Pumpkin Layer Cake

Pumpkin Layer Cake

Nutty Browned Butter Frosting makes this cake downright delectable. 

Pumpkin Layer Cake
Makes 1(8-inch) cake
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  1. 1⁄2 cup unsalted butter, softened
  2. 3 cups sugar
  3. 4 large eggs
  4. 1 (15-ounce) canned pumpkin purée
  5. 1 teaspoon vanilla extract
  6. 31⁄3 cups all-purpose flour
  7. 2 teaspoons ground cinnamon
  8. 1 teaspoon kosher salt
  9. 1 teaspoon baking powder
  10. 1 teaspoon baking soda
  11. 1 teaspoon ground nutmeg
  12. 1⁄2 teaspoon ground cloves
  13. 1⁄2 teaspoon ground ginger
  14. 1 cup whole milk
  15. Browned Butter Frosting (recipe follows)
  1. Preheat oven to 350°. Spray 3 (8-inch) cake pans with baking spray with flour, and line pans with parchment paper.
  2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla, beating just until combined.
  3. In a medium bowl, whisk together flour, cinnamon, salt, baking powder, baking soda, nutmeg, cloves, and ginger. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter among prepared pans.
  4. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Browned Butter Frosting between layers and on top and sides of cake.
Taste of the South https://www.tasteofthesouthmagazine.com/
Browned Butter Frosting
Makes about 5 cups
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  1. 31⁄2 cups unsalted butter, divided
  2. 91⁄2 cups confectioners’ sugar
  3. 2 tablespoons heavy whipping cream
  4. 1 teaspoon kosher salt
  1. In a large saucepan, melt 21⁄2 cups butter over medium heat. Cook, swirling occasionally, until butter turns a medium-brown color and has a nutty aroma, about 14 minutes. Remove from heat, and let cool to room temperature. Refrigerate until butter holds its shape but is still soft, about 1 hour, stirring occasionally to reincorporate browned bits.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat browned butter and remaining 1 cup butter at low speed until creamy, about 2 minutes. Gradually add confectioners’ sugar, scraping sides of bowl after each addition. Beat in cream and salt; scrape sides of bowl. Increase mixer speed to medium-high, and beat for 2 minutes.
Taste of the South https://www.tasteofthesouthmagazine.com/


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