Decadent Brown Butter Pumpkin Delight Cake
Indulge in the rich flavors of this Decadent Brown Butter Pumpkin Delight Cake, a stunning dessert inspired by Fine Cooking. This layered masterpiece features moist pumpkin cake infused with warm spices and brown butter, paired perfectly with a creamy, luscious cream cheese frosting. Topped with a delightful, gingery glazed nut mixture, this cake is a crowd-pleaser that's perfect for fall gatherings, holiday celebrations, or any occasion that calls for a touch of sweetness and elegance. Elevate your dessert game with this delightful treat that promises joy in every bite!
10
Servings
390
Calories
23
Ingredients
Ingredients
Vegetable oil
2 teaspoons (for greasing the baking dish)
Sugar pumpkin
1 medium-large (cut in half and seeded)
Unsalted butter
6 ounces (for the cake and more for the pans)
Unbleached all-purpose flour
9 ounces (more for the pans)
Baking soda
1.5 teaspoons
Ground cinnamon
1.5 teaspoons
Ground ginger
1 teaspoon
Table salt
3/4 teaspoon
Ground cloves
1/4 teaspoon
Granulated sugar
1.5 cups
Light brown sugar
2/3 cup (firmly packed)
Large eggs
2
Buttermilk
1/3 cup
Unsalted butter
1.5 tablespoons (for nut topping)
Pecans
2/3 cup
Raw hulled pepitas
1/2 cup
Light brown sugar
2 tablespoons (firmly packed)
Table salt
1/4 teaspoon
Crystallized ginger
1.5 tablespoons (chopped)
Unsalted butter
8 ounces (for frosting)
Cream cheese
16 ounces (at room temperature)
Light brown sugar
1/2 cup (firmly packed)
Confectioners' sugar
10 ounces
Instructions
1
Preheat the oven to 350°F (175°C) and position a rack in the center. Lightly brush a 9x13-inch baking dish with vegetable oil.
2
Place the halved sugar pumpkin cut-side down in the baking dish. Bake until tender, about 45 minutes. Let cool, then peel and purée the flesh in a food processor until smooth. Reserve 1-1/2 cups of purée for the cake, and store any extra for future use.
3
Butter and flour two 9-inch round cake pans, or line the bottoms with parchment paper after buttering them.
4
In a heavy-duty saucepan, melt 6 ounces of unsalted butter over medium heat. Swirl occasionally until it turns a nutty golden-brown, about 4 minutes. Remove from heat and let cool slightly.
5
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, salt, and cloves. In a large bowl, whisk the reserved pumpkin purée with granulated sugar, brown sugar, eggs, and buttermilk until well combined.
6
Gently fold in the dry ingredients until just mixed, and add in the cooled brown butter. Ensure everything is evenly incorporated.
7
Divide the batter evenly between the prepared cake pans and bake for about 28 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes before inverting them onto cooling racks. Remove parchment paper if using and allow cakes to cool completely.
8
To prepare the nut topping, melt 1.5 tablespoons of butter in a nonstick skillet over medium heat. Add in the pecans and pepitas, cooking until the pecans brown slightly and the pepitas begin to pop, about 2 minutes. Sprinkle in brown sugar and salt, stirring until melted and glazed. Add the chopped crystallized ginger and remove from heat to cool.
9
To make the frosting, melt 8 ounces of unsalted butter in another saucepan over medium heat until brown, about 4 minutes. Let cool and separate the browned solids by chilling the melted butter briefly in the freezer.
10
In a mixing bowl, beat the softened brown butter with cream cheese and brown sugar until light and fluffy. Gradually add confectioners' sugar until fully incorporated and creamy.
11
To assemble the cake, place one layer on a serving plate. Spread a layer of frosting (about 1/2 cup) on top and sprinkle with 1/2 cup of the nut topping. Place the second layer on top and frost the entire cake with the remaining cream cheese frosting.
12
Decorate the top with the remaining nut topping, forming a ring about 1.5 inches from the edge. Slice and serve, or refrigerate until ready to enjoy.
Nutrition Information
24g
Fat
33g
Carbs
3.6g
Protein
18g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Brown Butter Pumpkin Delight Cake?
