Pumpkin Sheet Cake
I made this Pumpkin Sheet Cake because I’ve been on a bit of a sheet cake kick lately, and pumpkin felt like the obvious next one for fall. I wanted the cake itself to be really soft and moist, but I also added a sweet milk soak and a light cream cheese frosting, which makes every bite even better after the cake has had some time to chill.
The cake has plenty of pumpkin and warm spices without going overboard on either. I decorated mine with my Pumpkin Brigadeiros, which I love here, but you can absolutely keep the top simple with cinnamon or chopped pecans. It’s an easy cake to make ahead, especially if you’re planning dessert for Thanksgiving.
Why You’ll Love This Pumpkin Sheet Cake
There are a few things I especially love about this cake, but the texture is what really does it for me.
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- It stays incredibly moist. I use pumpkin puree, sour cream, oil, and butter in the batter, then add the milk soak while the cake is still slightly warm.
- The frosting is lighter than a traditional cream cheese frosting. I fold whipped cream into it, so it has plenty of cream cheese flavor without feeling too heavy.
- You can really taste the pumpkin. The spices complement it instead of completely taking over.
- It gets better as it sits. This is one of those cakes I actually like making ahead because the milk soak has more time to settle into the crumb.
- It’s great for Thanksgiving. You can assemble it ahead of time, refrigerate it, and serve it straight from the pan.
- It’s easy to decorate. I went all out with Pumpkin Brigadeiros, but you definitely don’t have to.
Key Ingredients & Why I Use Them
Pumpkin puree: I use pure pumpkin puree here, not pumpkin pie filling. Besides giving the cake its pumpkin flavor, it adds quite a bit of moisture to the crumb. Pumpkin pie filling has added sugar and spices, so I don’t recommend substituting it.
Butter and oil: I specifically use both because I don’t want to choose between the flavor of butter and the moisture you get from oil. The combination gives me the texture I want, especially since this cake is stored in the refrigerator. I typically use a neutral vegetable oil, but melted and cooled coconut oil can also work if that’s what you have.
Sour cream: I use sour cream to make the crumb softer and richer without adding a lot of extra liquid. Full-fat sour cream is my preference, but full-fat Greek yogurt works well too.
Spices: I use cinnamon, ginger, nutmeg, and cloves so I can control the balance myself. I want the cake to taste warmly spiced while still letting the pumpkin come through. If you already have pumpkin pie spice on hand, you can use about 1 tablespoon instead.
Sweetened condensed milk: This is what gives the milk soak most of its sweetness and richness. I dilute it with a little whole milk so it absorbs easily instead of sitting heavily on top of the cake.
Cream cheese: I always use full-fat block-style cream cheese for frosting. Cream cheese from a tub is softer and contains more moisture, which can make the frosting loose.
How to Make Pumpkin Sheet Cake
The complete measurements and instructions are in the recipe card below, but here’s how I make the cake step by step. There are a few small details, especially when mixing the batter and adding the milk soak, that make a noticeable difference.
Prepare the Flour Mixture
Start by preheating the oven to 350°F (180°C). Grease a 9×13-inch baking pan and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
I like to whisk the flour mixture really well at this point so the spices and leavening are evenly distributed before they ever reach the wet ingredients. Set the bowl aside while you make the rest of the batter.
Make the Pumpkin Mixture
Add the softened butter to the bowl of a mixer and beat for about 1 minute. Next, add the brown sugar and granulated sugar, then beat for 2 to 3 minutes, until the mixture looks creamy and slightly lighter in color.
Add the Oil & Eggs
Pour in the oil and mix until incorporated.
Add the eggs one at a time, letting each one mix in before adding the next. I usually add the vanilla along with the final egg.
Add the Sour Cream & Pumpkin Puree
Mix in the sour cream, followed by the pumpkin puree. Scrape down the sides and bottom of the bowl as needed so the pumpkin mixture is smooth and evenly combined.
Add the Flour
Add the flour mixture to the pumpkin mixture and mix on low speed just until everything starts to come together.
Finish the Batter
I usually stop the mixer while I can still see a few small streaks of flour and finish folding the batter with a spatula. This is one of those small things that matters more than it seems. Once the flour goes in, I don’t want to keep working the batter unnecessarily.
Bake
Spread the batter evenly into the prepared pan and bake for 28 to 34 minutes.
I start checking around 28 minutes because this is one cake I really don’t want to overbake. When it’s ready, the center should spring back lightly when pressed and a toothpick inserted in the middle should come out with a few moist crumbs.
Don’t wait for a completely dry toothpick. The cake will continue to set as it cools, and pulling it at the right moment is what gives you that soft texture in every bite.
Let the cake cool in the pan for about 15 to 20 minutes before adding the milk soak.
Add the Milk Soak
Whisk the whole milk and sweetened condensed milk together until smooth.
