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PUMPKIN CAKE WITH BROWNED BUTTER FROSTING

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Author: Lindsay Nathanson

Ingredients
  

FOR THE PUMPKIN CAKE

  • 2 cups pumpkin pureé (530 g)
  • 1 2/3 cup sugar (335 g)
  • 4 eggs
  • 1 cup vegetable oil (223 g)
  • 2 cups flour (256 g)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon

FOR THE BROWNED BUTTER CREAM CHEESE FROSTING

  • 1/2 cup unsalted butter, browned and brought back to room temperature (113 g)
  • 6 oz cream cheese, cold (170 g)
  • 3 1/2 cups powdered sugar (700 g)
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • Pink food coloring (optional)
  • Sprinkles (optional)
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Instructions
 

FOR THE PUMPKIN CAKE

  • Preheat oven to 350 degrees and prepare three 8" cake pans (or four 6" pans) with parchment.
  • In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt; set aside.
  • In a large bowl, whisk oil, pumpkin pureé, eggs, and sugar until combined.
  • Add dry ingredients to wet mixture and mix until just combined. Do not over mix.
  • Divide the batter evenly between the three pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cakes to cool for 10 minutes.
  • Remove the cakes from the pans and set them on a wire rack to cool.

FOR THE FROSTING

  • Prepare a small tupperware container with parchment.
  • In a medium saucepan, cook butter over medium heat. Allow butt to sit until butter starts to give off a nutty aroma and butter begins to foam.
  • Pour butter (making sure to include all the brown bits at the bottom of the pot) into tupperware container. Place in the fridge until the butter hardens again.
  • Set the cream cheese and browned butter out to come to room temperature.
  • Once they are at room temperature, combine the butter and cream cheese in a stand mixer fitter with a whisk attachment. Mix on high speed until light and fluffy (about 4 minutes)
  • Add vanilla extract and cinnamon and beat until combined.
  • On a low speed, add powdered sugar gradually. Once the powdered sugar is fully combined, increase the speed to high for 2-3 minutes.
  • Set aside 3/4 cup of icing if you want to do the top decorations.
  • Color 3/4 cup icing with pink food coloring and then use a small star tip to create topping.
  • Add sprinkles if desired.

Notes

*8" cake