Browned Butter Pumpkin Cake with Salted Caramel Frosting

A delicious pumpkin and autumn spice cake that's enhanced with the rich flavors of browned butter, and sweet and salty caramel. This cake is sure to impress!

👥 16 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 40 min🔥 Cook: 45 min👤 Jaclyn📖 cookingclassy

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

saucepan
bowl
pan
oven
mixing bowl
whisk
measuring cup
spatula

📝 Preparation Steps

For the cake: Add butter to a medium saucepan set over medium heat. Melt butter and allow to brown, whisking occasionally (for how to see link here).

Pour into a 4 cup bowl and allow to cool in refrigerator until creamy and nearly set, stirring occasionally, about ⏱️ 2 hours. Alternately, chill fully overnight, then let rest at room temp until softened, about ⏱️ 20 - 30 minutes.

(226g) unsalted butter, (diced into 1 Tbsp pieces)1 cupcups (318g) all-purpose flour2 1/4cups (324g) granulated sugar1 1/2cups (395g) canned pumpkin puree1 2/3cup (60ml) buttermilk1/4(210g) granulated sugar1 cupcup water1/4cup cup (56g) unsalted butter1/4cup (160ml) heavy cream2/3cup (170g) unsalted butter3/4cups (375g) powdered sugar3 1/4cup caramel sauce (from above)1/2

Preheat oven to 350 degrees. Butter two 9-inch cake pans, line with a round of parchment, butter parchment and lightly dust pans with flour, shaking out excess. Wrap cake pans with cake strips if you have them.

In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for ⏱️ 20 seconds.

(226g) unsalted butter, (diced into 1 Tbsp pieces)1 cupbaking powder1 tsp(210g) granulated sugar1 cupbaking soda1 tsp

In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cooled browned butter with 1 1/2 cups granulated sugar until pale and fluffy. Mix in eggs one at a time adding in vanilla with last egg.

(226g) unsalted butter, (diced into 1 Tbsp pieces)1 cupcups (318g) all-purpose flour2 1/4cups (324g) granulated sugar1 1/2cups (395g) canned pumpkin puree1 2/3cup (60ml) buttermilk1/4(210g) granulated sugar1 cupcup (160ml) heavy cream2/3cup (170g) unsalted butter3/4cups (375g) powdered sugar3 1/4large eggs4

In a bowl or liquid measuring cup mix together pumpkin and buttermilk. With mixer set on low speed add in 1/3 of the flour mixture (to the butter mixture) and mix just until combined then add in 1/2 of the pumpkin mixture and mix just until combined. Repeat process once more with flour and pumpkin mixture then finish by mixing in last 1/3 of the flour mixture until nearly combined.

Fold batter with a spatula to evenly incorporate. Divide batter amoung two prepared baking pans and spread batter into an even layer. Bake in preheated oven ⏱️ 25 - 30 minutes until toothpick inserted into center comes out clean. Meanwhile prepare and chill caramel sauce.

For the caramel sauce: Have all caramel ingredients ready. In a medium saucepan combine sugar, water and sea salt. Set over medium-high heat and whisk constantly until it begins to boil, then allow mixture to boil until it turns to a rich amber color, carefully swirling pan occasionally.

Immediately whisk in butter then remove from heat and whisk in cream (be careful, it will steam! A long handled whisk is recommend) and stir until smooth. Allow to cool several minutes then pour into a glass bowl or jar and chill caramel until completely cooled.

For the frosting: Whip butter until light and fluffy. Add powdered sugar, 1/2 cup of the cooled caramel sauce, sea salt and vanilla. Mix until well combined and slightly fluffy.

Chill until it becomes a more firm consistency if needed. Spread over cake and drizzle some of the remaining caramel sauce over cake just before serving. Sprinkle with pecans if desired.

(226g) unsalted butter, (diced into 1 Tbsp pieces)1 cup(210g) granulated sugar1 cupChopped pecans, (for garnish (optional))

Nutrition Facts

calories

559 kcal

fat Content

28 g

serving Size

1 serving

fiber Content

1 g

sugar Content

57 g

sodium Content

326 mg

protein Content

4 g

cholesterol Content

115 mg

carbohydrate Content

74 g

saturated Fat Content

17 g

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