My mom’s chocolate sheet cake is a favorite in our family. Rachel wants to serve Grandma’s cake at her wedding reception but we thought we should have a non-chocolate option. So, here is a pumpkin spice sheet cake with cream cheese frosting, a moist, delicious alternative. This will be our family’s second favorite sheet cake…nothing will ever top Grandma!
CAKE:
4 large eggs
1½ cups sugar
1/2 cup brown sugar
1 cup oil
1 (15 oz) can pumpkin
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 tsp cinnamon
1/2 tsp ginger
1/2 tsp clove
CREAM CHEESE FROSTING:
1/2 cup butter, softened
1 (8 oz) cream cheese, softened
1 tsp vanilla
2 Tbl cream
3½ cups powdered sugar (more if needed)
Preheat oven to 350°. Grease a 15×10-inch jelly-roll pan.
For the cake: in a large bowl combine eggs, sugar, brown sugar, oil, pumpkin and vanilla; beat until smooth and well combined. In another bowl combine flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves; stir into pumpkin mixture until well combined. Spread batter evenly into jelly-roll pan. Bake for 22-26 minutes or until lightly browned. Cool cake completely.
For the frosting: in large bowl cream butter, cream cheese, vanilla and cream until light and fluffy. Add powdered sugar; beat until smooth adding in more powdered sugar or cream (if needed) to achieve desired consistency. Spread over completely cooled sheet cake.
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