Pumpkin Spice Latte Layer Cake Recipes

PUMPKIN SPICE LATTE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Prepare streusel topping by combining flour, dark brown sugar, espresso powder, cocoa powder, pumpkin pie spice, vanilla extract, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Set aside.
• Prepare the cake batter by whisking flour, espresso powder, pumpkin pie spice, baking powder, baking soda, and salt together until thoroughly combined. Set aside.
• Cream butter and white sugar together in a large bowl with an electric mixer until light and fluffy. Mix in eggs one at a time, beating well after each addition. Mix in pumpkin puree and vanilla. Stir in 1/3 of the dry ingredients, mixing until just combined. Mix in 1/2 of the cooled coffee and 1/2 of the heavy cream, stirring until just combined. Continue alternating dry ingredients with the coffee and heavy cream, beginning and ending with dry ingredients, mixing until just combined.
• Pour 1/2 of the cake batter into the prepared pan and spread into an even layer. Measure out 1 cup of the streusel mixture and sprinkle evenly over the batter. Carefully pour the remaining batter over the filling, and gently spread to completely cover. Sprinkle the remaining streusel mixture evenly over the top of the cake.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Allow cake to cool completely before serving.

PUMPKIN SPICE LATTE LAYER CAKE

Steps:

• Make the cake
• Preheat oven to 350 degrees Fahrenheit. Position rack in the center of the oven. Butter two 8-inch cake pans and line the bottom with parchment paper.
• In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, cloves, and salt.
• In the bowl of a stand mixer fixed with the paddle attachment, beat together the oil, granulated sugar, and dark brown sugar on low until blended. Add the eggs one at a time, beating well after each addition. Add the pumpkin puree, espresso powder, and vanilla extract and beat on medium until combined.
• With the mixer on low, slowly add the flour mixture to the wet ingredients, beating just until incorporated. Remove bowl from mixer and stir once or twice with a wooden spoon to ensure the batter is well-combined.
• Divide the batter between the two prepared cake pans. Smooth the tops with an offset spatula.
• Bake for about 35-40 minutes or until a toothpick inserted in the center of the cakes comes out clean.
• Place on wire racks and let cool for about 10 minutes. Carefully loosen the sides of the cake by running a butter knife around the edge of the pans. Invert the cakes onto wire racks and remove the parchment paper. Let cool completely.
• Make the filling
• In a small bowl, stir together the instant espresso powder and the hot water until all the powder is dissolved. Let cool.
• In the bowl of a stand mixer with the whisk attachment, add the cream cheese, powdered sugar, whipped cream, vanilla extract, and espresso mixture.
• Beat on medium until smooth, thick, and forming soft peaks, about 1 minute.
• Make the whipped cream topping
• In the bowl of a stand mixer with the whisk attachment, add the whipping cream. Beat on low until the mixture begins to thicken, then increase speed to medium high. As the mixture thickens, add the vanilla and sugar. Continue beating until stiff peaks form, about 1 minute.
• Assemble the cake
• Place one cake layer on a cake plate, right side up. Scoop the espresso cream filling onto the top of the layer and, using a spoon, smooth to about 1/2 inch from the edge.
• Carefully place the second layer upside-down on top of the filling.
• With a large spoon, pile the whipped cream on the top of the cake, covering the entire top of the cake.
• Sprinkle with fresh grated nutmeg.
• Serve within two hours; otherwise the cake should be refrigerated.

PUMPKIN-SPICE-LATTE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line bottom with parchment; butter parchment. In a large bowl, whisk together flour, baking powder, instant espresso powder, pumpkin-pie spice, and salt. In another bowl, whisk eggs into pumpkin puree, then whisk in butter, sugars, and milk. Whisk wet ingredients into dry ingredients.
• Scrape batter into prepared pan. Bake until top springs back when lightly touched, 35 to 40 minutes. Let cool in pan on a wire rack 10 minutes. Turn out onto rack and let cool completely, about 2 hours.
• Whisk cream with confectioners' sugar until soft peaks form; dollop on top of cake and dust with espresso powder. Serve immediately.

PUMPKIN SPICE LAYER CAKE

Steps:

• In a large bowl, cream the shortening, sugar and brown sugar until crumbly, about 2 minutes. Beat in eggs and pumpkin. Combine the flour, baking powder, allspice, cinnamon, baking soda, ginger and nutmeg. Gradually beat into pumpkin mixture; mix well. , Spoon into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a large bowl, beat the cream cheese, butter, vanilla and salt until smooth. Gradually beat in confectioners' sugar. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.

PUMPKIN SPICE LATTE

Steps:

• Brew your espresso. Meanwhile, in a small saucepan, whisk together the pumpkin, vanilla, sugar, pumpkin pie spice and milk. Warm over medium heat, whisking constantly, until hot and frothy. Do not bring to a boil. Pour the espresso into a mug and pour the pumpkin spiced milk over it.