Brown Butter Pumpkin Cake with Butterscotch Cream Cheese Frosting
This brown butter pumpkin cake has everything I love about fall baking — the warm, nutty flavor of brown butter, the cozy pumpkin spices, and an extra touch of sweetness from homemade butterscotch. Each layer is tender and rich, filled with silky butterscotch cream cheese frosting and finished with even more butterscotch drizzle for that perfect fall-inspired bite.
The Only Pumpkin Cake Recipe You’ll Ever Need
When fall comes around, I can’t resist using brown butter in just about everything. In this pumpkin cake, it adds so much warmth and depth that works perfectly with the pumpkin and fall spices.
Ingredients
- Butter: Cooked to a golden brown for that nutty, caramel-like flavor that enhances the pumpkin and spices.
- Brown Sugar & Granulated Sugar: Equal parts of both create a tender crumb and balanced sweetness. I like using dark brown sugar for extra depth.
- Eggs
- Pumpkin Puree: Use 100% pumpkin puree, not pumpkin pie filling. This recipes uses exactly one can so no measuring or leftovers!
- Vanilla Extract: Rounds out all the flavors and add that hint of vanilla.
- All-Purpose Flour
- Baking Powder & Baking Soda: A mix of both for the perfect lift and soft texture.
- Salt: Essential in all baked goods, it enhances all the flavors.
- Spices: A cozy blend of cinnamon, nutmeg, ginger, and allspice—classic fall flavors that make this cake so good.
Step-by-Step Instructions
1. Prep
Preheat the oven to 350°F. Grease three 8-inch round cake pans and line the bottoms with parchment paper. Set aside.
2. Brown the Butter
Cut the butter into chunks and melt it in a small saucepan over medium heat. The butter will melt, then begin to bubble and foam before turning golden brown. Stir occasionally, scraping the bottom so it doesn’t burn. Once it’s a deep golden color and smells nutty, remove from the heat and transfer to a bowl to cool.
3. Mix the dry ingredients
In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice.
4. Mix the wet ingredients
Once the browned butter has cooled slightly, whisk in both sugars until combined. Add the eggs, pumpkin purée, and vanilla extract, and whisk until smooth.
5. Combine
Add the dry ingredients to the wet ingredients and fold together with a rubber spatula until just combined. Scrape the sides and bottom of the bowl to make sure no dry spots remain, but don’t overmix—this keeps the cake tender.
6. Bake
Divide the batter evenly among the prepared pans. For the most accuracy, use a kitchen scale — each pan should have about 540 grams of batter. You can also use a measuring cup or cookie scoop to portion it evenly. Smooth the tops and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool
Let the cakes cool in the pans for 10–15 minutes, then turn them out onto a wire rack to cool completely before frosting.
Blue Mountain Baker’s Tip: Browning Butter
Browned butter adds such a lovely flavor and depth to baked goods, but it can go from a perfectly golden brown, to burnt butter pretty quickly! Don’t rush the process—stir and scrape as the butter foams so those toasty brown bits don’t stick and burn. When the butter turns deep golden and smells nutty, remove it from the heat immediately then transfer into a bowl to cool.
Quick and Simple Homemade Butterscotch Sauce
A quick and easy caramel-style sauce that delivers all the same rich, buttery flavor without the fuss. Just a few ingredients come together to make what might be the very best part of this cake in my opinion!
Ingredients
- Butter: The butter to the butterscotch, of course! Gives that buttery flavor and velvety texture
- Dark Brown Sugar: Dark brown sugar over light for a deeper and richer flavor
- Heavy Cream: Brings the sauce together for a perfectly creamy and smooth finish
- Vanilla Extract: Rounds out the flavor and sweetness
- Salt: don’t be shy here—extra salt helps balance the sweetness and gives that classic salted caramel that works so well with the brown butter pumpkin cake
Step-by-Step Instructions
1. In a small saucepan, combine the butter, brown sugar, and heavy cream. Melt over medium-low heat, stirring occasionally, until the mixture is smooth and combined. (It may look slightly separated at first, that’s okay! It will come together as it boils.)
