Pumpkin cake
Autumn calls for cozy flavors, and this Pumpkin Cake is a perfect way to embrace the season. Made with pumpkin puree, warm spices, and a brown butter cream cheese frosting, this cake brings all the comforting fall vibes to your table.
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Servings: 12 pieces
Calories: 451kcal
Equipment
- Digital kitchen scale
- Saucepan
- 3 Mixing bowl
- Whisk or a hand mixer
- 2 7” (17-18cm) round cake pans
Ingredients
- 100 g white granulated sugar
- 100 g brown sugar
- 1 teaspoon vanilla extract
- 80 g unsalted butter melted (or you can brown it)
- 80 g vegetable oil such as canola oil
- 3 large eggs at room temperature
- 250 g pumpkin puree
- 200 g all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 ¾ teaspoon baking powder
For the frosting
- 250 g butter unsalted
- 110 g powdered sugar
- 1 teaspoon vanilla extract
- 500 g cream cheese at room temperature
Instructions
For the cake
- Preheat the oven to 160C (320F). Line the bottoms and sides of two 7-inch (17 cm) cake pans with parchment paper.
- In a large bowl, combine the white sugar, brown sugar, oil, melted butter, and vanilla extract. Whisk until smooth and well blended.
- Add the eggs, one at a time, whisking until fully incorporated.
- Add the pumpkin puree and whisk again until fully combined.
- Sift in the flour, baking powder, salt, cinnamon, and nutmeg. Gently fold in the dry ingredients until just combined, being careful not to overmix.
- Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cakes cool in the pans until they are safe to handle. Then, place each cake layer upside down on a cooling rack to cool completely. If assembling the cake the next day, wrap the cooled cake layers in plastic wrap and refrigerate overnight.
For the brown butter frosting
- Melt the butter in a light-colored pan over medium-low heat, Stir occasionally until the butter turns golden brown and emits a nutty aroma.
- Once browned, immediately pour the butter into a heatproof bowl to stop the cooking process.
- Prepare a larger bowl filled with ice and a bit of water to create an ice bath. Place the bowl with browned butter in this larger bowl.
- Whisk the butter with a metal whisk (or use a hand mixer for it) until the butter becomes pale and fluffy.
- Remove the bowl with whipped butter from the ice bath and add powdered sugar and vanilla extract. Whip until the mixture is smooth and the sugar is fully incorporated.
- Add the cream cheese and whip until the frosting is smooth and holds its shape well.
Assembling the cake
- Place the first cake layer on a serving plate. Spread ⅓ of the frosting on top, creating an even layer. Place the second layer on top.
- Apply a thin layer of frosting (crumb coat) on the top and sides of the cake. Refrigerate for 2 hours, or wrap the cake in plastic wrap and refrigerate overnight if assembling the next day. In this case, keep the remaining frosting in a sealed piping bag in the refrigerator.
- Once chilled, apply the final frosting and decorate to your taste. I went for a semi-naked look and used the rest of the cream for piping decorations on top of the cake. Refrigerate for 1 hour and serve.
Video
Notes
Stored in the fridge, this pumpkin cake stays fresh for 4 days. You can also freeze the cake layers (without frosting) for up to two months.
Nutrition
Nutrition Facts
Pumpkin cake
Serving Size
1 piece
Amount per Serving
Calories
451
% Daily Value*
Fat
28
g
43
%
Saturated Fat
13
g
81
%
Trans Fat
0.2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
10
g
Cholesterol
100
mg
33
%
Sodium
429
mg
19
%
Potassium
174
mg
5
%
Carbohydrates
44
g
15
%
Fiber
1
g
4
%
Sugar
29
g
32
%
Protein
7
g
14
%
Vitamin A
4063
IU
81
%
Vitamin C
1
mg
1
%
Calcium
123
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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