Pumpkin Cake With Browned Butter Icing Recipe
A delightful one-layer pumpkin cake is enhanced with a rich, creamy browned butter icing.
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Instructions
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Preheat the oven to 350F and prepare a 9x13x2-inch baking pan by greasing and flouring it.
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In a bowl, combine flour, baking powder, baking soda, salt, and spices; set aside.
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In another bowl, beat granulated sugar, brown sugar, oil, eggs, vanilla, and pumpkin until smooth.
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Gradually beat the dry ingredients into the wet mixture until just moistened, then continue beating for one minute on medium speed until smooth.
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Pour the batter into the prepared pan and bake for approximately 30 minutes, or until a light touch makes the cake spring back; cool completely.
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For the frosting, melt unsalted butter in a saucepan over medium heat, stirring constantly, until it turns golden brown (about 5 minutes); remove from heat immediately and cool.
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Sift confectioners' sugar into a bowl. Add the cooled browned butter, vanilla, and one tablespoon of milk; beat to blend, gradually adding more milk (1-2 tablespoons) until the desired spreading consistency is reached.
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Spread the frosting evenly over the cooled cake, then cut into bars or squares and serve.