So, Thanksgiving is quickly approaching and I think this pumpkin cake with brown butter frosting would be the perfect addition to your dessert table this holiday. It was actually the cake I made for my mom’s birthday at her request. She wasn’t sure whether she wanted a pumpkin or spice cake, so she got it all. Pumpkin Spice Cake with Brown Butter Frosting.
The cake is very dense and rich with pumpkin and spice flavors. It’s perfectly complimented with the brown butter frosting that has its own rich flavor. It really lends itself to the cake. I personally think that leaving the sides of this cake open add to the holiday feel. Of course, everyone has an opinion so if you’re digging it all covered like a traditional cake, do that!
Sorry I’ve had a little later start with the pumpkin recipes this year, but I will be sharing another one this week and of course there’s the peanut butter pumpkin pie that I shared at the beginning of November! So, be sure to check those recipes out too! I know you’ll probably be shopping the weekend before Thanksgiving like the rest of us. Fighting the crazy crowds. You can load up on all the ingredients to whip up some of these amazing recipes. No, I’m not full of myself. much.
Can I just tell you that I cannot wait for some stuffing and cranberry sauce. Not homemade cranberry sauce, but the cranberry sauce that is a gel. Straight from the can. With the tin can ridges. I love the ridges (no judging!). Can’t wait.
I doubled the recipe for my pumpkin spice cake and frosting. I had to go big for mother dearest’s birthday. It’s all part of the wow factor! If you want a four layer cake like I have here, remember to double your recipes too! You’ll be able to share an army with the four layer cake!
I love those sprinkles. They are adorable little autumn colored leaves. Guess who must know how much I love them? My mama bear. The reason I say this is because I have like 3 jars of them in my cupboard. She’s always hooking me up with my baking favorites. Love you mom!
Pumpkin Spice Cake with Brown Butter Frosting
Pumpkin Spice Cake
- 1/2 cup salted butter room temperature
- 3 T vegetable oil
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tsp. vanilla extract
- 15 oz. can pumpkin puree
- 1 1/2 tsp. pumpkin pie spice
- 1 tsp. ground cinnamon
- 1/4 tsp. ground clove
- 1/4 tsp. ground ginger
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 1 1/2 cups all-purpose flour
Brown Butter Frosting
- 1/2 cup butter
- 1 vanilla bean
- 3 T. milk
- 2 cups powdered sugar
- Preheat oven to 350 degrees. Spray 2 8 inch pans with non-stick cooking spray. Dust both pans with flour and tap out any excess. This is necessary so the cake doesn't stick!
- In a large bowl, sift in pumpkin pie spice, cinnamon, clove, ginger, baking soda, baking powder, and flour.
- In a separate mixing bowl, add in the butter, oil, brown sugar, and granulated sugar. I used vegetable oil. Mix on medium until light and fluffy. Scrape down the sides.
- Add in the vanilla and the eggs one at a time until completely incorporated. Scrape down the sides.
- Add in the pumpkin puree and mix until incorporated.
- Add in the flour and mix on low just until the flour is mixed in. Don't over mix the batter!
- Divide the cakes equally into the 2 8 inch pans.
- Place into the oven for 30 - 35 minutes or until done. Place a toothpick into the center of the cake and if it comes out dry or with a few moist crumbs, it's done!
- Let cool in the pan for 10 minutes and then turn out onto a cooling rack to cool completely.
- In a saucepan over medium high heat, add in the butter. Let it melt and get a deep brown color. It still start to smell nutty. I cooked mine for 10 minutes.
- As soon as the butter is brown, turn off the heat and without stirring at all, pour into a heat-safe dish. Leave out any of the dark bits on the bottom of the pan.You can also strain out the bits with a cheesecloth.
- Let it cool down for 15 - 20 minutes in the fridge.
- Add in the seeds of a vanilla pod, powdered sugar, and milk. Mix on low until the powdered sugar is mostly incorporated and then whip for 1 minutes on high.
- Frost the cooled cake. Cut and serve!
Leave me some comments letting me know if you prefer homemade or canned cranberry sauce or neither! What’s your favorite Thanksgiving dinner item?
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