Pumpkin Spice Latte Cake Recipes

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PUMPKIN SPICE LATTE CAKE



Pumpkin Spice Latte Cake image

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!

Provided by Milkmoon Kitchen

Categories     Dessert

Time 6h40m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 25

5 cups cake flour, sifted
1/2 cup whole powdered milk (optional)
2 1/2 teaspoons baking soda
2 teaspoons baking powder
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 1/2 teaspoons fine salt
1 1/2 cups unsalted butter
6 large eggs, at room temperature
1 1/3 cups white sugar
1 1/3 cups light brown sugar, packed
2 1/2 cups canned pumpkin
1/2 cup cold brew coffee or 1/2 cup water
1 tablespoon vanilla
4 -5 teaspoons orange gel food coloring
1/4 cup cocoa powder, sifted
2 Cold Brew Coffee Buttercream for frosting
1 Milkmoon Meringue Buttercream for vanilla frosting
1/4 cup white chocolate or 1/4 cup white candy wafers
1/4 cup heavy cream
green fondant
white edible paint to decorate cake

Steps:

  • -Bake Your Cakes-.
  • Preheat your oven to 350. 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.
  • Combine your dry ingredients (excluding the cocoa powder) in a medium mixing bowl and set aside. You can replace the spices listed with an equal amount of commercial pumpkin spice, or your own signature mix if you're fancy like that.
  • In a small bowl, combine the pumpkin, vanilla, and cold brew, whisking to combine. Set aside.
  • Place your room temp butter, eggs, and both kinds of sugar in the bowl of your stand mixer. Using the paddle attachment, cream on medium until lightened in color, fluffy, and totally smooth, about 3-5 minutes. If it looks like the mixture has broken (the fat and liquid ingredients are separated), keep creaming until it all comes together. Scrape your bowl with a spatula to make sure nothing's sticking to the sides.
  • Add your pumpkin mixture and continue to beat until combined.
  • Shifting the mixer to low speed, incorporate your dry mixture in two additions making sure to beat just until combined after each. Scrape your bowl and mix for just another few seconds to make sure the batter is homogeneous.
  • -Create Your Marble Batter-.
  • Take 4 cups of batter and set in a medium bowl. Mix in the 3 teaspoons orange gel coloring (I used CK Orange) until the batter is a solid color. Pour enough of this batter into each of your two 3" deep, 5" round pans that it reaches halfway up the side.
  • Next take 3 more cups of batter and combine with the 1/4 cup cocoa powder, mixing until totally incorporated.
  • 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. It's okay if they aren't all exactly even.
  • 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. 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. To de-pan, remove from the fridge and slide a paring or butter knife around the outside to free the cake. Invert and gently shake out your cake.
  • -Make Your Buttercream-.
  • Follow the recipes for two batches of Cold Brew Coffee Buttercream and one batch of Milkmoon Meringue Buttercream.
  • -Prep Your Base-.
  • Level the tops of your 6" and 7" cakes, and torte (split) each cake into two for a total of eight layers. Keep the smaller 5" cakes aside.
  • Stack your cake layers on an 8" or 9" round cardboard cake circle or board (it's best if the board or circle is completely flat, so a plate may not work great) starting with the 7"s then adding the 6"s, filling the layers with Cold Brew Coffee Buttercream. Refrigerate for at least 1 hour, or until the cake firms up completely.
  • 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. You're basically making an upside down cup shape.
  • -Frost the Cake-.
  • 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. Cutting the tip off of a disposable piping bag to leave a 1/2 inch circle at the end, pipe your remaining coffee buttercream onto the sides of the cake, leaving space at the top and the bottom for the "whipped cream" you'll be adding shortly. Keep the edges of your coffee buttercream wavy and organic, which will look more realistic!
  • Use a straight edge to smooth the coffee buttercream-I 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. Refrigerate until firm.
  • Pipe plain white buttercream at the top and bottom of the cake's sides, leaving little gaps here and there between the white buttercream and coffee buttercream in the top area of the cake. Make another pass with your straight edge, getting your "whip" nice and smooth, and flush with the coffee buttercream. Refrigerate until firm.
  • Mix a few squirts or orange gel into about 1/2 cup white buttercream to create a bright pumpkin-y color. 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. Refrigerate until firm, then use the icing spatula to scrape down any messy buttercream to reveal clean lines underneath.
  • -Flip the Cake-.
  • You heard me. You're going to place your nice cake board or cake plate so it's 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. 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 (When you're cutting the cake just remember that you have a second board at the very bottom of the cake. You can also remove that board on the 6" side if you want the cake to go straight onto the final fancy board, but it's a somewhat riskier move when you're flipping the cake).
  • 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. Remove it entirely to reveal your bare cake top.
  • -Create the Pumpkin Surprise Topping-.
  • Using a sharp paring knife, carve down the two 5" orange cakes into domes, one with a knob on the top for the pumpkin's "stem." 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!
  • Smooth a small amount of white buttercream to the top of the flipped cake, and center your mini-pumpkin on the top. Using another disposable piping bag with a 1/2" hole at the tip, pipe white buttercream over the pumpkin and then smooth with a small icing spatula to create a nice mound that entirely obscures the pumpkin within.
  • Use the largest closed-star or regular star piping tip you can find to pipe a swirl of white buttercream over the pumpkin surprise to create the "whipped cream" topping. You can use a Wilton 2D, although I found a set of even bigger jumbo piping tips online (Jusbe brand) and used their closed star tip to create my cake. Refrigerate for at least 20 minutes to firm up the outside of the buttercream.
  • 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. 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.
  • 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.
  • -Finishing Touches-.
  • 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. Using a paintbrush dipped in white edible paint (I use Edible Art paint by Sweet Sticks), you can either freehand a pumpkin shape (or your initials, or anything else you want to add!) or you can create a stencil like I did. 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.
  • I finished my latte look by cutting a super cute paper straw in half and inserting both pieces into the swirl.
  • -Cutting the Cake-.
  • While the outside of this cake is awesome, the best part is what's 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 you're halfway through cutting up the cake so everyone can admire the detail you put into the super fun design!
  • Enjoy!

