Pumpkin Spice Latte Cake

Pumpkin Spice is such a popular flavour at this time of year. I couldn’t resist making a Pumpkin Spice Latte Cake. This cake has two layers of pumpkin spice cake with coffee buttercream.

Author: Sarah Mark

Ingredients

For the Pumpkin Spice

2 tbsp Ground Cinnamon
2 tsp Ground Ginger
2 tsp Ground Nutmeg
1 tsp Ground Clove
1 tsp All Spice

For the Cake

325 g Unsalted Butter or Stork
325 g Caster Sugar
325 g Self-Raising Flour
6 Large Eggs
1 tsp Baking Powder
2-3 tbsp Pumpkin Spice

For the Buttercream

400 g Icing Sugar
200 g Unsalted Butter
2-4 tsp Cold Coffee

Instructions

To Make the Pumpkin Spice

Add all the spices to a large bowl and mix until evenly distributed. Leave to one side.

To Make the Cake

Preheat the oven to 170C (150C Fan). Line two 8”cake tins with greaseproof paper and leave to one side.
In a large bowl, whisk together the sugar and butter until light andfluffy.
Add in the flour, eggs, baking powder, and a tablespoon of Pumpkin Spice. Whisk until all combined. Taste and if you want more pumpkin spice flavour add another tablespoon, mix and taste again. Repeat until you have reached the desired taste.
Pour the mixture into the individual cake tins andbake in the over for 35-40 minutes. You will know they are ready when they are springy to touch.
Leave them to cool in the cake tin for 15-20 minutes and then remove and put them on a wire rack to cool fully.

To Make the Buttercream

Make a cup of coffee, or a latte and leave to one side.
Once your cakes have cooled make the buttercream.
In a bowl beat the butter for up to 5 minutes until it is pale in colour and soft. On a slow speed, gradually add the icing sugar mixing in between each addition. Add in a teaspoon of coffee and mix. Taste and add more if needed.
Put your buttercream into a piping bag and leave to one side.
Place your first cake on your serving plate and pipe on the buttercream.
Add your second cake on top and again decorate with the buttercream. I finished with some sprinkles.