Oh, Thanksgiving! It’s that wonderful time of year when family gathers around the table, and the aroma of fall spices fills the air. One of my favorite ways to celebrate is with this delightful Thanksgiving sheet cake. Trust me, it’s a showstopper! Not only is it incredibly easy to make, but it’s also bursting with that warm, cozy flavor of pumpkin and spices that everyone loves. I remember the first time I brought this cake to a family gathering—everyone went back for seconds (and maybe even thirds)! It’s perfect for feeding a crowd, and the best part? You can whip it up in no time, leaving you more moments to enjoy with loved ones. You’ll want to add this gem to your Thanksgiving lineup!
Ingredients List
To create this scrumptious Thanksgiving sheet cake, you’ll need a handful of simple ingredients that pack a big punch of flavor. Here’s what you’ll gather:
- 2 cups all-purpose flour – the foundation of your cake.
- 2 cups granulated sugar – for that perfect sweetness.
- 1 cup unsalted butter, softened – it adds moisture and richness.
- 1 cup milk – helps create a tender crumb.
- 4 large eggs – these will give structure to your cake.
- 1 tablespoon vanilla extract – for a lovely aromatic touch.
- 1 tablespoon baking powder – this is what makes your cake rise!
- 1/2 teaspoon salt – to balance out the sweetness.
- 1 cup pumpkin puree – the star ingredient for that cozy fall flavor.
- 1 tablespoon pumpkin pie spice – because we all need a bit of spice in our lives!
How to Prepare Thanksgiving Sheet Cakes
Making this Thanksgiving sheet cake is a breeze, and I promise you’ll feel like a kitchen superstar! Let’s dive into the steps to create this delicious treat.
Preheat and Prepare the Pan
First things first, you’ll want to preheat your oven to 350°F (175°C). It’s crucial to get that heat just right for baking! While that’s warming up, grab your sheet cake pan and give it a generous greasing with some butter or a non-stick spray. Then, sprinkle a bit of flour inside, shaking out the excess. This helps ensure your cake slides right out when it’s time to serve—no one wants a cake disaster!
Creaming and Mixing Ingredients
Now, in a large mixing bowl, you’ll want to cream together the softened butter and granulated sugar until it’s light and fluffy. This will take about 2-3 minutes—don’t rush it! Once that’s nice and creamy, add in the eggs one at a time, mixing well after each addition. Next, stir in that delightful pumpkin puree and the vanilla extract. The smell will be heavenly, I promise!
Combining Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and pumpkin pie spice. This step is super important because it ensures the spices and leavening agents are evenly distributed throughout the flour. You want every bite to be bursting with flavor!
Mixing the Batter
Now it’s time to bring it all together! Gradually add the dry mixture to your wet ingredients, alternating with the milk. Start and end with the flour mixture. Make sure to mix just until combined—overmixing can lead to a dense cake, and we want it fluffy and light!
Baking the Cake
Pour the luscious batter into your prepared sheet pan, spreading it evenly. Pop it in the oven and bake for about 30-35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Once baked, let it cool in the pan for a bit before transferring it to a wire rack. You’re almost there—just wait for that perfect moment to dig in!
Tips for Success
To ensure your Thanksgiving sheet cake turns out perfectly every time, here are a few tips I swear by! First, make sure your ingredients are at room temperature—this helps everything blend together smoothly. And don’t skip the greasing and flouring of your pan; it’s a game changer for easy release! Keep an eye on your cake while it’s baking; ovens can vary, so start checking for doneness a few minutes early. If you want a super moist cake, consider covering it with foil for the last few minutes of baking. Lastly, let it cool completely before frosting to avoid a melty mess. Happy baking!
Variations
Let’s get creative with this Thanksgiving sheet cake! One of my favorite ways to mix things up is by adding a cup of chopped nuts, like pecans or walnuts, for that delightful crunch. If you’re a chocolate lover, try folding in some chocolate chips right into the batter—yum! You could also swap out the pumpkin puree for applesauce for a different fruity twist, or even add a swirl of cream cheese frosting for an extra creamy layer. Trust me, these little tweaks can elevate your cake and impress your guests!
Nutritional Information
Curious about what’s in this delicious Thanksgiving sheet cake? Here’s a general idea of the nutritional values per slice (that’s about 1/12 of the cake):
- Calories: 250
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Sugar: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
- Sodium: 200mg
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. It’s always good to enjoy treats like this in moderation, especially when they’re as delightful as this cake!
FAQ Section
Got questions about making this Thanksgiving sheet cake? Don’t worry, I’ve got you covered!
How should I store leftovers?
Keep any leftover cake in an airtight container at room temperature for up to 3 days. If you want to save it longer, pop it in the fridge for up to a week, or freeze individual slices wrapped tightly in plastic wrap for up to 2 months.
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree the pumpkin until it’s smooth. You might need to adjust the moisture slightly since fresh pumpkin can vary in water content.
What’s the best way to serve this cake?
I love serving it with a dollop of whipped cream or a drizzle of cream cheese frosting. It adds a lovely touch and complements the pumpkin flavor perfectly!
Can I make this cake ahead of time?
Yes! You can bake it a day in advance and store it covered at room temperature. Just frost it on the day you plan to serve it for the best results.
What can I substitute for eggs?
If you’re looking for an egg substitute, try using 1/4 cup of unsweetened applesauce per egg. It works wonderfully for keeping that moist texture!
Why You’ll Love This Recipe
- Quick and Easy: This Thanksgiving sheet cake comes together in no time, perfect for busy holiday schedules!
- Deliciously Moist: The combination of pumpkin and spices creates a rich flavor that’s simply irresistible.
- Feeds a Crowd: With 12 generous servings, it’s great for family gatherings and parties.
- Customizable: You can easily add your favorite mix-ins or toppings for a personal touch.
- Make-Ahead Friendly: Bake it a day in advance and save time on the big day!
Thanksgiving Sheet Cakes: 5 Irresistible Variations to Try
- Całkowity Czas: 55 minutes
- Ustępować: 12 servings 1x
- Dieta: Wegańskie
Opis
A delicious and easy-to-make sheet cake perfect for Thanksgiving gatherings.
Składniki
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1 tablespoon pumpkin pie spice
Instrukcje
- Preheat oven to 350°F (175°C).
- Grease and flour a sheet cake pan.
- In a large bowl, cream the butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the pumpkin puree and vanilla extract.
- In another bowl, combine flour, baking powder, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Uwagi
- This cake can be topped with cream cheese frosting.
- Add nuts or chocolate chips for extra flavor.
- Store leftovers in an airtight container.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 35 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 250
- Cukier: 18g
- Sód: 200mg
- Kwasy: 10g
- Nasycony tłuszcz: 5g
- Tłuszcze Nienasycone: 3g
- Tłuszcze trans: 0g
- Węglowodany: 38g
- Włókno: 1g
- Białko: 3g
- Cholesterol: 50mg
Słowa kluczowe: thanksgiving sheet cakes, pumpkin cake, easy dessert
