Pumpkin Spice Cake with Frosting

Introduction

Pumpkin season is officially here, and what better way to indulge than with a decadent Pumpkin Spice Cake layered with Brown Butter Frosting? This flavorful dessert captures the warm, cozy essence of fall with every bite. Whether you’re serving it at a family gathering or just treating yourself, this cake is sure to impress. With its moist texture and rich frosting, it’s a recipe worth keeping in your autumn baking collection.

Detailed Ingredients with Measures

For the cake:
– Flour
– Granulated sugar
– Baking powder
– Baking soda
– Salt
– Pumpkin pie spice
– Cinnamon
– Canned pumpkin puree
– Vegetable oil
– Eggs
– Vanilla extract

For the frosting:
– Unsalted butter
– Powdered sugar
– Vanilla extract
– Heavy cream

Additional note:

Feel free to double-check the exact quantities from trusted measurements for precision in baking.

Prep Time

Prepare to dedicate some time to creaming the ingredients, layering the batter perfectly, and achieving that irresistible pumpkin spice flavor. Precise preparation ensures even baking and seamless frosting application. Enjoy the hands-on process, as it makes the treat even more rewarding.

Cook Time, Total Time, Yield

The cook time is moderate, just enough to allow your kitchen to fill with the enchanting aroma of pumpkin spice. Total time includes cooling and frosting, making it a pleasant afternoon’s baking project. The yield? Enough slices to delight your family or a group of pumpkin fans. Enjoy every step of the process and savor its outcome.
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Detailed Directions and Instructions

Prepare the Brown Butter

1. Place a medium saucepan over medium heat. Add the butter for the frosting to the saucepan.
2. Allow the butter to melt completely. Continue heating until it turns golden brown and smells nutty. Stir occasionally to prevent burning.
3. Once browned, remove the saucepan from the heat immediately. Pour the brown butter into a heat-resistant bowl and let it cool completely to room temperature.

Preheat the Oven

1. Set your oven to 350°F (175°C). Allow it to fully preheat while you prepare the cake batter.
2. Grease three 8-inch round cake pans with non-stick cooking spray or butter. Dust them lightly with flour, and tap out the excess.

Mix the Dry Ingredients

1. In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
2. Use a whisk to mix the dry ingredients thoroughly. Set this bowl aside.

Cream the Sugar and Butter

1. In a large mixing bowl, add the granulated sugar and brown sugar.
2. Add the room-temperature butter to the sugars and use a hand mixer or stand mixer to beat the mixture together until light and fluffy. This process usually takes about 2 minutes.

Add Wet Ingredients

1. Beat in the eggs one at a time, ensuring they are fully incorporated before adding the next.
2. Add the vanilla extract, and beat again until combined.
3. Pour in the canned pumpkin purée and mix until smooth and uniform.

Combine Wet and Dry Ingredients

1. Gradually add the dry ingredient mixture into the wet ingredient mixture in 3 increments.
2. Alternate with the buttermilk, starting and ending with the dry ingredients. Mix gently after each addition to avoid overmixing.

Transfer and Bake

1. Divide the batter evenly among the prepared cake pans. Use a spatula to level the tops.
2. Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
3. Once done, let the cakes cool in their pans for about 10 minutes. Turn them out onto wire racks to cool completely.

Prepare the Brown Butter Frosting

1. In a large mixing bowl, add the cooled brown butter.
2. Beat the butter until creamy. Add the powdered sugar 1 cup at a time, mixing well after each addition.
3. Once the sugar is incorporated, add the milk and vanilla extract. Beat until the frosting is smooth and fluffy.

Assemble the Cake

1. If necessary, level the tops of each cake layer using a serrated knife or cake leveler.
2. Place the first cake layer on a serving plate or cake stand. Spread a layer of the brown butter frosting over the top.
3. Add the second cake layer, and repeat the process. Finish by adding the third layer and frosting the sides and top of the cake evenly.
4. If desired, decorate with additional toppings or piping as preferred.

Chill and Serve

1. Allow the assembled cake to chill in the refrigerator for at least 30 minutes to set the frosting.
2. Slice, serve, and enjoy!

Notes

Ensure Butter is Properly Browned

Letting the butter brown too much can lead to a burnt taste. Remove from heat as soon as it changes color and releases a nutty aroma.

Room Temperature Ingredients

Using room temperature eggs, butter, and buttermilk ensures smoother mixing and better texture.

Storage Suggestions

Store the cake in an airtight container in the refrigerator for up to 5 days. Allow the cake to come to room temperature before serving.

Make the Cake Ahead

You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature or refrigerate until ready to assemble.

Frosting Consistency

If the frosting feels too thick, add additional milk one tablespoon at a time until the desired consistency is achieved.
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Cook techniques

Prepare the Brown Butter

Brown butter adds a nutty, rich flavor to the frosting. To make brown butter, cook butter over medium heat until it melts, foams, and eventually turns golden brown. Be sure to stir constantly to prevent scorching.

Cool Butter Before Using

After browning the butter, allow it to cool completely before using it in the frosting. This ensures that the frosting has the right consistency.

Create a Fluffy Frosting

When making the frosting, beat the cooled brown butter with powdered sugar and vanilla extract until light and fluffy. This creates the perfect texture for spreading or piping onto the cake.

Prepare the Cake Layers Evenly

For even cake layers, use a kitchen scale to divide the batter equally among the pans. This will promote even baking.

Sift Dry Ingredients

Sift the dry ingredients before adding them to the wet mixture. It helps create a lighter and smoother cake batter.

Fold Ingredients Gently

When combining the wet and dry ingredients for the cake, mix gently to avoid overmixing. This ensures that the cake stays soft and tender.

Level Cake Layers

Before assembling the cake, level each layer by trimming off the dome using a serrated knife. This creates a flat surface for stacking the layers.

Apply Frosting Smoothly

Spread or pipe the frosting in an even layer over each cake layer. Use an offset spatula for a smooth finish to make the cake look professional.

FAQ

Can I use a different frosting for this cake?

Yes, you can use a different frosting if you prefer. Cream cheese frosting or vanilla buttercream would also pair well with this pumpkin spice cake.

Can I make this cake ahead of time?

Yes, you can make the cake layers ahead of time. Wrap them tightly in plastic wrap and store them at room temperature for up to 2 days or freeze them to keep longer.

How should I store a frosted pumpkin spice cake?

Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving.

Can I make this cake without pumpkin puree?

Pumpkin puree is essential for the flavor and moisture of this cake. Substituting it might result in a completely different texture and taste.

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added sugars and spices, which can alter the flavor and sweetness of the cake. Always use pure pumpkin puree for best results.

Is it possible to make this recipe gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or a similar binding agent for texture.

Can I bake this cake in a single pan?

While this recipe is designed for multiple layers, you can bake it in a single large pan. Be sure to adjust the baking time accordingly, as a larger, thicker cake layer will take longer to cook through.

Why does my frosting look separated?

If the frosting appears separated, it could be due to using warm butter rather than completely cooled brown butter. Place the frosting in the fridge for a few minutes and beat again to bring it together.

How can I enhance the pumpkin flavor?

To enhance the pumpkin flavor, you can add a touch of additional pumpkin pie spice or cinnamon to the cake batter or frosting.

Conclusion

This pumpkin spice cake with brown butter frosting is a perfect seasonal treat. The combination of warm spices, moist cake, and rich, nutty frosting makes it an irresistible dessert for fall gatherings, holidays, or any occasion. Its comforting flavors and textures will surely impress your family and friends, making it a must-try recipe for those who enjoy the fall season’s signature flavors.

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