Zutaten für Pumpkin Spice Sheet Cake With Cream Cheese Frosting
- 2 large eggs
- White Sugar
- Brown Sugar
- Vegetable Oil
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- Ginger Powder
- Clove
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- ¼ cup heavy cream
- 4 cups powdered sugar
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Zubereitung von Pumpkin Spice Sheet Cake With Cream Cheese Frosting
- Preheat oven to 350°F (175°C). Grease and flour a 15x10-inch jelly-roll pan.
- **Make the Cake:** In a large bowl, whisk together 2 large eggs, 1 ½ cups granulated sugar, ¾ cup packed light brown sugar, ½ cup vegetable oil, 1 (15 ounce) can pumpkin puree, and 1 teaspoon vanilla extract until smooth.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, and ½ teaspoon ground cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- **Make the Frosting:** In a large bowl, beat together 1 cup (2 sticks) unsalted butter, softened, 8 ounces cream cheese, softened, 1 teaspoon vanilla extract, and ¼ cup heavy cream until light and fluffy.
- Gradually add 4 cups powdered sugar, beating until smooth and creamy. Add more powdered sugar or heavy cream as needed to reach your desired consistency.
- Once the cake is completely cool, frost it evenly with the cream cheese frosting.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
220g
Fat
50g
Carbs
23g
