Chaos Cake Cinnamon Maple Pumpkin (Print)

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.

# Expert Advice:

01 -
  • Perfect for feeding a crowd with minimal effort
  • Makes a stunning centerpiece for autumn gatherings
  • Combines classic fall flavors in a modern presentation
  • Can be made ahead and decorated just before serving
02 -
  • This cake stays moist for up to 5 days when stored properly
  • Can be made gluten free by substituting a quality 1 to 1 gluten free flour blend
  • Makes excellent cupcakes just reduce baking time to 18 to 22 minutes
  • Perfect for potlucks and bake sales as it travels well
03 -
  • The key to perfect texture is measuring flour correctly spoon it into measuring cups and level with a knife rather than scooping directly from container which compacts flour. For best results use a kitchen scale for precise measurements especially for flour.

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