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Home » Cakes » Pumpkin Spice Latte Cake

Pumpkin Spice Latte Cake

By Olivia, 158 Comments

This post may contain affiliate links. Please see my full Disclosure Policy for details.
Jump to Recipe

This Pumpkin Spice Latte Cake is your favorite Fall beverage in cake form! Pumpkin spice cake with a coffee buttercream.

Pumpkin Spice Latte Cake with fondant pumpkins

Carrying on with last week’s theme of pumpkin recipes, this week I bring you a Pumpkin Spice Latte Cake! It’s been a while since I’ve had a post for you that was riddled with failures, so this one surely won’t disappoint. Much to the dismay of the lazy baker in me, what you’re seeing here is actually version #2 of this cake…

I had been thinking about doing another pumpkin spice latte recipe for a while now, since it’s one of my favourite Fall beverages. I made a Pumpkin Spice Latte Bundt Cake last year, and I wanted to translate that into a layer cake for this year.

Let’s talk about these adorable little pumpkins, because they’re clearly the stars of the show here.

Close up of fondant pumpkins

I wasn’t totally sure how I wanted to decorate this Pumpkin Spice Latte Cake initially — specifically, I didn’t know what to do with the frosting — but what I did know was that I wanted pumpkins on it in some way. I can be lazy, so I was really hoping to find some candy pumpkins that I could use as decorations.

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Sadly, the closest I found were these ones from Wilton, which would have been good except they’re flat on one side, and I wanted them to be perfectly round. Sticking two together wouldn’t be “clean” enough for the look I was going for, so I gave them a pass.

Overhead shot of Pumpkin Spice Latte Cake and fondant pumpkins

How to make fondant pumpkins

I was going to have to resort to making my own. The old me would have been totally gung-ho for this, but the new me wasn’t particularly keen on it. Cake decorating used to be my main focus and I loved doing it, but it has been a loooong time since I’d worked with fondant or gumpaste in this capacity.

I was hoping to find pre-colored orange and green fondant to make my life easier, but no luck, so I ended up buying some white fondant that I would have to color (SIGH).

In hindsight, this actually worked out for the better, because I feel like there is more variety in the colors, and they’re not as bright as they likely would have been if I had used pre-colored fondant.

Oh, and I actually should have used gumpaste instead of fondant as it dries harder, which would have been better for the vines.

Close up shot of a small fondant pumpkin with vine.

Can we talk about how much better the Wilton fondant is these days?? I hadn’t used it in years and have vivid memories of it being dry, hard to work with, and not very tasty.

I’m happy to say that I was pleasantly surprised. It’s virtually the same as the marshmallow fondant I made a few months ago. In texture anyhow, I didn’t actually taste it.

Pumpkin Spice Latte Cake with an espresso buttercream

Anyhow, fondant in hand, I dug through my color gels and picked a few that I thought would work well. I ended up using combinations of the following:

  • Pumpkins – Wilton Orange, Wilton Buttercup Yellow, Americolor Terracotta
  • Vines – Wilton Kelly Green, Wilton Moss Green
  • Stalks – Americolor Chocolate Brown

The pumpkins didn’t take all that long to make, and I totally enjoyed doing it. After the fondant was colored, I tore off small sections and rolled them into balls, then used a gumpaste tool (the teal one pictured here) to make the creases in the pumpkins.

I rolled a tiny amount of brown fondant between my fingers until it resembled a stalk, and did the same with the leaves except I flattened them out (I attached them with a bit of water using a small, damp paintbrush).

For the vines, I rolled a very thin strip and then coiled it around a chopstick. Here’s where the gumpaste would have been better — it would have dried quicker and been easier to work with, albeit more fragile. The fondant worked just fine overall, though. Note: if the fondant gets too sticky, just rub some shortening onto your hands and/or the fondant.

I am obsessed with how these pumpkins turned out!

Close up of fondant pumpkins on a pumpkin spice latte cake

Ok, so you’re probably wondering where the fail part of this Pumpkin Spice Latte Cake comes in…

Well, I didn’t take enough time to think about what I wanted to do with the frosting. I wanted the pumpkins to stand out, so I opted to go for completely smooth sides and top. Except that it wasn’t completely smooth and looked boring as *&^%.

I didn’t realize this until after I spent well over an hour taking pictures and cutting into the cake. UGH. I hated this damn cake. So much. And just so you can see what I’m talking about, here’s a pic.

Version 1 of a Pumpkin Spice Latte Cake

After some much needed ranting and cursing to my friend Chrisy, I decided to redo the entire thing. Thankfully, I was able so salvage the pumpkins. I pulled them off the cake and stored them in an airtight container until I was ready to tackle it again.

I know it’s not that bad, but it’s just not what I had in mind for this Pumpkin Spice Latte Cake at all.

Pumpkin flavoured cake layers and an espresso buttercream.

Version #2 went much better. I tried a naked cake style first, but thought it still looked too plain, so decided to go with swirls on the sides.

I wish I had kept the top flatter, but oh well! It is what it is, and it is better than the first. I added more espresso into the second version as well, which added more flavour and color.

Slice of Pumpkin Spice Latte Cake

OH except I just remembered that for some reason my frosting was totally grainy in the new cake. Like, completely grainy. I don’t know wtf happened there — I’d made swiss meringue buttercream dozens of times and it’s always perfect, but I guess I didn’t dissolve the sugar for long enough? When I tested it, it was hot and didn’t feel grainy. SIGH.

Oh, and I also over-baked the cake this time (lol). Whatever. This Pumpkin Spice Latte Cake still tasted delicious, albeit a bit crunchy from the frosting. All in all though, I’m really glad I redid it!

Looking for More Fall Cake Recipes?

