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Pumpkin Sheet Cake with Brown Butter Icing

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Embrace the warmth of fall with this delicious Pumpkin Sheet Cake topped with rich Brown Butter Icing. Perfectly moist and aromatic, it features comforting flavors of pumpkin and warm spices.

  • Author: daniel-kim
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 24 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 cups granulated sugar
  • 1 cup vegetable or canola oil
  • 15 ounces pumpkin puree
  • 4 eggs (room temperature)
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup butter (for icing)
  • 2 1/2 cups powdered sugar
  • 1–2 tablespoons milk
  • 1/8 teaspoon kosher salt

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.

Notes

Always use room temperature eggs for better incorporation. Store the cake tightly covered at room temperature for up to 3 days.

Nutrition

Find it online: https://daytasty.com/pumpkin-sheet-cake-brown-butter-icing/