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You are here: Home / Cakes / Layer Cakes / Pumpkin Spice Latte Cake with Maple Buttercream

Pumpkin Spice Latte Cake with Maple Buttercream

November 12, 2018 *Updated* November 30, 2019 By Veena Azmanov 56 Comments

Recipe Video Print

Pumpkin Spice Latte Cake – Pumpkin Cafe Latte Cake

The rich flavor of pumpkin spice latte beverage in a cake makes it a  pumpkin spice-latte cake or shall I say Pumpkin cafe latte cake? Combine with a maple buttercream frosting this cake is a perfect fall dessert. Oil-based cake batter makes for a light and airy cake infused with warm spices, coffee, and maple syrup.  Rich decadent and perfect for a celebration or festive dessert. Topped with fondant pumpkins this cake is ready to be placed as the centerpiece for your next celebratory family dinner.

Celebrate the season of fall with pumpkin spice latte cake and maple buttercream frosting.
Ultimate Pumpkin Spice Latte Cake, Pumpkin Cake, Pumpkin Cafe Latte Cake,

Three years ago I had a customer request me to make a pumpkin spice-latte cake. At first, I was confused about what’s a pumpkin spice-latte cake. I’ve made pumpkin spice cake for years but what’s a pumpkin spice latte cake? Of course, my American husband told me all about the famous Starbucks Pumpkin Spice-latte or pumpkin cafe latte. It was a refreshing new flavor for me.

So I took my favorite pumpkin cake which already had pumpkin spice and pumpkin puree in it, and I added a dash of coffee powder to it. Voila!! Pumpkin Spice-Latte cake. The customer was thrilled. She said it was the best pumpkin-spice cake she ever had.

Three Pumpkin Cake Recipes

I shared a few pumpkin recipes with you in the last few years including these three-layer cake recipes. I think these would be perfect for Thanksgiving. Christmas or a special occasion.

This pumpkin spice latte with maple buttercream is to die for. And, my pumpkin spice cake with cream cheese frosting is full of wonderful spices with a melt in your mouth experience.
The pumpkin cream cake is a variation of my very popular vanilla cream cake because it has fresh cream in the cake batter. So, the flavor is luxurious, and it’s frosted with more whipped cream buttercream. Oh yes!

A collection of three pumpkin cakes pumpkin spice, pumpkin spice latte and pumpkin cream cake.
Ultimate Pumpkin Spice Latte Cake, Pumpkin Cake, Pumpkin Cafe Latte Cake,

About this Pumpkin Spice Cake

This week I made both cakes my Pumpkin spice cake with cream cheese frosting and this pumpkin spice-latte cake with my maple buttercream frosting. I took it with me to a family gathering, and the verdict is that they liked both. I’d love to know from you which of these two are your favorites.

Now, I must admit that my spice-latte cake has a touch of coffee, so it’s not overly coffee-flavored. I wanted to make sure the maple flavor does not get lost with the coffee. The truth is that both these cakes are very different in taste as well as in texture and process.

My pumpkin spice cake is butter-based and uses all white sugar. It has no coffee of course but a tad more of the pumpkin spice. I frost it with a no-butter cream cheese frosting or sometimes with Swiss Meringue buttercream.  My pumpkin spice latte is oil-based with half white and half brown sugar. The coffee flavor is subtle, but it’s there.  Today, I have frosted it with maple buttercream frosting, but I have tried it with coffee as well as caramel buttercream. I don’t know if it’s just me, but I love the combination of pumpkin spice with caramel. If you haven’t tired, you absolutely must.

Celebrate the season of fall with pumpkin spice latte cake and maple buttercream frosting.
Ultimate Pumpkin Spice Latte Cake, Pumpkin Cake, Pumpkin Cafe Latte Cake,

Let’s talk ingredients and substitutes (Save/Pin)

  • All-purpose flour – Yes, plain flour works great for this recipe. No need to use any cake flour or self-rising flour
  • Sugar – I have used both white and brown sugars. These add flavor and texture to the cake. The color and hint of molasses flavor from the brown sugar adds to enhance the flavor of the pumpkin spice.
  • Pumpkin Spice is a blend of warm fall spices. Pumpkin spice is readily available from most supermarkets these days, but you can make your own with spices you probably already have in your kitchen. You can find my recipe for pumpkin spice here.
  • Vanilla extract – A good quality vanilla goes a long way in enhancing the flavor of your baked goods.
  • Maple syrup – This is an expensive ingredient but one that will add so much flavor to your buttercream. Often a maple extract is a great substitute. I prefer a good quality maple syrup. You may choose to use 1 tsp maple extract and substitute the maple syrup in the recipe with fresh cream.
  • Coffee Powder – I use instant coffee powder, but you can use regular coffee powder. I like a subtle hint of coffee, so I’ve used only 1/2 tsp, but you can use up to one tsp.

