Nothing compares to The Best Fall Sheet Cake when it comes to autumnal desserts. Nothing. Even apple pie shakes in its boots when it sees The Best Fall Sheet Cake on the same table because it knows it just can’t compete. The sunset orange cake is tender and sweet, filled with pumpkin flavors that invoke all the warmth of your favorite fall memories. Spread all over is a luscious, creamy, slightly tangy cream cheese frosting that adds a balancing coolness to the pumpkin pie spice, like the taste of the crisp wind. This cake just makes people happy; people crowd around to get more and to indulge in their love for the season!
Ingredients
For the cake:
- 2 sticks salted butter
- 2 cups pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1/2 cup water, boiling
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 2 eggs
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 1/2 teaspoon maple extract, optional
For the frosting:
- 8 ounces cream cheese, softened
- 1 stick unsalted butter, softened
- 1 pound powdered sugar
- salt, to taste
- 1 tablespoon half-and-half or whole milk, plus more if needed
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Spray a 7×11-inch sheet pan with baking spray.
Step 3 –In a medium saucepan, melt 2 sticks of the butter.
Step 4 –Whisk in the pumpkin puree and the pumpkin pie spice into the melted butter until totally combined.
Step 5 –Whisk in the boiling water until the mixture is smooth and combined.
Step 6 –In a large bowl, combine the flour, the granulated sugar, and 1/4 teaspoon of the salt by whisking them together.
Step 7 –In a liquid measuring cup, combine the buttermilk, the eggs, the baking soda, the vanilla, and the maple extract, whisking them together.
Step 8 –Pour the pumpkin mixture into the flour mixture and stir until about halfway combined.
Step 9 –Pour the buttermilk mixture into the flour mixture and stir until everything is just combined.
Step 10 –Pour the batter into the prepared sheet pan.
Step 11 –Bake the cake until a toothpick inserted into the center comes out clean, about 20 minutes.
Step 12 –Allow the cake to cool.
Step 13 –In the bowl of a stand mixer, combine the cream cheese, the remaining butter, the powdered sugar, and the salt, mixing until smooth.
Step 14 –Add the half-and-half and check the consistency of the frosting; it should be thick yet just thin enough to spread across the cake in a thin layer.
Step 15 –Spread the frosting all over the cooled cake.
Step 16 –Slice and serve.
