Indulge in the comforting flavors of autumn with this moist pumpkin sheet cake, spiced to perfection, and topped with a decadent browned butter cream cheese frosting.
For the Cake:
- All-purpose flour for the structure
- Baking powder and baking soda for rise
- Salt and a medley of spices including cinnamon, ginger, cardamom, allspice, cloves, and nutmeg for warmth
- Vegetable oil for moisture
- Light brown and granulated sugars for depth and sweetness
- Eggs to bind the batter
- Vanilla extract for flavor
- Pumpkin puree for the quintessential fall taste
For the Browned Butter Cream Cheese Icing:
- Butter, browned to nutty perfection
- Cream cheese for tang and creaminess
- Salt to cut through the sweetness
- Optional cinnamon for extra spice
- Vanilla extract for aroma
- Powdered sugar for smooth icing
Baking Steps:
- Warm the oven and prepare the baking pan.
- Combine the dry ingredients, ensuring even spice distribution.
- Whisk sugars and oil, then add eggs, vanilla, and pumpkin to blend.
- Gently mix in the dry ingredients until just combined.
- Transfer the batter to the pan and bake until it passes the toothpick test.
- Cool the cake before applying frosting.
Icing Preparation:
- Brown the butter, then cool until it re-solidifies, using the freezer to hasten the process.
- Whip the browned butter with cream cheese until airy.
- Infuse with salt, optional cinnamon, and vanilla, then gradually incorporate powdered sugar.
- Beat until the icing is light and fluffy.
- Generously frost the cooled cake.
