Description
This Brown Butter Pumpkin Cake combines rich, nutty brown butter with the comforting flavors of pumpkin and warm fall spices. Topped with a creamy vanilla bean cream cheese buttercream, it’s a perfectly moist and delicious cake that’s ideal for autumn gatherings like Halloween or Thanksgiving.
Ingredients
Scale
- 1 cup unsalted butter
- 1 can (15 oz) pumpkin (not pumpkin pie filling)
- ½ cup light or dark brown sugar, lightly packed
- 1 cup granulated sugar
- 4 large eggs
- ½ cup whole buttermilk
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour, fluffed, spooned and leveled
- 1 ¼ tsp baking soda
- 1 tsp coarse Kosher salt
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- 8 oz cream cheese, softened
- 8 oz unsalted butter, softened
- 5 cups powdered sugar
- 1 tbsp meringue powder (optional)
- 1 ½ tsp vanilla bean paste (or 2 tsp vanilla extract)
Instructions
- Make the Browned Butter: Melt butter in a small saucepan over medium heat. Swirl occasionally until the butter turns golden brown and releases a nutty aroma, about 5-10 minutes. Remove from heat and cool for 10 minutes.
- Prepare Wet Ingredients: In a large bowl, whisk together the canned pumpkin, brown sugar, granulated sugar, eggs, buttermilk, and vanilla. Add the cooled brown butter and mix well.
- Prepare Dry Ingredients: In a separate bowl, sift together the flour, baking soda, salt, and spices.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet ingredients, whisking until smooth.
- Bake the Cake: Preheat your oven to 350°F (175°C). Grease three 8-inch cake pans with non-stick spray, then divide the batter evenly. Bake for 22-25 minutes, or until a toothpick comes out clean. Let the cakes cool on a wire rack for 10 minutes, then remove from the pans and cool completely.
- Make the Cream Cheese Buttercream: Beat the softened cream cheese and butter for 1 minute. Add powdered sugar, meringue powder, vanilla bean paste, and salt. Mix until fluffy, about 3-4 minutes.
- Assemble the Cake: Layer the cakes with the buttercream, applying a thin crumb coat. Chill for 30 minutes, then finish frosting with a final coat.
Notes
- For gluten-free, use a gluten-free flour blend in place of all-purpose flour.
- Allow the brown butter to cool before adding it to the batter to prevent curdling.
- If you prefer a lighter cake, you can substitute cake flour for all-purpose flour.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 32g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg