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
- Mixing bowls (large and medium)
- Whisk or electric mixer
- Rubber spatula
- Measuring cups & spoons
- 9×13 inch baking pan
- Saucepan (for browning butter)
- Wire cooling rack
- Offset spatula or knife (for frosting)
Ingredients
For the Cake:
- 1 cup pumpkin purée fresh or canned
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse Kosher salt
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup brown sugar packed
- 3 large eggs at room temperature
- 3/4 cup neutral oil avocado, vegetable, or safflower
- 1 teaspoon vanilla extract
For the Brown Butter Cream Cheese Frosting:
- 1 cup 2 sticks unsalted butter (browned and cooled to room temperature)
- 1 cup cream cheese softened to room temperature
- 3 tablespoons heavy cream
- 2 cups confectioners’ sugar
- 1 tablespoon vanilla extract
Instructions
Step 1:
- In a medium saucepan over medium heat, melt the butter. Continue to cook, stirring frequently, until the butter foams, then turns golden brown and smells nutty (about 5–7 minutes). Remove from heat and cool completely before using in the frosting.
Step 2:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
Step 3:
- In a separate bowl, whisk the eggs, brown sugar, pumpkin purée, oil, and vanilla extract until smooth and well combined.
Step 4:
- Gradually add the dry ingredients to the wet mixture. Mix until just combined. Do not over mix. The batter will be thick.
Step 5:
- Pour the batter into the prepared pan and smooth the top. Bake for30 -35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack before frosting.
Step 6:
- In a mixing bowl, beat the softened cream cheese and browned butter together until smooth. Add vanilla extract and heavy cream, then gradually mix in the confectioners’ sugar until the frosting is fluffy and spreadable. Frost the cooled cake using an offset spatula or knife.