Pumpkin Sheet Cake with Brown Butter Frosting
Ingredients
The cake
-
2
cups
all-purpose flour
-
1 ¾
cups
white granulated sugar
-
2 ½
teaspoons
baking powder
-
2
teaspoons
pumpkin pie spice
-
1
teaspoon
baking soda
-
½
teaspoon
kosher salt
-
3
large
eggs
-
¾
cup
neutral oil
-
1
15-ounce can
pure pumpkin puree
-
1
teaspoon
pure vanilla extract
The frosting
-
1 ½
cups
unsalted butter
-
4
cups
powdered sugar
-
½
teaspoon
pure vanilla extract
-
¼
teaspoon
fine-grain sea salt
-
2
tablespoons
heavy cream
Instructions
- Preheat the oven to 350°F and prepare a 9x13-inch cake pan with cooking spray and parchment paper.
- In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, pumpkin pie spice, baking soda, and salt.
- In a stand mixer, combine eggs, oil, pumpkin puree, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Pour the batter into the prepared pan and smooth it out.
- Bake for 25-30 minutes or until a skewer comes out clean. Let it cool for 10 minutes before transferring to a cooling rack.
- To make the frosting, brown one stick of butter in a saucepan until nutty and cool it down.
- In the stand mixer, combine the browned butter with the remaining room temperature butter, powdered sugar, vanilla, salt, and heavy cream. Beat until light and fluffy.
- Spread the frosting over the cooled cake and decorate as desired.
Nutrition Facts (estimated)
Servings
12 slices
Calories
695
Total fat
39g
Total carbohydrates
86g
Total protein
4g
Sodium
258mg
Cholesterol
105mg
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