Irresistible Brown Butter Pumpkin Cake with Tangy Whipped Cream Cheese and Maple Caramel
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As the crisp autumn air settles in and leaves begin to turn vibrant shades, there’s nothing quite like the comforting aroma of a freshly baked pumpkin cake filling your home. This Brown Butter Pumpkin Cake with Whipped Cream Cheese and Maple Caramel is more than just a dessert; it’s a celebration of fall flavors, beautifully blended into an easy-to-make, elegant treat perfect for any gathering. Whether you’re hosting a holiday feast, a cozy family dinner, or simply craving a taste of the season, this cake promises to impress with its rich flavors and delightful textures.
What makes this brown butter pumpkin cake truly special is the harmonious combination of its components. The star of the show, the brown butter, infuses the pumpkin cake with a nutty, complex depth that perfectly complements the warm spices of pumpkin. Topped with a light, tangy whipped cream cheese frosting, and drizzled with a quick, homemade maple caramel that’s unbelievably simple to prepare (requiring only maple syrup and butter!), every bite is a symphony of sweet, creamy, and subtly savory notes. It’s a sophisticated yet approachable dessert that embodies the cozy essence of fall.
Looking for more delightful pumpkin recipes to celebrate the season? You absolutely must try our Pumpkin Cheesecake with Maple Whipped Cream for a decadent classic with a twist, our Pumpkin Coffee Cake with Cream Cheese for a perfect breakfast or brunch treat, and for a crowd-pleasing individual serving, The Best Pumpkin Cupcakes. Each recipe captures the comforting spirit of autumn, ensuring your fall baking adventures are always a success.
WHY YOU’LL LOVE THIS PUMPKIN CARAMEL CAKE
- Flavorful Pumpkin Cake: This cake boasts an incredibly soft and fluffy texture, bursting with authentic pumpkin flavor. The secret lies in a perfect balance of spices and a generous amount of pumpkin puree, creating a moist crumb that melts in your mouth with every bite. It’s the ideal base for our luxurious toppings.
- Rich Brown Butter Foundation: The addition of brown butter elevates this pumpkin cake to a gourmet level. Browning the butter unlocks deep, nutty, and caramel-like notes that perfectly enhance the autumnal spices and pumpkin. This simple step adds an incredible depth of flavor that truly sets this cake apart.
- Light & Tangy Whipped Cream Cheese: Forget heavy, overly sweet frostings! Our whipped cream cheese topping is light, airy, and offers a delightful tang that beautifully cuts through the richness of the cake and the sweetness of the caramel. It’s the ideal contrast that brings all the flavors into perfect harmony.
- Effortless Maple Caramel: You’ll be amazed at how quickly and easily this luscious maple caramel comes together. Made with just two main ingredients – pure maple syrup and butter – it’s a fuss-free caramel that delivers big on flavor. Its rich, sweet, and slightly smoky notes provide the ultimate finishing touch.
ESSENTIAL INGREDIENT NOTES
Crafting the perfect Brown Butter Pumpkin Cake requires a selection of fresh, quality ingredients. Here are some key components and tips to ensure your cake turns out flawlessly. For a complete list of ingredients with precise measurements, please refer to the recipe card below.
- All-Purpose Flour: Opt for an all-purpose flour with a protein content between 10-11% for the best results. This range provides a balance, ensuring your cake has a light, tender crumb without becoming too dense or too crumbly. Sifting the flour is also recommended to prevent lumps and achieve an airy texture.
- Dark Brown Sugar: The choice of dark brown sugar is crucial here. Its higher molasses content not only imparts a deeper, richer, and more complex toffee-like flavor to the cake but also contributes to its incredible moisture and soft texture, making it undeniably delicious.
- Baking Powder & Baking Soda: These leavening agents work in tandem to give the cake its desirable fluffy and light texture. Baking powder reacts with moisture and heat, while baking soda reacts with acidic ingredients (like pumpkin puree) to create air bubbles, ensuring a perfect rise.
- Salt: A small but mighty ingredient, salt is essential for balancing and enhancing the overall flavors of the cake. It amplifies the sweetness of the sugar and the warmth of the spices, preventing the cake from tasting bland.
- Eggs: Always bring your eggs to room temperature 1-2 hours before baking. Room temperature eggs emulsify better with other ingredients, resulting in a smoother batter and a more uniform, tender cake crumb. The exact time depends on your kitchen’s warmth.
