This layered pumpkin spice cake with buttercream frosting has a caffeinated twist.
Made with delicious espresso buttercream, every bite tastes like a pumpkin spice latte.
Cake – 1 box spice cake mix – 1 can (15oz) pumpkin puree – 3 large eggs – 1/3 cup canola oil – 1/2 cup coffee – 1/2 cup sour cream – 2 Tablespoons all-purpose flour – 2 teaspoon cinnamon – 1/4 teaspoon nutmeg Frosting – 1 Tablespoon vanilla – 4-5 cups powdered sugar – 1 cup unsalted butter – 1-2 Tablespoon heavy whipping cream – 1/2 teaspoon salt – 2 1/2 teaspoon instant espresso Ganache – 6 ounces bag chocolate chips – 1/2 cup heavy cream
– Preheat the oven to 325 degrees F.
– In a large mixing bowl whisk together the pumpkin puree, eggs, oil, coffee, and sour cream until blended.
– Add in the cake mix, flour, cinnamon, and nutmeg, whisking until just combined.
– Divide the batter into (3) 6 inch cake pans or (2) 8 inch cake pans.
– Bake in the oven for 30-35 minutes or until a toothpick can be inserted into the center and come out clean. Note that 6 inch cake pans will take about 5-10 minutes longer than the larger sized cake pans.
– Let cool for 5 minutes in the pan and then remove the cakes to cool completely on a wire rack.
– In a mixing bowl with an electric mixer or in the bowl of a stand mixer, whip together the butter, salt, and espresso powder until fluffy. This should take about 1 minute.
– Add in the powdered sugar, one cup at a time, blending well between each addition. Remember to scrape down the sides of the bowl as you go.
– Add in a tablespoon of milk and the vanilla. If needed add in a little more milk. Beat until light and fluffy in texture.
– Add heavy cream to a microwave safe bowl and microwave for 1 minute. Remove it from the microwave just before it starts to bubble up.
– Add the chocolate chips to the bowl and place a plate over the top of the bowl. Let rest for 3-5 minutes.
– Whisk together the cream and milk until it comes together into a nice and smooth ganache.
– When the cakes have cooled, stack and layer them with the espresso buttercream as the filling and outer frosting.
– Have the ganache cool to room temperature before drizzling over the top of the cake.