Pumpkin Sheet Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1 tsp ground ginger</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/2 tsp ground cloves</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">150g light brown sugar, packed</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">425g pumpkin puree (not pumpkin pie filling)</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">For the cream cheese frosting:</li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">350g powdered sugar, sifted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">Optional garnish: 80g chopped pecans and ground cinnamon for sprinkling</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">33x23cm (13x9-inch) baking pan</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Offset spatula for frosting</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Thoroughly grease your baking pan and line with parchment paper, leaving overhang on two sides to create handles for easy removal later. This preparation step is crucial for a clean release of your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until well combined. This thorough mixing ensures the spices and leavening agents will be evenly distributed throughout your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large mixing bowl, cream the softened butter until smooth and light, about 1 minute. Add both sugars and beat on medium-high speed for 3-4 minutes until the mixture becomes pale and fluffy. This extended creaming creates air pockets that help give your cake structure and lightness.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl frequently to ensure even mixing. Each egg adds moisture and helps emulsify the batter, creating a smooth consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Mix in the pumpkin puree and vanilla extract until combined. Don't worry if the mixture looks slightly curdled at this stage – the pumpkin's high moisture content reacts with the butter, but everything will smooth out when you add the dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed just until combined after each addition. Be careful not to overmix, as this can develop too much gluten and result in a tough cake. The batter should be thick and smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared pan and spread it evenly with a spatula. Tap the pan gently on the counter a few times to release any trapped air bubbles, which helps prevent holes in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake should spring back slightly when gently pressed in the center. Look for the cake to start pulling away from the edges of the pan as another indicator of doneness.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool completely in the pan on a wire rack before frosting. This cooling period is essential – frosting a warm cake will cause the frosting to melt and slide off.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the cream cheese frosting, beat the softened cream cheese and butter together on medium-high speed until completely smooth and creamy, about 2-3 minutes. The temperature of these ingredients is crucial – too cold and you'll get lumps, too warm and the frosting will be too soft.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Add the sifted powdered sugar gradually, mixing on low speed initially to prevent a sugar cloud, then increasing to medium-high once incorporated. Add the vanilla extract and salt, then beat for 2 more minutes until light and fluffy. The frosting should hold soft peaks when the beater is lifted.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Using your offset spatula, spread the frosting evenly over the cooled cake with decorative swirls. If using, sprinkle the chopped pecans and a light dusting of cinnamon over the top for a beautiful finish and added texture.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For the cleanest slices, refrigerate the frosted cake for 30 minutes before serving. This firms up the frosting just enough to allow for neat cutting. The cake can be stored in an airtight container in the refrigerator for up to 5 days, though the texture is best within the first 3 days.</li></ol>