Pumpkin Spice Latte Layer Cake

I’m a basic chick who goes all pumpkin-crazy on September 1. And I’m not sure if its really because I like pumpkin THAT much, or if I just like the concept. Down here in the Deep South, summer lasts forever and a day. And I’m not a summer gal. I don’t love bathing suits, short shorts, and 100% humidity. I like blazers, hot tea, deer hunting, and clothing that covers my post-2-baby lady lumps. So maybe I do jump the gun by placing mums by my front door while it’s still 97 degrees out (if football is on television, mums are coming out. Mother Nature needs to get with it). And I really can’t decide if I love pumpkin as much as I like the idea that fall is coming. But regardless, it’s all-pumpkin, all-day around here. 

My favorite tradition that truly signifies fall has arrived is Starbucks’ Pumpkin Spice Latte. It’s so revered that it can just go by its initials, PSL. Only really important characters can pull that off (FDR? JFK?), so it’s pretty legit. I was lying in bed dreaming of cake the other night and thought how delightful a PSL layer cake might be, so I got to work scheming it together. 

This is one of my favorite kinds of cakes because it’s a naked cake. It has no decorative properties, so really a monkey can put it together. There’s no thought or effort to it, aside from actually making it. And if you can make coffee (which I actually still---as an adult--manage to screw up every time), then you can make this cake. You just need a stand mixer and the ingredients. Nothing fancy. But wow, is this cake nice. The cake itself is a bit dense, almost like a pumpkin bread. I’m not typically into dense cakes (unless it’s a pound cake), but I do love pumpkin bread. And it is incredibly moist with just the most subtle hint of coffee in the cake itself. The cake is paired with a luscious espresso cream cheese filling, which gives it a touch of sweetness and the coffee kick you are looking for. And the whipped cream on top is light, fluffy, and foamy, just like a true latte. 

It really is a great little cake-- it’s rich, but the lack of outer frosting keeps it light still; it’s sweet enough, but not too sweet; and it has mild flavors of pumpkin and coffee, neither of which overwhelms the other. It’s pretty delicious and will be a delightful addition to your Thanksgiving dessert table, your fall dessert repertoire, or just a shits-and-giggles reason to get into your kitchen on a whim. Enjoy!

Pumpkin Spice Latte Cake 

* 3 cups flour

* 2 tsp baking powder

* 1 tsp baking soda

* 2 Tbsp espresso powder or instant coffee mate powder

* 1 Tbsp ground cinnamon

* 2 tsp ground ginger

* 1 tsp ground allspice

* 1 tsp ground nutmeg

* 1/2 tsp ground cloves

* 1 tsp salt

* 1 cup sugar

* 1 cup light brown sugar

* 1 cup melted butter

* 4 large eggs, room temperature

* 1 tablespoon vanilla extract

* 2 cups pumpkin puree

* 1/2 cup Pumpkin Spice flavored brewed coffee, HOT

* Preheat oven to 350 F degrees. Grease 3 8-inch round pans with Baker’s Joy.

* In a medium bowl, sift together the flour, baking soda, baking powder, coffee powder, cinnamon, nutmeg, allspice,     

   cloves, ginger and salt. Set aside.

* In the bowl of a stand mixer, combine the white and brown sugars until mixed and the clumps are gone.

* Pour in the butter and mix with the sugars until incorporated.

* Add the eggs one at a time. Mix well after each addition.

* Mix in the pumpkin puree and vanilla until smooth.

* With the mixer on lowest speed, add the flour mixture in three parts, mixing until just combined before adding more. 

   Turn the mixer off just when all of the flour has been incorporated.

* Add the hot coffee and mix with a spatula just until the batter is smooth. Simply fold the coffee into the mix, careful not to over-mix.

* Pour the batter evenly into the three prepared pans and place on the center racks in the oven.

* Bake for 30-35 minutes or until a toothpick comes out clean.

* Allow to cool in pans for 10 minutes before removing to a wire rack to cool completely.

Espresso Cream Cheese Filling

* 1 (4oz) stick butter

* 1 (8oz) cream cheese

* 2 c sifted powder sugar

* 2 tbsp espresso (cooled to room temp)

* 1 tsp pure vanilla extract

* Beat the butter and cream cheese with electric mixer in larger bowl

   Switch the mixer to low speed. ½ cup at a time, add 1 cup of sifted powder sugar, beating after each addition.

* Add vanilla and beat to combine.

* Add one tbsp of espresso, and continue beating.

* Add the remaining cup of powder sugar, ½ cup at a time.

* Add the remaining espresso slowly until desired consistency is reached.

  {You will want this filling to be nice, thick, and firm. Sometimes all the beating and the cream cheese can make it a bit runny and soft, which will not hold up with the cake layers. If this is the case, put the filling in the refrigerator for a few minutes until it has firmed up just a tad.}

  

Whipped Cream Topping 

* 2 1/2 cups heavy whipping cream

* 1/4 cup sugar

* 1 tsp vanilla extract

* cinnamon, for garnish

* In a large bowl of a stand mixer, whip heavy whipping cream with the wire whisk attachment on high.

* Add in the sugar very slowly. Then add in the vanilla extract.

* Continue to whip the cream on high until stiff peaks form.

Assembly

* Once cake layers have cooled completely, place one cake layer on a serving plate.

* Spread ½ inch layer of espresso cream cheese filling on top of the cake layer. (I usually separate my filling into   

   different  bowls ahead of time to ensure that it is divided equally).

* Gently place the second cooled cake layer on top of the filling.

* Spread another ½ inch layer of espresso cream cheese filling on top of the cake layer.

* Gently place the third and final cooled cake layer on top of the filling.

* Put the whipped cream into a piping bag and pipe the topping onto the top of the cake (alternately, you can just dollop it with a spatula…whatever your heart desires).

* Garnish with ground cinnamon and/or ground nutmeg + cinnamon sticks.

* Enjoy!

Keep on keepin' on!

-Annette