Tools & Supplies
Ingredient Favorites
Commissionable Links

Venti Pumpkin Spice Latte Cake Recipe with Coffee Frosting
If you’re all about pumpkin spice and everything nice, this Venti Pumpkin Spice Latte Cake is calling your name. It’s like your favorite Fall drink but in cake form – warm pumpkin spice flavors meet a cozy espresso vibe. With a dreamy coffee frosting infused with just the right amount of espresso and cream cheese, this cake is perfect for those crisp autumn days. With simple ingredients and a quick baking time, it’s the ultimate fall treat you didn’t know you needed. This cake is made to look "Venti" with four 4" layers of cake along with coffee frosting in between, topped with sweetened whipped cream and a sprinkle of cinnamon. You can even add a lovely green straw through the cake diagonally to finish the Venti Pumpkin Spice Latte look!
Equipment
- 2 Medium mixing bowls
- 1 large mixing bowl
- Stand or hand electric mixer
- 9×9 baking pan
- Parchment paper
- 1 4 inch round cookie cutter
- Measuring cups
- Measuring spoons
- Spatula
Ingredients
Pumpkin Spice Cake
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ¾ teaspoon cinnamon
- ½ cup light brown sugar (packed)
- ¼ cup granulated sugar
- 1 cup canned pumpkin puree (8 oz)
- 2 eggs
- ½ cup olive oil (or similar vegetable oil)
- 2 teaspoons pure vanilla extract
Espresso Cream Cheese Frosting
- 1 stick unsalted butter softened to room temperature
- 8 ounces full-fat cream cheese softened to room temperature (Only use brick form not whipped or any that comes in a tub)
- 4 cups confectioners’ sugar
- 1 tablespoon instant espresso powder
- 2 teaspoons pure vanilla extract
Topping
- 1 cup sweetened whipped cream
- 1/4 teaspoon ground cinnamon (as desired)
Instructions
Pumpkin Spice Cake
- Prep: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon pumpkin pie spice, and ¾ teaspoon cinnamonSet aside.
- Mix Wet Ingredients: In a large mixing bowl, combine ½ cup olive oil, 2 eggs, 1 cup canned pumpkin puree, ½ cup light brown sugar, ¼ cup granulated sugar and 2 teaspoons pure vanilla extract. Mix until smooth and fully combined.
- Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Bake: Spread the batter evenly into the prepared pan and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Oven temperatures may vary so be sure to check before the 15-minute mark as you may need more or less baking time.
- Cool: Allow the cake to cool completely before frosting.
Espresso Cream Cheese Frosting
- Cream Together: In a stand mixer, beat 1 stick unsalted butter (softened) until creamy. Add 8 ounces full-fat cream cheese (also softened) and continue beating until the mixture is smooth and well-combined.
- Add the espresso: In a small bowl, dissolve 1 tablespoon instant espresso powder in 2 teaspoons pure vanilla extract. Add this to the butter and cream cheese mixture, mixing until well incorporated.
- Add the sugar: Gradually add 4 cups confectioners’ sugar, one cup at a time, mixing on low speed until the frosting is smooth and fluffy. If the frosting becomes too soft, refrigerate it for a few minutes before frosting the cake.
Assembly
- Refrigerate: Before assembling, make sure to refrigerate the frosting for at least 30 minutes. This helps keep the frosting firm and easy to work with.
- Cut: Once the cake has fully cooled, use a 4-inch cake ring (or any circular object) to cut four circles from the cake. Each of these circles will become one of the layers in our tall cake.
- Layer: Start by placing the first cake layer down on your serving surface. For extra stability, you can wrap the cake with an acetate sheet, though this step is optional.Using a 2-inch cookie scoop or enough frosting to create an even layer that's about ½-inches, frost the first cake layer. Because the layers are so beautiful with the contrast of the pumpkin cake and the light frosting color, I prefer to not frost the sides (only between the layers) – but this is totally up to you! Repeat this process for the next two layers, adding frosting between each.
- Chill: After assembling three layers, refrigerate the cake for at least 30 minutes to allow everything to set. The top layer will not have frosting yet.
- Finishing Touches: Once the cake has chilled, remove the acetate sheet if you used one, and smooth out the frosting layers by gliding a spoon around the cake.Finally, pipe a layer of sweetened whipped cream on top of the cake and sprinkle with cinnamon. For a fun touch, you can insert a green straw diagonally through the cake to mimic the look of a venti pumpkin spice latte — totally optional but it does complete the look!
Notes
Tip for easy decorating – after cutting the round cake layers from the pan, carefully wrap each one individually in plastic wrap or parchment paper and place in the freezer to firm up before decorating. Be careful when handling the cake, it is quite tender.Â
I recommend using Philadelphia brick cream cheese for this recipe. Frosting made with other cream cheese, especially those that come in tubs, tend to ooze and will not hold between the layers. Speaking from experience!Â
I’d love to hear how it turns out for you. Enjoy!Â