Mini Pumpkin Sheet Cake with Brown Butter Frosting
Ingredients
The Cake
-
1
cup
all-purpose flour
-
¾
cup
granulated sugar
-
1
teaspoon
pumpkin pie spice
-
1¼
teaspoons
baking powder
-
½
teaspoon
baking soda
-
¼
teaspoon
kosher salt
-
2
large
eggs
-
6
tablespoons
neutral oil
-
1
cup
pumpkin puree
-
½
teaspoon
vanilla extract
Brown Butter Frosting
-
¾
cup
unsalted butter
-
2
cups
powdered sugar
-
¼
teaspoon
kosher salt
-
1 to 2
tablespoons
heavy cream
Instructions
- Preheat the oven to 350°F and grease an 8x8-inch cake pan.
- Whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and kosher salt in a large bowl.
- In a separate bowl, mix the eggs, neutral oil, pumpkin puree, and vanilla extract.
- Combine the wet and dry ingredients until just mixed, ensuring no flour speckles remain.
- Pour the batter into the prepared cake pan and bake for 23 to 25 minutes until a skewer comes out clean.
- Allow the cake to cool for about 5 to 7 minutes in the pan, then invert onto a cooling rack to cool completely.
- To make the frosting, brown ½ cup of unsalted butter in a saucepan until lightly browned, then cool it down.
- Combine the browned butter with ¼ cup room temperature butter, sifted powdered sugar, vanilla extract, salt, and heavy cream.
- Beat the frosting for about 3 minutes until light and fluffy.
- Spread the frosting over the cooled cake and decorate as desired.
Nutrition Facts (estimated)
Servings
6
Calories
557
Total fat
24g
Total carbohydrates
85g
Total protein
3g
Sodium
294mg
Cholesterol
64mg
You might also like