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Home » Recipes » Cakes & Cupcakes

Pumpkin Texas Sheet Cake

October 15, 2021 by brooke 6 Comments

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This pumpkin texas sheet cake is layers of both pumpkin and texas sheet cake topped with a sweet and spiced chocolate frosting. The spice and chocolate flavors mixed together are such a perfect combo!

a single piece of pumpkin texas sheet cake on a plate with a bite on a fork

WHAT MAKES A PUMPKIN TEXAS SHEET CAKE

Chocolate texas sheet cake has always been one of my favorite cakes to make and eat. I love the mild chocolate and sweet taste that it has. I wanted this cake to still have those elements, but adding the pumpkin layer and some cinnamon to the frosting give it such a perfectly fall and spiced chocolate taste. And being that its baked on a sheet cake pan makes it the perfect cake to serve at any holiday gatherings!

full pumpkin texas sheet cake in pan with pumpkins on the side

INGREDIENTS TO MAKE

  • Oil
  • Sugar
  • Pumpkin
  • Eggs
  • Flour
  • Cinnamon
  • Baking Powder
  • Baking Soda
  • Salt
  • Cloves
  • Ginger
  • Nutmeg
  • Butter
  • Cocoa Powder
  • Water
  • Vanilla
  • Sour Cream
  • Milk
  • Powdered Sugar
all ingredients to make sheet cake

STEP BY STEP INSTRUCTIONS TO MAKE SHEET CAKE

  • Preheat oven to 350 F. Spray a cookie sheet with cooking spray and set aside.

Lets start by making the pumpkin layer

  • In a medium bowl, whisk together oil, sugar, eggs and pumpkin until combined. Add dry ingredients and mix again. I like to use a dough hook or a whisk to make sure all the flour gets properly mixed in.
  • Pour pumpkin layer into the bottom of the greased cookie sheet.
First ingredients added
dry ingredients added
pumpkin batter
pumpkin layer poured into pan
pumpkin layer in pan

Now let's make the chocolate layer

  • In a medium size saucepan add butter cocoa and water. Bring to a boil and then remove from heat. Add sugar and flour and beat until smooth. Add egg, vanilla, sour cream and soda and mix until combined.
  • Pour chocolate layer over pumpkin layer. You can swirl here if you would like, but I found that once you're eating it you can't see the marbling because its too thin and covered in frosting.
butter, water and cocoa powder in saucepan
dry ingredients added
more ingredients
chocolate cake layer
chocolate layer poured on top of pumpkin layer
  • Bake cake for about 20-22 minutes, or until a toothpick comes out clean and the cake is starting to pull from the sides of the pan.

While the cake is baking make the frosting

  • In a medium saucepan melt butter, cocoa powder and milk. Remove from heat and whisk in vanilla and powdered sugar.
  • After you pull the cake out of the oven pour the frosting over the top. Spread evenly. Allow to cool and frosting to set before cutting into it.
pumpkin texas sheet cake after baking
frosting poured on the top of cake
pumpkin texas sheet cake all frosted

HOW BEST TO STORE

This cake is best to store in an airtight container, or with a lid on your sheet pan for cake to remain fresh. I usually put a lid on my pan and store in the fridge because I love eating this cake chilled.

This cake will stay fresh for 3-4 days on the counter, or can be stored in the freezer for a few months. I would just cut up the individual slices before freezing so you can pull out however much you need after.

CAN THIS PUMPKIN TEXAS SHEET CAKE BE MADE IN A 9X13

YES! You are welcome to back this in a 9x13 pan for thicker layers. Or if you wanted to cut the recipe in half you could do that to keep the thin layers, but just less servings.

straight on shot of cake so you can see the layers

OTHER PUMPKIN RECIPES TO TRY:

  • The Easiest Pumpkin Bread
  • Brown Butter Pumpkin Sugar Cookies

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.

a single piece of pumpkin texas sheet cake on a plate with a bite on a fork.

