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Mary Berry Pumpkin Tray Bake

Mary Berry Pumpkin Tray Bake - recipe card
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A moist and warmly spiced pumpkin tray bake inspired by Mary Berry, topped with a lush cream cheese frosting. The cake has a tender crumb with deep autumn flavors, while the frosting adds a tangy sweetness that balances each bite. Perfect for sharing at gatherings or cozy afternoons.

Ingredients

Scale
  • For the cake:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 cup vegetable oil
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • For the cream cheese frosting:
  • 4 ounces full-fat cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (177°C). Grease a 9×13 inch baking pan with butter or non-stick spray, then line the bottom with parchment paper, leaving an overhang on the sides for easy removal. This ensures the cake won’t stick and lifts out cleanly.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside. This dry mix ensures even distribution of leavening agents and spices.
  3. In a large bowl, beat the eggs, granulated sugar, and brown sugar with an electric mixer on medium speed for 2 minutes until pale and slightly thickened. The sugar should be mostly dissolved, which creates a light texture.
  4. Add the vegetable oil, pumpkin puree, and vanilla extract to the egg mixture. Beat on low speed until fully incorporated, scraping down the sides of the bowl as needed. The mixture should be smooth and glossy.
  5. Gradually add the dry ingredients to the wet ingredients in three additions, folding with a spatula or mixing on low speed until just combined. Do not overmix, or the cake will become dense and tough.
  6. Pour the batter into the prepared pan and spread evenly with an offset spatula. Tap the pan gently on the counter a few times to release any air bubbles.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back lightly when touched. Rotate the pan halfway through baking for even browning.
  8. While the cake bakes, make the frosting: In a medium bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy, about 1 minute. Add the powdered sugar and vanilla, and beat on low speed until combined, then increase to medium-high and beat for 1 minute until fluffy.
  9. Remove the cake from the oven and let it cool completely in the pan on a wire rack. This takes about 30 minutes. Do not frost a warm cake, or the frosting will melt.
  10. Once cool, lift the cake out using the parchment overhang and place on a serving board or platter. Spread the cream cheese frosting evenly over the top with an offset spatula.
  11. Cut into 12 squares (or desired size) and serve. For clean cuts, wipe the knife with a warm damp cloth between slices.
  12. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving for best flavor and texture.

Notes

Storage: Keep frosted cake in an airtight container in the refrigerator for up to 3 days. Freezing: Wrap unfrosted cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator. Frost after thawing. Reheating: This cake is best enjoyed at room temperature; no reheating needed. If refrigerated, let it sit at room temperature for 30 minutes before serving.

Nutrition

Keywords: Mary Berry pumpkin tray bake, pumpkin tray bake, pumpkin cake, spiced pumpkin cake, cream cheese frosting, British baking, autumn dessert, traybake recipe, easy pumpkin cake, fall baking, pumpkin spice cake

Find it online: https://britishbakingrecipes.co.uk/mary-berry-pumpkin-tray-bake/