pumpkin spice sheet cake
Soft, fluffy, and slathered in a spiced cream cheese frosting. An absotively divine fall treat.
Ingredients
- 1 cup vegetable oil
- 3/4 cup dark brown sugar
- 3/4 cup sugar
- 4 large eggs, at room temperature
- 1 tbsp vanilla extract
- 1/2 cup plain whole milk Greek yogurt
- 1 can pumpkin puree
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp kosher salt
spiced cream cheese frosting
- 8 oz cream cheese, chilled
- 1 stick butter, softened
- 2 tsp vanilla extract
- 2 1/2-3 cups powdered sugar
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp round cloves
Instructions
- Preheat oven to 350 degrees. Line a 9 x 13 inch cake pan with parchment.
- In a large bowl, beat the oil, brown sugar, and sugar until combined. Whip in the eggs, one at a time, until fully incorporated; then the vanilla, Greek yogurt, and pumpkin. Add the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Mix until just combined.
- Spread the batter into the prepared cake pan. Bake for 25-30 minutes until an inserted toothpick emerges with just a few small crumbs. Place the pan on a wire rack and cool completely.
- When the cake is cooled, make the frosting. Beat the cream cheese and butter on low speed until combined, then mix in the vanilla. Add the spices, then the powdered sugar 1/2 cup at a time, mixing between each addition, until the frosting is firm but fluffy. Crank the speed to high and whip for 1-2 minutes until very fluffy.
- Frost the cake as desired. Slice and serve immediately, or cover and store at room temperature up to 5 days, the fridge for a week, or the freezer for a month.