Print

Cozy Pumpkin Spice Sheet Cake Recipe with Easy Brown Butter Frosting

pumpkin spice sheet cake - featured image
Print Recipe

A moist and tender pumpkin spice sheet cake with warm autumnal spices, topped with a nutty, silky brown butter cream cheese frosting. Perfect for cozy fall occasions and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (313 g), sifted
  • 1 ¾ cups granulated sugar (350 g)
  • ½ cup packed brown sugar (110 g)
  • 1 ½ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 1 cup vegetable oil (240 ml) or light olive oil
  • 3 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 ⅓ cups pure pumpkin puree (320 g), not pumpkin pie filling
  • ½ cup buttermilk (120 ml) or yogurt as substitute
  • ½ cup unsalted butter (115 g), browned for frosting
  • 8 oz cream cheese (225 g), softened
  • 3 cups powdered sugar (360 g), sifted
  • 1 tsp pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch pan or line with parchment paper.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a separate bowl, whisk oil, eggs, vanilla extract, pumpkin puree, and buttermilk until smooth.
  4. Slowly pour wet ingredients into dry ingredients, folding gently with a spatula until just combined. Avoid overmixing.
  5. Pour batter into prepared pan and spread evenly. Bake for 35-40 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
  6. Cool cake in pan on a rack for at least 30 minutes before frosting.
  7. While cake cools, brown the butter in a light skillet over medium heat, stirring constantly until golden brown and nutty aroma appears (about 5 minutes). Remove from heat and cool slightly.
  8. In a mixer bowl, beat softened cream cheese until smooth. Gradually add powdered sugar, vanilla, salt, and browned butter. Beat until fluffy and spreadable. Chill 10 minutes if too runny.
  9. Spread frosting evenly over cooled cake, creating swirls and peaks if desired.
  10. Slice into squares and serve with a hot drink. Cake tastes better the next day as flavors meld.

Notes

Use a light-colored pan to brown butter to monitor color changes and avoid burning. Let cake cool completely before frosting to prevent melting. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute coconut yogurt and vegan cream cheese and butter. Frosting can be made a day ahead and refrigerated. Store leftovers in an airtight container in the fridge for up to 4 days. Freeze unfrosted cake for up to 2 months.

Nutrition

Keywords: pumpkin spice cake, brown butter frosting, fall dessert, sheet cake, easy pumpkin cake, autumn baking, cream cheese frosting

Find it online: https://chrisfeasts.com/cozy-pumpkin-spice-sheet-cake-recipe-with-easy-brown-butter-frosting/