Sourdough Pumpkin Sheet Cake with Cream Cheese Frosting
Sourdough Pumpkin Sheet Cake, is a delightful dessert with rich pumpkin puree and tangy sourdough discard. Finished with a decadent cream cheese frosting, it's not only easy to prepare but also ideal for feeding a crowd, making it a perfect addition to your Thanksgiving feast!
Ingredients
Sourdough Pumpkin Sheet Cake
- 1 3/4 cup all-purpose flour (245g)
- 2 teaspoon baking powder (6g)
- 1 teaspoon baking soda (5g)
- 1/2 teaspoon salt (4g)
- 2 teaspoon cinnamon (6g)
- 1 teaspoon pumpkin pie spice (3g) * see directions for substitutions
- 1 cup white sugar (220g)
- 3/4 cup light brown sugar (145g)
- 1/2 cup neutral oil (110g)
- 1/2 cup Greek yogurt (160g)
- 4 large eggs
- 1/2 cup unfed sourdough starter, discard (140g)
- 15 oz pure pumpkin puree (1 can)
Cream Cheese Frosting
- 8 oz cream cheese, room temperature (1 block)
- 1 cup butter, room temperature (2 sticks)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350 degrees. Lightly spray a 13x18 rimmed cookie sheet with cooking spray, line it with a piece of parchment paper, and then lightly spray again. Set to the side.
Dry Ingredients
2. In a medium bowl, gently whisk together 1 3/4 cup flour, 2 tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, 1 tsp pumpkin pie spice, and 1/2 tsp salt. Set aside.
If you don't have Pumpkin Pie Spice, add 1/2 teaspoon each of nutmeg, cloves, and ginger.
Wet Ingredients
3. In a bowl of a stand mixer with the paddle attachment, mix together 1 cup white sugar, 3/4 cups brown sugar, 1/2 cup oil, 1/2 cup Greek yogurt, 15 oz pumpkin purée, 4 eggs, 1/2 cup sourdough discard, and 2 tsp vanilla extract at medium speed until combined. Stop to scrape down the sides of the bowls when necessary.
Combine
4. Add the dry ingredients to the pumpkin mixture, mixing on low speed until the flour mixture is just combined. Careful not to overmix, otherwise that can lead to a dense cake.
Bake
5. Pour batter into the prepared pan. Place into the preheated oven and bake for 20-25 minutes, or until a toothpick comes out clean.
6. Place on a wire rack to cool completely.
How to Make Cream Cheese Frosting
7. In a bowl of a stand mixer with the paddle attachment, beat 8 oz cream cheese and 1 cup butter (2 sticks) on high speed until light and fluffy, about 2-3 minutes.
8. Then, mixing at medium speed, add a cup of powdered sugar at a time, until 3 cups total. Stop to scrape the sides of the bowl when necessary.
9. Finally, add 1 tsp vanilla extract and mix until incorporated.
10. Dollop the cream cheese frosting on top of the cooled cake. Spread and smooth in a single layer with an offset baking spatula. Top with chopped pecans or sprinkle with ground cinnamon, if desired.
Notes
How to Store
Store leftover Sourdough Pumpkin Sheet Cake in an airtight container in the fridge for up to 4 days.
FAQs:
What other Frosting Flavors can I use for Sourdough Pumpkin Sheet Cake?
If you like cream cheese frosting, but your looking for some variety, try browning the butter and allowing it to cool for a browned butter cream cheese frosting! Or you can add a 1/2 teaspoon of ground cinnamon for an extra spiced flavor.
If you're not too keen on cream cheese, no problem! Try this vanilla buttercream recipe from my Sourdough Banan Bars recipe - it's absolutely delicious!
Can I add chocolate chips to Sourdough Pumpkin Sheet Cake?
Absolutely! Pumpkin and chocolate chips go so well together! Just like in my Sourdough Pumpkin Chocolate Chip Muffins. Fold a cup of chocolate chips to the batter before pouring the cake batter into a large sheet pan.