  • Pumpkin Cake with Candied Pecans
  • Maple Cake with Maple Streusel
  • Sweet Potato Cake with Marshmallow Frosting
  • Maple Streusel Pumpkin Cake
  • Pear & Walnut Cake with Honey Buttercream

Tips for this Pumpkin Spice Latte Cake:

  • Converting pan sizes is always tricky. Here’s a site I use as a guideline.
  • To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so.
  • The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
  • The frosting can be placed in an airtight container and refrigerated for 1 week for frozen for 3 months. Bring to room temperature and rewhip before using.
  • Be sure to use instant espresso powder (not granules) in the buttercream. Otherwise, dissolve the granules in 1 Tbsp hot water and let cool before adding to the frosting.
  • I used the following color gels for the fondant pumpkins:
    • Pumpkins – Wilton Orange, Wilton Buttercup Yellow, Americolor Terracotta
    • Vines – Wilton Kelly Green, Wilton Moss Green
    • Stalks – Americolor Chocolate Brown 
  • Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
  • Learn how to keep your cakes moist using Simple Syrup.
  • To help ensure your cake layers bake up nice and flat, check out my How to Bake Flat Cake Layers post!

Cake on a cake stand.
Print Pin Rate
4.91 from 22 votes

Pumpkin Spice Latte Cake

Your favorite Fall beverage in cake form! Pumpkin spice flavoured cake with an espresso buttercream.
Course Dessert
Cuisine Cake
Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Servings 12
Calories 520kcal
Author Olivia

Ingredients

Pumpkin Cake:

  • 1 2/3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/4 cup unsalted butter melted, cooled
  • 1/4 cup vegetable oil
  • 2/3 cup granulated sugar
  • 2/3 cup light-brown sugar packed
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 large eggs room temperature

Coffee Buttercream:

  • 3 large egg whites
  • 1 cup granulated sugar
  • 1 1/2 cups unsalted butter cubed, room temperature
  • 1 1/2 Tbsp instant espresso powder dissolved in 1-2 tsp hot water, cooled
US Customary - Metric

Instructions

Pumpkin Cake:

  • Preheat oven to 350F and grease & flour two 6" cake pans.
  • In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, and salt.
  • In a large bowl, whisk together sugars, melted butter, oil, pumpkin, and eggs.
  • Add dry to wet and mix until just combined.
  • Divide batter evenly between prepared pans and bake until a toothpick inserted into the center comes out mostly clean (approx. 35-40 mins).
  • Cool in pans on wire rack for 10mins, then turn out onto wire racks to cool completely.

Coffee Buttercream:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  • Place bowl over a hot water bath on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 3mins).
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
  • Add espresso. Whip until smooth.**

Assembly:

  • Cut each layer of cake in half horizontally.
  • Place one layer of cake onto a serving plate or cake stand. Top with 1/2 to 2/3 cup buttercream. Repeat with remaining layers.
  • Crumb coat the entire cake (thin coat of frosting all over the cake). Chill for 30mins.
  • Use the remaining frosting to cover the outside of the cake. Decorate the top and sides with a swirl if desired (I used a large offset spatula to do this). Decorate with fondant pumpkins.

Recipes You May Like

  • Pumpkin Spice Latte Bundt Cake. Your favourite Fall beverage in a cake! Pumpkin & coffee flavoured cake with a milk & sugar glaze. | livforcake.com
    Pumpkin Spice Latte Bundt Cake
  • Pumpkin Cake with Candied Pecans
  • A bundt cake on a white cake stand sitting on top of a wooden table.
    Rum & Eggnog Bundt Cake
  • A large cake sitting on top of a table
    Vanilla Latte Cake

Notes

* Wipe your mixer bowl and whisk down with lemon juice or vinegar to make sure it is completely grease free and make sure there is no trace of yolk in your whites or your meringue will not stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth. If it looks soupy, place it in the fridge for 20mins and rewhip.
Calories: 520kcalCarbohydrates: 55gProtein: 4gFat: 32gSaturated Fat: 21gCholesterol: 102mgSodium: 132mgPotassium: 193mgFiber: 1gSugar: 40gVitamin A: 4050IUVitamin C: 0.8mgCalcium: 60mgIron: 1.4mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.
Originally published on Oct 9, 2016

Pumpkin spice latte cake photo collage

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October 8, 2020

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    Recipe Rating




  1. Sonya Thompson says

    December 22, 2020 at 6:41 AM

    Hey there. I am planning to use this recipe for cupcakes and noticed there is no milk. Is that because of the pumpkin? Just curious.

    Reply
    • Olivia says

      December 22, 2020 at 9:07 AM

      Hi Sonya! Yes, the pumpkin adds the moisture to the cake.

      Reply
  2. Stephanie Mumbower says

    November 25, 2020 at 9:19 PM

    I made this in 2, 8” pans and it didn’t rise at all… They look like pancakes… I know I should have doubled the batter but is it normal for them to be so dense and not rise?

    Reply
    • Olivia says

      November 26, 2020 at 9:20 AM

      Hi Stephanie! The recipe calls for two 6″ pans. They would be quite flat in 8″ ones! The cakes are definitely more on the dense side (vs light & fluffy) and don’t rise a ton but they should rise. If there was no rise at all I would double check that your baking powder is still active.

      Reply
  3. Lyssa says

    November 24, 2020 at 2:17 PM

    Hi there! If I wanted to infuse the cake with a flavored simple syrup (for an extra moist sponge), would you recommend a pumpkin pie spice or an espresso infused syrup? Or just a regular simple syrup? Thanks!!

    Reply
    • Jacki says

      November 24, 2020 at 6:23 PM

      I was thinking a pumpkin spice simple syrup for mine BUT I changed my mine because im swapping out the buttercream for an American buttercream so I can make the pumpkins out of it and they’ll hold up better. Im also doing a layer of spice apple pie filling and a salted caramel drip.

      Basically, it’s going to be fall asf.

      Reply
      • Olivia says

        November 25, 2020 at 9:41 AM

        LOVE that flavour combo Jacki! Sounds crazy delicious.

