Pumpkin Spice Latte Cake

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This Pumpkin Spice Latte Cake is a 3-layered cake that contains fresh pumpkin, pumpkin spice and espresso powder to be the morning ‘pick me up’ you need on a cool, fall morning.

When I first saw how this cake had turned out all I could think was Donkey saying “Cake! Everybody Loves Cake. Cakes Have Layers” and truthfully, he is not wrong!

While this cake make take a little bit of time to make, it is completely worth it.

This is my go-to recipe when I am feeling I need some cake to go with my coffee and trust me, it is SOOOOO good.

Looking for more Pumpkin Flavored Foods? Check out:

Wow, just wow, is all I can say about this delicious cake. 

It’s three different cakes meshed together with a fabulous buttercream frosting, and topped off with a chocolate Ganache for a beautiful finish. 

This cake makes such a stunning presentation when served, your guests are sure be wowed!  This one will definitely become a favorite.

Here is How to Make Pumpkin Spiced Latte Cake:

Pumpkin Spice Latte Cake

This Pumpkin Spice Latte Cake is a 3-layered cake that contains fresh pumpkin, pumpkin spice and espresso powder to be the morning ‘pick me up’ you need on a cool, fall morning.
4.67 from 6 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 20 minutes
Total Time: 55 minutes
Servings: 1
Calories: 2104kcal
Author: Totally The Bomb


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

Butter Cream Frosting

  • 4 LBS pounds of powdered sugar
  • 2 cups of vegetable shortening (Crisco
  • 4 sticks of butter – softened
  • 6 Tablespoons of milk

Chocolate Gnache

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


Making The Cakes

  • 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
  • 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 before frosting.

The Frosting

  • In the mixing bowl of a stand mixer, blend the butter and vegetable shortening
    together until smooth and creamy. 
  • Add the powdered sugar a little at a time, and add the heavy cream between additions, also, a little at a time,
    until all the powdered sugar and cream have been blended into the frosting, and
    the frosting is smooth and fluffy.  Set aside. 
  • Starting with the Chocolate cake, trim off the top of the cake, so that it's even with the pan, and then turn the cake out onto a cake plate or cake stand.  Add a generous amount of the buttercream 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. 
  • Next, trim off the top of the Vanilla cake, and place it on top of the frosting on the pumpkin layer.  Frost the Vanilla layer, and down the sides of the cake, covering the cake in the frosting. 
  • Place the cake in the refrigerator.

Making The Ganache

  • In a heavy saucepan, melt 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. 
  • Serve and enjoy!


Cake will keep in the refrigerator for up to 7 days if kept in an airtight container, or completely covered with waxed paper and foil.
If you have batter left over from the cakes, you can freeze the batter and bake it up to 3 months
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 in to the oven.  Pre-heat the oven to 350
degrees, and bake for 25 – 30 minutes, or until a toothpick comes out clean. If you don't have room to freeze the batter, you can also use the batter for pancakes, waffles, cupcakes, or cookies.  If you make cookies, you can frost them, place sprinkles on top, place them in individual bags, and send them home with your guests.


Serving: 1 | Calories: 2104kcal | Carbohydrates: 210g | Protein: 16g | Fat: 137g | Saturated Fat: 63g | Polyunsaturated Fat: 65g | Trans Fat: 3g | Cholesterol: 343mg | Sodium: 1348mg | Fiber: 3g | Sugar: 142g
Tried this recipe?Mention @totallythebomb or tag #totallythebomb!

There are some basic tools you’ll need to make this cake happen:

Once you’ve gathered your tools and made the cakes, the easiest part is the assembly of the cake.

Pro tip: Cut off the uneven parts of the cakes so each layer will stack beautifully!

You will then apply the buttercream in between the layers like so:

And then finish by applying buttercream on the outside and then the chocolate ganache on the top.

Top with sprinkles then enjoy! YUM!

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  1. Is it really 3 oz of espresso powder? I have a 2 oz jar of Medaglia D’oro Expresso instant coffee – is that what I need? I can’t believe 3 oz?

    1. I wondered the same thing I just started making this cake and I used 3 oz in my recipe hope its right !

      1. 3 ozs makes it very very bitter we ended up adding more sugar, next time will will cut the expresso down to 1 oz, 3 was just to much for us

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