Brown Butter Spice Cake

Styled by KATE ASHLEY
Photograph by KELLY MOORE CLARK

This brown butter spice cake, topped with luscious maple cream cheese frosting, is the perfect dessert for Thanksgiving gatherings.

Preheat oven to 350°F. Grease and line the bottom of two 9” round cake pans with parchment paper. Make the brown butter: Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally until butter turns a nutty golden-brown. Make the batter: In a medium bowl, whisk flour, baking soda, cinnamon, salt, and pumpkin pie spice blend. In a large bowl, whisk 1-½ cups of pumpkin purée with granulated sugar, brown sugar, eggs, and buttermilk until very well blended. Mix or fold in flour mixture until just combined. Gently whisk in brown butter until completely incorporated. Divide batter evenly.

Bake cakes until tester inserted in center comes out clean. Let cakes cool completely. Make the frosting: In a large bowl, beat the butter and cream cheese together on medium speed until smooth and combined. Add in 3 cups powdered sugar and mix on low until combined. Turn the mixer up to medium speed and mix until light and fluffy. Add 3 tablespoons of maple syrup, vanilla, and pumpkin pie spice. Mix until smooth and combined. Add in the remaining maple syrup and powdered sugar.  Assemble cake: Put 1 cake layer on a cake plate or cake stand. Spread half the the frosting on it in an even layer.