One-bowl pumpkin sheet cake with brown butter frosting
Cakes
I’m not sure if you’ve noticed but me and sheet cakes have a thing. It’s not an old relationship at all. In fact, this guy right here was kinda the first sheet cake I’d ever made. But once I made that one, I was like WHOAA. This is WAY better than a big, layered cake because it’s a million times less stress and time. I also think that anyone, AND I MEAN ANYONE, can decorate a sheet cake. It just takes some swoops and swirls with a trusty off-set spatula and that’s it. I mean, even a butter knife could do the trick. Here’s the trick—I found—to making those bomb-ass swirls: You gotta plop all the frosting right in the center and then push it out. It really works splendidly. It also takes under 5 minutes. If you mess with it too much then it starts to look too purposeful. The decorating needs to look casual yet cute. Don’t put too much effort into it, you know. This combo is A++++, too. When I first started this recipe, I thought I was going to make a salted caramel frosting but then we did and we both HATED IT. It was …
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