Move over Thanksgiving pies, there’s a new holiday dessert in town. While still paying homage to fall’s beloved pumpkin, this easy-peasy dessert gives the cake lovers at the table — not to mention the chocolate lovers — something pretty special to celebrate with. As you’d expect with a pumpkin dessert, the cake is nice and moist, and the generous spices make an intriguing and delicious combination with the chocolate.
Satisfy your sweet tooth with this easy-to-make recipe for One-Bowl Pumpkin Sheet Cake with Chocolate Bourbon Buttercream.
1. Info for One-Bowl Pumpkin Sheet Cake with Chocolate Bourbon Buttercream
- Cook Time: 1 hr 30 min
- Total Time: 1 hr 30 min
- Servings: 16
- Calories: 623.11 kcal
2. Ingredients for One-Bowl Pumpkin Sheet Cake with Chocolate Bourbon Buttercream
- Cooking oil spray (or softened butter)
- All-purpose flour (optional, for pan)
- 1 cup vegetable oil
- 1 1/2 cup light brown sugar (packed)
- 1 cup granulated sugar
- 1 Tbsp. vanilla extract (for cake)
- 2 large eggs
- 2 large egg yolks
- 1 can pumpkin puree (15 oz. per can)
- 1 1/2 cup all-purpose flour
- 1 1/2 cup cake flour (or use more all-purpose flour)
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp. salt (for cake)
- 2 tsp. ground cinnamon
- 3/4 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1 cup unsalted butter (softened)
- 4 cup confectioners’ sugar
- 1/2 tsp. salt
- 1 cup unsweetened Dutch-process cocoa powder (such as Droste; or use regular unsweetened cocoa)
- 5 Tbsp. bourbon (or other whiskey)
- 1/4 cup heavy cream
- 1 Tbsp. vanilla extract (for frosting)
Preheat the oven to 350°F.
Grease a 9×13-inch pan with nonstick cooking spray or butter. Line with parchment paper or dust with flour, shaking out excess. Set pan aside.
Place the oil, brown sugar, granulated sugar, and vanilla in stand mixer bowl or large mixing bowl and whisk to combine.
Add eggs and yolks, one at a time, whisking after each addition. Add the pumpkin puree and whisk until blended.
Put a sheet of parchment paper or a large plate on a work surface and sift the flours, baking powder, baking soda, salt, and spices onto it. Use paper to pour dry ingredients into wet in 3 additions, folding them into batter until blended. Do not overmix.
Thoroughly scrape batter into the prepared pan and smooth the top with a spatula.
Bake the cake on middle rack of oven for 20 minutes.
Rotate pan and continue baking until a toothpick inserted in center of cake comes out with a moist crumb or two, 15-20 minutes.
Check to see that cake is done. Remove from oven or add time as needed.
Set pan on a cooling rack. When cake is cool enough to handle, about 30 minutes, invert onto a serving platter to cool completely. Meanwhile, make the frosting.
Place the butter in stand mixer bowl. Mix on medium speed until smooth, scraping bowl as needed.
Put a sheet of parchment or a large plate on a work surface and sift the sugar, salt, and cocoa powder onto it. Use paper to pour dry ingredients into butter a little at a time, mixing on low speed to incorporate between each addition.
Add the bourbon and then cream, beating on medium speed and scraping bowl as needed. Add the vanilla and beat on medium speed until frosting is light and fluffy, 3-5 minutes. Cover bowl and set frosting aside until cake is cool.
Tuck strips of parchment paper or waxed paper under cake to keep platter clean while you frost. Generously spread cake with frosting, leaving sides bare if you like. Carefully pull out strips of parchment.
Cut cake into slices and serve. Store leftovers at room temperature loosely wrapped in plastic wrap or draped in parchment paper for up to 3 days.