As the crisp autumn air settles in and the leaves transform into a canvas of warm hues, there's a certain comfort that comes from baking – especially when it involves a Pumpkin Spice Cake with Brown Butter Frosting. Imagine the sweet, spicy aroma of cinnamon and nutmeg wafting through your kitchen, wrapping you in a cozy embrace that beckons you to the oven.
This delightful cake is not just a festive treat; it’s a celebration of the season's best flavors. Moist, rich, and bursting with pumpkin goodness, the cake is lovingly crowned with a luscious, nutty frosting that takes it from ordinary to extraordinary. Whether you're gathering around the table for Thanksgiving or simply indulging on a chilly evening, this is the kind of dessert that brings smiles and warm memories.
So put on your apron, grab your baking essentials, and let’s embark on a delicious adventure together, crafting a centerpiece that will surely be the highlight of your dessert spread!
Why is Pumpkin Spice Cake with Brown Butter Frosting irresistible?
Aromatic Bliss: The warm spices fill your home with the comforting scents of fall, creating an inviting atmosphere.
Luscious Texture: Moist cake meets rich, nutty frosting for a decadent experience that will leave you wanting more.
Seasonal Celebration: Perfect for festive gatherings or cozy nights in, this cake embodies the joy of autumnal cooking.
Easy to Customize: Feel free to switch up the spices or add toppings like caramel drizzle to make it uniquely yours!
Instant Crowd-Pleaser: This cake is bound to be a hit with family and friends, ensuring smiles all around.
For an extra special touch, consider pairing it with a scoop of vanilla ice cream!
Pumpkin Spice Cake Ingredients
• Discover the essentials for a delightful treat!
For the Cake
- Salted Butter – Adds richness and moisture to the cake; ensure it's at room temperature for easier mixing.
- Vegetable Oil – Enhances moisture and tenderness; can substitute with canola oil for a lighter option.
- Light Brown Sugar – Provides a slight molasses flavor and moisture; pack it tightly for accurate measurement.
- Granulated Sugar – Balances sweetness and contributes to the cake’s structure.
- Large Eggs – Acts as a binder, providing structure and richness to the cake.
- Vanilla Extract – Adds depth of flavor; vanilla bean paste can substitute for an even more intense taste.
- Pumpkin Puree – The star ingredient that gives this Pumpkin Spice Cake its signature flavor; ensure you’re using pure pumpkin, not pie filling.
- Pumpkin Pie Spice, Ground Cinnamon, Ground Cloves, Ground Ginger – This spice blend contributes warm, autumnal flavors; adjust based on your heat preference.
- Baking Soda & Baking Powder – These leavening agents ensure the cake rises properly, making it light and airy.
- All-Purpose Flour – The structural base of the cake; can be substituted with a gluten-free flour blend if needed.
For the Frosting
- Powdered Sugar – Sweetens and thickens the frosting, giving it a delightful texture.
- Milk – Adjusts the consistency of the frosting; half-and-half can be used if you prefer a richer frosting.
These ingredients will come together to create a moist and flavorful Pumpkin Spice Cake topped with a delicious brown butter frosting that will delight everyone at your gathering!
How to Make Pumpkin Spice Cake with Brown Butter Frosting
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Preheat Oven: Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by spraying them with baking spray and dusting with flour to prevent sticking.
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Mix Dry Ingredients: In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, ground cloves, ground ginger, baking soda, and baking powder until well combined.
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Cream the Butter and Sugars: In a separate bowl, cream the room temperature salted butter, vegetable oil, light brown sugar, and granulated sugar until the mixture is light and fluffy. Add the large eggs one at a time, mixing well after each addition, then stir in the vanilla extract and pumpkin puree.
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Combine Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until everything is just combined. Be careful not to overmix to ensure a tender cake!
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Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for about 10 minutes before transferring to wire racks to cool completely.
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Prepare the Frosting: For the brown butter frosting, heat salted butter in a saucepan over medium heat. Cook until it turns golden brown and has a nutty aroma. Remove from heat, cool slightly, and whisk in powdered sugar, milk, and vanilla until smooth and creamy.
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Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting between the layers and over the top and sides of the cake. Enjoy!
Optional: Garnish with chocolate pumpkin truffles or a sprinkle of extra spices for a festive touch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Pumpkin Spice Cake with Brown Butter Frosting options are perfect for busy home cooks looking to save time! You can prepare the cake layers up to 3 days in advance. Simply bake, cool completely, and wrap each layer tightly in plastic wrap before refrigerating. For the frosting, you can brown the butter and mix it, then refrigerate it for up to 24 hours. To maintain the frosting’s quality, give it a quick whisk before using; if it’s too thick, add a splash of milk to reach your desired consistency. When you're ready to serve, layer the frosting between the cake rounds and on top for an impressive, yet hassle-free dessert experience!
How to Store and Freeze Pumpkin Spice Cake with Brown Butter Frosting
- Room Temperature: Store the cake at room temperature for up to 4-5 days, covered with plastic wrap or in an airtight container to maintain moisture.
- Fridge: If you prefer, you can refrigerate the cake for up to a week. Just ensure it’s well-wrapped to prevent it from drying out.
- Freezer: For longer storage, freeze the cake layers for up to 2 months. Wrap each layer tightly in plastic wrap and aluminum foil to avoid freezer burn. Frost after thawing for best results.
- Reheating: If you enjoy warm cake, microwave individual slices for about 10-15 seconds or warm in the oven at 350°F (175°C) for a few minutes until heated through.
What to Serve with Pumpkin Spice Cake with Brown Butter Frosting?
As you prepare to share this magnificent cake, let’s explore some delightful companions that will enhance your fall dessert experience.