        Reply
    • Olivia says

      November 25, 2020 at 9:35 AM

      Hi Lyssa! It really just depends on if you’d like to add more flavour anywhere. If it were me I’d do an espresso one 🙂

      Reply
      • Lyssa says

        November 25, 2020 at 12:16 PM

        Both of your ideas sound great! I’ll try an espresso simple syrup and let you know how it turns out 🙂

        Reply
  4. Mollie Simpson says

    November 15, 2020 at 12:54 PM

    5 stars
    This cake was so moist and delicious! It was a huge hit! Thank you so much for the recipe! I needed a larger cake so I doubled the recipe and divided the batter into (6) 8-inch pans. I baked them for about 35 minutes. I ended up only using 5 of the layers for the cake and did not need to cut them in half. It definitely made a statement! Thanks again .

    Reply
    • Olivia says

      November 16, 2020 at 9:35 AM

      Hi Mollie! I’m so happy you loved this one. Thanks so much for your tips!

      Reply
  5. Tresa says

    November 14, 2020 at 1:48 PM

    5 stars
    Liv, thank you so much for your website and recipes. I made this cake for a ladies’ luncheon and it turned out wonderful! This was the first time I ever did anything with fondant and the swirl icing worked great. The only thing I added was sprinkling a little cinnamon on the top.

    Your blog and recipes have given me the courage to try to bake things I would have never even imagined.
    Thank you so much.

    Reply
    • Olivia says

      November 16, 2020 at 9:15 AM

      Hi Tresa! Thank you so much for the sweet comment! I’m so happy you’re venturing into baking cakes and that my blog is helping you with that 🙂 Happy you loved this one! Can’t wait to hear what you try next 😀

      Reply
  6. Raj Vullakula says

    November 9, 2020 at 3:50 PM

    Your cake looks super tall. How many 8 inch cakes did you bake? Thanks

    Reply
    • Olivia says

      November 10, 2020 at 9:04 AM

      Hi Raj! The recipe is for 6″ cake pans. I talk about the specifics in my post.

      Reply
  7. Simone says

    November 8, 2020 at 10:08 AM

    5 stars
    This cake barely survived the weekend. It was delicious!
    I made a german buttercream instead since I didnt have a mixer.
    Super moist cake and not too sweet either. Thanks for the recipe!

    Reply
    • Olivia says

      November 9, 2020 at 9:18 AM

      Hi Simone! Thanks for the amazing feedback! So glad you loved it 🙂

      Reply
  8. Susanne says

    November 3, 2020 at 7:36 AM

    A perfect combination of flavors. I made this for guests this past weekend. The only thing I changed was making the pumpkins out marzipan instead of fondant. Thanks for another fantastic recipe!!

    Reply
    • Olivia says

      November 3, 2020 at 9:38 AM

      Hi Susanne! So happy you loved it. Thanks for the feedback!

      Reply
  9. Margaret Rolph says

    October 29, 2020 at 6:37 PM

    5 stars
    Oh, another fabulous cake! So moist and the spices are jus t right, With the coffee buttercream, the pumpkin latte flavor is a delight. I love your recipes. Your tips and directions are so helpful. Thank you!

    Reply
    • Olivia says

      October 30, 2020 at 4:10 PM

      Hi Margaret! Thank you so much, I’m so glad you loved it! <3

      Reply
  10. Yasmine says

    October 29, 2020 at 6:25 PM

    Hi! I’m excited to try this recipe, but was wondering can I use espresso from a Nespresso machine instead of powdered espresso!!?

    Reply
    • Olivia says

      October 30, 2020 at 4:09 PM

      Hi Yasmine! You could try it but I’m not sure it would be strong enough. You shouldn’t add more than 1 or 2 Tbsp as it can affect the texture of the frosting. I’m just not sure if that would be enough for the flavour to come through. You can give it a try though and see? Be sure it’s completely cooled before adding it to the buttercream.

      Reply
  11. Violet C says

    October 17, 2020 at 5:34 AM

    I love all your recipes but just wondering if I changed the serving size to 6 would that make a small 3 layer 4” cake?!

    Reply
    • Olivia says

      October 19, 2020 at 10:23 AM

      Hi Violet! Converting pan sizes is always tricky. Here are some sites I use as a guideline:

      http://www.joyofbaking.com/PanSizes.html
      https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts

      I haven’t tried myself, but I have heard that halving a 6″ cake will make a 4″ cake.

      Reply
  12. Kat says

    October 7, 2020 at 12:01 PM

    Hi! I am going to make these as cupcakes in two days but I cannot find instant espresso powder – only instant coffee powder.
    Will this make a big difference?

    Reply
    • Olivia says

      October 8, 2020 at 9:39 AM

      Hi Kat! It’s not as strong as espresso powder so you may want to use more of it. Be sure to dissolve it in a bit of hot water before using in the buttercream.

      Reply
      • Kat says

        October 8, 2020 at 12:10 PM

        Thank you I’ll give that a try!

        Reply
  13. Donna Brown says

    October 5, 2020 at 11:53 AM

    Your basic Swiss buttercream frosting has only 1 cup of butter for the 3 egg whites and 1 cup of sugar. Why did you increase this recipe to 1 1/2 cups of butter? It is a delicious recipe and I’ll be making it again!

    Reply
    • Olivia says

      October 6, 2020 at 10:19 AM

      Hi Donna! I tend to experiment with my SMBC recipes and add more or less ingredients as needed. the 3:1:1.5 ratio is one I use most often but some people find that too buttery so I reduced it to 3:1:1 for my standard recipe.

      Reply
  14. Suzanne Perry says

    September 30, 2020 at 5:59 PM

    The recipe calls for 2 6” cake pans. Is that a typo? Should it be 9”?

    Reply
    • Olivia says

      October 1, 2020 at 3:16 PM

      Hi Suzanne! No, I used two 6″ pans and cut each layer in half.

      Reply
  15. Sarah says

    September 27, 2020 at 10:09 PM

    5 stars
    This cake is incredible – tastes just like a pumpkin spice latte!

    Thank you for another wonderful recipe. This was so easy to make and the combination of the cake and buttercream is wonderful.

    I think I added a bit more coffee to the buttercream than the recipe specified, but I had no issues with it, and it tastes amazing. Your swiss meringue is the only one I’ve made and I’ve had success each and every time I’ve made it (which is only 3 times, but it’s so scary!).

