A delicious twist on the original Texas sheet cake, Chocolate Pumpkin Texas Sheet Cake!
If you love Texas Sheet Cake, you’re going to adore this recipe for homemade chocolate pumpkin sheet cake! This fall twist on the original Texas Sheet Cake recipe, is nothing short of amazing, and is sure to be a crowd pleaser at your next gathering!
The ingredients for this homemade cake consist of all purpose flour, sugar, sour cream, unsweetened cocoa powder, vanilla, and sweet cream butter just to name a few.
The cake is topped with a delicious homemade pumpkin cream cheese frosting that is to die for! Give this recipe a try!Print
Chocolate Pumpkin Texas Sheet Cake
This delicious chocolate pumpkin cake is topped with caramel cream cheese frosting and will surely be the perfect treat for your next gathering.
- 1 Cup unsalted sweet cream butter, softened
- Cup cold water
- ½ Cup cocoa powder
- 2 Cup sugar
- 2 Cup all purpose flour
- 2 large eggs
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- ½ Cup sour cream
- 1 tsp pure vanilla extract
- Pumpkin Frosting
- ½ Cup unsalted butter, softened
- ¼ whole milk
- 6 Cup powdered sugar
- ⅓ Cup pumpkin puree
- 4 oz cream cheese, softened
- ½ tsp pure vanilla extract
- 1 tsp pumpkin pie spice
- Ground cinnamon to sprinkle on top
Preheat oven and spray a 9×13 baking dish with Pam baking spray
Using a large saucepan, combine the butter, water, and cocoa powder over medium to high heat until the butter melts
Using a large bowl, whisk together the flour, salt, eggs, baking soda, pumpkin pie spice, sour cream and vanilla until combined
Gradually whisk in the wet ingredients until combined
Pour batter into the baking dish and bake for 20-25 minutes or until a toothpick comes out clean
Allow to cool for 15 minutes
- Using a standing mixer, beat together all frosting ingredients until combined and smooth
- Evenly spread the frosting over the cake and sprinkle with cinnamon