Pumpkin Spice Latte Cake with Cream Cheese Frosting & Ganache

Pumpkin spice latte cake is everything you love about fall, baked into one irresistible dessert.

If you’re looking for a show-stopping fall dessert recipe, this is it!

Think of it as your favorite seasonal drink turned into a rich, spiced cake layered with creamy frosting and just the right hint of espresso.

Whether you’re planning a fall gathering or just want an excuse to indulge in something sweet and seasonal, this recipe brings those warm, familiar flavors together in every bite.

It’s easy enough for a weekend bake and impressive enough for your next holiday table.

Scroll to the bottom of this post to print the full Pumpkin Spice Latte Cake recipe and start by gathering your ingredients—you’ll be building three flavorful cake layers from scratch: Vanilla Cinnamon, Pumpkin Spice, and Chocolate Espresso.

Each one brings its own cozy twist, all stacked together with rich cream cheese frosting and topped off with a smooth chocolate ganache drizzle.

• To make it, prepare each cake layer one at a time using your stand mixer for best results.
• Bake each cake until a toothpick comes out clean, then let them cool.
• Stack the trimmed layers starting with chocolate, then pumpkin, then vanilla—adding a generous slather of frosting in between.
• Add espresso powder, maple syrup, or cinnamon to the frosting for even more fall flavor.
• Finish by frosting the entire cake and then chilling it before drizzling with ganache. A cold cake helps it drip more slowly and cleanly for that perfect waterfall effect.

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Struggling with flat cookies or dry cake? Grab my Baking Troubleshooting Guide and fix baking fails fast!

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If you loved this fall cake recipe, you’re going to want to check out these other fall recipe ideas too!

• Whether you’re craving cake, cookies, or fall breakfast treats, pumpkin recipes are a must for embracing the flavors of the season.
• Wondering What To Do With A Can of Pumpkin Puree?  Discover creative ways to use it in everything from pancakes to pasta sauce.
• Take your desserts to the next level with different cream cheese frosting recipes!

Pumpkin Spice Latte Cake with Cream Cheese Frosting Recipe

Love PSLs? You’ll fall hard for this pumpkin spice latte cake layered with cinnamon, pumpkin, espresso, and creamy frosting.

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Course: Cake, desserts

Cuisine: American

Keyword: pumpkin spice latte cake recipe, pumpkin spice latte cake with cream cheese frosting

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 12

Author: momma lew

Ingredients

VANILLA CINNAMON CAKE

• 2 ¼ cups of flour
• 1 Tablespoon of baking powder
• ½ teaspoon of salt
• ¾ cup of butter – softened
• 1 ½ cups of sugar
• 2 eggs
• 2 teaspoons of vanilla
• 1 cup of heavy cream

PUMPKIN SPICE CAKE

• 2 cups of flour
• 1 ½ cups of sugar
• 1 teaspoon of baking soda
• 2 teaspoons of baking powder
• 1 teaspoon of cinnamon
• ½ teaspoon of pumpkin pie spice
• ½ teaspoon of nutmeg
• 3 eggs
• 1 cup of vegetable oil
• 1 can of pumpkin – 15 – 16 ounce

CHOCOLATE ESPRESSO CAKE

• 2 ½ cups of flour – sifted
• 1 Tablespoon of baking powder
• ½ teaspoon of baking soda
• ½ teaspoon of salt
• 1 stick of butter – softened
• 1 ½ cups of sugar
• 2 eggs
• 3 ounces of espresso powder
• 1 ¼ cups of chocolate milk – heated

CREAM CHEESE FROSTING

• 2 boxes of cream cheese
• ½ stick unsalted butter
• 2 tbsp pure vanilla extract
• 2 lbs confectioners’ sugar

CHOCOLATE GANACHE

• 6 squares of Chocolate Almond Bark
• ½ cup of heavy cream

Instructions

• 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. 
• Place dry ingredients in a separate bowl, mix well, and then add to mixer and blend each cake until the batter is smooth. 
• 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. 
• When cakes are done, cool on a wire rack.
• Cream together butter and cream cheese
• Slowly add powdered sugar and vanilla
• Whip until fully combined light and fluffy (4-5 mins)
• Make the Ganache in a heavy saucepan by melting the chocolate almond bark with the cream over low heat, until its 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. 
• Gently, pour the ganache over the top of the cake, and allow it to run down the sides.
• 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. 

Notes

Keep any leftovers covered in the fridge for up to 5 days. The frosting keeps everything moist and flavorful.