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A slice of pumpkin spice latte cake with cream cheese frosting features white, orange, and gray layers on a checkered plate, with a cake stand and another slice in the background. Orange cake crumbs are scattered on the plate.

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.

Course Cake, desserts
Cuisine American
Keyword pumpkin spice latte cake recipe, pumpkin spice latte cake with cream cheese frosting
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 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

  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 by melting 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. 

Recipe Notes

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