Print

Perfect Maple Pumpkin Cake with Easy Brown Butter Frosting

maple pumpkin cake with brown butter frosting - featured image
Print Recipe

A moist, rustic maple pumpkin cake topped with nutty brown butter frosting. This easy fall dessert comes together in under an hour and is perfect for Thanksgiving, Friendsgiving, or any cozy gathering.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 teaspoons ground cinnamon (preferably Saigon)
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (245g) 100% pure pumpkin puree (not pumpkin pie filling)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • ½ cup (120ml) vegetable oil (or canola, avocado, melted coconut oil)
  • ¼ cup (60ml) pure maple syrup (Grade A dark amber preferred)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (113g) unsalted butter (plus extra for browning; European-style recommended)
  • 2 cups (240g) powdered sugar, sifted
  • 2 tablespoons (30ml) pure maple syrup
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons (30-45ml) heavy cream or milk
  • Pinch of flaky sea salt (optional, for finishing)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides for easy removal.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
  3. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, maple syrup, eggs, and vanilla until smooth and glossy.
  4. Pour dry ingredients into wet ingredients. Fold gently with a spatula until just combined (10-15 strokes). Do not overmix; a few lumps are fine.
  5. Pour batter into prepared pan and spread evenly. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  6. Cool cake in pan for 15 minutes, then lift out using parchment handles and transfer to a wire rack to cool completely (about 1 hour). Do not frost while warm.
  7. While cake cools, make frosting: Cut ½ cup unsalted butter into pieces and place in a light-colored saucepan over medium heat. Stir frequently until butter melts, foams, crackles, and turns golden-amber with brown specks (4-5 minutes). Remove from heat immediately and pour into a heatproof bowl. Cool 10-15 minutes until just warm.
  8. Add sifted powdered sugar, 2 tablespoons maple syrup, 1 teaspoon vanilla, and a pinch of salt to cooled brown butter. Beat with a hand mixer on low until combined, then medium for 2 minutes. Add heavy cream 1 tablespoon at a time until spreadable consistency is reached.
  9. Once cake is completely cool, spread frosting generously over top, letting it drip down sides. Sprinkle with flaky sea salt if desired. Let frosting set for at least 15 minutes before slicing.

Notes

Do not overmix the batter. Use room temperature eggs. Watch the butter closely when browning—it can burn quickly. Cool cake completely before frosting. For best flavor, make a day ahead; flavors deepen overnight. Store in an airtight container at room temperature for up to 3 days, or refrigerate. Unfrosted cake can be frozen for up to 3 months.

Nutrition

Keywords: maple pumpkin cake, brown butter frosting, fall dessert, pumpkin cake, easy cake recipe, Thanksgiving dessert

Find it online: https://lumalunch.com/perfect-maple-pumpkin-cake-with-easy-brown-butter-frosting/