Homemade Pumpkin Puree

I always use homemade pumpkin puree, not the canned puree. To me, we make pumpkin desserts to celebrate that pumpkins are in season so why use the canned when I can use the fresh produce. Having said that, you can totally use canned pumpkin puree.

In case you wondering how to make pumpkin puree. It is very simple and easy.

  • Clean, cut pumpkin in half or quarters. Remove seeds
  • Sprinkle with olive oil and bake in a hot oven at 180 C / 375 F for 25 to 35 minutes or until tender
  • Cover and let cool for a while then peel off the skin
  • Pulse the pumpkin in the blender until smooth with a few tablespoons of water as needed
  • Use in any recipe that needs pumpkin puree as an ingredient including this.
  • Homemade pumpkin puree can be kept in the fridge for up to 5 or 6 days and can be frozen in the freezer for up to 3 months.
Celebrate the season of fall with pumpkin spice latte cake and maple buttercream frosting.
Ultimate Pumpkin Spice latte Cake, Maple Buttercream Frosting, Pumpkin Cake, Pumpkin Spice Cake.

Useful Tips and Tools

  • If you bake often, it would be a good idea to invest in a cake mixer. Because often we try to mix by hand and then we are too tired to give it enough creaming or mixing. So, if you are making this cake go ahead and remove that K-Mix or Kitchen Aid from your kitchen cabinet.You don’t have to buy an expensive stand mixer, a simple hand mixer works great too.
  • Having said that, a simple Bowl, whisk and Spatula with a little extra effort will do the trick too. 
  • I believe in weighing ingredients by weight, which makes my kitchen scaleone of the most valuable items when baking.
  • The same goes for mymeasuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
  • I think one set of baking pans is a must for anyone a home baker. Personally, I like to bake three layers rather than torte my cakes and it bakes faster too. For most of my layer cake recipes on this blog I use 3 x 6-inch round pans or 2 x 8-inch round pans.
  • Once baked always invert your cakes on a cooling rack. This encourages air circulation and prevents the steam from pooling at the bottom of the pan.
  • Every oven works differently. So the baking times are just guidelines. In the case of cakes, a skewer inserted in the center is a great indication. If the cake bakes too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do then is adjust the temperature accordingly
Celebrate the season of fall with pumpkin spice latte cake and maple buttercream frosting.
Ultimate Pumpkin Spice Latte Cake, Pumpkin Cake, Pumpkin Cafe Latte Cake,

How to Make A Pumpkin Spice Latte Cake, Pumpkin Cafe Latte Cake (Save/Pin)

Prepare cake

  • Preheat the oven to 170 C/ 340 F
  • Grease and line 3 x 6-inch round cake pans or 2 x 8-inch round cake pans
  • Combine flour with baking powder, baking soda, pumpkin spice, Coffee powder, and salt – set aside.
Preparing the cake batter for this pumpkin cake with coffee flavor Progress PicturesPumpkin Spice Latte Cake Progress Pictures1
Preparing the cake batter for this pumpkin cake with coffee flavor Progress PicturesPumpkin Spice Latte Cake Progress Pictures5
Preparing the cake batter for this pumpkin cake with coffee flavor Progress PicturesPumpkin Spice Latte Cake Progress Pictures2
Preparing the cake batter for this pumpkin cake with coffee flavor Progress PicturesPumpkin Spice Latte Cake Progress Pictures6
  • Whip the eggs with both sugars until light and foamy.
  • Add oil and whip a minute more.
  • Then add the pumpkin puree, buttermilk, and vanilla.
  • Lastly, add the flour mixture – combine well.
  • Divide equally between the prepared baking pans
  • Bake for 30 to 35 minutes or until a skewer inserted in the center comes clean.
  • Cool on a wire rack completely before you decorate.
Preparing the cake batter for this pumpkin cake with coffee flavor Progress PicturesPumpkin Spice Latte Cake Progress Pictures7
Pour the pumpkin spice cake batter into the baking pan Progress PicturesPumpkin Spice Latte Cake Progress Pictures9
Preparing the cake batter for this pumpkin cake with coffee flavor Progress PicturesPumpkin Spice Latte Cake Progress Pictures8
Three layers of pumpkin spice cake with cafe latte flavor - Progress picturesPumpkin Spice Latte Cake Progress Pictures10

