This truly is the Best Pumpkin Cake with Brown Butter Maple Frosting recipe I have tried! The frosting pairs perfectly with the moist, tender and perfectly spiced pumpkin cake!
Y’all, I’ve done it. I’ve done it good.
I’ve officially begun my fall baking, and we’re kicking it off strong with what is probably going to be the most popular recipe this year on my site. Mark my words!
A few years ago, I posted my Pumpkin Bread with Brown Butter Maple Icing and it took off like gangbusters. So many of you have made it and loved it, and I knew I wanted to transform it into a perfect little cake for fall. So here we are! And y’all, it is INCREDIBLE.
Whether you’re excited about fall’s quick approach or trying to pump the brakes until the end of summer, you’re going to have to admit that this cake is amazing.
What I love about this Pumpkin Cake with Brown Butter Maple Frosting is that both parts of the cake and frosting stand strong on their own but are completely and utterly harmonious together. The pumpkin cake itself is supremely moist and tender with the perfect amount of pumpkin pie spices to really enhance the pumpkin flavor. The frosting has bits of browned butter, providing not only gorgeous flecks swirled throughout its white base but a lovely, toasted nuttiness. Paired with the maple in the icing, it is totally addictive and really pairs beautifully with the pumpkin cake!
I don’t pat myself on the back much but man, I really knocked it out of the park with this one! 🙂
I think you’ll agree, too.
And psst, I hope you’re ready for an incoming of fall recipes! I have SO many things planned up my long, flannel sleeves that I think you’re going to thoroughly enjoy. And even if you’re resisting enjoying this until there are visible crunchy leaves on the ground, I’ll forgive you and you’ll forgive me when you finally take a bite outta this cake!
Enjoy!
- FOR THE CAKE:
- 1 & ½ cups granulated white sugar
- One 15-ounce can pumpkin puree (not pie filling!)
- 1 cup vegetable or canola oil
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- FOR THE FROSTING:
- 12 Tablespoons unsalted butter
- ¼ cup pure maple syrup
- ¼ cup heavy cream or milk
- 3 cups confectioners' sugar
- Preheat oven to 350 degrees F. Liberally grease a 9x13 rectangular baking pan with cooking spray; set aside.
- In the bowl of a stand mixer, combine the granulated sugar, pumpkin, oil, vanilla extract, and eggs and beat slowly with the paddle attachment until blended, about 30 seconds. In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt until combined and gradually add in the flour mixture to the pumpkin wet mixture until the batter comes together. Pour the batter evenly into the prepared pan and smooth out the top.
- Bake the cake for 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
- For the frosting: Add the butter to a small saucepan. Cook over medium-low heat, stirring occasionally, until melted. Stay close as the butter begins to bubble up, foam and sizzle as this is when it begins to brown. Swirl the pan occasionally to allow the butter solids to separate and caramelize on the bottom, about 5 minutes. The second you see browned bits on the bottom and detect a nutty aroma with your nose, it is done. Do not walk away for risk of burning the butter! Remove from the heat and cool completely.
- In a medium bowl, combine the confectioners' sugar, milk or heavy cream, and pure maple syrup. Add in the browned butter, ensuring you get the browned bits on the bottom of the pan! Mix well until a soft and spreadable frosting comes together. Spread the frosting over the cooled cake and serve. I like to refrigerate my frosted cake covered and serve it cold, but it can be served right away.
Everyone is going to LOVE this easy, addictive pumpkin cake!
Have a super sweet day!
xo, Hayley
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