Description
This Moist Spice Sheet Cake is perfectly moist and filled with Fall spices, topped with a Bourbon Cream Cheese Frosting.
Ingredients
Scale
- 2 1/2 c. cake flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. Salt
- 2 tsp. Pumpkin pie spice
- 1 tsp. Ground ginger
- 1/2 tsp. Ground cinnamon
- 1 c. vegetable oil
- 1 3/4 c. light brown sugar
- 1 c. unsweetened apple sauce
- 4 large eggs
- 2 teaspoons pure vanilla extract
FROSTING
- 8 oz. cream cheese, softened
- 4. Unsalted butter, softened
- 4 c powdered sugar
- 5 tbsp. Bourbon
- Pinch of salt
Instructions
- To make the cake preheat the oven to 350 Degrees and spray a 9X13 baking dish with non-stick spray and set it aside.
- In a large bowl, combine the cake flour, baking powder, baking soda, salt, pumpkin spice, ginger, and ground cinnamon and whisk.
- In a separate bowl, combine the vegetable oil, light brown sugar, apple sauce, eggs, and vanilla extract. Whisk together until all is combined. Add the dry ingredients to the wet ingredients a cup at a time until well mixed. Pour the cake mix into a prepared baking dish and place it in the oven and bake for 35-40 minutes or until a toothpick can be inserted in the center of the cake and comes out clean. Set aside and let cool completely.
- To make the frosting, mix the cream cheese and butter together with a handheld mixer or standing mixer until well mixed. Add the powdered sugar while alternating a tablespoon of the Bourbon until all measurements have come together. Add the pinch of salt. Spread the icing over the cooled cake and serve as desired.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Dessert