Tray Bake Sourdough Pumpkin Cake With Cream Cheese Frosting
This tray bake sourdough pumpkin cake with cream cheese frosting is the perfect fall treat, combining warm, spiced flavors with a light, moist texture. Packed with pumpkin goodness and aromatic spices like cinnamon and ginger, it’s a comforting dessert that’s easy to make and ideal for sharing. Topped with a rich and tangy cream cheese frosting, each bite is a delightful balance of sweetness and spice.
Equipment
- 9"x13" baking tray (mine is 2.5" deep) 23cm x 33cm (7cm deep)
- Hand or stand mixer
Ingredients
For the pumpkin cake
- 15 oz pumpkin puree can approx. 415g
- 1/3 cup sourdough discard approx. 80g
- 2 cups all-purpose flour (plus 1-2 tbsp extra, if needed) approx. 240g
- 1 cup granulated sugar (I used unrefined) approx. 200g
- 1 cup butter (softened) approx. 227g
- 4 large eggs (room temperature)
- 1 tsp bicarbonate of soda (baking soda)
- 2 tsp baking powder
- 3 tsp ground cinnamon
- 1/2 tsp ground ginger (optional)
- 1/2 tsp nutmeg (optional)
- 1/2 tsp all spice (optional)
- 1/2 tsp ground cloves (optional)
- a pinch of salt (only if you use unsalted butter
For the cream cheese frosting
- 8 oz cream cheese approx. 226g
- 2 cups icing sugar approx. 320g
- 1/4 cup softened butter approx. 57g
- 1 tsp vanilla extract
- zest from 1 orange (optional)
Instructions
Make the pumpkin batter.
- In a large mixing bowl (or the bowl of your stand mixer) cream together the butter and sugar.1 cup butter (softened), 1 cup granulated sugar (I used unrefined)
- Add in the eggs and mix until frothy.4 large eggs (room temperature)
- Add the spices (cinnamon, ginger, nutmeg, ground cloves, and all spice).3 tsp ground cinnamon, 1/2 tsp ground ginger (optional), 1/2 tsp nutmeg (optional), 1/2 tsp all spice (optional), 1/2 tsp ground cloves (optional)
- Mix in the pumpkin puree at the same time.15 oz pumpkin puree can
- Make sure everything is well blended and turn off your mixer.
- Using a spatula (or a spoon) mix in the sourdough discard.1/3 cup sourdough discard
- Add the salt, bicarbonate of soda (baking soda), and baking powder.1 tsp bicarbonate of soda (baking soda), 2 tsp baking powder, a pinch of salt (only if you use unsalted butter
- Start incorporating the flour into the batter. Don't overmix.2 cups all-purpose flour (plus 1-2 tbsp extra, if needed)
- If your batter is too runny, add an extra tablespoon (or two) of flour. No more than that as you don't want a stiff batter.
- Let the batter rest while preheating the oven to 350°F (176°C). This will give the batter time to activate and create a fluffy crumb.
- Prepare a 9"x13" baking tray with parchment paper.
- Pour the batter into the tray.
- Bake at 350°F (176°C) for 35 minutes or until golden brown on top. Insert a toothpick in the centre of the cake to check if the batter is baked. The toothpick should come out clean.
- Let the cake cool down while you prepare the frosting.
Make the cream cheese frosting.
- Clean your mixing bowl from the pumpkin batter you made and use it for the cream cheese frosting.
- Mix all the ingredients together (cream cheese, icing sugar, softened butter, vanilla extract, and orange zest).8 oz cream cheese, 2 cups icing sugar, 1/4 cup softened butter, 1 tsp vanilla extract, zest from 1 orange (optional)
- Add extra icing sugar if you prefer a stiffer frosting. I like mine creamy and soft.
- Once your cake is at room temperature, layer the cream cheese frosting on top.
- You can either refrigerate the cake for future use or slice the cake into bars and serve.
- I prefer serving after it had some time in the fridge as I like a cold cream cheese frosting.
Nutrition
Serving: 197gCalories: 378kcalCarbohydrates: 78gProtein: 8gFat: 33g
Tried this recipe?Let us know how it was!