Prepare Maple Buttercream

  • Cream butter until smooth
  • Add the salt, vanilla and maple syrup
  • Gradually add the powdered sugar while continuing to mix.
  • Once all the powdered sugar is added, continue to whip the buttercream until light and fluffy
  • It will become whiter but also light and airy like whipped cream.
  • If you want a maple color, you will need to add a food gel color because maple syrup does not have any color.
Frosting the pumpkin cake with maple buttercream frosting Progress PicturesPumpkin Spice Latte Cake Progress Pictures18
Frosting the pumpkin cake with maple buttercream frosting Progress PicturesPumpkin Spice Latte Cake Progress Pictures11
Frosting the pumpkin cake with maple buttercream frosting Progress PicturesPumpkin Spice Latte Cake Progress Pictures20
Frosting the pumpkin cake with maple buttercream frosting Progress PicturesPumpkin Spice Latte Cake Progress Pictures12

Assemble

  • Once cooled, cut the domes off the cake layers
  • Brush each layer with the cooled sugar syrup
  • Place a cake layer on the cake board or cake stand.
  • Top with a big dollop of maple buttercream – spread evenly.
  • Then top the second cake layer on top followed by buttercream and the last layer.
  • Place the cake in the fridge if necessary, so the layers hold together.
  • Spread the remaining buttercream around and top of the cake.
  • Create a rustic buttercream look by just swirling the buttercream as shown in the video.
Frosting the pumpkin cake with maple buttercream frosting Progress PicturesPumpkin Spice Latte Cake Progress Pictures14
Making fondant pumpkins as cake toppers for the top of the pumpkin cakePumpkin Spice Latte Cake Progress Pictures17
Frosting the pumpkin cake with maple buttercream frosting Progress PicturesPumpkin Spice Latte Cake Progress Pictures16
Making fondant pumpkins as cake toppers for the top of the pumpkin cakePumpkin Spice Latte Cake Progress Pictures22

Decorate

  • I’ve used fondant pumpkin on this cake. I’ve shown you how to make these in this video here.
  • Alternatively, you can pipe remaining maple buttercream on the top with a drizzle of maple syrup
  • Enjoy!
Celebrate the season of fall with pumpkin spice latte cake and maple buttercream frosting.
Ultimate Pumpkin Spice Latte Cake, Pumpkin Cake, Pumpkin Spice Cake,

Tips for making this Pumpkin Spice Latte Cake

  • Use instant coffee granules that will dissolve in the batter easily. Alternatively, you can also use up to 2 to 4 tbsp brewed espresso.
  • Make sure the pumpkin spice is fresh. Spices kept for too long loose flavor. I make a fresh batch of homemade pumpkin spice every year.
  • Use unflavored cooking oil to bring out the flavor of the pumpkin.
  • Grease and line the pans with parchment for easy release.
  • Keep cakes moist by brushing the layers with simple syrup – simple syrup is a mixture of sugar and water boiled until the sugar is dissolved.
  • Cool the cakes for a few hours before frosting or the frosting will melt on warm cakes.
  • Use cake strips to bake flat cakes.
Celebrate the season of fall with pumpkin spice latte cake and maple buttercream frosting.

Pumpkin Spice Latte Cake with Maple Buttercream Frosting

Author: Veena Azmanov
5 from 28 votes
Print Pin Rate
Prep Time: 1 hr 30 mins
Cook Time: 35 mins
Total Time: 1 hr 5 mins
Calories: 503kcal
Adjust Servings Here: 18 Servings

Description

The rich flavor of pumpkin spice latte beverage in a cake makes it a  pumpkin spice-latte cake. Combine with a maple buttercream frosting this cake is a perfect fall dessert you’ve been craving for. Oil-based cake batter makes for a light and airy cake infused with warm spices, coffee, and maple syrup.  Rich decadent and perfect for a celebration or festive dessert. Topped with fondant pumpkins this cake is ready to be placed as the centerpiece for your next festive family dinner. 

