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Pumpkin Sheet Cake with Toasted Marshmallow Frosting

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Prepare for the final word fall deal with…drum roll please….moist pumpkin sheet cake with toasted marshmallow frosting! It’s a scrumptious mixture of pumpkin spice and marshmallow-y sweetness that’ll have your style buds dancing!

marshmallow frosted pumpkin sheetcake

Pumpkin Sheet Cake with Toasted Marshmallow Frosting

I current to you the proper cake for fall. The air is crisp, the leaves are altering coloration, and your pantry is stocked with a can of pumpkin puree that’s begging you to make this supremely moist pumpkin cake with a pillowy toast marshmallow frosting. It comes collectively in a pinch and appears prefer it took wayyyyy extra effort than it did AKA my favourite form of cake.

marshmallow pumpkin sheet cake

Substances for marshmallow pumpkin cake

  • All Function Flour
  • Granulated Sugar
  • Baking Powder
  • Baking Soda
  • Cinnamon
  • Nutmeg
  • Ginger
  • Salt
  • Pumpkin Puree
  • Vegetable Oil
  • Eggs
  • Vanilla Extract

pumpkin cake with toasted marshmallow frosting

Tips on how to line your pan for this pumpkin sheet cake

There’s nothing sadder in cake baking than a cake that sticks to the pan. So, should you’re not lining your pans with parchment paper what are you even doing?! It should launch your muffins so seamlessly from the pan each time. In a 9 x 13 pan I like to chop sheets of parchment paper to the precise width of the pan in each instructions so ALL sides are lined. If you happen to don’t have parchment paper you can even butter or grease your pan!

marshmallow pumpkin sheetcake

Tips on how to completely toast your marshmallow frosting

Home made marshmallow frosting is scrumptious straight from the bowl, however while you get it somewhat toasty it hits a brand new degree scrumptious. We want to make use of a kitchen torch for this so you possibly can management how toasted it will get. This one from Amazon has been going robust for five+ years and provides you essentially the most lovely creme brulee, toasted marshmallows, and lemon meringue pie.

If you happen to don’t have a kitchen torch you can even broil your cake shortly within the oven–simply make sure that you place it on a baking sheet or one other oven secure plate earlier than popping it underneath the broiler. Control it to verify it doesn’t burn!

marshmallow pumpkin sheet cake

Pleased baking, my buddies!

XX

Print

Prepare for the final word fall deal with…drum roll please….moist pumpkin sheet cake with toasted marshmallow frosting! It’s a scrumptious mixture of pumpkin spice and marshmallow-y sweetness that’ll have your style buds dancing!

  • Creator: Sofi | Broma Bakery

  • Prep Time: half-hour

  • Prepare dinner Time: 40 minutes

  • Complete Time: 2 hours

  • Yield: 16 servings

  • Class: dessert

  • Methodology: oven

  • Delicacies: american

  • Creator: Sofi | Broma Bakery

  • Prep Time: half-hour

  • Prepare dinner Time: 40 minutes

  • Complete Time: 2 hours

  • Yield: 16 servings

  • Class: dessert

  • Methodology: oven

  • Delicacies: american


Models:

Substances

for the pumpkin sheet cake

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 1 teaspoon salt
  • 15 ounce can pumpkin puree
  • 1 cup vegetable oil
  • 4 massive eggs, room temperature
  • 2 teaspoons vanilla extract

for the toasted marshmallow frosting

  • 4 massive egg whites
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • pinch of salt

Directions

  1. Preheat the oven to 350°F. Line a 9 x 13-inch rectangular baking pan with parchment paper on all sides Put aside.
  2. In a big mixing bowl, whisk collectively the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Make a effectively within the heart of the dry substances and add pumpkin. vegetable oil, eggs, and vanilla extract. Ranging from the middle of the bowl, whisk outward, pulling the dry substances into the center. Whisk till no streaks of flour stay.
  3. Pour the batter into your ready pan use a rubber spatula to unfold into a fair layer. Bake till the cake is risen, the highest springs again to the contact, and a butter knife inserted within the heart of the cake comes out largely clear,  30 to 35 minutes. Let the cake cool cool fully earlier than frosting.
  4. As soon as the cake is cool, make the frosting. Place the egg whites and the sugar within the steel bowl of a stand mixer (or any massive heatproof bowl!) and place over a saucepan with a couple of inches of simmering water in it to make a double boiler.
  5. Whisk the egg whites and sugar  collectively till the sugar is totally dissolved. You’ll be able to take a look at this by rubbing somewhat of the combination between your fingers and ensuring you don’t really feel any grittiness. If you happen to do, maintain whisking the combination over the double boiler till absolutely dissolved!
  6. Take away the bowl from the warmth and place again in your stand mixer fitted with the whisk attachment and beat on excessive velocity till shiny and stiff peaks types, about 5 minutes. Add the vanilla extract and a pinch of salt and beat till mixed.
  7. Unfold the marshmallow frosting over the cooled cake, utilizing the again of a spoon to make massive swoops within the frosting. Use a kitchen torch to evenly toast the frosting to your required toasty-ness! Get pleasure from!

 

Key phrases: pumpkin cake with marshmallow frosting

 



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