This layered pumpkin spice cake with buttercream frosting has a caffeinated twist. Made with delicious espresso buttercream, every bite tastes like a pumpkin spice latte.
While I'm not a fan of pumpkin spice late (the drink) I am a fan of it in cake form- because who doesn't like cake?
This simple pumpkin late cake is made using boxed cake mix and pumpkin puree so that every bite is flavorful and moist but without a lot of effort. The frosting is a delicious blend of instant coffee and homemade buttercream and when you put them all together the cake looks, smells, and tastes amazing.
The semi-sweet chocolate ganache on top also helps to cut back on some of the sweetness and still gives you an indulgently rich taste in every slice.
Serve this cake up throughout the Fall and you're sure to have it be a hit.
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Ingredients
- Boxed Spice Cake Mix
- Pumpkin Puree
- Large Eggs
- Canola Oil
- Coffee
- Sour Cream
- All-Purpose Flour
- Cinnamon
- Nutmeg
- Vanilla Extract
- Powdered Sugar
- Butter
- Heavy Whipping Cream
- Salt
- Instant Espresso
- Semi Sweet Chocolate Chips
For specific quantities, see the recipe card below.
Tools Needed
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How to Make Pumpkin Spice Latte Cake
Cake
- Preheat the oven to 325 degrees F.
- In a large mixing bowl whisk together the pumpkin puree, eggs, oil, coffee, and sour cream until blended.
- Add in the cake mix, flour, cinnamon, and nutmeg, whisking until just combined.
- Divide the batter into (3) 6 inch cake pans or (2) 8 inch cake pans.
- Bake in the oven for 30-35 minutes or until a toothpick can be inserted into the center and come out clean.
- Let cool for 5 minutes in the pan and then remove the cakes to cool completely on a wire rack.
Frosting
- In a mixing bowl with an electric mixer or in the bowl of a stand mixer, whip together the butter, salt, and espresso powder until fluffy. This should take about 1 minute.
- Add in the powdered sugar, one cup at a time, blending well between each addition. Remember to scrape down the sides of the bowl as you go.
- Add in a tablespoon of milk and the vanilla. If needed add in a little more milk. Beat until light and fluffy in texture.
Ganache
- In a microwave safe bowl combine the heavy cream and chocolate chips. Microwave on high for 30 seconds, stir well, and then microwave for another 30 seconds.
- Stir together until the ganache is smooth and thick. If needed, microwave for another 30 seconds. Be careful not to overcook the chocolate.
Assembly
- When the cakes have cooled, stack and layer them with the espresso buttercream as the filling and outer frosting.
- Have the ganache cool to room temperature before drizzlign over the top of the cake.
- Slice and serve.
Substitutions
- Sour Cream. If you would like to, you can swap out the requested sour cream for plain flavored Greek yogurt. Regular yogurts will not work out because they're too sweet and have too much liquid content but Greek yogurt is thick and perfect.
- Coffee. This pumpkin spice lattee cake recipe makes sense to include coffee in the actual cake batter but you can swap it out for regular water or milk if desired.
- Spices. If you do not wish to use cinnamon and nutmeg you can swap them out for two teaspoons of pumpkin pie spice instead.
Recipe Tips
After you make the espresso frosting the texture will be slightly grainy (as a result of the coffee granules) but thanks to the added milk in the frosting, the granules will be softened and after several hours or a day the frosting will be smooth in texture.
If you omit the milk in the buttercream and do not add in any liquid (making the frosting very thick) the coffee granules may not soften at all as they need to use that extra moisture.
You can make this cake in (2) 8 inch round cake pans or in (3) 6 inch round cake pans. The recipe card below has the proper baking times for each so pick what size cake you want and have fun!
FAQs
The frosting once made can be stored in an airtight container in the fridge for up to a week or in the freezer for up to 3 months before thawing overnight in the fridge and being used.
This cake is good for up to 5 days if stored in an airtight or well-covered container in the fridge. The frosting should be kept chilled to prevent the cake from spoiling.
Yes, once you have frosted the cake you can freeze it if desired. You can also freeze the cake layers instead and this would make the frosting and assembly be much easier as the cake crumbs are less likely to get into the frosting layers. If freezing a frosted cake, do so for up to 3 months, but do not add the ganache until closer to serving time as it will "sweat" as it thaws.
More great pumpkin recipes to check out soon
- Edible No Cook Pumpkin Playdough
- Easy Pumpkin Cupcakes
- Pumpkin White Chocolate Chip Cookies
- Homemade Pumpkin Spice Creamer
- Pumpkin Pancakes with Butter Pecan Syrup
- Honey Roasted Pumpkin Seeds
📖 Recipe
Layered Pumpkin Spice Latte Cake
Ingredients
Cake
- 1 box (15.25 ounce) spice cake mix
- 1 can (15oz) pumpkin puree
- 3 large eggs
- ⅓ cup canola oil
- ½ cup coffee milk or water work too
- ½ cup sour cream
- 2 Tablespoons all-purpose flour
- 2 teaspoon cinnamon
- ¼ teaspoon nutmeg
Frosting
- 1 Tablespoon vanilla
- 4 cups powdered sugar
- 1 cup unsalted butter
- 1-2 Tablespoon heavy whipping cream
- ½ teaspoon salt omit if using salted butter
- 2 ½ teaspoon instant espresso
Ganache
- 10 ounces bag chocolate chips
- ½ cup heavy cream
Instructions
Cake
- Preheat the oven to 325 degrees F.
- In a large mixing bowl whisk together the pumpkin puree, eggs, oil, coffee, and sour cream until blended.
- Add in the cake mix, flour, cinnamon, and nutmeg, whisking until just combined.
- Divide the batter into (3) 6 inch cake pans or (2) 8 inch cake pans.
- Bake in the oven for 30-35 minutes or until a toothpick can be inserted into the center and come out clean.
- Let cool for 5 minutes in the pan and then remove the cakes to cool completely on a wire rack.
Frosting
- In a mixing bowl with an electric mixer or in the bowl of a stand mixer, whip together the butter, salt, and espresso powder until fluffy. This should take about 1 minute.
- Add in the powdered sugar, one cup at a time, blending well between each addition. Remember to scrape down the sides of the bowl as you go.
- Add in a tablespoon of milk and the vanilla. If needed add in a little more milk. Beat until light and fluffy in texture.
Ganache
- In a microwave safe bowl combine the heavy cream and chocolate chips. Microwave on high for 30 seconds, stir well, and then microwave for another 30 seconds.
- Stir together until the ganache is smooth and thick. If needed, microwave for another 30 seconds. Be careful not to overcook the chocolate.
Assembly
- When the cakes have cooled, stack and layer them with the espresso buttercream as the filling and outer frosting.
- Have the ganache cool to room temperature before drizzlign over the top of the cake.
- Slice and serve.
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