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Pumpkin Sheet Cake with Brown Butter Icing

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A delightful Pumpkin Sheet Cake topped with a luscious brown butter icing, ideal for autumn gatherings.

Ingredients

Scale
  • 2 cups granulated sugar
  • 1 cup vegetable or canola oil
  • 15 ounces pumpkin puree
  • 4 eggs (room temperature)
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup butter (for icing)
  • 2 1/2 cups powdered sugar
  • 1–2 tablespoons milk
  • 1/8 teaspoon kosher salt

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a 10 x 15-inch baking pan by greasing it lightly.
  2. Combine the granulated sugar, vegetable oil, pumpkin puree, and eggs in a large bowl. Mix until well blended and smooth.
  3. Whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt in another bowl.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
  5. Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  7. Melt the butter in a saucepan over medium heat until golden brown, then allow it to cool slightly.
  8. Mix the browned butter, powdered sugar, 1 tablespoon of milk, and kosher salt until smooth, adding more milk as needed.
  9. Frost the warm cake with the icing, allowing it to set before slicing.

Notes

For best results, ensure eggs are at room temperature. Store leftover cake in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.

Nutrition

Keywords: pumpkin cake, sheet cake, brown butter icing, fall dessert, autumn recipes

Find it online: https://recipehappy.com/pumpkin-sheet-cake-brown-butter-icing/