Ingredients for Pumpkin Spice Cake With Browned Butter Frosting
- 1 cup (2 sticks) unsalted butter, softened (plus extra for frosting)
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- Ground Ginger
- 1/2 teaspoon salt
- Ground Nutmeg
- Ground Cloves
- Shortening
- Sugar
- Vanilla
- Buttermilk
- Canned Pumpkin
- Pecans
- 3 cups powdered sugar
- 1/4 cup milk (plus more, as needed, for desired consistency)
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How to Make Pumpkin Spice Cake With Browned Butter Frosting
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, salt, and cinnamon.
- In a separate bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin puree, vanilla extract, and molasses.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the frosting: In a medium saucepan, melt the butter over medium heat. Cook, swirling the pan occasionally, until the butter turns a light nutty brown color (about 5-7 minutes). Be careful not to burn it!
- Remove from heat and let the browned butter cool slightly.
- In a large bowl, beat the browned butter and powdered sugar together until smooth. Gradually add the milk, beating until light and fluffy. Add vanilla extract.
- Frost the cooled cake and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
340g
Fat
56g
Carbs
34g