    Reply
    • Olivia says

      September 28, 2020 at 9:40 AM

      Hi Sarah! thank you for the amazing feedback. I’m so glad you loved it!

      Reply
  16. Jessica says

    September 13, 2020 at 6:14 PM

    Can’t wait to try this recipe! Question about the buttercream though. I don’t have a paddle attachment for my mixer, can I just use regular beaters to add the butter? Or do you have any other suggestions? Thanks in advance 🙂

    Reply
    • Olivia says

      September 14, 2020 at 11:21 AM

      Hi Jessica! You can just use the regular beaters. Is it a hand mixer? If so it could be a bit more of a challenge. See this post for more details https://livforcake.com/swiss-meringue-buttercream-recipe/

      Reply
  17. Michelle says

    August 22, 2020 at 5:20 PM

    Was planning on converting to 2, 9” round pans. What size can of pumpkin purée?

    Reply
    • Olivia says

      August 24, 2020 at 10:47 AM

      Hi Michelle! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html Based on that I would double the recipe.

      Reply
  18. Trista says

    November 28, 2019 at 5:25 PM

    Would I have to double the recipe for two 8 in cake pans

    Reply
    • Olivia says

      November 29, 2019 at 4:42 PM

      Hi Trista! I would 1.5x the recipe. Or you can 2x and make cupcakes with any extra batter.

      Reply
      • Trista says

        December 1, 2019 at 12:06 PM

        Can i use cake flour

        Reply
        • Olivia says

          December 2, 2019 at 9:37 AM

          Hi Trista! Yes, cake flour should work fine.

          Reply
  19. Marten says

    October 31, 2019 at 4:43 PM

    5 stars
    Thanks for your recipe! Although it was only the third cake I ever made, it tasted really well. I added a thin layer of caramel fudge on top before adding the buttercream. This gave a nice sweetness in addition to the spiciness of the (homemade) pumpkin spice.

    I also stuffed the pumpkins with some cupcake and fudge filling.

    Check out the result here: https://imgur.com/J8zYS3e

    Thanks for this nice recipe!!

    Reply
    • Olivia says

      November 4, 2019 at 3:11 PM

      Hi Marten! I’m so happy you liked this cake. Your version is perfect!! I love your pumpkins and how you decorated it <3 Thanks for including your photo and for the tip about the caramel fudge -- yum!!

      Reply
  20. Cortnie says

    October 20, 2019 at 1:30 PM

    This looks amazing! Do you have any recommendations if I were to turn this into a 13×9 sheet cake?

    Reply
    • Olivia says

      October 21, 2019 at 9:24 AM

      Hi Cortnie! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html I might recommend you 1.5x the recipe and try that. You can change the Servings to 18 to get the amounts.

      Reply
  21. Whipped says

    October 4, 2019 at 3:39 AM

    5 stars
    Beautiful cake and one of my favorite fall flavors!! The pumpkins are amazing! Please Share more Recipes like that

    Reply
    • Olivia says

      October 7, 2019 at 9:06 AM

      Thank you! So glad you like it 🙂

      Reply
  22. Jen says

    September 29, 2019 at 3:01 PM

    Do you have a video on how you did the swirls with the offset spatula with the icing. It looks so pretty!!

    Reply
    • Olivia says

      September 30, 2019 at 10:24 AM

      Hi Jen! I don’t have a video myself but here’s the general idea: https://youtu.be/nEKFCtXlOBU?t=163 I just hold my spatula on the side of the cake and move it up slightly while constantly turning the turntable.

      Reply
  23. Jade says

    September 13, 2019 at 5:28 PM

    Hey there! Beautiful cake. I just wanted to provide some polite feedback. I wanted to go through the article and read about the recipe and enjoy the photos, but I was afraid of running into the decor with the little holes in them. I have trypophobia, as do many others. I don’t mean to sound like a burden or as someone that wants to nag, but I was wondering if in the future you’d consider maybe not putting one of those items in your photos. It’s very triggering. I hope I’m not being rude. I hope you have a wonderful day and continue to do amazing work. Sending positive vibes your way!

    Reply
    • Olivia says

      September 16, 2019 at 9:26 AM

      Hi Jade! Thanks so much for your feedback, I will refrain from using those in future photos!

      Reply
      • Sarah says

        March 26, 2020 at 3:18 PM

        The decor is beautiful and appropriate for fall. Can’t wait to try this!

        Reply
        • Olivia says

          March 27, 2020 at 2:15 PM

          Thank you! I hope you love it 🙂

          Reply
  24. Bailey says

    September 11, 2019 at 11:42 AM

    This recipe looks amazing! Do you think this frosting would be firm enough to make a striped buttercream cake out of this?

    Reply
    • Olivia says

      September 12, 2019 at 9:44 AM

      Hi Bailey! For sure, it should work great for that!

      Reply
  25. Jennifer says

    December 17, 2018 at 9:14 AM

    5 stars
    I made only the Pumpkin Cake portion of this recipe.

    Changes I made:

    – Made 1.5x the recipe and pour into one 8-inch round tin. Torted it into 2 layers.

    – Took 70 minutes to bake.

    I liked that this cake was mixed by hand and I didn’t need to use my stand mixer or hand mixer! Great, moist crumb while still being sturdy to stacking! Mine had a bit of a floral undertone in taste… not sure why and nothing bad at all! I used the Pumpkin Pie Spice from King Arthur Flour. I think next time I would add some extra Cinnamon!

    Reply
    • Olivia says

      December 17, 2018 at 1:58 PM

      Hi Jennifer! Thanks so much for the feedback and tips. I’m so glad you liked it!

      Reply
  26. Trish says

    November 22, 2018 at 4:42 PM

    4 stars
    Fun recipe thank you! My daughter and I just made a pinata cake from this recipe with espresso m&ms in the center! Great Thanksgiving day dessert! I personally found the frosting a bit too buttery. I suppose if I make again I will simply use less butter and see how it turns out. Thanks again, for a great recipe

    Reply
    • Olivia says

      November 28, 2018 at 2:22 PM

      Hi Trish! So glad you liked it. You can definitely use less butter in the frosting! 🙂

      Reply
  27. Vanessa says

    October 25, 2018 at 3:00 PM

    Thanks for sharing! How far ahead of time can I make it?