- Butter: This recipe calls for browning the butter, a technique that adds an unparalleled nutty, toasted aroma and a richer flavor profile. This brown butter complements the pumpkin beautifully and adds significant depth to the cake.
- Pumpkin Puree: It is vital to use plain canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that will alter the flavor balance of the cake. If using fresh pumpkin puree, ensure it’s thick and not watery; excess moisture can lead to a soggy cake.
- Pumpkin Spice: This blend of warm spices is what truly brings out the quintessential fall flavor in the cake. You can use a high-quality store-bought blend or easily make your own homemade pumpkin spice mix. A homemade mix often offers a fresher, more potent flavor. (Check the notes section in the recipe card for our homemade blend!)
- Cream Cheese (for frosting): For the whipped cream cheese frosting, using full-fat cream cheese is non-negotiable. It provides the necessary richness and stability for a perfectly creamy, tangy, and pipeable frosting that holds its shape beautifully.
STEP-BY-STEP INSTRUCTIONS TO BAKE THIS DELICIOUS CAKE
Get ready to bake a truly unforgettable Brown Butter Pumpkin Cake with Whipped Cream Cheese and Maple Caramel. This recipe is straightforward, but attention to detail ensures the best results. You will need an electric mixer (handheld or stand mixer), two large mixing bowls, a whisk, and a spatula to bring this decadent dessert to life.
A comprehensive list of ingredients and precise measurements can be found in the detailed recipe card below.
Preheat your oven to 170ºC/340ºF (conventional oven setting). Prepare a 23 cm/9 inch springform pan by lining the bottom with a piece of parchment paper to ensure easy release.
PREPARING THE PUMPKIN CAKE
STEP 1: Brown the Butter. Begin by browning your butter. Place 100g of butter in a frying pan over medium heat. Watch it closely as it melts, foams, and then the milk solids at the bottom begin to turn a rich golden-brown color, releasing a fragrant, nutty aroma. Once browned, immediately pour the butter into a medium-sized mixing bowl to stop the cooking process and allow it to cool down while you gather and prepare your other ingredients. This crucial step infuses your cake with unparalleled flavor.
STEP 2: Combine Dry and Wet Ingredients. In a separate bowl, sift together your dry ingredients: 180g all-purpose flour, 1 ¼ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, and 2 ½ teaspoon pumpkin spice. Set this mixture aside. To the bowl with the cooled brown butter, add 225g dark brown sugar and whisk them together until well combined. Then, incorporate 280g room temperature pumpkin puree, 2 large room temperature eggs, and 1 teaspoon vanilla extract. Mix thoroughly with a hand whisk until the mixture is smooth and fully combined, ensuring no streaks remain.
STEP 3: Finish the Batter and Bake. Gradually add the sifted dry ingredients to your wet mixture. Using a spatula, gently fold everything together until just combined. Be careful not to overmix, as this can lead to a tough cake. Ensure there are no pockets of dry flour remaining in the batter. Pour the cake batter into your prepared 9-inch springform pan, spreading it into an even layer with your spatula. Bake for 25-28 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool completely on a wire rack before frosting.
CRAFTING THE MAPLE CARAMEL AND WHIPPED CREAM CHEESE
STEP 4: Prepare the Maple Caramel. While your pumpkin cake bakes and cools, you can begin preparing the simple yet exquisite maple caramel. In a small saucepan, combine 115g maple syrup and 55g butter. Over medium to high heat, whisk the mixture gently with a heat-proof whisk until the butter melts and combines fully with the maple syrup. Bring the mixture to a boil and let it simmer for precisely 2 minutes, stirring continuously to prevent scorching. Be very cautious as the caramel will be extremely hot.
STEP 5: Flavor and Cool the Caramel. Remove the saucepan from the heat. Stir in ¼ teaspoon vanilla bean paste and a small pinch of salt. The vanilla adds a fragrant depth, and the salt balances the sweetness, enhancing the overall flavor. Transfer the hot caramel to a separate heatproof bowl, then cover it with plastic wrap, ensuring the wrap touches the surface of the caramel to prevent a skin from forming. Place it in the fridge to cool completely; this typically takes about 1 hour until it reaches a thick, drizzly consistency.
