Description
This Mini Pumpkin Sheet Cake is a delightful fall treat featuring a fluffy, perfectly spiced pumpkin cake base topped with a rich and creamy brown butter frosting. Easy to make and ideal for small gatherings, this cake combines warm autumn flavors with a luscious texture for a comforting dessert everyone will enjoy.
Ingredients
Scale
For the Cake
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 large eggs
- 6 tablespoons neutral oil
- 1 cup pumpkin puree
- 1/2 teaspoon vanilla extract
For the Brown Butter Frosting
- 3/4 cup unsalted butter (1/4 cup room temperature)
- 2 cups powdered sugar (sifted)
- 1/4 teaspoon kosher salt
- 1 to 2 tablespoons heavy cream
Instructions
- Prepare the cake batter: In a large bowl, whisk together the flour, granulated sugar, pumpkin pie spice, baking powder, baking soda, and kosher salt until well combined. In a separate bowl, beat the eggs, then add the neutral oil, pumpkin puree, and vanilla extract, mixing until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until just combined without overmixing.
- Bake the cake: Preheat your oven to 350°F (175°C). Pour the batter into a greased mini sheet cake pan, smoothing the top evenly. Bake for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool completely in the pan before frosting.
- Make the brown butter frosting: In a saucepan over medium heat, melt the unsalted butter, allowing it to cook until it turns golden brown and develops a nutty aroma, about 5-7 minutes. Be careful not to burn the butter. Remove from heat and let it cool slightly. Transfer the browned butter to a mixing bowl and beat it with the room temperature butter until smooth and creamy. Gradually add the sifted powdered sugar and kosher salt, mixing thoroughly. Add heavy cream one tablespoon at a time until the frosting reaches a spreadable consistency.
- Assemble and frost the cake: Once the cake is completely cooled, spread the brown butter frosting evenly over the top using a spatula. Slice and serve to enjoy this moist, flavorful pumpkin sheet cake with a rich brown butter finish.
Notes
- This Mini Pumpkin Sheet Cake is the perfect cake for fall, combining warm spices and moist pumpkin flavor.
- The brown butter frosting adds a rich, nutty taste that complements the cake beautifully.
- Make sure the cake is fully cooled before frosting to prevent the frosting from melting.
- Ideal for small gatherings and quick to prepare, making it a great choice for cozy autumn celebrations.
Nutrition
- Serving Size: 1 slice (approximately 1/6 of the cake)
- Calories: 557 kcal
- Sugar: 66 g
- Sodium: 294 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 85 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 64 mg
