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Pumpkin Sheet Cake

Pumpkin Sheet Cake - easy pumpkin cake with cinnamon cream cheese frosting, made from scratch and perfect for a crowd | by Carrie Sellman for TheCakeBlog.com
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5 from 1 review

Pumpkin Sheet Cake – easy pumpkin cake with cinnamon cream cheese frosting, made from scratch and perfect for a crowd.

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:

  1. Preheat oven to 350 degrees.  Butter and lightly flour a 13 x 9 x 2 pan.
  2. In large bowl combine dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
  3. In bowl of stand mixer, beat butter, granulated sugar and brown sugar until creamy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Add dry ingredients and milk, alternating until well combined. Scrape down sides of bowl as necessary.
  6. Mix in pumpkin puree.
  7. Pour batter into cake pan.
  8. Bake for 35-38 minutes or until toothpick inserted in center comes out clean.
  9. Let cake completely cool before frosting.

Make the Cinnamon Cream Cheese Frosting:

  1. In bowl of stand mixer, beat butter and cream cheese on medium speed until well combined.
  2. Gradually add in confectioners’ sugar one cup at a time, scraping down sides of bowl as necessary.
  3. Add vanilla and cinnamon and mix until combined.
  4. 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.

Find it online: https://thecakeblog.com/2018/11/pumpkin-sheet-cake.html