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Salted Caramel Brown Butter Pumpkin Spice Latte Cake

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 slices
Calories 480
A decadent fall-inspired cake combining rich brown butter, spiced pumpkin, and luscious salted caramel frosting for a perfect celebration dessert.

Ingredients

Cake Batter

  • 113 g salted butter (for brown butter)
  • 120 ml avocado oil (or neutral oil of choice)
  • 240 g light brown sugar
  • 220 g granulated sugar
  • 4 units eggs (at room temperature)
  • 8 g vanilla bean paste or extract
  • 425 g pumpkin puree (1, 15oz can)
  • 260 g all-purpose flour
  • 6 g salt
  • 4 g baking powder
  • 3 g baking soda
  • 2 g cinnamon
  • 2 g pumpkin pie spice
  • 170 g maple syrup
  • 110 g almond butter (smooth, creamy)
  • 50 g avocado oil or melted coconut oil

Salted Caramel

  • 113 g salted butter, browned and cooled
  • 560 g powdered sugar
  • 12 g vanilla bean paste or extract
  • 6 g instant espresso powder

Instructions 

  • Preheat oven to 350°F. Prepare three cake pans with butter, flour, and parchment paper.
  • Make brown butter: melt butter in a pan over medium-high heat, cook until deep golden and nutty, then cool slightly.
  • Mix dry ingredients; in a separate bowl, whisk cooled brown butter with oils and sugars, then add eggs, vanilla, and pumpkin. Fold in dry ingredients.
  • Divide batter into pans, bake at 350°F for 28-33 mins. Cool completely before frosting.
  • Prepare salted caramel by whisking maple syrup, almond butter, oil, and salt. Make frosting by beating cream cheese, brown butter, powdered sugar, vanilla, and espresso until smooth.
  • Assemble cake: level layers, spread frosting, add caramel, and repeat. Chill, then frost with remaining frosting. Decorate and serve.

Notes

Ensure cake layers are completely cooled before frosting to prevent melting.
Calories: 480kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: cake, caramel, Pumpkin