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Pumpkin Patch Cake with Buttercream Pumpkins on rustic table

Pumpkin Patch Cake with Buttercream Pumpkins

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  • Author: Sam
  • Total Time: 1 hour
  • Yield: 12 servings
  • Diet: Vegetarian

Description

Pumpkin Patch Cake with Buttercream Pumpkins brings together everything we love about autumn: the cozy spices, the comforting texture, and a little bit of edible art. Inspired by a golden October spent baking near a Vermont pumpkin farm, this festive, spiced cake topped with whimsical buttercream pumpkins is an achievable fall showstopper for any home baker.

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ tsp baking soda
  • 1 ½ tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
  • ½ tsp salt
  • 1 ¾ cups pure pumpkin purée (not pumpkin pie filling)
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • ¾ cup neutral oil (like sunflower or canola)
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup unsalted butter, softened
  • 3–4 cups powdered sugar, sifted
  • 1–2 tbsp milk or cream
  • 1 tsp vanilla
  • Food coloring (orange, green, brown)
  • Small piping bags and round or leaf tips

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13″ cake pan or line with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, whisk together the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth.
  4. Gradually fold the dry ingredients into the wet mixture until just combined.
  5. Pour the batter into the prepared pan and bake for 32–35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before decorating.
  6. Beat the butter until light and fluffy. Add powdered sugar one cup at a time, then add vanilla and just enough milk to reach a smooth consistency.
  7. Divide and color the buttercream—orange for pumpkins, green for stems and vines, and brown if desired.
  8. Use round tips to pipe small pumpkins on top of the cake. Add little green stems or leaves with a leaf tip.

Notes

Use room-temperature ingredients for better mixing. Don’t overmix the batter. Chill buttercream slightly if it becomes too soft to pipe. Be sure to use 100% pure pumpkin puree—not pumpkin pie mix.

  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://www.freshleafrecipes.com/pumpkin-patch-cake-with-buttercream-pumpkins/