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Pumpkin Cake

Recipe by Chef Nico Rossi

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One 9×13 sheet cake, warmly spiced and oil-based, finished with cream cheese frosting and cut into squares.

  • Total Time0 hours
  • YieldOne 9x13 sheet cake 1x

Ingredients

Scale

CAKE

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg, fresh grated preferred
  • 1/4 tsp ground cloves
  • 1 tsp salt
  • 1 cup neutral vegetable oil
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 4 large eggs, room temperature
  • 15 oz pumpkin puree, one can, not pie filling
  • 2 tsp vanilla

CREAM CHEESE FROSTING

  • 12 oz full fat cream cheese, softened
  • 6 tbsp unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 tsp vanilla
  • 1/4 tsp ground cinnamon, optional
  • 1 pinch salt

Instructions

Pumpkin Cake

  1. PREP Heat the oven to 350°F. Butter a 9×13 pan and line the bottom with parchment.
  2. DRY Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  3. WET In a large bowl, whisk the oil, both sugars, and eggs until smooth. Whisk in the pumpkin puree and vanilla.
  4. COMBINE Add the dry ingredients and stir just until no flour is visible. The batter will be loose. That is correct.
  5. BAKE Pour into the pan and smooth the top. Bake 32 to 38 minutes, until the center springs back and a tester comes out with a few moist crumbs. Cool completely in the pan.

Cream Cheese Frosting

  1. FROST Beat the cream cheese and butter until fully smooth with no lumps. Add the powdered sugar in batches on low, then the vanilla, cinnamon, and salt, and beat until light. Spread over the cooled cake in the pan and cut into squares.

Notes

Cooling / resting: Cool completely in the pan before frosting

 

SAFETY NOTES

– This recipe contains eggs and dairy. Note both when serving guests with allergies.

– Use canned pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced and will throw the recipe.
– Bake until the center springs back and a tester comes out with a few moist crumbs rather than wet batter.
– Refrigerate the frosted cake, as cream cheese frosting is dairy-based and should not be held at room temperature for more than 2 hours.
– Frosted, the cake keeps 5 days refrigerated. Unfrosted, it freezes well for a month wrapped tight.
– Wash hands and tools after handling raw eggs, and use eggs at room temperature without leaving them out longer than 2 hours.

 

  • Prep Time: 25 minutes active prep
  • Cook Time: 32 to 38 minutes, or 28 to 32 minutes for 9-inch rounds
  • Category: Desserts

Find it online: https://land2shore.com/spiced-pumpkin-sheet-cake-with-cream-cheese-frosting/