Experience the perfect fall dessert with this Brown Butter Pumpkin Cake. Packed with cozy spices, moist pumpkin flavor, and a rich brown butter base, this cake is a delightful treat for any season. Topped with creamy vanilla bean cream cheese buttercream, it’s a decadent dessert that’s sure to impress.
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Why You’ll Love Brown Butter Pumpkin Cake
This Brown Butter Pumpkin Cake is not only a fall favorite but also an easy-to-make dessert that brings out the best of autumn’s flavors. The unique addition of brown butter enhances the depth and richness of the cake, making it a must-try. The tender, moist crumb and the tangy, smooth cream cheese frosting perfectly complement each other, creating an irresistible treat. Whether it’s for Thanksgiving or a casual gathering, this cake is guaranteed to be a hit!
Ingredients for Brown Butter Pumpkin Cake
• Unsalted Butter: Adds richness and flavor to the cake, while the browned butter infuses a nutty aroma.
• Pumpkin Puree: Provides moisture and a subtle sweetness to the cake, creating the perfect pumpkin flavor.
• Brown Sugar: Deepens the flavor profile with its caramel-like sweetness.
• Granulated Sugar: Balances the sweetness and helps achieve a tender texture.
• Eggs: Bind the ingredients together and add moisture.
• Buttermilk: Ensures a soft, fluffy texture and adds a slight tang to balance the sweetness.
• Vanilla Extract: Enhances the overall flavor of the cake, bringing out the best of the pumpkin and spices.
• All-Purpose Flour: The main dry ingredient that provides structure to the cake.
• Baking Soda: Helps the cake rise by reacting with the buttermilk.
• Salt and Spices (Cinnamon, Ginger, Cloves, Nutmeg): These fall spices add warmth and depth, making the cake aromatic and flavorful.
Alternative Ingredient Suggestions
For a gluten-free version of the Brown Butter Pumpkin Cake, consider using a 1:1 gluten-free flour blend. If you don’t have buttermilk, you can easily substitute with milk and a tablespoon of vinegar. You can also swap the cream cheese frosting with a dairy-free alternative by using coconut cream and vegan butter for the frosting.
Step-by-Step Instructions for Brown Butter Pumpkin Cake
- Prepare the Brown Butter: In a saucepan, melt the butter over medium heat. Continue to cook, swirling occasionally, for about 10 minutes, until the butter becomes golden brown and fragrant. Let it cool for 10 minutes before using.
- Make the Cake Batter: Preheat the oven to 350°F (175°C). Grease three 8-inch cake pans. In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, buttermilk, and vanilla. Add the cooled brown butter and mix until smooth.
- Mix Dry Ingredients: In a separate bowl, sift together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Slowly add the dry ingredients to the wet ingredients and whisk until fully combined.
- Bake the Cake: Divide the batter evenly among the prepared pans. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Cream Cheese Buttercream: In the bowl of a stand mixer, beat together the cream cheese and butter for 1 minute. Gradually add the powdered sugar, meringue powder, salt, and vanilla bean paste. Beat on medium speed for 3-4 minutes until fluffy and smooth.
- Assemble the Cake: Once the cakes have cooled, frost the first layer with a generous amount of cream cheese buttercream. Stack the second layer, frost, and repeat with the third layer. Use the remaining frosting to cover the entire cake with a thin crumb coat, then chill for 30 minutes before applying the final layer of frosting.
Tips & Tricks for Perfect Brown Butter Pumpkin Cake
- Ensure Proper Brown Butter: The key to a rich flavor in this cake lies in the brown butter. Watch closely as it cooks to avoid burning, and make sure to scrape up the browned solids for maximum flavor.
- Check Cake Doneness: Use a toothpick to check for doneness. If it comes out clean, your cake is ready to be removed from the oven.
- Let the Cake Cool Completely: It’s important that the cakes cool completely before frosting to avoid melting the cream cheese buttercream.
- Storing Leftovers: Store any leftover cake in an airtight container in the fridge. Let it come to room temperature before serving for the best texture.
Pairing Ideas and Variations for Brown Butter Pumpkin Cake
This cake is perfect on its own but can be paired with a variety of delicious sides and beverages. Serve it with a scoop of vanilla ice cream for an indulgent treat, or top it with chopped nuts like pecans or walnuts for added crunch. For a twist, try adding a layer of caramel sauce or a sprinkle of toasted coconut between the layers. This cake can also be made in a 9×13-inch pan for a sheet cake version.
Why Brown Butter Pumpkin Cake is the Ultimate Fall Dessert
The rich, nutty flavor of brown butter combined with the comforting taste of pumpkin makes this cake the ultimate fall dessert. The warm spices elevate the cake, and the cream cheese frosting brings the perfect balance of tang and sweetness. Whether you’re baking for a family gathering or a festive holiday meal, this Brown Butter Pumpkin Cake is sure to steal the spotlight. Plus, its moist texture and irresistible flavors make it the perfect treat to enjoy all season long.
Don’t forget to enjoy this high-altitude-tested recipe, which can easily be adapted for any elevation. Happy baking!
Conclusion
This Brown Butter Pumpkin Cake is the perfect combination of rich flavors, moist texture, and autumn spices that makes it an ideal dessert for any occasion. Whether you’re hosting a fall gathering, Thanksgiving dinner, or simply indulging in a sweet treat at home, this cake will definitely impress. The addition of brown butter elevates the flavor, while the cream cheese buttercream provides the perfect finishing touch. Enjoy this cake with family and friends, and make it a part of your holiday traditions!
Frequently Asked Questions (FAQs)
Can I use pumpkin pie filling instead of pure pumpkin puree for this cake?
No, pumpkin pie filling is not suitable for this recipe. Pumpkin pie filling contains added spices and sugar, which will alter the texture and flavor of the cake. It’s best to use plain canned pumpkin puree for the most authentic results.
How do I store leftover Brown Butter Pumpkin Cake?
Store leftover Brown Butter Pumpkin Cake in an airtight container in the refrigerator, as it contains cream cheese frosting. Let the cake come to room temperature before serving for the best texture and flavor.
Can I make this cake ahead of time?
Yes, you can make this cake a day or two in advance. After assembling and frosting, store it in the refrigerator. When ready to serve, bring it to room temperature for optimal taste and texture.
More Relevant Recipes
- Pumpkin Spice Cake with Brown Butter Frosting
- Factory Copycat Pumpkin Cheesecake – The Ultimate Holiday Dessert
- Soft Pumpkin Cookies with Cinnamon Frosting
Brown Butter Pumpkin Cake
- Total Time: 47-50 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
This Brown Butter Pumpkin Cake is a moist, flavorful dessert filled with warm autumn spices, pumpkin puree, and a rich brown butter base. Topped with a creamy vanilla bean cream cheese buttercream, it’s the perfect fall treat.
Ingredients
- 1 cup unsalted butter
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- ½ cup light or dark brown sugar, lightly packed
- 1 cup granulated sugar
- 4 large eggs
- ½ cup whole buttermilk
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour, fluffed, spooned and leveled
- 1 ¼ tsp baking soda
- 1 tsp coarse Kosher salt (or half the amount if using table salt)
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- 8 oz cream cheese, softened to room temperature
- 8 oz unsalted butter, softened to room temperature
- 5 cups powdered sugar
- 1 tbsp meringue powder (optional)
- ⅛ tsp coarse Kosher salt (or half the amount if using table salt)
- 1 ½ tsp vanilla bean paste (or 2 tsp vanilla extract)
Instructions
- Preheat the oven to 350°F (175°C) and grease three 8-inch cake pans.
- In a saucepan over medium heat, melt the butter. Swirl occasionally and cook for about 10 minutes until it becomes golden brown and fragrant. Let it cool for 10 minutes.
- In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, buttermilk, and vanilla. Add the cooled brown butter and mix until smooth.
- In a separate bowl, sift together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients and whisk until fully combined.
- Divide the batter evenly among the prepared pans and bake for 22-25 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- In the bowl of a stand mixer, beat the cream cheese and butter for 1 minute. Gradually add powdered sugar, meringue powder, salt, and vanilla bean paste. Beat for 3-4 minutes until fluffy and smooth.
- Once the cakes have cooled, frost with the cream cheese buttercream, stacking the layers and applying a thin crumb coat. Chill the cake for 30 minutes, then frost with a final layer of buttercream.
Notes
- Ensure the brown butter cools to room temperature before adding it to the batter to prevent it from cooking the eggs.
- Store leftovers in an airtight container in the fridge and let the cake come to room temperature before serving.
- This cake can be made a day ahead and stored in the fridge.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free 1:1 flour blend.
- Prep Time: 25 minutes
- Cook Time: 22-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16th of the cake)
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
