Pumpkin Spice Latte Cake
Pumpkin Spice Latte Cake brings all the cozy flavors of your favorite fall coffee shop drink into one stunning homemade fall dessert.
This completely from scratch layer cake features vanilla cinnamon, pumpkin spice, and chocolate espresso cake stacked with tangy cream cheese frosting and finished with a rich chocolate ganache.
The combination of warm spices, real pumpkin, and bold coffee creates the signature pumpkin spice latte flavor in every bite.
Whether you’re baking for Thanksgiving, a fall birthday, a holiday gathering, or simply because pumpkin season has arrived, this impressive cake is sure to be the dessert everyone remembers.
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Why You’ll Love This Pumpkin Spice Latte Cake
- Three delicious fall cake flavors in one dessert
- Tastes just like a pumpkin spice latte
- Rich espresso balances the pumpkin perfectly
- Cream cheese frosting pairs beautifully with warm spices
- Great for Thanksgiving, birthdays, and fall parties
- Beautiful bakery-style presentation
How to Make Pumpkin Spice Latte Cake
- 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.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
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Yes! You can bake the layers up to 2 days in advance, and the fully assembled cake can be stored in the fridge for up to 3 days.
Standard 8-inch round cake pans work best. Just be sure they’re greased and floured well for easy removal.
Espresso powder provides the strongest coffee flavor, but cooled strong brewed coffee or instant coffee can work in some parts of the recipe.
Yes. Wrap individual slices or whole layers tightly in plastic wrap and freeze for up to three months. Thaw overnight in the refrigerator.
Pumpkin Spice Latte Cake Variations
One of the best things about this cake recipe is how easy it is to customize. Try one of these simple variations to make it your own:
- Make cupcakes instead. Divide the batter into cupcake liners and reduce the baking time to about 18–22 minutes, or until a toothpick comes out clean. They’re perfect for parties and easier to serve.
- Swap the frosting. Instead of cream cheese frosting, try a pumpkin spice buttercream for even more warm fall flavor, or use a coffee buttercream to highlight the latte-inspired taste.
- Add a caramel drizzle. Drizzle salted caramel sauce over the top of the finished cake for an extra layer of sweetness that pairs perfectly with pumpkin and espresso.
- Mix in chopped pecans. Sprinkle toasted chopped pecans between the layers or on top of the cake for added crunch and a nutty flavor that complements the spices.
- Create a naked cake. Skip the full outer layer of frosting and leave the cake layers partially exposed for a rustic look that’s perfect for fall celebrations and Thanksgiving dessert tables.
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Pumpkin Spice Latte Cake with Cream Cheese Frosting Recipe
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.
This cake screams fall! Such a fun cake for a celebration.
That looks amazing.
I was wondering if there is supposed to be cinnamon added to the vanilla cinnamon cake?
You can add a tsp or 2 if you’d like!
This sounds so yummy. I love the layered flavors. I also love the colorful look when cut.
This cake looks amazing! The perfect flavor combo for autumn!
I don’t care for pumpkin myself. But I have to say that is a pretty cake!
I love pumkin spice and lattes so this is going on my must bake list! Thank you.