PUMPKIN SPICE LATTE COFFEE CAKE



Pumpkin Spice Latte Coffee Cake image

Try the beloved fall latte in cake form! The flavor of coffee and pumpkin spice is in every layer--from the crisp streusel topping, to the pumpkin cake itself, and then the surprise little bit of filling in the center. I highly recommend making this cake the day before you need it---the flavors get a chance to meld and are so incredible the next day.

Provided by Kim

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 21

1 cup all-purpose flour
1 cup firmly packed dark brown sugar
2 tablespoons instant espresso powder
1 tablespoon unsweetened cocoa powder
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 pinch salt
½ cup unsalted butter, cut into cubes
2 ¼ cups all-purpose flour
1 tablespoon instant espresso powder
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 ¼ cups white sugar
3 large eggs, at room temperature
1 cup pumpkin puree
1 tablespoon vanilla extract
½ cup strongly brewed coffee, cooled to room temperature
½ cup heavy cream, at room temperature

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
  • Prepare streusel topping by combining flour, dark brown sugar, espresso powder, cocoa powder, pumpkin pie spice, vanilla extract, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Set aside.
  • Prepare the cake batter by whisking flour, espresso powder, pumpkin pie spice, baking powder, baking soda, and salt together until thoroughly combined. Set aside.
  • Cream butter and white sugar together in a large bowl with an electric mixer until light and fluffy. Mix in eggs one at a time, beating well after each addition. Mix in pumpkin puree and vanilla. Stir in 1/3 of the dry ingredients, mixing until just combined. Mix in 1/2 of the cooled coffee and 1/2 of the heavy cream, stirring until just combined. Continue alternating dry ingredients with the coffee and heavy cream, beginning and ending with dry ingredients, mixing until just combined.
  • Pour 1/2 of the cake batter into the prepared pan and spread into an even layer. Measure out 1 cup of the streusel mixture and sprinkle evenly over the batter. Carefully pour the remaining batter over the filling, and gently spread to completely cover. Sprinkle the remaining streusel mixture evenly over the top of the cake.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Allow cake to cool completely before serving.

