Pumpkin Layer Cake with Brown Butter Cream Cheese

This Pumpkin Layer Cake with Brown Butter Cream Cheese needs to be on your holiday menu! Six layers of super moist spiced pumpkin cake, crowned with the most delicious cream cheese icing imaginable - you'll flip for the flavor!

Course Dessert

Cuisine American

Keyword pumpkin cake, pumpkin layer cake

Prep Time 1 30

Cook Time 40

Total Time 2 10

Servings

Calories 814kcal

Author Erica

Ingredients

Pumpkin Layer Cake

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 teaspoons cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
¼ teaspoon cardamom
½ cup unsalted butter room temperature
1 cup granulated sugar
½ cup brown sugar packed
3 large eggs room temperature
1 ¾ cups pumpkin puree
¼ cup vegetable oil
2 teaspoons vanilla extract
¾ cup milk

Brown Butter Cream Cheese

½ cup unsalted butter
½ teaspoon kosher salt
1 cup cream cheese softened
1 teaspoon vanilla extract
½ teaspoon cardamom
2 cups powdered sugar sifted
2 Tablespoons heavy whipping cream

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Instructions

Pumpkin Layer Cake

Preheat oven to 350 degrees F. Grease and flour 3, 6-inch (or 2, 8-inch) cake pans and line the bottoms with parchment paper.
In a large bowl, combine flour, baking powder, baking soda, salt, and spices. Whisk well and set aside.
In a stand mixer or using a hand mixer, cream butter and sugars together for 2 minutes on medium speed until fluffy and pale. Add eggs in one at a time, beating well between additions. Mix in pumpkin puree, oil, and vanilla until combined.
Alternate adding the ⅓ of the flour mixture and ½ the milk on low speed until it's all incorporated and combined completely. Don't over-mix to avoid a tough crumb.
Use a kitchen scale to divide batter evenly between the prepared pans. Bake on middle rack for 38-42 minutes, until tops are rounded and a toothpick inserted in the center comes out clean (If using 8-inch pans, bake time will be closer to 25-30 minutes.)
Allow cakes to cool in pans for 10 minutes, then remove cakes to cooling rack and cool completely.

Brown Butter Cream Cheese

Cut butter into tablespoon-sized pieces. In a small saucepan set over medium heat, melt butter, stirring constantly to ensure even melting. Add salt and continue to stir as the butter bubbles and foams. When the butter turns a light brown, you begin to see tiny brown bits appear as you stir, and the heavenly nutty aroma makes you want to swoon, remove the butter from the heat and place it in a cool bowl. Waiting too long will result in burnt butter! Allow to cool slightly, then place in the fridge for 15 minutes to solidify it.
In a stand mixer or using a hand mixer, beat cream cheese and chilled brown butter for 1 minute on high speed until well blended. Add vanilla and cardamom and blend well, scraping down the sides of bowl as needed.
Blend powdered sugar in on low speed ½ cup at a time until all is added, then mix on high speed for 2 minutes. Add heavy cream and, using the whip attachment, return speed to high and whip until icing is fluffier, 1-2 minutes.

When ready to assemble:

Using a sharp serrated knife, carefully slice each cooled cake layer in half horizontally. Place a layer on a cake board or plate and, using an offset spatula, fill and spread ¼-1/3 cup icing to cover layer. Repeat with remaining layers, then chill for 30 minutes in the fridge.
Use the remaining icing to cover the top and outside of the cake, spreading evenly and creating a swirl on top. Use a spatula or cake comb to scrape extra icing from the sides to create a "naked' look. Add a little pop of colorful fall sprinkles to the top if desired.

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