Ingredients

For the cake

  • 320 grams (2.56 cups) All-Purpose Flour 
  • 150 grams (0.75 cups) White Sugar
  • 160 grams (0.73 cups) Brown Sugar
  • 3 Eggs
  • 190 ml  (0.85 cups) Cooking Oil
  • 120 ml (0.49 cups) Pumpkin Puree
  • 120 ml (0.5 cups) Buttermilk 
  • 1 tsp  (1 tsp) Pumpkin Spice
  • 1/2 tsp Coffee Powder instant
  • 2 tsp (2 tsp) Baking powder
  • 1/2 tsp  (0.5 tsp) Baking soda
  • 1/4 tsp  (0.25 tsp) salt
  • 2 tsp (2 tsp) Vanilla

For the frosting

  • 1/4 cup Sugar Syrup
  • 4 cups Maple Buttercream Frosting (recipe below)

For the Maple Buttercream

  • 342 grams (1.51 cups) Unsalted Butter
  • 600 grams (5 cups) Powdered Sugar
  • 80 ml (0.25 cups) Maple Syrup
  • 2 tsp  (2 tsp) Vanilla Extract
  • 1 tsp  (1 tsp) Maple extract
  • 2 drops (2 drops) gel-food color optional

Decorations (optional)

  • 100 grams (3.53 oz) Orange fondant
  • 50 grams (1.76 oz) green fondant
  • 50 grams (1.76 oz) brown fondant
ADJUST SERVINGS HERE – 18 Servings

Instructions

Prepare cake

  • Preheat the oven to 170 C/ 340 F
  • Grease and line 3 x 6-inch round cake pans or 2 x 8-inch round cake pans
  • Combine flour with baking powder, baking soda, pumpkin spice, and salt – set aside.
  • Whip the eggs with both sugars until light and foamy.
  • Add oil and whip a minute more.
  • Then add the pumpkin puree, buttermilk, and vanilla.
  • Lastly, add the flour mixture – combine well.
  • Divide equally between the prepared baking pans
  • Bake for 30 to 35 minutes or until a skewer inserted in the center comes clean.
  • Cool on a wire rack completely before you decorate.

Prepare Maple Buttercream

  • Cream butter until smooth
  • Add the salt, vanilla and maple syrup
  • Gradually add the powdered sugar while continuing to mix.
  • Once all the powdered sugar has been added continue to whip the buttercream until light and fluffy
  • It will become whiter but also light and airy like whipped cream.
  • If you want a maple color, you will need to add a food gel color. Because maple syrup does not have any color.

Prepare simple syrup

  • Boil the sugar and water for two more minutes after all the sugar has dissolved
  • Set aside to cool completely.

Assemble

  • Once cooled, cut the domes off the cake layers
  • Brush each layer with the cooled simple syrup
  • Place a cake layer on the cake board or cake stand.
  • Top with a big dollop of maple buttercream – spread evenly.
  • Top the second cake layer on top followed by buttercream and the last layer.
  • Place the cake in the fridge if necessary so the layers hold together.
  • Spread the remaining buttercream around and top of the cake.
  • Create a rustic buttercream look by simply swirling the buttercream as shown in the video. 

Decorate

  • I’ve used fondant pumpkin on this cake. I’ve shown you how to make these in this video here.
  • Alternatively, you can pipe remaining maple buttercream on the top with a drizzle of maple syrup
  • Enjoy!

Recipe Video

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Nutrition Information
Nutrition Facts
Pumpkin Spice Latte Cake with Maple Buttercream Frosting
Amount Per Serving
Calories 503 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 11g55%
Cholesterol 41mg14%
Sodium 84mg4%
Potassium 124mg4%
Carbohydrates 70g23%
Fiber 0g0%
Sugar 52g58%
Protein 2g4%
Vitamin A 1525IU31%
Vitamin C 0.3mg0%
Calcium 55mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords – Layer cake, Maple, Pumpkin, Pumpkin Puree, Pumpkin Spice, Pumpkin Spice Latte
Did you make this recipe? I’d love to hear about itMention @veenaazmanov or #tag on Instagram #veenaazmanov

Frequently asked questions

How long with this Pumpkin Spice Latte Cake Last?

