Fall is officially here, and we are kicking things off with this Apple-Pumpkin sheet cake with a maple butter frosting. This is the type of cake your morning tea or coffee needs – so perfect for the season or any celebration for that matter.
Stunning to look at and easy to bake. Almost too easy, as you can simply combine all the ingredients in one bowl and put it straight into the oven. Isn’t that like every home baker’s dream?
This cake is fragrant with warm spices. The sweet and slightly nutty flavors of crunchy apples combined with earthy notes of the pumpkin puree make this cake a fall treat. A bonus is that it will leave your house smelling like an autumnal haven.
The Apple-pumpkin sheet cake is slightly spongy and soft. It looks good on its own, but the addition of silky maple buttercream frosting seals the deal. Feel free to skip the frosting if you are not a fan.
Before we go any further, let’s talk about the tools you’ll be needing to make this sheet cake.
Tools needed to make the Apple-Pumpkin sheet cake.
If you haven’t guessed by now, I am an avid user of Wilton products. Who isn’t? Their wide array of baking supplies easily makes every amateur or professional baker’s vision come to life.
The Diamond-Infused Non-Stick Navy Blue Oblong Pan used to bake this sheet cake comes with a secure locking cover and comfortable carry handle, making transportation a breeze.
The tools you’ll be needing are;
- Measuring Bowl
- Measuring Cups and Spoon
- Prep bowls – these individual bowls come In handy when combining colors for the frosting.
- Silicone Utensils – how pretty are these marble ones from the Navy and Gold Kitchen Collection?
- Oblong Pan
- Bake Even Strips (optional) – this helps keep the cake top leveled, so you don’t have to cut off the high top. If you are using the same pan, you’ll have to double the strips.
- Piping Bags – to frost the cake. The tips from the Navy and Gold Kitchen Collection come with piping bags.
- Piping Tips – I used tip numbers 104, 352, and 32.
- Stand mixer or hand mixer with mixing bowl.
- Mesh Sieve
Check out the rest of the Navy and Gold collection here.
How To Make Apple-Pumpkin cake?
To make the sheet cake, you need the following;
- Granulated Sugar
- Pumpkin purée
- Vanilla extract
- All-purpose flour
- Baking soda
- Kosher salt
- Pumpkin pie spice
- Ground cardamom
First, start by greasing a 9 x 13 sheet pan with butter or baking spray and set aside. Preheat the oven to 375°F while you prep the rest of the ingredients.
Next, combine flour, baking soda, salt, pumpkin pie spice, and cardamom in a mixing bowl and set aside.
Now, beat together the butter and sugar in the bowl of a stand mixer on medium-high speed for 4 minutes or until creamy. Slowly add in the eggs, one at a time, mixing well after each addition. Add the pumpkin purée and vanilla extract. Mix until fully incorporated.
Begin adding the dry ingredients, ¼ cup at a time, and beat on medium-low speed. Once combined, remove the bowl from the stand (if using a stand mixer). Scrape the sides of the pan, and gently fold in the chopped apples.
Pour the batter into the greased pan. Soak the Bake Even Strips in cold water, remove excess and secure strips around the pan for an even top. Bake for 30-35 mins or until a wooden stick inserted in the cake center comes out clean.
Allow the cake to cool completely before frosting.
If you decide not to frost this apple-pumpkin sheet cake, you can sandwich a thick layer of cream cheese and apple compote and watch your guest drool at every bite.
Don’t forget to check the recipe card below for the exact measurements. Next up is frosting the cake!
How to make Maple Butter frosting
This buttercream frosting is quick and easy to whip up using Wilton Buttercream Icing Mix. It adds an elevation to an already delicious apple cake.
The buttercream mix is an excellent option if you are looking for that bakery-style frosting without overpowering sugar but still the right consistency.
For the flowers, I used more buttercream than is required. So, if you don’t intend to adorn your cake the way I did, you can use one box of the Wilton Buttercream Icing Mix and follow the instructions on the package.
Also, adding maple syrup to this frosting provides a distinct flavor that balances well with the apple-pumpkin cake.
