Pumpkin Spice Latte Cake

Fall is upon us, and that means one important thing..it’s pumpkin spice latte season!! Naturally, I had to make PSL cake! The recipes used can be found below.

Pumpkin Cake Batter (modified from Natasha’s Kitchen):

  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp pumpkin spice
  • 3 large eggs, room temp
  • 1 cup vegetable oil
  • 1 can pumpkin puree
  • 1/2 tsp salt

Pumpkin Spice Buttercream:

  • 4 sticks (2 cups) unsalted butter, room temperature
  • 8 cups powdered sugar
  • 1/2 tsp salt
  • 3 Tbsp heavy cream
  • 2 tsp vanilla
  • 1 tsp pumpkin spice

Orange White Chocolate Ganache:

  • 1/2 cup heavy cream (about 4 oz.)
  • 1 cup white chocolate chips (6 oz.)
  • orange gel food coloring (optional)

Option Decorations:

  • straw
  • green fondant pumpkin
  • Wilton 1M (open star) frosting tip (for the “whipped cream”)

Preheat oven to 350 degrees, and line and grease four seven-inch pans.

Combine all dry ingredients in a large bowl, and sift together to remove any clump. Add in oil, and stir until fully incorporated. Stir in eggs, one at a time. Then stir in the pumpkin puree. Mix until all ingredients are fully. Pour batter evenly into the four pans, and bake for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cakes cool in the pans for 10 minutes, then remove and allow to finish cooling on wire racks.

While the cakes cool, prepare the pumpkin spice buttercream, and the orange white chocolate ganache. Whip the butter in a large bowl with an electric mixer, until it is smooth. Slowly incorporate the powdered sugar, adding it in multiple installments. As the frosting thickens, add the salt, pumpkin spice, and vanilla. Continue to mix, and add cream until desired consistency is reached.

For the white chocolate ganache,  heat heavy cream in a heat-proof bowl in the microwave for 45 seconds-1 minute, until bubbling. Gently pour white chocolate chips into the heavy cream, making sure they are fully covered with cream. Allow mixture to sit for 2 minutes. Stir slowly until the cream and white chocolate are combined, then heat again for 20 seconds and stir. Repeat as necessary until all the chocolate bits are fully melted and incorporated. Then add the orange gel food coloring. Allow to cool until desired viscosity is reached.

Assemble cake by stacking layers, and applying a thin layer of buttercream between each layer. I decided to shave my pumpkin spice cake into the shape of a coffee cup, and then decorate it like a pumpkin spice latte. I spread the orange white chocolate ganache on top of the cake, and drizzled a little over the sides for an overflowing PSL.  To see the full decoration tutorial, click here.


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I work in finance during day, and like to think of myself as a baker by night! Follow me here at Chelsweets.com, on instagram @chelsweets, and on YouTube (http://www.youtube.com/c/ChelsweetsBakery ) to see my creations :D

4 thoughts on “Pumpkin Spice Latte Cake

  1. HI, in the pumpkin spice buttercream……in the ingredients it says 3 tbsp cup heavy cream. Did you mean table spoons or cups? sorry….please advice :/

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