Pumpkin Texas Sheet Cake

brooke
This pumpkin texas sheet cake is layers of both pumpkin and texas sheet cake topped with a sweet and spiced chocolate frosting. The spice and chocolate flavors mixed together are such a perfect combo!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 20 mins
Course Dessert
Cuisine American
Servings 20
Calories 362 kcal

Ingredients
 
 

Pumpkin Cake Layer:

  • ½ cup oil I used canola
  • ⅔ cup granulated sugar
  • 2 large eggs room temp
  • 1 cup pumpkin puree
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg

Chocolate Cake Layer:

  • ½ cup butter
  • 2 tablespoon cocoa powder
  • ½ cup water
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 large egg room temp
  • 1 teaspoon vanilla
  • ¼ cup sour cream (60g) room temp
  • ½ teaspoon baking soda

Chocolate Frosting:

  • ½ cup butter
  • 4 tablespoon cocoa powder
  • 6 tablespoon milk
  • 4 cups powdered sugar
  • ¼ teaspoon cinnamon

Instructions
 

  • Preheat oven to 350 F. Spray a cookie sheet with cooking spray and set aside.

Pumpkin Cake Layer:

  • In a medium bowl, whisk together oil, sugar, eggs and pumpkin until combined. Add dry ingredients and mix again. I like to use a dough hook or a whisk to make sure all the flour gets properly mixed in.
  • Pour pumpkin layer into the bottom of the greased cookie sheet.

Chocolate Cake Layer:

  • In a medium size saucepan add butter cocoa and water. Bring to a boil and then remove from heat. Add sugar and flour and beat until smooth. Add egg, vanilla, sour cream and soda and mix until combined.
  • Pour chocolate layer over pumpkin layer. You can swirl here if you would like, but I found that once you're eating it you can't see the marbling because its too thin and covered in frosting.
  • Bake cake for about 20-22 minutes, or until a toothpick comes out clean and the cake is starting to pull from the sides of the pan.

Chocolate Frosting:

  • While the cake is baking make the frosting. You are going to want it to be ready so you can pour it over the warm cake.
  • In a medium saucepan melt butter, cocoa powder and milk. Remove from heat and whisk in vanilla and powdered sugar.
  • After you pull the cake out of the oven pour the frosting over the top. Spread evenly. Allow to cool and frosting to set before cutting into it.

Notes

This recipe can be done in a 9x13 for thicker layers. I would just half the frosting recipe so you don't have too much of that.
Cakes will give best results with room temperature ingredients. Allow them to sit out before you begin.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key. Please note that if you double or triple the recipe that grams do not double or triple automatically. You'll have to do that on your own.

Nutrition

Calories: 362kcalCarbohydrates: 53gProtein: 3gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 54mgSodium: 203mgPotassium: 87mgFiber: 1gSugar: 41gVitamin A: 2256IUVitamin C: 1mgCalcium: 36mgIron: 1mg
Keyword chocolate, cinnamon, pumpkin, texas sheet cake
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. AJ

    November 07, 2021 at 4:22 pm

    5 stars
    I’ve made these twice in one week! They are so soft and perfectly not to sweet. My family devoured them. I love the smooth warm icing that literally melts into the cake. It’s pumpkin chocolate heaven!

    Reply
    • brooke

      November 07, 2021 at 5:29 pm

      I love this!!! I made it 3 times in a week testing it and we couldn't get enough of it either! Thank you so much!

      Reply
  2. Jill

    November 07, 2021 at 6:40 pm

    5 stars
    My family devoured these!

    Reply
    • brooke

      November 07, 2021 at 7:52 pm

      so happy to hear that!

      Reply
  3. Krista

    November 07, 2021 at 7:09 pm

    5 stars
    I made these for a large crowd and they were a hit!! Just enough pumpkin and plenty of chocolate goodness. Loved this one. Thank you!!

    Reply
    • brooke

      November 07, 2021 at 7:46 pm

      Thank you so much Krista!!

      Reply

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