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Apple-Pumpkin Sheet Cake with Maple Buttercream Frosting Recipe

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3.9 from 54 reviews

  • Author: Ava
  • Total Time: 50 minutes
  • Yield: 12 servings

Description

This Apple-Pumpkin Sheet Cake with Maple Buttercream Frosting combines the warm spices of pumpkin pie spice and cardamom with fresh apples for a moist and flavorful dessert. Topped with a rich, creamy maple-flavored buttercream, this cake is perfect for fall gatherings and celebrations, offering a delightful balance of sweetness and spice in every bite.

Ingredients

For the Apple-Pumpkin Cake

  • 1 cup Butter, softened (2 sticks)
  • 2 cups Granulated sugar (combination of white and brown sugar)
  • 2 Large eggs
  • ½ cup Pure pumpkin purée (not pumpkin pie mix)
  • 2 teaspoons Vanilla extract
  • 2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • ½ teaspoon Kosher salt
  • 2 teaspoons Pumpkin pie spice
  • ½ teaspoon Ground cardamom
  • 3 Apples, thinly sliced (combination of gala, honey crisp, and Granny Smith)

For the Maple Buttercream Frosting

  • 1 cup + 6 tablespoons unsalted butter, softened
  • 1 Package Wilton buttercream frosting mix
  • 1 lb confectioner sugar, sifted (about 3 ½ – 4 cups)
  • 3 tablespoons Pure maple syrup
  • ¼ cup Heavy cream (milk or water can be used as substitute)
  • Wilton Icing Colors
  • Pinch of Salt

Instructions

  1. Prepare the Apple-Pumpkin Cake: Thoroughly grease a 9 x 13 inch sheet pan with butter or baking spray and set aside. Preheat your oven to 350°F.
  2. Mix Dry Ingredients: In a small mixing bowl, combine the flour, baking soda, salt, pumpkin pie spice, and ground cardamom. Set aside this dry mix for later use.
  3. Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat the softened butter with the granulated sugar on medium-high speed for about 4 minutes until creamy and fluffy.
  4. Add Wet Ingredients: Slowly add the eggs one at a time, beating well after each addition. Then, mix in the pumpkin purée and vanilla extract until all are thoroughly incorporated.
  5. Combine Dry and Wet Mixtures: Add the dry ingredient mixture in ¼ cup increments to the wet batter, mixing on low speed after each addition. When all dry ingredients are combined, remove the bowl and gently fold in the thinly sliced apples to evenly distribute them without overmixing.
  6. Bake the Cake: Pour the batter into the prepared baking pan. Optional: soak even bake strips in cold water, remove excess, and secure around the pan for an even bake. Bake for 30-35 minutes, or until a wooden skewer inserted in the center comes out clean.
  7. Cool Cake: Allow the cake to cool completely in the pan on a wire rack before frosting.
  8. Prepare the Maple Buttercream Frosting: In a stand mixer bowl, beat the softened butter and Wilton buttercream frosting mix on low for 1 minute, then increase to medium-high speed and beat for 4 minutes until light and airy.
  9. Add Sugar and Liquids: Gradually add the sifted confectioner sugar, about ¼ cup at a time. Then add the heavy cream and maple syrup one tablespoon at a time, whisking to check consistency. Adjust by adding more heavy cream if too stiff or more sugar if too runny until the frosting is spreadable and fluffy.
  10. Frost the Cake: Spread a thick even layer of the maple buttercream over the cooled cake. Refrigerate the cake while preparing the decorative frosting colors.
  11. Divide and Color Frosting: Separate the frosting into 3 or more portions depending on desired colors. Use Wilton icing colors such as golden yellow and orange for mustard flowers, no-taste red, burgundy, and black for red roses, copper for brown tones, and Kelly green for leaves.
  12. Prepare Piping Bags: Attach desired piping tips to piping bags, cutting the bag tip as needed for a snug fit. Place each bag inside a tall glass and fold the edges outward for easy filling. Use a spatula to fill the bags with colored frosting. Seal bag ends with rubber bands or ties.
  13. Decorate the Cake: Use the prepared piping bags to create flowers, leaves, and other decorative designs on the frosted cake as desired. Keep the cake refrigerated until serving.

Notes

  • Using a combination of apple varieties adds complex flavors and textures to the cake.
  • Even bake strips help ensure an evenly baked cake without doming.
  • If you don’t have pumpkin purée, homemade or canned pure pumpkin can be used; avoid pumpkin pie mix which has added spices and sugars.
  • Heavy cream in the frosting can be substituted with milk or water but yields a slightly different texture.
  • Store leftover cake covered in the refrigerator to maintain freshness up to 3-4 days.
  • For a thicker frosting, add more powdered sugar gradually; for lighter consistency, add cream carefully.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/apple-pumpkin-sheet-cake-with-maple-buttercream-frosting-recipe/