Browned Butter Pumpkin Spice Cake
 
Makes 1 (8-inch) cake
Ingredients
  • 1 (15-ounce) can (425 grams) pumpkin
  • 1½ cups (330 grams) firmly packed light brown sugar
  • 3 large eggs (150 grams)
  • ¾ cup (160 grams) Browned Butter (recipe follows), melted
  • 3 cups (375 grams) all-purpose flour
  • 1½ tablespoons (9 grams) pumpkin pie spice
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (3 grams) kosher salt
  • Browned Butter Frosting (recipe follows)
Instructions
  1. Preheat oven to 350°F (180°C). Line bottoms of 3 (8-inch) round cake pans with parchment paper. Lightly butter and flour sides of pans.
  2. In a large bowl, whisk together pumpkin, brown sugar, eggs, and melted Browned Butter until well combined.
  3. In a medium bowl, whisk together flour, pie spice, baking powder, baking soda, and salt. Gradually add flour mixture to pumpkin mixture, whisking just until combined. Divide batter among prepared pans, smoothing flat.
  4. Bake until a wooden pick inserted in center comes out clean, 28 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Reserve ½ cup (128 grams) Brown Butter Frosting. Spread 1 cup (255 grams) Brown Butter Frosting between each layer. Spread remaining frosting on top and sides of cake. Place reserved Brown Butter Frosting in a pastry bag fitted with a Wilton 1M star tip. Pipe frosting on top of cake as desired. Serve immediately. Cover and refrigerate for up to 3 days.
Recipe by Bake from Scratch at https://bakefromscratch.com/browned-butter-pumpkin-spice-cake/