Brown Butter Spice Cake
Warm brown butter spice cake with pumpkin and molasses. Easy fall cake recipe with tips for browning butter and avoiding a tough crumb.
Pumpkin Spice is a timeless combination of spices that encapsulates the warmth and richness of the fall season. We love it in this delicious Brown Butter Spice Cake.
- Brown the butter until nutty, then chill it so it can be creamed with sugar for a richer flavor and texture.
- Alternate adding the molasses liquid and dry mix to the butter base and stir only until combined to avoid a tough cake.
- Bake in a lined 9-inch springform at 350F about 45 minutes. Cool completely before removing, then frost as desired.
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Preparation Instructions:
Line a 9-inch springform pan with parchment paper. Lightly spray the parchment with baking spray. Preheat oven to 350F. Place springform pan on a baking sheet in case of any leaks.
Melt butter in a small saucepan, over low heat. Continue cooking butter until butter becomes a toasty brown and smells nutty (about 8-10 minutes over low heat).
Transfer butter to a metal or glass bow and place in freezer to firm up. While the butter is chilling, measure the remaining ingredients.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin spice. Set aside. Whisk molasses with hot water and set aside.
Once the butter has become a soft solid again, in the bowl of a stand mixer, beat butter and brown sugar until creamy and fluffy. Add eggs, one at a time, beating to combine after each addition. Add vanilla and pumpkin puree.
Alternate adding molasses mixture and flour mixture to butter, mixing only enough to combine. Do not over mix or the cake will be tough.
Transfer cake to a lined pan and bake for 45 minutes or until a cake tester comes out clean. Transfer to a cooling rack and cool completely before removing from the pan. Top with your favorite frosting and an optional sprinkle of pumpkin spice, ginger nibs, or pepitas.
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Frequently Asked Questions
How do I brown butter without burning it?
Melt butter over low to medium-low heat and swirl the pan often. Watch for foam, then small brown specks and a nutty smell. Remove from heat and pour into a cool metal or glass bowl to stop cooking. If it smells bitter or has very dark bits, start again.
Why does the recipe chill the browned butter before creaming?
Chilling lets the browned butter solidify into a soft spreadable state. That lets you cream it with brown sugar so the cake gets lightness and proper texture. If the butter is still liquid you will get a denser batter.
Can I use canned pumpkin or pumpkin pie filling?
Use plain pumpkin puree, canned or homemade. Do not use pumpkin pie filling because it has added sugar and spices and will change texture and flavor.
What can I use instead of molasses?
You can use dark maple syrup or dark corn syrup in a pinch, but you will lose some of the deep, slightly bitter notes molasses adds. If you swap to a thinner syrup, reduce other liquids slightly to keep the batter texture.
How do I avoid a tough cake?
Measure flour by spooning it into the cup and leveling it. Alternate adding the molasses mix and dry mix and stir just until combined. Overmixing develops gluten and makes the cake dense and tough.
How do I know when the cake is done and can I change the pan?
Bake about 45 minutes at 350F in a 9-inch springform. Insert a toothpick or cake tester; it should come out clean or with a few moist crumbs. You can use a 9-inch round or bundt pan but time will change. Shallower pans bake faster, deeper pans take longer.
How should I store or freeze the cake?
Once fully cooled, wrap unfrosted cake tightly and refrigerate up to 4 days. For longer storage, wrap well and freeze up to 3 months. Thaw overnight in the fridge before frosting or serving.
How do I brown butter without burning it?
Melt butter over low to medium-low heat and swirl the pan often. Watch for foam, then small brown specks and a nutty smell. Remove from heat and pour into a cool metal or glass bowl to stop cooking. If it smells bitter or has very dark bits, start again.
Why does the recipe chill the browned butter before creaming?
Chilling lets the browned butter solidify into a soft spreadable state. That lets you cream it with brown sugar so the cake gets lightness and proper texture. If the butter is still liquid you will get a denser batter.
Can I use canned pumpkin or pumpkin pie filling?
Use plain pumpkin puree, canned or homemade. Do not use pumpkin pie filling because it has added sugar and spices and will change texture and flavor.
What can I use instead of molasses?
You can use dark maple syrup or dark corn syrup in a pinch, but you will lose some of the deep, slightly bitter notes molasses adds. If you swap to a thinner syrup, reduce other liquids slightly to keep the batter texture.
How do I avoid a tough cake?
Measure flour by spooning it into the cup and leveling it. Alternate adding the molasses mix and dry mix and stir just until combined. Overmixing develops gluten and makes the cake dense and tough.
How do I know when the cake is done and can I change the pan?
Bake about 45 minutes at 350F in a 9-inch springform. Insert a toothpick or cake tester; it should come out clean or with a few moist crumbs. You can use a 9-inch round or bundt pan but time will change. Shallower pans bake faster, deeper pans take longer.
How should I store or freeze the cake?
Once fully cooled, wrap unfrosted cake tightly and refrigerate up to 4 days. For longer storage, wrap well and freeze up to 3 months. Thaw overnight in the fridge before frosting or serving.
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