Soft, tender and moist Pumpkin Texas Sheet Cake is the perfect cake for feeding a crowd. This from-scratch cake just takes minutes to whip up. It’s also topped with the dreamiest Browned Butter Frosting!
Pumpkin Texas Sheet Cake
This cake has the perfect soft and moist texture. As well, you love the irresistible spiced pumpkin flavor. Finally, the sweet, slightly nutty frosting makes this cake unforgettable.
Brown Butter
What is ‘brown butter’?
Butter has milk solids in it. When you brown it technically, you’re browning these milk solids.
Browning butter gives it a nutty, caramel-like flavor.
As well, it’s browned butter not burnt butter so don’t leave it unattended. It will brown quickly. I recommend browning it on a low heat and stirring the butter constantly.
Additionally, as it cooks and browns it will splatter, much like bacon does. For this reason, I recommend using a splatter screen when browning butter. (This also helps keep your stovetop clean!)
How to make Browned Butter
Melt butter in a saucepan over medium heat. Bring the butter to a low boil then reduce heat to low. Simmer the butter until foamy. Continue cooking, stirring, and scraping the bottom of the pan until the foam subsides. The butter will turn golden brown and give off a nutty aroma. The milk solids separate into brown specks that sink to the bottom. This process takes 2 to 7 minutes depending on the amount you’re browning. Remove the pan from the heat and immediately the butter into a heatproof bowl (unless otherwise noted in the recipe). Don’t leave the butter in a hot pan as it can burn.
For more of my favorite pumpkin recipes, check out My 16 Favorite Easy Pumpkin recipes and Ruffled Phyllo Pumpkin Cake
Add this recipe to your fall baking list, after one taste you’ll be so glad you did!
Pumpkin Texas Sheet Cake
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Save To Your Recipe BoxIngredients
For the cake
- 1 cup granulated sugar
- 2/3 cup brown sugar packed
- 1 cup oil vegetable, canola, or coconut
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
- 15 ounce pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
For the frosting
- 1/2 cup butter real butter
- 4 cups powdered sugar
- 1/4 cup milk
- 2 teaspoon vanilla extract
Instructions
For the cake
- Preheat oven to 350°F. Line a 15X10X1 baking pan with parchment paper or aluminum foil then spray with non-stick baking spray.
- Stir together flour, baking soda, baking powder, salt, cinnamon, and ginger. Add to pumpkin mixture and mix until well blended.
- Spread the batter in prepared pan.
- Bake at 350 degrees for 23 to 26 minutes or until a toothpick comes out clean or with dry crumbs.
For the frosting
- Melt butter in a saucepan on medium to low heat Whisk constantly. When it turns light brown remove the pan from the heat.
- Add milk, vanilla, and browned butter to the powdered sugar.
- Whisk until smooth. Immediately pour and spread evenly over cake
Nutrition
You can also find great recipes at Recipe Index or at Meal Plan Monday or Weekend Potluck
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Lu says
I didn’t see ginger in the ingredients…but it is in the Instructions… How much should I add? This recipe sounds delicious!!!
Paula says
1/2 teaspoon
Linda says
This sounds good. I’m so glad it is Fall. Love pumpkin “anything”! Thanks for sharing.
Wishes for tasty dishes,
Linda
Erin says
Looks delicious! I would like to invite you to a brand new linky party at Big Green House:
Come on by and link up 🙂