Brown Butter Pumpkin Cake with Cream Cheese Frosting
A moist, spiced cake made with real pumpkin and smothered in a creamy, fall flavor-infused cream cheese frosting.
Servings: 12 servings
Ingredients
BROWN BUTTER PUMPKIN CAKE
- ½ cup (113g) unsalted butter cut into 8 slices
- 2 and ¼ cups (270g) all-purpose flour be sure to measure properly
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 and ½ cups pumpkin purée1
- 1 and ½ cups (250g) granulated sugar
- ⅔ cup (132g) firmly packed light brown sugar
- 2 large eggs room temperature2
- ⅓ cup (80mL) buttermilk2
MAPLE CINNAMON CREAM CHEESE FROSTING
- 8 ounces (227g) full fat block cream cheese softened to room temperature
- ½ cup (113g) unsalted butter softened to room temperature
- 3 and ½ cups (420g) powdered sugar
- 1 Tablespoon (15mL) pure maple syrup
- ¾ teaspoon ground cinnamon
- pinch of salt
Instructions
BROWN BUTTER PUMPKIN CAKE
- Preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) two 8-inch round cake pans. Set aside.
- In a heavy-bottomed large saucepan, melt the butter over medium heat. Stir frequently with a spatula or swirl the pan to cook the butter evenly. It will turn lemon yellow, then golden brown, then deep amber. The milk proteins will separate out and start to brown faster than the butter. This is ok. When the butter is deep amber and smells nutty, remove from heat and pour into a small bowl, trying your best to leave the cooked milk proteins in the pan. Allow the butter to cool about 15 minutes.½ cup (113g) unsalted butter
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, salt, and black pepper. Set aside.2 and ¼ cups (270g) all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, 1 teaspoon salt, ⅛ teaspoon black pepper
- In a large bowl, whisk together the browned butter, pumpkin purée, granulated sugar, brown sugar, eggs, and buttermilk until smooth. Gently stir in the flour mixture until everything is just combined. Pour the batter evenly into the prepared pans.1 and ½ cups pumpkin purée1, 1 and ½ cups (250g) granulated sugar, ⅔ cup (132g) firmly packed light brown sugar, 2 large eggs, ⅓ cup (80mL) buttermilk2
- Bake the cakes for 25-27 minutes or until a toothpick or cake tester inserted into the center comes out clean. Allow the cakes to cool completely in the pans on a wire rack before removing and assembling.
MAPLE CINNAMON CREAM CHEESE FROSTING
- In a large bowl with a handheld or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy. With the mixer on low, add the powdered sugar, maple syrup, cinnamon, and salt.8 ounces (227g) full fat block cream cheese, ½ cup (113g) unsalted butter, 3 and ½ cups (420g) powdered sugar, 1 Tablespoon (15mL) pure maple syrup, ¾ teaspoon ground cinnamon, pinch of salt
- Increase mixer speed to medium-high and beat for 2 minutes.
ASSEMBLE THE CAKE
- Trim cooled cake layers to create a flat surface. You can do this with a large serrated knife or a cake leveler. Place one layer on a plate or cake stand and cover the top with the cream cheese frosting. Spread evenly with an offset spatula.
- Place second layer on top, cut surface down. For a sturdier cake, refrigerate at this point for about 10 minutes. When cake is slightly chilled, remove from refrigerator and spread more frosting on the top and around the sides. Serve. Leftovers stay fresh, covered tightly, at room temperature up to 5 days and in the refrigerator up to 1 week.
- Make ahead: prepare cakes and frosting up to 1 day in advance. Cover cakes tightly and keep at room temperature or in the refrigerator until ready to assemble. Refrigerate prepared frosting in an airtight container until ready to use. Unfrosted cake layers may be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator before assembling. Frosted cake can be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Notes
- Pumpkin: I always measure pumpkin purée with a measuring cup as the moisture content can wildly change the weight measurements, depending on the brand.
- Room temperature ingredients: it is important to use room temperature eggs when working with room temperature butter as it incorporates into batter much more evenly.
- Buttermilk: if you don't have buttermilk, you can make your own: see my post about homemade buttermilk.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
