PUMPKIN CAKE WITH BROWN BUTTER ICING
When the holidays roll around and pumpkin pie feels a bit old and stale, try making thisPumpkin Cake with Brown Butter Icing instead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line pan with parchment, and butter the parchment. Coat pan with flour, and tap out any excess.
- In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. Add pumpkin puree and milk; beat until combined. Add reserved flour mixture; beat on low speed until just combined.
- Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 55 minutes. Transfer the cake to a wire rack to cool. Let cake rest 20 minutes.
- Unmold cake. Using an offset spatula, spread icing over top of cake, and decorate with caramelized walnut halves.
PUMPKIN SPICE CAKE WITH BROWN BUTTER FROSTING
This Pumpkin Spice Cake with Brown Butter Frosting has a brown speckled appearance from the brown butter and the incredibly moist pumpkin cake is packed full of warm fall spices.
Provided by Miranda Couse
Categories Dessert
Time 45m
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Spray 2 8-inch pans with non-stick baking spray. Dust both pans with flour and tap out any excess. This is necessary so the cake doesn't stick! Baking spray with flour works great as well.
- In a large bowl, sift in pumpkin pie spice, cinnamon, cloves, ginger, baking soda, baking powder, and flour. Whisk until combined.
- In a separate mixing bowl, add in the butter, oil, brown sugar, and granulated sugar. Mix on medium until light and fluffy. Scrape down the sides of the bowl.
- Add in the vanilla and the eggs one at a time and beat until completely incorporated. Scrape down the sides of the bowl after each egg.
- Add in the pumpkin puree and mix until incorporated.
- Add in the dry ingredients and mix on low just until the flour is worked into the batter. Don't over mix!
- Divide the cakes equally into the 2 8-inch pans.
- Place into the oven for 30 - 35 minutes or until done. Place a toothpick into the center of the cake and if it comes out dry or with a few moist crumbs, it's done!
- Let cool in the pan for 10 minutes and then turn out onto a cooling rack to cool completely.
- In a saucepan over medium high heat, add in the butter. Let it melt and get a deep brown color. It still start to smell nutty. I cooked mine for 10 minutes.
- As soon as the butter is brown, turn off the heat and without stirring at all, pour into a heat-safe dish. You can leave out any of the dark bits on the bottom of the pan, but I added them to the frosting for a more nutty flavor.
- Let it cool down for 15 - 20 minutes in the fridge.
- Add in the vanilla, powdered sugar, and milk. Mix on low until the powdered sugar is mostly incorporated and then whip for 1 minute on high.
- Frost the cooled cake. Cut and serve!
Nutrition Facts : Calories 660 kcal, Carbohydrate 93 g, Protein 6 g, Fat 30 g, SaturatedFat 19 g, Cholesterol 140 mg, Sodium 330 mg, Fiber 2 g, Sugar 70 g, ServingSize 1 serving
BROWNED BUTTER PUMPKIN SPICE CAKE
Makes 1 (8-inch) cake
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F (180°C). Line bottoms of 3 (8-inch) round cake pans with parchment paper. Lightly butter and flour sides of pans.
- In a large bowl, whisk together pumpkin, brown sugar, eggs, and melted Browned Butter until well combined.
- In a medium bowl, whisk together flour, pie spice, baking powder, baking soda, and salt. Gradually add flour mixture to pumpkin mixture, whisking just until combined. Divide batter among prepared pans, smoothing flat.
- Bake until a wooden pick inserted in center comes out clean, 28 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
- Reserve ½ cup (128 grams) Brown Butter Frosting. Spread 1 cup (255 grams) Brown Butter Frosting between each layer. Spread remaining frosting on top and sides of cake. Place reserved Brown Butter Frosting in a pastry bag fitted with a Wilton 1M star tip. Pipe frosting on top of cake as desired. Serve immediately. Cover and refrigerate for up to 3 days.
- In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, 10 to 12 minutes. Transfer to a medium bowl, and let cool slightly, about 5 minutes.
