Frugal Foodie Mama: Pumpkin Spice Latte Layer Cake

Wednesday, September 24, 2014

Pumpkin Spice Latte Layer Cake

A big thank you to the folks at LorAnn Oils for providing me with high quality ingredients that helped make this moist, slightly buttery, & perfectly spiced Pumpkin Spice Latter Layer Cake possible. All opinions expressed below are my own...
Pumpkin Spice Latte Layer Cake via - your favorite fall coffee drink in a moist, decadent cake form!
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Although I am a huge fan of both pumpkin and coffee, one thing that I am not a big fan of is the ever popular pumpkin spice lattes that start popping up on the menus of coffee shops all over the country this time of year.  Maybe I am in the minority & maybe I am just weird, but I have tried them more than once & I don't get the hoopla. But before you all start forming a mob to burn me at the stake, one thing that I do love and can't enough enough of are any and all desserts inspired by the popular fall must-have coffee drink.  This moist & decadent Pumpkin Spice Latte Layer Cake is a prime example of my pumpkin/coffee dessert obsession this time of the year. ;)

This cake is amazing, you all. Fan of the PSL or not, this may become your new favorite sweet treat for fall...

Pumpkin Spice Latte Layer Cake via - your favorite fall coffee drink in a moist, decadent cake form!
Pumpkin Spice Latte Layer Cake

by Frugal Foodie Mama
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Ingredients (One 2-layer cake)
    For the pumpkin spice cake
    • 2 cups all-purpose flour, plus extra for dusting the pan
    • 1 cup sugar
    • 1 cup brown sugar
    • 2 tsp baking soda
    • 1 tsp ground cinnamon
    • 1 tsp kosher or sea salt
    • 1 tsp pumpkin pie spice
    • 2 large eggs, beaten
    • 1/2 cup canola or vegetable oil
    • 1/4 cup nonfat vanilla yogurt (regular or Greek)
    • 2 tsp LorAnn Butter Vanilla Bakery Emulsion
    • 15oz can of unsweetened pumpkin purée
    For the latte frosting
    • 1 1/2 sticks (3/4 cup) of unsalted butter, room temperature
    • 2 cups powdered sugar
    • 1/2 tsp LorAnn Kona Coffee oil
    • 4oz of whipped topping, thawed
    • Cinnamon for dusting, if desired
    Position a rack in the center of the oven & preheat your oven to 350 degrees. Grease and flour two 9 inch cake pans. Set aside.

    In a large mixing bowl, whisk together all the dry ingredients- the flour through the pumpkin pie spice.
    In a medium mixing bowl, whisk together all the wet ingredients- the eggs through the pumpkin puree.
    Add the wet ingredients to the dry ingredients, mixing with a wooden spoon until just combined.

    Evenly divide the batter between the 2 prepared cake pans. Bake for 30 to 35 minutes until a toothpick inserted into the center of a cake comes out clean. Transfer to wire racks and let cool in the pans for 15 minutes. Run a butter knife around the edge of the pans to loosen the cakes. Invert the cakes onto the racks & gently shake to release them. Let cool completely before frosting the cakes.

    For the latte frosting
    In a medium mixing bowl, beat together the butter, powdered sugar, and Kona Coffee oil until smooth and creamy- about 3 minutes.
    Fold in the the thawed whipped topping until well combined.

    Once your cake layers have cooled completely, place 1 cake layer on a cake plate or platter. Using an offset spatula, spread half of the frosting over the top of the first cake layer. Spread the frosting right to the edge of the top without frosting the sides of the cake. Carefully place the second cake on top, lining up the edges. Spread the remaining frosting over the top of the cake without frosting the sides. Swirl the frosting to decorate the top. Refrigerate the cake to set the frosting. Remove from the refrigerator 15-20 minutes before serving. Dust with cinnamon before serving, if desired.

    Refrigerate any leftovers.

    Adapted from this recipe for Spiced Pumpkin Layer Cake from epicurious.
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    My two new fall baking must-haves- LorAnn Butter Vanilla Bakery Emulsion and Kona Coffee Oil! #lorannoils
    I have to say that this cake was taken to a whole other level in flavor thanks to the addition of the LorAnn Butter Vanilla Bakery Emulsion (oh my gosh, I want to start wearing this as perfume- yum!) and the Kona Coffee LorAnn Oil.  
    For real, friends. I may never use regular vanilla extract again!  Why would I want just vanilla when I can have buttery vanilla instead? ;)

    The Kona Coffee Super Strength Flavoring oil is going to become a game changer for me.  I love making coffee flavored treats, but often find I have to use more strongly brewed espresso in a recipe than I need to get the bold flavor that I want.  And I sort of loathe those freeze dried coffee granules.  This Kona Coffee oil is the perfect solution- the perfectly toasted coffee flavor I am looking for without all the extra liquid! It was perfect for the latte frosting for this cake.
    LorAnn's Super Strength Flavorings are 3 to 4 times stronger than typical extracts, so a little goes a long way with these.  LorAnn's Bakery Emulsions can be swapped out teaspoon for teaspoon for regular extracts. 
    Did I mention that both the bakery emulsions and flavorings are crazy affordable at less than $6 a bottle? 

    Pumpkin Spice Latte Layer Cake via - your favorite fall coffee drink in a moist, decadent cake form!
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    Check out the LorAnn Oils site. Which bakery emulsion and/or flavorings are first up on your must-try soon list? I have to say that I am eyeing the brand new Cinnamon Spice Bakery Emulsion right now. ;) 

    Be sure to follow LorAnn Oils on Pinterest, Facebook, and Twitter for first looks at new products and recipe inspiration! :)

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