Pumpkin Spice Cake with Brown Butter Cream Cheese Frosting

This is the ultimate fall dessert— Pumpkin Spice Cake, warmly spiced, moist, and comforting. Layered with nutty, caramel-like brown butter buttercream, this cake strikes the balance between cozy and decadent. It’s ideal for Thanksgiving, holiday parties, or any autumn celebration.

Ingredients

For the Pumpkin Spice Cake

• 3 ½ cups all-purpose flour
• 2 ½ teaspoon baking powder
• 1 ½ teaspoon baking soda
• 1 teaspoon kosher salt
• 1 tablespoon ground cinnamon
• 2 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• 2 cups pumpkin purée (not pumpkin pie filling)
• 1 ½ cups light brown sugar
• ¾ cup granulated sugar
• 1 cup vegetable oil (or neutral oil of choice)
• 4 large eggs
• 2 teaspoon vanilla extract
• 1 cup buttermilk

For the Brown Butter Cream Cheese Frosting

• 1 cup (2 sticks) unsalted butter
• 16 oz (2 blocks) cream cheese, softened
• 5 cups powdered sugar, sifted
• 2 teaspoon vanilla extract
• Pinch of salt

Instructions

Step 1: Make the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In another bowl, whisk pumpkin purée, sugars, oil, eggs, and vanilla until smooth.
4. Add dry mixture to wet in 2 additions, alternating with buttermilk. Mix gently until just combined.
5. Divide batter evenly among 3 pans (about 3 ½ cups batter per pan).
6. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool 10 minutes in pans, then turn onto wire racks to cool completely.

Step 2: Make the Brown Butter Cream Cheese Frosting

• In a saucepan, melt butter over medium heat. Cook, swirling, until golden brown and nutty (5–7 minutes).
• Transfer browned butter to a bowl and chill until slightly firm.
• In a stand mixer, beat cream cheese and browned butter until smooth.
• Add powdered sugar, vanilla, and salt. Beat until light and fluffy.

Step 3: Assemble the Cake

1. Trim cake tops if domed for even stacking.
2. Place the first layer on a cake stand, spread frosting evenly.
3. Add the second layer, frost again, then repeat with the third.
4. Apply a thin crumb coat, chill 20 minutes, then frost generously over top and sides.
5. Garnish with cinnamon sticks, candied pecans, or sugared cranberries.

Tips & Notes

• Bake time: 8-inch pans are deeper than 9-inch, so bake a little longer. Start checking at 28 minutes.
• Frosting yield: This makes plenty for a tall 3-layer cake, including generous swirls.
• Flavor depth: The brown butter + cream cheese gives frosting a nutty, tangy richness.
• For neatness: Apply a crumb coat and chill before the final frosting layer.

Pumpkin Spice Cake with Brown Butter Cream Cheese Frosting

Sam

A moist, spiced 2-layer pumpkin cake baked in 9-inch pans, finished with a nutty, rich brown butter cream cheese frosting. Perfect for fall gatherings, holidays, or Thanksgiving.

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Course Dessert

Cuisine American

Ingredients

 

US CustomaryMetric

 

Ingredients

For the Pumpkin Spice Cake

• 3 ½ cups all-purpose flour
• 2 ½ teaspoon baking powder
• 1 ½ teaspoon baking soda
• 1 teaspoon kosher salt
• 1 tablespoon ground cinnamon
• 2 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• 2 cups pumpkin purée not pumpkin pie filling
• 1 ½ cups light brown sugar
• ¾ cup granulated sugar
• 1 cup vegetable oil or neutral oil of choice
• 4 large eggs
• 2 teaspoon vanilla extract
• 1 cup buttermilk

For the Brown Butter Cream Cheese Frosting

• 1 cup 2 sticks unsalted butter
• 16 oz 2 blocks cream cheese, softened
• 5 cups powdered sugar sifted
• 2 teaspoon vanilla extract
• Pinch of salt

Instructions

 

Instructions

Step 1: Make the Cake Layers

• Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment.
• In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
• In another bowl, whisk pumpkin purée, sugars, oil, eggs, and vanilla until smooth.
• Add dry mixture to wet in 2 additions, alternating with buttermilk. Mix gently until just combined.
• Divide batter evenly among 2 pans.
• Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool 10 minutes in pans, then turn onto wire racks to cool completely.

Step 2: Make the Brown Butter Cream Cheese Frosting

• In a saucepan, melt butter over medium heat. Cook, swirling, until golden brown and nutty (5–7 minutes).
• Transfer browned butter to a bowl and chill until slightly firm.
• In a stand mixer, beat cream cheese and browned butter until smooth.
• Add powdered sugar, vanilla, and salt. Beat until light and fluffy.

Step 3: Assemble the Cake

• Trim cake tops if domed for even stacking.
• Place the first layer on a cake stand, spread frosting evenly.
• Add the second layer, frost again
• Apply a thin crumb coat, chill 20 minutes, then frost generously over top and sides.
• Garnish with cinnamon sticks, candied pecans, or sugared cranberries.

Notes

Tips & Notes • Bake time: Start checking at 28 minutes. • Frosting yield: This makes plenty for a 2-layer cake, including generous swirls. • Flavor depth: The brown butter + cream cheese gives frosting a nutty, tangy richness. • For neatness: Apply a crumb coat and chill before the final frosting layer.

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