Spice Sheet Cake with Pumpkin Frosting
This fluffy spice sheet cake is full of spices and is very moist. It is topped with pumpkin cream cheese frosting. This is the perfect fall party cake.
Servings: 16 people
Calories: 489kcal
Ingredients
Spice Cake
- 3 ½ cups All-purpose flour
- 1 ½ teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 ½ cup Brown sugar packed light or dark
- ½ cup White granulated sugar
- 3 teaspoon Ground cinnamon
- 1 ½ teaspoon Ground ginger
- 1 ½ teaspoon Pumpkin pie spice
- ½ teaspoon Ground nutmeg
- 1 cup Oil canola or vegetable
- ½ cup Unsalted butter melted
- 4 Large eggs room temperature
- 1 tablespoon Pure vanilla extract
- ½ cup Buttermilk room temperature
Pumpkin Cream Cheese Frosting
- ½ cup Unsalted butter slightly cold
- 8 oz Cream cheese room temperature
- ⅓ cup Pumpkin puree not pumpkin pie filling
- 2 teaspoon Ground cinnamon
- 1 teaspoon Pumpkin pie spice
- 4 cups Powdered sugar sifted
Instructions
Spice Cake
- Preheat oven to 350°F. Spray a 9X13 inch pan with non-stick baking spray. Line the bottom and up 2 sides of the pan with parchment paper. Spray again. Set aside.
- In a mixing bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, ginger, pumpkin pie spice, and nutmeg. Add in the brown sugar and sugar. Use a mixer and combine on low for 20 seconds.
- Add in melted butter and oil. Mix on medium for 2 minutes until mixture is combined and melded together. It will look like a big and thick ball of batter. Add in eggs one at time, mix on low. Scrape the bowl.
- Combine the buttermilk and vanilla together. Pour in buttermilk in 2 intervals. Scrape the bowl between intervals. Scrape the bowl again and mix on low for 20 seconds. Make sure it is all smooth and combined.
- Pour the batter into the pan. Bake for 25-30 minutes. The cake is done baking when a toothpick inserted comes out clean. Let the cake sit in the cake for 10 minutes. Then, transfer to a cooling rack. Allow cake to cool completely.
- Transfer cake to the freezer if you made the cake ahead of time. Wrap the cake in cling wrap and transfer to the freezer. Tip: place cake on cooling rack in the freezer for 15 minutes. It will be a lot easier to wrap in cling wrap if it is cold.
Pumpkin Cream Cheese Frosting
- Bring cake out from freezer 1 hour before decorating if you froze it.
- To get slightly cold butter, place butter on counter for 30 minutes. The butter will be cold to the touch but you can leave a slight finger indent in the butter. The cream cheese should be room temperature. In a large bowl, sift together the powdered sugar, cinnamon and pumpkin pie spice.
- Using a mixer, beat the cream cheese for 1 minute on medium-high. Scrape the bowl and add in the butter. Beat for 1-2 minutes. Scrape the bowl halfway through. There should be no butter or cream cheese lumps. If there is, beat again for 30 seconds and check again.
- Add in pumpkin puree, beat for 30 seconds until fully combined. Slowly add in powdered sugar. Scrape the bowl and beat for 1 minute. The frosting should be light and fluffy. Frost the cake.
Notes
Flour- Make sure flour is spooned and leveled. Too much compacted flour can dry out the cake.
Buttermilk substitution- ½ cup regular milk plus ½ tablespoon of lemon juice. Let the mixture sit for 10 minutes before using it.
Make sure all dairy is room temperature- Room temperature ingredients get a much better rise on the cake. Pull them out 2 hours before baking.
Nutrition
Calories: 489kcal | Carbohydrates: 81g | Protein: 4g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 47mg | Sodium: 356mg | Potassium: 99mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1352IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg