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PUMPKIN SHEET CAKE
PUMPKIN SHEET CAKE
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Course: Dessert
Cuisine: American
Keyword: Pumpkin Sheet Cake
Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 1 hour hour
Servings: 20
Ingredients
- FOR THE PUMPKIN CAKE:
- 3 CUPS ALL-PURPOSE FLOUR
- 1 TEASPOON BAKING SODA
- 2 TEASPOONS BAKING POWDER
- 1 TEASPOON SALT
- 2 TEASPOONS CINNAMON
- ½ TEASPOON GINGER
- ½ TEASPOON NUTMEG
- 1 CUP UNSALTED BUTTER, ROOM TEMPERATURE
- 1 CUP GRANULATED SUGAR
- 1 CUP BROWN SUGAR
- 4 EGGS
- 1 CUP MILK
- 1 ½ CUPS PUMPKIN PUREE
- FOR THE CINNAMON CREAM CHEESE FROSTING:
- ¾ CUP UNSALTED BUTTER, SOFTENED
- 8 OUNCES CREAM CHEESE, SOFTENED
- 4 CUPS CONFECTIONERS’ SUGAR
- 1 TEASPOON VANILLA EXTRACT
- 1 TEASPOON CINNAMON
Instructions
- MAKE THE PUMPKIN CAKE:
- PREHEAT OVEN TO 350 DEGREES. BUTTER AND LIGHTLY FLOUR A 13 X 9 X 2 PAN.
- IN LARGE BOWL COMBINE DRY INGREDIENTS: FLOUR, BAKING SODA, BAKING POWDER, SALT, CINNAMON, GINGER AND NUTMEG.
- IN BOWL OF STAND MIXER, BEAT BUTTER, GRANULATED SUGAR AND BROWN SUGAR UNTIL CREAMY.
- ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION.
- ADD DRY INGREDIENTS AND MILK, ALTERNATING UNTIL WELL COMBINED. SCRAPE DOWN SIDES OF BOWL AS NECESSARY.
- MIX IN PUMPKIN PUREE.
- POUR BATTER INTO CAKE PAN.
- BAKE FOR 35-38 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN.
- LET CAKE COMPLETELY COOL BEFORE FROSTING.
- MAKE THE CINNAMON CREAM CHEESE FROSTING:
- IN BOWL OF STAND MIXER, BEAT BUTTER AND CREAM CHEESE ON MEDIUM SPEED UNTIL WELL COMBINED.
- GRADUALLY ADD IN CONFECTIONERS’ SUGAR ONE CUP AT A TIME, SCRAPING DOWN SIDES OF BOWL AS NECESSARY.
- ADD VANILLA AND CINNAMON AND MIX UNTIL COMBINED.
- SPOON FROSTING ALL OVER CAKE AND SMOOTH WITH OFFSET SPATULA. PIPE BUTTERCREAM PUMPKINS ONTO CAKE, IF DESIRED.
- NOTES
- COVER CAKE AND STORE IN THE REFRIGERATOR. SERVE AT ROOM TEMPERATURE.
- I USED THIS PAN WHICH CAME WITH A COVER. THE COVER WAS TALL ENOUGH THAT THE BUTTERCREAM PUMPKINS REMAINED INTACT AND UNDISTURBED. SO HANDY FOR TRANSPORTING THE CAKE!
- I USED AN ALL BUTTER BUTTERCREAM FOR THE DECORATIVE PUMPKINS BECAUSE THE CREAM CHEESE FROSTING WILL NOT HOLD ITS SHAPE AS WELL.
Pumpkin Sheet Cake – easy pumpkin cake with cinnamon cream cheese frosting, made from scratch and perfect for a crowd.
Prep Time: 40 minutes Cook Time: 35 minutes Total Time: 1 hour 15 minutes Yield: one 13 x 9 sheet cake 1x Category: Dessert Cuisine: Cake
SCALE 1x2x3x
INGREDIENTS
For the Pumpkin Cake:
-
3 cups all-purpose flour
-
1 teaspoon baking soda
-
2 teaspoons baking powder
-
1 teaspoon salt
-
2 teaspoons cinnamon
-
½ teaspoon ginger
-
½ teaspoon nutmeg
-
1 cup unsalted butter, room temperature
-
1 cup granulated sugar
-
1 cup brown sugar
-
4 eggs
-
1 cup milk
-
1 ½ cups pumpkin puree
-
For the Cinnamon Cream Cheese Frosting:
-
¾ cup unsalted butter, softened
-
8 ounces cream cheese, softened
-
4 cups confectioners’ sugar
-
1 teaspoon vanilla extract
-
1 teaspoon cinnamon
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