Pumpkin Cake (Moist Sheet Cake With Cream Cheese Frosting)

What Makes This Recipe Work

Oil and a full can of pumpkin keep the crumb tender for days, while a balance of baking powder and soda lifts the dense batter. The cream cheese frosting is beaten just until spreadable so it stays smooth and does not pull up crumbs.

Ingredients for Pumpkin Cake (Moist Sheet Cake With Cream Cheese Frosting)

• 2 cups (250 g) all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 1/2 tsp pumpkin pie spice
• 1 tsp fine salt
• 1 3/4 cups (350 g) granulated sugar
• 1 cup (240 ml) neutral oil
• 4 large eggs
• 1 15 oz (425 g) can pure pumpkin puree
• 1 tsp vanilla extract
• Frosting: 8 oz (226 g) cream cheese, softened
• Frosting: 1/2 cup (113 g) unsalted butter, softened
• Frosting: 3 cups (360 g) powdered sugar
• Frosting: 1 tsp vanilla extract and a pinch of salt

How to Make Pumpkin Cake (Moist Sheet Cake With Cream Cheese Frosting)

1. Heat the oven to 350°F and grease a 9x13-inch pan, then dust it with flour or line it with parchment.
2. In a large bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice, and salt.
3. Add the granulated sugar, oil, eggs, pumpkin, and vanilla to the bowl and whisk until the batter is smooth and uniform, with no dry streaks.
4. Pour the batter into the prepared pan and smooth the top, then bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed.
5. Cool the cake completely in the pan on a wire rack before frosting, about 1 hour.
6. For the frosting, beat the cream cheese and butter until smooth and creamy, then add the powdered sugar, vanilla, and salt and beat until light and spreadable.
7. Spread the frosting evenly over the cooled cake and refrigerate 30 minutes so it sets before slicing.
8. Cut into 12 squares and serve at cool room temperature.

Tips for the Best Pumpkin Cake (Moist Sheet Cake With Cream Cheese Frosting)

• Do not frost a warm cake, or the cream cheese will melt and slide.
• For a bundt, grease and flour the pan heavily and bake 45 to 55 minutes, watching for doneness.
• Bring the cream cheese and butter to room temperature so the frosting beats smooth instead of lumpy.

Variations and Substitutions

• Bake the batter in a bundt pan and dust it with powdered sugar for a pumpkin bundt cake, or in two 9-inch rounds for a layer cake.
• Spoon into lined cups and bake 18 to 22 minutes for pumpkin cupcakes with the same frosting.
• Swap the frosting for a dusting of cinnamon sugar, or add toasted pecans to the top for crunch.
• For related bakes, try the Pumpkin Pancakes, the Pumpkin Roll, or make your own blend with the Pumpkin Pie Spice recipe.

How to Store and Reheat

• Because of the cream cheese frosting, refrigerate the cake, covered, up to 5 days; let slices sit out 15 minutes before serving.
• Freeze unfrosted cake layers wrapped tightly up to 3 months; thaw and frost before serving.

Pumpkin Cake (Moist Sheet Cake With Cream Cheese Frosting) FAQ