Prepare to embark on a culinary journey that will transform your kitchen into a haven of irresistible autumn flavors! This show-stopping Pumpkin Layer Cake is not just a dessert—it's a decadent experience that marries the warm, comforting essence of pumpkin with the luxurious richness of dulce de leche and nutty brown butter. Imagine cutting into a moist, spiced cake layers that promise to make your taste buds dance with pure delight, creating a dessert that's guaranteed to become the centerpiece of any gathering.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup pumpkin puree
- 1/2 cup unsalted butter
- 3 eggs
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup dulce de leche
- 1/2 cup brown butter
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a large mixing bowl, cream together softened unsalted butter and sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the pumpkin puree until fully incorporated and the batter is smooth.
- In a separate bowl, whisk together flour, baking powder, and ground cinnamon to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove cakes from the oven and let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the brown butter, melt butter in a light-colored saucepan over medium heat, stirring constantly. Cook until butter turns golden brown and develops a nutty aroma, about 5-7 minutes.
- Prepare the frosting by mixing brown butter with dulce de leche until smooth and creamy.
- Once cakes are completely cool, place one layer on a serving plate and spread a thick layer of dulce de leche brown butter frosting.
- Carefully place the second cake layer on top and frost the entire cake, creating smooth, even layers of frosting.
- Optional: Garnish with additional dulce de leche drizzle, chopped nuts, or a light dusting of cinnamon for extra flavor and presentation.
- Refrigerate the cake for at least 1 hour before serving to allow the frosting to set and flavors to meld together.
Tips
- Room Temperature Ingredients: Ensure all ingredients like eggs, butter, and pumpkin puree are at room temperature for smoother mixing and better cake texture.
- Brown Butter Technique: When browning butter, use a light-colored pan to easily monitor the color change and prevent burning. Remove from heat immediately when it turns golden brown.
- Avoid Overmixing: Gently fold dry ingredients into wet ingredients to maintain a tender cake crumb. Overmixing can lead to a tough, dense cake.
- Cooling is Crucial: Allow cakes to cool completely before frosting to prevent the dulce de leche brown butter frosting from melting.
- Even Cake Layers: Use a cake leveler or serrated knife to create flat, even cake layers for a professional-looking presentation.
- Make Ahead: This cake can be prepared a day in advance and stored in the refrigerator, which can actually enhance its flavors.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 110mg
