If you love pumpkin spice lattes or pumpkin cake you are going to love this recipe. It’s very rich in flavor and gives PSL meets a yummy muffin. The brown butter frosting is a mouth-watering addition to the cake and really amplifies the warm cake spices. Bonus: you can swap the pumpkin puree for sweet potato puree and make a sweet potato cake. Yum!
Pumpkin Spice Cake Recipe
For the Cake:
- 2 cups all-purpose flour
- 1 3/4 cups white granulated sugar
- 2 1/2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 large eggs
- 3/4 cup neutral oil vegetable oil
- 1 (15-ounce) can pure pumpkin puree
- 1 teaspoon pure vanilla extract
For the Brown Butter Frosting:
- 1 1/2 cup unsalted butter (2 Sticks)
- 4 cups powdered sugar sifted
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons heavy cream
To Make the Cake:
- Preheat the oven to 350 degrees F. Grease three 6-inch (or two 8-inch) round cake pans with butter and flour. Line with a sheet of parchment paper, and set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, baking soda and salt.
- In the bowl of a stand-up mixer, whisk together the eggs, oil, pumpkin puree and vanilla extract until smooth with no lumps. You can also use a hand mixer if you do not have a stand-up mixer.
- Add the dry ingredients and mix until combined (do not overmix). Pour the batter into the pan and smooth the top of the batter into the pan. Place the pan into the oven and bake for 25 to 30 minutes, or until a toothpick comes out clean. Allow the cake layers to cool in the pan for 10-15 minutes and then lightly turn them over on top of a cooling rack to continue the cooling process.
To Make the Frosting:
- For the frosting, you are going to be “browning” one stick of butter before whipping it with the other stick.
- Place 1/2 cup of the butter (1 stick) in a small saucepan over medium heat. Once it’s melted, it will begin to foam up and bubble a little Allow it to cook until you begin to see lightly browned specks beginning to form. Give it a stir and cook until it’s browned. You should also start to smell the butter and turn to a nutty scent. Remove it from the pan and continue to stir to cool it down.
- Transfer the brown butter to a small bowl (freezer-safe) and place it in the freezer to chill, for about 10 to 15 minutes to come to room temperature.
- Start adding the room temperature butter to the bowl of a stand-up mixer with the paddle attachment (or in a medium bowl using an electric mixer). Whip until light and fluffy but not too long. About 5 minutes.
- After your brown butter gets to room temperature, transfer it to the bowl with the other room temperature butter and whip them together for about 3-5 minutes.
- Sift in the powdered sugar by the cup, once all the powder sugar has been incorporated, add the vanilla extract, salt and heavy cream. Whip the frosting for about 3 minutes until light and fluffy.
Decorate as desired and enjoy!