Pumpkin Browned Butter Caramel Cake

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.

Course: Dessert, Snack

Cuisine: American, autumn, fall

Keyword: browned butter, buttercream, cake, caramel, cream cheese, fall, layer cake, pumpkin, pumpkin cake

Servings: 12

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.

Notes

See blog for dietary substitutions on dairy and gluten ingredients.