Description

Indulge in the warm, inviting flavors of fall with this Pumpkin Spice Cake topped with rich brown butter icing. This moist and flavorful cake features a delightful blend of cinnamon, nutmeg, and ginger, creating a cozy dessert perfect for autumn gatherings or a simple evening treat. The luscious brown butter icing adds an irresistible nuttiness that elevates each bite. Whether you’re hosting a celebration or craving comfort food, this cake is sure to impress everyone at the table.

Ingredients

Scale

1 cup pumpkin puree
1 ½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger
2 large eggs (room temperature)
⅓ cup melted unsalted butter (for cake)
½ cup unsalted butter (for icing)
3 cups powdered sugar
Pinch of salt

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two round baking pans.
In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and ginger until well combined.
In another bowl, mix pumpkin puree, eggs, and melted unsalted butter until smooth.
Combine the wet and dry ingredients until just mixed; avoid overmixing.
Pour the batter into prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
For the icing: In a saucepan, melt unsalted butter until golden brown; let cool slightly before whisking in powdered sugar and salt until smooth.
Once cakes are cooled, layer with icing in between and generously coat the top.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (100g)
Calories: 320
Sugar: 28g
Sodium: 180mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg

Keywords: Use freshly grated spices for enhanced flavor. Customize by adding chopped nuts or chocolate chips for added texture. Store leftovers in an airtight container for up to three days at room temperature.