- Refrigerate Browned Butter for 15 minutes, stirring halfway through. (It will be thickened but not set.)
- In the bowl of a stand mixer fitted with the paddle attachment, beat Browned Butter, softened butter, and salt at medium-low speed until smooth. With mixer on low speed, gradually add confectioners' sugar, about 1 cup (120 grams) at a time, alternately with cream, about 1 tablespoon (15 grams) at a time, beating until smooth after each addition. Add vanilla extract. Increase mixer speed to medium, and beat until fluffy, about 2 minutes.
PUMPKIN SPICE CAKE I
If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.
Provided by Lisa Yelverton
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
- In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 50.2 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 380 mg, Sugar 30.1 g
PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING
Get fall into full swing with sweet flavor, warm spices, and moist texture! Then, add your magic touch with a scene-stealing slightly burnt brown butter icing that adds just the right amount of richness and sweetness to take these cookies over the top, right where you like it. And while we don't like to play favorites, we'd be lying if we didn't mention these pumpkin cookies with brown butter frosting are on our list of unbeatable recipes. Take our word for it, try them for yourself, and create a bite of amazing 100% from scratch. It all comes together in just over an hour! So what are you waiting for?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 30
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
- On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
- Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
- In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
- Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.
Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 21 g, TransFat 0 g
PUMPKIN SPICE CAKE WITH BROWNED BUTTER FROSTING
You must try this cake. I can't think of enough words to describe how good it is. Keep your eye on the butter for the frosting. You want it to be a nice nutty light brown - don't let it get too dark or it may taste a little burnt. This frosting will set up quickly and can be difficult to spread if you skimp on the milk, so add a little more than you think you will need.
Provided by Laurel Becker
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Allow butter and eggs to stand at room temperature for 30 minutes.
- Meanwhile, grease and flour two 8" cake pans.
- In a bowl, stir together flour, baking powder, cinnamon, baking soda, ginger, salt, nutmeg and cloves until mixed. Set aside.
- In a large mixing bowl with an electric mixer beat softened butter and shortening on high speed for 30 seconds. Add sugar and vanilla and continue mixing. Add eggs, one at a time, beating well after each addition.
- In a small bowl, stir together buttermilk and pumpkin. Alternately add flour mixture and pumpkin mixture to butter and sugar mixture, ending with flour mixture. Beat on low speed just until combined. Pour into prepared pans. Batter will be thick. Use a spatula to spread evenly in pans or cakes will be lumpy.
- Bake in a preheated 350°F oven for 30 to 35 minutes or until cake tests done. Cool in pans for 10 minutes then turn out onto wire rack to cool completely.
- For Frosting:.
- Melt butter in a small saucepan over medium heat. Reduce heat to medium low and continue cooking at a simmer until butter turns the color of light brown sugar. This will take a few minutes. Remove from heat and let stand at room temperature for 15 minutes.
- Meanwhile, in a large mixing bowl combine powdered sugar with milk and vanilla. Add browned butter and beat with an electric mixer on low speed until combined. Beat on high speed, adding more milk as needed to get a spreading consistency.
- Frost cake. If using, press toasted pecans around side of cake. Can take a sieve or sifter and dust the top with pumpkin pie spice if you wish.
Nutrition Facts : Calories 609.5, Fat 21.1, SaturatedFat 11.3, Cholesterol 77.1, Sodium 323.1, Carbohydrate 103.5, Fiber 1.2, Sugar 85.2, Protein 4.2
PUMPKIN SPICE CUPCAKES WITH BROWN BUTTER BUTTERCREAM
Provided by Food Network
Time 43m
Yield 24 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, cinnamon, ground cloves, and salt. Set the bowl aside. In a large bowl using an electric mixer on low speed, combine the sugar, oil, applesauce, vanilla extract, and pumpkin. Add the eggs 1 at a time. Mix on low until combined. Gradually add the flour mixture until just combined.
- Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, about 20 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
- In a saucepan, heat 1/2 cup butter over medium-low heat until lightly browned, about 8 minutes. Cool. In a large bowl using an electric mixer on medium speed, beat the remaining 1/2 cup butter for 30 seconds. Add the cooled brown butter and beat until combined. Add the powdered sugar and vanilla. Beat in the buttermilk, 1 tablespoon at a time, until spreadable.
PUMPKIN TRUFFLE POUND CAKE WITH BROWNED BUTTER ICING
Hide a luscious surprise--a thick band of semisweet chocolate--in the center of this rich cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 16
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour (or spray with baking spray with flour). In 1-quart saucepan, heat condensed milk and chocolate chips over medium-low heat, stirring occasionally, until chocolate is melted. Remove from heat; set aside.
- In medium bowl, mix flour, baking powder, baking soda, pumpkin pie spice and salt until blended; set aside.
- In large bowl, beat 1 1/2 cups butter, the granulated sugar and brown sugar with electric mixer on medium speed about 2 minutes or until well blended. Add eggs, one at a time, beating well after each addition. On low speed, beat in flour mixture in 3 additions alternately with pumpkin until well blended (batter will be thick).
- Spoon 2/3 of batter (about 5 cups) into pan, bringing batter up about 1 inch on tube and on outside edge of pan. Stir chocolate mixture; spoon into center of batter, being careful not to touch sides of pan. Spoon remaining cake batter (about 2 cups) over filling; smooth top.
- Bake 55 to 65 minutes or until toothpick inserted in center of cake comes out clean and center of crack is dry to touch. Cool cake in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
- Place cooled cake on serving plate. In 1-quart saucepan, heat 1/4 cup butter over medium heat, stirring occasionally, until golden brown. Pour browned butter into medium bowl; stir in powdered sugar, vanilla and milk, 1 tablespoon at a time, until spreadable (mixture will thicken as it cools). Let stand 1 to 2 minutes or until slightly cool; stir. Drizzle over cake.
Nutrition Facts : Calories 510, Carbohydrate 60 g, Cholesterol 135 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 40 g, TransFat 1 g
PUMPKIN SPICE CAKE WITH BROWN SUGAR FROSTING
Add delicious fall flavor to a pumpkin spice cake with brown sugar frosting. Pumpkin Spice Cake with Brown Sugar Frosting features the perfect amount of sugar, spice and everything nice-plus delicious cream cheese.
Provided by My Food and Family
Categories Dairy
Time 1h50m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Beat first 5 ingredients in large bowl with mixer until well blended. Stir in nuts. Pour into 13x9-inch pan sprayed with cooking spray.
- Bake 30 to 32 min. or until toothpick inserted in center comes out clean. Cool completely.
- Beat Neufchatel and sugar in small bowl with mixer until well blended. Add COOL WHIP; mix well. Spread over cake.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
PUMPKIN SPICE CAKE WITH CINNAMON CREAM CHEESE FROSTING
This is a super easy and deliciously different pumpkin dessert. Great for the holidays or just for a quick get together
Provided by JPAULEYBUCKNER
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Whisk together the pumpkin, cinnamon, cloves and nutmeg. Set aside.
- In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla.
- Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make cream cheese frosting: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cake.
Nutrition Facts : Calories 503 calories, Carbohydrate 58.6 g, Cholesterol 83.4 mg, Fat 28.2 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 12.9 g, Sodium 435.3 mg, Sugar 40.6 g
More about "pumpkin spice cake with browned butter frosting recipes"
SPICE CAKE WITH BROWN BUTTER FROSTING - BAKE OR BREAK
From bakeorbreak.com
PUMPKIN SPICED COFFEE CAKE WITH BROWN BUTTER GLAZE
From anaffairfromtheheart.com
BROWN BUTTER PUMPKIN LAYER CAKE - RECIPE - FINECOOKING
From finecooking.com
PUMPKIN CAKE WITH BROWN BUTTER ICING - THE SPRUCE EATS
From thespruceeats.com
AUTHENTIC FOODS - PUMPKIN SPICE CAKE WITH BROWN BUTTER FROSTING …
From authenticfoods.com
PUMPKIN SPICE BROWN BUTTER FROSTING - BUTTERCREAM FROSTING RECIPE!
