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Fall Leaf Cake [Template]

Capture colorful fall colors with this simple and easy to make buttercream Fall Leaf Cake. This beautiful maple leaf cake is a perfect addition to Fall-inspired parties, Thanksgiving or festive anniversary celebration. Let me show you how to make it.


As much as I’m sad to see Summer go I’m also looking forward to a new season. Cooler temperatures and days wrapped in golden hues of Fall are on the horizon. New season always makes me excited to try recipes, create new decorated cookies or cake designs.

Inspired by my Buttercream Butterfly Cake I made a maple leaf stencil in the Fall 2018. Yes, exactly. A whole year has passed since then. It happens. I have many ideas but often don’t get around realizing them until months, even years later. Finally, today I’m happy to share this easy cake decorating tutorial with you. I hope you like it.


To make this pretty fall cake, I used a 10-inch sponge cake. If you decide to make a smaller cake you’ll, need to adjust the stencil size. You can use this stencil with an 8-inch cake. However, stencil will be a tight fit with an 8-inch cake.

I made my moist Easy Sponge Cake last week and I decided to use it make this easy buttercream leaf cake. If you rather use something more seasonal try my Pumpkin Sponge Cake or Pumpkin Pound Cake. Both are delicious.


1st I trimmed the top of the cake, and I also torted the cake. Then I filled it with Maple Swiss Buttercream. To flavor buttercream I used several drops of concentrated Maple Flavoring.

Next, “crumb-coat” the cake with a little bit of buttercream. And then chill the cake for 30 minutes.


A Crumb coat is a thin layer of icing that is used to seal in any stray cake crumbs. Coating a cake with a thin layer of crumb coat prevents small cake crumbs from getting into a final coat of buttercream. We crumb coat the cakes when applying fondant, marzipan, or a second and final coat of buttercream /ganache.


Color about 1 and 1/2 cup of buttercream with an ivory gel food coloring. If you haven’t colored Swiss Buttercream before be sure to check out my quick tip on How to Color Swiss Buttercream with gel food colors.

To fill and ice the outside of the cake I use Swiss Buttercream.

  • Ivory Colored Buttercream – I used ivory gel food coloring to tint the buttercream
  • Chocolate Buttercream – melt 1/4 cup dark chocolate, let it cool and then beat it into the light colored Swiss Buttercream. If darker color is desired you can use brown food coloring in combination with melted chocolate. Or use 1/4 cup cocoa powder and brown food coloring.

Spread ivory buttercream over the top of a chilled cake. Smooth it out with a spatula. Then with a small spatula or a spoon, create a spiral design on the top. Start in the center, and keep the tip of the spatula gently pressed against the cake while rotating the turntable. No worries if you make a mistake; smooth the top and try again.

Then ice the sides of the cake with Chocolate Swiss Buttercream – about 2 and 1/2 cups. While buttercream is soft, create a bark-like texture with a small offset spatula. Chill the cake for an hour or until firm.


Have the stencil ready. I used Mylar Stencil Blanks and an Exacto knife to cut out the stencil. You can find a leaf template below in the tools section.

Prepare colored buttercream, about 1/4 cup of each color. I used yellow, bright green, red, and orange buttercream. As I mentioned earlier, you can use my coloring technique to create bright Swiss Buttercream colors. Learn How to Color Swiss Buttercream.

When making green, I used leaf green gel color and to make it a tone brighter I also added some yellow to it.


Position maple leaf stencil on a chilled cake. Pipe orange and yellow buttercream onto the stencil. With a small offset spatula spread a thin layer of buttercream over the stencil. Paying attention not to go over the stencil’s edge.

Then continue adding the remaining colors. Add green, red, and more yellow buttercream. Make short strokes with the spatula through the buttercream, creatively blending it until you are happy with the final design. Don’t overdo it, or colors will become mixed.

Have a damp paper towel on hand and clean the spatula frequently.

Lift up the stencil and slowly remove it from the cake.


With some left over chocolate buttercream pipe an outline around the leaf.

Cake can be stored in the fridge for up to 2-3 days. Let it come to room temperature before serving.


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  1. Hello, thank you for the cake recipe. I have made it many times before and it came out brilliant. I was wondering if I could substitute the oil with melted butter for a more buttery flavour? Can I use this cake for a naked cake? Thank you so much. Samira

    1. Hello Samira,
      absolutely, I have done so many times.Yes Naked cake is great with this recipe. I’d brush the edges with little sugar syrup to prevent it from drying out too much especially if
      you plan on serving it next or couple of days.

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