This Pumpkin Cake is a delightful dessert that captures the essence of fall! It's a tender and moist cake filled with warm spices, maple pumpkin butter, and topped with a delectable brown butter cream cheese frosting. Make this brown butter pumpkin cake all season long, it's the perfect cake for any occasion!
Want more pumpkin recipes? Try these insanely delicious pumpkin cupcakes with cream cheese frosting!
Jump to:
Baking a pumpkin cake is the quintessential autumn activity. When you plop those cakes in the oven and the house is filled with the warm and comforting scents of cinnamon, nutmeg, and cloves, you'll be counting down the minutes until you can take your first bite!
This super moist, tender, melt-in-your-mouth pumpkin cake is the very essence of fall. It's wrapped in a brown butter cream cheese frosting and is stuffed with a delicious maple pumpkin butter! Each bite is like a warm hug from a dear friend. It's a celebration of the season's flavors, the crunch of leaves underfoot, and the warmth of a cozy sweater.
So, go ahead and embrace the magic of autumn and create not just a dessert but an experience. It's not just food; it's fun, it's love, and it's pure joy on a plate!
Why You'll Love this Pumpkin Spice Cake
- The texture is soft and fluffy and the flavor is exceptional! This cake has a pumpkin butter filling and brown butter frosting that really takes the pumpkin flavor through the roof!
- It uses ingredients that support sustainability! This pumpkin cake recipe uses Plugra Butter, which comes from the Dairy farmers of America’s family-owned farms. In addition to being delicious, their team of farmers, engineers, and scientists work hard to make sure that their products are sustainable. Learn all about it at dfanerdherd.com.
- Best pumpkin cake ever! It's the perfect dessert any day of the week but also doubles as an amazing, show stopping dessert for holidays, especially thanksgiving and halloween!
Ingredients Highlights
(the full list of ingredients, including the measurements, are in the recipe card)
Pumpkin puree - not to be confused with pumpkin pie filling. You want pumpkin puree from the can - do not use pumpkin pie filling! You can also use homemade pumpkin puree, just be sure to cook out any excess moisture. Of note, you'll need about 3 cups of the pumpkin puree which is about two cans.
Pumpkin pie spice - the warm fall spices are mandatory for this pumpkin cake recipe. We're combining cinnamon, cardamom, nutmeg, cloves, allspice, and ground ginger to serve you autumn on a plate. It's seriously such a beautiful blend of flavors that always makes me do the "happy food" dance.
Brown Sugar and Granulated Sugar - using a mix of dark brown sugar and granulated sugar really brings out that true pumpkin flavor.
Vanilla extract - be sure to use a quality vanilla extract for best results!
Unsalted Butter - when it comes to butter, I'm grabbing my Plugra butter. It's 82% butterfat, giving it a rich flavor that's just unparalleled!
Maple Syrup - maple syrup and pumpkin go together like two peas in a pod. With all of the spices and the pumpkin flavor, maple syrup adds beautiful caramel taste that brings everything together.
Meringue Powder - whenever I make cream cheese icing, especially for cakes, I add meringue powder to help make the frosting more sturdy. Cream cheese has a lot of water and can tend to make frostings/buttercreams difficult to work with - however, it tastes SO good, you can't help but to use it. My solution? Meringue powder! It's not mandatory but HIGHLY recommended.
​Pro Baking Tips
- Choose the Right Pumpkin Puree: Use canned or homemade pumpkin puree, but make sure it's 100% pure pumpkin without added spices or sugar.
- Room Temperature Ingredients: Allow your eggs to come to room temperature. This promotes even mixing and a smoother batter.
- Fold Gently to prevent overmixing: When combining the wet and dry ingredients, fold them together gently with a spatula. Overmixing can lead to a tough cake.
- Let the cakes Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Cooling in the pan helps it set.
Step By Step Instructions
- Preheat the oven to 350 degrees. Add butter to a skillet over medium heat. Melt until foamy and brown bits appear on the bottom of the pan, stirring constantly. Once browned, remove from heat and place in a heat safe container. Place in the refrigerator to solidify.
- Combine the wet ingredients in a large bowl - pumpkin puree, brown sugar, sugar, maple syrup, eggs, vegetable oil, and vanilla extract. Whisk together for 3 minutes.