Nutrition Facts : Calories 476.6 calories, Carbohydrate 67.8 g, Cholesterol 100.8 mg, Fat 20.8 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 12.5 g, Sodium 334.6 mg, Sugar 39.7 g

PUMPKIN SPICE LATTE



Pumpkin Spice Latte image

My take on our corner coffee shop's seasonal pumpkin latte. I loved it so much I HAD to do something! You can use canned 'pumpkin pie mix' if you like, since it contains the pumpkin pie spice ingredients already. Top with nutmeg or cinnamon if you like. Enjoy!

Provided by SLEEEPY

Categories     100+ Breakfast and Brunch Recipes     Drinks

Time 7m

Yield 1

Number Of Ingredients 6

2 tablespoons canned pumpkin puree
1 teaspoon vanilla extract
2 tablespoons white sugar
1 cup milk
¼ teaspoon pumpkin pie spice
1 (1.5 fluid ounce) jigger brewed espresso

Steps:

  • Brew your espresso. Meanwhile, in a small saucepan, whisk together the pumpkin, vanilla, sugar, pumpkin pie spice and milk. Warm over medium heat, whisking constantly, until hot and frothy. Do not bring to a boil. Pour the espresso into a mug and pour the pumpkin spiced milk over it.

Nutrition Facts : Calories 244.2 calories, Carbohydrate 39.7 g, Cholesterol 19.5 mg, Fat 5.1 g, Fiber 1.4 g, Protein 8.7 g, SaturatedFat 3.1 g, Sodium 107.9 mg, Sugar 38 g

PUMPKIN-SPICE-LATTE CAKE



Pumpkin-Spice-Latte Cake image

This Pumpkin-Spice-Latte Cake is espresso and spice scented with a dense, moist texture of a gingerbread.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h

Number Of Ingredients 13

1 stick unsalted butter, melted, plus more for pan
1 3/4 cups unbleached all-purpose flour
2 teaspoons baking powder
4 teaspoons instant espresso powder, plus more for dusting
1 1/2 teaspoons Pumpkin-Pie Spice
3/4 teaspoon kosher salt
2 large eggs, room temperature
3/4 cup pure pumpkin puree
3/4 cup granulated sugar
1/2 cup packed light-brown sugar
2/3 cup whole milk, room temperature
1 1/2 cups heavy cream
3 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line bottom with parchment; butter parchment. In a large bowl, whisk together flour, baking powder, instant espresso powder, pumpkin-pie spice, and salt. In another bowl, whisk eggs into pumpkin puree, then whisk in butter, sugars, and milk. Whisk wet ingredients into dry ingredients.
  • Scrape batter into prepared pan. Bake until top springs back when lightly touched, 35 to 40 minutes. Let cool in pan on a wire rack 10 minutes. Turn out onto rack and let cool completely, about 2 hours.
  • Whisk cream with confectioners' sugar until soft peaks form; dollop on top of cake and dust with espresso powder. Serve immediately.

PUMPKIN SPICE LATTE CAKE



Pumpkin Spice Latte Cake image

I'm truly all about that Pumpkin Spice Latte life for as long as it's cold out, so I take it very seriously when I call something pumpkin spice. Let's be clear, throwing in a pinch of cinnamon doesn't cut it! I lean in fully for this cake with an extremely moist pumpkin batter perfumed with cinnamon, nutmeg and ginger, that is both stuffed with and topped with an espresso streusel, since I truly believe we need to be campaigning to put actual coffee in coffee cake. Well, in this case espresso, because it's a latte! Topped with a vanilla glaze, this cake will give you all the cozy vibes you need all winter long.

