Pumpkin Spice Texas Sheet Cake
This moist pumpkin spice Texas sheet cake is baked in a sheet pan and topped with fudgy chocolate icing and pecans. Easy, tender, and perfect for feeding a crowd at fall gatherings, Thanksgiving, or potlucks.
Ingredients
For the Pumpkin Spice Cake:
- 1 15 oz. can pumpkin purée
- ½ cup buttermilk
- 1 cup vegetable oil
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1½ teaspoons baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
For the Chocolate Fudge Icing:
- ½ cup unsalted butter (1 stick)
- 3 tablespoons unsweetened cocoa powder
- 6 tablespoons milk or buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 3½ cups powdered sugar sifted
- 1 cup chopped toasted pecans optional, for stirring in or sprinkling on top
Instructions
- Preheat oven. Preheat the oven to 350°F. Grease a half sheet pan (13x18 inches) with baking spray and set aside.
- Mix wet ingredients. In a large mixing bowl, whisk together pumpkin purée, buttermilk, oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.
- Mix dry ingredients. In another bowl, whisk together flour, baking soda, pumpkin pie spice, and salt until no lumps remain.
- Combine batter. Add the dry ingredients to the wet and whisk just until combined. (Don’t overmix. The batter will be thicker than traditional Texas sheet cake. If it seems too thick, stir in 1–2 tablespoons of buttermilk or oil.)
- Bake the cake. Spread batter evenly in the prepared pan. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. (If using a 9x13 pan, bake for 30–35 minutes.)
- Make the icing. While the cake bakes, melt butter in a saucepan over medium heat. Remove from heat and whisk in cocoa, milk, vanilla, and salt. Gradually sift and whisk in powdered sugar until smooth. Stir in pecans if desired.
- Frost the cake. Immediately pour warm icing over the hot cake, spreading evenly. If using pecans but not mixing in the icing, sprinkle them on top before the icing sets.
- Cool and cut. Allow the cake to cool completely (about 1 hour) before cutting into squares. The icing will firm up as it cools.
Notes
- No buttermilk? Make your own by stirring 1/2 cup milk with 1½ teaspoons lemon juice or white vinegar. Let stand 5–10 minutes until slightly curdled.
- Pan size swap: A half sheet pan (13x18) is traditional. A 9x13 pan also works, but the cake will be thicker and need 30–35 minutes to bake.
- Storage: Cover tightly and store at room temperature for 5–6 days. For longer storage, freeze individual slices for up to 3 months. For best results, freeze unfrosted cake and add fresh icing after thawing.
- Serving tip: Serve straight from the pan for easy cutting and transport.
Tried this recipe?Let us know how it was!