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Baking recipe · from the recipe book

Spiced Pumpkin Sheet Cake with Cocoa Ribbon

A moist, warmly spiced pumpkin cake with a fudgy cocoa ribbon running through the middle and a light dusting of powdered sugar.

Spiced Pumpkin Sheet Cake with Cocoa Ribbon

Ingredients

  • 1¾ cups425 gPumpkin puree, canned
  • 2¼ cups280 gAll-purpose flourspooned and leveled
  • ¾ cup150 gGranulated sugar
  • ½ cup packed100 gBrown sugarpacked
  • ½ cup110 gCanola oil
  • 3 large150 gEggsat room temperature
  • 2 tsp8 gVanilla extract
  • 1¾ tsp8 gBaking powder
  • ¾ tsp4 gBaking soda
  • ¾ tsp4 gSalt
  • 2¼ tsp6 gGround cinnamon
  • 1⅛ tsp2 gGround ginger
  • ½ tsp1 gGround nutmeg
  • ¼ tsp0.5 gGround cloves
  • ¼ cup25 gUnsweetened cocoa powdersifted
  • 2 tbsp (30 ml)30 gWhole milkwarmed
  • 2 tbsp15 gPowdered sugar

Steps

  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch pan, lining the bottom with parchment.
  2. Warm the whole milk until just warm to the touch and sift the unsweetened cocoa powder into a small bowl; set both aside.
  3. In a medium bowl, whisk the all-purpose flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg and cloves.
  4. In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, canola oil, eggs and vanilla until smooth.
  5. Fold the flour mixture into the pumpkin mixture just until no dry streaks remain; this is the pumpkin batter.
  6. Make the cocoa filling: scoop one third of the pumpkin batter into a separate bowl and stir in the sifted unsweetened cocoa powder and the warm whole milk until glossy and even.
  7. Spread half of the remaining two thirds of plain pumpkin batter in the pan, dollop all of the cocoa filling over it and spread gently, then top with the other half of the plain pumpkin batter.
  8. Drag a knife through the layers in a few S-shapes to make a ribbon.
  9. Bake 32 to 38 minutes, until a toothpick inserted in the center comes out clean.
  10. Cool the cake in the pan on a rack for at least 1 hour.
  11. Sift the powdered sugar over the cooled cake and cut into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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