Pumpkin Sheet Cake with Lavender-Sour Cream Frosting

Is it to the point where it’s comical, yet?

All the pumpkin, I mean…

Like…there is definitely, 100% too much of it on my blog, buuuut we’ve kinda passed the point of no return, right? I’m totally cracking up about it, 😛 !

But guess what? Not only does this recipe have pumpkin, but it has my other favorite ingredient, ever—lavender. It was really only a matter of time before I combined them, you guys.

Also, I absolutely do not make enough sheet cakes. They are so freakin’ simple, and can easily feed a crowd. I guess I just forget they exist, and when I think about making a cake, I’m like Ugh, leveling and layering? No thank you! I hereby vow to make more sheet cakes!

I’m pretty sure that this is one of the most interesting, delicate, unique, and totally delicious things I’ve made in a while.

The cake is unbelievably moist and springy, while the frosting is slightly tangy and light—like a slightly floral-scented cloud. Neither flavor is over-pronounced, and they just play off each other so beautifully.

Oh by the way, this is a recipe that I created for my friends at Food Fanatic. You should check out my post over there, where I more thoroughly discuss the scientifically-proven alluring quality of the combination of pumpkin and lavender! (Yes, it’s a thing.)

P.S.—I just hit 1,000 likes on Facebook (Holy hell, ONE THOUSAND individual humans actually care enough to like my blog on Facebook?! HOW?!!!!), and I can’t even tell you how much I love every single one of you. I’m going to be doing a giveaway later this week in celebration, so keep an eye out!

P.S.—I just hit 1,000 likes on Facebook (Holy hell, ONE THOUSAND individual humans actually care enough to like my blog on Facebook?! HOW?!!!!), and I can’t even tell you how much I love every single one of you. I’m going to be doing a giveaway later this week in celebration, so keep an eye out!