Pumpkin Layer Cake with Latte Buttercream
Perfect Fall Dessert! Crazy for Pumpkin!
Ingredients
cake
- 3 cups flour
- 2 tablespoons cinnamon
- 1 teaspoon Baker's Sprinkles or your favorite baking spice mix
- 1 teaspoon ground ginger
- 1 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoon salt
- 4 eggs
- 1 1/2 cups brown sugar
- 15 ounces pumpkin puree not pie filling
- 1 cup canola or vegetable oil
buttercream
- 12 ounces butter (2 sticks) softened
- 1 tablespoon vanilla
- 1/2 tablespoon vanilla bean paste, if available
- pinch good quality salt
- 1/4 cup cream
- 6-7 cups sifted powdered sugar
- 2-4 tablespoons strong coffee, espresso or espresso powder dissolved in a bit of water
Instructions
cake
- Preheat oven to 350º. Lightly spray 2-9" cake pans with cooking spray and then line the bottoms with parchment paper. Spray the paper. In a medium bowl, whisk the flour, spices, baking soda, baking powder and salt. In a mixer bowl, beat the eggs with the brown sugar, pumpkin and oil at medium speed until blended. At low speed, beat in the dry ingredients. Scrape batter into prepared pans and bake for 40 minutes or until a toothpick comes out clean. Let cool in pans for 15 minutes and then invert onto boards or racks. Transfer to refrigerator to chill completely before assembling.
buttercream
- Whip butter, vanilla, vanilla paste, salt and cream together until light and fluffy. Slowly add the powdered sugar a cup at a time. When all the sugar is in, increase speed to high and beat for 2 minutes. Reduce speed to low and mix for 30 seconds to get air bubbles out. Add coffee/espresso, more or less for latte/espresso flavor using as much as needed to achieve desired consistency.
assembly
- Set 1 cake layer on cake plate and spread about 3/4 cup frosting on top; cover with second cake. Spread a thin layer of frosting all over cake and chill until set, about 15-30 minutes. Spread remaining frosting over top and sides of cake. Chill until ready to serve.