This rich and moist Brown Butter Pumpkin Spice Cake is the perfect autumn indulgence. Layered with a luxurious coffee-infused mascarpone whipped cream and drizzled with salted caramel sauce, it’s a dessert that blends warm fall spices with creamy, decadent flavors. The nuttiness of the browned butter enhances the pumpkin spice, while the coffee mascarpone adds a unique, velvety touch.
Why You’ll Love This:
You’ll love this cake for its moist texture and the beautiful balance of sweet and spiced flavors. The layers of pumpkin cake, combined with the smooth mascarpone cream, create an indulgent dessert experience. Topped with salted caramel, this cake offers a hint of salty sweetness that perfectly complements the spiced pumpkin layers.
Perfect Occasion:
This cake is perfect for fall celebrations, Thanksgiving dessert tables, or any festive gathering. It’s an impressive treat that can be prepared in advance, allowing the flavors to meld together for an even better taste the next day. Whether you’re hosting or bringing a dessert, this cake will be a show-stopper.
Decoration Tips:
For a festive touch, pipe mini pumpkins on top with colored mascarpone cream, as suggested in the recipe. You can also drizzle extra salted caramel sauce over the top and sprinkle a few roasted nuts for added texture. For a more elegant look, dust the cake with powdered sugar or a light sprinkle of cinnamon.
Recipe:
Ingredients:
Pumpkin Spice Cake:
- 113 g unsalted butter (½ cup)
- 125 g light brown sugar (½ cup + 2 tbsp)
- 225 g pumpkin puree (1 cup)
- 1 whole egg + 1 egg white (room temperature)
- 1 tsp vanilla extract
- 45 g sour cream (3 tbsp) (room temperature)
- 150 g all-purpose flour (1 ¼ cups)
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 ½ tsp pumpkin pie spice
Coffee Mascarpone Cream:
- 300 g heavy whipping cream (1 ⅓ cups)
- 45 g pumpkin spice coffee grounds (¼ cup + 2 tbsp)
- 300 g mascarpone (1 ⅓ cups)
- 2 tbsp light brown sugar
- ½ cup salted caramel sauce
Instructions:
1. Prepare the Pumpkin Spice Cake:
- Before you begin making the cake, combine the heavy whipping cream and coffee grounds in a bowl. Place this in the fridge while you prepare the rest of the cake.
- Brown the butter by melting it in a saucepan over medium heat. Stir occasionally until the butter turns amber and gives off a nutty aroma. Remove from heat and let cool slightly in a mixing bowl. Place in the freezer for 5 minutes to cool further.
- Preheat your oven to 350°F (175°C). Grease a 7-inch springform pan with butter and coat with sugar to prevent sticking.
- Add the brown sugar, pumpkin puree, egg, egg white, vanilla, and sour cream to the cooled brown butter. Whisk until the mixture is smooth.
- Fold in the flour, baking powder, salt, and pumpkin pie spice until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and bake for 35-45 minutes, or until a toothpick comes out with only a few moist crumbs. Let the cake cool completely.
2. Make the Coffee Mascarpone Cream:
- Once the cake is cooled, strain the coffee grounds from the heavy cream using a fine mesh sieve.
- In a bowl, beat together the mascarpone and light brown sugar until just combined. Slowly pour in the coffee-infused cream while mixing until soft peaks form.
3. Assemble the Cake:
- Slice the cooled pumpkin spice cake horizontally into three equal layers.
- Place the bottom layer of cake back into the springform pan. Spread 1/3 of the coffee mascarpone cream evenly over the cake, followed by ¼ cup of salted caramel sauce.
- Add the middle cake layer, then spread another 1/3 of the mascarpone cream and the remaining ¼ cup of salted caramel sauce on top.
- Place the top cake layer on, gently pressing to secure. Cover the cake and let it set in the fridge for at least 10 minutes.
4. (Optional) Decorate with Mini Pumpkins:
- If you’d like to decorate with mini pumpkins, divide a small amount of the mascarpone cream into two bowls. Dye one bowl orange using food coloring and add cocoa powder to the second bowl for the “stems.” Pipe the orange cream into small pumpkin shapes and add a stem on top using the cocoa-colored cream.
5. Finish and Serve:
- Remove the cake from the springform pan and spread the remaining mascarpone cream over the top. Slice, serve, and enjoy this decadent fall dessert!
Enjoy this layered Pumpkin Spice Cake with its luscious coffee mascarpone cream and salted caramel drizzle!
