This Pumpkin Sheet Cake is so moist and it's loaded with warming flavours. The grated almonds and the slightly sweet pumpkin in the dough give it such a good texture. Topped with a cinnamon whipped cream frosting, this easy pumpkin sheet cake is a highlight, especially in the cozy, cold season.
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This is why you will love this delicious Pumpkin Cake
- There's so much grated almonds in the dough which not only make this cake very delicious but also incredibly moist and soft. Even after 2 days, this pumpkin cake still tastes like it was freshly made!
- The spices such as cinnamon, vanilla and cardamom give it a great flavour.
- This pumpkin sheet cake with cinnamon frosting is easy to make and it's perfect to use up pumpkin.
- Since the cake with pumpkin and almonds in the dough is so moist, it is ideal to prepare in advance.
TIPP: If you don't plan on eating it right away add the cinnamon frosting just before serving.
Moist pumpkin cake with cinnamon whipped cream frosting - Ingredients
- pumpkin – hokkaido or butternut squash are ideal for this pumpkin cake recipe. Peel, remove the seeds and grate finely.
- flour - Use all-purpose flour or spelt cake flour
- almonds – The grated almonds give this pumpkin cake such a good texture AND flavour.
- sugar - You need granulated sugar or fine brown sugar for this pumpkin cake recipe.
- butter – The butter also adds so much good flavour to the pumpkin cake. It needs to be at room temperature so that it can be whipped fluffy.
- Eggs - room temperature
- apple juice
- cinnamon
- vanilla extract
- cardamom
- nutmeg
- baking powder
- salt
Here’s how to make this delicious and easy Pumpkin Cake:
The preparation is very simple. Start by peeling the pumpkin, removing the seeds and finely grating it. You do NOT need to squeeze out the liquid. This ensures that the cake will be moist.
Mix the flour, almonds, baking powder and spices in a large bowl.
In a separate bowl, use a hand mixer or a food processor to mix the soft butter, sugar and vanilla until fluffy. Then gradually add the eggs.
Now fold the grated pumpkin, the flour mixture and the apple juice into the butter mixture. Only do this for as long as necessary so that the cake will stay soft.
The dough is placed in a baking pan lined with baking paper (approx. 20 x 30 cm / 8 x 12 inches) and baked in the preheated oven for approx. 40-45 minutes.
When the pumpkin cake has cooled completely, top it with a cream made from whipped cream, cinnamon and some powdered sugar (and 1 package of "whip it" if you want).
Pumpkin Sheet Cake with Cinnamon Frosting - Tips & FAQ
Can I substitute the almonds with other nuts?
I prefer to use almonds for this pumpkin cake because they have a more neutral taste and go very well with the pumpkin. But you can also use other nuts according to your taste, such as hazelnuts or walnuts. These will then change the taste depending on your choice.
Can I make this Pumpkin Cake ahead of time?
Because the dough is so moist, you can bake this cake the day before very well. However, I recommend that you add the cinnamon frosting just before serving. If you add a packet of "whip it! (for 1 1/4 cup of heavy cream) to the frosting, it will stay "stable" for longer.
How should I store this Pumpkin Cake?
The pumpkin pie should be kept in the refrigerator and eaten within 4 days.
Here's more delicious pumpkin recipes for you
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Moist Pumpkin Sheet Cake with Cinnamon Frosting
Equipment
- 1 hand mixeror a food processor
- 1 big bowl
- 1 grater
- 1 baking panca. 20 x 30 cm (mit Backpapier ausgelegt)
Ingredients
Pumpkin Cake
- 200 g flour all purpose flour or cake spelt flour
- 250 g almonds grated
- 300 g pumpkin grated (for example hokkaido or butternut squash)
- 60 ml apple juice maybe a little bit less if your squash is very moist
- 4 medium Eggs room temperature
- 180 g butter room temperature
- 180 g sugar brown sugar or granulated sugar
- 2 tsp cinnamon
- 2 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp nutmeg powder optional
- 1 tsp cardamom powder optional
Cinnamon frosting
- 300 ml heavy cream cold (1 cup = 240 ml)
- 1 package whip it (optional)
- 1 tbsp icing sugar
- 2 tsp cinnamon
For Serving
- cinnamon
Instructions
- Preheat the oven to 180°C / 356°F top/bottom heat. Line a baking pan (20 x 30 cm / 8 x 12 inches) with baking paper.
- In a mixing bowl, mix together flour, almonds, cinnamon, salt, baking powder, cardamom (optional) and nutmeg (optional).
- In a food processor or with a hand mixer, beat the soft butter, sugar and vanilla in a bowl for a few minutes until fluffy. Add the eggs one at a time. Beat for another 2 minutes until fluffy.
- Add the dry ingredients and fold in with a spatula. Add the grated pumpkin and mix with the spatula. Then add apple juice as needed. (You will need a little bit less than 60ml / 1/4 cup if your squash is very moist.) Combine only as long as needed to ensure that the cake will be soft later.
- Pour the dough into the baking pan and bake in the preheated oven for about 45 minutes (use a toothpick to test).
- Let cool completely.
- For the cinnamon frosting, pour the heavy cream into a large bowl and whip it with a hand mixer. When it is semi-solid, add the "whip it" (optional), cinnamon and icing sugar. Whip until creamy.
- Spread the cinnamon cream on top of the cake. Sprinkle with more cinnamon. Enjoy!