For the frosting, you’ll need
- Butter, softened
- Wilton Buttercream Icing Mix
- Confectioners’ sugar, sifted
- Pure maple syrup
- Heavy cream
- Wilton Gel Icing Colors (optional)
- Pinch of Salt
First, add the butter and buttercream icing mix in the bowl of a stand mixer, mix on low speed for a minute, then increase the speed to medium-high for 4 minutes, until it’s light and airy.
Begin to add the powdered sugar, ¼ cup at a time. Gently add in the heavy cream and maple syrup one tablespoon at a time, checking the consistency as you whisk. If the frosting is too stiff, add more whipping cream, and if it’s too runny, add some powdered sugar. Once the frosting is fluffy and spreadable, remove it from the stand.
Spread a thick layer of the frosting over the cooled cake and refrigerate while you combine the colors.
Next, divide the frosting into 3 portions or however many you wish to color.
As you can see, I used Wilton Gel Icing Colors to give this cake a fall vibe.
I used a combination of golden yellow, orange, no taste red, burgundy, black, copper, and kelly green for the flowers and leaves.
Finally, begin to frost the cake as desired. I finished off my flowers with the Pearlized Gold Sprinkle Assortment for an added oomph.
There you have it! A satiable piece of cake with autumnal flavors. Enjoy it with morning coffee, as a dessert, or a snack; either way, I hope you give it a try.
Share a picture of your apple-pumpkin cake with us on our social media using the hashtag worldlytreat (#worldlytreat); we’d love to join the soirée. Don’t forget to pin it for later!
PEACE & LOVE
Apple-Pumpkin Sheet Cake with Maple Buttercream Frosting
For the Apple-Pumpkin Cake
- 1 cup Butter, softened room temperature ( 2 sticks)
- 2 cups Granulated sugar (I used a 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 ( I used a combination of gala, honey crisp, and Granny Smith apple)
For the Maple Butter 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 works just fine)
- Wilton Icing Colors
- Pinch of Salt
For the Apple-Pumpkin Cake
- Thoroughly grease a 9 x 13 sheet pan with butter or baking spray, set aside
- Preheat oven to 350°F
- In a small mixing bowl, combine flour, baking soda, salt, pumpkin pie spice, and cardamom. Set aside
- In the bowl of a mixer fitted with the paddle attachment, beat together butter and sugar on medium-high speed for 4 minutes or until creamy. Slowly add in the eggs, one at a time, mixing well after each addition. Add the pumpkin purée and vanilla extract. Mix until fully incorporated.
- Begin adding the dry ingredients, ¼ cup at a time, and beat on low speed. Once combined, remove the bowl from the stand (if using a stand mixer). Scrape the sides of the bowl, and gently fold in the chopped apples.
- Pour the batter into the greased pan. Soak the even bake strips in cold water, remove excess and secure strips around the pan for a leveled top. Bake for 30-35mins or until a wooden stick inserted in the center of the cake comes out clean.
- Allow the cake to cool completely before frosting.
For the Maple Butter Frosting
- Add the butter and buttercream Icing mix in the bowl of a stand mixer, mix on low speed for a minute then increase the speed to medium-high, and beat for about 4 minutes or until light and airy.
- Gently add the powdered sugar, ¼ cup at a time. Add in the heavy cream, and maple syrup one tablespoon at a time checking the consistency as you whisk. If the frosting is too stiff, add more whipping cream, and if it’s too runny, add some powdered sugar. Once the frosting is light, fluffy, and spreadable, remove from the stand.
- Spread a thick layer of the frosting over the cooled cake and refrigerate while you combine the colors.
- Next, divide the frosting into 3 portions or however many you wish to color.
- For the mustard flowers, I used a combination of golden yellow and orange. No taste red, burgundy, and black for the red roses. Copper for the brown, and Kelly green for the leaves.
- Insert desired Piping Tip in the piping bag, cut out the tip of the bag so the tip could fit snugly.
- Place the piping bag inside a tall glass, and fold outwards. Use a spatula to add frosting into the piping bags. Seal the end of bags with rubber bands, a wand or tie back.
- Finally, begin to frost cake as desired.