Pumpkin Texas Sheet Cake
This Pumpkin Texas Sheet Cake is a fall-inspired twist on a classic! Made with browned butter, warm spices, and pumpkin puree, this tender and moist cake is topped with a rich, buttery pecan glaze. Perfect for holiday gatherings or cozy autumn nights, this easy sheet cake will be a crowd-pleaser!
Ingredients
- For the Cake:
- 2 cups all-purpose flour 240g
- 2 cups granulated sugar 400g
- 2 tbsp cornstarch 17g
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ⅛ tsp ground cloves or use 2 tsp pumpkin pie spice
- ¾ tsp kosher salt
- 1 cup unsalted butter 226g
- ¼ cup nonfat milk powder 35g
- ¾ cup pumpkin puree 180g
- 2 large eggs room temperature, beaten
- 1 tsp vanilla extract
- ¾ cup sour cream 165g
- For the Frosting:
- ¾ cup unsalted butter 169g
- 2 tbsp corn syrup
- ¼ cup whole milk or half-and-half
- 1 tsp vanilla extract
- ¼ tsp kosher salt
- 3 cups powdered sugar 340g, sifted if lumpy
- ½ cup pecans finely chopped
Instructions
- Preheat oven & prepare the pan:
- Place a rack in the upper third of the oven and preheat to 350°F (175°C).
- Grease a half sheet pan (18x13-inch) with butter or nonstick spray.
- Mix the dry ingredients:
- In a large bowl, whisk together flour, sugar, cornstarch, baking soda, spices, and salt.
- Brown the butter & mix wet ingredients:
- In a medium saucepan over medium heat, melt and brown the butter.
- Once browned, remove from heat and whisk in the milk powder until smooth.
- Add the pumpkin puree and whisk (it may seize, but that’s fine).
- Combine wet and dry ingredients:
- Pour the buttery pumpkin mixture into the dry ingredients and fold gently.
- Add the eggs, vanilla, and sour cream, folding until just combined with no flour pockets.
- Bake the cake:
- Pour the batter into the prepared pan, spreading evenly.
- Bake for 18-22 minutes, rotating halfway, until golden brown and firm but bouncy.
- Prepare the frosting:
- While the cake bakes, melt and brown the butter in a saucepan.
- Remove from heat and whisk in corn syrup, milk, vanilla, and salt.
- Gradually whisk in powdered sugar, then stir in pecans.
- Frost the cake:
- Pour the warm frosting over the warm cake and spread evenly.
- Let cool for at least 1 hour before slicing and serving.
Notes
- Make-Ahead Tip: The cake can be baked a day in advance and stored covered at room temperature.
- Storage: Store leftovers in an airtight container for up to 3 days at room temperature or 5 days in the fridge.