Pumpkin Sheet Cake with Caramel Coffee Cinnamon Frosting
Moist Pumpkin Sheet Cake with a caramel, coffee, cinnamon frosting.
Servings: 20
Calories: 377kcal
Ingredients
Dry Ingredients
- 2 cups flour
- 2 teaspoon baking soda
- 1 ½ tablespoon pumpkin pie spice *our homemade blend is in the notes section
- ½ teaspoon salt
Wet Ingredients
- 1 15 ounce can pumpkin puree
- 2 cups granulated sugar
- 1 cup canola oil
- 4 large eggs
- 2 teaspoon vanilla
Frosting
- ½ cup butter
- ¾ cup brown sugar
- 4 tablespoon cream or milk
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1½ teaspoon instant coffee granules crushed
- ½ teaspoon cinnamon
- 2 cups powdered sugar
Instructions
Cake
- Preheat oven to 350°F. Prepare 13X18 inch sheet pan with baking spray.
- Whisk dry ingredients in a bowl.2 cups flour, 2 teaspoon baking soda, 1 ½ tablespoon pumpkin pie spice, ½ teaspoon salt
- Combine wet ingredients in a separate, larger bowl. Mix until smooth.1 15 ounce can pumpkin puree, 2 cups granulated sugar, 1 cup canola oil, 4 large eggs, 2 teaspoon vanilla
- Add dry ingredients to wet ingredients. Mix until just combined being careful not to over mix.
- Pour into prepared pan. Bake for 20-30 minutes. The cake is done when tester comes out clean. While the cake is baking prepare frosting.
Frosting
- Combine butter, brown sugar, cream or milk, and salt in a saucepan. Bring to a boil. Remove from heat and allow to cool for 7-10 minutes. Mixture should still be warm.½ cup butter, ¾ cup brown sugar, 4 tablespoon cream or milk, ¼ teaspoon salt
- Add vanilla, crushed coffee granules, and cinnamon to mixture. Stir to combine.1 teaspoon vanilla, 1½ teaspoon instant coffee granules, ½ teaspoon cinnamon
- Using a mixer or hand beaters, slowly beat in powdered sugar. Increase speed until thoroughly combined and smooth. Thin as needed with extra cream or milk.2 cups powdered sugar
- While both the cake and frosting are still warm, but not hot, pour frosting directly onto cake. Spread from edge to edge. It will be a thin layer but will cover completely.
- For optimal moistness refrigerate overnight.
Notes
Homemade Pumpkin Spice Blend-Combine 1 teaspoon ground ginger, ½ teaspoon nutmeg, ½ teaspoon cloves, and 1 ½ teaspoon cinnamon together. Measure out 1 ½ tablespoon for the cake recipe.
All other notes are in the Tips & Tricks section located just above the recipe.
Nutrition
Calories: 377kcal | Carbohydrates: 52g | Protein: 3g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 257mg | Potassium: 93mg | Fiber: 1g | Sugar: 41g | Vitamin A: 3770IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
