Pumpkin Spice Latte Layer Cake

Pumpkin Spice Latte Layer Cake has the perfect level of pumpkin pie spice and is tender and moist. Frosting this cake with coffee buttercream takes it over the top! There is no need to wait for the fall pumpkin spice craze to make this dessert. 

Why you have to make this cake!

I love talking about food.  I could talk to you about food all day long.  In fact, instead of greeting people with a “Hey, how are you today?”, I want to say, “Hey, what did you eat today?” but people would think I was a total nut job, fersher. I find myself watching people in public and wondering not where they got their clothes, who cuts their hair, or what they drive; I’m wondering what they’ve eaten that day. Did they eat breakfast?  Did they have their coffee black or with cream?  Do they cook at all?  I wonder, do they like bacon? I know I’m a weirdo. I’m curious about what people like to eat and why, who makes it the best, how long you’ve liked eating it, and when you last ate it.  Who did you eat it with?  Do you like your food spicy or mild?  Mexican every day?  Or pizza only on Fridays? I make lunch for Ken’s office once or twice a month. These people like food. I love these people. I love it when everyone scoots out of their offices to see what I’ve made and then talks to me about what and where they’ve recently eaten. What have they baked or cooked at home?  Some of them go into much detail about these matters. I think they know talking about food is my love language.

Recently,  I brought lunch into the office, and one of the office lady girl professionals (I don’t want to offend, but I’m not sure what to call them my office lady friends; maybe that will work) came sneaking into the kitchen area with a very mischievous grin on her face. I knew she was going to tell me about something she had eaten. Stacy told me she took my caramel pecan pumpkin bundt cake and switched it up by taking out the nuts, making it three layers, frosting it with coffee buttercream, and then sprinkling the top of the cake with toffee bits. My mind was blown. I couldn’t sleep that night thinking of this cake. I got up the next day and made it. Stacy doesn’t like nuts. However, we do, so mine has pecans, but you could leave them out. This cake is to die for. If you are a pumpkin spice fan, this is your dessert!

Gather these ingredients

How to make this cake

*step by step photos coming soon*

1. Using shortening, grease each pan and dust with flour. Cut parchment paper into rounds that will fit into the bottom of your pans. Place parchment circles in the bottom of each pan. Preheat the oven to 350 degrees. The cake does best if you start with room-temperature ingredients. Take the eggs and butter out of your refrigerator an hour before starting the recipe. 
2. Combine oil and sugar in a mixing bowl. Using the paddle attachment, beat until combined. Then add eggs one at a time, beating on medium-high until light and fluffy.
3. Measure flour, add baking soda, baking powder, cinnamon, nutmeg, clove, ginger, and salt to the flour, and stir to combine. There is no need to sift the flour mixture unless the ingredients are lumpy. Slowly add dry ingredients to the wet ingredients, taking time to scrape the side of the bowl once or twice. Continue to blend at a slow speed. When dry ingredients are completely incorporated, gradually add pumpkin, scrape down the sides of the bowl, and beat on speed 3 for another minute.
4. Pour the batter into parchment-lined and greased pans. When making a layer cake, I like to use my kitchen scale to weigh how much cake batter I add to each pan to ensure each cake is equal in size. If you do not have a kitchen scale, keep track of it using a measuring cup to add cake batter to the pans. When the cake pans are ready, place them in the oven and bake at 350 degrees for 20 minutes or until a toothpick comes out clean when poked in the center of the cake. Allow the cakes to cool before frosting and layering them with Coffee Buttercream (recipe below).
5. Buttercream Frosting: Brew a cup of dark coffee, add instant coffee to the brewed coffee, stir until the crystals have dissolved, and let cool (I have placed mine in the refrigerator for 10 minutes or more). Beat butter with a mixer using the whisk attachment on high speed until creamy and whipped. Gradually add confectioner sugar and salt, alternate with coffee liquid, and beat on high until the frosting is smooth and whipped. If the frosting seems too thin, add more powdered sugar. If it is too thick, add a teaspoon of coffee at a time until you get the right consistency.
6. Frosting pumpkin cake and adding toppings: Add a tablespoon of coffee flavor buttercream in the middle of the platter, where you will frost your cake layers. Place the first cake top down on the platter. Give the outside of this layer a thin coat of frosting and frost the top of the cake with 1/3 inch of buttercream. Place the second cake bottom down on the first cake, and trim it to make it flat if it has a dome. Repeat with frosting. Place the third layer of cake bottom side down on top of the second. Now, make sure the entire outside of the cake has a thin layer of frosting. This is called a crumb coat and will help seal the crumbley outside of the cake—place the cake in the refrigerator or freezer for 20 minutes to an hour. Remove and frost the outside of the cake with a generous layer of coffee buttercream.
7. Toppings: If you would like to add extra toffee bits or chopped pecans to the outside of the cake, you can do so after frosting the cake. Using your hand, place your topping of choice in the palm of your hand, and starting at the top, press the topping into the sides of the cake. Getting the toppings to stick to the outside of the cake can be messy, and some of the toppings will fall directly on the counter. Just scoop it up and keep pressing it until you get the desired amount of toffee and/or chopped pecans on the outside of your cake.

If a pumpkin spice latte is your favorite fall drink then you are going to love this moist pumpkin spice cake. No one is going to make you wait until fall! You can make this cake when ever you want, so what are you waiting for get the full recipe below in the recipe card. Print it out or use the cook mode to keep your screen from fading out on you!

So, what is your favorite topic of discussion? Inquiring foodies want to know! 

Please give this cake all the stars in the recipe card below. Then, please share it and pin it on your favorite dessert board. 

Thank you! XO Sheila