    Reply
    • Olivia says

      October 30, 2018 at 2:34 PM

      Hi Vanessa! It will last in the fridge for a couple days, but you can make each component in advance and freeze instead until ready to assemble.

      Reply
  28. Charlotte says

    October 20, 2018 at 5:16 AM

    5 stars
    Hello, I really love the sound of this and I have chosen to bake this cake for my Food Technology project. The problem is that I only have 100 minutes to mix, bake, cool it and ice it. I will make all the decorations the night before, but is there any way I could cut down the time? Is it possible that if I just do two layers by baking one pan, that the cooling and baking time are cut down? If so, could you please tell me the new baking heat and time?

    xx

    Reply
    • Olivia says

      October 24, 2018 at 9:19 AM

      Hi Charlotte! If you bake in one pan it will actually take much longer. I suggest spreading the batter amongst 4 pans to bake up thinner layers. The baking temperature should stay the same but the time will vary depending on how thick the layers are. You can also cut the recipe in half.

      Reply
  29. Nikita Hill says

    October 9, 2018 at 5:16 PM

    I’m thinking about making this cake for a trip this weekend and I need it to survive a 3-4 hr drive. My plan is to make everything ahead of time and then assemble/frost once I arrive. I have never made meringue buttercream, so I’m not sure how it would hold up. Would it be okay to make the buttercream ahead, store (chilled), then sit out at room temp a little bit before frosting?

    Also, I love everyone’s ideas for adding a little crunch layer. Any suggestions for a recipe for that part?

    Thanks!!

    Reply
    • Olivia says

      October 14, 2018 at 4:47 PM

      Hi Nikita! Sorry for the delayed reply. You can totally make the buttercream in advance and refrigerate. Bring to room temp and rewhip before using. For the crunch, any kind of streusel-like topping would work! You can leave out the spices if you prefer:
      https://livforcake.com/maple-cake/
      https://livforcake.com/apple-crisp-cake/

      Reply
  30. Mary says

    October 9, 2018 at 1:01 PM

    5 stars
    I usually can’t wade through all the text to get to the recipes, but your was so entertaining that it went too fast. Can’t wait to make this. I love meringue buttercream. I think it would be amazing frosting with mint added on a chocolate cake(leave the pumpkin, sans spice, in for that dense moistness).

    Reply
    • Olivia says

      October 9, 2018 at 2:47 PM

      Thanks so much Mary! I hope you love this one as much as I do.

      Reply
  31. Maria says

    October 7, 2018 at 3:54 AM

    Your cake looks way taller and the layers look no where near as thin as they would be just using the two cakes cut in half to make the 4 layers, Did you double the recipe and make 4 6” cakes for this photo?

    Reply
    • Olivia says

      October 9, 2018 at 2:34 PM

      I used the recipe as is. It made two 6″ cakes that were about 2″ tall so each layer is about 1″ tall.

      Reply
      • Kaia says

        October 20, 2019 at 9:48 AM

        Can I ask why you use 6 inch cake pans instead of 8? I’m always disappointed that my cakes look much shorter than in photos like yours. Is it for the height? I though 8 was the typical sized for cakes.

        Reply
        • Olivia says

          October 21, 2019 at 9:15 AM

          Hi Kaia! I prefer the look of smaller and taller cakes, but most of my 6″ cake recipes should work in 8″ pans.

          Reply
  32. Joan says

    September 12, 2018 at 12:23 PM

    5 stars
    Going to use this design for my nieces baby shower in October. So, going to do a test run in the next few days. First time for Swiss meringue and my niece doesn’t like pumpkin so I’m going to do a vanilla bean cake with vanilla bean frosting. Her shower is Lil pumpkin themed, so she loves this design. Oh and I’m going to try to do the pumpkins with gum paste, I’ve never used it before, so lots of new stuff to try out!! Thanks for the inspiration!! Wish me luck!!

    Reply
    • Olivia says

      September 14, 2018 at 2:36 PM

      Hi Joan! I’m so glad you’re going to try this design! Please send me a picture, I’d love to see it!

      Reply
      • Joan says

        October 7, 2018 at 5:41 PM

        Hi Olivia! I tried making the terra cotta colored pumpkins today, but they came out pink, do I need to mix with the orange or yellow to get the shade that you did?

        Reply
        • Joan says

          October 7, 2018 at 5:42 PM

          And when I tested the frosting recipe, it went without a hitch and people loved it. Thanks!

          Reply
          • Olivia says

            October 9, 2018 at 2:38 PM

            So happy to hear that!!

        • Olivia says

          October 9, 2018 at 2:38 PM

          Hi Joan! I would keep mixing the colors until they looked right 🙂

          Reply
  33. Sara says

    September 10, 2018 at 5:41 PM

    Didn’t take time to read through the entirety of the comments-but I did make cupcakes and it made 18! The frosting is oh-so-delicious!

    Reply
    • Olivia says

      September 14, 2018 at 2:29 PM

      Awesome, thanks for the tip Sara!

      Reply
  34. Erin says

    September 5, 2018 at 12:17 PM

    I can’t wait to try out your recipes!
    I’ve seen meringue buttercream recipes that say to heat up the eggs to at least 140 F. Is that not necessary?

    Reply
    • Olivia says

      September 6, 2018 at 10:39 AM

      Hi Erin! It’s actually 160F. It’s ideal to do if you’re concerned about contamination from the whites. I’m too lazy to whip out a thermometer so just do it until it’s no longer grainy and hot to the touch.

      Reply
  35. Lianne says

    August 28, 2018 at 4:35 AM

    What is the size of the cake tin your using?

    Reply
    • Olivia says

      August 28, 2018 at 4:17 PM

      Hi Lianne! I used two 6×2″ cake pans, but 6×3″ would work too.

