Pumpkin Spice Cake With Browned Butter Frosting Recipe

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Pumpkin Spice Cake With Browned Butter Frosting
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Ingredients
20
Count
Nutrition
2106
Calories
Total time
55
Minutes
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Ingredients:

  • 1/4 cup butter
  • 2 large eggs
  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 cup shortening
  • 1 1/2 cups sugar
  • 1/2 tsp vanilla
  • 3/4 cup buttermilk
  • 1 1/4 cups pecans, toasted and chopped (optional)
  • 3/4 cup butter
  • 2 tsp vanilla
  • 3 tbsp milk , more as needed

Directions:

  1. Allow butter and eggs to stand at room temperature for 30 minutes.
  2. Meanwhile, grease and flour two 8 cake pans.
  3. In a bowl, stir together flour, baking powder, cinnamon, baking soda, ginger, salt, nutmeg and cloves until mixed. Set aside.
  4. In a large mixing bowl with an electric mixer beat softened butter and shortening on high speed for 30 seconds. Add sugar and vanilla and continue mixing. Add eggs, one at a time, beating well after each addition.
  5. In a small bowl, stir together buttermilk and pumpkin. Alternately add flour mixture and pumpkin mixture to butter and sugar mixture, ending with flour mixture. Beat on low speed just until combined. Pour into prepared pans. Batter will be thick. Use a spatula to spread evenly in pans or cakes will be lumpy.
  6. Bake in a preheated 350°F oven for 30 to 35 minutes or until cake tests done. Cool in pans for 10 minutes then turn out onto wire rack to cool completely.
  7. For Frosting:.
  8. Melt butter in a small saucepan over medium heat. Reduce heat to medium low and continue cooking at a simmer until butter turns the color of light brown sugar. This will take a few minutes. Remove from heat and let stand at room temperature for 15 minutes.
  9. Meanwhile, in a large mixing bowl combine powdered sugar with milk and vanilla. Add browned butter and beat with an electric mixer on low speed until combined. Beat on high speed, adding more milk as needed to get a spreading consistency.
  10. Frost cake. If using, press toasted pecans around side of cake. Can take a sieve or sifter and dust the top with pumpkin pie spice if you wish.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2106.44 Kcal (8819 kJ)
Calories from fat 1044.17 Kcal
% Daily Value*
Total Fat 116.02g 178%
Cholesterol 73.43mg 24%
Sodium 2428.05mg 101%
Potassium 3987.72mg 85%
Total Carbs 252.15g 84%
Sugars 148.26g 593%
Dietary Fiber 5.63g 23%
Protein 23.23g 46%
Vitamin C 0.9mg 1%
Vitamin A 0.3mg 11%
Iron 2.7mg 15%
Calcium 270mg 27%
Amount Per 100 g
Calories 458.64 Kcal (1920 kJ)
Calories from fat 227.35 Kcal
% Daily Value*
Total Fat 25.26g 178%
Cholesterol 15.99mg 24%
Sodium 528.67mg 101%
Potassium 868.26mg 85%
Total Carbs 54.9g 84%
Sugars 32.28g 593%
Dietary Fiber 1.23g 23%
Protein 5.06g 46%
Vitamin C 0.2mg 1%
Vitamin A 0.1mg 11%
Iron 0.6mg 15%
Calcium 58.8mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 51
    Points
  • 59
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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