Brown Butter Pumpkin Cake with Whipped IcingBrown Butter Pumpkin Cake with Whipped Icing

Brown Butter Pumpkin Cake with Whipped Icing

5 from 1 reviews
Brown Butter Pumpkin Cake with Whipped Icing
 
Prep time
Cook time
Total time
 
This cake blooms fall spices in brown butter for a delicious autumn dessert! I topped it with my favorite fluffy whipped icing. Just be sure the cake is totally cool before you ice it, and that the icing base is totally cool before you whip the icing -- or yours might end up a little melty (like mine did in these photos).
Author:
Serves: 9-12
Ingredients
Cake Ingredients:
  • 3/4 cup butter
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/4 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup pureed pumpkin
  • 2 1/8 cups all-purpose flour (1/8 cup is 2 tablespoons)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Whipped Icing Ingredients:
  • 1 cup milk
  • 5 tablespoons flour
  • 1 1/4 cups granulated sugar (not powdered sugar)
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup butter, at room temperature
Instructions
  1. Preheat the oven to 350 degrees F and grease an 8-inch square baking pan (I also place a greased sheet of parchment in the bottom for extra assurance.)
  2. Brown the butter and bloom the spices: Heat the butter in a saucepan over medium heat until melted, 1 to 2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add spices (cinnamon, nutmeg, ginger, allspice) and continue to cook, stirring constantly, 15 seconds. Pour the butter into a large bowl and allow it to cool.
  3. Once the butter has cooled, whisk in the vegetable oil, sugars, vanilla extract, eggs, and the pumpkin. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Whisk these into your wet ingredients to combine. Pour the batter into the prepared baking pan and smooth out the top. Bake for 28-35 minutes or until a toothpick inserted into the middle of the cake comes out with just a few moist crumbs. Allow the cake to cool completely.
  4. While the cake bakes, heat the milk, flour, and granulated sugar together over medium heat, whisking constantly. Once it starts to boil, continue whisking and heating it for around 7 minutes or until it’s very thick, like cake batter consistency. Remove the mixture from the heat and add the vanilla extract. Remove the mixture to a shallow pan and let the mixture cool completely (after a bit, I stuck mine in the fridge to hurry it along).
  5. Once the mixture and the cake are both completely cool, beat the butter in the bowl of a stand mixer until soft and fluffy. Add the completely cooled mixture and beat on high until you have fluffy frosting the consistency of stiff whipped cream (this takes several minutes, so be patient). Frost your completely cooled cake with a thick layer. Serve immediately.

 

6 Comments on Brown Butter Pumpkin Cake with Whipped Icing

  1. Natalie
    September 25, 2018 at 12:56 am (2 months ago)

    Such an amazing texture!

    Reply
  2. Emily R
    September 25, 2018 at 10:23 am (2 months ago)

    Looks delicious!

    Hang in there with the long distance. I hope the time flies by for both of you!

    Reply
    • Julie Ruble
      September 26, 2018 at 2:54 pm (2 months ago)

      Thank you, Emily!

      Reply
  3. Anton
    September 25, 2018 at 3:53 pm (2 months ago)

    What a good news/bad news moment! Congrats to Mike on the job opportunity! I hope the long distance isn’t too rough for the both of you. I’ve got to confess, I kind of enjoy when my spouse goes on band trips and I spend a few days alone being my most obnoxious self. But then who is there to eat all the cake with me??

    Reply
    • Julie Ruble
      September 26, 2018 at 2:55 pm (2 months ago)

      Thank you, Anton! Right now I’m in the enjoying being my obnoxious self space, but I know that won’t last too much longer! LOL

      Reply
  4. Kate
    October 19, 2018 at 8:34 am (1 month ago)

    Julie, coming to this late my emails are a nightmare and I always leave best to last. If Mike is still in San Francisco and the job pans out for him there – then I am sure they need teachers there also – life is short – be together. I believe SF is a lovely city. Really hope it all goes well for you both. Kate

    Reply

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