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Pumpkin Spice Cake with Brown Butter Frosting

Indulge in Pumpkin Spice Cake with Irresistible Brown Butter Frosting

This Pumpkin Spice Cake with Brown Butter Frosting is the ultimate fall treat, perfect for gatherings and celebrations.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Easy Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Salted Butter can substitute with unsalted and add ½ teaspoon of salt
  • ½ cup Vegetable Oil
  • 1 cup Light Brown Sugar can be substituted with dark brown sugar
  • 1 cup Granulated Sugar can be omitted for a less sweet cake
  • 3 Large Eggs can use flax eggs for a vegan option
  • 1 teaspoon Vanilla Extract consider vanilla bean paste for stronger flavor
  • 1 cup Pumpkin Puree ensure it's pure pumpkin
  • 1 teaspoon Pumpkin Pie Spice or similar spice blend
  • 1 teaspoon Ground Cinnamon fresh will give a stronger flavor
  • ½ teaspoon Ground Cloves
  • ½ teaspoon Ground Ginger
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 2 cups All-Purpose Flour can substitute with gluten-free flour
For the Brown Butter Frosting
  • 1 cup Salted Butter brown carefully
  • 1 teaspoon Vanilla Extract
  • 3 cups Powdered Sugar sifted for a smooth finish
  • 2 tablespoons Milk adjust for desired consistency

Equipment

  • 8-inch round baking pans
  • mixing bowls
  • whisk
  • hand mixer or stand mixer
  • Spatula
  • saucepan
  • cooling rack

Method
 

Baking Instructions
  1. Preheat Oven: Set your oven to 350°F (175°C) and prepare two 8-inch baking pans with non-stick spray and a light dusting of flour.
  2. Mix Dry Ingredients: In a large bowl, whisk together the pumpkin pie spice, cinnamon, cloves, ginger, baking soda, baking powder, and flour.
  3. Cream Wet Ingredients: In another bowl, beat together the salted butter, vegetable oil, light brown sugar, and granulated sugar until light and fluffy.
  4. Incorporate Eggs and Vanilla: Add eggs one at a time, mixing well after each. Fold in vanilla extract.
  5. Combine Ingredients: Gently mix in pumpkin puree, then gradually add dry mixture, folding until just combined.
  6. Bake: Divide batter between the pans and bake for 30 to 35 minutes, or until a toothpick comes out clean.
  7. Cool: Allow cakes to cool in the pans for about 10 minutes, then transfer to a cooling rack.
  8. Prepare Frosting: Brown the salted butter in a saucepan, then mix with vanilla, powdered sugar, and milk until fluffy.
  9. Frost and Serve: Once the cake layers are cool, frost with brown butter frosting and serve.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 28gVitamin A: 420IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Optional: Top with a sprinkle of cinnamon for extra warmth.

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