Tuesday, October 14, 2014

Pumpkin Spice Latte Cake

Pumpkin Spice Latte Cake: The Charm of Home
Have you felt the chill in the air?  Gotten out a sweater yet?  I know if your American you have probably gotten something pumpkin spiced!  It is a trend that has swelled to a fever pitch and been made fun of around the world but, Americans love their pumpkin spiced anything.  I couldn't help myself I had to bake something pumpkin spiced and not just anything pumpkin spiced I wanted it to be pumpkin spice latte flavored.  That name isn't patented, by the way.  I couldn't find a cake recipe for this so I created one.    

Pumpkin Spice Latte Cake: The Charm of Home
The cake turned out really well.  I haven't really created a lot of my own recipes before but, I did for this because I just couldn't find these exact flavors in a cake recipe.  

Pumpkin Spice Latte Cake: The Charm of Home
I was super happy with how it turned out.  Here is the stabilized whip cream icing to mimic the topping on a Pumpkin Spice Latte.

Pumpkin Spice Latte Cake: The Charm of Home
And who wants just plain whip cream when you can add a caramel drizzle?

Pumpkin Spice Latte Cake: The Charm of Home
Try this cake out for yourself.  It baked up like a dream and had the texture of carrot cake but with all of the pumpkin spice latte flavors instead.
Pumpkin Spice Latte Cake
2 1/4 cup flour
3 tablespoons espresso powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-15 oz. can 100% pure pumpkin puree (1 1/4 cup)
1 teaspoon vanilla
1/2 cup milk
1/4 cup strong black coffee
1 1/2 sticks butter, softened, (3/4 cup)
3/4 cup sugar
1/2 cup brown sugar, packed
2 extra large eggs
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
3/4 teaspoon ginger

Stabilized Whip Cream Icing
2 cups heavy whipping cream
1/4 cup powdered sugar
pinch of salt
2 teaspoons unflavored gelatin powder
1/4 cup cold water

Easy Caramel Drizzle:
3/4 cup heavy whipping cream
1/2 cup brown sugar, packed
1/3 cup butter

Pumpkin Pie Spice
Cinnamon sticks

Preheat oven 350 degrees.  Prepare two 8-inch round baking pans with a baking spray or grease and flour.
Mix dry (flour, espresso powder, baking powder, baking soda, and salt) and set aside.
Whisk together in a separate bowl pumpkin, milk, coffee, and vanilla and set aside.
In a mixer beat butter, brown, and white sugar for 3-5 minutes until fluffy.  Add spices (cinnamon, nutmeg, cloves, and ginger) and beat an additional minute.  Add eggs one at a time and beat in well. 
Reduce to low speed and add flour mixture in three batches and pumpkin mixture in two batches alternating between the two as you add. Scrape down the side of the bowl as needed. Mix until smooth.  May mix last flour mixture by hand. 
Put in prepared pans smooth batter on top and bake for 35 minutes until cake tester comes out clean.  Cool on wire rack for 10 minutes and then invert.  Cool completely before icing with whip cream.  

For the whip cream:
In a small bowl add gelatin to cold water and whisk.  Scald 1/4 cup of the cream and pour over the gelatin until completely dissolved.  Refrigerate the gelatin mixture for 10 minutes, will have the consistency of egg whites.  
Manually beat the gelatin mixture with a wire whisk.
In a stand mixer with a whip attachment add the rest of the cream, salt , and sugar.  Add the gelatin mixture and whip everything; scrapping the bowl as needed,  until it forms stiff peaks and is thick.
Add to decorator icing bag and pipe on cooled cake as desired.

Pumpkin Spice Latte Cake: The Charm of Home
Caramel drizzle:
Bring cream, brown sugar, and butter to boil in a heavy medium saucepan over medium-high heat stirring frequently.  Reduce heat to a low simmer and and stirring occasionally until mixture is reduced by half.  Takes around 45 minutes to an hour.  Cool it down in the refrigerator, (checking it for drizzle consistency) then drizzle on cake.  

Sprinkle on pumpkin pie spice as desired and may garnish with cinnamon sticks.

