Pumpkin Spice Cake with Brown Butter Frosting

Why You’ll Love This Recipe

This cake is incredibly moist thanks to the pumpkin puree and the combination of butter and oil. The blend of pumpkin pie spice, cinnamon, cloves, and ginger creates a warm, aromatic flavor that feels like autumn in dessert form.

The brown butter frosting truly sets this recipe apart. Browning the butter adds a rich, nutty depth that pairs beautifully with the sweetness of the powdered sugar and the subtle warmth of the spices in the cake.

It’s also simple to make, uses pantry-friendly ingredients, and bakes up beautifully in just under an hour. Perfect for family dinners, celebrations, or anytime you want a comforting homemade cake.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

½ cup salted butter, room temperature
3 tablespoons vegetable oil
1 cup light brown sugar, packed
½ cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
15 ounces pumpkin puree
1 ½ teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
½ teaspoon baking soda
2 teaspoons baking powder
1 ½ cups all-purpose flour

For the brown butter frosting:

1 ½ cups butter
4 teaspoons vanilla extract
7 to 9 tablespoons milk
6 cups powdered sugar

Directions

Preheat your oven to 350°F. Spray two 8-inch cake pans with non-stick baking spray, then lightly dust with flour and tap out any excess to prevent sticking.

In a large bowl, sift together the pumpkin pie spice, cinnamon, cloves, ginger, baking soda, baking powder, and flour. Whisk until evenly combined and set aside.

In a separate mixing bowl, beat the butter, vegetable oil, brown sugar, and granulated sugar on medium speed until light and fluffy. Scrape down the sides of the bowl as needed.

Add the vanilla extract, then the eggs one at a time, beating well after each addition and scraping down the bowl to ensure everything is fully incorporated.

Mix in the pumpkin puree until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour is incorporated. Avoid overmixing to keep the cake tender.

Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.

To make the frosting, place the butter in a saucepan over medium-high heat. Allow it to melt and continue cooking until it turns a deep golden brown and develops a nutty aroma, about 10 minutes. Remove from heat immediately and pour into a heat-safe bowl. You may include the browned bits for extra flavor if desired.

Chill the browned butter in the refrigerator for 15 to 20 minutes until slightly cooled but not solid.

Add the vanilla extract, powdered sugar, and milk. Mix on low speed until the sugar is mostly incorporated, then beat on high for about one minute until light and fluffy.

Once the cake layers are completely cool, frost the cake, slice, and serve.

Servings and timing

This recipe makes 8 servings.

Preparation time: 15 minutes
Baking time: 30 to 35 minutes
Cooling and frosting time: approximately 15 to 20 minutes
Total time: about 45 minutes

Variations

You can turn this into a sheet cake by baking the batter in a 9x13-inch pan and adjusting the baking time as needed.

Add chopped pecans or walnuts to the batter for extra texture and nutty flavor.

For a cream cheese twist, replace half of the brown butter frosting with cream cheese and whip until smooth for a tangy variation.

You can also make cupcakes instead of layer cakes. Simply divide the batter into lined muffin tins and bake for 18 to 22 minutes.

Storage/Reheating

Store the frosted cake in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigerate the cake to keep the frosting firm.

If refrigerated, allow the cake to sit at room temperature for about 30 minutes before serving for the best texture and flavor.

Unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw overnight in the refrigerator before frosting.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, as long as it is well-pureed and not too watery. Drain any excess liquid to maintain the proper batter consistency.

What if I don’t have pumpkin pie spice?

You can make your own by combining cinnamon, ginger, cloves, and a pinch of nutmeg.

How do I know when the cake is done baking?

Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready.

Can I make this cake ahead of time?

Yes. Bake the layers a day in advance and store them tightly wrapped. Frost the cake the next day.

Why is my frosting too thin?

It may be too warm. Chill it briefly in the refrigerator, then whip again until it thickens.

Can I reduce the sugar in the frosting?

You can slightly reduce the powdered sugar, but it will affect the frosting’s structure and sweetness.

Can I make this cake gluten-free?

Yes, substitute a 1-to-1 gluten-free baking flour blend designed for cakes.

Do I need to refrigerate the cake?

It can stay at room temperature for a short period, but refrigeration helps preserve freshness longer.

Can I add mix-ins to the batter?

Yes, chocolate chips or chopped nuts work well in this recipe.

How do I get smooth frosting on the cake?

Use an offset spatula and apply a thin crumb coat first. Chill briefly, then add a final thicker layer for a smooth finish.

Conclusion

Pumpkin Spice Cake with Brown Butter Frosting is a comforting, flavorful dessert that captures the essence of fall in every slice. With its moist pumpkin layers and rich, nutty frosting, it’s a crowd-pleasing recipe that’s both simple to prepare and impressive to serve. Whether for a holiday celebration or a cozy weekend bake, this cake is sure to become a seasonal favorite.