Layer cakes are tall, beautifully stacked, and frosted to perfection. We all love layer cakes because they are beautiful. Sometimes they can be challenging to make. Sometimes, you need a large cake for a potluck or school event. Sometimes, a sheet cake is the best choice. Yes, I do. How could I present a sheet cake? After the 2017 fanciful Pumpkin Spice cake, it was a relief. Yes, I am.
We get asked a lot about our cupcake and layer cake recipes. Do they work well as sheet cakes? With some modifications, the answer to this question is always yes. Today I baked a pumpkin cupcake sheet cake. To break the stereotype that sheet cakes are boring, I decorated the cake with cute buttercream pumpkins. (Learn how to pipe buttercream pumpkins). This would make an excellent surprise for teachers or colleagues at the office for Thanksgiving lunch. It tastes great, whether a layer cake or a simple sheet cake. It will be an excellent gift for those who eat it.
The Pumpkin Cake
3 cups all-purpose flour
One teaspoon of baking powder
Two teaspoons of Baking Powder
One teaspoon Salt
Two teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon Nutmeg
1 cup unsalted Butter, Room Temperature
1 cup granulated sugar
1 cup brown Sugar
1 cup milk
1 1/2 cups pumpkin puree
For the Cinnamon Cream Cheese Frosting
3/4 cup Unsalted Butter, Softened
8 ounces of cream cheese, softened
4 cups confectioners’ sugar
One teaspoon of vanilla essence
One teaspoon cinnamon
Make the Pumpkin Cake
Preheat oven to 350°F Butter and lightly flour the 13 x 9 x 2 pan.
Combine dry ingredients in a large bowl: flour, baking soda, and baking powder. Add cinnamon, ginger, and nutmeg.
Use a stand mixer to beat Butter, brown sugar, and granulated sugar until smooth.
Mix eggs one at a while, beating well between each addition.
Mix dry ingredients with milk until combined. Scrape the bowl’s sides if necessary.
Add pumpkin puree.
Put batter in a cake pan
Bake for 35 to 38 minutes, or until a toothpick inserted into the center comes clean.
Before frosting, let the cake cool completely.
Make the Cinnamon Cream cheese Frosting.
A stand mixer beats butter and cream cheese at medium speed until smooth.
Gradually add confectioners’ sugar, one cup at a., scraping down sides as needed.
Mix vanilla, cinnamon, and milk until well combined.
Spread frosting on the cake. Smoothen with an offset spatula. If desired, pipe buttercream Pumpkins onto the cake.
Cover the cake and place it in the fridge. Serve at room temperature.
This pan came with a cover. The cover was high enough to ensure that the buttercream pumpkins were not disturbed by it. It was so handy when transporting the cake.
Because cream cheese frosting won’t hold its shape, I used all butter buttercream to make the decorative pumpkins.