Description
A tender pumpkin sheet cake flavored with cinnamon, cardamom, ginger, cloves, nutmeg, and black pepper, then topped with smooth, nutty brown butter frosting.
Ingredients
- 2 cups (240 grams) all-purpose flour
- 1 tablespoon (8 grams) ground cinnamon
- 2 teaspoons (4 grams) ground cardamom
- 2 teaspoons (4 grams) ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 large eggs
- 1 1/3 cups (267 grams) granulated sugar
- 1 cup (244 grams) pumpkin puree
- 1/2 cup (113 grams) unsalted butter, melted
- 1/2 cup (120 grams) buttermilk
- 2 teaspoons (10 grams) pure vanilla extract
- 1 cup (226 grams) unsalted butter
- 4 to 6 cups (460 to 690 grams) powdered sugar
- 3 to 4 tablespoons (45 to 60 grams) milk
- Sugared chai spice, optional
- 4 to 6 star anise, optional
- 4 to 6 cinnamon sticks, optional
Instructions
- Heat the oven to 350°F and coat the bottom and sides of a 9×13-inch pan with nonstick baking spray containing flour.
- Whisk together the flour, cinnamon, cardamom, ginger, cloves, baking powder, baking soda, nutmeg, salt, and black pepper in a medium bowl.
- Beat the eggs and granulated sugar in a stand mixer with the paddle attachment on low to medium speed for 1 minute.
- Add the pumpkin puree, melted butter, buttermilk, and vanilla, then mix until just combined.
- Reduce the mixer speed to low and gradually add the flour and chai spice mixture.
- Mix only until the dry ingredients disappear and the batter looks evenly combined.
- Spread the batter evenly in the prepared pan.
- Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean or with a few dry crumbs.
- Let the cake cool completely to room temperature before frosting.
- Melt 1 cup butter in a small skillet over medium heat.
- Stir continuously until the butter turns light golden to amber and develops a nutty aroma, about 5 minutes.
- Immediately transfer the browned butter, including the browned milk solids, to a large bowl and let it cool slightly.
- Stir in 4 cups powdered sugar and 3 tablespoons milk until the frosting becomes smooth and spreadable.
- Add more powdered sugar, 1/2 cup at a time, if the frosting looks too thin.
- Add more milk, 1 teaspoon at a time, if the frosting looks too thick.
- Spoon and gently spread the frosting over the completely cooled cake.
- Sprinkle with sugared chai spice and decorate with star anise and cinnamon sticks, if desired.
- Remove the whole spices before serving, then cut the cake into 15 slices.
Notes
- Use plain pumpkin puree rather than pumpkin pie filling.
- For accurate results, weigh the flour or spoon it lightly into the measuring cup and level the top.
- Do not overmix the batter after adding the dry ingredients.
- Cool the cake completely before spreading on the frosting.
- Watch the butter closely while browning because it can burn quickly once it turns amber.
- Start the frosting with 4 cups powdered sugar and add more only as needed.
- Store the covered cake at room temperature for up to 2 days or refrigerate it for up to 5 days.
- Bring refrigerated slices to room temperature before serving.
- Nutrition values are estimated per serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 515
- Sugar: 57
- Sodium: 190
- Fat: 24
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 73
- Fiber: 2
- Protein: 4
- Cholesterol: 76