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Pumpkin Spice Cake with Brown Butter Frosting

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A moist and warmly spiced pumpkin cake layered with rich, nutty brown butter frosting. This cozy fall dessert combines pumpkin puree and aromatic spices with a silky, caramel-like frosting for a comforting and indulgent treat.

Ingredients

1/2 cup salted butter, room temperature

3 tablespoons vegetable oil

1 cup light brown sugar, packed

1/2 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

15 ounces pumpkin puree

1 1/2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/2 teaspoon baking soda

2 teaspoons baking powder

1 1/2 cups all-purpose flour

1 1/2 cups butter (for frosting)

4 teaspoons vanilla extract (for frosting)

7 to 9 tablespoons milk

6 cups powdered sugar

Instructions

  1. Preheat oven to 350°F. Grease and flour two 8-inch cake pans.
  2. In a bowl, sift together pumpkin pie spice, cinnamon, cloves, ginger, baking soda, baking powder, and flour. Whisk to combine.
  3. In a separate bowl, beat butter, oil, brown sugar, and granulated sugar until light and fluffy.
  4. Add vanilla extract and eggs one at a time, mixing well after each addition.
  5. Mix in pumpkin puree until smooth.
  6. Gradually add dry ingredients to wet ingredients, mixing just until combined.
  7. Divide batter evenly between pans and bake for 30–35 minutes, until a toothpick inserted comes out clean or with a few moist crumbs.
  8. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  9. For the frosting, melt butter in a saucepan over medium-high heat and cook until deep golden brown and nutty in aroma, about 10 minutes. Remove from heat and transfer to a bowl.
  10. Chill browned butter for 15–20 minutes until slightly cooled but not solid.
  11. Add vanilla, powdered sugar, and milk. Mix on low until combined, then beat on high for 1 minute until light and fluffy.
  12. Frost completely cooled cake layers, slice, and serve.

Notes

  • Bake in a 9x13-inch pan for a sheet cake variation.
  • Add chopped pecans or walnuts for added texture.
  • Substitute half the frosting with cream cheese for a tangy twist.
  • Store covered at room temperature for up to 2 days or refrigerate if warm.
  • Unfrosted layers can be frozen for up to 2 months.

Nutrition

Find it online: http://recipesbyjanet.com/pumpkin-spice-cake-with-brown-butter-frosting/