1. Can I make this Pumpkin Spice Cake in advance?

Yes, you can prepare the Pumpkin Spice Cake ahead of time. The cake layers can be baked up to two days in advance and stored in an airtight container at room temperature. The frosting can be made in advance as well; just store it in the refrigerator, and bring it to room temperature before frosting the cake.

2. How do I store leftover Pumpkin Spice Cake?

Leftover Pumpkin Spice Cake can be stored at room temperature for up to 4-5 days, as long as it's covered properly to retain moisture. If you want to extend its shelf life, you can store the cake in the fridge for up to a week, though the frosting may firm up a little. Ensure it is well wrapped to avoid drying out.

3. Can I freeze Pumpkin Spice Cake?

Yes, you can freeze the un-frosted cake layers. Wrap them tightly in plastic wrap and foil, or place them in a freezer-safe bag. The cake layers can be frozen for up to 2 months. Thaw them at room temperature before frosting and serving.

4. Can I substitute the brown butter frosting with regular buttercream?

Yes, you can substitute the brown butter frosting with regular buttercream. However, the brown butter frosting adds a distinct nutty flavor that pairs perfectly with the pumpkin cake. If you want a lighter option, cream cheese frosting would also be a great alternative

Pumpkin Spice Cake Recipe – Easy & Delicious

Name: Pumpkin Spice Cake Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1/2 cup salted butter, room temperature; 3 tablespoons vegetable oil; 1 cup light brown sugar, packed; 1/2 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 15 ounces pumpkin puree; 1 1/2 teaspoons pumpkin pie spice; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; 1/2 teaspoon baking soda; 2 teaspoons baking powder; 1 1/2 cups all-purpose flour; 1 1/2 cups butter (for frosting); 4 teaspoons vanilla extract (for frosting); 7-9 tablespoons milk (for frosting); 6 cups powdered sugar (for frosting)

Description

This moist Pumpkin Spice Cake with Brown Butter Frosting is a delightful autumn treat. With a rich blend of warm spices and a nutty brown butter frosting, this cake is perfect for fall celebrations or cozy family gatherings.

Ingredients

Scale

1/2 cup salted butter, room temperature
3 tablespoons vegetable oil
1 cup light brown sugar, packed
1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
15 ounces pumpkin puree
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon baking soda
2 teaspoons baking powder
1 1/2 cups all-purpose flour
1 1/2 cups butter (for frosting)
4 teaspoons vanilla extract (for frosting)
7-9 tablespoons milk (for frosting)
6 cups powdered sugar (for frosting)

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Instructions

Preheat the oven to 350°F (175°C). Grease two 8-inch cake pans and dust with flour.
In a large bowl, sift together pumpkin pie spice, cinnamon, cloves, ginger, baking soda, baking powder, and flour. Whisk to combine.
In a separate bowl, cream together the salted butter, vegetable oil, light brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Then add the vanilla extract and mix until combined.
Stir in the pumpkin puree and mix until smooth.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
For the frosting: In a saucepan, melt the butter over medium-high heat. Let it cook until it turns a deep golden-brown color, about 10 minutes. Remove from heat and let it cool for 15-20 minutes.
Mix in the vanilla extract, powdered sugar, and milk, beating until smooth. Whip on high for 1 minute until fluffy.
Once the cakes have cooled, spread the brown butter frosting evenly over the layers.

Notes

Don’t overmix the batter to avoid a dense cake.
Use 100% pumpkin puree, not pumpkin pie filling.
Fluff your flour before measuring to ensure accurate amounts.
Store the cake at room temperature for up to 4-5 days.
For a four-layer cake, double the recipe and bake in four 8-inch pans.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 660 kcal
Sugar: 70g
Sodium: 330mg
Fat: 30g
Saturated Fat: 19g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 93g
Fiber: 2g
Protein: 6g
Cholesterol: 140mg