Pumpkin Spice Sheet Cake With Cream Cheese Frosting |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 20 |
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I made this cake recently. It is one of the best sheet cakes I have tried and the icing is wonderful! Ingredients:
4 large eggs |
1 1/2 cups white sugar, plus |
1/2 cup brown sugar, packed or 2 cups white sugar |
1 cup vegetable oil |
1 (15 ounce) can pumpkin puree |
1 teaspoon vanilla |
2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
3 teaspoons cinnamon |
3/4 teaspoon ginger powder |
1/4-1/2 teaspoon clove |
1/2 cup butter, softened |
1 (8 ounce) package cream cheese, softened |
1 teaspoon vanilla |
2 tablespoons whipping cream, unwhipped |
3 1/2 cups icing sugar (more if needed) |
Directions:
1. Set oven to 350°F.
2. Grease a 15x10-inch jelly-roll pan.
3. For the cake; in a large bowl combine the eggs, both sugars, oil, pumpkin puree and vanilla; beat until smooth and well combined (about 2 minutes).
4. In another bowl combine the flour with, baking powder, baking soda, salt, ginger, cinnamon and cloves; stir into the pumpkin mixture until well combined.
5. Spread the batter into jelly-roll pan.
6. Bake for 25-30 minutes or until lightly browned.
7. Cool cake completely.
8. For the frosting; in a large bowl cream butter with cream cheese, vanilla and whipping cream until light and fluffy (about 2 minutes).
9. Add in the icing sugar; beat until smooth adding in more icing sugar or whipping cream (if needed) to achieve desired consistency).
10. Spread over completely cooled sheet cake.
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