Pumpkin Cake with Brown Butter Maple Frosting

Name: Pumpkin Cake with Brown Butter Maple Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 15 - 20
Ingredients: 2 cups flour; 2 tsp baking powder; 2 tsp ground cinnamon; 1 tsp baking soda; 1 tsp pumpkin pie spice; ½ tsp salt; 1 15 oz. can pumpkin puree; 1½ cups white sugar; 1 cup vegetable oil; 4 large eggs; 2 tsp vanilla extract; 12 tbsp unsalted butter; 3 cups powdered sugar; ¼ cup heavy cream; ¼ cup pure maple syrup

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Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
15 - 20
Course
Dessert
Cuisine
American

Pumpkin Cake with Brown Butter Maple Frosting

Uma Payne

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

Pumpkin Cake:

2 cups flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1 tsp pumpkin pie spice
½ tsp salt
1 15 oz. can pumpkin puree * Not pumpkin pie filling!
1½ cups white sugar
1 cup vegetable oil
4 large eggs
2 tsp vanilla extract

Brown Butter Maple Frosting:

12 tbsp unsalted butter
3 cups powdered sugar
¼ cup heavy cream
¼ cup pure maple syrup

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Instructions

Preheat the oven to 350 degrees. Coat a 9 x 13 baking pan with cooking spray.
Make the pumpkin cake by combining the flour, baking powder, ground cinnamon, baking soda, pumpkin spice, and salt together in a bowl until well combined.
In another large bowl, beat the pumpkin puree, white sugar, vegetable oil, eggs, and vanilla extract together with a mixer until creamy and smooth, about 45-60 seconds.
Gradually add the flour mixture to the pumpkin mixture until the batter comes together and there are only a few lumps. Pour the batter into the prepared baking pan.
Bake for 25-30 minutes, or when a wooden tester inserted in the center comes out with moist, not wet, crumbs. Remove from the heat and cool on a wire rack completely.
Make the brown butter maple frosting by heating the butter in a saucepan over medium heat, stirring often, until melted. It will start to bubble, foam, and separate then will turn golden brown with a nutty aroma. Remove from the heat immediately and pour into a dish to cool completely. Side Note: Watch the butter carefully while cooking because it can burn quickly & easily.
Once the butter has cooled completely, mix the powdered sugar together with the brown butter (and the little brown specks!), heavy cream, and pure maple syrup in a bowl. Beat with a hand mixer until creamy and smooth.
Spread the frosting over the cooled cake and serve.
Refrigerate the remaining cake in a sealed container. Enjoy.