Get the Recipe: Pumpkin Sheet Cake with Cream Cheese Frosting
An easy and delicious pumpkin cake with cream cheese frosting and optionally, nuts. A great Fall cake!
Ingredients
For the cake:
- 4 large eggs
- 1 2/3 cup white granulated sugar
- 1 cup vegetable oil, or canola or other neutral tasting cooking oil
- 2 cups pumpkin puree, not pie filling
- 2 cups all-purpose flour, spooned and levelled
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoon baking powder
For the frosting:
- 4 oz cream cheese, full fat, at room temperature (1/2 standard block)
- 1/2 cup salted butter, at room temperature
- 1 teaspoon vanilla
- 2 cups icing/confectioners' sugar
For garnish:
- 1/3 cup chopped walnuts, optional
Instructions
- Preheat oven to 350F.(regular bake setting/not fan-assisted). You will need a 15 x 10-inch baking pan with sides at least 1-inch high. If you want to remove your cake from the pan at all, line the bottom with parchment, leaving an overhang over the sides to use as handles to lift it out.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, beat together the eggs, sugar, oil and pumpkin until light and fluffy.
- In a medium bowl, whisk together well the flour, cinnamon, salt, baking soda and baking powder. Add to the pumpkin mixture and mix until thoroughly combined.
- Spread batter into an ungreased 15 x 10-inch baking pan with sides at least 1 inch high.
- Bake in preheated oven for 25-30 minutes, or until a tester inserted in the middle comes out clean.
- Remove from oven and allow to cool completely in the pan before frosting.
- Once cooled, prepare the frosting by beating together the cream cheese and butter until light and fluffy. Add the vanilla and mix in. Add the icing sugar a bit at a time, beating until the frosting is smooth.
Notes
- This cake calls for a 15 x 10-inch baking pan (aka jelly roll pan). You'll want one with sides at least 1 inch high. I happened to have this size cake pan, with 2-inch high sides. If you don't you could bake in a 9x13. Do note that I haven't tried this, but my math tells me that a 9 x 13 pan would only take about 3/4 of the batter. So you'd definitely want to hold some of the batter back. A 9x13 cake will be thicker though, for sure, so baking time will be longer. Test in regular intervals until a tester comes out clean in the centre.
- If you make this as a 15x10 sheet cake, there is "just enough" for a thin layer of cream cheese frosting. As such, you'll want to spread carefully to avoid pulling up crumbs. My strategy is to place 3 dollops in the line down the centre of the cake and to spread each out to the edges.
- I found the frosting to cake ratio really nice as is, as this cake is thinner than some, but if you really, really love the icing part and just want more, go ahead and double the frosting for a thicker layer.
- Use the tip of an offset spatula to create a ridged design to your icing. Simply drag it lightly down the cake in lines, leaving a little space in between for the ridges.
Serving: 1serving, Calories: 219kcal, Carbohydrates: 34g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 46mg, Sodium: 212mg, Potassium: 120mg, Fiber: 1g, Sugar: 24g, Vitamin A: 3405IU, Vitamin C: 0.8mg, Calcium: 39mg, Iron: 1mg
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