Pumpkin Spice Latte Cake

Dec 21

Recipe from BethCakes (and for the Whipped Cream)

PSL CAKE

1 packet of instant coffee mix ☕️

1 cup milk 🥛

2 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp pumpkin pie spice 🎃

1 cup butter room temp 🧈

1 cup granulated sugar

½ cup light brown sugar

15 oz can of pumpkin puree

3 large eggs 🥚

1 tsp vanilla extract

PUMPKIN SPICE BUTTERCREAM

1 cup butter room temp 🧈

1 tsp vanilla extract

1 tsp pumpkin pie spice

1 tbsp milk 🥛

2 cups powdered sugar

HOMEMADE WHIPPED CREAM

1 ½ cups whipping cream

2 tbsp powdered sugar

1 tsp vanilla extract

PLUS

one recipe for Kahlua Caramel Sauce

DIRECTIONS

Preheat the oven to 350°
Spray three 8 inch cake pans with nonstick spray and line with parchment paper.
Heat milk in microwave safe container for about 15 seconds.
Pour the milk in a cup or bowl and add the instant coffee mix. (This is one packet from a box of instant coffee.) Stir and set aside.
Combine flour, baking soda, baking powder, and pumpkin pie spice in a bowl and whisk to combine.
In large bowl, beat butter on medium speed until smooth and creamy.
Add granulated and light brown sugar and mix until fluffy.
Add the can of pumpkin puree and mix well. Then add the eggs and vanilla extract, mixing until incorporated.
Add half of the flour mixture and half of the milk mixture. (The coffee should be completely dissolved at this point.) Mix until just combined.
Repeat with the second half of the flour and milk. Mix for one more minute.
Divide the cake batter evenly between the three prepared pans and bake for 15–17 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Let the cakes cool in the pans for 10 minutes.
Transfer to a wire rack to cool completely.

In the bowl of a stand mixer, beat butter on medium speed until smooth and creamy.
Add pumpkin pie spice, vanilla extract, and milk.
Add half of the powdered sugar. Mix on low speed until just combined, then medium speed until fully combined.
Repeat with the second half of the powdered sugar.
Beat on medium speed for another minute. Spread frosting between the cooled cake layers.

In a saucepan over medium high heat, cook sugar until it starts to melt on the bottom.
Stir pretty continuously so it doesn't burn.
While stirring, the sugar will stick together and form hard clumps/shards.
At this point, you don't have to stir AS much because you want the sugar to get hot enough to melt and turn a golden brown color. So stir the sugar, give it a moment, and then stir again.
Stir again, repeating this process until all the clumps are melted and the sugar has turned golden brown. Reduce heat to medium.
Stirring continuously with one hand, add the butter with the other.
Once all butter has completely melted, still continuously stirring, slowly pour in the Kahlua.
After you've added the Kahlua, let the mixture simmer for 1 minute. It will bubble up and double in height.
Remove pot from heat and stir in salt.
Let the caramel sauce cool before using. Store in a jar or sealed container in your fridge. Warm up caramel in microwave in 30 second increments before future use.
Once it's mostly cool (it can still be a tad warm), drizzle over cake.
Top with whipped cream.

Combine all ingredients in a bowl (or the bowl of a stand mixer) and mix on medium-high speed until stiff peaks form.
Transfer whipped cream to a piping bag and pipe all over the top of the cake.

Hannah Coward

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