Pumpkin Spice Latte Cake

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.    

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.  

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.

And who wants just plain whip cream when you can add a caramel drizzle?

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

Ingredients:

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

Toppings:

Pumpkin Pie Spice

Cinnamon sticks

Steps:

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.

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.  

Toppings:

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

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. 

Enjoy!

Sherry

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 

Lou Lou Girls Fabulous Party
Table It! at Rustic & Refined

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