- Creamy Vanilla Ice Cream: A scoop of vanilla ice cream adds a cool, creamy contrast that perfectly balances the warm spices of the cake.
- Spiced Apple Cider: This drink complements the flavors beautifully, offering a cozy, warm sip that echoes the cake's autumnal spices.
- Caramel Sauce: Drizzling caramel sauce over each slice elevates sweetness and adds a luxurious touch, making every bite even more indulgent.
- Whipped Cream: A dollop of lightly sweetened whipped cream enhances the cake’s richness while adding a light texture that melts in your mouth.
- Chai Tea: The robust flavors of chai tea echo the spices found in the cake, creating a harmonious pairing that invites warmth and comfort.
- Chocolate Pumpkin Truffles: Serve as an additional treat on the side; their rich chocolate complements the pumpkin flavor and adds a delightful surprise.
Each of these pairings brings out the best in your Pumpkin Spice Cake with Brown Butter Frosting, making your gathering even more memorable!
Expert Tips for Pumpkin Spice Cake with Brown Butter Frosting
- Room Temperature Ingredients: Ensure ingredients like butter and eggs are at room temperature to create a smoother batter and better emulsification.
- Don't Overmix: Gently mix until just combined to keep the cake fluffy; overmixing can lead to a dense texture in your Pumpkin Spice Cake.
- Watch the Butter: While browning the butter for frosting, keep a close eye on it; it can burn quickly. Remove from heat at the first hint of a nutty aroma.
- Adjust the Frosting Consistency: If the frosting is too runny, gradually add more powdered sugar until you reach the desired thickness.
- Flavor Adjustments: Feel free to adjust the spices to match your preferences, adding more cinnamon or ginger if you love that extra warmth!
Pumpkin Spice Cake with Brown Butter Frosting Variations
Feel free to let your creativity shine as you adjust this delightful recipe to suit your tastes!
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a deliciously inclusive treat.
- Nutty Boost: Add chopped pecans or walnuts to the batter for a delightful crunch and added flavor.
- Spice Swap: Experiment with spices like nutmeg or cardamom to create a unique flair that your family will love.
- Cream Cheese Frosting: Replace the brown butter frosting with cream cheese frosting for a tangy twist that beautifully complements the cake.
- Caramel Drizzle: Top the frosted cake with a generous drizzle of homemade or store-bought caramel for extra decadence.
- Pumpkin Chocolate Fusion: Fold in mini chocolate chips into the batter for a sweet surprise that will delight chocolate lovers.
- Dairy-Free: Use coconut oil in place of butter and a plant-based milk alternative to make this recipe dairy-free without compromising flavor.
- Extra Moisture: Add a cup of shredded zucchini or applesauce to the batter for an ultra-moist cake that’s bursting with goodness.
Let your imagination run wild with these variations, and make this cake truly your own!
Pumpkin Spice Cake with Brown Butter Frosting Recipe FAQs
What type of pumpkin puree should I use?
Absolutely! It's essential to use pure pumpkin puree for this recipe. Look for cans labeled "100% pure pumpkin" and avoid pumpkin pie filling, which contains added sugars and spices that can alter the intended flavor and texture of your Pumpkin Spice Cake.
How long can I store my Pumpkin Spice Cake?
You can store your Pumpkin Spice Cake at room temperature for up to 4-5 days, covered in plastic wrap or in an airtight container to keep it moist. If you choose to refrigerate it, it can last about a week, just make sure it's well-wrapped to prevent drying out.
Can I freeze the cake, and how should I do it?
Yes, you can freeze your Pumpkin Spice Cake layers! After baking, allow them to cool completely. Wrap each layer tightly in plastic wrap, followed by aluminum foil, and freeze for up to 2 months. When ready to enjoy, thaw the layers in the refrigerator overnight and frost once fully thawed for the best results.
What should I do if my cake is too dry?
If your Pumpkin Spice Cake turns out dry, it might be due to overbaking or using too much flour. To prevent this, always spoon flour into your measuring cup and level it off rather than scooping directly from the bag—this avoids packing. If you do end up with a dry cake, try serving it with whipped cream or ice cream to add moisture back in for a delightful contrast!
Is this recipe safe for those with nut allergies?
This recipe doesn't contain nuts, but make sure to check any ingredient labels for cross-contamination, particularly with spices or powdered sugar. If you’re serving someone with a nut allergy, it’s best to prepare everything in a nut-free environment to ensure safety. Always prioritizing safety and comfort is so important!
How do I achieve the perfect frosting consistency?
To get that perfect frosting consistency for your brown butter frosting, start by whisking in the powdered sugar and milk gradually. If it's too thin, add more powdered sugar one tablespoon at a time until it's spreadable but not runny. Conversely, if it’s too thick, add a tiny splash of milk to reach your desired texture. Just remember to whisk until it's nice and smooth!
Indulgent Pumpkin Spice Cake with Brown Butter Frosting Bliss
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by spraying them with baking spray and dusting with flour.
- In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, ground cloves, ground ginger, baking soda, and baking powder until well combined.
- In a separate bowl, cream the room temperature salted butter, vegetable oil, light brown sugar, and granulated sugar until light and fluffy. Add the large eggs one at a time, mixing well, then stir in the vanilla extract and pumpkin puree.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for about 10 minutes before transferring to wire racks.
- For the frosting, heat salted butter in a saucepan over medium heat until it turns golden brown and has a nutty aroma. Remove from heat, cool slightly, and whisk in powdered sugar, milk, and vanilla until smooth.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting between the layers and over the top and sides of the cake. Enjoy!
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