Brown Butter Pumpkin Cake

5 from 1 vote

This Pumpkin Cake is a delightful dessert filled with warm spices, maple pumpkin butter, and topped with a brown butter cream cheese frosting.

Prep Time10

Cook Time40

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 886kcal

Author: Britney

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

US Customary - Metric

Instructions

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.
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

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.

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.

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