      Reply
  36. Carol says

    February 7, 2018 at 9:03 AM

    I have been searching my area for 6″cake pans and would you believe that I cannot find any? I did not check Walmart because usually the type they have there are not the best quality and that is what I am after when I buy pans or any sort of kitchenware now. I hate buying anything and having to buy it again because it is so cheap.Anyway I found just beautiful ones on Amazon and am waiting rather impatiently for them to arrive. I cannot wait to try those beautiful cakes I see on your posts!This is one that I will be making ASAP when I get my hands on those pans!

    Reply
    • Olivia says

      February 9, 2018 at 9:54 AM

      Hi Carol! Bummer about the 6″ pans! But to be honest, I think I ordered mine all online — they’re not common in the stores here either. I totally agree about buying high quality pans too! I hope you love this one. Let me know how it turns out!!

      Reply
      • Heather says

        October 4, 2018 at 7:05 AM

        Hi Olivia what make of pans do you buy.? Im going to try this for Thanksgiving thanks

        Reply
        • Olivia says

          October 5, 2018 at 10:23 AM

          Hi Heather! My favourite are Fat Daddios.

          Reply
  37. brooke says

    November 20, 2017 at 1:05 PM

    5 stars
    would the coffee buttercream be the icing? or could i️ add expresso powder to pumpkin spice cream cheese icing? would it possibly taste the same?

    Reply
    • Olivia says

      November 20, 2017 at 6:00 PM

      Hi Brooke! It would taste quite different with a cream cheese frosting, but I imagine it would be equally delicious!

      Reply
  38. Joe says

    November 19, 2017 at 9:03 AM

    5 stars
    I made this last week to test the flavor combo and recipe…OMG, YUMMMMMM!

    Having said that, the batter was quite thick and the cake came out dense. More like pumpkin bread than cake. Reread the recipe to make sure I followed it exactly, and I did. Unless, of course, the cake is SUPPOSED to be on the dense side in which case it came out perfectly! 🙂

    Any thoughts?

    Reply
    • Olivia says

      November 19, 2017 at 10:03 AM

      Hi Joe! The cake is definitely more on the dense side due to the pumpkin in the batter. It sounds like it came out perfectly for you, I’m so glad you liked it!! 🙂

      Reply
      • Joe says

        November 25, 2017 at 5:37 PM

        5 stars
        Thanks, Olivia.

        I added the streusel from the maple/pumpkin cake to this one, but substituted pumpkin pie spice for the cinnamon. It added a nice textural element and a little more spice flavor. It was a hit on Thanksgiving!

        Reply
        • Olivia says

          November 27, 2017 at 11:26 AM

          I love adding a crunchy layer to cakes to, the texture contrasts are so good! Glad it was a hit 🙂

          Reply
  39. Natalie says

    November 18, 2017 at 7:31 AM

    I plan to make this recipe, but might use it for cupcakes. How many regular sized cupcakes do you think this would make?

    Reply
    • Olivia says

      November 19, 2017 at 10:01 AM

      Hi Natalie! I’m not totally sure as I’ve never used it for cupcakes. Maybe 15 or so? Just a guess.

      Reply
  40. Clara says

    November 15, 2017 at 2:14 AM

    5 stars
    I made this cake a couple of weeks ago and it was delicious! Thank you for sharing this!!

    Reply
    • Olivia says

      November 15, 2017 at 5:32 PM

      Hi Clara! I happy to hear that you made it and liked it!!

      Reply
  41. Lauren says

    October 29, 2017 at 4:30 AM

    5 stars
    You are my cake go-to site! I’ve been asked to make cupcakes and I needed a pumpkin version… low and behold you have a nice inventory 🙂 this one, however, sounds too good not too make! You’re so creative. I rely on you to keep making me look like a baker 😉
    Thanks for sharing your recipes and tips!!

    Reply
    • Olivia says

      October 29, 2017 at 7:24 AM

      Hi Lauren! You are the sweetest, thank you!! This is one of my favourites. I hope you like it, email me a pic!! 😀

      Reply
  42. Hakima says

    September 14, 2017 at 6:41 AM

    I want to try making these cute pumpkins, but I’ve never worked with fondant before, so I’m a bit scared. I also don’t have anything. I guess I’d have to start with getting the fondant and the coloring. I found a good deal on Amazon for a color kit. It’s not wilton, but it’s for icing, fondant, etc. As for the fondant, how many lbs should I get? And should I use as little color as possible?

    Also, how small/large are these? They look big, but since the cake is only 6in, I’m assuming they’re quite small.

    But I’m totally excited to take on this challenge!! 😀 Also, your cake is absolutely wow! I don’t even care so much for pumpkin and I plan to make this cake. lol

    I’ve made at least 3 of your cakes in the last couple weeks and they have all been AMAZING. Thank you so much for posting delicious recipes.

    Reply
    • Hakima says

      September 18, 2017 at 1:16 PM

      I ended up doing the cute little fondant pumpkins and they came out great. Cake was amazing! I decided to go with a cream cheese frosting instead of the swiss meringue because I knew most people I know liked the pumpkin/cream cheese combo. But I accidentally dumped the entire can of pumpkin puree into the cake. BUT, it came out SO moist and not overpowering at all! So. Good!

      Reply
      • Olivia says

        September 19, 2017 at 3:33 PM

        Yay! So glad to hear you liked it 🙂 And yay for the fondant pumpkins!!

        Reply
  43. JK says

    August 30, 2017 at 9:49 AM

    5 stars
    Hi Liv! This cake was FANTASTIC! I made two last Halloween and both were a hit. Not too sweet, perfect combo of flavors, and so suitable for fall. This year I was wondering what I would need to do with the measurements if I wanted to turn this cake into cupcakes, or into an 8″ cake. Do you have any suggestions?

    Reply
    • Olivia says

      August 30, 2017 at 5:10 PM

      Yay! I’m so glad you liked it. I LOVE this cake. If you 1.5x the recipe, it should work for two 8″ cake rounds. Is that enough or do you want 3 layers? For cupcakes you can just use it as is, but reduce the baking time — start checking them at 15mins.