It is a layered dessert inspired by Fine Cooking featuring moist pumpkin cake infused with warm spices and brown butter, paired with cream cheese frosting and a gingery glazed nut mixture.
How many servings does this pumpkin cake recipe provide?
This recipe is designed to yield approximately 10 servings.
What are the nutritional facts per serving?
Each serving contains approximately 390 calories, 24g of fat, 33g of carbohydrates, 18g of sugar, and 3.6g of protein.
What temperature should I preheat my oven to?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What type of pumpkin should I use for the puree?
The recipe calls for one medium-large sugar pumpkin, which is roasted and pureed to create 1.5 cups of fresh pumpkin flesh.
How long does it take to bake the fresh pumpkin?
The halved sugar pumpkin should be baked cut-side down for about 45 minutes until tender.
What size cake pans are required?
You will need two 9-inch round cake pans for this layered cake.
How do I prepare the cake pans?
Butter and flour the pans, or butter them and line the bottoms with parchment paper for easy removal.
How do you make the brown butter for the cake batter?
Melt 6 ounces of unsalted butter over medium heat, swirling until it turns a nutty golden-brown, which takes approximately 4 minutes.
Which dry ingredients are whisked together for the cake?
The dry mixture includes all-purpose flour, baking soda, ground cinnamon, ground ginger, table salt, and ground cloves.
What wet ingredients are mixed with the pumpkin puree?
The pumpkin puree is whisked with granulated sugar, light brown sugar, two large eggs, and buttermilk.
How long do the cake layers need to bake?
The cake layers should bake for about 28 minutes or until a toothpick inserted in the center comes out clean.
How long should the cakes cool before inverting them?
Allow the cakes to cool in their pans for about 10 minutes before inverting them onto cooling racks.
What is in the glazed nut topping?
The topping consists of pecans, raw hulled pepitas, light brown sugar, salt, and chopped crystallized ginger.
How is the nut topping prepared?
Melt butter in a skillet, brown the pecans and pepitas, stir in brown sugar and salt until glazed, then add crystallized ginger.
What ingredients are needed for the cream cheese frosting?
The frosting is made from 8 ounces of browned butter solids, 16 ounces of cream cheese, light brown sugar, and 10 ounces of confectioners' sugar.
How do you prepare the butter for the frosting?
Melt 8 ounces of butter until brown, then chill it briefly in the freezer to separate the solids used for the frosting.
How do I assemble the cake layers?
Place one layer on a plate, spread 1/2 cup of frosting and 1/2 cup of nut topping on it, then add the second layer and frost the exterior.
What is the recommended decoration for the cake?
Decorate the top by forming a ring with the remaining nut topping about 1.5 inches from the edge of the cake.
Is there any crystallized ginger in this recipe?
Yes, 1.5 tablespoons of chopped crystallized ginger are included in the nut topping for a spicy kick.
Can I use canned pumpkin instead of fresh sugar pumpkin?
While the recipe specifies a roasted sugar pumpkin, you can substitute with 1.5 cups of canned pumpkin puree if necessary.
What are pepitas?
Pepitas are raw hulled pumpkin seeds, used here in the nut topping for texture and flavor.
How much buttermilk is used in the recipe?
The recipe requires 1/3 cup of buttermilk for the cake batter.
What kind of flour is best for this cake?
The recipe calls for 9 ounces of unbleached all-purpose flour.
How many eggs are required?
This recipe uses 2 large eggs.
What is the total amount of butter needed for the entire recipe?
You will need approximately 15.5 ounces of butter total: 6oz for the cake, 1.5 tbsp for the topping, and 8oz for the frosting.
Does the frosting contain brown sugar?
Yes, the frosting uses 1/2 cup of firmly packed light brown sugar in addition to confectioners' sugar.
How should the cake be stored?
The cake can be served immediately or refrigerated until you are ready to enjoy it.
What makes this cake 'decadent'?
The combination of brown butter in both the batter and frosting, along with fresh pumpkin and a glazed ginger-nut topping, creates a rich and elegant profile.
Is this a good recipe for holiday celebrations?
Yes, its warm spices and pumpkin flavor make it a perfect centerpiece for fall gatherings and holiday celebrations.