Pumpkin Sheet Cake with Brown Butter Icing

Pumpkin Sheet Cake with Brown Butter Icing

Embrace the warmth of fall with this delicious Pumpkin Sheet Cake with Brown Butter Icing. Perfectly moist and aromatic, this cake features the comforting flavors of pumpkin and warm spices that evoke cozy memories of crisp autumn days. The combination of rich pumpkin puree and the nutty, caramel-like taste of brown butter in the icing creates a delightful contrast that will surely satisfy your sweet tooth. Whether you serve it at a family gathering, a festive potluck, or just to enjoy with your afternoon coffee, this cake is sure to become a seasonal favorite.

The tender crumb and inviting aroma will draw your guests in, making it an ideal dessert to share during holiday festivities or simple weekend treats. Let’s dive in and discover how to make this crowd-pleaser!

Ingredients

• 2 cups granulated sugar: Adds sweetness and moisture to the cake.
• 1 cup vegetable or canola oil: Ensures a moist texture and richness.
• 15 ounces pumpkin puree: Provides the essential pumpkin flavor and moisture.
• 4 eggs (room temperature): Acts as a binder and adds structure to the cake.
• 2 cups all-purpose flour: Forms the base of the cake.
• 2 teaspoons baking soda: A leavening agent that helps the cake rise.
• 2 teaspoons pumpkin pie spice: A blend of spices that enhances the fall flavor profile.
• 1/2 teaspoon salt: Balances the sweetness and enhances flavor.
• 1/2 cup butter (for icing): Used to make the brown butter icing rich and flavorful.
• 2 1/2 cups powdered sugar: Sweetening agent for the icing.
• 1-2 tablespoons milk: Adjusts the consistency of the icing.
• 1/8 teaspoon kosher salt: Enhances the flavor of the icing.

Step-by-Step Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking.

2. Mix Wet Ingredients: In a large mixing bowl, combine the granulated sugar, vegetable or canola oil, pumpkin puree, and eggs. Beat them together until well blended.

3. Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt until they are evenly combined.

4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, gently mixing until just combined. Avoid overmixing for a tender crumb.

5. Bake: Pour the batter into a greased 10 x 15 inch pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

7. Prepare the Icing: While the cake cools, melt the butter in a saucepan over medium heat, cooking until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.

8. Make the Frosting: In a bowl, combine the browned butter, powdered sugar, 1 tablespoon of milk, and kosher salt. Whisk until smooth, adding more milk as needed to reach your desired consistency.

9. Frost the Cake: Once the cake is still warm, spread the brown butter icing evenly over the top. Let it set for a few minutes before slicing.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 24
• Calories: Approximately 250 per piece

Tips, Storage & Variations

• Tips: Always use room temperature eggs for better incorporation. To prevent sticking, ensure your pan is well-greased.
• Storage: Store the cake, tightly covered, at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
• Freezing: You can freeze the unfrosted cake for up to 3 months. Thaw it in the refrigerator before frosting.
• Flavor Variations: Add chocolate chips or chopped nuts for extra texture. You can also swap in different spices, such as cinnamon or nutmeg, to customize the flavor.

FAQ Section

1. Can I use fresh pumpkin instead of canned?
   Yes, you can use cooked and pureed fresh pumpkin, but ensure it is well-drained for the right consistency.

2. Is the icing necessary?
   While the cake is delicious on its own, the brown butter icing adds a rich flavor that complements the pumpkin.

3. What can I substitute for vegetable oil?
   You can use melted coconut oil or butter as a substitute for vegetable or canola oil.

4. How do I know when the cake is done?
   Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done.

5. Can this recipe be doubled?
   Yes, you can double the ingredients and bake in two pans for a larger crowd.

6. What is pumpkin pie spice?
   Pumpkin pie spice is a blend of cinnamon, nutmeg, ginger, and sometimes allspice, used to evoke the flavors of pumpkin desserts.

People Also Ask (PAA) Expansion

1. What is the secret to moist pumpkin cake?
   The combination of pumpkin puree and oil in the recipe keeps the cake moist.

2. Can I make this cake ahead of time?
   Yes, the cake can be made a day in advance and stored covered at room temperature.

3. Is pumpkin sheet cake gluten-free?
   To make it gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend.

4. How long does it take to bake a pumpkin sheet cake?
   Baking typically takes 25-30 minutes at 350°F, but it may vary slightly based on your oven.

5. Can I add nuts to the cake batter?
   Absolutely! Chopped walnuts or pecans can add a nice crunch to the cake.

6. Should I refrigerate leftover pumpkin cake?
   Yes, refrigerate leftovers if you do not eat them within a few days to maintain freshness.

Conclusion

This Pumpkin Sheet Cake with Brown Butter Icing is sure to become a go-to recipe for celebrating the flavors of fall. With its moist crumb and delightful icing, it is an excellent choice for parties or simple family gatherings. I hope you enjoy making this treat as much as you will enjoy eating it. For more delicious pumpkin recipes, you can check out A Cozy Kitchen’s version or try the one from Chocolate with Grace. Happy baking!