Pumpkin Sheet Cake with Toasted Marshmallow Frosting

Get ready for the ultimate fall treat…drum roll please….moist pumpkin sheet cake with toasted marshmallow frosting! It’s a delicious combination of pumpkin spice and marshmallow-y sweetness that’ll have your taste buds dancing!

Pumpkin Sheet Cake with Toasted Marshmallow Frosting

I present to you the perfect cake for fall. The air is crisp, the leaves are changing color, and your pantry is stocked with a can of pumpkin puree that is begging you to make this supremely moist pumpkin cake with a pillowy toast marshmallow frosting. It comes together in a pinch and looks like it took wayyyyy more effort than it did AKA my favorite kind of cake.

Ingredients for marshmallow pumpkin cake

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

How to line your pan for this pumpkin sheet cake

There is nothing sadder in cake baking than a cake that sticks to the pan. So, if you’re not lining your pans with parchment paper what are you even doing?! It will release your cakes so seamlessly from the pan every time. In a 9 x 13 pan I like to cut sheets of parchment paper to the exact width of the pan in both directions so ALL sides are lined. If you don’t have parchment paper you can also butter or grease your pan!

How to perfectly toast your marshmallow frosting

Homemade marshmallow frosting is delicious straight from the bowl, but when you get it a little toasty it hits a new level delicious. We prefer to use a kitchen torch for this so you can control how toasted it gets. This one from Amazon has been going strong for 5+ years and gives you the most beautiful creme brûlées, toasted marshmallows, and golden brown meringues.

If you don’t have a kitchen torch you can also broil your cake quickly in the oven–just be sure that you place it on a baking sheet or another oven safe plate before popping it under the broiler. Keep an eye on it to make sure it doesn’t burn!

Happy baking, my friends!

XX

• Author: Sofi | Broma Bakery
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours
• Yield: 16 servings
• Category: dessert
• Method: oven
• Cuisine: american

Pumpkin Sheet Cake with Toasted Marshmallow Frosting

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Get ready for the ultimate fall treat…drum roll please….moist pumpkin sheet cake with toasted marshmallow frosting! It’s a delicious combination of pumpkin spice and marshmallow-y sweetness that’ll have your taste buds dancing!

• Author: Sofi | Broma Bakery
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours
• Yield: 16 servings
• Category: dessert
• Method: oven
• Cuisine: american

Units: USM

Equipment

kitchen torch

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stand mixer

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Ingredients

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 large eggs, room temperature
• 2 teaspoons vanilla extract

for the toasted marshmallow frosting

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

Instructions

1. Preheat the oven to 350°F. Line a 9 x 13-inch rectangular baking pan with parchment paper on all sides Set aside.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Make a well in the center of the dry ingredients and add pumpkin. vegetable oil, eggs, and vanilla extract. Starting from the center of the bowl, whisk outward, pulling the dry ingredients into the middle. Whisk until no streaks of flour remain.
3. Pour the batter into your prepared pan use a rubber spatula to spread into an even layer. Bake until the cake is risen, the top springs back to the touch, and a butter knife inserted in the center of the cake comes out mostly clean,  30 to 35 minutes. Let the cake cool cool completely before frosting.
4. Once the cake is cool, make the frosting. Place the egg whites and the sugar in the metal bowl of a stand mixer (or any large heatproof bowl!) and place over a saucepan with a few inches of simmering water in it to make a double boiler.
5. Whisk the egg whites and sugar  together until the sugar is completely dissolved. You can test this by rubbing a little of the mixture between your fingers and making sure you don’t feel any grittiness. If you do, keep whisking the mixture over the double boiler until fully dissolved!
6. Remove the bowl from the heat and place back on your stand mixer fitted with the whisk attachment and beat on high speed until glossy and stiff peaks forms, about 5 minutes. Add the vanilla extract and a pinch of salt and beat until combined.
7. Spread the marshmallow frosting over the cooled cake, using the back of a spoon to make big swoops in the frosting. Use a kitchen torch to lightly toast the frosting to your desired toasty-ness! Enjoy!