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Pumpkin Texas Sheet Cake

A soft and moist sheet cake combining the flavors of pumpkin and warm spices, perfect for gatherings or cozy family nights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 1.5 teaspoons ground cinnamon
  • 1 teaspoon ground dried ginger
  • 0.5 teaspoon ground nutmeg
  • 0.125 teaspoon ground cloves or 2 teaspoons pumpkin pie spice
  • 0.75 teaspoon kosher salt
  • 1 cup unsalted butter for the cake
  • 0.25 cup nonfat milk powder
  • 0.75 cup pumpkin puree
  • 2 large eggs at room temperature and beaten
  • 1 teaspoon pure vanilla extract
  • 0.75 cup sour cream
For the Frosting
  • 0.75 cup unsalted butter
  • 2 tablespoons corn syrup
  • 0.25 cup whole milk or half and half
  • 1 teaspoon pure vanilla extract for frosting
  • 0.25 teaspoon kosher salt for frosting
  • 3 cups powdered sugar sifted if lumpy
  • 0.5 cup finely chopped pecans

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) to ensure an even bake for your cake.
  2. Grease a large 15×10-inch jelly roll pan to prevent sticking later.
Mixing Cake Batter
  1. In a large bowl, combine the flour, sugar, cornstarch, baking soda, spices, and salt. Whisk them together until blended.
  2. In a separate bowl, beat 1 cup of unsalted butter until smooth and creamy.
  3. Add the pumpkin puree, eggs, vanilla extract, and sour cream to the butter. Mix until fully incorporated.
  4. Gradually add the dry mix to the wet mixture, stirring until just combined. Be careful not to overmix.
Baking
  1. Pour the batter into the prepared pan, smoothing it out evenly.
  2. Bake for about 25-30 minutes or until a toothpick inserted comes out clean.
Cooling and Frosting Preparation
  1. Let the cake cool completely in the pan.
  2. While it cools, prepare the frosting by beating together 3/4 cup unsalted butter, corn syrup, milk, vanilla, and salt.
  3. Gradually add in the powdered sugar until smooth.
Finishing Touches
  1. Once the cake is cool, spread the cream cheese frosting generously over the top.
  2. Finish by sprinkling with finely chopped pecans before slicing and serving.

Notes

Use room temperature ingredients for smoother mixing, sift dry ingredients to reduce clumps, and allow the cake to cool fully before frosting.