- In a separate medium bowl, combine the dry ingredients - all purpose flour, cinnamon, nutmeg, ground ginger, allspice, ground cloves, baking powder, baking soda, and kosher salt. Whisk until combined.
- fold the flour mixture into the wet ingredients until just combined.
- Spray three 8-inch cake pans with nonstick baking spray or line with parchment paper. Divide batter equally among the prepared pans and bake for 25-30 minutes, until a toothpick comes out clean. Allow the cakes to cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely.
Make the Pumpkin Butter Filling
- While the cake bakes, begin making the pumpkin butter filling. Combine pumpkin puree, maple syrup, and pumpkin spice in a small saucepan over medium heat, stirring constantly. Once the mixture is warmed throughout, reduce to low heat and simmer for 15-20 minutes, until the pumpkin mixture has deepened in color and thickened.
- Remove from heat and add the butter and stir until the butter is melted. Set aside to cool.
Make the Brown Butter Cream Cheese Frosting
- Now make the buttercream. Remove the cooled brown butter from the refrigerator. It should be the texture of softened butter. Place in the bowl of a stand mixer fitted with the paddle attachment on low speed. Beat for 3 minutes, then add cream cheese and continue to beat together for one minute. Add the powdered sugar and meringue powder. Continue to mix on low speed, gradually increasing to medium-high speed. Once the sugar is fully incorporated, add the heavy cream and vanilla extract and mix until combined.
- Time to assemble the cake layers! Add browned butter buttercream to a piping bag. Place the first cake on a plate or cake stand, the pipe a ring of buttercream around the perimeter of the cake. Add about a ½ cup of pumpkin butter to the middle of the cake and spread around the cake inside of the buttercream ring. Repeat with the second layer and add the third layer on top. Finish with frosting the outside of the cake with the remaining frosting.
Storing and Making Ahead
Storing a layer cake properly is essential to maintain its freshness and appearance. Here are some steps to ensure your layer cake stays delicious and intact:
Choose an Airtight Container: Select a cake carrier, cake box, or an airtight cake storage container that can accommodate the size and height of your layer cake. The container should have a sturdy lid that seals tightly. Store in the refrigerator up to 5 days.
Freeze for Longer Storage:- If you need to store the cake for an extended period, consider freezing it. Wrap the cake in plastic wrap and then aluminum foil, and place it in the freezer. When you're ready to enjoy it, allow it to thaw in the refrigerator overnight.
Making Ahead: ​This cake tastes best on day 2 (in my opinion). However, it can be made up to two days prior to serving. I recommend storing in an airtight container in the refrigerator.
This blog post is sponsored by the Dairy farmers of America! I received compensation in exchange for this work. My opinions, as always, are genuine. Thank you for your continued support!
Recipe FAQs
Warm spices, vanilla, maple, and caramel all pair exceptionally well with pumpkin. Savory flavors that go well with pumpkin are bacon, various cheeses, and fresh herbs.
Yes! Due to the cream cheese frosting, it is best to store this cake in the refrigerator.
Pumpkin cake has a distinct and delicious flavor profile. It typically tastes sweet with a rich, moist, and slightly dense texture. The primary flavor in pumpkin cake is, of course, pumpkin, which has a mildly sweet and earthy taste. The addition of warm spices like cinnamon, nutmeg, cloves, and allspice enhances the pumpkin's flavor and provides a warm, comforting spiciness.
The sweetness of pumpkins can vary, but one of the sweetest varieties commonly used for culinary purposes is the "Sugar Pie" or "Sugar Pumpkin." Sugar Pumpkins are known for their sweet and smooth flesh, making them ideal for baking and cooking. These pumpkins are smaller in size compared to the larger carving pumpkins, with a diameter typically ranging from 6 to 8 inches. They have a more concentrated and sweeter flavor.
