Brown Butter Pumpkin Cake
Brown Butter Pumpkin Cake is the ultimate fall treat, blending the rich, nutty flavor of brown butter with the warm spices of pumpkin. This moist, tender cake captures the essence of autumn in every bite, making it a perfect dessert for cozy gatherings, holidays, or anytime you crave seasonal bliss.
Equipment
- 9×13-inch baking pan (or similar size)
- Mixing bowls
- Electric mixer (or whisk for manual mixing)
- Medium saucepan for browning butter
- Measuring cups and spoons
- Cooling rack
- Spatula or knife for frosting
Ingredients
For the Cake:
- 1 cup 2 sticks unsalted butter, browned
- 1 cup pumpkin puree fresh or canned
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon coarse Kosher salt
- 3 large eggs at room temperature
- 1 cup brown sugar packed
- 1/2 cup ground ginger
- 1 teaspoon vanilla extract
- 1/2 cup light or dark brown sugar lightly packed
- 1/2 cup whole buttermilk
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tbsp meringue powder optional
- 1/8 teaspoon coarse Kosher salt
Instructions
Preheat Oven & Prepare Pan:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper.
Brown the Butter:
- In a medium saucepan, melt the butter over medium heat, stirring constantly until it turns golden brown and smells nutty. Remove from heat and let it cool slightly.
Mix Dry Ingredients:
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
Combine Wet Ingredients:
- In another bowl, beat together the browned butter, pumpkin puree, eggs, brown sugar, ground ginger, vanilla extract, and buttermilk until smooth.
Incorporate Dry Ingredients:
- Gradually fold the dry ingredients into the wet mixture until fully combined, being careful not to overmix.
Bake the Cake:
- Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a cooling rack.
Make the Frosting:
- In a large bowl, beat the softened cream cheese and butter until creamy and smooth. Gradually add powdered sugar, vanilla extract, meringue powder (if using), and salt. Beat until fluffy.
Frost the Cake:
- Once the cake has cooled, spread the cream cheese frosting evenly over the top using a spatula.
Serve:
- Cut the cake into squares and serve. Enjoy!