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Pumpkin sheet cake with Chantilly cream
Soft, subtly spiced and not overly sweet, this pumpkin sheet cake topped with clouds of Chantilly cream is the perfect dessert for fall/autumn.
Course
Baking, Cake
Cuisine
American
Keyword
Pumpkin cake, Pumpkin sheet cake, pumpkin sheet cake recipe
Prep Time
20
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
16
Calories
285
kcal
Author
Alida Ryder
Ingredients
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
Instructions
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.
Nutrition
Calories:
285
kcal
|
Carbohydrates:
39
g
|
Protein:
6
g
|
Fat:
12
g
|
Saturated Fat:
9
g
|
Cholesterol:
43
mg
|
Sodium:
57
mg
|
Potassium:
161
mg
|
Fiber:
3
g
|
Sugar:
22
g
|
Vitamin A:
3734
IU
|
Vitamin C:
1
mg
|
Calcium:
89
mg
|
Iron:
1
mg