Three Layer Pumpkin Spice Latte Cake with Pumpkin Spice Coffee Sponges, and Pumpkin Spice Buttercream Frosting!
So, the season is upon us… Autumn, Pumpkin Spice Latte season… whatever you prefer. But either way, this is the ideal time to post another delicious recipe that involves the wonder that is Pumpkin Spice. Technically it was the first day of Autumn yesterday, so my timing really is on point.
I have a few other Pumpkin Spice recipes on my blog already, such as my Pumpkin Spice Cheesecake, Pumpkin Spice Cupcakes and so on… but I wanted a full on cake. I wanted to create the look that I have been digging for a while now, with three layers of sponge and ‘buttercream poops’ of frosting as my fiancé would say.
The flavouring of Pumpkin Spice and I could be wrong here, basically originates from the famous Starbucks drink that is back without fail, every autumn. It as far as I am aware doesn’t actually contain any Pumpkin, or at least the spices I used don’t. It’s a mixture of ground spices, that almost can taste Christmas like if you get the spices mixed up when making it.
Mix together Ground Cinnamon, Nutmeg, Cloves, All Spice, and Ginger and you have a wonderous warming flavour that suits drinks, desserts, and cakes. You can find my Pumpkin Spice mix on my Pumpkin Spice Cheesecake post – be warned, it does make more than you need for one recipe, but this is so you get the ratios correct.
The main flavouring you get is Cinnamon, but the other spices, particularly the Ground Cloves and All Spice, bring it back out of Christmas and into Autumn nicely. Because it is basically a lot of dried spices, you really don’t need too much. You can always use less or more than I specify, but that’s entirely up to you. This is basically just a bigger version of my Pumpkin Spice Cupcakes.
The cute little pumpkin sprinkles on top are from Wilton, and I am ever so slightly in love with them. I wanted to use the usual Pumpkin Marshmallows that I have used in the past, but as I am baking this before they’re actually available in the shops, I settled with sprinkles. I didn’t feel like the cake needed toooo much decoration as it looks quite showstopper like as it is.
As you can see from the images, my cakes look a little rough around the top edges, and that might ever so slightly be because I dropped the cakes. I bet you’re wondering how I could drop three, but wow it was a catastrophe. Luckily, they landed on the side, and so they were still delicious and edible.
There are notes in the recipe on how to make a smaller version of this cake, but I love a three layer cake as you can tell. Yes, it looks SO VERY SIMILAR to my reasonably new Nutella Cake recipe, and others such as my Neapolitan Cake, but I don’t care. All of my bakes look similar, but that’s my style! I use a simple Jumbo Round Tip for this beauty, but you can use any! Enjoy!
Three Layer Pumpkin Spice Latte Cake with Pumpkin Spice Coffee Sponges, and Pumpkin Spice Buttercream Frosting!
- 400 g Unsalted Butter/Stork
- 400 g Light Brown Sugar
- 400 g Self Raising Flour
- 8 Medium Eggs
- 2 tsp Pumpkin Spice Mix
- 2 tbsp Instant Coffee
- 300 g Unsalted Butter (Not Stork)
- 600 g Icing Sugar
- 1.5 tsp Pumpkin Spice Mix
- 1 tsp Vanilla Extract
Heat the oven to 180C/160C Fan and line three 20cm/8inch cake tins with baking parchment – leave to the side.
In a stand mixer, beat together the butter and light brown sugar until light and fluffy.
Dissolve the Instant Coffee in 2tbsp of Boiling Water.
Add in the flour, pumpkin spice, eggs, and coffee and beat again briefly till combined. Try not to over beat the mixture!
Divide the mixture between the three tins and smooth it over – bake for 25-30 minutes until a skewer comes out clean when poked, and when the cake springs back.
Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack. If the cake has domed slightly, leave the cake to cool upside down to flatten it slightly.
Beat the Butter on its own in a stand mixer or bowl for a couple of minutes so it's really supple and soft.
Add in the Pumpkin Spice Mix, and the Vanilla, and beat again.
Gradually add in the Icing Sugar until all of it is combined and beat for a good few minutes.
If it's still really stiff, add one tablespoon of boiling water at a time, until its pipeable.
For each layer of the Cake, add a sponge, and then either pipe on slather on some of the Buttercream.
Repeat again with the next layer, and then the final layer. Sprinkle on whatever you like as decoration!
- My Pumpkin Spice Mix can be foud on my Pumpkin Spice Cheesecake recipe!
- This cake will last for three days once made, at room temperature.
- The coffee in the cake is optional, but the coffee is part of the classic Pumpkin Spice Latte!
ENJOY!
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J x
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If I wanted to make this into a smaller two layer cake what would you recommend in terms of ingredients and baking times?
Use 300g of the sugar, flour, butter, 6 medium eggs and split between two 8″ baking tins, and it’ll take about 5 more minutes to bake x
Thankyou !!