Ultra-Moist Pumpkin Sheet Cake with Tangy Cream Cheese Frosting Recipe
This ultra-moist pumpkin sheet cake combines the warm, comforting flavors of pumpkin and autumn spices with a luscious tangy cream cheese frosting, making it the perfect dessert for fall celebrations or anytime you crave a deliciously moist and flavorful cake.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes plus 1 hour cooling
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake
- 1 can (425g; 15oz) pumpkin purée
- 210 g (1 cup) packed brown sugar
- 100 g (½ cup) granulated sugar
- 240 ml (1 cup) vegetable oil
- 3 large eggs, room temperature
- 2 tsp vanilla bean paste or pure vanilla extract
- 280 g (2⅓ cups) all-purpose flour
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 Tbsp pumpkin pie spice
- 2 tsp ground cinnamon
- ½ tsp kosher salt
Frosting
- 113 g (8 Tbsp; ½ cup) unsalted butter, room temperature
- 226 g (8oz) cream cheese, room temperature
- 440 g (3½ cups) confectioner’s sugar
- 1 tsp pure vanilla extract
- ½ tsp ground cinnamon
- Pinch of kosher salt
Instructions
- Prepare the pan. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter and lightly dust with flour or use baking spray to prevent sticking. Set aside to keep ready for the batter.
- Mix wet ingredients. In the bowl of a stand mixer fitted with a paddle attachment, combine the pumpkin purée, packed brown sugar, granulated sugar, vegetable oil, eggs, and vanilla bean paste. Mix on medium speed until the mixture is smooth and well combined, about 1-2 minutes.
- Add dry ingredients. Add the all-purpose flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and kosher salt to the wet mixture. Mix on low speed carefully to avoid flour flying out, continuing until there are no visible streaks of flour and the batter is uniform.
- Bake the cake. Pour the batter evenly into the prepared baking dish and use an offset spatula to smooth the top. Bake in the preheated oven for about 50 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely, approximately 1 hour before frosting.
- Make the frosting. In the stand mixer bowl with the paddle attachment, beat the softened butter and cream cheese on medium-high speed until fluffy and well blended, roughly 1-2 minutes. Stop the mixer, then add the confectioner’s sugar, vanilla extract, ground cinnamon, and kosher salt. Gradually incorporate the sugar by starting on low speed and progressively increasing to medium-high. Continue beating until the frosting is creamy and smooth, about 2-3 minutes more.
- Frost the cake. Once the cake is completely cool, spread the cream cheese frosting evenly over the surface. Optionally, lightly dust the top with a pinch of ground cinnamon for decoration. Slice into pieces, serve, and enjoy this moist, spiced pumpkin sheet cake.
Notes
- Ensure eggs and dairy ingredients are at room temperature for best mixing results.
- Do not overmix the batter once the flour is added to avoid a dense cake.
- Check the cake doneness with a toothpick starting at 45 minutes to prevent overbaking.
- Frost the cake only when it is completely cooled to prevent frosting melting.
- Pumpkin purée can be homemade or canned; ensure it is pure pumpkin, not pumpkin pie filling.
- The cake keeps well refrigerated for up to 4 days; bring to room temperature before serving.
