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Ultra-Moist Pumpkin Sheet Cake with Tangy Cream Cheese Frosting Recipe

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4.3 from 14 reviews

This Ultra-Moist Pumpkin Sheet Cake with Tangy Cream Cheese Frosting is a beautifully spiced, incredibly moist pumpkin cake topped with a luscious cream cheese frosting infused with cinnamon. Perfect for fall celebrations or any time you crave a comforting dessert, this cake combines classic autumn flavors with a smooth, tangy finish that elevates every bite.

  • Total Time: 1 hour 10 minutes plus 1 hour cooling
  • Yield: 15 servings

Ingredients

Cake

  • 1 can (425g; 15oz) pumpkin purée
  • 210 g (1 cup) packed brown sugar
  • 100 g (½ cup) granulated sugar
  • 240 ml (1 cup) vegetable oil
  • 3 large eggs, room temperature
  • 2 tsp vanilla bean paste
  • 280 g (2⅓ cups) all-purpose flour
  • 2 tsp baking powder
  • 1½ tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground cloves
  • ½ tsp kosher salt

Frosting

  • 113 g (8 Tbsp; ½ cup) unsalted butter, room temperature
  • 226 g (8 oz) cream cheese, room temperature
  • 440 g (3½ cups) confectioner’s sugar
  • 1 tsp vanilla bean paste
  • ½ tsp ground cinnamon
  • Pinch of kosher salt

Instructions

  1. Prepare the pan. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter and lightly dust with flour or use baking spray to ensure the cake doesn’t stick. Set aside.
  2. Mix wet ingredients. In the bowl of a stand mixer fitted with a paddle attachment, combine the pumpkin purée, packed brown sugar, granulated sugar, vegetable oil, eggs, and vanilla bean paste. Whisk on medium speed until well blended, about 1-2 minutes.
  3. Add dry ingredients. Add the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and kosher salt to the wet mixture. Mix on low speed initially to avoid flour splatter, then continue until no streaks of flour remain and the batter is smooth.
  4. Bake the cake. Pour the batter evenly into the prepared baking dish. Use an offset spatula to smooth the surface. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool for 15 minutes before carefully inverting onto a wire rack. Allow the cake to cool completely, about one hour, before frosting.
  5. Make the frosting. In a clean bowl of your stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-high speed for 1-2 minutes until fully combined and creamy. Stop the mixer and add the confectioner’s sugar, vanilla bean paste, ground cinnamon, and pinch of kosher salt. Begin beating on low speed, gradually increasing to medium-high as the sugar integrates. Continue beating until smooth and creamy, about 2-3 minutes more.
  6. Frost the cake. Once the cake has completely cooled, spread the cream cheese frosting evenly on top. Optional: lightly dust with cinnamon for added aroma and flavor. Slice into 15 servings, serve, and enjoy this moist, flavorful pumpkin treat!

Notes

  • Ensure eggs and dairy ingredients are at room temperature before mixing for best texture.
  • Do not open the oven door during baking to avoid the cake collapsing.
  • You can store the cake in an airtight container in the refrigerator for up to 5 days.
  • The frosting is best applied when the cake is completely cool to prevent melting.
  • Substitute pumpkin purée with homemade pumpkin for a fresher flavor, adjusting moisture accordingly.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/ultra-moist-pumpkin-sheet-cake-with-tangy-cream-cheese-frosting-recipe/