Moist Pumpkin Chocolate Texas Sheet Cake
This Pumpkin Chocolate Texas Sheet Cake effortlessly combines the robust flavors of cocoa and the festive nuances of pumpkin spice, offering a gourmet experience that tantalizes the palate with its rich yet balanced profile. With its moist, tender crumb and luxuriously creamy frosting, this cake promises not only a delightful indulgence but a vibrant celebration of the autumn season in every slice.
Servings 12 people
Ingredients
- 1 cup unsalted sweet cream butter softened
- 1 cup cold water
- ½ cup cocoa powder
- 2 cups sugar
- 2 cups flour
- 2 large eggs
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ cup sour cream
- 1 teaspoon pure vanilla extract
Pumpkin Frosting
- ½ cup unsalted butter softened
- ¼ cup whole milk
- 6 cups powdered sugar
- ⅓ cup pumpkin puree
- 4 oz cream cheese softened
- ½ teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- Ground cinnamon to sprinkle on top
Instructions
- Preheat oven and prepare a 9x13 baking dish with non-stick spray.
- In a large saucepan, combine butter, water, and cocoa powder over medium to high heat until the butter is melted.
- In a large bowl, whisk together the flour, sugar, eggs, baking soda, pumpkin pie spice, sour cream, and vanilla until combined.
- Gradually whisk in the wet ingredients until combined.
- Pour the batter into the baking dish and bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool for 15 minutes.
- For the Pumpkin Frosting
- In a standing mixer, beat together all the frosting ingredients until combined and smooth.
- Evenly spread the frosting over the cake and sprinkle with cinnamon.
- Enjoy your marvelous creation, darling!