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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!

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

  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!
Nutrition Facts
Pumpkin Spice Latte Cake
Amount per Serving
Calories
1045
% Daily Value*
Fat
 
51
g
78
%
Saturated Fat
 
21
g
131
%
Cholesterol
 
76
mg
25
%
Sodium
 
220
mg
10
%
Potassium
 
175
mg
5
%
Carbohydrates
 
146
g
49
%
Fiber
 
2
g
8
%
Sugar
 
119
g
132
%
Protein
 
5
g
10
%
Vitamin A
 
6365
IU
127
%
Vitamin C
 
1.5
mg
2
%
Calcium
 
70
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.