Get ready for the ultimate fall treat…drum roll please….moist pumpkin sheet cake with toasted marshmallow frosting! It’s a delicious combination of pumpkin spice and marshmallow-y sweetness that’ll have your taste buds dancing!
Pumpkin Sheet Cake with Toasted Marshmallow Frosting
I present to you the perfect cake for fall. The air is crisp, the leaves are changing color, and your pantry is stocked with a can of pumpkin puree that is begging you to make this supremely moist pumpkin cake with a pillowy toast marshmallow frosting. It comes together in a pinch and looks like it took wayyyyy more effort than it did AKA my favorite kind of cake.
Ingredients for marshmallow pumpkin cake
- All Purpose Flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Cinnamon
- Nutmeg
- Ginger
- Salt
- Pumpkin Puree
- Vegetable Oil
- Eggs
- Vanilla Extract
How to line your pan for this pumpkin sheet cake
Chill, my friend: Let the cake cool in the pan on a wire rack, and go do a little happy dance.
For the Toasted Marshmallow Frosting:
Let’s butter it up: Grab another clean bowl, and give your softened butter a good beating until it’s as smooth as a baby’s bottom.
Sugar rush: Gradually add that confectioners’ sugar to the butter, and keep beating until you’ve got a sweet, creamy base that’s smoother than a pumpkin patch on a sunny day.
Toast the marshmallows: Now for the fun part! Take some mini marshmallows and give them a little toasty tan under the broiler or with a kitchen torch. Don’t zone out – they should be golden and puffy, not overcooked marshmallow meteorites!
Mix and mingle: Gently fold those toasted marshmallows into your buttercream, and watch the magic happen as your frosting transforms into a toasty, marshmallowy dream.
Our tips for getting the perfect glossy marshmallow frosting
Once your pumpkin sheet cake has cooled completely, slather on that toasted marshmallow frosting like you’re painting a masterpiece. Feel free to sprinkle some extra cinnamon or crushed graham crackers on top for the final autumnal touch.
This pumpkin sheet cake with toasted marshmallow frosting is your ticket to a flavor-filled, fall-flavored ride that’s equal parts comforting and indulgent. The pumpkin brings the earthy, cozy vibes, while the marshmallow frosting adds a delightful sweetness with a hint of toasty goodness. It’s perfect for sharing at fall gatherings, Halloween parties, or any day when you want to cozy up with a slice of autumn. Go ahead, treat yourself – you’ve earned it!
Happy baking, my friends!
XX
Get ready for the ultimate fall treat…drum roll please….moist pumpkin sheet cake with toasted marshmallow frosting! It’s a delicious combination of pumpkin spice and marshmallow-y sweetness that’ll have your taste buds dancing!
-
Prep Time:
30 minutes -
Cook Time:
40 minutes -
Total Time:
2 hours -
Yield:
16 servings -
Category:
dessert -
Method:
oven -
Cuisine:
american
-
Prep Time:
30 minutes -
Cook Time:
40 minutes -
Total Time:
2 hours -
Yield:
16 servings -
Category:
dessert -
Method:
oven -
Cuisine:
american
Units:
Ingredients
for the pumpkin sheet cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1 teaspoon salt
- 15 ounce can pumpkin puree
- 1 cup vegetable oil
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
for the toasted marshmallow frosting
- 4 large egg whites
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a 9 x 13-inch rectangular baking pan with parchment paper on all sides Set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Make a well in the center of the dry ingredients and add pumpkin. vegetable oil, eggs, and vanilla extract. Starting from the center of the bowl, whisk outward, pulling the dry ingredients into the middle. Whisk until no streaks of flour remain.
- Pour the batter into your prepared pan use a rubber spatula to spread into an even layer. Bake until the cake is risen, the top springs back to the touch, and a butter knife inserted in the center of the cake comes out mostly clean, 30 to 35 minutes. Let the cake cool cool completely before frosting.
- Once the cake is cool, make the frosting. Place the egg whites and the sugar in the metal bowl of a stand mixer (or any large heatproof bowl!) and place over a saucepan with a few inches of simmering water in it to make a double boiler.
- Whisk the egg whites and sugar together until the sugar is completely dissolved. You can test this by rubbing a little of the mixture between your fingers and making sure you don’t feel any grittiness. If you do, keep whisking the mixture over the double boiler until fully dissolved!
- Remove the bowl from the heat and place back on your stand mixer fitted with the whisk attachment and beat on high speed until glossy and stiff peaks forms, about 5 minutes. Add the vanilla extract and a pinch of salt and beat until combined.
- Spread the marshmallow frosting over the cooled cake, using the back of a spoon to make big swoops in the frosting. Use a kitchen torch to lightly toast the frosting to your desired toasty-ness! Enjoy!
Keywords: pumpkin cake with marshmallow frosting
Sofi | Broma Bakery
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