Pumpkin Spice Latte Cake
Calories: 25
Adjust Servings Here: 9 Servings
Description
The rich flavor of pumpkin spice latte beverage in a cake makes a delicious pumpkin spice-latte cake. Frosted with maple buttercream this is a light and airy oil-based cake with pumpkin puree, pumpkin spice, and coffee. Perfect layer cake to adorn a festive dinner table, birthday cake, or to impress family and friends.
Ingredients
Cake
- 3 cup (375 g) All-Purpose Flour
- 1 ½ tsp Pumpkin Spice
- 2½ tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 cup (200 g) White Sugar
- 1 cup (220 g) Brown Sugar
- 4 large Eggs
- 1 cup (240 ml) Cooking Oil
- ½ cup (120 ml) Pumpkin Puree
- ¾ cup (120 ml) Buttermilk
- 1 tsp Coffee Powder instant
- 2 tsp Vanilla extract
Maple Buttercream
- 1 cup (227 g) Unsalted Butter room temperature
- 4 cups (480 g) Powdered Sugar
- ⅓ cup (75 ml) Maple Syrup
- 2 tsp Vanilla Extract
- 1 tsp Maple extract (optional)
Plus
- ¼ cup (100 g) Simple syrup (boil ¼ cup sugar + ½ cup water until dissolved)
- 4 oz (100 g) Orange fondant
- 2 oz (50 g) green fondant
- 2 oz (50 g) brown fondant
Instructions
Cake
- Preheat the oven to 325°F / 165°C / Gas Mark 3. Grease and line 2 x 9-inch round cake pans or 3 x 7-inch round cake pans with parchment paper.
- Dry ingredients - Combine flour with baking powder, baking soda, pumpkin spice, and salt - set aside.3 cup All-Purpose Flour , 1 ½ tsp Pumpkin Spice, 2½ tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt
- In the bowl of a stand mixer with the whisk attachment, whip the eggs with both white and brown sugars until light and foamy - ribbon stage. Gradually, add the oil while continuously whipping. Followed by the pumpkin puree, buttermilk, coffee powder, and vanilla extract.1 cup White Sugar, 1 cup Brown Sugar, 4 large Eggs, 1 cup Cooking Oil, ½ cup Pumpkin Puree, ¾ cup Buttermilk , 1 tsp Coffee Powder, 2 tsp Vanilla extract
- Next, add the flour mixture. Continue to use the whisk attachment, combining well but not overmixing. Scrape the sides of the bowl to ensure a smooth batter. Then, divide the batter between the three prepared baking pans.
- Bake for about 25 to 30 minutes until a skewer inserted in the center comes out clean. Cool in the pan for 10 minutes then invert on a cooling rack and cool completely. Always cool cakes completely before you decorate or store them away.
Assemble
- Maple Buttercream: In the bowl of a stand mixer with the paddle attachment, cream butter until smooth. Add the salt, vanilla extract, and maple syrup. Then, gradually add the powdered sugar, one cup at a time, and whip the buttercream until it is light and fluffy - about 2 to 3 minutes.1 cup Unsalted Butter, 4 cups Powdered Sugar, ⅓ cup Maple Syrup, 2 tsp Vanilla Extract, 1 tsp Maple extract
- Simple syrup: After all the sugar has dissolved, boil the sugar and water for two more minutes. Set aside to cool completely.¼ cup Simple syrup
- Level & Torte: Using a bread knife or cake leveler, cut the domes off the cake layers. Cut each layer in half horizontally giving you a total of four layers. Brush each layer with the cooled simple syrup.
- Stack: Place a cake layer on the cake board or cake stand. Top with a big dollop of maple buttercream - spread evenly with a straight-edge spatula. Top the second cake layer on top followed by more frosting until you have used up all the layers. Place the cake in the fridge for 15 minutes so the layers hold together.
- Frost: Spread the remaining buttercream around the cake and its top. Use a cake bench scraper to smooth the sides and an offset spatula for the top. Swirl the buttercream to create a rustic look, as shown in the video.
- Decorate: I've used fondant pumpkin on this cake. Alternatively, you can put the remaining maple buttercream in a piping bag with a star piping tip and pipe some borders or swirls.4 oz Orange fondant, 2 oz green fondant, 2 oz brown fondant
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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