Brown Butter Pumpkin Spice Cake with Penuche Frosting
Brown Butter Pumpkin Spice Cake with Penuche Frosting is a delightful fall dessert that combines the nutty richness of brown butter with the warm flavors of pumpkin and spices. This moist cake is topped with creamy penuche frosting, creating an indulgent treat perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup pumpkin puree
- ½ cup brown butter (melted)
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground ginger
- 1 tsp baking powder
- ½ tsp baking soda
- 4 large eggs
- 1 cup brown sugar
- ½ cup butter
- ¼ cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease two round cake pans and line with parchment paper.
- In a saucepan, melt the butter over medium heat until golden brown and nutty.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and ginger.
- In another bowl, mix pumpkin puree, eggs, and browned butter until smooth.
- Gradually combine dry ingredients with wet mixture; mix gently until just combined.
- Divide batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool on wire racks.
- For frosting: Melt butter in a saucepan, stir in brown sugar and cream; bring to a boil while stirring for about two minutes. Let cool slightly before whipping until smooth.
- Assemble the cake by frosting one layer before adding the second layer and frosting the top and sides.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 360
- Sugar: 30g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg