PUMPKIN SPICE LATTE CAKE RECIPE
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.
THE Pumpkin Spice Latte Cake Recipe - layers of soft pumpkin spiced cake, with fluffy latte coffee buttercream frosting and a white chocolate ganache icing drizzle. Here's how to make a Pumpkin Spice Latte Layer Cake!
5 from 1 vote
Pumpkin Spice Latte Cake
A perfect autumnal cake using coffee, spice and pumpkin
Course Dessert
Cuisine Family Food
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 1045 kcal
Ingredients
Butter for greasing
425 g Tin of pure pureed pumkin
200 g Soft dark brown sugar
450 g Caster sugar
240 ml Sunflower oil
150 ml Water
4 Medium free range eggs
Zest of a lemon
375 g Self raising flour
1 tsp Table salt not sea salt crystals
2 tsp Cinnamon
1 tsp Allspice
1 tsp Ground nutmeg
For the icing:
350 g Unsalted butter
700 g Icing sugar
6 Tsp Good quality instant coffee
For the ganache:
100 ml Double Cream
150 g White chocolate finely chopped
Tangerine gel food colour
Sprinkles to decorate
Instructions
Preheat the oven to 180C.
Grease 3 x 7" cake tins and line the bottom with baking paper.
Mix together the pumpkin, sugars, oil, water, eggs and lemon zest. Beat until combined.
In another bowl sift together the flour, baking powder, salt and spices.
Add the dry ingredients to the wet ingredients and fold in until just combined.
Spoon equally between the 3 tins and smooth out the top.
Bake for 35 - 45 minutes or until a skewer comes out clean. Allow to cool and then carefully turn out from the tins.
Whilst they are baking or cooling, make the icing.
Mix the coffee with just enough boiling water to dissolve it. Allow to cool.
Beat the butter until light, fluffy and pale.
Add the icing sugar and beat until fluffy.
Add the cooled coffee and mix in well.
When the cakes are totally cold, trim down the tops so they are flat and even.
Sandwich together with the coffee frosting, so you have a stack of 3 cakes.
Coat the outside with the icing and smooth well, put the cake in the fridge.
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.
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).
Remove the cake from the fridge and drizzle the ganache.
Add sprinkles and serve!