Bursting with pure pumpkin purée, dark brown sugar, and plenty of spices, this Pumpkin Browned Butter Caramel Cake is sure to delight every last one of your fall senses.
When the leaves start to change color, and a chill fills the air, there's nothing quite like the comforting aroma of warm spices and pumpkin wafting from the kitchen. Fall is the season of indulgence, and what better way to embrace it than with a Pumpkin Browned Butter Caramel Cake? I promise you that it's much easier than you might think, and I'm so excited to share the creation of this decadent dessert with you. Let's make it.
Ingredients:
Salted butter
Granulated sugar
Dark brown sugar
Large eggs
Sour cream
Pure pumpkin purée
Pure vanilla extract
Ground cinnamon
Ground nutmeg
Ground cloves
Salt
Baking powder
All purpose flour
Whole or 2% milk
Cream cheese
Powdered sugar
Heavy cream, optional as needed
The caramel sauce
This 3-ingredient homemade caramel sauce is made of perfectly proportioned granulated sugar, salted butter, and heavy cream. Trust me when I say you're going to want a jar of this in your fridge at all times for when the craving strikes!
If you need a quick fix and don't have time to make the caramel, my go-to recommendation for store-bought is always Trader Joe's caramel sauce. It is made of simple ingredients and is truly the best store-bought caramel I've had. You will need about ¾ cup of caramel sauce for this recipe, give or take if you’d like more or less.
The pumpkin cake
This pumpkin cake is comprised of three incredible layers filled with pumpkin purée, dark brown sugar, cinnamon, nutmeg, and cloves. The sour cream gives it a soft texture, and the flavor is just incredible for fall.
Line the bottoms of three 6-inch round cake pans with parchment paper, and then spray the pans and the parchment generously with baking spray or pure olive oil spray. Set these aside.
Begin by creaming the salted butter, brown sugar, and granulated sugars together for thirty seconds. Next, add the pumpkin purée and sour cream. Blend until smooth, about 20 seconds. Add in your eggs and blend until no egg remains unmixed. Add the vanilla extract, cinnamon, nutmeg, cloves, baking powder, and salt. Give it a quick mix, and now it's time for the flour. Slowly add your flour and mix until no powder remains. Scrape the sides of the bowl as you go. This will ensure that the cake has an even finish. Add the milk and mix until just incorporated. Divide the batter evenly between the three prepared 6-inch pans. Bake at 350°F for 25 to 30 minutes, or until an inserted toothpick comes out clean and the cake top springs back when gently pressed.
Let the cakes cool in their pans on wire racks for at least 15 minutes, then flip each pan over onto the rack and tap gently all over. Lift the pan slightly. The cake should slide right out. Freeze for 20 minutes or until solid to make frosting easier.
The browned butter cream cheese frosting
What is the difference between cream cheese frosting and buttercream, you might ask? Traditional American buttercream is a combination of butter and powdered sugar, generally with some vanilla or other flavors added, while cream cheese frosting replaces some of the butter with cream cheese.
Browned buttercream cheese frosting is a delicious twist on the classic cream cheese frosting. The process of browning butter gives the frosting a nutty, caramel-like flavor that pairs perfectly with the sweetness of the cake.
Measure out ¼ cup of softened butter and place it in a small saucepan. Heat on high until the butter melts and begins to bubble and brown. Be sure to keep an eye on the butter as it browns, as it can quickly turn from brown to burnt. Also, be cautious, as the butter could splatter, and it is hot. Remove the butter and allow it to cool to room temperature before making the buttercream.
Add the butter, browned butter, and cream cheese to your stand mixer and beat for about 30 seconds. Add the remaining ingredients and mix on medium for a minute or so. Do not overbeat, or the frosting will become too airy and fluffy.
Assembling the cake
To assemble this cake, place one layer on a plate. Spread a small amount of frosting on the cake layer and pipe a “border” of frosting around the edge to hold the caramel sauce inside. Spoon a generous amount of caramel sauce onto your frosted layer and repeat with the next layer. Place your final layer on top of the cake, and then frost the entire cake with the rest of your buttercream, leaving about ½ cup of frosting for some decorative piping on the top. Spoon about ⅛ cup of caramel onto the top of the cake.
To finish it off, sprinkle the top with walnuts and press more around the base of the cake if desired. You can also swirl a bit of caramel into the frosting around the sides. Sprinkle with cinnamon and nutmeg.
Serve immediately and store any leftovers covered in the refrigerator for up to three days.
The products
Here is one link to all of the products I used in making this layer cake. I linked the 6-inch pans, both of my mixers, the parchment liners, my favorite bowls + piping tip, and more.
Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love.
The dietary substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Miyokos also makes a wonderful cream cheese that would be an excellent dairy free option in this frosting.
Kite Hill makes a dairy free sour cream for those wanting to avoid dairy in this cake.
Silk Dairy Free Heavy Cream is a great option for both the caramel and the frosting.
This Pumpkin Browned Butter Caramel Cake is a true embodiment of the flavors of fall. It's the perfect centerpiece for your autumn gatherings, and each bite will transport you to a world of warmth. Whether you're celebrating the season or simply craving a taste of comfort, this cake is sure to delight your senses.
If you loved this Pumpkin Browned Butter Caramel Cake recipe, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy.
Happy baking!
XO,
Heather
PS- try my Pumpkin Pie Shortbread Bars for an easy + delicious bar when that pumpkin pie craving strikes!
Pumpkin Browned Butter Caramel Cake
Ingredients
For the Pumpkin Layer Cake:
- ½ Cup Salted Butter, softened to room temperature
- ¾ Cup Dark Brown Sugar, packed
- ½ Cup Granulated Sugar
- 1 Large Egg + One Large Egg Yolk
- ¼ Cup Sour Cream
- ¾ Cup Pure Pumpkin Purée
- 1 Tablespoon Pure Vanilla Extract
- 2 Teaspoons Ground Cinnamon
- 1 Teaspoon Ground Nutmeg
- ¼ Teaspoon Ground Cloves
- ½ Teaspoon Salt
- 2 Teaspoons Double Acting Baking Powder
- 1 ¾ Cups All Purpose Flour
- ¼ Cup Whole or 2% Milk
For the Browned Butter Cream Cheese Frosting:
- 1 Cup Salted Butter, softened to room temperature and divided
- 6 Ounces Cream Cheese, softened to room temperature
- 3 Cups Powdered Sugar, sifted
- 2 Teaspoons Pure Vanilla Extract
- Splash of Heavy Cream, optional if needed
For the Filling + Toppings:
- 1 Cup Caramel Sauce, see blog for recipe link
- ½ Cup Walnuts, chopped (optional, for garnish)
- 1 Teaspoon Ground Cinnamon + ½ Teaspoon Ground Nutmeg for sprinkling, optional
Instructions
- For the Pumpkin Cake: Line the bottoms of three 6-inch round cake pans with parchment paper, and then spray the pans and the parchment generously with baking spray or pure olive oil spray. Set these aside.Begin by creaming the salted butter, brown sugar, and granulated sugars together for thirty seconds. Next add the pumpkin purée and sour cream. Blend until smooth, about 20 seconds. Add in your eggs and blend until no egg remains unmixed. Add the vanilla extract, cinnamon, nutmeg, cloves, baking powder, and salt. Give it a quick mix, and now it’s time for the flour. Slowly add your flour and mix until no powder remains.
- Scrape the sides of the bowl as you go. This will ensure that the cake has an even finish. Add the milk and mix until just incorporated. Divide the batter evenly between the three prepared 6-inch pans.Bake at 350°F for 25 to 30 minutes, or until an inserted toothpick comes out clean and the cake top springs back when gently pressed.Let the cakes cool in their pans on a wire racks for at least 15 minutes, then flip each pan over onto the rack and tap gently all over. Lift the pan slightly. The cake should slide right out. Freeze for 20 minutes or until solid to make frosting easier.
- For the Buttercream: Measure out ¼ cup of the softened butter and place it in a small saucepan. Heat on high until the butter melts and begins to bubble and brown. Be sure to keep an eye on the butter as it browns, as it can quickly turn from brown to burnt. Also be cautious as the butter could spit up and it is hot. Remove the butter and allow it to cool to room temperature before making the buttercream.
- Add the butter, browned butter, and cream cheese to your standing mixer and beat for about 30 seconds. Add remaining ingredients and mix on medium for a minute or so. Do not overbeat, or frosting will become too airy and fluffy.
- Assembling the Cake: To assemble this cake, place one layer on a plate. Spread a small amount of frosting on the cake layer and pipe a “border” of frosting around the edge to hold the caramel sauce inside. Spoon a generous amount of caramel sauce onto your frosted layer and repeat with the next layer. Place your final layer on top of the cake, and then frost the entire cake with the rest of your buttercream, leaving about ½ cup of frosting for some decorative piping on the top. Spoon about ⅛ cup of caramel onto the top of the cake.To finish it off, sprinkle the top with walnuts and press more around the base of the cake if desired. You can also swirl a bit of caramel into the frosting around the sides. Sprinkle with cinnamon and nutmeg.Serve immediately and store any leftovers covered in the refrigerator for up to three days.
Leave a Comment