STEP 6: Whip the Cream Cheese Frosting. Once the cake and caramel are fully cooled and you are ready to assemble and serve, it’s time to make the whipped cream cheese. In a medium bowl, using an electric mixer (or a stand mixer with the whisk attachment), whip together 200g full-fat cream cheese, 75g confectioners’ sugar, and ¼ teaspoon vanilla bean paste until the mixture is smooth and lump-free. Gradually add 250ml cold heavy cream and continue to whip until the frosting reaches medium-stiff peaks and holds its shape beautifully. Be careful not to over-whip, which can make it grainy.
STEP 7: Assemble Your Cake. With all components ready, it’s time for the grand finale! Carefully spread the whipped cream cheese frosting evenly over the completely cooled pumpkin cake using a spoon or an offset spatula. Give your chilled maple caramel a quick stir to loosen it up, then generously drizzle it over the frosted cake. Your magnificent Brown Butter Pumpkin Cake with Whipped Cream Cheese and Maple Caramel is now ready to be sliced and savored!
EXPERT BAKING TIPS FOR PERFECT CAKE
- Achieve Precision with a Kitchen Scale: For consistent and accurate baking results, a kitchen scale is your best friend. Recipes that list ingredients in grams (my preferred method) are inherently more precise than volume measurements (cups), which can vary significantly. Using a scale ensures you add the exact amount of each ingredient, leading to a perfectly textured and flavorful cake every time.
- Avoid Overmixing Your Cake Batter: Overmixing is a common pitfall that can result in a tough, dense cake. Once you’ve added the dry ingredients to the wet, mix only until they are just combined. I always finish with a gentle fold using a spatula after the initial mixing. This ensures all ingredients from the bottom and sides of the bowl are fully incorporated without developing the gluten too much, keeping your cake tender and moist.
- Choose the Right Baking Pan: The material and color of your baking pan significantly impact the outcome of your cake. For the most even baking and a beautifully tender crumb, opt for a light-colored aluminum baking pan. Aluminum conducts heat gently and evenly, preventing the edges from over-baking and drying out before the center is done. Darker pans absorb more heat, which can lead to a darker, tougher crust and a drier cake. Always grease your pan and line the bottom with parchment paper for easy release.
FREQUENTLY ASKED QUESTIONS ABOUT PUMPKIN CAKE
Absolutely, using homemade fresh pumpkin puree is a wonderful option! However, ensure that your homemade puree is not too watery. After roasting and pureeing the pumpkin, I recommend straining it through a fine-mesh sieve or blotting it with paper towels to remove any excess moisture. Too much water can make your cake dense and gummy. While fresh puree offers a unique flavor, canned pumpkin puree is often preferred for its consistent texture and convenience, making it a reliable choice for baking.
Yes, this cake is perfect for making ahead, which can significantly ease your entertaining stress! You can prepare each component (the pumpkin cake, maple caramel, and whipped cream cheese) the day before serving. Store the cooled pumpkin cake tightly wrapped in plastic wrap on your kitchen counter at room temperature. The maple caramel and whipped cream cheese should be stored separately in airtight containers in the refrigerator, also covered with plastic wrap directly touching their surfaces to prevent a skin from forming. On the day of serving, simply assemble the cake, drizzle with caramel, and enjoy! This method ensures maximum freshness and convenience.
The most reliable method to check for doneness is using a cake tester or a simple toothpick. After the recommended baking time (25-28 minutes for this recipe), gently insert the cake tester or toothpick into the very center of the cake. If it comes out clean, with no wet batter or moist crumbs attached, your cake is fully baked and ready to be removed from the oven. If it comes out with wet batter, continue baking for a few more minutes and test again.
HOW TO STORE YOUR PUMPKIN CAKE
To maintain its freshness and delicious flavor, store any leftover Brown Butter Pumpkin Cake with Whipped Cream Cheese and Maple Caramel in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container to prevent it from drying out or absorbing other food odors. When you’re ready to enjoy another slice, take it out of the fridge and let it sit at room temperature for about 5-10 minutes. This allows the cake and frosting to soften slightly, bringing out their best texture and flavor. It is best enjoyed within 3-4 days of baking.