If properly stored, this pumpkin cake will last for 2 to 3 days at room temperature. It can be kept in the fridge for up to 5 or 6 days

Can I freeze this pumpkin spice cake?

Yes. You can but before frosting it. 
Freeze it on a tray for a few hours then wrap well in cling/plastic wrap, followed by a parchment paper and then aluminum foil. Thaw wrapped in the fridge for 24 hours so the condensation will stay on the papers, not the cake.

What other pans can I use to make this pumpkin cafe latte cake?

If you don’t want to make a layer cake like this. you can
Pour this batter in a sheet 9 x 13 sheet pan – a pumpkin spice sheet cake.
You can also pour the batter into a well-greased and dusted bundt pan for a Pumpkin Spice Latte bundt cake.
And these can also be baked into 24 beautiful Pumpkin Spice Latte cupcakes.

Can I omit or replace the eggs to make an eggless pumpkin spice latte cake?

This recipe works best with eggs. I do have an eggless vanilla cake recipe that can be used as a base to make a pumpkin spice latte flavor with the addition of pumpkin spice and pumpkin puree.

Can I omit the coffee in this pumpkin spice cake

Yes, you can. In fact, I have a Pumpkin spice cake without coffee and frosted with cream cheese frosting. Perhaps you may like to try that tried and tested recipe.

What other frostings can I use for this pumpkin spice latte cake?

There are so many other choices for frosting. Such as:
Swiss or Italian Meringue Buttercream 
French or German Buttercream Frosting 
Chocolate Buttercream Frosting 
I have over 30 plus frosting recipes on this blog. And I highly recommend checking them out.

Over 30 homemade buttercream frosting recipes by Veena Azmanov all in one place.
30 Plus Homemade Buttercream Frosting Recipes
Need a buttercream recipe in 5 minutes? Have a buttercream related question? Wondering what buttercream to use for your cake? It’s all here in one place. 30 plus homemade buttercream frosting recipes for you to explore. With recipes, tips, trick, and troubleshooting, as well as popular questions, answered.

Save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.

Celebrate the season of fall with pumpkin spice latte cake and maple buttercream frosting.
Ultimate Pumpkin Spice Latte Cake, Pumpkin Cake, Pumpkin Spice Cake,

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Author – Veena Azmanov

About Veena Azmanov

I’ve always loved cooking, baking, and cake decorating but couldn’t afford to attend culinary schools. So, I had to learn my way through trials and errors.
Here you can find my delicious, often healthy, and practical recipes, along with instructional videos and tutorials. In addition, I provide cake decorating recipes, tutorials, and tips on how to start your own cake decorating business.
I am also a contributor to two other websites – Cake Decorating Tutorials and East Indian Recipes.

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Reader Interactions

Comments

  1. Dawn Conklin

    September 14, 2019 at 4:27 pm

    Your cake looks so amazing! I am not good at decorating, but I am definitely going to try this. Both of my girls love pumpkin spice lattes so this will be a great treat for them and they will help me decorate it as well 🙂 Time to make some lattes and do some baking!

    Reply
    • Veena Azmanov

      September 15, 2019 at 7:47 am

      Thanks, Dawn. They will love this one. So amazing.

      Reply
  2. Julia

    September 14, 2019 at 4:24 pm

    Mmm…this cake sounds delicious. Love those cute tiny pumpkins.

    Reply
    • Veena Azmanov

      September 15, 2019 at 7:47 am

      Thanks, Julia.

      Reply
  3. Denisse Salinas

    September 14, 2019 at 3:47 pm

    Oh, how I’ve been craving all things pumpkin spice lately! This cake looks amazing and would be the perfect way to kick off fall baking season!

    Reply
    • Veena Azmanov

      September 15, 2019 at 7:48 am

      Absolutely, You must make. Thanks, Denisse.

