This Pumpkin Spice Latte Cake is your favorite Fall beverage in cake form! Pumpkin spice flavoured cake with an espresso buttercream.
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.
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.
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.
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.
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.
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!
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.
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.
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.
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!
Tips for this Pumpkin Spice Latte Cake:
- 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.
- Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won’t stiffen.
- Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
- The buttercream may look like it’s curdled at some point. Keep mixing until it is completely smooth.
- To help ensure your cake layers bake up nice and flat, see my tips here.
Pumpkin Spice Latte Cake
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
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.
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Notes
** 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.
Originally published on Oct 9, 2016
Jennifer says
December 17, 2018 at 9:14 AMI 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!
Olivia says
December 17, 2018 at 1:58 PMHi Jennifer! Thanks so much for the feedback and tips. I’m so glad you liked it!
Trish says
November 22, 2018 at 4:42 PMFun 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
Olivia says
November 28, 2018 at 2:22 PMHi Trish! So glad you liked it. You can definitely use less butter in the frosting! 🙂
Vanessa says
October 25, 2018 at 3:00 PMThanks for sharing! How far ahead of time can I make it?
Olivia says
October 30, 2018 at 2:34 PMHi 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.
Charlotte says
October 20, 2018 at 5:16 AMHello, 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
Olivia says
October 24, 2018 at 9:19 AMHi 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.
Nikita Hill says
October 9, 2018 at 5:16 PMI’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!!
Olivia says
October 14, 2018 at 4:47 PMHi 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/
Mary says
October 9, 2018 at 1:01 PMI 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).
Olivia says
October 9, 2018 at 2:47 PMThanks so much Mary! I hope you love this one as much as I do.
Maria says
October 7, 2018 at 3:54 AMYour 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?
Olivia says
October 9, 2018 at 2:34 PMI used the recipe as is. It made two 6″ cakes that were about 2″ tall so each layer is about 1″ tall.
Joan says
September 12, 2018 at 12:23 PMGoing 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!!
Olivia says
September 14, 2018 at 2:36 PMHi Joan! I’m so glad you’re going to try this design! Please send me a picture, I’d love to see it!
Joan says
October 7, 2018 at 5:41 PMHi 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?
Joan says
October 7, 2018 at 5:42 PMAnd when I tested the frosting recipe, it went without a hitch and people loved it. Thanks!
Olivia says
October 9, 2018 at 2:38 PMSo happy to hear that!!
Olivia says
October 9, 2018 at 2:38 PMHi Joan! I would keep mixing the colors until they looked right 🙂
Sara says
September 10, 2018 at 5:41 PMDidn’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!
Olivia says
September 14, 2018 at 2:29 PMAwesome, thanks for the tip Sara!
Erin says
September 5, 2018 at 12:17 PMI 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?
Olivia says
September 6, 2018 at 10:39 AMHi 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.
Lianne says
August 28, 2018 at 4:35 AMWhat is the size of the cake tin your using?
Olivia says
August 28, 2018 at 4:17 PMHi Lianne! I used two 6×2″ cake pans, but 6×3″ would work too.
Carol says
February 7, 2018 at 9:03 AMI 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!
Olivia says
February 9, 2018 at 9:54 AMHi 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!!
Heather says
October 4, 2018 at 7:05 AMHi Olivia what make of pans do you buy.? Im going to try this for Thanksgiving thanks
Olivia says
October 5, 2018 at 10:23 AMHi Heather! My favourite are Fat Daddios.
brooke says
November 20, 2017 at 1:05 PMwould the coffee buttercream be the icing? or could i️ add expresso powder to pumpkin spice cream cheese icing? would it possibly taste the same?
Olivia says
November 20, 2017 at 6:00 PMHi Brooke! It would taste quite different with a cream cheese frosting, but I imagine it would be equally delicious!
Joe says
November 19, 2017 at 9:03 AMI 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?
Olivia says
November 19, 2017 at 10:03 AMHi 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!! 🙂
Joe says
November 25, 2017 at 5:37 PMThanks, 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!
Olivia says
November 27, 2017 at 11:26 AMI love adding a crunchy layer to cakes to, the texture contrasts are so good! Glad it was a hit 🙂
Natalie says
November 18, 2017 at 7:31 AMI plan to make this recipe, but might use it for cupcakes. How many regular sized cupcakes do you think this would make?
Olivia says
November 19, 2017 at 10:01 AMHi Natalie! I’m not totally sure as I’ve never used it for cupcakes. Maybe 15 or so? Just a guess.
Clara says
November 15, 2017 at 2:14 AMI made this cake a couple of weeks ago and it was delicious! Thank you for sharing this!!
Olivia says
November 15, 2017 at 5:32 PMHi Clara! I happy to hear that you made it and liked it!!
Lauren says
October 29, 2017 at 4:30 AMYou 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!!
Olivia says
October 29, 2017 at 7:24 AMHi Lauren! You are the sweetest, thank you!! This is one of my favourites. I hope you like it, email me a pic!! 😀
Hakima says
September 14, 2017 at 6:41 AMI 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.
Hakima says
September 18, 2017 at 1:16 PMI 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!
Olivia says
September 19, 2017 at 3:33 PMYay! So glad to hear you liked it 🙂 And yay for the fondant pumpkins!!
JK says
August 30, 2017 at 9:49 AMHi 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?
Olivia says
August 30, 2017 at 5:10 PMYay! 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.
JK says
August 31, 2017 at 10:45 AMPerfect, 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!
