- flavorful & one bowl -
This pumpkin cake is full of pumpkin flavor, subtly spiced, and topped with a festive piped pumpkins. It's the perfect cake for a party or get together. The frosting works so well with the pumpkin flavor. It's creamy, toasty, and not too sweet.
– unsalted butter – vegetable oil – brown sugar – pumpkin puree – sea salt – vanilla – eggs – sour cream – flour – baking soda – baking powder – pumpkin spice
– unsalted butter – cream cheese – powdered sugar – vanilla – sea salt – orange & green gel food coloring
Sift flour, baking soda, baking powder, and pumpkin spice right into the same bowl. Gently fold with a spatula or whisk until no more dry streaks remain. Transfer batter into the prepared baking pan and smooth the top. Bake for 22-27 minutes.
Make brown butter by melting the butter in a medium saucepan or pan on medium-low heat. It’s ready when the specks at the bottom turn golden-brown and a foam starts to appear on the surface again. Remove from heat and cool to room temperature
Beat cooled brown butter until creamy in a large bowl. Add about half of the powdered sugar in stages, beating until combined. Add vanilla and salt. Add cream cheese, beat until creamy. Add more powdered sugar until desired texture is achieved.
Color some of the frosting green and orange. Transfer into separate piping bags or into disposable plastic bags. Cut the end off both piping bags, making sure that it’s a small hole.
Spread frosting over cooled pumpkin cake. Use orange frosting to pipe the pumpkins. Add stems on top of the pumpkins with the green frosting. Pipe a vine on each stem. Slice the cake and serve!
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