The Ultimate Pumpkin Cake
Brown Butter in both the cake and cream cheese frosting, a drizzle of cinnamon caramel sauce and an adornment of golden marzipan mini pumpkins, elevate the fall favorite to another level with caramel and spice undertones in every bite.
- Prep time
- 1 hr
- Cook time
- 35 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 recipe Brown Butter Cream Cheese Frosting
- 1/4 cup (57g) unsalted butter
- 1/2 cup (100g) packed brown sugar, light or dark
- 1/4 cup (60ml) heavy whipping cream
- 1/8 teaspoon salt
- 1/4 teaspoon cinnamon
- 3 1/2 cups (420g) all purpose flour
- 2 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 3/4 teaspoons salt
- 2 1/2 teaspoons cinnamon
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ginger
- 1 1/4 cups (284g) unsalted butter
- 1 1/2 cups (300g) granulated sugar
- 1 cup (200g) dark brown sugar
- 4 eggs, at room temperature
- 2 1/2 teaspoons vanilla
- 2 cups (454g) canned pumpkin puree, at room temperature
- 1/2 cup (120ml) buttermilk, at room temperature
Instructions
- 1
Place the butter in a light colored skillet or saucepan over medium heat until melted.
- 2
Continue cooking, swirling the pan constantly or stirring with a heatproof rubber spatula, until the butter is dark golden brown and has a mezmerising nutty aroma.
- 3
Transfer to a small bowl, cover and place in the freezer for about 45 minutes or until it solidifies but is still soft and pliable. If it gets too solid and cold, give it a quick zap in the microwave to loosen but not melted.
- 4
Preheat the oven to 350F (180C).
- 5
Line three 8 or 9inch pans with parchment paper, then spray with a non-stick cooking spray or butter and flour it.
- 6
In a large bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, nutmeg, and set aside.
- 7
In another medium bowl, combine together the pumpkin puree, buttermilk, vanilla and set aside.
- 8
In the bowl of a stand mixer fitted with the paddle attachment (or handheld mixer) beat the browned butter on medium high speed until creamy, about 1 minute.
- 9
Gradually add both sugars and cream together until lightened in both color and texture, about 5 minutes.
- 10
Add the eggs one at a time, mixing well after each addition.
- 11
On low speed, add one third of the flour mixture, followed by half of the pumpkin mixture, then another third of the flour mixture, followed by the remaining pumpkin mixture and ending with the flour mixture, scraping the bowl as needed.
- 12
Mix just until combined. Do not overbeat the batter.
- 13
Divide evenly among the prepared pans. Bake until the cake's center springs back when lightly touched, a toothpick comes out of the center clean and the cake starts to pull away from the sides, 30 to 35 minutes.
- 14
Let cool in the pan for 15-20 minutes, then turn onto a wire rack to cool completely before frosting.
- 15
While the cakes are baking and cooling, prepare the frosting and sauce (recipe below).
- 16
When ready to frost, place 1 cake layer on a turntable or cake platter and using a piping bag fitted a large round tip, pipe all around the edges of the cake to create a dame.
- 17
Fill the dame with frosting, then place the second cake layer and repeat with frosting and layering.
- 18
Place the cake in the freezer for 20-30 minutes until the top layer of frosting hardens. This will help protect it from smearing when adding the caramel sauce.
- 19
Pour the caramel sauce on top of the cake, letting it drip around the side. You might need the help of an offset spatula to help spreading it.
- 20
In a saucepan, melt the butter, brown sugar, cream and salt over medium heat, stirring constantly with a whisk or heatproof rubber spatula.
- 21
Bring to boil and simmer for about 1 minute, stirring constantly.
- 22
Remove from the heat and stir in the cinnamon.
- 23
Let cool to room temperature before pouring over the cake.