Preheat the oven to 350 degrees and grease four 6-inch pans.

|| Chocolate Cake || Place the flour, sugar, cocoa powder, salt, and baking soda in a standing mixer with a whisk attachment. Mix on low until combined. Add the rest of the chocolate cake ingredients, and mix again on low for 1 minute. Turn off the mixer and scrape down the sides. Mix again on low for 1 minute. Pour into another bowl and set aside. Wash mixing bowl.

|| Pumpkin Cake || Place the pumpkin puree, vegetable oil, sugar, and eggs in a standing mixer and mix on low until combined. Add the vanilla, cinnamon, ginger, all spice, and nutmeg. In a separate bowl, whisk the flour, salt, and baking powder together then add it to the pumpkin mixture. Mix until combined, and then add the buttermilk while still mixing on low for 30 seconds. Scrape down the sides, and then mix on medium speed for 1 minute. 

With a large cookie scoop, add one scoop of pumpkin batter to each cake pan. Add one scoop of chocolate batter in each of the cake pans. Repeat this step until both batters have been used completely. 

Bake for 25-27 minutes. Let the cakes cool in their pans for 10 minutes before removing from pans and placing on a cooling rack.

|| Buttercream Frosting || In a standing mixer with a paddle attachment, mix the butter and vanilla until soft, add the powdered sugar, and mix until smooth. Add the cream and continue to mix until your desired texture. Add more cream if needed. Add 2 drops of Ivory Americolor food coloring.

|| White Chocolate Drip || Melt the white chocolate and the cream together in the microwave 30 seconds at a time, mixing between zaps until completely melted. 

Mix the painting mixture together until it’s slightly thinner than oil paints. Or about the consistency of BBQ sauce.