Pumpkin Cake with Brown Butter Icing

207 Ratings
  • 5 52
  • 4 82
  • 3 46
  • 2 22
  • 1 5

When the holidays roll around and pumpkin pie feels a bit old and stale, try making thisPumpkin Cake with Brown Butter Icing instead.

Martha Stewart Living, November 1998

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Recipe Summary

Servings:
10
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Ingredients

Directions

  • Heat the oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line pan with parchment, and butter the parchment. Coat pan with flour, and tap out any excess.

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  • In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.

  • 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.

  • 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.

  • Unmold cake. Using an offset spatula, spread icing over top of cake, and decorate with caramelized walnut halves.

Cook's Notes

The consistency of the icing should be thin enough to spread but not runny.

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Reviews (16)

207 Ratings
  • 5 52
  • 4 82
  • 3 46
  • 2 22
  • 1 5
Martha Stewart Member
11/21/2016
Made this yesterday (Thanksgiving trial run). Delicious & pretty easy! Baked at 350 for 45 minutes. Added a dash of ground cloves & ginger as well. I'm not in love with the Brown Buttercream - turned out a little cloying & greasy. I will remake with cream cheese frosting. I used Pecans for candied nuts. Watch out for the hot sugar/caramel - I got a drop on my finger and now have a nasty blister :( But, the nuts are a great complement for crunch! Might break up & spread around the whole top.
Martha Stewart Member
09/05/2013
This cake was a nice and easy cake to make. Very palatable and unassuming. Warm pumpkin flavor. Not overly sweet. I love lots of rollercoaster flavors in food. I wanted something a bit more "spicy" than this. Next time, I think I will double the spices and add cloves. I didn't make the brown icing yet, will do today.
Martha Stewart Member
12/29/2012
Fantastic. My husband hate s cake but looks pumpkin pie, wonderful he enjoyed all the flavors
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Martha Stewart Member
10/19/2012
Tried this today and it was so fantastic, I can't wait to make it for Thanksgiving. I used less sugar. I didn't brown the butter, just melted it, and then I added a little cinnamon to the icing. My husband is getting a second slice as I write.
Martha Stewart Member
10/18/2012
00
Martha Stewart Member
11/14/2010
A super easy, moist and flavorful cake. I did do one thing different, instead of the brown butter icing, I simply dusted mine with powdered sugar. It allowed the wonderful flavor of the cake to speak for itself. I will make a couple to serve for dessert on Thanksgiving.
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Martha Stewart Member
11/09/2010
Wonderful, moist cake. The batter looked curdled as I was mixing it but I kept going and it turned out fine. I'd never made brown butter icing and doubled the recipe to cover the sides and top of the cake. The icing quickly developed an odd consistency (like soft clay) and the butter and sugar started to separate but I was able to pat it into place with my fingers around the sides and after a while in the fridge it was all good. Perfect taste combination. I'll definitely make this again.
Martha Stewart Member
10/05/2010
Delicious and super easy! It was gone in minutes and the recipe wanted by all!
Martha Stewart Member
09/27/2010
Delicious and easy! The cake is super moist and flavorful
Martha Stewart Member
05/02/2010
I have made this a few times and it is absolutely delicious. You will be pleased!!!
Martha Stewart Member
10/27/2009
Made this cake last night! It was so tasty and easy!! I ran out of white sugar, so ended up adding a 1/4 cup brown and the result was fantastic! The frosting was sensational... of course, I doubled the frosting recipe and everyone was quite pleased :)
Martha Stewart Member
10/12/2009
@MrsJacks - I'd also like to try this recipe for cupcakes! How many did it make? How long did you bake them? Looks delicious! I may try it with a cinnamon cream cheese frosting instead of the brown butter icing... we'll see!
Martha Stewart Member
11/19/2008
I use this recipe to make pumpkin muffins and people love it. I use a cream cheese frosting recipe on top, delicious.
Martha Stewart Member
10/06/2008
I made these as cupcakes and used the cream cheese frosting recipe from the back of the "Soft as Silk" box. They were amazing!!! MOIST and yummy especially the next day, cold from the fridge. Can't wait to try the brown butter icing!
Martha Stewart Member
03/19/2008
The best use for leftover pumpkin I have tried. Delicious. My daughter made it with white butterceam icing instead and we loved it. Moist and just the right amount of spice. A definite keeper .
Martha Stewart Member
12/29/2007
I was looking for something special to bake for Thanksgiving and came across this recipe. Mind you, I am NOT a fan of pumpkin but I have to admit, this is better than the usual old pumpkin pie! I thought the brown butter icing was going to be a little strange tasting but if you do it correctly, it turns out great and taste nutty and wonderful with the cake. I'll make this again next Thanksgiving!!
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