As the days grow shorter and the air gets a crisp autumn chill, there's nothing quite as comforting as a slice of homemade cake filled with the aromatic spices of fall. Our recipe for Easy & Delicious Pumpkin Spice Cake with Brown Butter Frosting brings together tender, moist pumpkin cake with a truly unforgettable nutty, caramel-infused frosting. It's the quintessential dessert to celebrate the season!
Why This Pumpkin Spice Cake Will Be Your Fall Favorite
This isn't just another pumpkin cake; it's designed for ease and maximum flavor. The cake itself is incredibly simple to mix, resulting in a delightfully moist crumb bursting with warm pumpkin pie spice. What truly elevates this dessert, however, is the brown butter frosting. Browning butter adds an incredible depth – a rich, toasty flavor that perfectly complements the sweet pumpkin. It’s a game-changer for any cake, but especially this one!
The Magic of Brown Butter Frosting
If you've never tried brown butter frosting, prepare to be amazed. The process is simple: gently cook unsalted butter until its milk solids toast and turn golden brown, releasing a wonderfully nutty, almost caramel-like aroma. This simple technique transforms ordinary butter into a flavor powerhouse, making your frosting incredibly complex and irresistible. It's the perfect counterpoint to the sweet and spiced pumpkin cake layers, creating a harmonious balance that will have everyone reaching for a second slice.
Tips for Baking a Perfect Pumpkin Spice Cake
- Room Temperature Matters: Ensure your eggs, pumpkin puree, and any dairy are at room temperature. This helps ingredients emulsify better, leading to a smoother batter and a more uniform cake texture.
- Measure Flour Accurately: Spoon your flour into the measuring cup and level it off with a straight edge. Don't scoop directly from the bag, as this compacts the flour and can result in a dry cake.
- Don't Overmix: Once you've added the dry ingredients, mix only until just combined. Overmixing can develop the gluten in the flour too much, making the cake tough instead of tender.
- Cool Completely: This is crucial! Ensure your cake layers are completely cool before attempting to frost them. Warm cakes will cause the brown butter frosting to melt and slide right off.
Looking for more delightful fall treats? You might love our Easy No-Chill Pumpkin Spice Cookies: Your New Fall Favorite for a quicker, equally delicious option.
Serving and Storage Suggestions
This pumpkin spice cake is fantastic served simply with a dusting of extra cinnamon. For an added touch, consider a sprinkle of toasted pecans or walnuts over the top of the frosting. It also pairs wonderfully with a warm cup of coffee, a chai latte, or spiced apple cider.
Store any leftover cake in an airtight container at room temperature for up to 3-4 days. For longer storage, it can be refrigerated for up to a week. Just be sure it’s well covered to maintain its moisture. If you enjoy rich, spiced desserts, you might also be interested in our Pumpkin Caramel Cheesecake: 10 Essential Tips for a Flawless Fall Dessert.
Conclusion
This Easy & Delicious Pumpkin Spice Cake with Brown Butter Frosting is truly a testament to the comforting flavors of autumn. Its perfectly spiced, moist crumb paired with the rich, nutty frosting creates a dessert that is both simple to make and incredibly satisfying. Whether for a holiday gathering or a quiet evening in, this cake promises warmth, flavor, and pure fall joy in every single bite. Happy baking!
FAQs
What's the secret to a perfectly moist pumpkin spice cake?
The key to a moist pumpkin spice cake is using pure pumpkin puree (not pie filling) and vegetable oil, which adds moisture without making the cake dense. Also, be careful not to overmix the batter once the dry ingredients are added, as this can develop gluten and lead to a tougher cake.
How do I brown butter for the frosting?
To brown butter, melt it in a light-colored saucepan over medium heat. Swirl constantly as it melts, then continue swirling as it foams. Watch for the milk solids at the bottom to turn golden brown and smell nutty. Remove from heat immediately once browned to prevent burning, then transfer to a heatproof bowl to cool slightly.
Can I make this cake ahead of time?
Absolutely! The unfrosted cake layers can be baked a day in advance, wrapped tightly, and stored at room temperature. The brown butter frosting can also be made a day ahead and stored in the refrigerator, then brought to room temperature and re-whipped before frosting. The assembled cake stays fresh for 3-4 days at room temperature.
What spices are typically in pumpkin spice cake?
A classic pumpkin spice cake features a warm blend of cinnamon, nutmeg, ginger, and cloves. Sometimes allspice is also included. These spices perfectly complement the sweetness of the pumpkin and create that quintessential fall flavor.
Easy & Delicious Pumpkin Spice Cake with Brown Butter Frosting
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A wonderfully moist pumpkin cake bursting with fall spices, topped with a rich, nutty brown butter frosting.
Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs
1 cup vegetable oil
1 (15-ounce) can pure pumpkin puree
2 teaspoons vanilla extract
For the Brown Butter Frosting:
1 cup (2 sticks) unsalted butter
4 cups powdered sugar, sifted
1/4 cup milk or heavy cream
1 teaspoon vanilla extract
Pinch of salt
Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9x13 inch baking pan. Line the bottoms with parchment paper if using round pans.
Step 2: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
Step 3: In a separate large bowl, combine the granulated sugar and brown sugar. Beat in the eggs one at a time until well combined. Stir in the vegetable oil, pumpkin puree, and vanilla extract until smooth.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix.
Step 5: Divide the batter evenly between the prepared cake pans (or pour into the 9x13 inch pan). Bake for 30-35 minutes for round cakes, or 40-45 minutes for a 9x13 inch cake, or until a wooden skewer inserted into the center comes out clean. Let cool in the pans for 10 minutes, then invert onto a wire rack to cool completely before frosting.
Step 6: Prepare the Brown Butter Frosting: In a light-colored saucepan, melt the 1 cup of unsalted butter over medium heat. Continue to cook, swirling occasionally, until the butter foams and the milk solids at the bottom turn golden brown and smell nutty. Remove from heat immediately and pour into a heatproof bowl to cool for 15-20 minutes until slightly solidified but still soft.
Step 7: Transfer the cooled brown butter to a large mixing bowl. Beat with an electric mixer until creamy. Gradually add the sifted powdered sugar, alternating with the milk or heavy cream, until smooth and fluffy. Beat in the vanilla extract and a pinch of salt. If frosting is too thick, add a bit more milk; if too thin, add more powdered sugar.
Step 8: Once the cake layers are completely cool, frost the top of one layer, place the second layer on top, and then frost the top and sides of the entire cake. Slice and serve!
Notes
For an extra touch, sprinkle chopped toasted pecans or walnuts over the top of the frosted cake. You can also add a pinch of allspice to the cake batter for an even richer spice profile.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 40g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