Pumpkin Spice Latte Cake: The Charm of Home
I had a great response to this cake from my family.  Some wanted more caramel, which you can always add because there is plenty of extra caramel with this recipe. 
I will link this to:

Foodie Friday at Rattlebridge Farm
Strut Your Stuff Saturday at Six Sisters Stuff 
Homemaking Linkup at Hope In Every Season 
The Best Blog Recipes link party 
Anything Goes Party at Bacon Time with the Hungry Hypo
Sweet and Savoury Sunday at Baking in Pyjamas
Tickle My Taste Buds Tuesdays at Lori's Culinary Creations
Fridays Unfolded at Nancherrow
Home and Garden Thursday at A Delightsome Life
The Party Bunch Weekend Linky at The Idea Room
Weekend Retreat Linky Party at AKA Design and Life
Project Inspire at An Extraordinary Day
Totally Terrific Tuesday at Live Randomly Simple

Wow Us Wednesday at Savvy Southern Style
Foodie Friends Friday at Walking on Sunshine
Wake Up Wednesday


Anonymous said...

That looks amazing!

Laurel Stephens said...

Oh, I just knew this would be fabulous! I can't wait to try it!

Jamie @ Domestically Vintage said...

Sherry, Your pumpkin spice latte cake looks amazing! I'm drooling over here...I love the design you did for the frosting and the caramel dipping sauce looks so delish. WOW! It almost looks too pretty to eat, not quite though! Have a lovely day. ~ Jamie

Angelina at Petite Haus said...

Ummmm yes! I would like a piece of this... For breakfast tomorrow. It isn't that much different than pumpkin bread... Right?? Saving this for the future!

Colleen said...

This looks AMAZING! I'm a sucker for pumpkin spice right now

A Joyful Cottage said...

Sherry, what a creation! I'm so impressed with this that I actually created a cake Pinterest board to pin it to. Wow! You are something else. xxx ~ nancy

Sandi@ Rose Chintz Cottage said...

Yum! What an amazing looking cake, Sherry! Canadians too love their pumpkin spice anything. Thanks for the recipe.


gluten Free A_Z Blog said...

Your pumpkin spiced latte cake came out beautiful. I agree that as soon as it feels like fall , we start to want to bake with pumpkin. I made a pumpkin pie yesterday!

Ivy and Elephants said...

This cake looks amazing! I'm going to give it a try, I'd love to serve it for Thanksgiving, YUM!

Amy at Ms. Toody Goo Shoes said...

This looks incredible, Sherry! I make a similar cake without the whipped cream, but I have got to pin and try this!

Unknown said...

You're amazing Sherry - couldn't find a recipe so just invented your own !
It looks absolutely delicious - that drizzle is the " icing on the cake "
( pun intended !!! )

Unknown said...

This cake is just, wow! You have a very lucky family! :)

Alison Agnew said...

Looks perfectly scrumptious for fall, or any time! Thanks for sharing at Fridays Unfolded-pinned!


Sandra Lee said...

Your cake looks perfect and I'm looking forward to trying it!

Unknown said...

loving that caramel drizzle! sounds like a delicious cake

Lou Lou Girls said...

Hello cute lady! This looks so yummy.I'm drooling right now. Pinned. We couldn't think of anyone better to party with. We hope to see you tonight at 7 pm. http://loulougirls.blogspot.com/
Happy Monday! Lou Lou Girls

Alecia said...

Thank you for linking up to Tickle My Tastebuds Tuesday last week. As one of the co-hosts, I will be featuring your recipe on Tickle My Tastebuds Tuesday this week on my site, Detours in Life. Congrats! Please stop by and grab a feature button when you get a chance.

Winnie said...

Stunning and super delicious looking cake!!

Madonna/aka/Ms Lemon of Make Mine Lemon said...

What a gorgeous cake and an even better presentation.


quakerhillfarm said...

Sherry, That looks amazing!

A Grandma’s Blessings said...

Yum, that looks so good!

Mary said...

I'm drooling over your cake this morning Sherry! I want to lick the spoon :) Pinning!!