothpick comes out clean. 

pumpkin spice latte cake

Pumpkin Spice Latte Cake with Cream Cheese Frosting Recipe

Yield: 10-12
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
You can't beat the season's most crave-worthy pumpkin spice cake. This triple layer, decadent treat is rich and flavorful full of pumpkin, warm spices and espresso flavor for a perfect fall dessert that will get your guests talking!

Ingredients

  • VANILLA CINNAMON CAKE
  • 2 1/4 cups of flour
  • 1 Tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 3/4 cup of butter - softened
  • 1 1/2 cups of sugar
  • 2 eggs
  • 2 teaspoons of vanilla
  • 1 cup of heavy cream
  • PUMPKIN SPICE CAKE
  • 2 cups of flour
  • 1 1/2 cups of sugar
  • 1 teaspoon of baking soda
  • 2 teaspoons of baking powder
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of pumpkin pie spice
  • 1/2 teaspoon of nutmeg
  • 3 eggs
  • 1 cup of vegetable oil
  • 1 can of pumpkin - 15 - 16 ounce
  • CHOCOLATE ESPRESSO CAKE
  • 2 1/2 cups of flour - sifted
  • 1 Tablespoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 stick of butter - softened
  • 1 1/2 cups of sugar
  • 2 eggs
  • 3 ounces of espresso powder
  • 1 1/4 cups of chocolate milk - heated
  • CREAM CHEESE FROSTING
  • 2 boxes of cream cheese
  • 1/2 stick unsalted butter
  • 2 tbsp pure vanilla extract
  • 2 lbs confectioners' sugar
  • CHOCOLATE GANACHE
  • 6 squares of Chocolate Almond Bark
  • 1/2 cup of heavy cream

Instructions

    1. Make the cakes one at a time, using a stand mixer so cakes are well blended.  
    2. Start each cake by creaming the butter and sugar, and add all wet ingredients, blending well. 
    3. Place dry ingredients in a separate bowl, mix well, and then add to mixer and blend each cake until the batter is smooth. 
    4. Pour into a greased and floured cake pan, and bake at 350 degrees for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. 
    5. When cakes are done, cool on a wire rack.
    6. Cream together butter and cream cheese
    7. Slowly add powdered sugar and vanilla
    8. Whip until fully combined light and fluffy (4-5 mins)
    9. Make the Ganache:  In a heavy saucepan, melt the chocolate almond bark with the cream over low heat, until its completely melted and smooth. 
    10. Remove the ganache from the heat, and allow it to cool for a few minutes. 
    11. When the ganache begins to thicken just a little, remove the cake from the refrigerator, and place the cake on a piece of parchment paper. 
    12. Gently, pour the ganache over the top of the cake, and allow it to run down the sides.
    13. Ganache will thicken as it cools.  Sprinkle orange sprinkles over the cake, or decorative sprinkles of choice. 
    14. Place the cake back in the refrigerator until time to serve.  Serve and enjoy!

Notes

Cake will keep in the refrigerator for up to 7 days. The best way is to keep your cake in an airtight container, or completely covered with plastic wrap and foil.

If you have cake mix left over from the cakes, you can freeze the batter and bake it up to 3 months later. 

To Freeze: Grease and flour a cake pan, just like you would if you were going to bake it, and pour the batter into the pan, cover with heavy aluminum foil, making sure the edges of the pan and foil are sealed together. 

Place in the freezer, and when ready to bake, pull the cake out about 20 minutes before putting it into the oven. Preheat the oven to 350 degrees, and bake for 25 - 30 minutes, or until a toothpick comes out clean. 

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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Heather

Friday 5th of November 2021

I love pumkin spice and lattes so this is going on my must bake list! Thank you.

Dana Rodriguez

Tuesday 2nd of November 2021

I don't care for pumpkin myself. But I have to say that is a pretty cake!

Donna

Monday 1st of November 2021

This cake looks amazing! The perfect flavor combo for autumn!

monique s

Monday 1st of November 2021

This sounds so yummy. I love the layered flavors. I also love the colorful look when cut.

Natalie

Saturday 23rd of October 2021

I was wondering if there is supposed to be cinnamon added to the vanilla cinnamon cake?

momma lew

Monday 25th of October 2021

You can add a tsp or 2 if you'd like!

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