Pumpkin sheet cake with cream cheese frosting
Preppy Kitchen · ♥ 23.1K likes · 826.6K views · 10 min video
Read about sheet cakes and traybakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 240 g all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1½ tsp ground ginger
- ¼ tsp nutmeg
- ½ tsp allspice
- ¼ tsp cardamom
- 1 tsp salt
Heat the oven to 350F and combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a large bowl.
Dry ingredients and fall spices
Sift the dry ingredients, especially the ginger, so nothing clumps.
- 425 g pumpkin puree
- 4 whole eggs
- 240 ml veggie oil
- 2 tsp vanilla extract
Whisk the pumpkin puree, eggs, veggie oil and vanilla together until smooth, breaking up the yolks.
Choosing pumpkin puree
Pour the dry into the wet, or the wet into the dry, and stir gently just until the flour disappears; do not overmix.
Mixing just until combined
- toasted pecans
Prepare a nine by 13 inch dish with butter and flour, baking spray or parchment paper.
- 170 g unsalted butter
- 226 g cream cheese
Cream the room temperature butter a minute or two.
- 3 cup powdered sugar
- 2 tsp vanilla extract
Add the powdered sugar on low, then the vanilla, and whip on medium high about a minute until fluffy, scraping down.
Scoop the frosting onto the cooled cake with a triggered scoop and swoop it out with an offset spatula.
Frosting and serving the cake