Pumpkin Spice Latte Cake

mycakeschool.com

Sharon

subheading: FOR THE CAKE:

1 ½ sticks unsalted butter, slightly softened (170g)

1 cup white sugar (200g)

1 cup light brown sugar (217g)

4 large eggs - room temperature can be brought to room temperature in a bowl of very warm water

3 cups cake flour -** if you do not have cake flour, see substitution below (342g)

1 Tablespoon pumpkin pie spice -** if you do not have, see substitution below (5g)

½ teaspoon salt (3g)

1 Tablespoon baking powder (14g)

1 teaspoon baking soda (5g)

½ cup milk (121g)

1 15 oz can pumpkin (not pumpkin pie filling) (425g)

¼ cup vegetable oil (I used canola oil) (54g)

1 teaspoon vanilla extract (6g)

2 Tablespoons instant espresso granules (or instant coffee) dissolved in 1 Tablespoon (13g) water (8g)

subheading: FOR THE COFFEE SYRUP:

¼ cup sugar (50g)

¼ cup water (114g)

1 Tablespoon espresso granules or instant coffee granules (4g)

subheading: FOR THE CINNAMON ESPRESSO CREAM CHEESE FROSTING:

2 sticks unsalted butter, slightly softened (226g)

16 oz cream cheese (full fat), softened (226g) We used two 8 oz packages.

1 Tablespoon (6g) espresso granules dissolved in 2 teaspoons (8g) vanilla extract

1 teaspoon cinnamon (2g)

6 to 6 ½ cups (690g to 747g) more if needed, powdered sugar

subheading: FOR THE SWEETENED WHIPPED CREAM (FOR THE TOP OF THE CAKE):

1 cup Heavy Cream (240g)

¼ cup Confectioners sugar (29g)

1 teaspoon Vanilla Extract (4g)

Directions at mycakeschool.com

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