Pumpkin Cake with Brown Butter Icing

Scary, huh?  What about this?

Yeah, that’s scary.  That’s what my life felt like last week.  Does your life feel like this sometimes?  Disorganized.  Messy.  Upside down.  Uneven.

 The great thing is that even with all of that scariness, we get this lovely whipped-ness, and then…


This.  Cake.  We Get CAAAKE!!  No matter what. We still get cake.



Now for the topping.  Melt it.

Sift it.

Mix it. (with almond milk & vanilla)

Spread it.  And align chocolate chips into scary phrases.  Serve to your husband’s Halloween work party.  (While saying a prayer for gratefulness for our messy, sweet life.)

Pumpkin Cake with Brown Butter Icing

Adapted from Shutterbean via Martha Stewart


For the cake:

  • 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
  • 1 2/3 cups all-purpose flour, plus more for pan
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup warm (110 degrees) milk
  • Chocolate chips for decorating.
  1. Heat the oven to 350 degrees. Spray a 9-by-2-inch round cake pan with cooking spray. Line pan with parchment, and spray the parchment with cooking spray.
  2. In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. Add pumpkin puree and milk; beat until combined. Add reserved flour mixture; beat on low speed until just combined.
  4. Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 55 minutes. Transfer the cake to a wire rack to cool. Let cake rest 20 minutes.
  5. Unmold cake. Using an offset spatula, spread icing over top of cake.  Decorate with chocolate chips.

For the Icing:

  • 4 tablespoons unsalted butter
  • 1 cup sifted confectioner’s sugar
  • 1 teaspoon pure vanilla extract
  • 1 to 2 tablespoons almond milk
  1. In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 10 minutes. Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind.
  2. Add sugar, vanilla, and 1 tablespoon almond milk; stir until smooth. If the icing is too thick, add the remaining tablespoon almond milk, a little at a time, until consistency is spreadable. Let cool 5 minutes. Use immediately






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