Provided by Food Network

Categories     dessert

Time 1h

Yield One 8-inch square cake

Number Of Ingredients 22

1 cup light brown sugar
3/4 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, cubed, at room temperature
2 teaspoons instant espresso
1/2 teaspoon kosher salt
1 cup canned pumpkin puree
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup olive oil
1/2 cup sour cream
2 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 1/2 cups confectioners' sugar
3 to 7 tablespoons heavy cream
1 teaspoon vanilla paste or extract
Pinch kosher salt

Steps:

  • Preheat the oven to 350 degrees F. Line an 8-inch square cake pan with parchment paper.
  • For the espresso streusel: In a medium bowl, pinch together the brown sugar, flour, butter, espresso and salt with your fingers until it resembles coarse crumbs.
  • Make the cake batter: In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, olive oil, sour cream and eggs until smooth. Add the flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt and fold to combine.
  • Pour half of the cake batter into the prepared pan and spread in an even layer, then top with half of the streusel crumbs. Repeat with remaining batter and streusel. Bake until golden and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely in the pan.
  • Meanwhile, make the glaze: In a medium bowl, whisk together the confectioners' sugar, 2 tablespoons of the heavy cream, vanilla paste and salt until smooth, adding more heavy cream, 1 tablespoon at a time, as needed.
  • Drizzle the glaze over the cooled cake, then slice and serve.

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JOHN WHAITE’S PUMPKIN SPICE LATTE CAKE
Recipes; j; John Whaite’s pumpkin spice latte cake; John Whaite’s pumpkin spice latte cake . TV chef and author John Whaite bakes this incredible pumpkin spice latte cake – the ultimate grown-up Halloween treat! Shop the ingredients here . Preparation time: 30 minutes + cooling + chilling Cooking time: 35 minutes to 40 minutes Serves: 14 - 16. Ingredients. 450g plain flour 2 tsp ...
From waitrose.com
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PUMPKIN SPICE CAKE RECIPE BETTY CROCKER / WINTER FRUIT AND ...
2021-11-14  · Pumpkin Spice Cake Recipe Betty Crocker / Pumpkin Cookies with Browned Butter Frosting Recipe : ... The Best Homemade Pumpkin Spice Latte Recipe from www.inspiredtaste.net. Whether made in one bowl and topped with chocolate ganache, or garnished with a cream cheese frosting, you'll want … 4.5 g sat fat (23% dv); Nov 10, 2021 · a can of pumpkin and a cake mix is all …
From pioneerwoman2020.blogspot.com
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PUMPKIN SPICE LATTE CAKE - SOMETHING SWEET SOMETHING SAVOURY
2021-10-28  · Preheat the oven to 180C/160Fan/350F/Gas mark 4. Grease and line the bases of three 20cm round cake tins. Sieve the self raising flour, ground cinnamon, ginger, cloves, cardamom, nutmeg and salt together in a large mixing bowl. in a medium bowl or measuring jug, whisk together the eggs, brown sugar, caster sugar, vanilla extract, pumpkin puree ...
From somethingsweetsomethingsavoury.com
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Top Asked Questions

How do you make pumpkin pie latte cake?
In a large bowl, whisk together flour, baking powder, instant espresso powder, pumpkin-pie spice, and salt. In another bowl, whisk eggs into pumpkin puree, then whisk in butter, sugars, and milk. Whisk wet ingredients into dry ingredients.
What can I use to make a pumpkin spice latte?
You can use canned 'pumpkin pie mix' if you like, since it contains the pumpkin pie spice ingredients already. Top with nutmeg or cinnamon if you like. Enjoy! Brew your espresso. Meanwhile, in a small saucepan, whisk together the pumpkin, vanilla, sugar, pumpkin pie spice and milk.
How do you make a pumpkin spice cake?
Pumpkin spice flavored cake with an espresso buttercream. Preheat oven to 350F and grease & flour two 6″ cake pans. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, and salt. In a large bowl]
How long can Pumpkin Spice Latte cake be frozen?
Bring to room temp and rewhip before using. The fondant pumpkins can be made in advance and stored in an airtight container. The finished cake (whole or sliced, stored airtight) can be frozen for up to 3 months. Can I get the measurements by weight/grams?

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