Description
This easy Pumpkin Sheet Cake is moist, flavorful, and topped with a luscious cream cheese frosting. Perfect for fall gatherings or any time you crave a taste of autumn!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1/2 cup buttermilk
- For the Cream Cheese Frosting:
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 2–3 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt. Set aside.
- In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate small bowl, whisk together the pumpkin puree and buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- For the Frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth.
- Beat in the vanilla extract.
- Gradually add the powdered sugar, alternating with the milk, until the frosting is smooth and spreadable. Add more milk if needed to reach desired consistency.
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
Notes
- For a deeper spice flavor, you can add an extra 1/4 teaspoon of cinnamon and nutmeg to the cake batter.
- Ensure your pumpkin puree is not pumpkin pie filling, as this will alter the flavor and sweetness.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Prep Time: PT20M
- Cook Time: PT35M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg