Browned Butter Pumpkin Cake

There’s something incredibly cozy about baking a cake as the leaves begin to change and the air gets crisp. The moment I decided to make Browned Butter Pumpkin Cake, I could already envision the aromas filling my kitchen, mingling with the scent of fall spices. This cake isn’t just any dessert; it’s a warm embrace, a celebration of the season’s bounty. I remember the first time I tried it at a friend’s gathering, the rich flavor of pumpkin balanced perfectly with the nutty notes of browned butter and the sweetness of salted caramel frosting. It instantly became a favorite, and I thought, why not recreate this masterpiece at home? This cake has a delightful texture, moist and tender, with a frosting that is positively dreamy. So, grab your mixing bowls and let’s bring a slice of autumn into your life!

Recipe Ingredients for Browned Butter Pumpkin Cake

When it comes to the ingredients for this cake, each one plays a crucial role in creating the lovely balance of flavors and textures. The star here is, of course, the pumpkin puree, which brings moisture and richness. The browning butter adds a nutty flavor that elevates the cake, while the spices invigorate it with warmth and depth. Together, they create a symphony of tastes that’s perfect for the fall season.

• Unsalted Butter: 1 cup (226g), diced into 1 tablespoon pieces. This is essential for the rich, buttery flavor.
• All-Purpose Flour: 2 1/4 cups (318g), provides structure to the cake.
• Baking Powder: 1 teaspoon, helps the cake rise for a light texture.
• Baking Soda: 1 teaspoon, works with the acidity of pumpkin to create a tender crumb.
• Salt: 1/2 teaspoon, enhances all the flavors.
• Ground Cinnamon: 1 1/2 teaspoons, adds warmth and depth.
• Ground Ginger: 3/4 teaspoon, gives a zesty kick.
• Ground Nutmeg: 1/4 teaspoon, complements the pumpkin beautifully.
• Ground Cloves: 1/4 teaspoon, adds a hint of spiciness.
• Granulated Sugar: 1 1/2 cups (324g), sweetens the cake.
• Large Eggs: 4, provide moisture and richness.
• Vanilla Extract: 1 teaspoon, rounds out the flavors.
• Canned Pumpkin Puree: 1 2/3 cups (395g), the star ingredient that gives the cake its flavor and moisture.
• Buttermilk: 1/4 cup (60ml), adds tenderness and flavor.
• Granulated Sugar: 1 cup (210g), for the caramel sauce.
• Water: 1/4 cup, used in the caramel sauce to help dissolve the sugar.
• Fine Sea Salt: 3/4 teaspoon, enhances the flavor of the caramel.
• Unsalted Butter: 1/4 cup (56g), used in the caramel sauce.
• Heavy Cream: 2/3 cup (160ml), makes the caramel rich and smooth.
• Unsalted Butter: 3/4 cup (170g), for the frosting.
• Powdered Sugar: 3 1/4 cups (375g), sweetens the frosting.
• Vanilla Extract: 1 teaspoon, enhances the frosting flavor.
• Caramel Sauce: 1/2 cup, for flavoring the frosting.
• Fine Sea Salt: 1/4 teaspoon, or to taste, adds flavor to the frosting.
• Chopped Pecans: for garnish (optional), adds crunch and visual appeal.

The Process for Making Browned Butter Pumpkin Cake

Making the Browned Butter Pumpkin Cake is an enjoyable process that invites you to savor each step. As you combine ingredients and watch the magic happen, you’ll find it hard to resist the aroma wafting through your kitchen. Let’s dive into the steps to create this delicious cake!

1. Begin by preparing your browned butter. Add the unsalted butter to a medium saucepan set over medium heat. Allow the butter to melt completely, stirring occasionally. As it cooks, keep a close eye on it; you want to remove it from the heat once it starts to turn a golden brown color and develop a nutty aroma. This step is key for infusing your cake with a rich flavor.

2. Once your browned butter is ready, pour it into a large bowl and let it cool in the refrigerator until creamy and nearly set. This should take about 2 hours. Alternatively, you can chill it overnight, but let it rest at room temperature for about 20 to 30 minutes before using it so that it softens up again.

3. Now it’s time to preheat your oven to 350 degrees Fahrenheit. Prepare two 9-inch cake pans by buttering them well, lining the bottoms with parchment paper, buttering the parchment, and lightly dusting the pans with all-purpose flour. This ensures that your cakes will release easily after baking.

4. In a medium mixing bowl, combine 2 1/4 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 1/2 teaspoons of ground cinnamon, 3/4 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves. Whisk these dry ingredients together for about 20 seconds to combine well.

5. In the bowl of your electric mixer fitted with the paddle attachment, whip together the cooled browned butter with 1 1/2 cups of granulated sugar until the mixture becomes pale and fluffy. This may take a few minutes, so be patient! Once fluffy, mix in the eggs one at a time, adding 1 teaspoon of vanilla extract with the last egg. Ensure everything is thoroughly combined.

6. In a separate bowl or liquid measuring cup, mix together 1 2/3 cups of canned pumpkin puree and 1/4 cup of buttermilk. With the mixer set to low speed, add 1/3 of the flour mixture to the butter mixture, mixing just until combined. Then add 1/2 of the pumpkin mixture, mixing just until combined again. Repeat this process, alternating between the remaining flour and pumpkin mixtures, finishing with the last 1/3 of the flour mixture until nearly combined.

7. Use a spatula to fold the batter gently to ensure everything is evenly incorporated. Divide the batter between the two prepared cake pans, spreading it into an even layer. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

8. While the cakes are baking, prepare the caramel sauce. Gather all caramel ingredients and in a medium saucepan, combine 1 cup of granulated sugar, 1/4 cup of water, and 3/4 teaspoon of fine sea salt. Set the saucepan over medium-high heat and whisk constantly until it begins to boil. Allow the mixture to boil until it turns a rich amber color, swirling the pan occasionally for even cooking.

9. Once it reaches the desired color, immediately whisk in 1/4 cup of unsalted butter and remove from heat. Carefully whisk in 2/3 cup of heavy cream (it will steam), stirring until smooth. Set the caramel aside to cool for a few minutes and then pour it into a glass bowl or jar. Chill the caramel until cooled completely.

10. To make the frosting, whip 3/4 cup of unsalted butter until light and fluffy. Gradually add 3 1/4 cups of powdered sugar, 1/2 cup of the cooled caramel sauce, 1/4 teaspoon of fine sea salt, and 1 teaspoon of vanilla extract. Mix until well combined and fluffy. If needed, chill the frosting until it firms up a bit.

11. Once the cakes are fully baked and cooled, spread the frosting generously over the top of one layer, drizzle some of the remaining caramel sauce over it, and then place the second layer on top. Finish with more frosting and a delightful drizzle of caramel, sprinkling chopped pecans on top if desired. Slice and enjoy your Browned Butter Pumpkin Cake!

Tips for Success

When you’re preparing to make the Browned Butter Pumpkin Cake, having a few tips in your arsenal can make the process even smoother. Here are some helpful hints to ensure your cake turns out perfectly every time:

• Storage: Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week.
• Freezing: You can freeze the cake layers before frosting them. Wrap them tightly in plastic wrap and then foil to prevent freezer burn.
• Pairing: Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.
• Variations: Feel free to experiment by adding chocolate chips or nuts to the batter for added texture.
• Serving: This cake is perfect for gatherings, so consider making it for birthdays, Thanksgiving, or simply a cozy family dinner.

What to Serve With Browned Butter Pumpkin Cake

• Whipped Cream: A dollop of fresh whipped cream is a classic pairing that adds a light, airy contrast to the dense cake.
• Ice Cream: Serve with a scoop of vanilla or cinnamon ice cream for added indulgence.
• Spiced Tea: Complement each bite with a warm cup of spiced tea or chai for a comforting drink.
• Fruit Compote: A side of apple or pear compote can add a fruity freshness that pairs beautifully with the cake.
• Cheese Plate: Create a cheese board with sharp cheddar or creamy brie to contrast the sweetness of the cake.
• Seasonal Salads: Light salads with roasted nuts and cranberries can balance the richness of the cake for a complete meal.

FAQ

Conclusion

The Browned Butter Pumpkin Cake truly embodies the essence of fall with its warm spices, rich flavors, and decadent frosting. It’s an inviting dessert that’s perfect for gatherings or a cozy night in. I encourage you to try making this delightful cake; it’s sure to become a cherished recipe in your home. Plus, the joy that comes from sharing it with friends and family is simply priceless!

Browned Butter Pumpkin Cake

The ultimate comfort food, Browned Butter Pumpkin Cake is moist, rich, and covered in creamy salted caramel frosting. Perfect for fall gatherings, this easy dessert will leave everyone craving more. Make it tonight for a deliciously sweet experience!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 16 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Unsalted Butter Diced into 1 tablespoon pieces.
• 2.25 cups All-Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 0.5 tsp Salt
• 1.5 tsp Ground Cinnamon
• 0.75 tsp Ground Ginger
• 0.25 tsp Ground Nutmeg
• 0.25 tsp Ground Cloves
• 1.5 cups Granulated Sugar
• 4 large Large Eggs
• 1 tsp Vanilla Extract
• 1.67 cups Canned Pumpkin Puree
• 0.25 cups Buttermilk
• 1 cup Granulated Sugar For caramel sauce.
• 0.25 cups Water For caramel sauce.
• 0.75 tsp Fine Sea Salt For caramel sauce.
• 0.25 cups Unsalted Butter For caramel sauce.
• 0.67 cups Heavy Cream For caramel sauce.
• 0.75 cups Unsalted Butter For frosting.
• 3.25 cups Powdered Sugar For frosting.
• 1 tsp Vanilla Extract For frosting.
• 0.5 cups Caramel Sauce From above.
• 0.25 tsp Fine Sea Salt Or to taste.
• 1 cup Chopped Pecans For garnish (optional).

Equipment

• Large Pot
• Cutting Board
• Food Processor
• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Begin by preparing your browned butter. Add the unsalted butter to a medium saucepan set over medium heat. Allow the butter to melt completely, stirring occasionally. As it cooks, keep a close eye on it; you want to remove it from the heat once it starts to turn a golden brown color and develop a nutty aroma. This step is key for infusing your cake with a rich flavor.
2. Once your browned butter is ready, pour it into a large bowl and let it cool in the refrigerator until creamy and nearly set. This should take about 2 hours. Alternatively, you can chill it overnight, but let it rest at room temperature for about 20 to 30 minutes before using it so that it softens up again.
3. Now it’s time to preheat your oven to 350 degrees Fahrenheit. Prepare two 9-inch cake pans by buttering them well, lining the bottoms with parchment paper, buttering the parchment, and lightly dusting the pans with all-purpose flour. This ensures that your cakes will release easily after baking.
4. In a medium mixing bowl, combine 2 1/4 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 1/2 teaspoons of ground cinnamon, 3/4 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves. Whisk these dry ingredients together for about 20 seconds to combine well.
5. In the bowl of your electric mixer fitted with the paddle attachment, whip together the cooled browned butter with 1 1/2 cups of granulated sugar until the mixture becomes pale and fluffy. This may take a few minutes, so be patient! Once fluffy, mix in the eggs one at a time, adding 1 teaspoon of vanilla extract with the last egg. Ensure everything is thoroughly combined.
6. In a separate bowl or liquid measuring cup, mix together 1 2/3 cups of canned pumpkin puree and 1/4 cup of buttermilk. With the mixer set to low speed, add 1/3 of the flour mixture to the butter mixture, mixing just until combined. Then add 1/2 of the pumpkin mixture, mixing just until combined again. Repeat this process, alternating between the remaining flour and pumpkin mixtures, finishing with the last 1/3 of the flour mixture until nearly combined.
7. Use a spatula to fold the batter gently to ensure everything is evenly incorporated. Divide the batter between the two prepared cake pans, spreading it into an even layer. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cakes are baking, prepare the caramel sauce. Gather all caramel ingredients and in a medium saucepan, combine 1 cup of granulated sugar, 1/4 cup of water, and 3/4 teaspoon of fine sea salt. Set the saucepan over medium-high heat and whisk constantly until it begins to boil. Allow the mixture to boil until it turns a rich amber color, swirling the pan occasionally for even cooking.
9. Once it reaches the desired color, immediately whisk in 1/4 cup of unsalted butter and remove from heat. Carefully whisk in 2/3 cup of heavy cream (it will steam), stirring until smooth. Set the caramel aside to cool for a few minutes and then pour it into a glass bowl or jar. Chill the caramel until cooled completely.
10. To make the frosting, whip 3/4 cup of unsalted butter until light and fluffy. Gradually add 3 1/4 cups of powdered sugar, 1/2 cup of the cooled caramel sauce, 1/4 teaspoon of fine sea salt, and 1 teaspoon of vanilla extract. Mix until well combined and fluffy. If needed, chill the frosting until it firms up a bit.
11. Once the cakes are fully baked and cooled, spread the frosting generously over the top of one layer, drizzle some of the remaining caramel sauce over it, and then place the second layer on top. Finish with more frosting and a delightful drizzle of caramel, sprinkling chopped pecans on top if desired. Slice and enjoy your Browned Butter Pumpkin Cake!

Notes

• Storage: Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week.
• Freezing: You can freeze the cake layers before frosting them. Wrap them tightly in plastic wrap and then foil to prevent freezer burn.
• Pairing: Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.
• Variations: Feel free to experiment by adding chocolate chips or nuts to the batter for added texture.
• Serving: This cake is perfect for gatherings, so consider making it for birthdays, Thanksgiving, or simply a cozy family dinner.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.