Pumpkin Layer Cake with Brown Butter Maple Cream Cheese Frosting

A pumpkin layer cake made with warm spices and topped with brown butter maple cream cheese frosting.

By @everythingjustbaked

Original recipe source

Cook time: 35 minutes

Servings: 12

Ingredients

• 2.5 cup all-purpose flour divided for batter
• 1.5 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp kosher salt for cake batter; for frosting
• 1 tbsp ground cinnamon
• 1 tsp ground ginger
• 0.25 tsp ground nutmeg
• 0.125 tsp ground cloves
• 0.125 tsp ground allspice
• 0.25 tsp ground black pepper
• 0.75 cup salted butter softened; for frosting
• 1.125 cup light brown sugar packed
• 0.6666666667 cup granulated white sugar
• 3 tbsp neutral oil avocado, vegetable, or canola oil
• 3 tbsp pure maple syrup for batter
• 4 whole large eggs room temperature
• 1 can pumpkin purée 15 oz can
• 2 tsp vanilla bean paste or vanilla extract for batter; for frosting
• 0.25 cup buttermilk room temperature
• 1 cup salted butter softened; for frosting
• 4 cup powdered sugar
• 0.25 cup pure maple syrup for frosting
• 2 tsp vanilla bean paste or vanilla extract for batter; for frosting
• 0.5 tsp kosher salt for cake batter; for frosting
• 0.25 tsp maple extract
• 16 oz full-fat block-style cream cheese room temperature

Instructions

1. Heat the oven to 350°F (176°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. Oven is preheated and pans are prepared.
2. Whisk together the flour, baking powder, baking soda, kosher salt, cinnamon, ginger, nutmeg, cloves, allspice, and black pepper if using. Dry ingredients are evenly combined.
3. Beat the softened butter, brown sugar, and granulated sugar in a stand mixer on medium-high speed until lighter and fluffy, then scrape down the bowl. Mixture looks lighter and fluffy.
4. Mix in the oil and 3 tablespoons of maple syrup until incorporated. Wet ingredients are incorporated.
5. Add the eggs one at a time, mixing after each addition and scraping the bowl as needed. Eggs are fully incorporated.
6. Mix in the pumpkin purée and vanilla until evenly combined. Batter looks combined, even if slightly separated.
7. With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Fold briefly by hand if needed to avoid overmixing. Batter is just combined.
8. Divide the batter evenly between the prepared pans and smooth the tops. Batter is evenly distributed in both pans.
9. Bake for about 30 to 40 minutes, until the centers spring back when lightly pressed and a toothpick comes out clean or with a few moist crumbs. Cakes are baked through.
10. Cool the cakes in the pans for 10 to 15 minutes, then turn them out onto wire racks and let them cool completely. Layers are completely cool.
11. For the frosting, cook the butter in a light-colored saucepan over medium heat, stirring often, until it browns and smells nutty. Pour it into a heat-safe bowl, then refrigerate until soft and spreadable. Brown butter is soft, not liquid, and not hard.
12. Beat the brown butter until smooth, then gradually add the powdered sugar until combined. Frosting base is smooth.
13. Mix in the maple syrup, vanilla, salt, and maple extract if using. Frosting is smooth and flavored.
14. Add the cream cheese in several additions, mixing on low to medium-low just until smooth. Chill briefly if needed, then fill and frost the cooled cake layers. Cake is assembled and frosted.