Browned Butter Pumpkin Spice Cake with Salted Caramel Buttercream Frosting

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Browned Butter Pumpkin Spice Cake with Salted Caramel Buttercream Follow Me on Pinterest

Since Thanksgiving is coming up soon, I wanted to kick off the recipes this week with one of the best parts of a holiday meal – dessert. Pie is ok, but I’m more of a cake person. So, every Thanksgiving we have both pie and cake.

When the cake is for a special dinner, not just any ol’ ordinary cake will do. This Browned Butter Pumpkin Spice Cake with Salted Caramel Buttercream Frosting is anything but ordinary. This cake has four layers of moist, pumpkin spice cake, and four layers of sweet and salty caramel buttercream. All of that is topped off some crunchy chopped pecans and a drizzle of salted caramel sauce.

This cake also works really well as a make-ahead dessert. Just let the layers come to room temperature, slice in half (if baking in 2 pans), and wrap well in plastic wrap. The layers can be frozen for a few days before use. When you’re ready to frost the cake, simply unwrap, frost, and then let the cake sit until you’re ready to serve.

Browned Butter Pumpkin Spice Cake with Salted Caramel Buttercream Frosting
 
Author:
Ingredients
  • 1/2 c. butter
  • 1 2/3 c. all-purpose flour
  • 1 ½ tsp. baking soda
  • 2 tsp. pumpkin pie spice
  • 1/4 tsp. Kosher salt
  • 1 c. granulated sugar
  • 2/3 c. brown sugar, packed
  • 1 ¼ c. pumpkin puree
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1/4 c. milk
  • 1/4 c. nonfat Greek yogurt
  • Salted Caramel Buttercream
  • 1/2 c. chopped pecans
  • 1/4 c. salted caramel sauce
Instructions
  1. Preheat oven to 350 F. Grease and flour (or use a nonstick spray with flour) to grease 2 (or 4) 9-inch round cake pans.
  2. In a small saucepan, melt the butter over medium-low heat.
  3. Cook, whisking occasionally, until the butter turns a golden-brown and begins to smell nutty, about 4 minutes. Set aside.
  4. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside.
  5. In a large bowl, mix pumpkin puree, granulated sugar, and brown sugar until combined.
  6. Stir in eggs, vanilla, milk, and Greek yogurt until well-combined.
  7. Stir in the flour mixture until just combined.
  8. Add browned butter, and stir until just combined.
  9. Divide the batter evenly between the prepared pans.
  10. Bake for about 25-30 minutes for two pans and about 15-20 minutes for 4 pans. Cake is done when a toothpick inserted in the center comes out clean.
  11. Let the cakes cool in the pans for 10 minutes.
  12. Remove cake to wire rack to finish cooling.
  13. Once the layers have reached room temperature, they can be wrapped in plastic wrap and frozen for later use.

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Comments

  1. Greedy Guts says

    I made this for Friendsgiving yesterday and everyone loved it. I have a solid group of greedy friends, so they know what they’re talking about. It was pretty epic.

    • says

      I hope it works out! I would love for you to come back and leave a comment about how it turned out. I know there are lots of people who eat wheat-free, so I’m sure it would help someone else out! Thanks!! =)

  2. says

    New follower from Saturday night Fever…..This looks divine! The salted caramel sounds delicious and I might just have to try my hand at making this cake. I, too, am more of a cake person than pie. :)
    [email protected] recently posted…Easy No-Bake Energy BitesMy Profile

    • says

      For the cake, you can use a whisk, but you’ll need an electric mixer for the frosting. I haven’t tried it with dulce de leche, but I think that the texture and flavors should work well as a substitute. My only note would be that the extra salt in the salted caramel helps to break up all of the sweetness, so you may find that you need to add a little extra salt to the frosting. If you try it, I’d be interested to hear how it works out.

  3. says

    As a loyal subscriber, I think your recipes and photos are wonderful. Salted caramel is very popular right now, and I think it is perfectly suited for this cake! I can tell you put a lot of thought and hard work into developing this recipe, and I think you should keep on doing what you are doing so well.
    Julia recently posted…4 Dairy Free Recipes for Leftover HamMy Profile

    • says

      Thank you for your kind words!! It means so much to me, and I really, really appreciate you taking the time to leave such a nice comment! So, thank you for that!!

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