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Pumpkin Spice Latte Cake

This Pumpkin Spice Latte Cake is the perfect dessert for the fall season. In a time when pumpkin spice can be found in pretty much everything - and not all of it tasty - this cake is just the thing to restore your faith in pumpkin spice!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Servings 12 Servings
Author Rob

Ingredients

VANILLA CINNAMON CAKE:

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

PUMPKIN SPICE CAKE:

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

CHOCOLATE ESPRESSO CAKE:

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

BUTTER CREAM FROSTING:

  • 4 LBS (pounds) of powdered sugar
  • 2 cups vegetable shortening (Crisco)
  • 4 sticks butter - softened
  • 6 Tablespoons milk

CHOCOLATE GANACHE:

  • 6 squares Chocolate Almond Bark
  • 1/2 cup 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.

 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.  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!