As a frosting junkie, I can’t resist the allure of a perfectly frosted sheet cake, especially when it’s a delightful pumpkin sheet cake with brown butter frosting. This fall-inspired treat is a must-have for any autumn gathering, offering a harmonious blend of flavors that epitomize the season’s coziness. The simplicity of sheet cakes makes them a favorite in my kitchen – easy to frost, effortless to slice, and boasting that ideal cake-to-frosting ratio we all crave.
Pumpkin lovers, rejoice! This Pumpkin Sheet Cake with Brown Butter Cream Cheese Frosting is a show-stopping dessert that never fails to impress. With its crowd-pleasing appeal and rave reviews, this easy-to-make sheet cake is a staple at fall celebrations. Whether it’s a birthday bash or a casual get-together, this pumpkin sheet cake is sure to steal the spotlight with its irresistible combination of moist cake and decadent frosting.
Ingredients
Creating the perfect pumpkin sheet cake with brown butter frosting requires a harmonious blend of ingredients that will elevate the flavors and textures of this delightful dessert. Let’s dive into the key components for both the Pumpkin Sheet Cake and the Brown Butter Frosting.
Pumpkin Sheet Cake Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup canned pumpkin puree
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter
- 8 oz cream cheese
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
These essential ingredients are the building blocks for a sensational pumpkin sheet cake with the irresistible richness of brown butter frosting.
Equipment Needed
When preparing this irresistible Pumpkin Sheet Cake with Brown Butter Frosting, having the right equipment at hand ensures a smooth baking experience. Here are the essential tools and utensils you’ll need to create this delightful dessert:
For the Pumpkin Sheet Cake:
- Mixing Bowls: Ensure you have a set of mixing bowls in various sizes to combine the cake ingredients efficiently.
- Whisk or Electric Mixer: Use a whisk or an electric mixer to thoroughly blend the cake batter.
- Measuring Cups and Spoons: Accurate measurements are crucial for baking success, so have these handy for precise ingredient amounts.
- 9×13-inch Baking Pan: A standard rectangular baking pan of this size is ideal for baking sheet cakes.
- Parchment Paper or Non-Stick Cooking Spray: Prepare your baking pan with parchment paper or a non-stick spray to prevent the cake from sticking.
- Saucepan: You’ll need a saucepan to brown the butter for the frosting, giving it that rich, nutty flavor.
- Hand Mixer or Stand Mixer: To achieve a fluffy and smooth frosting consistency, use a hand mixer or a stand mixer.
- Spatula: A spatula is great for scraping down the sides of the bowl and ensuring all the frosting ingredients are well combined.
- Offset Spatula or Icing Spatula: Use an offset spatula or icing spatula to spread the frosting evenly over the cooled cake.
- Microwave-Safe Bowl: Prepare a microwave-safe bowl for melting the butter and heating the frosting ingredients.
By having these essential pieces of equipment ready, you’ll be well-equipped to embark on the delightful journey of creating a Pumpkin Sheet Cake with Brown Butter Frosting that will impress your taste buds and guests alike.
Prep the Ingredients
To begin preparing the delightful Pumpkin Sheet Cake with Brown Butter Frosting, gather all the necessary ingredients and equipment. Here’s what you’ll need:
Ingredients:
- 1/2 cup unsalted butter
- 1/2 cup packed dark brown sugar
- 1/4 teaspoon salt
- 3/4 Tablespoons milk (divided)
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla
- 2 3/4 cups powdered sugar (sifted)
- 1 teaspoon cinnamon (plus more for sprinkling)
- Mixing bowls
- Whisk or electric mixer
- Measuring cups
- 9×13-inch baking pan
- Parchment paper
- Saucepan
- Hand or stand mixer
- Spatula
- Offset spatula
- Microwave-safe bowl
Instructions for Pumpkin Sheet Cake
To create a delectable Pumpkin Sheet Cake with Brown Butter Frosting, follow these detailed steps for baking perfection.
Mixing the Dry Ingredients
- Preheat your oven to 350 degrees Fahrenheit and grease and line an 8×8-inch cake pan. Set it aside.
- In a large bowl, whisk together flour, sugar, pumpkin pie spice, baking powder, baking soda, and kosher salt.
- In a separate medium bowl, whisk together eggs, neutral oil, pumpkin puree, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until completely combined. Ensure there are no flour speckles by scraping the bottom of the bowl.
- Transfer the batter into the prepared cake pan and bake in the oven for 23 to 25 minutes. Check for doneness by inserting a skewer into the center; it should come out clean.
- Allow the cake to cool in the pan for 5 to 7 minutes before inverting it onto a cooling rack. Let it cool to room temperature, approximately an hour.
Preparing the Wet Ingredients
- In a mixing bowl, beat together the unsalted butter and dark brown sugar until smooth.
- Add in the salt, divided milk, maple syrup, and vanilla extract. Mix well until combined.
- Gradually sift in the powdered sugar and cinnamon, stirring gently to incorporate all ingredients.
- Adjust the frosting consistency by adding more milk if needed, ensuring a smooth and creamy texture.
- Preheat the oven to 350 degrees Fahrenheit and grease a 9×13 baking pan.