While the cake is still slightly warm, poke holes across the surface with a fork or skewer.
Slowly pour or brush the milk mixture over the cake. I like to work my way across the pan gradually rather than pouring it all at once. This gives the cake time to absorb the milk evenly instead of leaving one section overly wet.
Once you’ve added all of the soak, cover the cake and refrigerate it until completely chilled.
Make the Cream Cheese Frosting
Beat the softened butter with an electric mixer for about 1 minute, until creamy and slightly fluffy. Add the softened cream cheese and beat only until it’s smooth and combined. I don’t whip the cream cheese for very long because overbeating it can make cream cheese frosting softer than I want.
Mix in the Powdered Sugar & Vanilla
Add the powdered sugar and mix on low until incorporated, then add the vanilla.
Whip the Cream
In a separate clean bowl, whip the cold heavy cream until stiff peaks form, which usually takes me about 2 minutes.
Add the Whipped Cream to the Cream Cheese Frosting
Add about half of the whipped cream to the cream cheese mixture and gently fold it in with a spatula. Mix in the remaining whipped cream and continue folding until the frosting is smooth and fluffy.
I prefer folding rather than beating everything together at this stage because I want to keep as much of that air in the whipped cream as possible. The finished frosting should taste like cream cheese frosting but have a much lighter texture.
Frost and Decorate
Make sure the soaked cake is completely chilled before you frost it. Spread the cream cheese frosting evenly over the top.
I decorated this one with my Pumpkin Brigadeiros. They add another layer of pumpkin flavor, and I love how they look on a simple sheet cake, especially if I’m serving it for Thanksgiving.
If you don’t want to make another component, skip them. A light dusting of cinnamon or pumpkin pie spice is enough, or you can add chopped pecans for a little texture in each bite.
I like to refrigerate the finished cake for at least 1 hour before slicing. It gives the frosting time to set and lets the cake, milk soak, and frosting come together.
My Tips for a Really Moist Pumpkin Cake
This isn’t a difficult cake, but there are a few places where I think it’s worth being particular.
- Don’t overbake it. This is the biggest one. I start checking the cake at 28 minutes and look for moist crumbs on the toothpick. If you wait for the toothpick to be completely dry, you’ve probably gone a little farther than necessary.
- Don’t overmix the flour mixture. Once I combine the flour mixture with the pumpkin mixture, I mix as little as possible. I would much rather stop the mixer early and finish the last few folds by hand.
- Add the milk soak while the cake is still a little warm. I let the cake cool for 15 to 20 minutes first, but I don’t wait until it’s completely cold. I’ve found the slightly warm cake absorbs the soak really nicely.
- Take your time with the soak. Pouring it slowly matters more than it seems. Give the cake a chance to absorb the liquid as you work your way across the surface.
- Keep the heavy cream cold. I keep it refrigerated until I’m ready to whip it. You want it to reach nice stiff peaks so it adds structure as well as lightness to the frosting.
- Don’t overbeat the cream cheese. Once the cream cheese goes into the butter, I only mix until it’s smooth. More mixing isn’t necessarily better here.
- Give the cake time to chill. I know it’s tempting to cut into it right away, but I really prefer the taste and texture once the finished cake has spent some time in the refrigerator.
A Few Variations
I usually keep this cake pretty close to the original, but there are a few easy changes that work well.
- Greek yogurt: Full-fat plain Greek yogurt can replace the sour cream.
- Pumpkin pie spice: Use about 1 tablespoon of pumpkin pie spice instead of measuring the cinnamon, ginger, nutmeg, and cloves separately.
- Coconut oil: You can use melted and cooled coconut oil in place of the vegetable oil. Refined coconut oil will give you the most neutral taste.
- Pecans: Chopped toasted pecans are really good sprinkled over the frosting if you want a little crunch.
- Cinnamon Cream Cheese Frosting: Use this recipe instead! It will go so well with this cake!
Storage & Making It Ahead
I keep this cake covered in the refrigerator because of the milk soak and cream cheese frosting. It will keep well for about 4 days.
It’s also a very good cake to make ahead, which is one reason I like it for Thanksgiving. You can bake the cake and add the milk soak the day before, cover the pan tightly with plastic wrap, and refrigerate it overnight. Make the frosting and decorate the cake the next day.
You can also completely assemble the cake a day ahead and keep it covered in the refrigerator.
For longer storage, I prefer using the freezer before adding the milk soak and frosting. Let the baked cake cool completely, wrap it tightly in plastic wrap, and freeze it for up to 2 months. Thaw it overnight in the refrigerator before adding the milk soak and frosting.
For the best texture, I let individual slices sit at room temperature for about 15 to 20 minutes before serving. The cake stays cool, but the crumb and frosting soften just enough.
