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Brown Butter Pumpkin Cake

Here's how you make Brown Butter Pumpkin Cake
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  • Servings: 9
  • Prep: 60m
  • Cook: 30m
  • The following recipe serves 9 people.

Ingredients

The ingredients are:
  • Batter:
  • 3/4 cup unsalted butter, cut into 1-inch pieces
  • 2 cups flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups pumpkin puree
  • 1 1/2 cups granulated sugar
  • 2/3 cup packed light brown sugar
  • 2 large eggs
  • 1/3 cup buttermilk
  • 1 teaspoons vanilla extract
  • Topping:
  • 3 tablespoons unsalted butter
  • 1 1/2 cups pecan halves
  • 1 cup unsalted raw hulled pepitas (pumpkin seeds)
  • 1 cup packed light brown sugar
  • 1 tablespoon packed light brown sugar
  • 1/2 teaspoon salt
  • 3 tablespoons finely minced crystallized ginger
  • Brown Butter Cream Cheese Frosting:
  • 1/2 cup unsalted butter, cut into 1-inch pieces
  • 11 ounces cream cheese, room temperature
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/2 cup packed light brown sugar
  • 3 1/2 cups powdered sugar
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat oven to 350F. Lightly grease and flour two 9-inch round cake pans. You can also grease the cake pans, line the bottom with parchment paper, grease the parchment paper, then flour the cake pans.

  • Step 2: Brown the butter: Melt butter in a medium heavy saucepan over low heat. When melted, increase heat to medium. Cook until butter begins to simmer, continue cooking, swirling pan, until butter turns a golden brown (4 minutes) IMMEDIATELY remove pan from heat. Pour into a small bowl. The brown solids should be left in the pan and discarded. Cool 15 minutes.

  • Step 3: In a medium bowl, whisk together flour through nutmeg. Set aside.

  • Step 4: In a large mixing bowl, whisk together pumpkin through vanilla. Add flour mixture, blending well. Whisk in cooled butter.

  • Step 5: Pour batter into pans, dividing evenly. Bake 25-28 minutes or until a toothpick comes out clean. Cool 10-15 minutes on wire rack, then remove from pans and cool completely on wire rack.

  • Step 6: Topping: Melt butter in a large cast iron skillet over low heat. Add pecans and pepitas. Increase heat to medium and cook 2-5 minutes, stirring constantly so pecans/pepitas toast evenly and pepitas pop.

  • Step 7: Sprinkle brown sugar and salt on top and stir until sugar melts and pecans/pepitas are glazed (2 minutes). Stir in ginger. Remove from heat, and set aside to cool to room temperature.

  • Step 8: Frosting: Melt butter in a medium heavy saucepan over low heat. Then increase heat to medium, cooking butter until it simmers. Continue cooking, swirling often, until butter turns golden brown (4 minutes). IMMEDIATELY remove from heat. Pour butter into small bowl. The brown solids should be left in the pan and discarded. Cool 15 minutes, then put in refrigerator/freezer until slightly firm (but not hard). Scrape butter from bowl, leaving/discarding any brown solids in the bowl.

  • Step 9: Using an electric mixer, combine browned butter, cream cheese, milk, vanilla, and brown sugar until smooth and sugar dissolves (2 minutes). Add powdered sugar and beat until smooth and creamy (2-3 minutes).

  • Step 10: Assemble Cake: Using a long knife, cut each cake into 2 horizontal layers. Place one layer on a cake plate. Spread 1/2 cup frosting and sprinkle with 1/2 cup topping. Repeat with second and third layers. Add last layer and cover sides and top with frosting. Sprinkle with topping. Garnish with additional pecans. Refrigerate until ready to serve.


We hope you enjoy this recipe!

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