Pin This Chaos Cake Cinnamon-Maple Pumpkin Slab with Buttercream Scribbles transforms autumn baking into a playful celebration. The combination of warm spices, real maple syrup, and pumpkin creates a moist sheet cake that's both comforting and visually exciting with its whimsical buttercream decoration.
I created this recipe last Thanksgiving when I needed something different from traditional pumpkin pie. The chaotic buttercream design was actually inspired by my toddler's finger painting, and it's become our signature holiday dessert that everyone requests.
Ingredients
- All purpose flour: forms the foundation for this tender cake structure
- Baking powder and baking soda: work together for perfect rise
- Sea salt: enhances all the flavors particularly the maple
- Ground cinnamon nutmeg and ginger: create that classic fall spice profile look for fresh spices for best flavor
- Granulated sugar and light brown sugar: provide sweetness and moisture the brown sugar adds caramel notes
- Pure maple syrup: adds authentic maple flavor always use real maple not pancake syrup
- Vegetable oil: keeps the cake incredibly moist for days
- Large eggs: at room temperature bind everything together and provide structure
- Canned pumpkin purée: delivers concentrated flavor and moisture choose 100% pure pumpkin not pie filling
- Vanilla extract: rounds out the flavor profile use pure extract if possible
- Unsalted butter: at perfect softness creates silky smooth buttercream allow to sit at room temperature for 1 hour
- Powdered sugar: sifted prevents lumps for smooth piping
- Whole milk: adjusts consistency full fat works best for richness
- Vanilla extract: adds warmth and depth to balance the sweetness
- Food coloring: optional for creating festive designs gel colors offer vibrant results with minimal liquid
Instructions
- Prepare Your Workspace:
- Preheat your oven to precisely 350°F and position rack in center. Line your 12x17 inch rimmed baking sheet with parchment leaving an overhang on sides for easy removal. The size matters here as it creates the perfect thickness for the slab cake.
- Mix Dry Ingredients:
- Whisk together flour baking powder baking soda salt and all spices until completely uniform. This thorough mixing ensures even distribution of leavening agents and spices throughout the cake. Whisking rather than sifting introduces just enough air without overdoing it.
- Create Wet Mixture:
- Combine both sugars with maple syrup and oil until emulsified and glossy. The oil helps preserve the moisture in this cake making it stay fresh longer than butter based cakes. Add eggs one by one whisking thoroughly between each addition this creates a stable emulsion. Finally fold in pumpkin purée and vanilla extract until the mixture looks uniform but not overmixed.
- Combine With Care:
- Gently fold dry ingredients into wet mixture using a wide rubber spatula with sweeping motions from bottom to top. Stop the moment you no longer see dry flour streaks. Overmixing activates gluten which would make your cake tough rather than tender. The batter will be thick and luscious with a beautiful amber color.
- Bake To Perfection:
- Spread batter evenly in prepared pan smoothing the top with an offset spatula for uniform thickness. Tap the pan gently on counter to release any large air bubbles. Bake for exactly 30 minutes then check with a toothpick in center if it comes out with a few moist crumbs its perfect. Overbaking will dry out this moisture rich cake.
- Cool Completely:
- Allow cake to cool in pan set on wire rack for at least 2 hours. Patience here is crucial as the cake structure continues to set during cooling and warm cake will melt buttercream instantly.
- Prepare Buttercream:
- Beat room temperature butter using paddle attachment on medium speed for 3 full minutes until pale and fluffy. This incorporates air for a light texture. Gradually add powdered sugar 1 cup at a time beating well between additions. Add vanilla and milk adjusting consistency until buttercream holds its shape but remains pipeable. If using food coloring divide buttercream into separate bowls and tint as desired.
- Create Chaos:
- Fill piping bags fitted with various tips round star or leaf tips work wonderfully. With confident motions pipe random swirls loops and scribbles across the cake surface. The beauty is in the imperfection so let your creativity flow. Layer different colors and patterns for dimension. The contrast between the rustic pumpkin cake and playful decoration creates visual excitement.
Pin My absolute favorite part of this recipe is the real maple syrup. I collect it from a local producer each spring and save special bottles just for holiday baking. The difference between real maple and artificial syrup is truly night and day in this cake the authentic woodsy sweetness cannot be replicated.
Storage Tips
This cake actually improves with a day of rest as flavors meld together. Store at room temperature covered with a cake dome for up to 2 days. For longer storage refrigerate in an airtight container for up to 5 days bringing to room temperature before serving for best flavor and texture. The buttercream will firm up when cold making it ideal for transport.
Make Ahead Options
You can prepare components separately to save time. Bake the cake up to 2 days ahead and store tightly wrapped at room temperature. Make buttercream up to 3 days ahead and refrigerate bringing to room temperature and rewhipping before decorating. Fully decorated cake can be refrigerated overnight just bring to room temperature before serving.
Seasonal Adaptations
Fall Harvest version add 1 cup finely chopped apples to batter
Winter Holiday version add 1 teaspoon orange zest and swap some buttercream for cream cheese frosting
Spring Celebration version reduce cinnamon and add 2 tablespoons lemon zest to batter
Serving Suggestions
For an elegant dessert plate drizzle with additional warm maple syrup and add a scoop of cinnamon ice cream
Cut into small squares and serve on a tiered platter for afternoon tea
Transform into a layer cake by baking in two 9 inch round pans and stacking with maple buttercream between layers
Pin This recipe provides a delightful and festive way to enjoy pumpkin flavors. The playful decorating allows for personalized creations and delicious results.
Recipe Questions
- → Can I use fresh pumpkin instead of canned purée?
Yes, fresh pumpkin purée works well. Ensure it's well-drained and smooth for the best texture.
- → How do I store the finished cake?
Keep in an airtight container at room temperature for two days, or refrigerate for up to five days.
- → What nuts pair best for added crunch?
Toasted pecans or walnuts lend a delightful contrast and nutty flavor, but you can try hazelnuts too.
- → Can I make the buttercream in advance?
Yes, prepare the buttercream up to three days ahead. Store covered in the fridge and re-whip before using.
- → Is there a way to lighten the cake texture?
Replace half the vegetable oil with unsweetened applesauce to make the crumb lighter and slightly less rich.
- → Can the slab be prepared gluten-free?
Use a 1:1 gluten-free flour blend in place of all-purpose flour for a similar result, though texture may vary.