      Reply
      • JK says

        August 31, 2017 at 10:45 AM

        Perfect, thank you! I’d like 3 layers for the 8″ so I guess I’ll double the recipe and just have a little extra for a small batch of cupcakes or something!

        Reply
        • Olivia says

          August 31, 2017 at 2:57 PM

          Let me know how it turns out! 🙂

          Reply
  44. Sarah says

    November 25, 2016 at 5:54 AM

    Hi Olivia – what size is the can of pumpkin you are using?

    Reply
    • Olivia says

      November 25, 2016 at 8:58 AM

      Hi Sarah! I think it’s a 15oz can, but I only use 1 cup of it.

      Reply
      • Sarah says

        November 28, 2016 at 1:52 PM

        lol sorry apparently I’m just learning how to read. Thank you for replying.

        Reply
        • Olivia says

          November 28, 2016 at 3:04 PM

          Lol!! No problem 🙂

          Reply
  45. Sarah says

    November 24, 2016 at 5:46 PM

    5 stars
    I made this for my “5th Annual-ish Pumpkin Dessert Off” vs. my brother-in-law and it was a hit! My mom only has two 9-in cake pans, so I doubled the cake recipe and it was the right amount. I did NOt cut them in half horizontally, and had just enough frosting as stated for each layer and the sides.

    I had a little “happy oops” when I added the instant espresso powder to the buttercream without dissolving it in water first (lol… it was early) but I ended up adding 1 tsp of brewed coffee, in addition to the 1.5 tbsp of powder. The espresso powder actually gave the frosting a “rustic” look and it didn’t make it too grainy. My family thought it was intentional and loved it. As I said, a very happy oops! 😊

    Reply
    • Olivia says

      November 25, 2016 at 8:57 AM

      Hi Sarah! Yay! I’m so glad everyone liked it 🙂 I actually never used to dissolve my espresso powder either, but mine is very fine and would incorporate fully. I love the idea of the rustic look!

      Reply
  46. Myra says

    November 24, 2016 at 7:05 AM

    4 stars
    I just made this…my cake didn’t rise?? What did I do wrong…I’m remixing and decided to look at reviews?? Any guesses?

    Reply
    • Olivia says

      November 24, 2016 at 8:15 AM

      Hi Myra! Is your baking powder old? It’s possible that it could be expired. You can test it by adding 1/2 teaspoon of baking powder to warm water. The mixture should fizz.

      Reply
  47. Sarah Marie says

    November 23, 2016 at 8:50 PM

    5 stars
    Made this for thanksgiving. Looks way less cute than yours but absolutely delicious! Thanks for a great recipe and inspiration.

    Reply
    • Olivia says

      November 23, 2016 at 10:26 PM

      Aww yay! I’m sure it looks amazing. I’m so glad you like it!!

      Reply
  48. Ashley says

    November 22, 2016 at 8:03 AM

    Did you double get recipe to make the four layers?

    Reply
    • Olivia says

      November 22, 2016 at 9:06 AM

      Hi Ashley! No, I cut each cake layer in half before assembling.

      Reply
  49. Susana carpenter says

    November 17, 2016 at 10:07 AM

    5 stars
    Hi Olivia,
    I baked 5 cakes of this recipe for some friends. LL OF THEM LOVED THE CAKE!! I added Coarsely crushed rice crispies coated on caramelizad sugar between the layers to give the cake an extra texture. This feature was absolutely a success. Everyone asked me what were “the crunchy bites”, and when I told them these were just rice crispier, they could not believe it!
    I would like to bake this cake for Xgiving dinner using three 9″ cake pans. How can I convert the measurements accordingly?
    Thank you very much, Olivia. I have baked all the recipes you post and I cannot thank you enough for all the wealth of baking skills you have added to my repertoire.
    Best regards, susana

    Reply
    • Olivia says

      November 17, 2016 at 3:19 PM

      Hi Susana! You are so sweet, thank you!! I’m so glad everyone liked the cake and great tip about adding some crunchy texture! Love that. I think if you want to use three 9″ cake pans you should 3x the recipe. Let me know how it turns out!

      Reply
    • Cindy Boor says

      September 5, 2018 at 12:46 PM

      would you happen to have the direction for that crunchy rice krispies you put in the center?

      Reply
  50. Cameron says

    October 22, 2016 at 2:46 PM

    Gorgeous work! I love the swirls on the sides and top of the cake. Can you share how you did those, or do you have a tutorial up elsewhere? Thanks!

    Reply
    • Olivia says

      October 22, 2016 at 3:45 PM

      Hi Cameron! Thanks!! I don’t have a tutorial, but I’m sure there are some online. Basically, I smooth the sides and then press an offset spatula into the side of the cake and spin it as I move the spatula up. If that makes sense :).

      Reply
  51. SpecialAgentDaleBaker says

    October 21, 2016 at 2:19 PM

    Omg I have all the ingredients to make this cake right now except for instant espresso! But I have coffee and a french press. Can I MacGyver an alternative?

    Reply
    • Olivia says

      October 21, 2016 at 3:44 PM

      Haha yes, that should work! Just make it as strong as possible and try not to use more than 1 Tbsp of the coffee in the frosting (more might be ok but I haven’t tried). Oh and make sure it’s completely cooled before adding to the frosting!

      Reply
  52. Samantha | My Kitchen Love says

    October 18, 2016 at 8:59 PM

    You outdid yourself with these adorable little pumpkins! And your espresso buttercream sounds and looks like perfection! I love the swirls on top! I can’t wait to see your next cake!!

    Reply
    • Olivia says

      October 18, 2016 at 9:12 PM

      Thank you!! <3 those little pumpkins 🙂 xoxox

      Reply
  53. Yvonne says

    October 16, 2016 at 5:33 PM

    Grainy frosting can happen if you use ANY other brand of powdered sugar than C&H. Even a little bit of another brand can make it turn. This is due to some companies cutting their cane sugar with beet sugar!!! It took me a long time to figure out why sometimes my frosting was perfect and other times was grainy. Beautiful cake and sounds yum!

