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Pumpkin Spice Latte Layer Cake

Pumpkin Spice Latte Layer Cake


Pumpkin Spice Cake

  • 1 box Duncan Hines spice cake mix (15.25 oz)
  • ½ cup pumpkin puree, not pumpkin pie filling
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 cup water

Coffee Buttercream

  • 1 cup salted butter, softened
  • pinch salt
  • 1 cup shortening
  • 2 teaspoons vanilla extract
  • 1 teaspoon pure coffee extract
  • 5-6 cups powdered sugar
  • 2 tablespoons milk


Pumpkin Spice Cake

  • Heat oven to 350F. Prepare 3 6-inch cake pans with cooking spray and parchment. Set aside.
  • In stand mixer, add all ingredients and mix to combine on low speed. Increase speed to medium for 1 minute. Divide batter between cake pans.
  • Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10-15 minutes then turn out on wire rack to cool completely.

Coffee Buttercream

  • In bowl of stand mixer fitted with paddle attachment, beat butter and salt for 3 minutes. Add in shortening, vanilla, and coffee extract, and beat to combine.
  • Sift together powdered sugar. Slowly add to butter mixture, alternating with milk 1 tablespoon at a time, to desired consistency. If not using immediately, transfer to bowl, cover with plastic wrap and store in the refrigerator. Bring to room temperature and re-whip before using.

Cake Assembly

  • Level Cakes. Place bottom layer on 6-inch cake board. Using a small offset spatula, frost with approximately 1/4 cup frosting. Place second layer on top and repeat.
  • Place third layer on top (turned upside down so it is completely smooth for frosting) and apply a crumb coat over cake. Place in freezer for 15-20 minutes.
  • Frost top and sides and smooth with cake scraper/comb. Alternatively, use a small offset spatula to create a design around the outside of the cake by spinning the cake as you gently scrape a small amount of frosting away. Pipe top with 1M piping tip.
  • Serve immediately or refrigerate then bring to room temperature before serving.