Pumpkin Spice Latte Cake With Cream Cheese Frosting Recipe

This cake recipe is three layers of decadent cakes, it’s practically a pumpkin spice latte in cake form. The three layers of decadent cakes include: vanilla cinnamon, chocolate espresso and pumpkin spice to provide all the flavors that your heart desires this season.

It has an incredible cream cheese frosting on top with a generous amount of ganache as well!

Bake this flavorful pumpkin spice cake for family or friends at holiday parties, Thanksgiving dinner (or any winter get-together) or when you are looking for a fall dessert recipe! It really is the best pumpkin cake.

This moist pumpkin cake is delicious with layers of tender yellow cake spiced generously with cinnamon and nutmeg, cream cheese frosting and fluffy whipped cream on top to make it extra special—you’ll want seconds after that first bite!

I can’t resist the allure of a beautifully decorated cake. This pumpkin layer cake is the perfect centerpiece for any Fall holiday, guaranteed to impress family and friends alike!

This gorgeous masterpiece will dazzle your guests at your next gathering, quickly becoming one of those family favorites.

• 2 1/4 cups of flour
• 1 Tablespoon of baking powder
• 1/2 teaspoon of salt
• 3/4 cup of butter – softened
• 1 1/2 cups of sugar
• 2 large eggs
• 2 teaspoons of vanilla
• 1 cup of heavy cream

• 2 cups of all purpose flour
• 1 1/2 cups of sugar
• 1 teaspoon of baking soda
• 2 teaspoons of baking powder
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of pumpkin pie spice
• 1/2 teaspoon of nutmeg
• 3 eggs
• 1 cup of vegetable oil
• 1 can 15 oz can of pure pumpkin purée – not pumpkin pie mix

• 2 1/2 cups of flour – sifted
• 1 Tablespoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 stick of butter – softened
• 1 1/2 cups of sugar
• 2 room temperature eggs
• 3 ounces of instant espresso powder
• 1 1/4 cups of chocolate milk – heated

• 2 boxes of cream cheese
• unsalted butter
• pure vanilla extract
• confectioners’ sugar

• 6 squares of Chocolate Almond Bark
• 1/2 cup of heavy cream

• Stand Mixer
• 10 inch cake pans
• parchment paper
• Offset Spatula
• Measuring cups
• Homemade Cake Release
• Cooling Rack
• Assorted Fall Sprinkles

HOW TO MAKE YOUR CAKE LAYERS

Before you get started, read my Baking Basics e-book.

Make the cakes one at a time, using a stand mixer so cakes are well blended.

Start each cake by creaming the butter and sugar, and add all wet ingredients, blending well on medium-high speed in the bowl of a stand mixer.

Place dry ingredients in a separate mixing bowl, mix well, and then add the flour mixture to the mixer and blend each cake until the batter is smooth. Be sure to scrape the bottom of the bowl and the sides of the bowl.

Pour cake batter into a greased and floured cake pan, and bake in a 350 degree preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

When cakes are done, cool on a wire rack.

Make your cream cheese frosting according to directions in the bowl of your stand mixer using a whisk attachment. Set aside.

You can play around with the spice flavors in your frosting. You can make it coffee cream cheese frosting by adding a few tablespoons of coffee granules. Ingredients like brown sugar, maple syrup or other fall season flavors work too.

Starting with the Chocolate Espresso Cake, trim off the rounded tops of the cake, so that it’s even with the pan, and then turn the cake out onto a cake plate or cake stand.

Add a generous amount of creamy frosting to the top of the cake.

Next, trim off the top of the pumpkin cake, and place that layer on top of the frosting on the chocolate layer. Frost the pumpkin layer with a good amount of frosting.

Finally, trim off the top of the Vanilla cake, and place it on top of the frosting on the pumpkin layer as the third layer. Frost the Vanilla layer, and down the sides of the cake, covering the cake in the frosting.

Place the cake in the refrigerator.

MAKE THE GANACHE

In a heavy saucepan, melt the chocolate almond bark with the cream over low heat, until it’s completely melted and smooth.

Remove the ganache from the heat, and allow it to cool for a few minutes.

When the ganache begins to thicken just a little, remove the cake from the refrigerator, and place the cake on a piece of parchment paper.

Gently, pour the ganache over the top of the cake, and allow it to run down the sides.

Ganache will thicken as it cools. Sprinkle orange sprinkles over the cake, or decorative sprinkles of choice.

Place the cake back in the refrigerator until time to serve. Serve and enjoy!

Serves 10 – 12 (depending on size of cake slices)

Cake will keep in the refrigerator for up to 7 days. The best way is to keep your cake in an airtight container, or completely covered with plastic wrap and foil.

If you have cake mix left over from the cakes, you can freeze the batter and bake it up to 3 months later.

To Freeze: Grease and flour a cake pan, just like you would if you were going to bake it, and pour the batter into the pan, cover with heavy aluminum foil, making sure the edges of the pan and foil are sealed together.

Place in the freezer, and when ready to bake, pull the cake out about 20 minutes before putting it into the oven. Preheat the oven to 350 degrees, and bake for 25 – 30 minutes, or until a toothpick comes out clean.