    Reply
    • Olivia says

      October 16, 2016 at 5:40 PM

      Good to know, thanks Yvonne!!

      Reply
      • Margaret says

        October 30, 2019 at 11:04 AM

        But the recipe calls for granulated. Are we supposed to use powdered?

        Reply
        • Olivia says

          October 30, 2019 at 1:10 PM

          Hi Margaret! No, be sure to use granulated for the cake and buttercream 🙂 I think Yvonne was referring to American buttercreams that use powdered sugar.

          Reply
  54. Dani says

    October 15, 2016 at 11:51 AM

    This looks gorgeous. I’d love to make it but I have a question. Butter weighs 113 grams per half cup. You list 1/4 cup but 170 g which I believe would be a cup and a half. Which is correct?

    Reply
    • Olivia says

      October 15, 2016 at 1:29 PM

      Ack! Good catch. The first recipe I tested used 3/4 cup butter (170g) and I missed updating that part. I’ve updated the recipe now. Please let me know how you like it! 🙂

      Reply
  55. Justine | JustineCelina.com says

    October 13, 2016 at 10:59 PM

    Olivia, you constantly blow me away with your creativity and innovation! Your cakes are truly works of art. Bravo!

    Reply
    • Olivia says

      October 14, 2016 at 8:42 AM

      You are so sweet Justine, thank you!! <3

      Reply
  56. Jenny says

    October 13, 2016 at 2:00 PM

    Those pumpkins are the cutest ever! The cake looks amazing. Totally digging the coffee buttercream!

    Reply
    • Olivia says

      October 13, 2016 at 3:51 PM

      I love the pumpkins!! So happy with them. And that coffee buttercream is to die for!

      Reply
  57. Mrs Major Hoff says

    October 13, 2016 at 1:18 PM

    Absolutely Stunning! I bet it’s delicious to boot!

    Reply
    • Olivia says

      October 13, 2016 at 3:50 PM

      Thank you!! It was pretty delicious 🙂

      Reply
  58. Elizabeth @ SugarHero.com says

    October 13, 2016 at 11:05 AM

    Oh my gosh! I thought I was the only insane person who completely remakes recipes because I hate the way the photos turn out. SERIOUSLY. I have done it probably a dozen times. And it’s the worst when it’s a cake like this, with multiple components! It’s aggravating to be so picky, but at the same time, once that thought gets into my head, I loathe the pictures and HAVE to redo them before I feel comfortable sharing them. So, uh, I guess I’m glad we’re both crazy?

    Also I love that we’re mini pumpkin soul sisters this week. Great minds, etc!

    Reply
    • Olivia says

      October 13, 2016 at 3:50 PM

      I am so glad I am not alone in the re-doing! See we are clearly soul sisters in more than just mini pumpkins! <3

      Reply
  59. Heather Kinnaird says

    October 13, 2016 at 8:08 AM

    seriously, this is one of the prettiest fall cakes I have ever seen!! I thought the first one look great oo, but the swirls definitely add a lot to the overall look. it is just stunning

    Reply
    • Olivia says

      October 13, 2016 at 3:42 PM

      Thanks so much Heather! I’m happy with how it turned out 😀

      Reply
  60. jacquee | i sugar coat it! says

    October 13, 2016 at 2:48 AM

    I adore the simple elegance of this cake (both versions) and the flavours, of course!

    Reply
    • Olivia says

      October 13, 2016 at 3:41 PM

      Thanks so much Jacquee!! <3 xo

      Reply
  61. Marisa says

    October 10, 2016 at 6:09 PM

    The second cake definitely has more character, however both cakes are simply gorgeous! I could dig into either cakes just about anytime!

    Reply
    • Olivia says

      October 11, 2016 at 8:28 AM

      Thanks so much Marisa! 🙂

      Reply
  62. Mary Ann | The Beach House Kitchen says

    October 10, 2016 at 1:42 PM

    Well the final version looks absolutely stunning Olivia! You are so persistent and have such patience! I greatly admire you and your talent! Those pumpkins on top are totally adorable and your photos are fabulous!

    Reply
    • Olivia says

      October 10, 2016 at 2:01 PM

      That is maybe the nicest comment ever. Thanks so much Mary Ann! I don’t know if it’s patience or insanity — one or the other ;).

      Reply
  63. April Woods says

    October 10, 2016 at 1:15 PM

    i love this so hard

    Reply
    • Olivia says

      October 10, 2016 at 1:20 PM

      What’s not to love, right?? xoxoxo

      Reply
  64. Nancy says

    October 10, 2016 at 12:26 PM

    Beautiful cake and one of my favorite fall flavors!! The pumpkins are amazing! I will agree that the second cake has more character but I wouldn’t say no to a slice of either cake!!

    Reply
    • Olivia says

      October 10, 2016 at 12:29 PM

      Thanks Nancy! It’s one of my fave flavours too 🙂 And I loooove the pumpkins 😀

      Reply
  65. Kelly | Maverick Baking says

    October 10, 2016 at 12:22 PM

    We’ve all been there. I’ve seen myself throw a whole cake away in rage just because a bit broke off or something, oops! I love the look you’ve gotten with #2, so simple but so pretty, and the cake sounds yummyyyyyy 🙂

    Reply
    • Olivia says

      October 10, 2016 at 12:28 PM

      Thanks so much Kelly! I’m glad I’m not alone :). The cake was super yummy!

      Reply
  66. Mel @ The Refreshanista says

    October 10, 2016 at 11:43 AM

    Omg coffee buttercream on a pumpkin spice cake sounds heavenly!!! I love the way you frosted it, and of course those cute little pumpkins- stunning!

    Reply
    • Olivia says

      October 10, 2016 at 11:49 AM

      Thanks so much Mel!! It’s a great tasting combo :). And I LOVE those pumpkins. Totally saving them :D.

      Reply
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I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from Vancouver, BC. Creating classic cake recipes with a modern twist.
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