In this pumpkin traybake (pumpkin sheet cake) I create a beautiful light pumpkin sponge cake which is a perfect base for a yummy Halloween cake. The soft pumpkin puree with spices, within the soft sponge cake, adds a lovely moist texture and flavour to this perfect Autumn / fall cake.
150mlsemi skimmed milk(add gradually as the pumpkin might add enough liquid)
Ginger Cream Cheese Buttercream Frosting
125gunsalted butter
150gicing sugar / confectioners sugar
1teaspoonground ginger
180gcream cheese
Halloween Sweets and Candy
Sprinkles(optional)
Instructions
Pumpkin Traybake
Preheat the oven to 180ºC / 356ºF / Gas Mark 4.
Grease and line a 9 inch by 12 inch traybake cake tin with greaseproof paper.
In a large mixing bowl cream together the butter and sugars until light and fluffy.
Add the eggs and mix in.
Sieve the flour, baking powder and the salt in to the mixing bowl.
Mix in the pumpkin puree and spices you want to have. I recommend cinnamon and ground ginger.
Gently add in the milk. If it starts to curdle add 1 tablespoon of plain flour.
Pour the mix into the prepared tin and level out. Gently tap the tin on the worktop to remove any air bubbles.
Bake fro 35-40 minutes until the centre of the cake is cooked - use a cake tester or skewer to check. If the tester comes out clean the cake is cooked. If it has pieces of uncooked cake on leave the cake to cook for a few minutes more and test again.
Leave in the tin to cool for 30 minutes and then remove from the tin to cool completely.
Cream Cheese Buttercream
Make sure the unsalted butter is at room temperature as it will help make it a lot easier to make.
Using a hand mixer, mix the butter and icing sugar.
Add the cream cheese and create a smooth mix. It should be more thick than runny and will hold its shape. If it's too runny add a tablespoon of icing sugar at a time and whisk until it thickens up.
Smear the cream cheese buttercream thickly over the cold pumpkin cake.
Decorate with Halloween candy and sweets. Then serve and enjoy.
Video
Notes
•The cake will last for up to 5 days in an air tight container.•Store somewhere cool but not the fridge.•For the best results use the eggs and butter from room temperature.