More Cake Recipes
- Spiced Bundt Cake
- Black Velvet Cake
- Coconut Cake Recipe
- Sweet Potato Pound Cake
- Apple Pie Stuffed Cheesecake
- Pumpkin White Chocolate Mousse Pie
Brown Butter Pumpkin Cake
Equipment
- 3 8-inch cake pans
- Stand Mixer
- Saucepan
Ingredients
Pumpkin Cake
- 1 ¾ cups Pumpkin Puree
- 1 ¼ cups Brown Sugar
- ½ cup Sugar
- 3 tbsps Maple Syrup
- 1 cup Oil
- 4 Large Eggs
- 1 tbsp Vanilla Extracg
- 2 ¼ cups All Purpose flour
- 1 tbsp Cinnamon
- 1 tsp Nutmeg
- 1 tsp Ground ginger
- ½ tsp Allspice
- ½ tsp Ground cloves
- 2 tsp Baking powder
- 1 ½ tsp Baking soda
- ½ tsp Kosher salt
Pumpkin Butter
- 1 cup Pumpkin Puree
- 6 tbsps Maple Syrup
- 1 tsp Pumpkin Spice
- 2 tbsps Unsalted Butter
Brown Butter Cream Cheese frosting
- 1 cup Unsalted Butter
- 8 oz Cream Chese
- 5 cups Powdered Sugar
- 1 tbsp Meringue Powder
- 3 tbsps Heavy Cream
- 1 tbsp Vanilla Extract
- Pinch of Salt
Directions
- Preheat the oven to 350 degrees. Add 1 cup (227g) butter to a skillet over medium heat. Melt until foamy and brown bits appear on the bottom of the pan, stirring constantly. Once browned, remove from heat and place in a heat safe container. Place in the refrigerator to solidify.
- Combine the wet ingredients in a large bowl - pumpkin puree, brown sugar, sugar, maple syrup, eggs, vegetable oil, and vanilla extract. Whisk together for 3 minutes. In a separate medium bowl, combine the dry ingredients - all purpose flour, cinnamon, nutmeg, ground ginger, allspice, ground cloves, baking powder, baking soda, and kosher salt. Whisk until combined.
- In a separate medium bowl, combine the dry ingredients - all purpose flour, cinnamon, nutmeg, ground ginger, allspice, ground cloves, baking powder, baking soda, and kosher salt. Whisk until combined.
- fold the flour mixture into the wet ingredients and mix until just combined.
- Spray three 8-inch cake pans with nonstick baking spray or line with parchment paper. Divide batter equally among the prepared pans and bake for 25-30 minutes, until a toothpick comes out clean. Allow the cakes to cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely.
- While the cake bakes, begin making the pumpkin butter filling. Combine pumpkin puree, maple syrup, and pumpkin spice in a small saucepan over medium heat, stirring constantly. Once the mixture is warmed throughout, reduce to low heat and simmer for 15-20 minutes, until the pumpkin mixture has deepened in color and thickened.
- Remove from heat and add the butter and stir until the butter is melted. Set aside to cool.Â
- Now make the buttercream. Remove the cooled brown butter from the refrigerator. It should be the texture of softened butter. Place in the bowl of a stand mixer fitted with the paddle attachment on low speed. Beat for 3 minutes, then add cream cheese and continue to beat together for one minute. Add the powdered sugar and meringue powder and a pinch of salt. Continue to mix on low speed, gradually increasing to medium-high speed. Once the sugar is fully incorporated, add the heavy cream and vanilla extract and mix until combined.
- Time to assemble the cake layers! Add browned butter buttercream to a piping bag. Place the first cake on a plate or cake stand, then pipe a ring of buttercream around the perimeter of the cake. Add about a ½ cup of pumpkin butter to the middle of the cake and spread around the cake inside of the buttercream ring. Repeat with the second layer and add the third layer on top. Finish with frosting the outside of the cake with the remaining frosting.
Notes
- Choose the Right Pumpkin Puree: Use canned or homemade pumpkin puree, but make sure it's 100% pure pumpkin without added spices or sugar.
- Room Temperature Ingredients: Allow your eggs to come to room temperature. This promotes even mixing and a smoother batter.
- Fold Gently to prevent overmixing: When combining the wet and dry ingredients, fold them together gently with a spatula. Overmixing can lead to a tough cake.
- Let the cakes Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Cooling in the pan helps it set.
This cake looks so stunning!!! I want to try It! Can I bake in different size pans? I don't have 8 inch pans. Possibly reduce the amount of batter and use 9 inch?? Also, where did you get the adorable pumpkins on the top??
I Love 💕 this recipe thanks for sharing
Thank you!