      Reply
  4. Natalie

    September 14, 2019 at 3:45 pm

    This cake looks absolutely gorgeous! Perfect for the season ♥

    Reply
    • Veena Azmanov

      September 15, 2019 at 7:48 am

      Thanks, Natalie

      Reply
  5. Annie

    September 14, 2019 at 3:32 pm

    This cake is stunning!! I could just do with a big slice now with my coffee. What a flavour combination too, I just love Pumpin Spice Latte anything!

    Reply
    • Veena Azmanov

      September 15, 2019 at 7:49 am

      Thanks, Annie. It’s so easy to make.

      Reply
  6. Kate Hackworthy

    November 21, 2018 at 3:31 pm

    What a stunning pumpkin cake! Perfect for this season.

    Reply
    • Veena Azmanov

      November 23, 2018 at 12:00 am

      Thank you, Kate. yes, perfect for the season .

      Reply
  7. Mel

    November 21, 2018 at 3:20 pm

    Oh my goodness, your cake looks absolutely epic! What a beauty. I love those autumnal flavours and the general look of the cake.

    Reply
    • Veena Azmanov

      November 21, 2018 at 11:31 pm

      Thank you, Mel.

      Reply
  8. Danielle

    November 21, 2018 at 1:59 pm

    What a beautiful looking cake. I want to dive right in to that icing!

    Reply
    • Veena Azmanov

      November 21, 2018 at 11:29 pm

      Me too. Thanks Danielle

      Reply
  9. Danielle Wolter

    November 21, 2018 at 1:46 pm

    OMG I am so in love with this. Pumpkin is one of my favorite parts of fall. Love the maple syrup and just the touch of coffee. Sounds like perfection!

    Reply
    • Veena Azmanov

      November 21, 2018 at 11:28 pm

      Thank you, Danielle

      Reply
  10. Bintu | Recipes From A Pantry

    November 21, 2018 at 1:39 pm

    That maple buttercream sounds absolutely incredible! I definitely would love a slice of this cake!

    Reply
    • Veena Azmanov

      November 21, 2018 at 11:28 pm

      Thank you, Bintu.

      Reply
  11. Jyothi (Jo)

    November 19, 2018 at 6:07 pm

    Such a gorgeous tall cake! Look at that layering, i’m blown away really!
    Spectacular work Veena

    Reply
    • Veena Azmanov

      November 19, 2018 at 8:49 pm

      Thank you Jyothi.

      Reply
  12. Jacque Hastert

    November 19, 2018 at 3:35 pm

    What a gorgeous looking cake! It sounds fantastic!

    Reply
    • Veena Azmanov

      November 19, 2018 at 8:52 pm

      Thank you, Jacque

      Reply
  13. Jagruti Dhanecha

    November 19, 2018 at 11:41 am

    Cake with pumpkin spice latte is a great idea, perfect to celebrate autumn.

    Reply
    • Veena Azmanov

      November 19, 2018 at 8:55 pm

      Thank you, Jagruti.

      Reply
  14. Claire

    November 19, 2018 at 8:26 am

    This looks divine! And I love the idea of making the buttercream frosting a maple frosting. I’m sure that makes the cake extra delicious!

    Reply
    • Veena Azmanov

      November 19, 2018 at 8:58 pm

      Thank you, Claire. Yes, that frosting is to die for.

      Reply
  15. Leslie Haasch

    November 19, 2018 at 5:21 am

    Those little fondant pumpkins are just precious! I don’t think I could get them to look as cute as you did.

    Reply
    • Veena Azmanov

      November 19, 2018 at 9:00 pm

      Thank you, Leslie.

      Reply
  16. Sam

    November 19, 2018 at 2:16 am

    Yum! This cake looks amazing. It would be the perfect treat after Thanksgiving dinner!

    Reply
    • Veena Azmanov

      November 19, 2018 at 9:00 pm

      Absolutely, Sam.

      Reply
  17. Tina

    November 18, 2018 at 5:10 pm

    I could eat pumpkin spice all year round. I don’t know why it’s only relegated to the Fall. Your cake is a great idea, it looks amazing and fun to make. Thanks for this!

    Reply
    • Veena Azmanov

      November 18, 2018 at 11:39 pm

      Thank you, Tina.

      Reply
  18. anne lawton

    November 18, 2018 at 1:06 am

    That cake looks so good! Those pictures have me wanting a big piece of that cake right now.

    Reply
    • Veena Azmanov

      November 18, 2018 at 7:29 am

      Thanks, Anne.

