Kitchen Fun With My 3 Sons

Pumpkin Spice Latte Cake Recipe

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This Pumpkin Spice Latte Cake Recipe is packed with fall flavors and is so delicious. Easy to make, you can impress guests with this beautifully made 3 tier cake.

Pumpkin spice latte layer cake sitting on a glass cake stand with one slice taken out and on a plate

Pumpkin Spice Latte Cake Recipe

If you are looking for the best layer cake recipe, this is the one to try. This 3 tier cake is packed with pumpkin flavor combined with vanilla and chocolate. Rich and delicious you have to try this cake.

Can I make this 3 tier cake in advance?

If you want to make this cake, but won’t have time to make this cake when you need it, you can make this cake ahead of time. There are two ways to freeze this cake to use for later. You can make the batter and put it in freezer bags to freeze for another time. The other option is to bake the cakes and before adding the frosting, freeze the cakes. When you are ready to serve this cake, remove the cake from the freezer the day before. Assemble the cake a day before serving.

Tips for icing a layer cake

In order to make frosting a layer cake, you want to use these steps. Add a little bit of icing on the cake stand. This will keep the cake from sliding around on the cake stand. Add the first layer of the cake on the stand. Add about a cup of frosting to the top of the cake. Spread it out over the top of the cake. It is ok if frosting hangs over the edge. This will be used to frost the side of the cake. Repeat for each layer of cake. Be sure to use a lot of icing when you start because otherwise, you will get crumbs in the icing. Frost the sides in smaller sections. Once the sides of the cake are covered, you can work on getting it smooth.

Pumpkin spice latte layer cake sitting on a glass cake stand with one slice taken out and on a plate (1)

 

Ingredients

  • flour
  • baking powder
  • salt
  • butter
  • sugar
  • eggs
  • vanilla
  • heavy cream
  • cinnamon
  • pumpkin pie spice
  • nutmeg
  • vegetable oil
  • pumpkin
  • espresso powder
  • chocolate milk
  • powdered sugar
  • milk
  • Chocolate Almond Bark

How to make a pumpkin spice latte cake

Always begin with any baking project by gathering your ingredients, and measuring to make sure you have everything needed on hand.  Next, you will want to preheat your oven and prepare your pans for baking.  Nonstick spray, grease, and flour, or line with parchment paper depending upon your preferences.

The 3 layers of cake for the pumpkin spice latte cake being prepared on a cake stand

Follow the directions for making each unique layer of this cake so all have different colors and flavors.  While they are baking, you will mix up your buttercream frosting and set it aside.

After the cakes have baked and had time to cool completely, you will begin layering them and frosting them.

To frost the cake, trim the top of the cake so it even with the pan. This will make the cake lay flat. Start with the chocolate layer. Add frosting using the tips above. Then add the pumpkin cake and repeat. Adding the vanilla cake lastly. Frost the cake and place it in the refrigerator.
Drizzling chocolate icing on top of the layer cake recipe before adding sprinkles
Lastly, make the ganache. Combine the chocolate almond bark with the cream in a saucepan over low heat. When it is melted and combined remove it from the heat to let it cool for a few minutes.
When it begins to thicken pour the ganache over the cake and let it run down the sides. Add orange sprinkle over the cake. Put it back into the refrigerator until it is time to serve. A single slice of pumpkin spice latte layer cake sitting on a white plate on a white wooden surface
Servings: 12

Pumpkin Spice Latte Cake Recipe

This Pumpkin Spice Latte Cake Recipe is packed with fall flavors and is so delicious. Easy to make, you can impress guests with this beautifully made 3 tier cake.

Ingredients

VANILLA CINNAMON CAKE

  • 2 1/4 cups of flour
  • 1 Tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 3/4 cup of butter - softened
  • 1 1/2 cups of sugar
  • 2 eggs
  • 2 teaspoons of vanilla
  • 1 cup of heavy cream

PUMPKIN SPICE CAKE

  • 2 cups of flour
  • 1 1/2 cups of sugar
  • 1 teaspoon of baking soda
  • 2 teaspoons of baking powder
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of pumpkin pie spice
  • 1/2 teaspoon of nutmeg
  • 3 eggs
  • 1 cup of vegetable oil
  • 1 can of pumpkin - 15 - 16 ounce

CHOCOLATE ESPRESSO CAKE

  • 2 1/2 cups of flour - sifted
  • 1 Tablespoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 stick of butter - softened
  • 1 1/2 cups of sugar
  • 2 eggs
  • 3 ounces of espresso powder
  • 1 1/4 cups of chocolate milk - heated

BUTTER CREAM FROSTING

  • 4 LBS (poundof powdered sugar
  • 2 cups of vegetable shortening Crisco
  • 4 sticks of butter - softened
  • 6 Tablespoons of milk
  • CHOCOLATE GANACHE
  • 6 squares of Chocolate Almond Bark
  • 1/2 cup of heavy cream

Instructions

  1. Make the cakes one at a time, using a stand mixer so cakes are well blended. Start each cake by creaming the butter and sugar, and add all wet ingredients, blending well. Place dry ingredients in a separate bowl, mix well, and then add to mixer and blend each cake until the batter is smooth. Pour into a greased and floured cake pan, and bake at 350 degrees for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. When cakes are done, cool on a wire rack.

Frosting

  1. In the mixing bowl of a stand mixer, blend the butter and vegetable shortening together until smooth and creamy. Add the powdered sugar a little at a time, and add the heavy cream between additions, also, a little at a time, until all the powdered sugar and cream have been blended into the frosting, and the frosting is smooth and fluffy. Set aside. Starting with the Chocolate cake, trim off the top of the cake, so that it's even with the pan, and then turn the cake out onto a cake plate or cake stand. Add a generous amount of the buttercream frosting to the top of the cake. Next, trim off the top of the pumpkin cake, and place that layer on top of the frosting on the chocolate layer. Frost the pumpkin layer with a good amount of frosting. Next, trim off the top of the Vanilla cake, and place it on top of the frosting on the pumpkin layer. Frost the Vanilla layer, and down the sides of the cake, covering the cake in the frosting. Place the cake in the refrigerator.

Make the Ganache

  1. In a heavy saucepan, melt the chocolate almond bark with the cream over low heat, until its completely melted and smooth. Remove the ganache from the heat, and allow it to cool for a few minutes. When the ganache begins to thicken just a little, remove the cake from the refrigerator, and place the cake on a piece of parchment paper. Gently, pour the ganache over the top of the cake, and allow it to run down the sides. Ganache will thicken as it cools. Sprinkle orange sprinkles over the cake, or decorative sprinkles of choice. Place the cake back in the refrigerator until time to serve. Serve and enjoy!

Recipe Notes

Cake will keep in the refrigerator for up to 7 days if kept in an airtight container, or completely covered with waxed paper and foil.
If you have batter left over from the cakes, you can freeze the batter and bake it up to 3 months later.
To Freeze: Grease and flour a cake pan, just like you would if you were going growignto bake it, and pour the batter into the pan, cover with heavy aluminum foil, making sure the edges of the pan and foil are sealed together. Place in the freezer, and when ready to bake, pull the cake out about 20 minutes before putting it in to the oven. Pre-heat the oven to 350 degrees, and bake for 25 - 30 minutes, or until a toothpick comes out clean. If you don't have room to freeze the batter, you can also use the batter for pancakes, waffles, cupcakes, or cookies. If you make cookies, you can frost them, place sprinkles on top, place them in individual bags, and send them home with your guests.

Pumpkin Spice Latte Cake

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