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 hourhour30 minutesminutes
Cook Time 40 minutesminutes
Total Time 2 hourshours10 minutesminutes
Servings 8
Calories 814kcal
Author Erica
Ingredients
Pumpkin Layer Cake
2cupsall-purpose flour
1 ½teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonkosher salt
2teaspoonscinnamon
½teaspoonginger
½teaspoonnutmeg
¼teaspooncardamom
½cupunsalted butterroom temperature
1cupgranulated sugar
½cupbrown sugarpacked
3large eggsroom temperature
1 ¾cupspumpkin puree
¼cupvegetable oil
2teaspoonsvanilla extract
¾cupmilk
Brown Butter Cream Cheese
½cupunsalted butter
½teaspoonkosher salt
1cupcream cheesesoftened
1teaspoonvanilla extract
½teaspooncardamom
2cupspowdered sugarsifted
2Tablespoonsheavy whipping cream
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.