Brown Butter Pumpkin Cake
Fall into fall baking with this brown butter pumpkin spice cake! Perfectly moist cake flavored with baking spices, pumpkin, and brown butter then filled and topped with mascarpone orange whipped cream. What's not to love about pumpkin season with a cake like this?
Equipment
- 9" x 13" Baking dish
Ingredients
Pumpkin cake:
- 218 g Butter, unsalted
- 162 g Light brown sugar
- 3 ea Eggs
- 98 g Buttermilk
- 417 g Pumpkin puree
- 327 g All purpose flour
- 1½ tsp Baking soda
- ¼ tsp Kosher salt
- 1½ Tbs Pumpkin pie spice
Orange mascarpone cream:
- 150 g Mascarpone cheese
- 150 g Heavy cream
- 28 g Granulated sugar
- 1 ea Orange zest and juice
Instructions
To prepare the pumpkin cake:
- Weigh out the butter in a medium pot and cook until browned. See my tips on browning butter for more information! Allow to cool completely.
- Preheat the oven to 350°F, and prepare a 9" x 13" cake pan with pan spray and line the bottom with parchment paper.
- Whisk together the sugar, eggs, buttermilk, and pumpkin puree until combined.
- Whisk in the dry ingredients until combined.
- Whisk in the browned butter until combined.
- Pour into the prepared baking pan, and bake for 35-40 minutes or until a knife inserted comes out clean. Allow to cool until room temperature before spreading cream on top.
To prepare the orange mascarpone cream and finish:
- Combine the cheese, cream, sugar, and orange zest with juice in a bowl. Either whip by hand or with a mixer on high until stiff peaks.
- Spread the whipped mascarpone on top of the cake and top with sifted ground cinnamon and orange zest.
Nutrition
Calories: 328kcalCarbohydrates: 33gProtein: 4gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 53mgSodium: 262mgPotassium: 121mgFiber: 1gSugar: 14gVitamin A: 4990IUVitamin C: 1mgCalcium: 56mgIron: 2mg
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