Pumpkin Cake with Brown Butter Cream Cheese Frosting

Name: Pumpkin Cake with Brown Butter Cream Cheese Frosting
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12
Cuisine: American
Ingredients: 2 cup All-Purpose Flour (2 cups all purpose flour); 2 tsp Baking Powder (2 teaspoons baking powder); 1 tsp Bicarbonate of Soda (1 teaspoon baking soda); 1 ¼ tsp Table Salt (1 teaspoon salt + 1/4 teaspoon salt); 1 tbsp Pumpkin Pie Spice (1 tablespoon pumpkin pie spice + 1/2 teaspoon pumpkin pie spice); 1 cup Unsalted Butter (1/2 cup unsalted butter, melted + 1/2 cup unsalted butter, diced); ½ cup Greek Yogurt (1/2 cup whole milk greek yogurt); 1 oz Pumpkin Purée (1 – 15oz can pumpkin puree — up to 15); 1 cup Dark Brown Sugar (1 cup dark brown sugar); 4 pieces Egg (4 eggs); 3 tsp Vanilla (2 teaspoons vanilla extract + 1 teaspoon vanilla extract); 8 oz Cream Cheese (8 oz cream cheese); 3 cup Icing Sugar (3 cups confectioner’s sugar)

Pumpkin Cake with Brown Butter Cream Cheese Frosting - Dessert (American)

60 minAmerican

Servings12

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Steps

1Preheat oven to 350 degrees. Grease a 9×13 sheet cake pan with avocado oil or non-stick spray and then line with parchment paper.
2Add the flour, baking powder, baking soda, salt, and pumpkin pie spice to a large mixing bowl. Whisk together until well combined and set aside.
3To another large mixing bowl add the melted butter, greek yogurt, pumpkin puree, dark brown sugar, eggs, and vanilla extract. Whisk together until well combined.
4Carefully fold the dry ingredients into the wet until mixed. Next, pour the batter into the prepared pan, using an offset spatula to spread the batter into an even layer in the pan.
5Bake the cake at 350 degrees for 35-40 minutes or until a tooth pick inserted in the center comes out clean.
6Make the Cream Cheese Frosting
7Add the cream cheese and browned butter to a large mixing bowl. Cream the butter and cream cheese together on high until smooth and creamy. Next, add the confectioner’s sugar, vanilla extract, pumpkin pie spice, and salt. Beat the frosting on low speed for around 30 seconds to incorporate and then increase to high speed. Beat the frosting on high for around 2 minutes until fluffy.
8Once the cake has cooled completely, cover with the cream cheese frosting. You can place it in the fridge to help the cream cheese frosting set up a bit. Slice and serve.