Pumpkin Sheet Cake
Recipe Published: Nov 26, 2020 | Updated: Aug 7, 2022
Written by: Jasma
Sometimes I just crave a super simple and delicious snack cake I can whip together in no time. This cake requires no fuss with fancy decor or techniques and it’s a perfect way to use up any pumpkin puree you have left from pumpkin season.
INGREDIENTS
Frosting:
120 g (1/2 cup) cream cheese
70 g (1/3 cup) white sugar
240 g (1 cup) whipping cream
1/2 tsp pure vanilla extract
1/2 tsp ground nutmeg
Toppings:
pumpkin seeds
freshly grated nutmeg
Cake:
4 large eggs
150 g (3/4 cup) white sugar
100 g (1/2 cup) brown sugar
470 g (2 cups) pumpkin puree
180 g (3/4 cup) flavourless oil
260 g (2 cups) all-purpose flour
60 g (1/2 cup) corn starch
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground ginger
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
SPECIAL EQUIPMENT
10x10” cake pan
Electric Mixer
Here's the video tutorial! For more go check out my Youtube channel!
LET’S BEGIN!
Cake
1. Preheat your oven to 350°F / 175°C.
2. Combine the eggs, both types of sugar, pumpkin puree, and oil.
3. In another bowl, sift the all-purpose flour, cornstarch, ground cinnamon, ground nutmeg, ground ginger, baking powder, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients and whisk until smooth. Do not overmix!
5. Pour the batter into a lined cake pan. Bake in your preheated oven for 27-29 minutes until a toothpick inserted into the center of the cake comes out clean.
6. Allow the cake to cool on a cooling rack.
Frosting
7. In a stand mixer bowl, whip the cold cream cheese, white granulated sugar, vanilla extract, and nutmeg on medium speed until fluffy and the sugar granules have dissolved.
8. Gradually pour in the cold whipping cream and continue whipping until a stiff peak has formed. Don’t forget to scrape down the sides and bottom of the bowl!
Assembly
9. Frost the cooled cake and decorate it to your liking!
