Comments on: Pumpkin Spice Latte Cake

By: Olivia

Olivia — Wed, 26 Nov 2025 17:18:11 +0000

In reply to Britt.

Hi Britt! If you’re used to American buttercream SMBC can be quite different. Some people love it, some hate it. It is definitely more buttery but should not taste like you’re eating straight up butter. I have a detailed tutorial here with tips on how to make sure if stays fluffy: https://livforcake.com/swiss-meringue-buttercream-recipe/ I’m surprised you couldn’t taste the coffee though!

By: Britt

Britt — Sat, 22 Nov 2025 01:59:58 +0000

The cake is delicious but the buttercream just tasted like slightly sweet overwhelming butter flavor. No coffee taste at all. Like I’d use the buttercream icing in this recipe for some yeasty dinner rolls lol I followed the recipe so I’m not sure what happened or maybe I just don’t like Swiss buttercream?! Overall I liked the cake recipe just not the buttercream.

By: Olivia

Olivia — Fri, 24 Oct 2025 23:37:45 +0000

In reply to Jessica. Hi Jessica! Thanks for your feedback.

By: Jessica

Jessica — Fri, 24 Oct 2025 19:46:37 +0000

I made this cake for my husband’s office and someone asked if I could make them one for their Thanksgiving dessert.

The flavor is pretty mild and the frosting is very light. I wrapped the warm cakes in plastic and they stayed very moist. It wasn’t my personal favorite, but there wasn’t a single piece left.

My frosting did come out a bit darker than the picture and my cake was more orange than pictured.

By: Olivia

Olivia — Wed, 17 Sep 2025 18:55:48 +0000

In reply to Eleanor.

Hi Eleanor! It should work fine as a sheet cake. 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

By: Eleanor

Eleanor — Sat, 13 Sep 2025 13:00:11 +0000

I loved this cake when I made it last year! Just wondering, would it work as a sheet cake? Would it be simply double the recipe for a 9×13″ rectangle tin? And any idea how to adjust the baking time?
Sorry for all the questions, and thank you for the recipe!

By: Olivia

Olivia — Sat, 16 Nov 2024 21:31:30 +0000

In reply to Ann. Thank you so much for the wonderful feedback, Ann!

By: Ann

Ann — Sat, 16 Nov 2024 13:46:53 +0000

In reply to Olivia.

This cake is dynamite!! The texture is like if a carrot cake and banana bread had a baby, the espresso buttercream is so rich, and the flavor combo is delicious. In the way that first PSL of the season hits your soul, this cake is dancing-around-the-kitchen good. I added a vanilla simple syrup, and want to try an espresso syrup next time around.

Easy recipe to follow & love the metric conversions.

By: Olivia

Olivia — Thu, 03 Oct 2024 15:26:56 +0000

In reply to Kerri. Hi Kerri! I find the cake quite flavourful, but you can always add more spice if you like.

By: Kerri

Kerri — Tue, 01 Oct 2024 12:57:49 +0000

Cake is very bland, and the buttercream is too rich. I followed the recipe exactly! I bake with pumpkin often, so I was looking to diversify my fall recipes! Bummed.