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–+ servings
Chocolate cake with pumpkin cream cheese frosting and decorated with cinnamon sticks
5 stars (4 ratings)

Easy & Moist Chocolate Pumpkin Sheet Cake

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 16 people
This chocolate-pumpkin sheet cake is tender, moist and incredibly easy to make at home! The 9x13 sheet cake emerges from the oven soft but thick, thanks to the addition of buttermilk. It’s an easy dessert made with canned pumpkin puree that’s ready in under 1 hour. Top with homemade pumpkin cream cheese frosting, and enjoy! The sheet cake yield 16 servings.
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Ingredients

For the cake

  • 1 1/2 cups (300 g) granulated sugar
  • 1 1/2 cups (187.5 g) all-purpose flour
  • 3/4 cup (64.5 g) cocoa powder
  • 1/2 tbsp (0.5 tbsp) baking soda
  • 3/4 tsp (0.75 tsp) baking powder
  • 1/2 tsp (0.5 tsp) kosher salt
  • 2 (2) eggs, large
  • 1/4 cup (54.5 g) vegetable oil
  • 1/2 cup (120 g) buttermilk
  • 1 can (1 can) pumpkin puree, 15 oz. Plus more for the frosting

For the pumpkin cream cheese frosting

  • 1/2 cup (113.5 g) unsalted butter, softened
  • 1 cup (227 g) cream cheese, or 8 oz, softened
  • 3 cups (360 g) confectioners sugar
  • 1/3rd cup (81.67 g) pumpkin puree
  • 1/2-1 tsp (0.5 tsp) ground cinnamon

Instructions
 

Bake the cake

  • Preheat the oven to 350° F.
  • In a large bowl or the bowl of a stand mixer combine the 1 1/2 cups sugar, 1 1/2 cups flour, 3/4 cups cocoa powder, 1/2 tbsp baking soda, 3/4 tsp baking powder and 1/2 tsp salt. Mix lightly until combined. Add in the 2 eggs and mix again. The batter will be dry and crumbly don't worry!
  • In a large measuring cup combine the 1/4 cup oil, 1/2 cup buttermilk, and one 15 oz. can pumpkin puree. Mix until evenly combined.
  • Pour the oil, buttermilk, and pumpkin mixture into the dry ingredients and mix until an even batter forms.
  • Pour into a greased or parchment lined 9x13 pan and bake for 28-30 mins. The cake is done when the edges are pulling away from the pan or when a toothpick inserted comes out clean. Let the cake cool before frosting.

Make the frosting

  • Combine the 1/2 cup softened butter, 1 cup softened cream cheese, 3 cups of confectioners sugar, 1/3rd cup of pumpkin puree, and 1/2 tsp cinnamon in the bowl of a hand or stand mixer. Mix on low until the frosting forms about 30 seconds. Switch to medium for 1 min to get rid of any lumps.
  • Spread the frosting all over the cooled cake. Garnish with more cinnamon and store in the fridge for up to 5 days.

Notes

This recipe uses pumpkin puree not pumpkin pie filling.
You will have to buy 2 15oz. cans of pumpkin puree to make this recipe or one 29oz can, then measure accordingly.
You can add pumpkin spice to the cake or frosting if you like the taste.
If you don't have buttermilk, you can make your own. Measure 1 cup of milk in a measuring cup and take out 1 tablespoon. Replace it with 1 tablespoon lemon juice. Let the mixture sit for 10 minutes!
Serving: 1slice, Calories: 364kcal, Carbohydrates: 56g, Protein: 4g, Fat: 16g, Saturated Fat: 10g, Cholesterol: 52mg, Sodium: 263mg, Potassium: 177mg, Fiber: 3g, Sugar: 43g, Vitamin A: 5338IU, Vitamin C: 1mg, Calcium: 56mg, Iron: 2mg
Course: Dessert
Author: Sam Adler
Cuisine: American
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