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.
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.
Add this recipe to your fall baking list, after one taste you’ll be so glad you did!
Soft, tender and moist Pumpkin Texas Sheet Cake is topped with a decadent Browned Butter Frosting. This from-scratch cake takes just minutes to stir together and is the perfect cake for feeding a crowd.
- 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
- 1/2 cup butter real butter
- 4 cups powdered sugar
- 1/4 cup milk
- 2 teaspoon vanilla extract
Preheat oven to 350°F. Line a 15X10X1 baking pan with parchment paper or aluminum foil then spray with non-stick baking spray.
Cream oil and sugar until smooth. Add eggs and vanilla and mix until light and fluffy. Mix in pumpkin.
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.
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