Pumpkin Spice Cake with Brown Butter Frosting
User Reviews
4.8
129 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
45 mins
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Servings
8 pieces
-
Calories
660 kcal
Pumpkin Spice Cake with Brown Butter Frosting
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This Pumpkin Spice Cake with Brown Butter Frosting has a brown speckled appearance from the brown butter and the incredibly moist pumpkin cake is packed full of warm fall spices.
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Ingredients
Pumpkin Spice Cake
- 1/2 cup salted butter room temperature
- 3 tablespoon vegetable oil
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 15 ounces pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoons ground ginger
- 1/2 teaspoon baking soda
- 2 teaspoon baking powder
- 1 1/2 cups all-purpose flour
Brown Butter Frosting
- 1 1/2 cups butter
- 4 teaspoons vanilla extract
- 7 - 9 tablespoons milk
- 6 cups powdered sugar
Instructions
Cake
- Preheat oven to 350 degrees. Spray 2 8-inch pans with non-stick baking spray. Dust both pans with flour and tap out any excess. This is necessary so the cake doesn't stick! Baking spray with flour works great as well.
- In a large bowl, sift in pumpkin pie spice, cinnamon, cloves, ginger, baking soda, baking powder, and flour. Whisk until combined.
- In a separate mixing bowl, add in the butter, oil, brown sugar, and granulated sugar. Mix on medium until light and fluffy. Scrape down the sides of the bowl.
- Add in the vanilla and the eggs one at a time and beat until completely incorporated. Scrape down the sides of the bowl after each egg.
- Add in the pumpkin puree and mix until incorporated.
- Add in the dry ingredients and mix on low just until the flour is worked into the batter. Don't over mix!
- Divide the cakes equally into the 2 8-inch pans.
- Place into the oven for 30 - 35 minutes or until done. Place a toothpick into the center of the cake and if it comes out dry or with a few moist crumbs, it's done!
- Let cool in the pan for 10 minutes and then turn out onto a cooling rack to cool completely.
Frosting
- In a saucepan over medium high heat, add in the butter. Let it melt and get a deep brown color. It still start to smell nutty. I cooked mine for 10 minutes.
- As soon as the butter is brown, turn off the heat and without stirring at all, pour into a heat-safe dish. You can leave out any of the dark bits on the bottom of the pan, but I added them to the frosting for a more nutty flavor.
- Let it cool down for 15 - 20 minutes in the fridge.
- Add in the vanilla, powdered sugar, and milk. Mix on low until the powdered sugar is mostly incorporated and then whip for 1 minute on high.
- Frost the cooled cake. Cut and serve!
Notes
- You can use vanilla bean paste instead of vanilla extract for the brown butter frosting. I've used and liked both.
- vanilla bean paste
Nutrition Information
Show Details
Calories
660kcal
(33%)
Carbohydrates
93g
(31%)
Protein
6g
(12%)
Fat
30g
(46%)
Saturated Fat
19g
(95%)
Cholesterol
140mg
(47%)
Sodium
330mg
(14%)
Potassium
331mg
(9%)
Fiber
2g
(8%)
Sugar
70g
(140%)
Vitamin A
9095IU
(182%)
Vitamin C
2.5mg
(3%)
Calcium
125mg
(13%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 660 kcal
% Daily Value*
| Calories | 660kcal | 33% |
| Carbohydrates | 93g | 31% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 140mg | 47% |
| Sodium | 330mg | 14% |
| Potassium | 331mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 70g | 140% |
| Vitamin A | 9095IU | 182% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 125mg | 13% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
129 reviews
Excellent
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