BROWN BUTTER PUMPKIN CAKE 🎃🤎 Soft, warmly spiced pumpkin cake with nutty brown butter and a creamy cinnamon mascarpone frosting - the perfect taste of fall 🍁 Pumpkin Cake * 115 g salted butter (½ cup) * 140 g granulated sugar (⅔ cup) * 60 g brown sugar (¼ cup + 1 tbsp, packed) * 2 eggs, room temperature * 420 g pumpkin purée (about 1¾ cups) * 60 ml milk (¼ cup) * 260 g all-purpose flour (2 cups + 1 tbsp) * 1 tsp baking soda * ¾ tsp baking powder * 1 tsp cinnamon * ½ tsp ground ginger * ¼ tsp nutmeg * ¼ tsp salt Cinnamon Mascarpone Frosting * 250 g mascarpone (about 9 oz) * 150 g heavy cream (⅔ cup) * 30 g powdered sugar (¼ cup) * Cinnamon, for topping Instructions 1. Preheat the oven to 175°C (350°F). Grease and line a standard loaf pan with parchment paper. 2. Brown the butter: Melt the butter in a saucepan over medium heat, stirring often, until golden brown and nutty-smelling, about 5-8 minutes. Remove from the heat and cool for about 20 minutes. 3. In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt. 4. Whisk the brown butter with both sugars. Add the eggs and mix until combined. 5. Add the pumpkin purée and milk. If your pumpkin purée is very watery, blot it with a paper towel first. Mix until smooth. 6. Add the dry ingredients and gently fold until just combined. Don’t overmix. 7. Transfer the batter to the prepared loaf pan and smooth the top. 8. Bake for 70–80 minutes, or until a toothpick comes out clean or with a few moist crumbs. Check after 30 minutes - if the top is browning too quickly, loosely cover with foil. 9. Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack and cool completely. 10. Make the frosting: Beat the cold heavy cream, sifted powdered sugar and mascarpone until smooth and stable. Don’t overwhip. 11. Spread the frosting over the completely cooled cake and sprinkle with cinnamon. 12. Slice and enjoy! 🎃🤎 #pumpkincake #cakerecipe #viralcake #moistcake #creatorsearchinsights - @alinavrn