Olivia says
August 31, 2017 at 2:57 PMLet me know how it turns out! 🙂
Sarah says
November 25, 2016 at 5:54 AMHi Olivia – what size is the can of pumpkin you are using?
Olivia says
November 25, 2016 at 8:58 AMHi Sarah! I think it’s a 15oz can, but I only use 1 cup of it.
Sarah says
November 28, 2016 at 1:52 PMlol sorry apparently I’m just learning how to read. Thank you for replying.
Olivia says
November 28, 2016 at 3:04 PMLol!! No problem 🙂
Sarah says
November 24, 2016 at 5:46 PMI 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! 😊
Olivia says
November 25, 2016 at 8:57 AMHi 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!
Myra says
November 24, 2016 at 7:05 AMI just made this…my cake didn’t rise?? What did I do wrong…I’m remixing and decided to look at reviews?? Any guesses?
Olivia says
November 24, 2016 at 8:15 AMHi 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.
Sarah Marie says
November 23, 2016 at 8:50 PMMade this for thanksgiving. Looks way less cute than yours but absolutely delicious! Thanks for a great recipe and inspiration.
Olivia says
November 23, 2016 at 10:26 PMAww yay! I’m sure it looks amazing. I’m so glad you like it!!
Ashley says
November 22, 2016 at 8:03 AMDid you double get recipe to make the four layers?
Olivia says
November 22, 2016 at 9:06 AMHi Ashley! No, I cut each cake layer in half before assembling.
Susana carpenter says
November 17, 2016 at 10:07 AMHi 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
Olivia says
November 17, 2016 at 3:19 PMHi 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!
Cindy Boor says
September 5, 2018 at 12:46 PMwould you happen to have the direction for that crunchy rice krispies you put in the center?
Cameron says
October 22, 2016 at 2:46 PMGorgeous 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!
Olivia says
October 22, 2016 at 3:45 PMHi 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 :).
SpecialAgentDaleBaker says
October 21, 2016 at 2:19 PMOmg 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?
Olivia says
October 21, 2016 at 3:44 PMHaha 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!
Samantha | My Kitchen Love says
October 18, 2016 at 8:59 PMYou 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!!
Olivia says
October 18, 2016 at 9:12 PMThank you!! <3 those little pumpkins 🙂 xoxox
Yvonne says
October 16, 2016 at 5:33 PMGrainy 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!
Olivia says
October 16, 2016 at 5:40 PMGood to know, thanks Yvonne!!
Dani says
October 15, 2016 at 11:51 AMThis 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?
Olivia says
October 15, 2016 at 1:29 PMAck! 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! 🙂
Justine | JustineCelina.com says
October 13, 2016 at 10:59 PMOlivia, you constantly blow me away with your creativity and innovation! Your cakes are truly works of art. Bravo!
Olivia says
October 14, 2016 at 8:42 AMYou are so sweet Justine, thank you!! <3
Jenny says
October 13, 2016 at 2:00 PMThose pumpkins are the cutest ever! The cake looks amazing. Totally digging the coffee buttercream!
Olivia says
October 13, 2016 at 3:51 PMI love the pumpkins!! So happy with them. And that coffee buttercream is to die for!
Mrs Major Hoff says
October 13, 2016 at 1:18 PMAbsolutely Stunning! I bet it’s delicious to boot!
Olivia says
October 13, 2016 at 3:50 PMThank you!! It was pretty delicious 🙂
Elizabeth @ SugarHero.com says
October 13, 2016 at 11:05 AMOh 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!
Olivia says
October 13, 2016 at 3:50 PMI am so glad I am not alone in the re-doing! See we are clearly soul sisters in more than just mini pumpkins! <3
Heather Kinnaird says
October 13, 2016 at 8:08 AMseriously, 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
Olivia says
October 13, 2016 at 3:42 PMThanks so much Heather! I’m happy with how it turned out 😀
jacquee | i sugar coat it! says
October 13, 2016 at 2:48 AMI adore the simple elegance of this cake (both versions) and the flavours, of course!
Olivia says
October 13, 2016 at 3:41 PMThanks so much Jacquee!! <3 xo
Marisa says
October 10, 2016 at 6:09 PMThe second cake definitely has more character, however both cakes are simply gorgeous! I could dig into either cakes just about anytime!
Olivia says
October 11, 2016 at 8:28 AMThanks so much Marisa! 🙂
Mary Ann | The Beach House Kitchen says
October 10, 2016 at 1:42 PMWell 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!
Olivia says
October 10, 2016 at 2:01 PMThat 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 ;).
April Woods says
October 10, 2016 at 1:15 PMi love this so hard
Olivia says
October 10, 2016 at 1:20 PMWhat’s not to love, right?? xoxoxo
Nancy says
October 10, 2016 at 12:26 PMBeautiful 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!!
Olivia says
October 10, 2016 at 12:29 PMThanks Nancy! It’s one of my fave flavours too 🙂 And I loooove the pumpkins 😀
Kelly | Maverick Baking says
October 10, 2016 at 12:22 PMWe’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 🙂
Olivia says
October 10, 2016 at 12:28 PMThanks so much Kelly! I’m glad I’m not alone :). The cake was super yummy!
Mel @ The Refreshanista says
October 10, 2016 at 11:43 AMOmg coffee buttercream on a pumpkin spice cake sounds heavenly!!! I love the way you frosted it, and of course those cute little pumpkins- stunning!
Olivia says
October 10, 2016 at 11:49 AMThanks so much Mel!! It’s a great tasting combo :). And I LOVE those pumpkins. Totally saving them :D.