Pumpkin Sheet Cake with Brown Butter Icing

Indulge in autumn with this delectable Pumpkin Sheet Cake with Brown Butter Icing. This moist cake combines the rich flavors of pumpkin with warm spices, creating a perfect balance of sweetness and comfort. The texture is pillowy and tender, while the brown butter icing adds a nutty appeal that makes each bite unforgettable. The aromatic spices fill your kitchen, inviting family and friends to gather around and enjoy this seasonal treat. Ideal for potlucks, holiday gatherings, or simply as an afternoon pick-me-up, this cake is sure to become a favorite. With every slice, you will experience the essence of fall wrapped in a warm, inviting dessert.

Ingredients

• 2 cups granulated sugar: Sweetens the cake and balances the spices.
• 1 cup vegetable or canola oil: Provides moisture and keeps the cake tender.
• 15 ounces pumpkin puree: Adds flavor and moisture, making the cake rich and dense.
• 4 eggs (room temperature): Binds the ingredients together and adds structure.
• 2 cups all-purpose flour: The base of the cake, providing structure.
• 2 teaspoons baking soda: Acts as a leavening agent to help the cake rise.
• 2 teaspoons pumpkin pie spice: A warm blend of spices that captures the essence of pumpkin pie.
• 1/2 teaspoon salt: Enhances the flavor of the cake.
• 1/2 cup butter (for icing): The key ingredient in the icing, providing richness and flavor.
• 2 1/2 cups powdered sugar: Sweetens the icing and provides the right texture.
• 1-2 tablespoons milk: Adjusts the consistency of the icing for easy spreading.
• 1/8 teaspoon kosher salt: Balances the sweetness of the icing.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Prepare a 10 x 15 inch baking pan by greasing it.
2. In a large mixing bowl, combine the granulated sugar, vegetable oil, pumpkin puree, and eggs. Beat these ingredients together until well blended and smooth.
3. In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt until evenly mixed.
4. Gradually add the dry ingredients to the wet mixture. Mix gently until just combined to avoid overmixing.
5. Pour the batter into the greased baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
7. While the cake cools, melt the butter in a saucepan over medium heat until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
8. In a mixing bowl, combine the browned butter, powdered sugar, 1 tablespoon of milk, and kosher salt. Whisk until smooth, adding more milk as needed to achieve your desired icing consistency.
9. Once the cake is still warm, spread the brown butter icing evenly over the top. Let it set for a few minutes before slicing.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 24 servings
• Calories: Approximately 300 calories per slice

Tips, Storage & Variations

• Tips: Ensure your eggs are at room temperature for better incorporation into the batter.
• Storage: Store any leftover cake in an airtight container in the refrigerator for up to a week.
• Freezing: The cake can be frozen, either whole or in slices, for up to three months. Wrap it tightly in plastic wrap before placing it in a freezer bag.
• Variations: Experiment with chocolate chips or nuts to add extra texture, or substitute the pumpkin puree with sweet potato puree for a different flavor profile.

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FAQ

1. Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin can be used, but make sure to puree it to the same consistency as canned pumpkin.

2. How do I know when the cake is done baking?
Check with a toothpick; if it comes out clean or with a few crumbs, the cake is done.

3. Can I make the icing ahead of time?
Yes, you can prepare the icing a day in advance and store it in the refrigerator. Just give it a quick whisk before spreading.

4. How should I store the cake?
Store in an airtight container in the fridge for up to a week or in the freezer for longer storage.

5. Can I use different spices for the cake?
Absolutely! You can customize the spices based on your preferences.

6. What type of frosting can I use instead of brown butter icing?
Cream cheese frosting is a delicious option that complements the pumpkin flavor well.

People Also Ask

1. What is brown butter?
Brown butter is butter that has been cooked until the milk solids toast, giving it a nutty flavor and aroma.

2. Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend.

3. How long does this cake last?
The cake lasts about a week in the refrigerator when stored properly.

4. Can I reduce the sugar in this recipe?
You can try reducing the sugar slightly, but it may affect the moisture and texture of the cake.

5. What other desserts can I make with pumpkin?
You might enjoy pumpkin bread, pumpkin muffins, or pumpkin pie for more delicious options.

6. Can I add nuts to the recipe?
Yes, chopped walnuts or pecans can be added for extra crunch.

Conclusion

This Pumpkin Sheet Cake with Brown Butter Icing is a delightful way to celebrate the fall season. I encourage you to try making this recipe and experience its warmth and flavor for yourself. You can find similar recipes like this one on A Cozy Kitchen and Chocolate with Grace. Happy baking!