Pumpkin Spice Latte Cake

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This festive fall cake is full of delicious pumpkin spice flavor. It's moist and delicious, yet sturdy enough to build up the layers extra high!!

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Steps

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Bake your cakes.

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Preheat your oven to 350.

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Prep two 5 round 3 deep , two 6 round 3 deep , and two 7 round 3 deep pans by greasing the bottoms and laying down a baking paper circle at the bottom of each.

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Combine your dry ingredients in a medium mixing bowl and set aside.

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You can replace the spices listed with an equal amount of commercial pumpkin spice , or your own signature mix if youre fancy like that.

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In a small bowl , combine the pumpkin , vanilla , and cold brew , whisking to combine.

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Set aside.

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Place your room temp butter , eggs , and both kinds of sugar in the bowl of your stand mixer.

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Using the paddle attachment , cream on medium until lightened in color , fluffy , and totally smooth , about 3-5 minutes.

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If it looks like the mixture has broken , keep creaming until it all comes together.

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Scrape your bowl with a spatula to make sure nothings sticking to the sides.

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Add your pumpkin mixture and continue to beat until combined.

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Shifting the mixer to low speed , incorp.

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Ingredients

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cake flour, powdered milk, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, ground allspice, ground cloves, fine salt, unsalted butter, eggs, white sugar, light brown sugar, canned pumpkin, coffee, vanilla, food coloring, cocoa powder, frosting, vanilla frosting, white chocolate, heavy cream, fondant, cake