From picky-palate.com
CHOCOLATE BROWN SUGAR BUTTER CAKE WITH SPICED PUMPKIN FROSTING
From countryliving.com
PUMPKIN SHEET CAKE WITH BROWNED BUTTER CINNAMON ICING
From foodfolksandfun.net
THE BEST PUMPKIN SPICE BUTTERCREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
SPICE CAKE WITH BROWN BUTTER FROSTING - BAKE OR BUST
From bakeorbust.com
SPICE CAKE WITH BROWN SUGAR FROSTING - CREME DE LA CRUMB
From lecremedelacrumb.com
PERFECT PUMPKIN CAKE WITH MAPLE FROSTING | COOKIES AND CUPS
From cookiesandcups.com
PUMPKIN SPICE CAKE WITH BROWN BUTTER FROSTING (LOW CARB, GLUTEN …
From asweetlife.org
SPICE CAKE WITH BROWN BUTTER CREAM CHEESE FROSTING
From butternutbakeryblog.com
BEST PUMPKIN CAKE WITH BROWN BUTTER MAPLE FROSTING
From thedomesticrebel.com
PUMPKIN SNACK CAKE WITH BROWNED BUTTER FROSTING
From melissassouthernstylekitchen.com
EASY SPICE BUNDT CAKE WITH BROWN BUTTER ICING - THE FOODIE AFFAIR
From thefoodieaffair.com
PUMPKIN SPICE BUNDT CAKE WITH BROWN SUGAR GLAZE
From momlovesbaking.com
BROWN BUTTER PUMPKIN LAYER CAKE | OLIVE & MANGO
From oliveandmango.com
PUMPKIN SPICE CAKE WITH BROWN SUGAR ICING RECIPE
From buzzchomp.com
PUMPKIN SPICE CAKE WITH BROWN SUGAR FROSTING – DESSERTS BY ELLIE
From dessertsbyellie.com
BROWNED BUTTER PUMPKIN CAKE WITH SALTED CARAMEL FROSTING
From cookingclassy.com
PUMPKIN SPICE CAKE WITH BROWNED BUTTER FROSTING
From bigoven.com
PUMPKIN SHEET CAKE WITH BROWN BUTTER FROSTING - DEAR CRISSY
From dearcrissy.com
PUMPKIN BUTTERMILK BUNDT CAKE WITH BROWN BUTTER ICING
From thebakerchick.com
PUMPKIN CAKE WITH BROWNED BUTTER FROSTING - CRAZY FOR CRUST
From crazyforcrust.com
PUMPKIN FIREBALL CAKE RECIPE - THERESCIPES.INFO
From therecipes.info
PUMPKIN SPICE LAYER CAKE WITH BROWNED BUTTER CREAM CHEESE …
From confectionsofadietitian.com
PUMPKIN SHEET CAKE WITH BROWN BUTTER FROSTING - A COZY KITCHEN
From acozykitchen.com
PUMPKIN CAKE WITH BROWN BUTTER ICING RECIPE - RECIPES.NET
From recipes.net
PUMPKIN SPICE CUPCAKES WITH MAPLE BROWN BUTTER BUTTERCREAM …
From pinterest.com
PUMPKIN CAKE RECIPE UK - ROSALIND HUYNH
From yours-fatefully.blogspot.com
PUMPKIN SPICE CAKE WITH BUTTERCREAM ICING - A QUAINT LIFE
From aquaintlife.com
THIS PUMPKIN CAKE WITH BROWN SUGAR FROSTING IS THE ULTIMATE ...
From vogue.com
QUICK AND EASY BROWN BUTTER PUMPKIN CAKE RECIPE
From confessionsofabakingqueen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #occasion #low-protein #desserts #fall #cakes #dietary #seasonal #low-in-something
You'll also love