Pumpkin Sheet Cake with Brandy Buttercream Frosting

Pumpkin Sheet Cake with Brandy Buttercream Frosting

Yield: 
Serves 16-20.

Pumpkin Sheet Cake with Brandy Buttercream Frosting

2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tbsp pumpkin pie spice
1/2 tsp salt
2 large eggs
1 1/2 cups brown sugar
1/2 cup vegetable oil
1 15-oz can pumpkin puree
1 tsp vanilla extract
3 tbsp brandy
2/3 cup chopped pecans, optional

Brandy Buttercream Frosting

8 tbsp butter, room temperature
2 tbsp brandy
1 tbsp milk
1 tsp vanilla extract
1/4 tsp ground cinnamon
2 – 3 cups confectioners’ sugar

 

Preheat the oven to 350F. Lightly grease a 9×13-inch baking pan.
In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice and salt.
In a large bowl, whisk together eggs and brown sugar until well combined. Stir in oil, pumpkin puree, vanilla and brandy, whisking until mixture is very smooth. Gradually stir in the flour mixture, mixing only until no streaks of flour remain. Stir in pecans, if using.
Pour into pan and spread into an even layer.
Bake for 30-35 minutes, until a toothpick inserted into the center of the pan comes out clean.
Allow to cool completely in pan before frosting.

In a large bowl, beat together the butter, brandy, milk and vanilla until smooth. Add in cinnamon and, mixing at a low speed, gradually stir in the confectioners’ sugar until frosting is smooth, thick and fluffy. You may not need all the sugar.
Spread onto cooled cake.

Recipe and picture adapted from: http://bakingbites.com/2011/10/pumpkin-sheet-cake-with-brandy-buttercream-frosting/

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