Pumpkin Spice Latte Cake Recipe

THE Pumpkin Spice Latte Cake – layers of soft pumpkin spiced cake, with fluffy latte coffee buttercream frosting and a white chocolate ganache drizzle.

It’s the most wonderful time of the year… Autumn is here, hurrah! Much as I love sunny days, that first nip in the air, the whiff of a log fire and a tartan scarf are definitely reason for celebration in my eyes.

It signals all of the important questions for me. How soon is too soon to light the log burner? Where will I buy the ultimate brown leather boots? And, how to make a Pumpkin Spice Latte cake? These are the questions weighing heavy on my mind at the start of the season this year.

Please tell me I’m not alone?!

I’m so ready for the cosy, hibernation afternoons and evenings that autumn brings. For us millennials, there’s nothing like marking the changing of the seasons with a Starbucks cup (I know, sad but true). So, when I saw those Pumpkin Spice Latte Starbucks signs appear a couple of weeks ago, my mind wandered to themed cakes.

This Pumpkin Spice Latte Cake is the love child of my Mini Pumpkin Bread Loaves and my Gingerbread Latte Layer Cake (that was from 2013, goodness me!)

It is a close textured cake, but meltingly soft. It’s rich, so you only need a small slice, but oh my, that pumpkin spice, along with the coffee frosting? It’s asking to be eaten under a blanket by a log fire.

How to make a Pumpkin Spice Latte Cake:

1. Make sure you do trim the cakes as they will be impossible to stack evenly otherwise and you’ll have a leaning tower of cake.
2. Check the ganache consistency by drizzling at the back of the cake first!
3. Make sure you use gel/paste food colouring suitable for use with chocolate. These are the only ones I recommend and use (available from Amazon): Tangerine Food Colour Paste.
4. As always with layer cakes, good tins are a brilliant investment, they really help to cook them evenly. These are the tins I use and would recommend (available from Amazon): 7″ Deep Tins.
5. To get a smooth finish on your cakes, there are two tools that are SO useful and really good value for money, they are both available from Amazon, the Angled Palette Knife and the Plastic Cake Scraper. Honestly, that scraper is THE best £1.00 cake purchase ever!
6. The sprinkles I used are these tiny leaves, but you could use whatever you fancy. (I’d love some bigger leaf sprinkles if anyone know where I can find some!)

Things I use to make the Pumpkin Spiced Latte Layer Cake:

Pumpkin Spice Latte Cake

 

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Serves: 12

Ingredients

• Butter for greasing
• 425g Tin of pure, pureed pumkin
• 200g Soft dark brown sugar
• 450g Caster sugar
• 240ml Sunflower oil
• 150ml Water
• 4 Medium, free range eggs
• Zest of a lemon
• 375g Self raising flour
• 1 tsp Table salt (not sea salt crystals)
• 2 tsp Cinnamon
• 1 tsp Allspice
• 1 tsp Ground nutmeg

For the icing:

• 350g Unsalted butter
• 700g Icing sugar
• 6 Tsp Good quality, instant coffee

For the ganache:

• 100ml Double Cream
• 150g White chocolate, finely chopped
• Tangerine gel food colour
• Sprinkles to decorate

Instructions

1. Preheat the oven to 180C.
2. Grease 3 x 7" cake tins and line the bottom with baking paper.
3. Mix together the pumpkin, sugars, oil, water, eggs and lemon zest. Beat until combined.
4. In another bowl sift together the flour, baking powder, salt and spices.
5. Add the dry ingredients to the wet ingredients and fold in until just combined.
6. Spoon equally between the 3 tins and smooth out the top.
7. Bake for 35 - 45 minutes or until a skewer comes out clean. Allow to cool and then carefully turn out from the tins.
8. Whilst they are baking or cooling, make the icing.
9. Mix the coffee with just enough boiling water to dissolve it. Allow to cool.
10. Beat the butter until light, fluffy and pale.
11. Add the icing sugar and beat until fluffy.
12. Add the cooled coffee and mix in well.
13. When the cakes are totally cold, trim down the tops so they are flat and even.
14. Sandwich together with the coffee frosting, so you have a stack of 3 cakes.
15. Coat the outside with the icing and smooth well, put the cake in the fridge.
16. Make the ganache by heating the cream until just bubbling. Remove from the heat and stir in the chocolate until fully melted and the ganache is thick.
17. Add food colour, a little at a time until the ganache is the colour you'd like. Allow to cool and thicken until it is spoonable consistency (you may need to put it in the fridge for this).
18. Remove the cake from the fridge and drizzle the ganache.
19. Add sprinkles and serve!

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Happy autumn to you! What’s your favourite autumn moment? (Or cake?)

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