Frequently Asked Questions
Yes, and I actually like it better after it’s had some time to chill. You can make the cake and add the milk soak the night before, cover it with plastic wrap, and refrigerate it. Frost and decorate it the following day. You can also completely assemble it a day before serving, which is especially helpful if you’re making several desserts for Thanksgiving.
The first thing I would look at is the baking time. Pumpkin gives the batter plenty of moisture, so if the finished cake is dry, it was most likely baked a little too long. Start checking at 28 minutes and remove the cake when a toothpick still has a few moist crumbs attached. That slightly earlier stopping point makes a big difference in the texture of the finished cake.
Yes. I prefer putting it in the freezer before adding the milk soak and frosting. Once the baked cake has cooled completely, wrap it tightly in plastic wrap and freeze it for up to 2 months. Let it thaw overnight in the refrigerator, then add the milk soak and finish the cake as directed.
You can, and the pumpkin cake will still be moist on its own. That said, I really recommend keeping it. The condensed milk mixture gives this particular cake its extra-soft texture and adds a creamy sweetness that you can taste in every bite without making the cake overwhelmingly sweet.
More Pumpkin Recipes
If you’re baking your way through pumpkin season, there are plenty of other pumpkin recipes here to try. My Pumpkin Brigadeiros are an easy place to start, and you can even use them to decorate this cake. For another soft and spiced dessert, try my Pumpkin Cupcakes, or make Pumpkin Cheesecake when you want something a little richer. And if you’re in the mood for macarons, my Pumpkin Macarons bring those same warm fall flavors into one of my favorite desserts to make.
If you make this Pumpkin Sheet Cake, leave a rating or comment below. And if you share it on Instagram, be sure to tag me so I can see what you’re baking!
Pumpkin Sheet Cake
Ingredients
Pumpkin Cake
- 2¼ cups all-purpose flour, 270g
- 2 tsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup unsalted butter, softened (113g)
- 1 cup light brown sugar, packed (200g)
- ½ cup granulated sugar, 100g
- ½ cup vegetable oil, 120ml
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1½ cups pumpkin puree 340g
- ¼ cup sour cream 60 g
Milk Soak
- 3 tbsp whole milk 45 ml
- â…“ cup sweetened condensed milk 100g
Cream Cheese Frosting
- 10 tbsp unsalted butter, softened (142g)
- 8 oz cream cheese, softened (226g)
- 3 cups powdered sugar, 360g
- 2 tsp vanilla extract
- ¾ cup heavy whipping cream cold (180ml)
To Decorate
- pumpkin brigadeiro recipe here
- ground cinnamon optional
- chopped pecans optional
Instructions
Make the Pumpkin Cake
- Preheat the oven to 350°F (180°C). Grease a 9×13-inch baking pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In the bowl of a mixer, beat the butter for one minute. Add the brown sugar and granulated sugar. Beat for 2 to 3 minutes, until creamy and slightly lighter in color.
- Add the oil and mix until incorporated.
- Add the eggs one at a time, mixing until combined after each addition. Along with the final egg, you can add the vanilla.
- Add the sour cream, mix to combine.
- Then add the pumpkin puree and mix.
- Add the dry ingredients and mix on low speed just until incorporated. Finish folding the batter with a spatula if necessary. Do not overmix.
- Spread the batter evenly into the prepared pan.
- Bake for about 28 to 34 minutes, checking the cake early. The cake is ready when the center springs back lightly when pressed and a toothpick inserted into the center comes out with a few moist crumbs. Do not wait for the toothpick to come out completely dry.
- Let the cake cool for about 15 to 20 minutes before adding the milk soak.
Make the Milk Soak
- Whisk together the whole milk and sweetened condensed milk.
- Poke holes all over the warm cake with a fork or skewer.
- Slowly pour or brush the milk soak evenly over the cake, allowing it to absorb as you pour.
- Cover the cake and refrigerate until completely chilled.
Make the Cream Cheese Frosting
- Beat the softened butter with an electric mixer for about 1 minute, until creamy and slightly fluffy.
- Add the cream cheese and beat briefly, just until smooth and combined. Avoid overbeating the cream cheese.
- Add the powdered sugar, and mix on low speed until incorporated.
- Add the vanilla and mix until smooth.
- In a separate clean bowl, beat the cold heavy whipping cream until it forms stiff peaks, about 2 minutes or so.
- Add half of the whipped cream to the cream cheese mixture. Fold gently to combine.
- Add the remaining whipped cream, and fold until the frosting is smooth and fluffy.
Assemble
- Make sure the soaked cake is chilled before frosting.
- Spread the cream cheese frosting evenly over the cake.
- If desired, prepare my pumpkin brigadeiro recipe and use it to decorate the top of the cake.
- Finish with a light dusting of cinnamon, or pumpkin spice.
- Refrigerate the cake for at least 1 hour before slicing and serving.
