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!
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!
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
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.
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.
- 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.
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.
OTHER PUMPKIN RECIPES TO TRY:
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.
Pumpkin Texas Sheet Cake
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.
AJ
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!
brooke
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!
Jill
My family devoured these!
brooke
so happy to hear that!
Krista
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!!
brooke
Thank you so much Krista!!