Pumpkin Spice Cake with Browned Butter Frosting
Elevate your autumn baking game with this irresistible Pumpkin Spice Cake with Browned Butter Frosting. Infused with the warm, cozy flavors of cinnamon, ginger, nutmeg, and cloves, this moist and tender cake is perfectly balanced by the rich, nutty decadence of a silky browned butter frosting. Pumpkin purée adds a natural sweetness and soft texture, while the frosting's golden hue and deep caramelized notes provide a stunning finish. Easy to prepare and perfect for any gathering, this show-stopping dessert captures the essence of fall in every bite. Whether served at a holiday dinner or enjoyed with a cup of coffee, this pumpkin spice cake is sure to be a seasonal favorite.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 1 teaspoons ground ginger
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1 cups granulated sugar
- 1 cups light brown sugar, packed
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup pumpkin purée (not pumpkin pie filling)
- 0.5 cups whole milk
- 0.75 cups unsalted butter (for frosting)
- 3 cups powdered sugar
- 1.5 teaspoons pure vanilla extract (for frosting)
- 3 tablespoons heavy cream or whole milk (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easy release.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the pumpkin purée until fully incorporated.
Add the dry ingredients to the wet ingredients in three batches, alternating with the milk, and beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
While the cakes are cooling, prepare the browned butter frosting. In a medium saucepan, melt the butter over medium heat. Cook until the butter turns golden brown and develops a nutty aroma, about 5-6 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, beat the browned butter with powdered sugar, vanilla extract, and 2 tablespoons of heavy cream or milk. Add more cream/milk, 1 teaspoon at a time, if the frosting is too thick.
Once the cakes are completely cool, spread a layer of frosting on top of one cake. Place the second cake layer on top and frost the top and sides evenly.
Slice and serve. Enjoy your Pumpkin Spice Cake with Browned Butter Frosting!
Nutrition Facts
Calories |
607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 255 mg | 11% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 64.3 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 155 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
