Pumpkin Sheet Cake
The ultimate comfort food for autumn, this Pumpkin Sheet Cake is moist, flavorful, and topped with delicious frosting. A crowd-pleaser perfect for gatherings or a cozy afternoon treat. Don't miss out on making this seasonal favorite tonight!
Equipment
- Frying Pan
- Oven
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 3 cups All-purpose flour extra for pan
- 1.5 tablespoons Pumpkin pie spice
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1.5 teaspoons Salt
- 1.5 cups Granulated sugar
- 1.5 cups Light brown sugar
- 1.5 cups Softened unsalted butter
- 6 Eggs room temperature
- 28 ounces Canned pumpkin puree (not pumpkin pie filling)
- 1 cup Unsalted butter softened
- 1/2 cup Whole buttermilk
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Salt
- 5+ cups Powdered sugar
Instructions
- Start by setting out the unsalted butter, allowing it to soften. This is important for achieving a fluffy texture when you cream it later.
- Next, crack the eggs into a bowl, letting them warm up to room temperature. This helps them blend more smoothly into the batter.
- Preheat your oven to 350 degrees F. This ensures that your cake will bake evenly.
- Prepare a large 15 1/2×10 1/2-inch deep-sided jelly roll pan by buttering it generously. Sprinkle flour in to coat the bottom and sides, shaking out any excess.
- In a medium bowl, mix the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt together. This combination gives your cake that wonderful flavor.
- In the bowl of an electric stand mixer, combine the softened butter with the granulated sugar and light brown sugar. Cream these together on low speed, gradually increasing to high for 4 to 5 minutes until light and fluffy.
- Scrape down the bowl with a spatula, then add the eggs one at a time, mixing well after each addition. Scraping the sides of the bowl will ensure even mixing.
- Turn the mixer on low and alternate adding the flour mixture and the pumpkin puree. Mix until both are well combined, but be careful not to overmix.
- Once the batter is smooth, pour it into the prepared pan and spread it evenly. Bake for 45 to 50 minutes, until the center is puffy and a toothpick inserted comes out clean. Avoid opening the oven door during baking as it can cause the cake to sink.
- Let the cake cool completely in the pan. For quicker cooling, you can place it in the refrigerator.
- In a clean bowl, beat the softened butter on high speed until fluffy. Gradually mix in the buttermilk, vanilla, and salt.
- Slowly add the powdered sugar, one cup at a time, mixing until the frosting is light and smooth. If needed, adjust the consistency with more powdered sugar.
- Once the cake is cooled, spread the frosting generously over the top. Optionally, sprinkle with extra pumpkin pie spice or cinnamon. Cut into 32 pieces and cover until ready to serve.
Notes
- Tip 1: Cake tastes best when left at room temperature; it can sit out for 4 to 5 days.
- Tip 2: For longer storage, cover well and refrigerate for up to two weeks.