2. Once melted, bring the mixture to a gentle boil. Let it boil undisturbed for 5 minutes. You can lightly scrape down the sides if needed, but avoid stirring or whisking as this can cause the sauce to turn grainy once cooled.
3. Remove from the heat and let cool for a few minutes before stirring in the vanilla extract and salt. Allow the sauce to cool completely, then transfer to a bowl or jar and refrigerate while you make the frosting.
Blue Mountain Baker’s Tip: Silky Smooth Butterscotch
Butterscotch comes together easily, but a little care goes a long way. Once it starts to gently boil, resist the urge to stir—agitating it too much can cause the sugar to crystallize and turn grainy. And don’t let it bubble away for too long! After about 5 minutes (set yourself a timer!), it’ll start thickening past the sauce stage and end up more like candy. If you want to be precise, use a candy thermometer—220–230°F is that sweet spot for a pourable, silky sauce.
The Best Butterscotch Cream Cheese Frosting
A smooth, tangy cream cheese frosting swirled with our homemade butterscotch for the perfect balance of sweet and salty. It’s rich, buttery, and the dreamiest finish to this brown butter pumpkin cake.
Ingredients
- Butter: Use unsalted, room temperature butter for a smooth, creamy frosting
- Cream Cheese: Adds that tangy flavor that complements the sweet butterscotch and spiced pumpkin cake. Room temperature is key here for a smooth frosting!
- Powdered Sugar: I go lighter on the powdered sugar here since the butterscotch adds plenty of sweetness. Adjust to your liking here.
- Butterscotch Sauce: Use our homemade butterscotch, just make sure it’s completely cooled to room temperature so it doesn’t melt the frosting.
- Vanilla Extract: Always add vanilla to all my frostings to help balance and round out the flavors.
- Salt: Just a pinch to cut through the sweetness and keep it balanced.
Step-by-Step Instructions
1. Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the butter on medium-high speed until light and fluffy, about 2 minutes.
2. Cut the room-temperature cream cheese into pieces and add it to the butter. Mix on medium speed until smooth and completely combined, with no lumps of cream cheese remaining.
3. Add the powdered sugar and mix on low speed until smooth, scraping down the sides and bottom of the bowl to make sure everything is well combined.
4. Pour in the butterscotch sauce, vanilla, and salt, then mix on medium-low speed until the frosting is creamy and well combined.
5. Use right away or cover and refrigerate until the cakes are completely cooled and ready to frost.
Blue Mountain Baker’s Tip: Frosting Texture Matters
For the smoothest, creamy frosting, make sure both the butter and cream cheese are truly at room temperature. If either is too cold, the frosting can turn lumpy or split. This means pulling both from the fridge 30-60 minutes before making so they are softened and mix together easily. If the frosting seems too soft, pop the bowl in the fridge for 10-15 minutes, then whip again before frosting your cake.
Putting It All Together
Once the cakes have cooled completely, level the tops with a serrated knife so each layer stacks evenly.
Place the first layer on your cake plate or stand and add a generous scoop of frosting (about 1 cup). Spread it evenly to the edges, letting it slightly hang over—this will help when crumb-coating later. Drizzle with about one-third of the remaining butterscotch sauce, then add the second layer and repeat the process. Finish by placing the final layer on top.
Use an offset spatula to smooth the excess frosting around the sides, filling in any gaps between the layers and sealing in all the crumbs. Chill the cake for about 15 minutes to let the frosting set—this helps keep everything sturdy when you add the final coat.
Once chilled, spread the remaining frosting evenly over the top of the cake, then work it down the sides for a smooth finish. Drizzle the last third of the butterscotch over the top, letting it drip down the edges. You’ll end up with a show-stopping fall cake that tastes every bit as good as it looks!
