I know, I know… Everyone (including me) is in Christmas mode by now. Although it feels like winter already here in Virginia, we actually have a few more weeks until winter technically begins, so I am going to use that as an excuse to get in one more pumpkin recipe before moving on to the recipes I make to celebrate the most wonderful time of the year!
I made this recipe for the first time a few weeks ago. I took it to the Redskins’ team Bible study (as I do with a lot of my desserts) and it was a hit! The great pumpkin flavor and moist texture of the cake reminds me a lot of the pumpkin bread recipe I posted a while back (and made my first YouTube video about – you can check that out here), but when it is topped off with the molasses frosting, it takes it to a whole ‘nother level! What cake/sweet bread can’t be made better with frosting?!
I adapted this recipe from the New York Times Cooking website; you can find the original here.
Pumpkin Sheet Cake with Molasses Cream Cheese Frosting
Makes 1 9×13 sheet cake
For the cake:
- 1/2 c. butter, softened
- 2 c. (255 g) flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. salt
- 2 tsp. ginger
- 2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1-1/2 c. (330 g) light brown sugar
- 1/4 c. canola oil
- 2 eggs
- 2 tsp. vanilla extract
- 1 (15-oz.) can pumpkin
For the frosting:
- 1/4 c. (4 oz.) cream cheese, softened
- 1/4 c. butter, softened
- 2 c. (225 g) powdered sugar
- 2 tbsp. molasses
- 1 tsp. lemon juice
- 1/2 tsp. vanilla
- pinch of salt
- Preheat oven to 350˚. Grease and flour a 9×13 pan.
- Whisk or sift together flour, baking powder, baking soda, salt, and spices.
- In the bowl of a stand mixer with the paddle attachment (or with a hand mixer), cream butter with brown sugar and oil on medium-high speed until light and fluffy, about 3 minutes.
- Add eggs one at a time, mixing well after each addition. Add vanilla and pumpkin and mix until well-combined.
- With the mixer on low, slowly add dry ingredients and mix for about 30 seconds. Remove bowl from mixer; use a rubber spatula to gently finish stirring in dry ingredients.
- Pour batter into prepared pan. Bake in preheated oven 25 – 30 minutes.
- Let cake cool completely before frosting.
- For frosting: Cream butter and cream cheese on medium-high speed until smooth, about 2 minutes.
- Turn speed to low and add powdered sugar; mix on low until sugar is incorporated. Turn speed to medium high and whip until smooth and fluffy.
- Add molasses, lemon juice, vanilla, and salt and whip once more.
- With the cake either still in the pan or inverted onto a serving plate, spread frosting over the top of the cake.
Note: To make the cake easier to cut into neat slices, refrigerate frosted cake until firm.
If you guys make one more fall recipe this year, I think this should be it. Let me know if you try it out!
Happy baking!
