Pumpkin Maple Sheet Cake

Hey guys! In the spirit of pumpkin season, I’m doing a few great pumpkin recipes in the next few weeks, including this Pumpkin Sheet Cake frosted with the most amazing maple frosting.

Before we get into the pumpkin stuff, I recently got the opportunity to chat with the Washington Post about high-altitude baking. You can head over there to read a lot of really great tips and tricks, including some from me!

Here’s what I love about this recipe- you bake it in a 9×13 inch classic cake pan. If you’re like me, you’ve made a lot of boxed cake mixes, especially in your childhood. I remember baking cakes in a sheet pan almost all of the time. It’s super easy, you don’t even have to take it out of the pan to serve.

Aside from the nostalgia of this cake for me, it tastes absolutely amazing. This is your standard pumpkin perfection guys, and honestly it’s pretty fail-proof. That’s because pumpkin puree makes cakes super tender and luscious without even trying. It’s a great ingredient for baking.

I’ve topped mine with a generous spread of maple frosting. It’s a Swiss meringue buttercream spiked with a little bit of maple extract. I love this frosting because its light and super silky, the end result is a really beautiful frosting!

I do recommend using maple extract here guys- it’s the right way to get that flavor across without compromising the structure and texture of the frosting! It’s available at most grocery stores as well.

It’s a great combo, and it’s super easy to throw together. Sprinkles on top, and you’re ready to serve straight from the pan. Enjoy this one guys, it’s fall, and we all need to warm up our souls.

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Pumpkin Maple Sheet Cake

Servings 16 slices

Ingredients

For the cake:

• 2 1/2 cups flour
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/8 tsp ground cloves
• 1 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 1/2 cup sugar
• 1 cup oil
• 1 can pumpkin puree
• 1 tsp vanilla
• 4 eggs

For the frosting:

• 3 egg whites
• 3/4 cup sugar
• 1 cup softened butter
• 1/4 tsp. salt
• 1 1/2 tsp. maple extract

Instructions

For the cake:

1. Preheat your oven to 350 degrees and generously grease a 9x13 inch pan. Set aside. In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt. Set aside. 

2. In a large bowl, whisk together the sugar, oil, and pumpkin puree. Whisk in the vanilla and the eggs until smooth. Slowly stir in the flour mixture until completely combined. 

3. Pour the batter into your prepared pan. Bake for 30-32 minutes, or until a cake tester comes out clean. Cool the cake completely before frosting and serving. 

For the frosting:

1. Cook the egg whites and sugar while whisking in a double broiler until the sugar has dissolved. Transfer to a stand mixer bowl if you are using it. 

2. Beat the egg white mixture for about 10 minutes, or until the mixture is completely cooled and stiff peaks have formed. Slowly beat in the butter, one tablespoon at a time. 

3. The mixture will begin to separate and will look broken. Keep beating together. Eventually, the frosting will come together and become smooth and fluffy. Beat in the salt and maple extract. 

4. Frost cake as desired. Slice and serve! 

Dough-Eyed

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!