Soft, subtly spiced and not overly sweet, this pumpkin sheet cake topped with clouds of Chantilly cream is the perfect dessert for Halloween.
I love a good pumpkin dessert, but that’s because I love pumpkin. However, many people I know, really, really don’t. So it’s always tricky when getting someone with an aversion for pumpkin to try pumpkin-infused foods. And often, the pumpkin flavor is just too much and that’s ok. But with this cake, I wanted to make sure that the pumpkin flavor was there for those who love it but not so overpowering that it puts off people who don’t. I actually think using butternut squash is a very safe way of doing this. I find squash to be a lot sweeter and milder than most other pumpkin varieties.
I also only add cinnamon, cardamom and ground ginger to the cake batter as nutmeg and cloves can be very overpowering. These spices gently flavor the cake and with vanilla, give just the right amount of warmth. Topped with clouds of Chantilly cream, this cake is a dream and so simple to throw together.
How to make pumpkin sheet cake
- Cook butternut squash until soft (alternatively use any pumpkin you can find or use pumpkin puree from a can). Drain and allow to cool before mashing.
- Using one bowl, mix together all the dry ingredients and add the Greek yogurt, oil, eggs and pumpkin. Mix the cake batter until just combined.
- Pour the batter into a sheet cake pan (the one I used is 24cm x 33cm / 9.5in x 13in) line with parchment paper. Place in the oven and allow to bake for 30-45 minutes or until a toothpick inserted comes out clean.
- Remove the cake from the oven and allow to cool completely before topping with the Chantilly cream.
How to make Chantilly cream
Chantilly cream is homemade sweetened whipped cream flavored with vanilla. It is incredibly easy to make and the perfect light topping for cakes and cupcakes.
- Pour chilled cream into the bowl of a stand mixer. You can do this by hand as well, it will just take longer.
- Add the icing sugar / powdered sugar and vanilla and beat using the whisk attachment on low for 10 minutes.
- You do not want to beat cream at a high speed as this will form big air bubbles which will collapse sooner. Whipping cream slowly creates small air bubbles which in turn create a more stable whipped cream.
- Whip until the cream starts to thicken and forms soft picks. Stop the mixer and beat by hand for another 30 seconds or so until firm peaks form.
- Dollop the whipped cream onto the cooled cake and swirl using a spoon then serve.
Freezing and making ahead
- Freezing: This pumpkin cake recipe freezes very well. Allow the baked cake to cool completely then wrap in a layer each of parchment paper, plastic wrap and finally foil. Freeze for up to 3 months. Unwrap and allow to thaw at room temperature loosely covered with foil before decorating and serving.
- Making ahead: This cake is very moist and will last for 4-5 days if kept covered, undecorated in the fridge. Allow the cake to come to room temperature before serving.
How long does Chantilly cream last?
Chantilly cream will last for a few days if kept in an airtight container in the fridge. However, the cream will become liquidy after a day or so. Simply re-whip until thick again. You can top the cake with the Chantilly cream up to 3 hours before serving and it should be completely fine if kept in a cool room.
Easy cake recipes
- Easy dulce de leche chocolate sheet cake
- Sour cream lemon cake
- Easy peanut butter chocolate sheet cake
- Healthyish pumpkin bread
- Cinnamon brown sugar pumpkin muffins
- Easy and healthy coconut curry pumpkin soup
- My Gran’s pumpkin fritters
Pumpkin sheet cake with Chantilly cream
- 2½ cups flour
- 1½ cups caster sugar
- 2 tsp baking powder
- 1 tsp°C salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cardamom
- 1 tsp vanilla
- 1½ cups pumpkin puree
- 1 cup Greek yogurt
- ½ cup canola oil
- 3 eggs
For the Chantilly cream
- 2 cups heavy / whipping cream
- 3 tbsp icing sugar / powdered sugar
- 1 tsp vanilla
- Preheat the oven to 180°C/350°F. Line a rectangular cake pan with parchment paper.
- Whisk together the dry ingredients in a large bowl.
- Add the pumpkin, yogurt, oil and eggs then mix until just combined.
- Pour the batter into the prepared pan and place in the oven.
- Allow to bake for 30-45 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and allow to completely cool before topping with the Chantilly cream.
- To make the cream, pour the chilled cream into the bowl of a stand mixer fitted with the whisk attachment. Add the sugar and vanilla.
- Whip on low for 10-15 minutes until the cream forms soft peaks. Hand whip for another 30 seconds until the cream has formed firm peaks.
- Dollop the cream onto the cooled cake, spread with the back of a spoon and serve.
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