- In a medium bowl, combine flour, baking soda, baking powder, salt, and spices. Mix to evenly distribute the ingredients.
- In a separate bowl, mix sugars and oil until well combined.
- Add eggs and vanilla; mix until incorporated.
- Stir in the pumpkin until all wet ingredients are combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake the cake for 18-24 minutes or until a toothpick inserted into the center comes out clean and the edges are golden brown.
- Allow the cake to cool completely before topping with the prepared Brown Butter Frosting.
Instructions for Brown Butter Frostinery
Cooking the Butter
To start the brown butter frosting, place a medium saucepan over medium-high heat. Melt the 1 stick of butter, and continue cooking while swirling the pan constantly. Allow the butter to transform into a dark golden brown shade, ensuring it doesn’t burn and emits a delightful nutty aroma.
Mixing in Remaining Ingredients
Once the butter reaches the perfect browned consistency, remove the saucepan from the heat. Whisk in the brown sugar, a pinch of salt, 2 tablespoons of milk, maple syrup, and vanilla. Transfer this rich mixture to the bowl of a stand mixer equipped with a paddle attachment. Beat the ingredients on medium speed for about 30 seconds.
Let the mixture rest for 3 minutes, then mix it again for another 30 seconds on medium speed. Repeat this resting and mixing process once more. Gradually add the sifted powdered sugar and cinnamon, pulsing it until almost fully combined. Increase the mixer speed to medium and beat until the frosting achieves a creamy texture.
For consistency, add milk in half a tablespoon increment until you reach the desired thickness. Using an offset spatula, generously spread the velvety brown butter frosting over the cooled pumpkin sheet cake. Allow the frosting to set for about 30 minutes before slicing the cake into scrumptious squares for serving.
Assemble the Cake
Cooling the Cake
Once the Pumpkin Sheet Cake is baked, it is essential to let it cool completely in the pan at room temperature. Cover the cake with aluminum foil or plastic wrap and refrigerate it for up to 3 days. This step ensures the cake sets before applying the delicious frosting.
Applying the Frosting
Before assembling, ensure the Brown Butter Frosting is at room temperature. Let it sit out for about an hour until it softens. Once ready, spread the velvety frosting generously over the cooled pumpkin sheet cake. The frosting should be evenly distributed over the cake’s surface for a deliciously balanced finish.
Tips for Perfect Pumpkin Sheet Cake
As I have perfected my pumpkin sheet cake recipe over the years, I’ve gathered some valuable tips that will ensure your pumpkin sheet cake turns out perfectly every time. Here are some tips to help you achieve a flawless pumpkin sheet cake:
1. Use Freshly Grated Nutmeg:
For the best flavor, I highly recommend using freshly grated nutmeg in your pumpkin sheet cake. It adds a warm, aromatic quality that elevates the taste of the cake.
2. Allow Sufficient Cooling Time:
After baking the pumpkin sheet cake, make sure to allow it to cool completely in the pan. This step is crucial to prevent the cake from crumbling when you remove it from the pan.
3. Refrigerate Before Frosting:
For easier handling and better flavor melding, refrigerate the cooled cake for at least 1 hour before applying the brown butter frosting. This step helps the cake set and enhances the overall texture.
4. Room Temperature Frosting:
Before frosting the pumpkin sheet cake, ensure that the brown butter frosting is at room temperature. Softening the frosting makes it easier to spread evenly over the cake, creating a luscious and smooth finish.
5. Garnish with a Dusting of Cinnamon:
To add a final touch of flavor and visual appeal, sprinkle a little extra cinnamon over the frosted pumpkin sheet cake. It not only enhances the presentation but also adds a subtle hint of spice to each bite.
By following these tips, you’ll be able to create a perfect pumpkin sheet cake with brown butter frosting that will impress your guests and be a hit at any fall gathering.
Make Ahead and Storage
When preparing for an upcoming event or simply wanting to have a delicious treat on hand, knowing how to make ahead and store your Pumpkin Sheet Cake with Brown Butter Frosting is key. Here are some tips to ensure your cake stays fresh and tasty.
Refrigerating the Cake
After baking and allowing your Pumpkin Sheet Cake to cool completely, store it in the refrigerator to maintain its freshness. Cover the cake with plastic wrap to prevent it from drying out. When ready to serve, let it sit at room temperature for a few minutes before enjoying.
Freezing Tips
To freeze your Pumpkin Sheet Cake for longer storage, wrap individual slices tightly in plastic wrap and then aluminum foil. Label the package with the date to keep track of freshness. When ready to eat, thaw the cake in the refrigerator overnight and bring it to room temperature before serving for the best taste and texture.
Conclusion
I’ve shared my love for frosted sheet cakes, especially the Pumpkin Sheet Cake with Brown Butter Frosting, perfect for autumn get-togethers. The article highlighted the ease of baking the cake and whipping up the frosting, with handy suggestions like using freshly grated nutmeg and mastering the art of cooling and frosting. I’ve also touched upon the importance of storing the Pumpkin Sheet Cake correctly, underscoring the significance of refrigeration for retaining its deliciousness and providing guidance on freezing for prolonged freshness. These insights are geared towards assisting you in preparing and safeguarding the cake for future occasions or as a delightful treat whenever you crave a slice.