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 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.
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.
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.
Pumpkin Spice Latte Cake Recipe
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 vegetable oil
- 1 can pumpkin puree (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
- 8 ounces butter (1 stick, softened)
- 1 1/2 cups of sugar
- 2 eggs
- 3 ounces espresso powder
- 1 1/4 cups chocolate milk (heated)
BUTTER CREAM FROSTING
- 4 lbs powdered sugar
- 2 cups shortening (Crisco)
- 32 ounces butter (4 sticks, softened)
- 6 Tablespoons of milk
CHOCOLATE GANACHE
- 6 squares of Chocolate Almond Bark
- 1/2 cup of heavy cream
Instructions
- 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
- 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
- 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!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Equipment
- 10 inch cake pans
- Spatula's
- Metal frosting spatula
- Measuring cups
Notes
Nutrition
