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Pumpkin Sheet Cake Recipe

Pumpkin Sheet Cake Photo

Would you believe me if I told you that there are scientific studies to back up this seemingly odd flavor combo?

It’s true! In a study to discover the most alluring scents to men (for the purpose of perfume), pumpkin pie + lavender, together, came out on top! Which is interesting, because I had this idea planned out long before I knew of its tantalizing properties.

Pumpkin Sheet Cake Picture

You see, it’s really no secret that pumpkin and lavender are my two very favorite flavors, ever, so it’s only natural that I would eventually combine them!

Pumpkin Sheet Cake Image

The outcome is something amazing—it’s calming and comforting, and just crazy delicious. The cake is soft, super moist, and full of big pumpkin flavor that is enhanced by a touch of cinnamon. The frosting is fluffy, impossibly light, tangy, silky-smooth, and beautifully scented with just enough lavender. I’m actually shocked I hadn’t tried this combo sooner!

Pumpkin Sheet Cake Pic

Oh, and this cake couldn’t be simpler to throw together! It’s a sheet cake, which mean no leveling, layer stacking, or worrying about getting that frosting spread on just right. What this cake lacks in fancy appearance, it more than makes up for in sophisticated flavor.

While this cake makes an incredible dessert, it’s not overly sweet, so it can also pair perfectly with tea or coffee. Yes, I’m 100% guilty of eating it for breakfast, and I don’t even feel bad about it!

Frosting for breakfast should be a regular thing, don’t you think? I mean, what easier way to make a random Tuesday special?

Pumpkin Sheet Cake Pics

This easily serves a crowd, and I imagine it would be wonderful for a ladies’ brunch (wait, do people still have these?!), but I can assure you that the dudes will like it, too! Mikey, my boyfriend, ate an entire piece in under 1 minute. That’s always a good sign 🙂

Need a few more ridiculously good dessert ideas? Try my super stuffed chocolate chip cookies or old fashioned pumpkin spice doughnuts!

Pumpkin Sheet Cake Pics
Pumpkin Sheet Cake Photo

Pumpkin Sheet Cake Recipe

Rachael Dart
Pumpkin Sheet Cake is a unique cake with distinct flavors. Pumpkin and lavender make this cake extra special.
No ratings yet
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Cuisine Frosting
Servings 18 1 slice
Calories 373 kcal

Ingredients
  

  • 1 15 ounce can Pumpkin
  • 1/2 cup Unsalted Butter Melted
  • 1/2 cup Canola Oil
  • 1 teaspoon Pure Vanilla Extract
  • 2 cups Granulated Sugar
  • 4 large Egg
  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 2 cups Confectioners Sugar
  • 1/2 tablespoon Lavender Flower Buds
  • 1/2 cup Unsalted Butter At room temperature
  • 1/2 cup Sour Cream

Instructions
 

  • Preheat oven to 350°F. Grease a 15” x 10” x 1” jelly roll pan with butter; set aside.
  • In the bowl of an electric mixer, fitted with the whisk attachment, beat together the pumpkin, butter, oil, vanilla, and sugar. Add in the eggs and mix to combine. Add in the dry ingredients, and beat until just combined.
  • Pour the batter into the prepared pan, and spread evenly.
  • Bake for 20-30 minutes, until a toothpick inserted into the center comes out clean. Allow to fully cool.
  • In a food processor, process together the sugar and lavender, until the lavender is ground, and the sugar is fragrant.
  • Add the lavender sugar, and the rest of the ingredients to the bowl on an electric mixer fitted with the paddle attachment. Beat for 5-8 minutes until light and fluffy.
  • Spread the frosting over the cooled cake, slice, and enjoy!

Nutrition

Calories: 373kcalCarbohydrates: 35gProtein: 3gFat: 19gSaturated Fat: 8gSodium: 162mgFiber: 1gSugar: 36g
Keyword Baked, Baking, Cakes, Desserts, Frosting, Party Food, Pumpkin
Tried this recipe?Let us know how it was!
Pumpkin Sheet Cake Photo

Pumpkin Sheet Cake Recipe

Rachael Dart
Pumpkin Sheet Cake is a unique cake with distinct flavors. Pumpkin and lavender make this cake extra special.
No ratings yet
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Cuisine Frosting
Servings 18 1 slice
Calories 373 kcal

Ingredients
  

  • 1 15 ounce can Pumpkin
  • 1/2 cup Unsalted Butter Melted
  • 1/2 cup Canola Oil
  • 1 teaspoon Pure Vanilla Extract
  • 2 cups Granulated Sugar
  • 4 large Egg
  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 2 cups Confectioners Sugar
  • 1/2 tablespoon Lavender Flower Buds
  • 1/2 cup Unsalted Butter At room temperature
  • 1/2 cup Sour Cream

Instructions
 

  • Preheat oven to 350°F. Grease a 15” x 10” x 1” jelly roll pan with butter; set aside.
  • In the bowl of an electric mixer, fitted with the whisk attachment, beat together the pumpkin, butter, oil, vanilla, and sugar. Add in the eggs and mix to combine. Add in the dry ingredients, and beat until just combined.
  • Pour the batter into the prepared pan, and spread evenly.
  • Bake for 20-30 minutes, until a toothpick inserted into the center comes out clean. Allow to fully cool.
  • In a food processor, process together the sugar and lavender, until the lavender is ground, and the sugar is fragrant.
  • Add the lavender sugar, and the rest of the ingredients to the bowl on an electric mixer fitted with the paddle attachment. Beat for 5-8 minutes until light and fluffy.
  • Spread the frosting over the cooled cake, slice, and enjoy!

Nutrition

Calories: 373kcalCarbohydrates: 35gProtein: 3gFat: 19gSaturated Fat: 8gSodium: 162mgFiber: 1gSugar: 36g
Keyword Baked, Baking, Cakes, Desserts, Frosting, Party Food, Pumpkin
Tried this recipe?Let us know how it was!
Recipe Rating