I’ll be short and sweet like this cake. Make it. Halloween, Thanksgiving, Fall birthdays, just cuz. Sweatah Weathah.
Pumpkin Cake with Brown Butter Frosting
For the Cake:
- 2 cups All-Purpose flour
- 1 3/4 cups Granulated Sugar
- 2 1/2 teaspoons Baking Powder
- 2 teaspoon Pumpkin Pie Spice
- 1 teaspoon Baking Soda
- 1/2 teaspoon salt
- 3 large Eggs
- 3/4 cup Melted Butter, cooled
- 1 15 oz. can Pure Pumpkin Puree
- 1 teaspoon Pure Vanilla Extract
- 1 1/2 cup unsalted Butter, divided ( 1 room temperature and 1 to make brown butter )
- 4 cups Powdered Sugar
- 1/2 teaspoon pure Vanilla extract
- 1/4 teaspoon sea salt
- 2 Tablespoons Heavy Cream
For the cake:
Preheat the oven to 350. Grease a 9x13- inch square cake pan and line with a sheet of parchment paper- cut to fit letting it hang over the edge to create a hammock.
In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, pumpkin pie spice, and salt.
In the bowl of a stand up mixer, with the paddle attachment, beat together the eggs, the melted cooled butter, and pumpkin puree until smooth. About 2 minutes.
Add all the dry ingredients and mix until JUST combined and there are no streaks flour. Scrape down the sides and bottom of bowl and mix for 15 seconds more ( to ensure everything id combined well) Do not over mix.
Pour the batter into the pan and smooth it out. Bake for about 30 minutes or until a toothpick test comes out clean.
Let the cake to cool completely on a wire cooling rack. Lift the cake out of the pan holding the parchment paper and invert on a your plate or board.
For the Brown butter frosting:
Let both sticks of butter reach room temperature.
Place one of the sticks in a small saucepan and place on medium heat. The butter will melt and begin to get foamy and then bubble a bit. The butter will then start to turn an amber color and you will notice some brown specks at the bottom of the pan. Stir the browning butter once and allow it to get to a dark amber color without burning it. Turn the heat down if you think its going too fast. Brown Butter can be scary at first, but its hard to mess up. When you smell the nuttiest butter smell ever, it's done. Remove from heat.
Allow the brown butter to cool in the pan and then place the pan in the fridge to speed up the cooling process. Allow it to cool ~but not get stiff~you want it a perfect room temp.
Once cool, add the brown butter (scraping the pan), the other stick of room temp butter, powdered sugar, vanilla, salt and cream to a large mixing bowl or the bowl of a stand up mixer and beat the frosting until fluffy and light.
Add all the frosting to the top of the cooled cake and decorate with an offset spatula or large butter knife. Use beautiful swoops and swirls for that antique look.
*If you don't have pumpkin spice use 1 1/2 tsp. cinnamon, 1/4 tsp. ground cloves, 1/4 teaspoon nutmeg, 1/2 tsp. ginger