Brown Butter Pumpkin Cake with Coffee Frosting
This Brown Butter Pumpkin Cake is soft, moist and full of cozy fall flavors. It’s topped with a light coffee flavored frosting that pairs perfectly with the pumpkin spice. The brown butter adds a nutty depth that makes it extra delicious. It’s simple to make and perfect for a cozy season.
This Brown Butter Pumpkin Cake is a small batch recipe baked in a 20x20 square tin, which makes it just the right size for sharing without having a ton of leftovers. The cake itself is soft, moist and full of that cozy fall flavor we all look forward to once the weather turns chilly. It’s quick and easy to make with no complicated steps, so even if you’re not super experienced in the kitchen, you’ll be able to pull this one off without stress. It comes together in under two hours, which makes it even better.
On top of the cake, I added one of my absolute favorite frostings, a mascarpone coffee cream. If you’ve been following along, you might remember I also used it in my pumpkin spice latte pancakes and I keep coming back to it because it’s just that good. The mascarpone keeps it creamy and light, while the coffee balances the sweetness and ties in beautifully with the pumpkin and spices in the cake. I also swirled some dulce de leche on top.
What I love about this recipe is how approachable it is. You don’t need fancy equipment, just a bit of patience for the brown butter and then everything else comes together really easily. Check out below for some extra tips, tricks and FAQs to make sure your cake turns out just right.
Notes, tips and tricks
Let the butter chill for 15 minutes before moving forward: After browning the butter, it’s important to let it cool down a little before mixing it with the other ingredients. If it’s still hot, it can scramble the eggs or affect the texture of the batter. Fifteen minutes is usually enough time.
Try not to overbake the cake: This pumpkin cake is meant to stay soft and moist and overbaking can dry it out quickly. Start checking it a few minutes before the suggested baking time by inserting a toothpick in the center. If it comes out with just a few crumbs, it’s ready. If it comes out clean, it might already be a bit too far, so keep an eye on it.
Only frost it after the cake has completely cooled down: Frosting a warm cake will cause the mascarpone coffee cream to melt and slide right off, which nobody wants. Make sure the cake has cooled to room temperature before spreading the frosting.
Let it come to room temp before serving: Since this cake is stored in the fridge, the frosting and cake can firm up a little and lose some of their softness when cold. Letting it sit out for 20-30 minutes before serving helps bring back the fluffy texture of the cake and the creaminess of the frosting. It makes a big difference in both taste and texture.
Frequently asked questions
1. Can I use regular butter instead of brown butter?
Yes, you can use regular melted butter if you don’t want to brown it. The flavor will be a little less nutty and rich, but the cake will still turn out soft and delicious. Make sure to use around 140g instead of the original 160.
2. Why is my cake dry?
The most common reason is overbaking. Pumpkin cake should be moist, so make sure to check it a few minutes before the timer goes off. Using too much flour or not enough pumpkin puree can also dry it out.
3. Why is my frosting grainy?
This usually happens if it was overmixed. Always mix just until smooth and fluffy, overbeating can cause graininess or even make the cream split.
4. What size baking pan should I use?
This recipe is designed for a 20x20 cm (8x8 inch) square tin. If you use a larger tin, the cake will be thinner and bake faster, so keep an eye on it.
5. Can I use cream cheese instead of mascarpone?
Yes cream cheese works as a substitute, but the flavor will be tangier. Mascarpone gives a milder, creamier taste that pairs especially well with the pumpkin and coffee.
6. How should I store the cake?
Keep it in an airtight container in the fridge for up to 3 days. Since the frosting is mascarpone based, it’s not safe to store at room temperature.
7. Why did my cake get hard in the fridge?
Cold temperatures firm up both the cake and the frosting. To bring back the soft texture, let it sit at room temperature for 20-30 minutes before serving.
8. Can I use homemade pumpkin puree?
Definitely! Homemade puree works well, just make sure it’s smooth and not too watery. If it’s on the wetter side, drain it through a cheesecloth or paper towel before using. Click here for the recipe.
Ingredients you will need for this recipe
For the cake:
Unsalted butter: Browning the butter gives the cake a nutty, caramel like flavor that pairs beautifully with pumpkin and spices. It also adds richness and keeps the crumb soft.
Light brown sugar: You can substitute with dark brown sugar for a slightly deeper flavor.
Granulated sugar: Using a mix of both sugars creates a deeper flavor and better texture.
Eggs: Bind the batter together.
Pumpkin puree: The star of the recipe.
Milk: Adds extra moisture.
