Iced Pumpkin Latte Layer Cake

This Iced Pumpkin Latte Layer Cake is a delightful fusion of autumnal flavors, combining moist pumpkin spice cake with creamy layers of coffee-infused frosting, all topped off with an irresistible iced latte glaze. Each slice is a celebration of cozy fall vibes and the perfect treat for any gathering, whether it’s a casual coffee date or a festive holiday party.

Origins of the Pumpkin Latte

The pumpkin latte has become a beloved staple in coffee culture, particularly during the fall months. Its roots trace back to the early 2000s when cafes began experimenting with pumpkin syrup, quickly turning it into a seasonal sensation. The marriage of rich espresso and warm spices evokes the essence of harvest, making it a comforting drink that warms the soul.

Unique Ingredients and Flavors

What sets this cake apart is its incorporation of real pumpkin puree, which not only adds moisture but also a subtle sweetness that complements the warm spices of cinnamon, nutmeg, and cloves. The addition of espresso in both the frosting and the glaze elevates the cake, adding depth and a delightful kick that mirrors the traditional latte experience. This cake is more than just a dessert; it’s an experience that captures the heart of autumn in every bite.

Cooking Techniques and Tips

Baking this cake is all about layering flavors and textures. The key is to toast your spices before adding them to the batter—a technique that unlocks their essential oils and intensifies their aroma. As you whip the frosting, take your time to achieve a light and airy consistency. Each step is an opportunity to infuse love and care into your creation, making the final product not just a dessert, but a labor of love that you’ll be proud to share.

Prep Time 30 mins

Cook Time 30 mins

Rest Time 30 mins

Total Time 1 hr 30 mins

Cooking Method: Baking

Cuisine: American

Courses: Cakes, Dessert

Difficulty: Intermediate

Cooking Temp: 350 F

Servings: 8

Estimated Cost: 15

Calories: 320 kcal

Best Season: Fall

Description

This Iced Pumpkin Latte Layer Cake is a dreamy combination of moist pumpkin cake layers, espresso-infused frosting, and a sprinkle of spices, perfect for coffee lovers and dessert enthusiasts alike!

Ingredients

Iced Pumpkin Latte Layer Cake Ingredients

2 cups all-purpose flour (Sifted for best results.)
1 cup granulated sugar (Adjust to taste if desired.)
1 cup pumpkin puree (Canned or homemade works well.)
1/2 cup buttermilk (Can substitute with regular milk mixed with a splash of vinegar.)
1/2 cup vegetable oil (Adds moisture; can substitute with melted coconut oil.)
3 large eggs (Room temperature for better mixing.)
1 tablespoon pumpkin pie spice (A blend of cinnamon, nutmeg, and ginger.)
1 teaspoon baking soda (Ensure it's fresh for proper rising.)
1/2 teaspoon salt (Balances the sweetness.)
1/2 cup strong brewed coffee (Chilled for the icing layer.)
1 cup heavy cream (For whipping into frosting.)
1/4 cup powdered sugar (Adjust for sweetness in frosting.)
1 teaspoon vanilla extract (Pure vanilla for the best flavor.)

Instructions

Baking the Cake Layers

1
Preheat and PreparePreheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line them with parchment paper for easy removal.
Ensure your oven is fully preheated for even baking.
2
Mix the Dry IngredientsIn a medium bowl, whisk together 2 cups of all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves until well combined.
The spices are what make this cake sing, so don’t rush through this step!
3
Combine the Wet IngredientsIn a large mixing bowl, beat 1 cup of granulated sugar and ½ cup of brown sugar with ½ cup of vegetable oil until smooth. Add 3 large eggs, one at a time, mixing well after each addition. Stir in 1 cup of pumpkin puree and 1 teaspoon of vanilla extract.
Using room temperature eggs helps with the mixing process, giving you a better batter.
4
Combine Wet and Dry MixturesGradually add the dry mixture to the wet ingredients, alternating with ½ cup of buttermilk. Begin and end with the dry ingredients, mixing just until combined.
Be careful not to overmix! You want a tender cake, not a tough one.
5
Bake the LayersDivide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Keep an eye on them toward the end of the baking time to avoid overbaking.

Preparing the Frosting

6
Beat the Cream CheeseIn a large bowl, beat 8 oz of softened cream cheese until smooth. Gradually add ½ cup of unsalted butter, softened at room temperature, and continue beating until creamy and well combined.
Make sure both the cream cheese and butter are at room temperature for a smooth frosting.
7
Add Flavors and SugarMix in 1 teaspoon of vanilla extract and 2 cups of powdered sugar, one cup at a time, until fully incorporated. Adjust the sweetness to your taste.
Sifting the powdered sugar can help prevent lumps in your frosting.
8
Incorporate Pumpkin SpiceFold in ¼ cup of pumpkin puree and 1 teaspoon of pumpkin spice into the frosting until well blended.
This adds a lovely texture and flavor to the frosting, making it truly special.

Assembling the Cake

9
Layer the CakesOnce the cake layers are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top before adding the second layer. Repeat with the third layer.
Use a spatula to create a smooth finish on each layer for a polished look.
10
Frost the SidesApply a thin layer of frosting to the top and sides of the cake, known as a crumb coat. Chill the cake for 30 minutes, then add a final layer of frosting for a beautiful finish.
The crumb coat helps to seal in any loose crumbs.

Finishing Touches

11
Garnish and ServeDust the top with a sprinkle of cinnamon or pumpkin spice for a festive touch. Slice and serve this delightful cake chilled or at room temperature.
For an elegant presentation, add some whipped cream or caramel drizzle on the plate.

Note

For the cake layers, use high-quality pumpkin puree for the best flavor. Ensure it's not pumpkin pie filling, which contains added sugars and spices.
When measuring flour, spoon it into the measuring cup and level it off with a knife to avoid dense cake layers.
Bake one layer at a time in the center of the oven for even cooking. Rotate the pan halfway through for consistent browning.
Allow the cake layers to cool completely in the pans before inverting them onto a wire rack. This prevents them from breaking.
For the frosting, use room temperature cream cheese to ensure smooth blending with the butter. Whip the frosting until light and fluffy for the best texture.
For a coffee flavor boost, consider adding espresso powder to the frosting. It enhances the depth without overpowering the pumpkin.
To create distinct layers, chill the cake in the refrigerator before frosting. This helps set the layers and makes it easier to cut.
If you want a sweeter frosting, adjust the powdered sugar to your taste, but be cautious not to make it overly sweet.
Garnish the cake with whipped cream and a dusting of cinnamon or nutmeg for a festive touch.
Store leftover cake in an airtight container in the refrigerator for up to five days, or freeze for up to three months.
This cake pairs beautifully with a spiced chai or a cup of dark roast coffee, enhancing the warm flavors.
For a gluten-free version, substitute all-purpose flour with a gluten-free blend and ensure all other ingredients are certified gluten-free.
Consider adding chopped pecans or walnuts between layers for added crunch and flavor contrast.
Adjust the level of pumpkin spice according to your preference; feel free to add a pinch more for extra warmth.

Keywords: pumpkin, latte, cake, dessert, fall

Read it online: https://bestrecipesblog.com/recipe/iced-pumpkin-latte-layer-cake/