Pumpkin Streusel Layered Sheet Cake with White Chocolate Drizzle

Pumpkin streusel layered sheet cake | Butter Baking

So I’m doing it all over again.

I’m breaking the rules by baking with pumpkin after Thanksgiving. WAY after Thanksgiving.

Pumpkin streusel layered sheet cake | Butter Baking

It’s summer here, so the whole thing is a bit redundant anyway.

But you know what?

This cake. Is SO. Ridiculously. Good. That it should be baked all year round.

Pumpkin streusel layered sheet cake | Butter Baking

And I don’t even like cake.

But this is worth breaking ALL the rules for. Promise.

Pumpkin streusel layered sheet cake | Butter Baking

It all started with this amazing buttermilk pumpkin bundt cake that I baked around Christmas last year and fell instantly in love with.

Take that and how much I loved the streusel stuffed into the centers of these muffins and this layered sheet cake was born.

Pumpkin streusel layered sheet cake | Butter Baking

There are layers of moist (yes, moist), spiced, buttermilk pumpkin cake. And layers of crumbly, buttery, brown sugar streusel. And then there’s that white chocolate drizzle all over the top…

Go and break some rules.

Pumpkin streusel layered sheet cake | Butter Baking


For the streusel
Adapted from How Sweet It Is.

3/4 cup brown sugar
3/4 cup wholewheat flour
1/2 tsp cinnamon
1/4 tsp salt
110g cold unsalted butter, cubed (1/2 cup)

For the spiced pumpkin cake
Adapted from Bakergirl.

225g unsalted butter, softened (1 cup)
1 cup granulated sugar
1/4 cup brown sugar
3 eggs
1 1/4 cups canned pumpkin
3/4 cup buttermilk, well shaken
1/2 tsp vanilla extract
2 1/4 cups plain flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp salt

For the white chocolate drizzle
100g white chocolate, finely chopped (3.5)
3 – 4 tbsp milk

To make the streusel, put the brown sugar, wholewheat flour, cinnamon, salt and cold, cubed butter in a stand mixer fitted with paddle attachment. Mix on low until a moist crumble forms. Set aside.

To make the pumpkin cake, preheat the oven to 180 C (350 F) and line a 9 x 13 inch tray with baking paper.

Using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well between each addition.

In a medium bowl, combine the pumpkin, buttermilk and vanilla.

In another medium bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.

Turn the electric mixer to low, and add a quarter of the dry ingredients. Mix until just combined. Add a third of the pumpkin mixture, beat on low until combined, and continue adding the dry ingredients and pumpkin mixtures alternately, finishing with the dry ingredients.

Pour half the batter into the prepared pan and spread it out so it’s even. Top with half of the streusel. Pour the remaining batter over the top. Sprinkle the rest of the streusel over the top, clumping some bits together.

Bake for 25 – 25 minutes, until fragrant, golden, and a skewer inserted comes out clean. Allow to cool completely.

Once the cake has cooled, make the drizzle.

In a small saucepan, melt the chocolate and a few tablespoons of milk over a very low heat, stirring constantly to prevent it from burning.

Use a fork to drizzle the white chocolate over the cake.

Allow to set before cutting into squares. Serves 24.

Happy baking!

21 Thoughts on “Pumpkin Streusel Layered Sheet Cake with White Chocolate Drizzle

  1. Hi Natasha, Looking forward to trying this…it looks so yummy! However, I note that you say canned pumpkin, as we do not have that here would fresh pumpkin (cooked of course) work just as well? if yes what would the quantity be based on the same 1 1/4 cups? Could Butternut Squash be used instead- it is more creamy and slightly sweeter than pumpkin.

  2. This looks wonderful, I’ve never baked with pumpkin before but am definitely going to try this :-)

  3. Diane C on February 22, 2013 at 3:12 am said:

    This does look yummy! It’s a cold winter day here, so this would be a mighty welcome dessert. I love pumpkin anytime and since our discount grocery store only has it around Thanksgiving and Christmas, I stock up. As always, your pictures are super too.

    • Thanks so much Diane – this would be perfect baking for a cold winter’s day! That cinnamon smell through the kitchen… you almost have me missing winter 😉
      Thanks, you’re so lovely ! :-)

  4. This looks so good! I love that it is moist cake with crunchy streusel inside. We are more than happy to eat pumpkin year round :) I never stopped to think that canned pumpkin was an American thing. Is there a vegetable fresh or canned that is an Australian thing? (Please, please don’t tell me marmite and start making marmite muffins. ugh.)

  5. i have been tweaking my recipes to add more whole wheat flour so i am glad to see your recipe uses it already. the only sheet cake i have ever made is chocolate flavored. this would be a nice change 😀

  6. Hello – this looks so good.
    What size cake tin did you use? I don’t see it listed.

  7. I hope I am not double posting, forgive me if I am but my computer froze as I submitted my comment.
    This looks so good!
    What size cake tin did you use?

  8. redforever on February 22, 2013 at 5:41 pm said:

    What size pan did you use to bake this cake?

  9. Natasha, that looks so wonderful! My husband LOVES anything pumpkin so I’m sure he’ll love this. Thanks for posting. Beautiful pictures, by the way.

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