Pumpkin Cake with Brown Butter Frosting
Indulge in the flavors of fall with this easy and delicious Pumpkin Cake with Cream Cheese Frosting. It’s moist, packed with warm spices, and topped with a rich, nutty frosting that takes it to the next level!
Equipment
- 8 inch round cake pan
- Stand Mixer
Ingredients
For the cake:
- ½ cup unsalted butter room temperature
- ¾ cup white sugar
- ¼ cup light brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup pure pumpkin puree
- ¼ cup milk room temperature
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon ground ginger
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped caramelized or toasted pecans Optional
- 2 tablespoon caramel sauce Optional
For the Brown Butter Frosting:
- ½ cup unsalted butter
- ½ cup cream cheese at room temperature
- 1 cup confectioners’ sugar
- ½ tsp vanilla extract
Instructions
Prepare the Frosting:
- Heat the unsalted butter in a saucepan over medium heat until melted. Continue cooking, stirring constantly, just until the butter begins to turn a golden brown, about 5 minutes. Immediately remove from heat and let cool.
- Let the butter cool completely in the refrigerator until it gets soft.
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the brown butter until creamy.
- Add the confectioners’ sugar and beat on medium-high speed until well combined and creamy.
For the Cake:
- Pre-heat the oven to 350/175C. Butter and flour an 8 inch round cake pan.
- In a large bowl, sift together flour, pumpkin pie spice, ground ginger, salt, baking powder and baking soda.
- In the bowl of an electric mixer fitted with the paddle attachment, beat both the sugars and butter together until light and fluffy, about 2 minutes. Add the eggs one at a time and beat until light and fluffy.
- Add the pumpkin puree, vanilla extract and milk; beat until well incorporated.
- Slowly add the the dry ingredients into the wet, beat on low speed until just combined.
- Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 35-40 minutes. Transfer the cake to a wire rack to cool completely.
- Using an offset spatula, spread icing over top of the cake and optionally decorate with caramelized pecans and salted caramel sauce.
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