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

Pumpkin Texas Sheet Cake

Brooke Homec
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 7 votes
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Prep Time 30 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 20
Calories 362 kcal

Ingredients
 

Pumpkin Cake Layer:

  • ½ cup (112 g) oil I used canola
  • ⅔ cup (133.33 g) granulated sugar
  • 2 large eggs room temp
  • 1 cup (245 g) pumpkin puree
  • 1 cup (125 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon (0.5 teaspoon) baking soda
  • ¼ teaspoon (0.25 teaspoon) salt
  • 1 teaspoon cinnamon
  • ½ teaspoon (0.5 teaspoon) cloves
  • ½ teaspoon (0.5 teaspoon) ginger
  • ¼ teaspoon (0.25 teaspoon) nutmeg

Chocolate Cake Layer:

  • ½ cup (113.5 g) butter
  • 2 tablespoon cocoa powder
  • ½ cup (118.29 g) water
  • 1 cup (200 g) granulated sugar
  • 1 cup (125 g) all-purpose flour
  • 1 large egg room temp
  • 1 teaspoon vanilla
  • ¼ cup (57.5 g) sour cream (60g) room temp
  • ½ teaspoon (0.5 teaspoon) baking soda

Chocolate Frosting:

  • ½ cup (113.5 g) butter
  • 4 tablespoon cocoa powder
  • 6 tablespoon milk
  • 4 cups (480 g) powdered sugar
  • ¼ teaspoon (0.25 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 cinnamon 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
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