Other Cozy Fall Recipes To Try
- Cranberry Orange Coffee Cake
- Gooey Pecan Pie Brownies with Brown Butter
- Giant Cinnamon Rolls (Soft, Gooey Tangzhong Milk Bread Rolls)
- Chocolate Coffee Pie – Silky Chocolate Coffee Pastry Cream and Whipped Mascarpone Cream
If you adored this recipe, please make sure to leave a STAR REVIEW below! We’d love to see your creations too – tag me on Instagram @juliemarieeats. For even more culinary inspiration, follow me on Pinterest!
Pumpkin Cake with Whipped Cream Cheese and Maple Caramel
Pin Recipe
Equipment
- 23 cm / 9-inch spring pan
Ingredients
PUMPKIN CAKE
- 100 g butter
- 180 g all-purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 ½ teaspoon pumpkin spice (see notes below recipe to make homemade pumpkin spice)
- 225 g dark brown sugar 1 cup
- 280 g pumpkin purée room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
MAPLE CARAMEL
- 115 g maple syrup
- 55 g butter
- ¼ teaspoon vanilla bean paste
- Small pinch of salt
WHIPPED CREAM CHEESE
- 200 g full-fat cream cheese
- 75 g confectioners sugar ¾ cup
- ¼ teaspoon vanilla bean paste
- 250 ml heavy cream
Instructions
PUMPKIN CAKE
- Preheat the oven at 170ºC/340ºF conventional oven. Release the ring of a 23 cm/9 inch springform and add a piece of parchment paper on the bottom plate. Place the ring on top and close it over the parchment paper.
- Start by browning the butter over medium heat in a frying pan. Once browned, pour it into a medium sized mixing bowl and let it cool down, while preparing the other ingredients.100 g butter
- In a bowl, sift together the all-purpose flour, baking powder, baking soda, pumpkin spice and salt and set it aside.180 g all-purpose flour, 1 ¼ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 2 ½ teaspoon pumpkin spice
- Add the dark brown sugar to the bowl with the browned butter and with a hand whisk, mix it together. Then add the pumpkin puree, eggs and vanilla extract and mix it together until smooth and combined.225 g dark brown sugar, 280 g pumpkin purée, 2 large eggs, 1 teaspoon vanilla extract
- Add the dry ingredients and stir it all together. Make sure there is no dry flour left in the batter.
- Pour the cake batter into the prepared baking pan and spread the cake batter into an even layer. Bake it for 25-28 minutes or until a cake tester comes out clean.
- Let the cake cool on a cooling rack. After 8-10 minutes, gently release the cake from the springform and let the cake cool down completely.
MAPLE CARAMEL
- While the cake bakes, make the maple caramel. In a small saucepan, melt together the maple syrup and butter, whisking it together using a heat proof whisk, until combined. Then let it boil for 2 minutes on medium/high heat while stirring. Be careful as it’s very hot.55 g butter, 115 g maple syrup
- Turn off the heat and add the vanilla bean paste and a small pinch of salt and stir it in. Transfer it to a bowl and cover it with plastic wrap that touches the surface of the caramel, and let it cool down in the fridge. It takes about 1 hour.¼ teaspoon vanilla bean paste, Small pinch of salt
WHIPPED CREAM CHEESE
- Once the cake and caramel has cooled down completely and you’re ready to serve, make the whipped cream cheese. You can also make the whipped cream cheese ahead of time. If so, once whipped together, place it in the refrigerator covered with plastic wrap until ready to assemble.
- In a medium bowl, using an electric mixer or in a bowl of a stand mixer using the whisk attachment, whip together cream cheese, powdered sugar and vanilla bean paste until smooth. Add the heavy cream and whip it until it reaches medium stiff peaks and it holds its shape.200 g full-fat cream cheese, 75 g confectioners sugar ¾ cup, ¼ teaspoon vanilla bean paste, 250 ml heavy cream
- When ready to serve, add the whipped cream cheese on top of the pumpkin cake and even it out with a spoon. Give the maple caramel a little stir and drizzle it over the cake. It’s ready to be served.
Notes
You can easily create your own aromatic pumpkin spice mix at home! Simply combine 2 tablespoons ground cinnamon, 1 ½ teaspoons ground nutmeg, 1 ½ teaspoons ground ginger, ¾ teaspoon ground cloves, and ¾ teaspoon ground allspice. Mix all the spices thoroughly. Store your homemade pumpkin spice in an airtight container in a cool, dark cupboard to maintain its freshness and potency for future baking endeavors.