Pumpkin Spice Latte Cake Recipe

How to Make Pumpkin Spice Latte Cake

1. Preheat your oven to 350°F (175°C).
2. Grease and line two 5-inch round 3-inch deep pans, two 6-inch round 3-inch deep pans, and two 7-inch round 3-inch deep pans with parchment paper circles at the bottom.
3. In a medium bowl, whisk together the dry ingredients (see ingredient list). Set aside.
4. In a small bowl, whisk together the pumpkin puree, vanilla extract, and cold brew coffee. Set aside.
5. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, eggs, granulated sugar, and brown sugar until light, fluffy, and smooth (3-5 minutes).
6. Scrape down the sides of the bowl.
7. Add the pumpkin mixture and beat until combined.
8. Reduce mixer speed to low. Gradually add the dry ingredients in two additions, mixing until just combined after each addition.
9. Scrape the bowl and mix for a few seconds to ensure a homogeneous batter.
10. Create the marble batter: In a medium bowl, combine 4 cups of batter with 3 teaspoons of orange gel food coloring until a solid orange color is achieved.
11. Pour enough orange batter into each of the two 5-inch pans to reach halfway up the sides.
12. In a separate bowl, combine 3 cups of batter with 1/4 cup unsweetened cocoa powder until well incorporated.
13. In the remaining four larger cake pans, alternate scoops of brown, tan (remaining original batter), and orange batter, filling each pan about halfway.
14. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
15. Cover with foil and refrigerate for at least 1 hour, until cold.
16. To de-pan, run a butter knife around the edges and invert onto a wire rack.
17. Level the tops of the 6-inch and 7-inch cakes and torte each into two layers (8 layers total). Set aside the 5-inch cakes.
18. Prepare the buttercream frostings (following recipes for two batches of cold brew coffee buttercream and one batch of milk moon meringue buttercream).
19. Stack the cake layers on an 8-inch or 9-inch round cake board, starting with the 7-inch layers, alternating with the 6-inch layers, and filling each layer generously with cold brew coffee buttercream.
20. Refrigerate for at least 1 hour to firm up.
21. Trim the caramelization from the sides, creating a slight upside-down cup shape.
22. Apply a thin crumb coat of coffee buttercream to the top. Place a 6-inch acrylic or waxed cardboard circle on top.
23. Frost the cake with the remaining coffee buttercream, keeping the edges wavy. Use a straight edge to smooth the buttercream.
24. Refrigerate until firm.
25. Pipe plain white buttercream around the sides, leaving gaps at the top between the white and coffee buttercream.
26. Smooth with a straight edge.
27. Refrigerate until firm.
28. Tint 1/2 cup white buttercream with a few squirts of orange gel coloring. Fill the gaps between the white and coffee buttercream with the orange buttercream.
29. Refrigerate until firm. Scrape away excess buttercream to reveal clean lines.
30. Flip the cake: Carefully flip the cake so the 7-inch end is on top. Ensure the cake is thoroughly chilled (2-3 hours total in the fridge).
31. Remove the base cake board.
32. Carve the 5-inch cakes into pumpkin domes. Attach them with orange buttercream to create a mini-pumpkin.
33. Place the mini-pumpkin on top of the cake using a small amount of white buttercream as adhesive.
34. Pipe whipped cream rosettes around the mini-pumpkin using a large star piping tip.
35. Refrigerate for at least 20 minutes.
36. Prepare the chocolate ganache: Melt white chocolate or candy wafers with heavy cream in the microwave (15-second intervals, stirring frequently). Stir in orange gel coloring or leftover orange buttercream.
37. Drizzle the ganache over the piped buttercream.
38. (Optional) Cut a 3-inch circle of green fondant. Apply to the side of the cake and paint a pumpkin design using white edible paint.
39. (Optional) Insert halved paper straws for a latte look.
40. Enjoy! (Remember to pause while cutting to admire the intricate design!)