Pumpkin Spice Cake with Brown Butter Frosting
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
45 mins
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Servings
8 pieces
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Calories
660 kcal
Pumpkin Spice Cake with Brown Butter Frosting
Description
The cake batter is prepared by creaming combined butter and sugars, then incorporating eggs and vanilla before blending in pumpkin puree. Dry ingredients including pumpkin pie spices, cinnamon, cloves, ginger, baking soda, baking powder, and flour are sifted and gently folded into the wet mixture to preserve tenderness. The batter is divided evenly between two prepared 8-inch pans and baked at 350°F until a toothpick comes out clean, indicating doneness.
The brown butter frosting, made by browning butter and then mixing it with vanilla extract, milk, and powdered sugar, adds a deep caramelized richness that complements the spiced pumpkin cake layers, creating a smooth and luscious contrast to the tender crumb.
This cake is well-suited for fall gatherings or celebrations, offering a fragrant and moist dessert with balanced sweetness and spiciness.
Vanilla bean paste may be used in place of vanilla extract in the frosting if preferred, providing a slightly different aromatic profile.
Ingredients
Pumpkin Spice Cake
- 1/2 cup butter room temperature, salted
- 3 tablespoon vegetable oil
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 3 large egg
- 1 teaspoon vanilla extract
- 15 ounces pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cloves ground
- 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
- Vanilla bean paste can substitute for vanilla extract in the frosting for an alternative flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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