IT’S GOOD TO BE BACK! After a brief hiatus for my nuptials, I am so excited to be back whipping up a blog post for you. Since I spent the first few weeks of fall completely engrossed in my wedding planning, I wanted to make up for it by providing you guys with one of the best pumpkin recipes ever. PUMPKIN SHEET CAKE!
This cake is so delicious, even my husband (wow – weird to type that!), a very “non-pumpkin guy”, loves this cake and frequently REQUESTS it. That is when you know you’ve baked something special.
Ever since October 1st, I have been pining for this cake. Pumpkin Sheet Cake makes it on to the fall bucket list every year, because the flavors scream fall; the cinnamon-nutmeg pumpkin cake drizzled in cinnamon sugar butter cream tastes like autumn embodied.
This cake is so festive it actually inspired me to choose a pumpkin wedding cake for my big day a few weeks ago!
Funny enough, I realized after the fact that in all the excitement of wedding day, I FORGOT TO TRY A SLICE OF MY PUMPKIN WEDDING CAKE. Needless to say, once our plane touched down back in LA, it was imperative that I make my Super Moist Pumpkin Sheet Cake immediately, and I knew I had to share the recipe with you all.
Cinnamon Sugar Buttercream
What’s a cake without some killer icing? The icing for this recipe is actually derived from a recipe given to me by my grandmother-in-law. When my husband and I first started dating, I had heard so much about “M’s icing,” and with one bite, it was easy to see why this icing is so famous among the Lesch family.
M’s icing is seriously delicious, easy to make, and goes with just about any cake or cupcake. Honestly, it’s the only icing recipe I will ever use (so this won’t be the last time you’ll see it!)
For my Pumpkin Sheet Cake, I took this legendary recipe and added a bit of cinnamon and voila – Cinnamon Butter Cream.
Super. Moist. Cake.
I don’t know about you guys, but one of my biggest challenges with baking cakes in the past has been fully cooking the cake WITHOUT drying it out. Fortunately, thanks to the cup of oil, can of pumpkin, and four eggs in this recipe, this cake stays very moist and is extremely difficult to dry out.
With that said, if you’d like to take special care not to overcook, here is what I recommend: At 350 degrees F, bake for 25 minutes-35 minutes. At 25 minutes, to check “done-ness,” lightly shake the cake pan to see if the middle of the cake jiggles. If it does, leave it for 5 more minutes and check again. Do this until the top of the cake is solid. The edges of the cake will look a little browned on top but don’t worry, they won’t be dry! This is normal!
I hope you guys like this recipe! I wanted to send it to you before Halloween, but this cake is also a fan favorite for Friendsgiving / Thanksgiving as well! And, as a bonus, it will make your home smell like a fall-scented candle.
Let me know if you have any feedback! If you enjoy this recipe, please rate/comment below, or share a photo on Instagram and tag @madeby.moni.
Check out the tools I used for this recipe!
| 9×13 Ceramic Baking Dish | Electric Mixer |
Super Moist Pumpkin Sheet Cake with Cinnamon Buttercream Icing
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
Wet Ingredients
- 1 16 oz can pumpkin
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
Icing Ingredients
- 1 16 oz box powdered sugar
- 1 stick unsalted butter melted
- 1 tsp vanilla
- ½ tsp cinnamon
- ⅓ cup milk
Instructions
Sheet Cake
- In a medium mixing bowl, whisk together the dry ingredients (flour, baking soda, cinnamon, nutmeg, and salt). Set aside
- In an electric mixer, beat the wet ingredients (pumpkin, granulated sugar, oil, eggs) at medium speed until smooth.
- With the electric mixer on low speed, slowly add the dry ingredients into the wet ingredients until mixed through.
- Pour into a greased 9×13 baking dish.
- Bake for 25-35 minutes at 350 degrees. Cool the cake completely. Using a fork, poke holes sporadically on cake surface.
Icing
- Using electric mixer (or whisking by hand with a fork), combine powdered sugar, melted butter, milk, and vanilla. (If your icing feels too dry, add more milk. If your icing feels too thin, add more powdered sugar! I like to add the milk slowly to accomodate the thickness I like.)
- Once the cake has cooled, ice the cake and serve! (I personally think the cake tastes better once it cools down to room temperature and really lets the icing sink in).
Giving the people what they want! I’ve wanted this recipe ever since you mentioned it on your instagram story.