      Reply
  19. Marisa Franca

    November 17, 2018 at 10:23 pm

    This is one fantastic looking cake. Everything you have going on here is a real win in the flavor department. I love pumpkin everything — especially with a latte. This would be gorgeous on the dessert table. Forget the turkey and dressing and get right to the dessert.

    Reply
    • Veena Azmanov

      November 18, 2018 at 7:30 am

      Thank you, Marisa. Me too love anything pumpkin.

      Reply
  20. Ruchi

    November 17, 2018 at 7:22 am

    Beautiful cake! It represents fall season so well, with its pumpkins, warm spices , maple and all those comforting flavors paired together.

    Reply
    • Veena Azmanov

      November 17, 2018 at 7:54 pm

      Thank you, Ruchi. Yes, it sure is very fall inspired

      Reply
  21. Kelly

    November 15, 2018 at 11:54 pm

    You left out the eggs in the ingredient list. Had to go back to the video to see it’s 3. 🙂

    Reply
    • Veena Azmanov

      November 16, 2018 at 12:48 am

      Ooop.. sorry Kelly. Not sure how I missed that. Just added the eggs. yes, there are three eggs. Thanks for bringing it to my attention.

      Reply
  22. Analida Braeger

    November 14, 2018 at 11:07 pm

    All the things I love. Buttercream, pumpkin, warm spices, cake, lattes. What’s not to adore about this decadent and beautiful cake? Thank you for sharing.

    Reply
    • Veena Azmanov

      November 15, 2018 at 10:19 pm

      Thank you, Analida. You will love this cake for sure.

      Reply
  23. Dana

    November 14, 2018 at 6:16 pm

    I love maple buttercream frosting! I bet it pairs wonderfully with this cake… this cake is beautiful!

    Reply
    • Veena Azmanov

      November 15, 2018 at 10:16 pm

      It’s so good with this cake Dana.

      Reply
  24. Denise

    November 13, 2018 at 10:48 pm

    I too like pumpkin spice with caramel ……but the maple buttercream sounds really, really good too! I love to watch your videos…..they make it look so easy!

    Reply
    • Veena Azmanov

      November 13, 2018 at 11:49 pm

      Thank you, Denise. Happy you like my videos.

      Reply
  25. Jolina

    November 13, 2018 at 4:40 pm

    I’m one of those people who gets addicted to PSL in the fall lol! So this is the perfect cake for me. I love the sound of caramel buttercream with it. Yum!!

    Reply
    • Veena Azmanov

      November 14, 2018 at 12:05 am

      Me too Jolina. Love Pumpkin spice anything

      Reply
  26. Jacque Hastert

    November 13, 2018 at 3:31 pm

    Wow! This cake is stunning. A great way to impress our guests this holiday season!

    Reply
    • Veena Azmanov

      November 14, 2018 at 8:14 am

      Thank you, Jacque.

      Reply
  27. Elaine Benoit

    November 13, 2018 at 3:28 pm

    You’ve done it again Veena. Just when I think your cakes can’t look tastier, you come up with an even more spectacular cake. I love pumpkin and your cake looks beautiful and delicate in flavor. I know I would love this cake, for sure!

    Reply
    • Veena Azmanov

      November 14, 2018 at 8:13 am

      Thank you so much, Elaine. So happy you like it.

      Reply
  28. Gloria

    November 13, 2018 at 2:58 am

    I am a pumpkin fanatic…who happens to LOVE lattes. This is my kind of cake. Not only does it sound totally delicious…it is so beautiful. What a great dessert for the holiday table. I would love it as a birthday cake…and my birthday is in MAY!!

    Reply
    • Veena Azmanov

      November 13, 2018 at 7:55 am

      Thank you, Gloria. I hope you try this one.

      Reply

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About Veena Azmanov

About Veena Azmanov

Welcome to my blog

I’ve always loved cooking, baking, and cake decorating but couldn’t afford to attend culinary schools. So, I had to learn my way through trials and errors.
Here you can find my delicious, often healthy, and practical recipes, along with instructional videos and tutorials. In addition, I provide cake decorating recipes, tutorials, and tips on how to start your own cake decorating business.
I am also a contributor to two other websites – Cake Decorating Tutorials and East Indian Recipes.

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