Blue Mountain Baker’s Tip: What’s A Crumb Coat?
Taking the time to crumb coat your cake makes the frosting process so much easier—and so much prettier. A crumb coat is a thin layer of frosting on the top and sides of the cake that simply seals in all those tiny crumbs on the outside of the cake and locks in the frosting between each layer.
Don’t rush the process. A quick 10–15 minute chill after the crumb coat—or anytime the frosting feels too soft—helps the cake stay sturdy and prevents sliding or wobbling. It also makes spreading the final coat smoother and gives you those clean edges.
For an even easier time frosting, invest in an offset spatula and a cake turntable—two simple tools that make all the difference to frost a cake like a pro!
Brown Butter Pumpkin Cake FAQ
You can, but homemade makes such a difference here! If you go for a store-bought version, look for one that’s thicker—usually sold in a jar rather than the thinner ice cream topping syrups.
Yes! I actually do this with most of my cakes. You can bake the layers one to two days in advance—just let them cool completely, then wrap each in plastic wrap and store in the fridge until you’re ready to frost. The frosting and butterscotch sauce can also be made ahead; store them in the fridge and bring to room temperature before assembling the cake.
Yes, since the frosting contains cream cheese, the cake should be stored in the fridge. Before serving, let it sit at room temperature for about 30–60 minutes for the best texture and flavor.
That’s totally fine! Simply divide the batter between two 8-inch pans. Once baked and cooled, slice each cake in half to create four layers — they’ll be a bit thinner but every bit as beautiful and delicious!
If Somehow You Have Leftovers…
This cake can sit out at room temperature for up to 2 hours when serving. Because of the cream cheese frosting, it’s best stored covered in the refrigerator, where it will stay fresh for about 4–5 days. I like to loosely cover it with plastic wrap or store it in a cake carrier to keep it from drying out.
If you’d like to make the cake ahead, you can bake the layers 1–2 days in advance and store them tightly wrapped in plastic wrap in the fridge. For longer storage, wrap each unfrosted layer in plastic wrap, then a layer of foil, and freeze for up to 2 months.
The frosting and butterscotch can also be made 1–2 days ahead of time. Store the frosting in an airtight container in the fridge, then bring it back to room temperature before using. The butterscotch should be stored in a jar or airtight container in the fridge as well—just bring it to room temp or warm it slightly in the microwave before drizzling over the cake.
This Brown Butter Pumpkin Cake is everything I love about fall baking — give me all the warm spices, pumpkin, and those cozy, rich flavors! I hope this recipe has found its way into your kitchen this season. If it has, leave a comment or tag me on Instagram so I can see your bake!
Happy baking, and thanks so much for being here!
XO, Blue Mountain Baker 💙
Recipe Card
Brown Butter Pumpkin Cake with Butterscotch Cream Cheese Frosting
Equipment
- 3 8-inch round cake pans
- parchment paper
- small saucepan
- Mixing bowls
- measuring cups & measuring spoons
- rubber spatula
- Whisk
- stand mixer with paddle attachment (or hand mixer)
- cake plate
- serrated knife
- offset spatula
Ingredients
Brown Butter Pumpkin Cake
- 1 cup (2 sticks, 226g) unsalted butter
- 1 cup (220g) dark brown sugar, packed
- 1 cup (200g) granulated sugar
- 3 eggs
- 1 15-ounce can (425g) pumpkin purée
- 1 tablespoon vanilla extract
- 3 cups (360g) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons salt
- 1 tablespoon cinnamon
- 2 teaspoons nutmeg
- 2 ½ teaspoons ginger
- ½ teaspoon allspice
Butterscotch Sauce
- ¼ cup (½ a stick, 57g) unsalted butter
- ½ cup (115g) dark brown sugar, packed
- ½ cup (120g) heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Butterscotch Cream Cheese Frosting
- 1 cup (2 sticks, 226g) unsalted butter room temperature
- 2 (8 ounce) blocks cream cheese room temperature
- 2 cups (230g) powdered sugar
- ½ cup butterscotch sauce
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Instructions
Brown Butter Pumpkin Cake
- Prep: Preheat the oven to 350°F. Grease three 8-inch round cake pans and line the bottoms with parchment paper. Set aside.
