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Irresistible Pumpkin Spice Cake with Brown Butter Frosting Awaits!

Irresistible Pumpkin Spice Cake with Brown Butter Frosting
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A deliciously moist pumpkin spice cake topped with rich brown butter frosting, perfect for fall celebrations.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • 4 large eggs
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp salt

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, mix together the flour, sugar, baking powder, baking soda, spices, and salt.
  3. In another bowl, whisk together the pumpkin puree, oil, and eggs until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. For the frosting, brown the butter in a saucepan over medium heat, then let it cool slightly before mixing with powdered sugar and milk until smooth.
  9. Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.

Notes

  • For a richer flavor, use fresh pumpkin puree instead of canned.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • This cake can be made a day in advance and frosted just before serving.

Nutrition

Find it online: https://howeats.com/irresistible-pumpkin-spice-cake-brown-butter-frosting/