Print

Brown Butter Pumpkin Cake With Whipped Cream Cheese + Honey

Course Dessert
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Author Eva Kosmas Flores

Ingredients

Brown Butter Pumpkin Cake

  • 1 cup butter
  • 3 and 1/4 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 and 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ginger
  • 1/3 cup vegetable oil
  • 1 15 oz can pureed pumpkin
  • 4 eggs
  • 2 and 1/2 cups raw cane sugar
  • 1/4 cup honey
  • 1/2 teaspoon vanilla extract
  • 1 cup canned coconut milk
  • powdered sugar for garnish optional

Whipped Cream Cheese + Honey

  • 3 tablespoons milk room temperature
  • 3 tablespoons honey
  • 16 oz softened cream cheese

Instructions

  1. First, brown the butter. When making browned butter, it is best to use a stainless steel pan so that you can see the color of the butter change. Heat the butter in a large shallow frying pan over medium heat until melted. Swirl the pan around a bit every couple minutes to help it cook evenly. Over a period of several minutes, you'll notice the foam at the top of the butter start to change from light yellow to a dark tan. Once it reaches the dark tan stage and the butter looks light brown and golden, smell it. It should smell nutty and similar to toffee. Remove from heat and set aside.
  2. Preheat the oven to 350 degrees Fahrenheit. In a medium-sized bowl, mix together the flour, baking powder, baking soda salt, cinnamon, nutmeg, allspice, and ginger until well blended. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar, honey, warm brown butter, and oil at medium speed until the sugar appears to have dissolved slightly. Add the eggs one at a time, mixing well after each addition. Then add the pumpkin and mix until smooth.
  3. Whisk together the vanilla extract and coconut milk in a small bowl until combined, then add half of the coconut to the bowl, mixing at medium-low speed, and then add half of the flour mixture, and repeat. Once the ingredients have been incorporated, evenly distribute the cake batter between 3 well-greased and lightly floured 8-inch cake pans. Place the pans in the oven and bake at 350 for 40-50 minutes or until the cakes are golden around the edges and a toothpick inserted into the center of each cake comes out clean. Remove from the oven and allot the cakes to cool for 15 minutes before flipping them onto a wire rack to cool completely.
  4. While the cake is cooling, you can prepare the whipped cream cheese. Fit your mixer with the whisk attachment and whip the cream cheese at medium high speed until fluffy, add a tablespoon of the milk and a tablespoon of the honey, then allow it to whisk for another minute before repeating this process two more times. The cream cheese should look light and fluffy, kind of like a meringue. Once it reaches the desired texture (usually about 3 minutes), you can turn off the mixer.
  5. Layer the whipped cream cheese between the first two layers of the cake, then garnish the top layer with a sprinkle of powdered sugar and serve immediately.