This Pumpkin Sheet Cake is soft, fluffy, and packed with the cozy flavors of fall. Topped with creamy cream cheese frosting, it’s a perfect treat for any gathering!
Whenever I make this cake, it disappears fast! I love how easy it is to cut into squares and share with friends. Plus, who can resist that sweet frosting? 🎃
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cake. If you want a gluten-free option, almond flour or a gluten-free flour blend can be used instead, but the texture might change slightly.
Pumpkin Puree: Canned pumpkin is super convenient, but you can use fresh pumpkin if you prefer. Just roast and puree it until smooth. It’ll also add a fresh flavor to your cake!
Vegetable Oil: For a healthier alternative, consider using coconut oil or applesauce. Both options will keep your cake moist but give different flavors.
Sugar: The combination of granulated and brown sugar adds flavor and moisture. If you’re looking for a healthier option, try using coconut sugar or a sugar substitute. Just remember, it might change the sweetness level.
Cream Cheese: Low-fat cream cheese works well if you’re looking to lighten up the frosting. Greek yogurt can also make a nice substitute for a tangy twist.
How Do I Achieve a Light and Fluffy Cake?
Getting a cake that’s light and fluffy is all about mixing! Here are some steps to make sure your cake turns out perfectly:
- **Don’t Overmix:** When combining wet and dry ingredients, mix just until there are no flour streaks. Overmixing can lead to a dense cake.
- **Room Temperature Ingredients:** Make sure your eggs and cream cheese are at room temperature. This helps them blend smoothly and creates a better texture.
- **Fold Gently:** If you’re incorporating any additional ingredients, like nuts, fold them in gently to avoid deflating your batter.
- **Check Doneness:** Using a toothpick is key. Insert it into the center of the cake; if it comes out clean, it’s time to take it out of the oven.
With these tips, your Pumpkin Sheet Cake will be a hit! Enjoy baking!
How to Make Pumpkin Sheet Cake With Cream Cheese Frosting
Ingredients You’ll Need:
For the Pumpkin Sheet Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 1/2 cups canned pumpkin puree
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 to 4 cups powdered sugar (confectioners’ sugar), sifted
- 1 teaspoon vanilla extract
- Optional: Chopped walnuts or pecans for topping
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prepare, and then you’ll bake it for 40 to 50 minutes. After baking, make sure to let the cake cool completely before frosting. Total time including cooling will be around 1 hour and 15 minutes.
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). Then, grease and flour a 9×13-inch sheet cake pan or line it with parchment paper. This will help your cake come out easily after baking!
2. Mix the Dry Ingredients:
In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Whisk until everything is well mixed and combined. This adds a lovely depth of flavor to the cake.
3. Combine Wet Ingredients:
In another large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until the mixture is smooth. Then, add the eggs one at a time, making sure to beat well after each addition so they’re fully combined. Finally, stir in the pumpkin puree and vanilla extract until everything is uniform.
4. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredients into the wet mixture. Stir just until combined—be careful not to overmix, as this can make the cake dense!
5. Bake:
Pour the batter into the prepared pan and smooth the surface with a spatula. Place it in the oven, and bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen should smell amazing by now!
6. Cool the Cake:
Once the cake is baked, remove it from the oven and let it cool completely in the pan on a wire rack. This step is critical for the frosting to sit nicely on the cake!
7. Make the Frosting:
While the cake cools, make the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar, one cup at a time, mixing well after each addition until you reach your desired thickness and sweetness. Finally, add the vanilla extract and mix just to combine.
8. Frost the Cake:
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. For a decorative touch, feel free to pipe swirls or use a spatula to create some fun patterns. Sprinkle with chopped walnuts or pecans if desired.
9. Serve and Enjoy!
Cut the cake into squares and serve. Enjoy every delicious bite of your Pumpkin Sheet Cake with Cream Cheese Frosting!
Can I Use Fresh Pumpkin Instead of Canned?
Yes! You can use fresh pumpkin puree. Just roast the pumpkin until soft, scoop out the flesh, and blend it until smooth. This will give your cake a fresh flavor.
Can I Make This Cake Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that your baking powder and baking soda are also gluten-free.
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 4 days. Just be sure to let it come to room temperature before serving for the best flavor!
Can I Freeze the Cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap followed by aluminum foil and freeze it for up to 3 months. Thaw in the refrigerator before serving. Frosting can also be frozen separately, just re-whip before using!
