A few years ago, I had a customer who asked me to make a pumpkin spice latte cake. At first, I was confused about what’s a pumpkin spice latte cake. I took my favorite pumpkin cake, which had my pumpkin spice mix and pumpkin puree, and added some wonderful rich coffee for that latte flavor. The customer was so pleased and said it was the best pumpkin spice latte cake she ever had. Since then, it has become one of our family favorites every year.
Step-by-step: Pumpkin spice latte cake
Cake
Preheat the oven to 325°F / 165°C / Gas Mark 3. Grease and line 3 x 7-inch round cake pans or 2 x 8-inch round cake pans.
Dry ingredients – Combine flour with baking powder, baking soda, pumpkin spice, and salt – set aside.
In the bowl of a stand mixer with the whisk attachment, whip the eggs with both white and brown sugars until light and foamy – ribbon stage. Gradually, add the oil while continuously whipping. Followed by the pumpkin puree, buttermilk, and vanilla extract. Next, add the flour mixture. Continue to use the whisk attachment, combining well but not overmixing. Scrape the sides of the bowl to ensure a smooth batter. Then, divide the batter between the three prepared baking pans. Bake for about 25 to 30 minutes until a skewer inserted in the center comes out clean. Cool in the pan for 10 minutes then invert on a cooling rack and cool completely. Always cool cakes completely before you decorate or store them away.
Maple Buttercream: In the bowl of a stand mixer with the paddle attachment, cream butter until smooth. Add the salt, vanilla extract, and maple syrup. Then, gradually add the powdered sugar, one cup at a time, and whip the buttercream until it is light and fluffy – about 2 to 3 minutes. Simple syrup: After all the sugar has dissolved, boil the sugar and water for two more minutes. Set aside to cool completely. Level & Torte: Using a bread knife or cake leveler, cut the domes off the cake layers. Cut each layer in half horizontally giving you a total of four layers. Brush each layer with the cooled simple syrup. Stack: Place a cake layer on the cake board or cake stand. Top with a big dollop of maple buttercream – spread evenly with a straight-edge spatula. Top the second cake layer on top followed by more frosting until you have used up all the layers. Place the cake in the fridge for 15 minutes so the layers hold together.
Frost: Spread the remaining buttercream around the cake and its top. Use a cake bench scraper to smooth the sides and an offset spatula for the top. Swirl the buttercream to create a rustic look, as shown in the video. Decorate: I’ve used fondant pumpkin on this cake. Alternatively, you can put the remaining maple buttercream in a piping bag with a star piping tip and pipe some borders or swirls.
Chocolate Chip Pumpkin Cake Recipe Pumpkin Spice cake with Cream Cheese Frosting Pumpkin Cake with Whipped Cream Buttercream Coconut Pumpkin Bundt Cake with Coconut Caramel See all pumpkin inspired recipes or see all layer cake recipes
Frequently asked questions
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