Moist pumpkin slab with cinnamon, maple, and buttercream scribbles. Playful, festive, and perfect for gatherings.
# Components:
→ Pumpkin Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 1 1/2 cups granulated sugar
09 - 1/2 cup packed light brown sugar
10 - 1 cup pure maple syrup
11 - 1 cup vegetable oil
12 - 4 large eggs, room temperature
13 - 1 1/2 cups canned pumpkin purée (not pumpkin pie filling)
14 - 2 teaspoons vanilla extract
→ Buttercream Scribbles
15 - 1 cup unsalted butter, softened
16 - 3 1/2 cups sifted powdered sugar
17 - 2 tablespoons whole milk, plus more as needed
18 - 2 teaspoons vanilla extract
19 - Food coloring (optional for decorative scribbles)
# Directions:
01 - Preheat your oven to 350°F (175°C). Grease and line a 12x17-inch rimmed baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
03 - In another bowl, whisk both sugars, maple syrup, and oil until well combined. Add eggs one at a time, whisking after each addition. Stir in pumpkin purée and vanilla extract.
04 - Fold the dry ingredients into the wet mixture just until combined; do not overmix.
05 - Pour the batter into the prepared pan and smooth the top.
06 - Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
07 - Beat the softened butter in a large bowl until creamy. Gradually add powdered sugar, beating until fluffy. Add milk and vanilla, beating until smooth. Adjust milk for desired consistency. Optionally, divide and tint with food coloring.
08 - Once the cake is fully cooled, transfer buttercream to piping bags with desired tips. Pipe random "scribbles" and swirls across the cake for a playful, chaotic design.
