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Pumpkin Sheet Cake with Nutella Cream Cheese Frosting

Pumpkin Sheet Cake with Nutella Cream Cheese Frosting- a light and moist pumpkin cake with chocolate chips topped with an ultra creamy Nutella Frosting. So good!

Slice of Pumpkin Sheet Cake with Nutella Cream Cheese Frosting on a plate.

Perfect for Thanksgiving or any fall special occasion. You will not be able to get enough of this delicious cake.

Canned Pumpkin

Be sure to use canned pumpkin and not pumpkin pie filling. I prefer to use Libby’s over other brands. Sometimes the organic or store-bought brands are watery compared to Libby’s.

Whole Pumpkin Sheet Cake topped with Nutella frosting.

Lots of Fall Spices

This pumpkin cake makes a fantastic fall dessert. It’s spiced up with cinnamon, nutmeg, cloves, and ginger all in generous amounts.

Light and Luscious Nutella Frosting

I absolutely love Nutella and it goes perfectly with pumpkin. Equal parts butter and cream cheese give this frosting a light, luscious, and rich flavor and texture.

Flavor Gets Better With Time

You’ll find the flavor of this cake is better a day after it is baked. This is true of most cakes that contain a lot of spice. The spices blend together and mellow a little over time. They can taste a little harsh at first. The cake will taste fresh for 4 to 5 days.

Pumpkin Sheet Cake with Nutella Cream Cheese Frosting slice on a plate.

Equipment Needed

Measure the Flour Correctly

You want to be sure you measure the flour for this cake correctly. Too much flour can result in a dry cake. First fluff the flour up some in the bag or container. Use a large spoon to gently scoop the flour and add it to a dry measuring cup. Overfill it slightly and then use the back of a knife to run across the top to get rid of excess.

Storage

Store in the refrigerator since there is cream cheese in the frosting. Let it sit for an hour at room temperature before serving or eat it cold if you can’t wait.

Slice of cake on a small plate with jar of Nutella in background.

More Pumpkin Desserts

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Pumpkin Sheet Cake with Nutella Cream Cheese Frosting

Pumpkin Sheet Cake with Nutella Cream Cheese Frosting- a light and moist pumpkin cake with chocolate chips topped with an ultra creamy Nutella Frosting. So good!
Course Dessert
Cuisine American
Keyword fall, pumpkin, Sheet Cake
Prep Time 15 minutes
Cook Time 25 minutes
Servings 15
Calories 556kcal

Ingredients

  • 1 (15-ounce) can pumpkin
  • 1 cup packed light brown sugar
  • 2/3 cup granulated sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 cup semi-sweet chocolate chips

Nutella Cream Cheese Frosting

  • 4 tablespoons butter, softened
  • 1 1/2 cups powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 2-3 tablespoons milk
  • 4 ounces cream cheese, cut into pieces and softened
  • 2/3 cup Nutella
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees and line a 10×15-inch pan with parchment paper. Lightly spray the parchment with cooking spray.
  • In a large bowl, whisk together pumpkin, brown sugar, granulated sugar, vegetable oil, vanilla, and eggs.
  • In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  • Make a well in the center of the wet ingredients. Sift the dry ingredients into the wet and stir until combined. Stir in the chocolate chips.
  • Pour batter into prepared pan. Bake for 20 to 25 minutes. Let cool.
  • To make frosting, beat butter, cocoa powder,  2 tablespoons milk and powdered sugar with an electric mixer until smooth.
  • With mixer on, add 1 piece of cream cheese at a time.
  • Add Nutella and vanilla and beat until blended. Add more milk if too thick.
  • Spread frosting on cake.

Notes

Note: The flavor of the cake will be better a day later once the flavors have a chance to meld.
Cake should be stored in the refrigerator.
Nutritional info is provided as an estimate only and will vary based on brands of products used.
 

Nutrition

Calories: 556kcal | Carbohydrates: 67g | Protein: 6g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 287mg | Potassium: 315mg | Fiber: 3g | Sugar: 48g | Vitamin A: 2691IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 3mg

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Recipe slightly adapted from Carlsbad Cravings

The post Pumpkin Sheet Cake with Nutella Cream Cheese Frosting appeared first on Spicy Southern Kitchen.

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