Easy Spiced Pumpkin Cake 🎃
This Easy Spiced Pumpkin Cake is the perfect treat for fall, featuring a moist, tender pumpkin cake topped with a rich and fluffy brown butter cream cheese frosting. It's simple to make and packed with warm spices for a delightful dessert.
Equipment
- 8x8 inch baking pan
- Saucepan
- Mixing Bowls
- Electric Mixer
Ingredients
Cake Ingredients
- 1.25 cups all-purpose flour
- 0.875 cups granulated sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.125 tsp ground cloves
- 0.5 cup vegetable oil like canola oil
- 7.5 ounces pure pumpkin puree half of a 15-ounce can
- 2 large eggs at room temperature
- 1.5 tsp vanilla extract
Brown Butter Cream Cheese Frosting
- 0.5 cup unsalted butter for browning, for frosting
- 4 ounces full-fat cream cheese softened
- 3 cups powdered sugar sifted
- 1-2 tbsp whole milk or heavy cream
Instructions
- Prep the Oven & Pan: Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, letting the sides extend over the edges for easy lifting later.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This creates your perfectly spiced dry base!
- Combine Wet & Dry: Add the vegetable oil, pure pumpkin puree, eggs, and vanilla extract to your dry mix. Whisk gently until just combined – try not to overmix to keep the cake wonderfully tender.
- Bake to Perfection: Pour the batter into your prepared pan and spread it evenly. Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs.
- Cool Down: Let the cake cool completely on a wire rack. This is a crucial step before frosting to prevent any melty mishaps!
- Brown the Butter (Frosting Magic!): In a small saucepan, melt the unsalted butter over medium-low heat. Stir frequently as it foams, crackles, and turns a beautiful golden-brown with nutty bits at the bottom. Immediately remove from heat and pour it into a heatproof bowl.
- Chill the Butter: Place the browned butter in the fridge until it's firm but still soft enough to mix (not rock solid).
- Whip the Frosting: In a mixing bowl, beat the chilled brown butter until creamy. Add the softened cream cheese, vanilla, and a pinch of salt, mixing well. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until combined and thick.
- Achieve Creamy Texture: Stir in the milk, one tablespoon at a time, beating on medium-high speed for about a minute until the frosting is light, fluffy, and perfectly spreadable.
- Frost & Enjoy! Once the cake is completely cool, generously spread the delicious brown butter cream cheese frosting over the top. Swirl it artfully with a spoon or spatula. Optionally, sprinkle with extra cinnamon or nutmeg for a lovely finish.
Notes
The recipe is for an Easy Spiced Pumpkin Cake, a delightful treat perfect for any occasion, especially during the fall season.
Nutrition Information per serving (1 of 16 slices):
- Calories: 300
- Total Carbs: 45g
- Fats: 20g
- Protein: 4g
