Go Back
Pumpkin butter cake with brown butter frosting
Print Recipe

Pumpkin Layer Cake with Brown Butter Frosting

This pumpkin cake is so moist and light! Paired with a delicious buttercream and pumpkin butter swirl, this cake is a true Fall crowd pleaser.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: brown butter frosting, cake, pumpkin, pumpkin butter, pumpkin cake, pumpkin layer cake
Servings: 1 cake
Calories: 380kcal
Cost: $25

Equipment

  • two 9 inch cake pans
  • parchment paper
  • stand mixer or hand mixer
  • spatula
  • small saucepan

Ingredients

For the pumpkin cake

  • 3 eggs
  • 1 tsp vanilla extract
  • ¾ cups canola oil
  • 15 oz pumpkin purée or 1 can
  • 2 cups all purpose flour
  • 1¾ cups granulated sugar
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp clove
  • 1 tsp all spice
  • ½ tsp salt
  • 2½ tsp baking powder
  • 1 tsp baking soda

For the buttercream

  • 3 sticks unsalted butter or 1½ cups, at room temperature
  • ½ cup powdered sugar
  • ½ tsp vanilla extract
  • 1 tbsp bourbon
  • 2 tbsp heavy cream
  • 3 tbsp pumpkin butter optional
  • pumpkin seeds optional, for decoration

Instructions

Make the pumpkin cake

  • Grease your cake pans with oil and line each with parchment paper. Preheat the oven to 350°F. Position a rack in the middle of the oven.
  • In a stand mixer, add the eggs, pumpkin purée, vanilla and canola oil. Beat on low for 1-2 minutes until well combined.
    3 eggs, 1 tsp vanilla extract, 15 oz pumpkin purée, ¾ cups canola oil
  • In a separate bowl, add the flour, granulated sugar, nutmeg, cinnamon, clove, all spice, baking powder, baking soda and salt. Stir together.
    2 cups all purpose flour, 1¾ cups granulated sugar, 2 tsp cinnamon, 1 tsp nutmeg, 1 tsp clove, 1 tsp all spice, 2½ tsp baking powder, 1 tsp baking soda, ½ tsp salt
  • Add the dry ingredients to the wet ingredients in two increments, mixing on low until just incorporated. Scrape down the sides as needed.
  • Divide the batter evenly between the two cake pans. Place them in the oven next to each other on one rack and bake for 30 minutes. Remove from the oven and let cool. They should be slightly springy to the touch and golden brown.

Make the brown butter buttercream

  • In a small saucepan, melt ½ cup or 1 stick of butter over medium heat. Continue to heat for 3-4 minutes, and wait for the butter to bubble and turn golden brown. Be sure to stir it occasionally. Remove from the oven and pour the butter into a heat proof bowl. Put it in the freezer and chill for 10-15 minutes.
  • In the stand mixer, add the remaining butter and beat it for 1 minute until whipped and fluffy. Add in the browned butter, bourbon and vanilla and continue mixing on medium until combined. Add in the powdered sugar and mix again until well combined. Add in the heavy cream and whip on high for 4 minutes until the frosting becomes thick, fluffy and white. It should be pretty stiff.
    3 sticks unsalted butter, ½ tsp vanilla extract, 1 tbsp bourbon, 2 tbsp heavy cream, ½ cup powdered sugar

Assemble the pumpkin cake

  • Remove the rounds from the cake pans. If one is taller than the other, place that one down first as the base. Top it with ⅓ cup of the frosting and spread out evenly, ensuring that the frosting reaches the edges.
  • Carefully place the second cake round on top of the frosting. Add the rest of the frosting on top and use a spoon or spatula to smooth it out all over the top.
  • Add a few dollops of the pumpkin butter in two to three different spots on top of the cake. With a butter knife, carefully make some decorative swirls in the top of the cake. Sprinkle on pumpkin seeds for additional decoration.
    3 tbsp pumpkin butter, pumpkin seeds