Super Moist Pumpkin Sheet Cake with Cinnamon Buttercream Icing
The most delicious pumpkin recipe you'll ever make! This cinnamon-nutmeg cake is drizzled in cinnamon sugar butter cream tastes like autumn embodied. Enjoy!
Servings: 24 people
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 9x13 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).