Pumpkin Spice Latte Layer Cake Recipes

PUMPKIN SPICE LATTE CAKE FROM SCRATCH

Steps:

• For the Pumpkin Spice Cake LayersPreheat the oven to 350 degrees Grease and flour three 8 x 2 inch pans In a medium size bowl, add the flour, pumpkin pie spice, baking powder, baking soda and salt. Whisk at least 30 seconds to blend. Set aside. In another bowl, add the milk, pumpkin, vegetable oil, vanilla and espresso dissolved in water. Set aside. In the bowl of your mixer, beat the softened butter until smooth. Add the white and brown sugar and mix on medium speed 5 minutes. Add the eggs one at a time, mixing until the yellow of the yolk disappears. Add the flour mixture and the milk mixture alternately. Begin and end with the dry ingredients (3 additions of dry and 2 of wet) Mix until just combined, do not mix above medium speed or over mix. Pour into prepared pans, smoothing tops with the back of a spoon. Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. Let cool 10 minutes, then turn out. For the Coffee SyrupIn a small saucepan, add the sugar and water and bring to a boil. Once it begins to boil, remove from the heat and stir in the espresso/coffee granules. Allow to cool. You can refrigerate this until you are ready to use. Do not spread on the tops of the cakes until you are ready to decorate. Using a pastry brush, spread lightly on the top of the cake layers. Do not make them too wet. You will have some coffee syrup left over. For the Cinnamon Espresso Cream Cheese FrostingCut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened. Cut the cream cheese into pieces and add to the butter, beating at low to medium speed until blended. If using a hand mixer, you may need to soften the cream cheese a bit more. Add the cinnamon Add the espresso that has been mixed with the vanilla Gradually add the powdered sugar beating on low to medium speed until blended. Do not over mix or it will become too soft. If it does become too soft, just refrigerate for a few minutes, then continue. This frosting will pipe best if used while somewhat chilled. You can make this in advance, refrigerate and when ready to use, let soften to spreading consistency (do not microwave) and stir or remix with mixer. Will fill and frost a 3 layer 8 or 9 inch cake For the Whipped Cream ToppingChill the mixing bowl and beaters or whisk attachment in the freezer for 10 minutes. Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed. The cream begins to thicken (approx. 1 1/2 minutes) and soft peaks form....peaks that slightly bend over. Watch closely as this happens quickly. Do not over beat or it will turn into butter. Assembling the CakeTo assemble the cake, place the first cake layer onto the pedestal or cake base. Using a pastry brush, apply a light coating of the espresso syrup. Follow with a layer of Espresso Cream Cheese Frosting. Repeat this process for the other cake layers. Frost cake with Cinnamon Espresso Cream Cheese Frosting, and using a piping bag with a very large round tip (or with the tip of the piping bag snipped away), pipe cloud-like puffs of whipped cream over the top of the cake. Follow with a light dusting of cinnamon.

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 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 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.