Pumpkin Spice with Brown Butter (Print)

Moist pumpkin cake packed with warm fall spices, topped with nutty brown butter frosting for the perfect autumn dessert.

# Ingredients:

→ Pumpkin Spice Cake

01 - 1/2 cup salted butter, room temperature
02 - 3 tablespoons vegetable oil
03 - 1 cup light brown sugar, packed
04 - 1/2 cup granulated sugar
05 - 3 large eggs
06 - 1 teaspoon vanilla extract
07 - 425g (15 ounces) pumpkin puree
08 - 1 1/2 teaspoons pumpkin pie spice
09 - 1 teaspoon ground cinnamon
10 - 1/4 teaspoon ground cloves
11 - 1/4 teaspoon ground ginger
12 - 1/2 teaspoon baking soda
13 - 2 teaspoons baking powder
14 - 1 1/2 cups all-purpose flour

→ Brown Butter Frosting

15 - 1 1/2 cups butter
16 - 4 teaspoons vanilla extract
17 - 7-9 tablespoons milk
18 - 6 cups powdered sugar

# Directions:

01 - Preheat oven to 175°C (350°F). Spray two 20cm (8-inch) pans with non-stick baking spray. Dust both pans with flour and tap out any excess to prevent sticking.
02 - In a large bowl, sift together pumpkin pie spice, cinnamon, cloves, ginger, baking soda, baking powder, and flour. Whisk until thoroughly combined.
03 - In a separate mixing bowl, add butter, oil, brown sugar, and granulated sugar. Mix on medium speed until light and fluffy, then scrape down the sides of the bowl.
04 - Add vanilla and eggs one at a time, beating until completely incorporated. Scrape down the sides of the bowl after each addition.
05 - Add pumpkin puree and mix until fully incorporated.
06 - Add dry ingredients to the wet mixture and mix on low just until flour is incorporated. Do not overmix.
07 - Divide batter equally between the two prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 - Allow cakes to cool in pans for 10 minutes, then turn out onto cooling racks to cool completely.
09 - For frosting, melt butter in a saucepan over medium-high heat until it reaches a deep amber color and develops a nutty aroma, approximately 10 minutes.
10 - Immediately pour browned butter (including dark bits for enhanced flavor) into a heat-safe container. Cool in refrigerator for 15-20 minutes.
11 - Add vanilla, powdered sugar, and milk to cooled brown butter. Mix on low until powdered sugar is mostly incorporated, then whip on high speed for 1 minute until fluffy.
12 - Frost the completely cooled cake layers, slice, and serve.

# Notes:

01 - Vanilla bean paste can be substituted for vanilla extract in the brown butter frosting for enhanced flavor.
02 - Baking spray with flour works especially well for preparing the pans.

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