Pumpkin Sheet Cake
This pumpkin sheet cake is so soft and so easy to make and it's topped with a delicious and smooth cream cheese frosting.
Equipment
Ingredients
PUMPKIN CAKE
- 80 g milk
- 2 teaspoon vanilla extract
- 350 g all-purpose flour
- 2 teaspoon cinnamon
- ¼ teaspoon all spice powder
- ¼ teaspoon nutmeg powder
- ¼ teaspoon ginger powder
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 200 g brown sugar
- 100 g granulated sugar
- 165 g vegetable oil
- 400 g pumpkin purée see notes on how to make homemade pumpkin purée
- 3 eggs
CREAM CHEESE FROSTING
- 180 g butter
- 90 g cream cheese
- 350 g powdered sugar
- orange, green and brown gel color
Instructions
PUMPKIN SHEET CAKE
- Preheat the oven at 170ºC/ 340ºF conventional oven and prepare a 22x33cm (9in x 13in) sheet pan with parchment paper.
- In a measuring cup, combine milk, and vanilla extract. In a bowl, sift and mix together the flour, cinnamon, all spice, nutmeg, ginger, baking powder, baking soda and salt.350 g all-purpose flour, 2 teaspoon cinnamon, ¼ teaspoon all spice powder, ¼ teaspoon nutmeg powder, ¼ teaspoon ginger powder, 2 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 80 g milk, 2 teaspoon vanilla extract
- In the bowl of a stand mixer add the oil, brown sugar and granulated sugar and mix for 2 mins on medium/high speed. Add the pumpkin purée and mix it in until well combined.200 g brown sugar, 100 g granulated sugar, 165 g vegetable oil, 400 g pumpkin purée
- Scrape down the sides of the bowl and add one egg at a time and mix until combined on a low speed. Scape down the sides of the bowl again, to make sure it has all combined.3 eggs
- Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. Mixing in each addition until just combined.
- Pour the batter into the prepared sheet pan and bake for 30-35 min or until a cake tester comes out clean.
- Remove from the oven and let it cool down. Once the cake tin is cool to touch take the cake out of the tin and let the cake completely cool down on a cooling rack.
CREAM CHEESE FROSTING
- If you live in Europe place your cream cheese between a few pieces of paper towels to remove any excess water.180 g butter, 90 g cream cheese
- Take the butter and cream cheese out of the fridge 10 min before starting. Cut the butter into cubes.
- In your stand mixer, use the paddle attachment, start by creaming the butter for 5 min on high speed. Scrape down the sides of the bowl and give it another mix for 2 min. Add the cream cheese and cream it together with the butter for 1 min. Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 2 parts, letting the powdered sugar mix in with butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix for 2 min.350 g powdered sugar
- Take the bowl off the stand mixer and with a spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.
- If you want to decorate it with pumpkins, set aside 2 big tablespoons in two different bowls. Add orange gel color paste in one and green gel color paste to the other. Mix in the color in each bowl and transfer each colored buttercream to a piping with a small piping tip e.g. Wilton 8 and 3. Make the brown buttercream out of any of the left over orange buttercream, adding some brown gel color to it. Transfer it to a new piping bag with a e.g. Wilton 5 piping tip.orange, green and brown gel color
- Add the remaining buttercream on top of the sheet cake and spread it out evenly. With the orange buttercream, draw a pumpkin, with the brown make the stem and with green make a little swirl.
- Store the cake in an airtight container in the fridge. Before enjoying the cake, let it come to room temperature. Can last 2-3 days in the fridge.
Notes
How to make homemade pumpkin purée:
Preheat the oven at 200ºC conventional oven. Half a hokkaido pumpkin and place it upside down so it sits flat on the baking tray with baking paper and bake until soft, about 30 min.
Scape out the pumpkin and weigh out 400 g of pumpkin purée. Blend the pumpkin purée until smooth. You can either blend it in a blender or add it to your stand mixer and with the whisk attachment, whisk it on low speed until smooth. Let it cool down so it’s room temperature.
Spices: Alternatively add 1 tablespoon of pumpkin spice instead of all of the spices if you have it.
Nutrition
Carbohydrates: 67gProtein: 5gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 40mgSodium: 276mgPotassium: 148mgFiber: 1gSugar: 45gVitamin A: 4298IUVitamin C: 1mgCalcium: 81mgIron: 2mg
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