- Brown the butter: Cut the butter into chunks and melt it in a small saucepan over medium heat. The butter will melt, then begin to bubble and foam before turning golden brown. Stir occasionally, scraping the bottom so it doesn’t burn. Once it’s a deep golden color and smells nutty, remove from the heat and transfer to a bowl to cool.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. Set aside.
- Mix the wet ingredients: Once the browned butter has cooled slightly, stir in both sugars until combined. Add the eggs, pumpkin purée, and vanilla extract, and whisk until smooth.
- Combine the wet and dry: Add the dry ingredients to the wet ingredients and fold together with a rubber spatula until just combined. Scrape the sides and bottom of the bowl to make sure no dry spots remain, but don’t overmix—this keeps the cake tender.
- Bake: Divide the batter evenly among the prepared pans. For the most accuracy, use a kitchen scale — each pan should have about 540 grams of batter. You can also use a measuring cup or cookie scoop to portion it evenly. Smooth the tops and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool in the pans for 10–15 minutes, then turn them out onto a wire rack to cool completely before frosting.
Homemade Butterscotch Sauce
- In a small saucepan, combine the butter, brown sugar, and heavy cream. Melt over medium-low heat, stirring occasionally, until the mixture is smooth and combined. (It may look slightly separated at first, that’s okay!)
- Once melted, bring the mixture to a gentle boil. Let it boil undisturbed for 5 minutes. You can lightly scrape down the sides if needed, but avoid stirring or whisking as this can cause the sauce to turn grainy once cooled.
- Remove from the heat and let cool for a few minutes before stirring in the vanilla extract and salt. Allow the sauce to cool completely, then transfer to a bowl or jar and set aside while you make the frosting.
Butterscotch Cream Cheese Frosting
- Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the butter on medium-high speed until light and fluffy, about 2 minutes.
- Cut the room-temperature cream cheese into pieces and add it to the butter. Mix on medium speed until smooth and completely combined, with no lumps of cream cheese remaining.
- Add the powdered sugar and mix on low speed until smooth, scraping down the sides and bottom of the bowl to make sure everything is well combined.
- Pour in the 1/2 cup of butterscotch sauce, vanilla, and salt, then mix on medium-low speed until the frosting is creamy and well combined. Cover and refrigerate until the cakes are completely cooled and ready to frost.
Assembly
- Level the cooled cake layers with a serrated knife.
- Place the first layer on a cake plate or stand. Add about 1 cup of frosting and spread to the edges.
- Drizzle with ⅓ of the butterscotch sauce, then top with the second cake layer. Repeat, then add the final layer on top.
- Smooth the excess frosting around the sides to create a crumb coat. Chill for 15 minutes to let it set.
- Spread the remaining frosting over the top and sides of the cake.
- Drizzle the last ⅓ of the butterscotch over the top, letting it drip down the edges. Slice, serve, and enjoy!
Notes
- This cake can also be made as a sheet cake in a 9×13 pan or by using two 8-inch round cake pans.
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- Make sure the butter and cream cheese for the frosting are softened at room temperature for a smooth and silky texture.
- Adjust the sweetness of the cream cheese frosting to your liking by adding more or less powdered sugar. I prefer it less sweet, but feel free to taste and adjust.
- Cake layers can be made a day ahead and wrapped tightly in plastic wrap.
- Frosted cake can be stored in the fridge for 3–4 days.
- Butterscotch sauce keeps in the fridge for up to 2 weeks. Gently reheat before serving.
