Fall flavors and delicious brown butter come together for a cake worthy of a party or weeknight dessert! Make Pumpkin Sheet Cake with Brown Butter Frosting for dessert tonight!
The weather is starting to turn just a bit, bringing out my favorite accessory - the cardigan. When making fall desserts, you want to make them delicious, simple and seasonal - that is where my Pumpkin Sheet Cake with Brown Butter Frosting comes in. Nutmeg, cinnamon and ginger are all the delicious spices of the season, and they all play an important and delicious role in my Pumpkin Sheet Cake. A jellyroll pan can be used not only to bake the cake, but to serve it as well. Let it cool, frost away and serve to hungry family and friends. So when looking for a cake to make while the leaves turn, for that holiday party or just because you want something sweet, try this sheet cake. And brown butter people, come on!
- For Cake:
- 2 cups AP flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp nutmeg
- 4 large eggs
- 1 tsp vanilla
- 1½ cups sugar
- 1 can pumpkin
- 1 cup vegetable or canola oil
- For Frosting:
- 10 T unsalted butter (I use Plugra)
- 1 8oz box of room temp cream cheese
- 1½ tsp vanilla
- 3½ cups powdered sugar
- Make the cake:
- Preheat oven to 350 degrees and line a jellyroll pan with parchment paper, spraying lightly.
- In a medium bowl, combine flour, baking powder, baking soda, salt, and spices and stir to combine.
- In an electric mixture on medium speed, beat eggs, vanilla, sugar, pumpkin and oil together, turning up speed to medium high after 2 minutes.
- Continue to mix until well combined.
- Turn speed down to low and add flour mixture, mixing until well blended, careful not to over mix.
- Spread evenly in jellyroll pan and bake for 25-35 minutes, or until cake bounces back when gently pressed down with your finger.
- Remove from oven and let cool completely on a wire rack.
- While cake is baking make the frosting by melting butter in a heavy bottomed pan on medium high heat for about 20 minutes, stirring and watching for it to turn brown, careful not to burn.
- When color is deep brown, remove from heat and place in the bowl of an electric mixer and refrigerate for 30 minutes.
- Once chilled, beat butter, cream cheese and vanilla on medium high speed in your electric mixture until fluffy, about 10 minutes.
- Turn mixer off and add powdered sugar (you might want to put a towel over mixer initially so powdered sugar does not fly all over the place.)
- Turn mixer on low and let mix together.
- Once sugar is incorporated, increase speed to medium high and mix for 10 minutes or until light and fluffy.
- Add more sugar if needed.
- Frost cake and serve!
- Leftovers can be wrapped and kept in the fridge for three days.
Man, oh man!! I sure wish I had some this minute. I love the idea of using browned butter in the frosting!!!
Susie Gall recently posted…Blueberry Peach Yogurt Parfaits
Brown Butter is where it’s at!
Nothing says fall like pumpkin sheet cake. Brown butter cream cheese frosting? I’m in!
Julie is Hostess At Heart recently posted…Bavarian Cream with Blackberry Coulis
I am a big fan of fall baking! Thanks Julie!
Um I need this brown butter cream cheese frosting in my life like….NOW. This looks so good, it’s not even fair. I would be just fine if you want to send me a cake via mail. Not sure how that works but I know you can figure it out! Lol let’s be real, I’ll definitely be making this!
Victoria recently posted…Chocolate Crepes with Fresh Raspberry Compote
I would be happy to hand deliver my friend!