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Pumpkin Spice Cake With Brown Butter Frosting

This deliciously moist pumpkin spice cake is infused with warm spices and topped with a rich brown butter frosting. It's perfect for fall gatherings or any occasion that calls for a festive treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9x13-inch baking pan
  • 1 mixing bowls
  • 1 electric mixer (optional)
  • 1 rubber spatula
  • 1 set measuring cups and spoons
  • 1 cooling rack
  • 1 small saucepan

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon salt
  • 1 cup pumpkin puree canned or fresh
  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup unsalted butter for frosting
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract for frosting
  • 2 tablespoons milk adjust for consistency

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour the 9x13-inch baking pan.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.
  • In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  • Pour the batter into the prepared baking pan and spread evenly. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  • While the cake is baking, prepare the brown butter frosting. In a small saucepan, melt ½ cup of butter over medium heat. Continue to cook, stirring frequently, until the butter foams and turns a golden brown, about 5-7 minutes. Remove from heat and let cool slightly.
  • In a mixing bowl, whisk together the powdered sugar and vanilla extract. Gradually add the browned butter and mix until smooth. Add milk as needed to reach desired consistency.
  • Once the cake has cooled completely in the pan, frost with the brown butter frosting using a rubber spatula. Cut into squares and serve.

Notes

This cake can be stored in an airtight container at room temperature for up to 3 days.
You can garnish with chopped pecans or walnuts for added texture if desired.
For an even richer flavor, consider adding chopped chocolate chips to the batter before baking.