Pumpkin Sheet Cake
Serves 12
30 mins prep
35 mins cook
65 mins total
A light and fluffy pumpkin sheet cake made in a 9x13 pan, with warm spices, pumpkin, and chocolate frosting perfect for cutting into squares and sharing at fall gatherings.
Pumpkin Cake
Buttercream Frosting
Topping
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Pumpkin Cake
Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan with butter and flour. Line the bottom of the pan with parchment paper.
In a medium mixing bowl, add the all purpose flour, almond flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Mix together using a wire hand whisk to evenly disperse all the ingredients. Set aside.
oz all purpose flour
oz almond flour
tsp baking powder
tsp baking soda
tsp ground cinnamon
tsp ground ginger
tsp ground nutmeg
tsp ground cloves
tsp fine sea salt
Using a separate larger bowl with a handheld electric mixer on medium low speed, mix together the sunflower oil, crème fraîche, brown sugar, and granulated sugar.
oz sunflower oil
oz crème fraîche
oz dark brown sugar
oz granulated sugar
Mix in the pumpkin and vanilla, followed by the eggs one at a time to form a smooth liquid mixture. Scrape the bottom and sides of the bowl as needed with a rubber spatula.
large eggs
tsp vanilla bean paste or pure vanilla extract
oz pumpkin puree
Mix in half the flour mixture at a time on low speed to form a thick pumpkin batter.
Fold in the chopped dates with a rubber spatula to disperse through the batter.
oz pitted medjool dates
Pour the batter into the prepared pan. Level the batter across the pan with an offset spatula.
Transfer the pan to the middle rack of the oven and bake for 35-38 minutes. Baking times vary depending on your oven, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Remove the pan from the oven and place on a wire rack to cool completely. This may take up to an hour. If you’re in a hurry, after 30 minutes you can place the pan in the fridge to help speed up the cooling process.
While the cake is cooling, make your chocolate buttercream frosting.
x Double Chocolate Buttercream
Spread chocolate buttercream across the top of the cake and sprinkle with flaky sea salt.
flaky sea salt
Slice Cake
For 12 pieces of cake, cut the cake in half on the short side. Then, cut each half into half. From there, cut the cake into thirds from the long side
For smaller servings, just cut the 12 cake pieces in half for 24 pieces as you serve.
