Description
This Spiced Pumpkin Sheet Cake is a moist and flavorful dessert combining warm autumn spices with pumpkin puree, topped with a luscious white chocolate cream cheese frosting and a crunchy ginger, cranberry, and pecan topping. Perfect for fall gatherings and holiday celebrations, this cake offers a delightful balance of sweet, spicy, and creamy textures.
Ingredients
Cake
- 1 cup granulated sugar
- ¾ cup brown sugar (packed)
- 1 cup canola oil
- 15 ounces pumpkin puree
- 4 eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
Frosting
- 14 ounces white chocolate baking bar (chopped)
- 12 ounces cream cheese (softened)
- 12 tablespoons unsalted butter (softened)
- 3 cups powdered sugar (sifted)
Topping
- ¼ cup dried cranberries
- ¼ cup crystallized ginger
- ¼ cup pecan halves
Instructions
- Prepare the Pan: Preheat the oven to 350°F. Spray an 18 × 13-inch rimmed half-sheet pan with cooking spray. Evenly sprinkle granulated sugar over the sprayed pan then tap out any excess to create a slight sugary crust.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin purée, eggs, canola oil, and vanilla extract until the mixture is smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground cloves, and ground nutmeg ensuring the spices are evenly blended.
- Combine Batter: Add the dry ingredient mixture to the pumpkin wet ingredients. Whisk gently just until no dry flour remains. Scrape the sides and bottom of the bowl as needed, careful not to overmix.
- Fill the Pan: Spread the batter evenly in the prepared half-sheet pan, making sure it reaches all edges for even baking.
- Bake the Cake: Place the pan in the preheated oven and bake for about 20 minutes, or until the cake center springs back lightly when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan set on a wire rack before applying frosting.
- Melt White Chocolate: Place chopped white chocolate in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each until the chocolate is smooth and just melted. Set aside to cool slightly.
- Prepare Frosting Base: In a mixing bowl, beat the softened cream cheese and unsalted butter together until the mixture is smooth and creamy.
- Combine Frosting Ingredients: Gradually add the melted white chocolate to the cream cheese mixture and beat until fully incorporated.
- Add Powdered Sugar: Add sifted powdered sugar slowly while beating on low speed. Continue until the frosting is smooth, thick, and creamy.
- Frost the Cake: Evenly spread the prepared white chocolate cream cheese frosting over the cooled pumpkin cake surface.
- Prepare Toppings: Chop the pecan halves, crystallized ginger, and dried cranberries into small pieces suitable for sprinkling.
- Add Topping: Sprinkle the chopped pecans, crystallized ginger, and dried cranberries evenly over the frosted cake to add texture and flavor contrast.
- Slice and Serve: Cut the cake into 20 slices and serve. Optionally, the topping can be omitted if preferred.
Notes
- Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
- Use canned pumpkin puree for consistent moisture and flavor.
- Adjust spices according to taste preference for more or less warmth.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a nut-free version, omit the pecans and replace with additional dried cranberries.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
