Main Recipe

PUMPKIN SPICE LATTE CAKE

this festive fall cake is full of delicious pumpkin spice flavor. it's moist and delicious, yet sturdy enough to build up the layers extra high!

Time: 400 minutes

Number Of Ingredients: 25

Ingredients: cake flour,powdered milk,baking soda,baking powder,ground cinnamon,ground nutmeg,ground ginger,ground allspice,ground cloves,fine salt,unsalted butter,eggs,white sugar,light brown sugar,canned pumpkin,coffee,vanilla,food coloring,cocoa powder,frosting,vanilla frosting,white chocolate,heavy cream,fondant,cake

Steps:

  1. bake your cakes
  2. preheat your oven to 350
  3. prep two 5 round 3 deep , two 6 round 3 deep , and two 7 round 3 deep pans by greasing the bottoms and laying down a baking paper circle at the bottom of each
  4. combine your dry ingredients in a medium mixing bowl and set aside
  5. you can replace the spices listed with an equal amount of commercial pumpkin spice , or your own signature mix if youre fancy like that
  6. in a small bowl , combine the pumpkin , vanilla , and cold brew , whisking to combine
  7. set aside
  8. place your room temp butter , eggs , and both kinds of sugar in the bowl of your stand mixer
  9. using the paddle attachment , cream on medium until lightened in color , fluffy , and totally smooth , about 3-5 minutes
  10. if it looks like the mixture has broken , keep creaming until it all comes together
  11. scrape your bowl with a spatula to make sure nothings sticking to the sides
  12. add your pumpkin mixture and continue to beat until combined
  13. shifting the mixer to low speed , incorporate your dry mixture in two additions making sure to beat just until combined after each
  14. scrape your bowl and mix for just another few seconds to make sure the batter is homogeneous
  15. create your marble batter
  16. take 4 cups of batter and set in a medium bowl
  17. mix in the 3 teaspoons orange gel coloring until the batter is a solid color
  18. pour enough of this batter into each of your two 3 deep , 5 round pans that it reaches halfway up the side
  19. next take 3 more cups of batter and combine with the 1 / 4 cup cocoa powder , mixing until totally incorporated
  20. place alternating scoops of brown , tan , and remaining orange batter into your remaining four larger cake pans , doing your best to make sure the batter comes up to about halfway up the side of the pan in all four
  21. its okay if they arent all exactly even
  22. bake your cakes for 35-45 minutes , and remove from the oven when a cake tester or toothpick inserted into the center comes out clean
  23. allow to come to room temperature on a cooling rack , then cover with foil and put the cakes in the fridge for about an hour , until cold
  24. to de-pan , remove from the fridge and slide a paring or butter knife around the outside to free the cake
  25. invert and gently shake out your cake
  26. make your buttercream
  27. follow the recipes for two batches of cold brew coffee buttercream and one batch of milkmoon meringue buttercream
  28. prep your base
  29. level the tops of your 6 and 7 cakes , and torte each cake into two for a total of eight layers
  30. keep the smaller 5 cakes aside
  31. stack your cake layers on an 8 or 9 round cardboard cake circle or board starting with the 7s then adding the 6s , filling the layers with cold brew coffee buttercream
  32. refrigerate for at least 1 hour , or until the cake firms up completely
  33. trim the caramelization from the sides of your cake , doing your best to emphasize the slight angle from the 6 round top to the 7 round base
  34. youre basically making an upside down cup shape
  35. frost the cake
  36. add a very thin crumb coat of coffee buttercream to the top of the cake , then press a 6 round acrylic circle or waxed cardboard round onto the top
  37. cutting the
  38. keep the edges of your coffee buttercream wavy and organic , which will look more realistic !
  39. use a straight edge to smooth the coffee buttercreami use a tall plastic quilting ruler ! use that acrylic or cardboard round at the top to guide your straight edge , creating a perfectly smooth finish
  40. refrigerate until firm
  41. pipe plain white buttercream at the top and bottom of the cakes sides , leaving little gaps here and there between the white buttercream and coffee buttercream in the top area of the cake
  42. make another pass with your straight edge , getting your whip nice and smooth , and flush with the coffee buttercream
  43. refrigerate until firm
  44. mix a few squirts or orange gel into about 1 / 2 cup white buttercream to create a bright pumpkin-y color
  45. remove your firmed cake from the fridge and push this orange buttercream into the spaces you left up at the top between the white and the coffee buttercream using a small icing spatula
  46. refrigerate until firm , then use the icing spatula to scrape down any messy buttercream to reveal clean lines underneath
  47. flip the cake
  48. you heard me
  49. youre going to place your nice cake board or cake plate so its ready on the counter , pick up your cake , place a hand on either side , and flip it so that the 7 end is at the top and the 6 end is at the bottom
  50. your cake needs to be super thoroughly chilled before you do this step , so definitely make sure it has spent a cumulative 2-3 hours in the fridge ! center the cup-shaped cake on your board
  51. carefully pinch the 8 or 9 round you were using as the base of the cake before you flipped it and gently pull it up , moving around the cake as you pop it up off of the buttercream on the sides
  52. remove it entirely to reveal your bare cake top
  53. create the pumpkin surprise topping
  54. using a sharp paring knife , carve down the two 5 orange cakes into domes , one with a knob on the top for the pumpkins stem
  55. using a dab or two of the orange buttercream from earlier , join your cake domes on the flat sides to create a delicious mini-pumpkin !
  56. smooth a small amount of white buttercream to the top of the flipped cake , and center your mini-pumpkin on the top
  57. using another disposable piping bag with a 1 / 2 hole at the
  58. use the largest closed-star or regular star piping
  59. you can use a wilton 2d , although i found a set of even bigger jumbo piping
  60. refrigerate for at least 20 minutes to firm up the outside of the buttercream
  61. in the meantime make a small amount of drizzle by placing your white chocolate or candy wafers and heavy cream in a microwaveable bowl and microwave for 15 seconds at a time , stirring frequently , until the chocolate has dissolved
  62. mix in a squirt of orange gel coloring to achieve a bright pumpkin color , or you can stir in a little leftover orange buttercream if you have any
  63. place the ganache in a squeeze bottle if you have one , or just use a spoon to drizzle it all over the whipped cream buttercream swirl
  64. finishing touches
  65. this is a bonus step that is optional , but really does tie everything together ! cut out a three-inch circle of green fondant and apply it to the side of the cake
  66. using a paintbrush dipped in white edible paint , you can either freehand a pumpkin shape or you can create a stencil like i did
  67. i used an x-acto knife to cut out my pumpkin design from plain paper , and then stuck it onto the fondant round , painted over it , and peeled it away to leave a fun pumpkin design
  68. i finished my latte look by cutting a super cute paper straw in half and inserting both pieces into the swirl
  69. cutting the cake
  70. while the outside of this cake is awesome , the best part is whats going on inside ! when you cut your slices of cake , you will slowly reveal the pumpkin shape hidden under the swirl on top ! make sure you take a pause once youre halfway through cutting up the cake so everyone can admire the detail you put into the super fun design !
  71. enjoy !
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