Happy September and Happy Fall baking! Here is my first new recipe for Fall season. This pumpkin spice sheet cake is very easy to make, soft and with the right amount of pumpkin and spices. The icing is glossy chocolate ganache which is the perfect match for this kind of cake.

Video of how I made this cake is posted on my Instagram @pastry_tales

Let’s start with the recipe.

Ingredients

For the cake

2 cups all-purpose flour

1 and 3/4 cups white granulated sugar

2 and 1/2 teaspoons baking powder

2 teaspoons pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon salt

3 large eggs at room temperature

3/4 cup vegetable oil

1 can pumpkin puree (15 ounce)

1 teaspoon vanilla extract

For the chocolate ganache

1 cup milk or semi-sweet chocolate

1/2 cup  heavy whipping cream

For decoration

Sprinkles

Directions

For the cake

1.- Preheat oven to 350 F. Grease a 9×13 inch cake pan with cooking spray and line with a sheet of parchment paper.

2.- In a medium bowl, mix flour, salt, baking powder, baking soda, pumpkin pie spice and sugar. Set aside.

3.- In another bowl and using a mixer, whip your eggs for a couple of minutes. Then, add oil and keep mixing for another minute. Add in pumpkin puree and vanilla extract. Mix until everything is well combined and smooth.

4.- Add dry ingredients into the wet ones and mix in low speed until everything is well combined but be careful to not overmix.

5.- Pour cake batter into your prepared pan. Bake for about 25-30 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes and then transfer it to a big cooling rack and let it cool completely.

For the chocolate ganache

1.- Chop chocolate into small pieces. If you are using chocolate chips, skip this step.

2.- In a small sauce pan, heat the cream just about to boil.

3.- Pour cream over chocolate and let it sit for 30 seconds. Then, mix it really good until everything is well combined and glossy. If you see that some pieces of the chocolate are unmelted, microwave at 50% powder for about 10 seconds and mix again.

4.- Let it cool completely.

5.- You will see that when it cools it will get thicker. Spread the frosting and top and smooth it out with a spatula. Wait for 10 minutes, decorate with sprinkles. Wait for 30 minutes before cutting.

Enjoy!