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Totally The Bomb

Pumpkin Spice Latte Cake

4.67 from 6 votes
This Pumpkin Spice Latte Cake is a 3-layered cake that contains fresh pumpkin, pumpkin spice and espresso powder to be the morning ‘pick me up’ you need on a cool, fall morning.
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Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 20 minutes
Total Time 55 minutes
Servings: 1
Calories: 2104
Ingredients Method Notes

Ingredients
  

Vanilla Cinnamon Cake
  • 2 ¼ Cups of Flour
  • 1 Tablespoon of baking powder
  • ½ teaspoon of salt
  • ¾ cup of butter - softened
  • 1 ½ cups of sugar
  • 2 eggs
  • 2 teaspoons of vanilla
  • 1 cup of heavy cream
Pumpkin Spice Cake
  • 2 cups of flour
  • 1 ½ cups of sugar
  • 1 teaspoon of baking soda
  • 2 teaspoons of baking powder
  • 1 teaspoon of cinnamon
  • ½ teaspoon of pumpkin pie spice
  • ½ teaspoon of nutmeg
  • 3 eggs
  • 1 cup of vegetable oil
  • 1 can of pumpkin - 15 - 16 ounce
Chocolate Espresso Cake
  • 2 ½ cups of flour - sifted
  • 1 Tablespoon of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon of salt
  • 1 stick of butter - softened
  • 1 ½ cups of sugar
  • 2 eggs
  • 3 ounces of espresso powder
  • 1 ¼ cups of chocolate milk - heated
Butter Cream Frosting
  • 4 LBS pounds of powdered sugar
  • 2 cups of vegetable shortening (Crisco
  • 4 sticks of butter - softened
  • 6 Tablespoons of milk
Chocolate Gnache
  • 6 squares of Chocolate Almond Bark
  • ½ cup of heavy cream

Method
 

Making The Cakes
  1. Make the cakes one at a time, using a stand mixer so cakes are well blended.  
  2. Start each cake by creaming the butter and sugar, and add all wet ingredients, blending
    well. 
  3. Place dry ingredients in a separate bowl, mix well, and then add to
    mixer and blend each cake until the batter is smooth. 
  4. Pour into a greased and floured cake pan, and bake at 350 degrees for 25 to 30 minutes, or until a
    toothpick inserted in the middle comes out clean. 
  5. When cakes are done, cool on a wire rack before frosting.
The Frosting
  1. In the mixing bowl of a stand mixer, blend the butter and vegetable shortening
    together until smooth and creamy. 
  2. Add the powdered sugar a little at a time, and add the heavy cream between additions, also, a little at a time,
    until all the powdered sugar and cream have been blended into the frosting, and
    the frosting is smooth and fluffy.  Set aside. 
  3. Starting with the Chocolate cake, trim off the top 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 the buttercream frosting to the top of the cake. 
  4. 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. 
  5. Next, trim off the top of the Vanilla cake, and place it on top of the frosting on the pumpkin layer.  Frost the Vanilla layer, and down the sides of the cake, covering the cake in the frosting. 
  6. Place the cake in the refrigerator.
Making The Ganache
  1. In a heavy saucepan, melt the chocolate almond bark with the cream over low heat, until its completely melted and smooth. 
  2. 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. 
  3. 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. 
  4. Place the cake back in the refrigerator until time to serve. 
  5. Serve and enjoy!

Notes

Cake will keep in the refrigerator for up to 7 days if kept in an airtight container, or completely covered with waxed paper and foil.
If you have batter 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 in to the oven.  Pre-heat the oven to 350
degrees, and bake for 25 - 30 minutes, or until a toothpick comes out clean. If you don't have room to freeze the batter, you can also use the batter for pancakes, waffles, cupcakes, or cookies.  If you make cookies, you can frost them, place sprinkles on top, place them in individual bags, and send them home with your guests.