What does brown butter do to a pumpkin cake?

Browning the butter toasts the milk solids, creating a deep, nutty flavor that complements the earthy pumpkin. It adds a rich complexity that regular melted butter or oil cannot match.

Can you use pumpkin pie filling instead of pumpkin puree?

No, you should always use pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugars, water, and spices that will throw off the balance and texture of the cake batter.

Should I use oil or butter for pumpkin cake?

While oil makes a very moist cake, butter provides a much better flavor and structure. Browning the butter gives you the very best of both worlds: wonderful flavor and a wonderfully tender, soft crumb.

What frosting goes best with brown butter pumpkin cake?

A rich, tangy cream cheese frosting made with browned butter is the ideal match. The slight tang of the cheese balances the sweetness of the cake and the rich caramel filling.

How do you keep a pumpkin cake from getting soggy?

Make sure you measure your pumpkin puree accurately and do not add extra liquid to the batter. Baking the cake completely until a toothpick comes out clean also makes sure the center is fully set and not gummy.

Does brown butter pumpkin cake need to be refrigerated?

Yes, because of the cream cheese in the frosting, this cake should be stored in the refrigerator. Keep it covered under a cake dome or in an airtight container to prevent it from drying out.

Can you freeze brown butter pumpkin cake?

You can easily freeze the unfrosted cake layers by wrapping them tightly in plastic wrap and aluminum foil for up to three months. Thaw them overnight in the refrigerator before assembling and frosting.

Cozy Homemade Brown Butter Pumpkin Cake Recipe For Autumn

Description

This cozy, homemade Brown Butter Pumpkin Cake features tender spiced layers filled with rich dulce de leche and covered in a whipped brown butter cream cheese frosting. It is an honest, comforting recipe that tastes even better the next day.

Ingredients

4 oz (1/2 cup) browned butter, room temperature
150g (3/4 cup) granulated sugar
100g (1/2 cup) light brown sugar
3 large eggs, room temperature
1 tbsp vanilla extract
15 oz pumpkin puree
225g (2 cups minus 2 tbsp) all-purpose flour
1 tbsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
1 tsp salt
4 oz cream cheese, room temperature
240g (2 cups) powdered sugar
3 tbsp heavy cream
6 oz dulce de leche

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Instructions

Brown the butter. Melt the butter in a saucepan over medium heat, swirling until golden specks form and smell nutty, then cool to room temperature.
Preheat and prep. Heat your oven to 350°F (180°C) and grease two 8-inch cake pans thoroughly.
Cream the base. Beat cooled browned butter and both sugars on medium speed for 4-6 minutes until light and fluffy.
Add wet ingredients. Mix in eggs one at a time, then add vanilla and pumpkin puree until combined.
Combine dry ingredients. Whisk flour, pumpkin pie spice, baking soda, baking powder, and salt in a separate bowl.
Mix and bake. Fold dry ingredients into wet batter until just combined, pour into pans, and bake for 34-38 minutes.
Make the frosting. Beat browned butter and cream cheese, add powdered sugar, vanilla, and heavy cream, then whip until fluffy.
Assemble and serve. Spread dulce de leche over the first layer, top with the second layer, and frost the entire cake.

Notes

Make sure the browned butter is cooled to room temperature before creaming to prevent a dense cake.
Use pure pumpkin puree instead of pie filling to avoid excess moisture and sugar.
Measure flour using the spoon-and-level method to keep the cake layers light and tender.
Store the assembled cake in the refrigerator and let it sit at room temperature for 20 minutes before serving.

Prep Time: 40 mins
Cook Time: 40 mins
Category: Dessert
Method: Bake
Cuisine: American