Pumpkin Sheet Cake with Brown Butter

Is there anything more comforting than the aroma of pumpkin spice wafting through your kitchen? This Pumpkin Sheet Cake with Brown Butter Frosting is the perfect embodiment of fall flavors, combining the moist tenderness of pumpkin cake with the nutty, caramelized notes of brown butter. It’s a simple yet elegant dessert that’s sure to impress at your next gathering or cozy night in. As the leaves change and the air turns crisp, this sheet cake offers a warm, delicious embrace that captures the very essence of the season. Brown butter adds an incredibly rich and complex flavor that takes this cake to the next level. It’s easy to make and you will be in love after the first bite!

As a passionate baker with years of experience creating and perfecting dessert recipes, I’ve always been drawn to the versatility of pumpkin. Its natural sweetness and subtle earthiness make it a fantastic ingredient in everything from pies to breads. This pumpkin sheet cake recipe is a culmination of my experiments, incorporating the best techniques and flavors to create a truly unforgettable treat. The brown butter frosting is the secret ingredient that elevates this cake from ordinary to extraordinary. Trust me, once you’ve tasted the magic of brown butter, you’ll want to add it to everything!

Pumpkin spice is trending, and this cake is right on time! Move over, pumpkin spice latte – there’s a new pumpkin obsession in town! This recipe provides a perfect way to use all of those autumnal spices you have stocked up.

Ingredients

This Pumpkin Sheet Cake with Brown Butter Frosting is made with simple, wholesome ingredients. Here’s a breakdown of what you’ll need:

• All-Purpose Flour: Forms the structure of the cake. You can substitute with a gluten-free blend if needed, but be sure to add a binder like xanthan gum.
• Baking Powder & Baking Soda: Leavening agents that help the cake rise. Baking soda reacts with the acidity of the pumpkin puree for extra lift.
• Pumpkin Pie Spice: A blend of cinnamon, ginger, nutmeg, and cloves, providing that signature autumnal flavor. You can make your own blend or use a store-bought mix.
• Salt: Enhances the sweetness and balances the flavors.
• Granulated Sugar & Brown Sugar: Adds sweetness and moisture. Brown sugar also contributes a subtle molasses flavor.
• Vegetable Oil: Provides moisture and tenderness. You can substitute with melted coconut oil or applesauce for a slightly different flavor profile.
• Eggs: Bind the ingredients together and add richness.
• Pumpkin Puree: The star of the show! Make sure to use 100% pure pumpkin puree, not pumpkin pie filling.
• Vanilla Extract: Enhances the other flavors.
• Unsalted Butter: The foundation of the brown butter frosting. Use unsalted butter so you can control the amount of salt in the frosting.
• Powdered Sugar: Sweetens and thickens the frosting.
• Milk or Cream: Adds moisture and helps create a smooth, creamy frosting.

Ingredient Science

Let’s dive into a bit of ingredient science.

Flour provides the structure for our cake, but it’s the leavening agents – baking powder and baking soda – that give it lift. The combination of the two creates a beautifully light and airy crumb. The pumpkin puree adds moisture and a subtle sweetness, while the spices bring warmth and complexity.

The brown butter is where the real magic happens. As the butter cooks, the milk solids caramelize, creating a nutty, toasty flavor that’s simply irresistible. This flavor is then infused into the frosting, making it incredibly rich and decadent. The sugars will create a tender texture that helps the cake keep its moisture.

Substitution Tips

• For a vegan option, replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). Use a plant-based butter alternative for the frosting.
• If you don’t have pumpkin pie spice, you can create your own blend using cinnamon, ginger, nutmeg, and cloves. A good ratio is 2 parts cinnamon, 1 part ginger, 1/2 part nutmeg, and 1/4 part cloves.
• For a richer flavor, substitute half of the vegetable oil with melted butter.

Expert Tips

These expert tips will help you bake the perfect pumpkin sheet cake every time:

• Don’t overmix the batter: Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix just until the ingredients are combined.
• Use room temperature ingredients: Room temperature eggs and butter will emulsify better, creating a smoother batter and a more tender cake.
• Bake in a light-colored pan: Dark pans can cause the edges of the cake to brown too quickly.
• Don’t overbake: Overbaking will dry out the cake. Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done.
• Let the cake cool completely before frosting: Frosting a warm cake will cause the frosting to melt and slide off.
• Taste the brown butter: As you are browning your butter make sure to taste a little bit of it! This helps you know when the perfect level of toastiness has been achieved.

Storage Substitutions

This cake can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can freeze the unfrosted cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.

Here are some substitution ideas to customize your cake:

• Nuts: Add chopped pecans or walnuts to the batter for added texture and flavor.
• Chocolate Chips: Fold in chocolate chips for a chocolate pumpkin combination.
• Cream Cheese Frosting: Substitute the brown butter frosting with a classic cream cheese frosting.
• Spiced Glaze: If you’re short on time, skip the frosting and drizzle a simple spiced glaze over the cake.

Freezing Instructions

If you want to freeze this cake, it is best to freeze it unfrosted. You can wrap the entire cake in plastic wrap and then foil, or you can cut it into slices and freeze them individually.

To thaw, simply place the cake in the refrigerator overnight or at room temperature for a few hours.

FAQ

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, you should only use 100% pure pumpkin puree. Pumpkin pie filling contains added sugar and spices that will alter the flavor and texture of the cake.

How do I know when the brown butter is ready?

The butter will be ready when it turns a deep golden brown color and has a nutty aroma. Watch it carefully, as it can burn quickly. This process usually takes about 5-8 minutes.

Can I make this cake ahead of time?

Yes, you can bake the cake a day or two ahead of time and store it tightly wrapped at room temperature. Frost it just before serving.

Can I use a different type of oil?

Yes, you can use other neutral-flavored oils such as canola oil or grapeseed oil. You can also use melted coconut oil for a slightly different flavor.

What size sheet pan should I use?

This recipe is designed for a 9×13 inch sheet pan. Using a different size pan will affect the baking time and the thickness of the cake.

My frosting is too thin. How can I thicken it?

Add more powdered sugar, a tablespoon at a time, until you reach the desired consistency. Be sure to whisk well after each addition.

Can I add other spices to the cake?

Absolutely! Feel free to experiment with other spices such as cardamom, allspice, or even a pinch of cayenne pepper for a little kick.

This Pumpkin Sheet Cake with Brown Butter Frosting is the perfect dessert to celebrate the flavors of fall. It’s easy to make, incredibly moist, and the brown butter frosting adds a touch of sophistication that will impress your family and friends. From its moist crumb to its nutty, sweet frosting, every bite is a taste of autumn bliss. This cake is great for parties, or a cozy night in. So, gather your ingredients, preheat your oven, and get ready to experience the magic of pumpkin and brown butter!

Ready to try it? Don’t forget to leave a comment below and let me know how it turns out! Share your photos on social media using #PumpkinSheetCake and tag me so I can see your creations. And if you love this recipe, be sure to check out my other fall-inspired desserts, like my Apple Crumble Pie, Spiced Pear Cake, and Cranberry Orange Muffins.

Happy baking!

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