Spicy Pumpkin Sheet Cake with White Chocolate Cream Cheese Frosting
This is a moist, spicy Pumpkin Sheet Cake covered in a fluffy white chocolate frosting and topped with a crumble of pecans, cranberries and candied ginger.
White Chocolate Cream Cheese Frosting
- 4 oz. white chocolate chopped and melted
- 12 oz. cream cheese
- 12 tbls. unsalted butter softened butter
- 3 cups powdered sugar, sifted
How to prepare the Pumpkin Cake
Preheat oven to 350 degrees F
Prepare a 12" x 16" baking sheet. Spray with cooking spray and dust with sugar
In a large mixing bowl combine the sugars, pumpkin puree, beaten eggs, oil, and vanilla. Whisk the mixture until totally combined and the mixture is smooth. Instead of a whisk you can also use a mixer and beat at medium speed.
Sift all the dry ingredients together.
Combine the sifted dry ingredients into the wet ingredients and mix until the flour is completely combined, using a whisk or a mixer.
Spread batter into a greased and sugared pan.
Bake for 20 minutes then transfer to a rack to cool.
How to prepare the White Chocolate Cream Cheese Frosting
Place the white chocolate in a small microwavable bowl. Place the chocolate in the microwave and heat for 20-second intervals until the chocolate is completely melted. Stir the chocolate at each interval of melting.
In a large mixing bowl beat the softened cream cheese and softened butter with a mixer until smooth.
Add the melted white chocolate and beat to combine.
Add the powdered sugar and beat on low speed until smooth.
Spread frosting on the cooled cake.
The topping is optional for this cake. Feel free to leave it off or add your favorite topping.
Use a good white chocolate such as Ghiradelli, Lindt or Valrhona. I use a bar.
This cake freezes well. Place the cut squares in a freezer container in a single layer and freeze. To serve remove from the freezer and let thaw for two hours.
Serving: 20slices | Calories: 540kcal | Carbohydrates: 53.2g | Fat: 32g | Cholesterol: 83mg | Sodium: 334mg