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Slice of pumpkin cake with brown butter cream cheese frosting
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Pumpkin Cake with Cream Cheese Frosting

This pumpkin cake is incredibly flavorful with warm spices and pumpkin. It's super moist and the batter comes together with very little effort. Included are options for both a brown butter cream cheese frosting or classic cream cheese frosting. Either option is smooth, creamy and not too sweet - but the brown butter frosting has a warm undertone that really adds to the flavor.
Prep Time45 minutes
Cook Time35 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cake with Cream Cheese Frosting
Servings: 15 slices
Author: Fiona Dowling

Equipment

  • 9x13 inch (23 x 33 cm) baking pan*

Ingredients

Pumpkin Cake

  • 2 cups all-purpose flour (250 grams)
  • 2 teaspoons cinnamon
  • ½ teaspoon ginger powder
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup vegetable oil (240 ml) or canola oil
  • ¾ cup brown sugar (158 grams) light or dark
  • ¾ cup granulated sugar (150 grams)
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon orange zest
  • 15 ounce pumpkin puree (440 ml) about 2 cups

Brown Butter Cream Cheese Frosting (or Regular Cream Cheese Frosting

  • 1/2 cup unsalted butter (112 grams) slightly softened
  • 8 ounce full-fat cream cheese (226 grams) brick style, slightly softened
  • 3 - 3½ cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 tablespoon whipping cream if needed

Instructions

Pumpkin Cake

  • Preheat the oven to 350F (180C). Lightly grease and flour a 9x13 inch (23x33 cm) baking pan.
  • In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda and salt. Set aside.
  • In a separate large bowl, beat together the oil, brown sugar, granulated sugar, eggs, vanilla, orange zest and pumpkin puree. This can also be done by hand with a wire whisk. When finished, there should be no lumps of brown sugar or pieces of egg.
  • Make a well in the middle of the dry ingredients and pour the wet ingredients into the well. Mix together until smooth. I always do a few stirs by hand with a wire whisk first, then whisk until smooth. Alternatively, you could do a few stirs by hand first, then beat with an electric mixer.
  • Pour the batter into the prepared pan and smooth the top. Bake in the middle of the preheated oven for about 35-40 minutes.
  • Cool the cake in the pan. If you'd like to speed up the process, after about 30 minutes place in the fridge. I recommend placing a cooling rack on the shelf (because the bottom of your pan will still be warm), then placing the cooling rack on top.

Brown Butter Cream Cheese Frosting

  • Cut the butter into cubes and place in a saucepan over low-medium heat. Melt the butter. Once melted, keep the pan on the heat while occasionally stirring/swirling the pan. It will start to bubble and then you'll see brown flecks form. Once it is giving off a nutty aroma and you see the light brown flecks, remove from the heat and pour into a heatproof bowl. If any of the milk solids have accidentally burned, pour the butter through a metal sifter to remove any large, burned milk solids. Cool the butter, then transfer to the fridge to harden. I always brown the butter the night before I plan to make the frosting. **Never attempt to make frosting with melted butter.
  • Take the browned, hardened butter out of the fridge about 20 minutes before making the frosting. In a large bowl, beat the butter until smooth and creamy. This may take 3-5 minutes. It's important that there are no lumps after this step is complete.
  • Add the cream cheese, cut into cubes into the bowl and beat together until smooth.
  • Add in 2½ cups powdered sugar, along with the vanilla and salt. Beat together, starting with the mixer on a low speed. If needed, beat in a little extra powdered sugar or 1 tablespoon of whipping cream if the frosting seems to thin.
  • Ensure the cake is fully cooled, then frost with an offset spatula or the back of a spoon.

Cream Cheese Frosting

  • In a large bowl, beat the butter until smooth. Add in the cream cheese, cut into cubes, and beat until combined.
  • Add in 2 ½ cups powdered sugar, along with the vanilla and salt. Mix together, starting with the mixer on a low speed and gradually increasing until combined. If you feel the frosting needs to be a little sweeter, mix in a bit more powdered sugar, or if it seems too thick mix in 1 tablespoon whipping cream.
  • Frost the cooled cake using an offset spatula or the back of a wooden spoon.

Notes

  1. Spices: Instead of the spices and amounts listed, you can use 1 1/2 teaspoons pumpkin pie spice and teaspoon cinnamon. 
  2. Pumpkin: Be sure to use 100% pure pumpkin puree and not canned pumpkin pie filling. 
  3. Cream Cheese: Always use full fat, brick style cream cheese. Do not use low fat, spreadable, or anything that comes in a tub. 
  4. Make Ahead Tips: Cake can be made 1 day in advance, cooled fully, covered and stored at room temperature or in the fridge. Make the brown butter 1 day in advance, cool fully, then cover and place in the fridge to solidify. 
  5. Storage: Store leftovers covered or in an airtight container in the fridge for up to 4 days. Let cake sit on the counter for about 30 minutes before enjoying. 
  6. Nutrition: Details provided are an estimate only based on 1 slice with frosting, assuming that the cake is sliced into 15 uniform pieces. 

Nutrition

Calories: 502kcal | Carbohydrates: 61g | Protein: 4g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 258mg | Potassium: 186mg | Fiber: 1g | Sugar: 46g | Vitamin A: 4875IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 2mg