Before you start

I want it ready at

If you start now, it will be ready in 1 h 38 min.

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030 min1 h1 h 30 min

Hands-onWaitingOven

Get the ingredients ready

Step 1 of 8SpongeHands-on

Combine the dry ingredients: flour, baking powder, salt, coffee, spices and cocoa, and sift them.

NextBeat the yolks with the sugar and add the pumpkin purée.

Step 2 of 8SpongeHands-on

Beat the yolks with the sugar and add the pumpkin purée.

NextWhisk the whites to stiff peaks.

Step 3 of 8SpongeHands-on

Whisk the whites to stiff peaks.

NextMix the dry ingredients well with the yolk, sugar and purée mixture and fold in the whites.

Step 4 of 8SpongeHands-on

Mix the dry ingredients well with the yolk, sugar and purée mixture and fold in the whites.

NextBake at 180° for about 35 min.

Step 5 of 8SpongeOven

Bake at 180° for about 35 min.

NextWhisk the whites and, when half-whipped, add the sugar, butter and coffee.

Step 6 of 8ButtercreamHands-on

Whisk the whites and, when half-whipped, add the sugar, butter and coffee.

NextWait for the cake to cool before filling it

Step 7 of 8ButtercreamHands-on

Wait for the cake to cool before filling it

NextSpread on the whipped cream, let it chill and draw the features with more cream and chocolate chips.

Step 8 of 8DecorationWaiting

Spread on the whipped cream, let it chill and draw the features with more cream and chocolate chips.

Dinner's ready!

Jack Skellington Pumpkin Spice Latte cake