Pumpkin Spice Latte Layer Cake

By ctozzi

Inspired by the Pumpkin Spice Latte from Starbucks this cake is three layers of pumpkin spice latte cake filled with espresso cream and topped with fresh whipped cream, cinnamon and nutmeg! Delish!

Ingredients

• Pumpkin Spice Latte Cake:
• 3 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 Tbsp espresso powder
• 1 Tbsp ground cinnamon
• 2 tsp ground ginger
• 1 tsp ground allspice
• 1 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1 tsp salt
• 1 cup sugar
• 1 cup light brown sugar, lightly packed
• 1 cup vegetable oil
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 2 cups pumpkin puree (NOT pumpkin pie filling)
• 1/2 cup Pumpkin Spice flavored brewed coffee, HOT
• Espresso Cream Filling:
• 1 cup heavy whipping cream
• 1 Tbsp espresso powder
• 8 oz cream cheese, cold but soft
• 1/2 cup unsalted butter, soft
• 1 1/2 cups powdered sugar, sifted
• 1 tsp vanilla
• pinch of salt
• Whipped Cream Topping:
• 2 1/2 cups heavy whipping cream
• 1/4 cup sugar
• 1 tsp clear vanilla extract
• cinnamon, for garnish
• nutmeg, for garnish
• 2 cinnamon sticks, for garnish

Details

Preparation time 2mins
Cooking time 5mins
Adapted from javacupcake.com

Preparation

Step 1

Pumpkin Spice Latte Cake:
Preheat oven to 350 F degrees. Grease 3 8-inch round pans then line them with parchment paper and grease again. Flour the pans.
In a medium bowl, sift together the flour, baking soda, baking powder, espresso powder, cinnamon, nutmeg, allspice, cloves, ginger and salt. Set aside.
In the bowl of your stand mixer, combine the sugars until no more clumps remain.
Pour in the oil and mix until incorporated.
Add the eggs one at a time. Mix well after each addition, scraping the sides and bottom of the bowl also.
Mix in the pumpkin puree and vanilla extra until smooth.
With the mixer on low speed, add the flour mixture in three parts mixing until just combined before adding more. Turn the mixer off when almost all of the flour has been incorporated.
Add the hot coffee and mix with a spatula just until the batter is smooth. DO NOT OVER MIX!
Pour 2 1/2 cups of batter into each prepared pan and place on the center rack in the oven.
Bake for 30-35 minutes or until a toothpick comes out clean. TIP: Rotate pans in the oven after 27 minutes to ensure even baking. (Bring the ones it the back to the front and vice versa.)
Allow to cool in pans for 5 minutes before removing to a wire rack to cool completely.
Espresso Cream Filling:
In a small sauce pan, whisk together the heavy cream and espresso powder over medium-low heat until all the espresso has dissolved and the mixture is warm. Remove from heat, transfer to a bowl and refrigerate until cold.
Once the cream is cold, in the bowl of a stand mixture fitted with the whisk attachment, mix together the cream cheese and butter until smooth.
Add the powdered sugar, vanilla and salt and mix until incorporated. Scrape the bowl to ensure all the sugar has been mixed in.
Pour in the cold cream and whip for about 20 seconds. Scrape the bowl and whip again for about 1 minute or until the mixture thickens. DO NOT OVER MIX or it will turn to soup.
Refrigerate for at least 1 hour or until ready to use. Store any leftovers for up to a week in an airtight container in the refrigerator.
Whipped Cream Topping:
In the bowl of a stand mixer with the whisk attachment, whip the heavy cream on high.
Slowly add the granulated sugar in 8-10 small portions. Add the vanilla extract.
Continue to whip until stiff peaks form.
Assembly:
Place one layer of cake on your serving stand/tray/plate. Spread a 1/4-1/2 inch layer of espresso cream over the top of the cake.
Place the second layer of cake on top of the espresso cream. Spread another 1/4-1/2 inch layer of espresso cream on top of the second layer.
Place the last layer of cake on top. Dollop the fresh whipped cream across the top of the cake in an even layer.
Sprinkle with cinnamon and nutmeg and garnish with two cinnamon sticks.