Vanilla extract: Enhances the flavor. You could also use vanilla bean paste.
All purpose flour: The base that provides structure and stability to the cake.
Baking powder: Helps the cake rise and stay light and fluffy instead of dense.
Cinnamon, nutmeg and ginger: The spices that makes this cake taste cozy and warm, perfect for fall.
For the frosting:
Mascarpone cream cheese: The base of the frosting. Use regular cream cheese for a tangier flavor.
Castor sugar: Dissolves quickly and sweetens the frosting without making it grainy.
Heavy whipping cream: Whipped together with the mascarpone to create a light, airy and fluffy frosting.
3 in 1 instant coffee (or espresso powder): Adds that latte like flavor, giving the frosting a subtle bitterness that balances the sweetness of the cake.
Extras:
Dulce de leche: Optional but delicious.
Step by step instructions with photos
1. First we are going brown the butter.
2. Cut up the butter into cubes and place in a saucepan. Over medium heat let the butter melt. Once melted, let the butter simmer, stirring frequently until it turns golden brown. This took me a total of 10 minutes over medium heat. Once ready, pour in a different bowl and let it cool for 15 minutes.
3. Preheat your oven to 180•C. Line a 20x20 cm square cake tin with parchment paper and grease with butter. Set aside.
4. In a large bowl, mix together the brown butter with the brown sugar and granulated sugar.
5. Next mix in the eggs along with the vanilla.
6. Stir in the pumpkin puree and the milk.
7. Sift in the flour, baking powder, add the spices and mix until just combined.
8. Pour the batter into your prepared baking tin and bake in the preheated oven for about 35 minutes.
9. Once ready let the cake completely cool before frosting.
10. While the cake is cooling, prepare the frosting.
11. In a bowl mix together the mascarpone with the sugar and the coffee. Add the whipping cream and mix until you get a frosting that’s able to hold its shape.
12. Once the cake has completely cooled down, frost it and enjoy!
Brown Butter Pumpkin Cake with Coffee Frosting
This Brown Butter Pumpkin Cake is soft, moist and full of cozy fall flavors. It’s topped with a light coffee flavored frosting that pairs perfectly with the pumpkin spice. The brown butter adds a nutty depth that makes it extra delicious. It’s simple to make and perfect for a cozy season.
Ingredients
- 160g unsalted butter - 2/3 cup + 1 tablespoon
- 100g light brown sugar - 1/2 cup
- 70g granulated sugar - 1/3 cup
- 2 large eggs
- 200g pumpkin puree - 3/4 cup + 1 tablespoon
- 120g milk - 1/2 cup
- 1 teaspoon vanilla extract
- 225g all purpose flour - 1 cup + 3/4 cup
- 8g baking powder - 2 teaspoons
- 2 teaspoons of cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 250g mascarpone cream cheese - 1 cup + 1/8 cup
- 80g castor sugar - 1/3 cup + 1 tablespoon
- 150g heavy whipping cream - 2/3 cup
- 18g 3 in 1 instant coffee mixed with about a tablespoon of boiling water (you can also use espresso powder, which is stronger than 3 in 1 instant coffee powder, so I’d recommend adding a bit less than 18g) - 1 package instant coffee
- Dulce de leche for topping (optional)
Instructions
- First we are going brown the butter.
- Cut up the butter into cubes and place in a saucepan.
- Over medium heat let the butter melt.
- Once melted, let the butter simmer, stirring frequently until it turns golden brown. This took me a total of 10 minutes over medium heat.
- Once ready, pour in a different bowl and let it cool for 15 minutes.
- Preheat your oven to 180•C. Line a 20x20 cm square cake tin with parchment paper and grease with butter. Set aside.
- In a large bowl, mix together the brown butter with the brown sugar and granulated sugar.
- Next mix in the eggs along with the vanilla.
- Stir in the pumpkin puree and the milk.
- Sift in the flour, baking powder, add the spices and mix until just combined.
- Pour the batter into your prepared baking tin and bake in the preheated oven for about 35 minutes.
- Once ready let the cake completely cool before frosting.
- While the cake is cooling, prepare the frosting.
- In a bowl mix together the mascarpone with the sugar and the coffee.
- Add the whipping cream and mix until you get a frosting that’s able to hold its shape.
- Once the cake has completely cooled down, frost it and enjoy!
Nutrition Facts
Calories
472Fat
35 gSat. Fat
22 gCarbs
33 gFiber
2 gNet Carbs
51 gSugar
10 gProtein
42 gSodium
139 mgCholesterol
143 mg
