Pumpkin Spice Latte Cake

The Pumpkin Spice Latte Cake of your dreams! Super moist PSL cake layers, spiced buttercream frosting, KAHLUA caramel sauce, and homemade whipped cream.
Pumpkin Spice Latte Cake with Spiced Buttercream, Whipped Cream, and KAHLUA Caramel Sacue! bethcakes.com
The first time I heard someone refer to a pumpkin spice latte as a “PSL,” it took me a moment. But I sort of did a double take and really had to suppress a look of disbelief from forming on my face. I don’t know why it bothered me so much! I just remember thinking, “Are people actually calling them that now? A psl? Uhhh…”

But I think I get it. Because I almost titled this post “Pumpkin Spice Latte Cake with Spiced Buttercream, Whipped Cream, and Kahlua Caramel.” Yep. Too many words.

I really wanted to make two more desserts before Thanksgiving. Another cake that involved cornbread and a pie that involved candied bacon. I’m not totally throwing out that last one though. That could still happen.

Of the Thanksgiving desserts that I’ve made so far, I’m really glad I went with this cake. It’s three layers of super moist cake, two layers of pumpkin spiced buttercream, all drizzled in Kahlua Caramel and topped with whipped cream.

Kahlua Caramel Sauce! bethcakes.com
Kahlua Caramel Sauce is a thing and it is delicious. I posted the recipe on Friday just because I was so excited about it!

To help with all the steps in this Pumpkin Spice Latte Cake, make the actual cake layers and frosting the day before. Store the frosting in a sealed container in the fridge, and then let it come to room temperature before spreading it between the cake layers. On the second day, make the caramel and drizzle it on the cake as soon as it cools. Making it the day before and then refrigerating it over night sounded like a good idea, but it thickened up a ton and the texture was just all wrong.

Also, homemade whipped cream really completes this cake. Don’t be tempted to buy the store-bought-canned stuff because it will last maybe a minute at room temperature. Then it will get all deflated and start falling apart. Plus, it’s so easy to make it yourself. Literally just pour some whipping cream in a bowl with a pinch of powdered sugar and let it whip. I know it’s a lot of steps, but the end result is totally worth it.

And it’s a large cake, so it’ll feed the crowd at your Thanksgiving festivities.

Don’t forget to save room for dessert. 😉

Pumpkin Spice Latte Cake with Spiced Buttercream, Whipped Cream, and KAHLUA Caramel Sacue! bethcakes.com

5.0 from 1 reviews
PSL Cake with Spiced Buttercream, Whipped Cream, and Kahlua Caramel Sauce
 
The Pumpkin Spice Latte Cake of your dreams! Super moist PSL cake layers, spiced buttercream frosting, KAHLUA caramel sauce, and homemade whipped cream.
Ingredients
pumpkin spice latte cake
  • 1 packet of instant coffee mix
  • 1 cup milk
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1 cup butter, room temp
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 15oz can of pumpkin puree
  • 3 large eggs
  • 1 tsp vanilla extract
pumpkin spice buttercream
  • 1 cup butter, room temp
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 tbsp milk
  • 2 cups powdered sugar
homemade whipped cream
  • 1½ cups whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
plus
  • one recipe for Kahlua Caramel Sauce
Instructions
for the cake
  1. Preheat the oven to 350 and spray three 8 inch cake pans with nonstick spray and line with parchment paper.
  2. Heat milk in a microwave safe container for about 15 seconds. Pour the milk in a cup or bowl and add the instant coffee mix. (This is one packet from a box of instant coffee.) Stir and set aside.
  3. Combine flour, baking soda, baking powder, and pumpkin pie spice in a bowl and whisk to combine.
  4. In a large bowl, beat butter on medium speed until smooth and creamy. Add granulated and light brown sugar and mix until fluffy. Add the can of pumpkin puree and mix well. Then add the eggs and vanilla extract, mixing until incorporated.
  5. Add half of the flour mixture and half of the milk mixture. (The coffee should be completely dissolved at this point.) Mix until just combined. Repeat with the second half of the flour and milk. Mix for one more minute.
  6. Divide the cake batter evenly between the three prepared pans and bake for 15-17 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
for the spiced buttercream
  1. In the bowl of a stand mixer, beat butter on medium speed until smooth and creamy. Add pumpkin pie spice, vanilla extract, and milk. Then add half of the powdered sugar. Mix on low speed until just combined, then medium speed until fully combined. Repeat with the second half of the powdered sugar. Beat on medium speed for another minute. Spread frosting between the cooled cake layers.
for the kahlua caramel sauce
  1. Follow the directions in this post for the caramel sauce. Once it's mostly cool (it can still be a tad warm), drizzle it all over the cake and let it run down the sides a little. When it stops dripping, top with whipped cream.
for the whipped cream
  1. Combine all ingredients in a bowl (or the bowl of a stand mixer) and mix on medium-high speed until stiff peaks form. Transfer whipped cream to a piping bag and pipe all over the top of the cake.
Notes
Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.

 

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