Sour Cream Pumpkin Cake With Brown Butter Frosting Recipe

Name: Sour Cream Pumpkin Cake With Brown Butter Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1/4 cups Milk; 2 whole Eggs; 1-1/3 cup Sugar; 1 cup Canned Pumpkin Puree; 1 teaspoon Vanilla; 1/2 cups Butter, Room Temperature; 1/2 cups Sour Cream; 2 cups Flour; 1-1/2 teaspoon Baking Powder; 1/4 teaspoons Baking Soda; 1/4 teaspoons Salt; FOR THE FROSTING:; 1 cup Butter; 2 Tablespoons Milk, Or More If Needed; 1 teaspoon Vanilla; 4 cups Powdered Sugar

Servings: persons

FOR THE CAKE:
1/4 cups Milk
2 whole Eggs
1-1/3 cup Sugar
1 cup Canned Pumpkin Puree
1 teaspoon Vanilla
1/2 cups Butter, Room Temperature
1/2 cups Sour Cream
2 cups Flour
1-1/2 teaspoon Baking Powder
1/4 teaspoons Baking Soda
1/4 teaspoons Salt
FOR THE FROSTING:
1 cup Butter
2 Tablespoons Milk, Or More If Needed
1 teaspoon Vanilla
4 cups Powdered Sugar

1
1. Grease a 9x13 pan. Preheat oven to 350 F.
2
2. In a large bowl mix milk, eggs, sugar, pumpkin, vanilla, butter, and sour cream till smooth.
3
3. Slowly add the dry ingredients until just combined. Pour into the greased pan. Bake for 30 minutes or until a tester comes out clean. Set aside to cool completely before icing.
4
4. In a small saucepan cook butter on medium heat for 5 minutes or so until little brown specks appear in the butter. Be careful, because this can easily go from browned to burnt, so don't turn away! Once butter is browned, remove pan from the oven and allow butter to cool for 10 minutes.
5
5. In a large bowl mix the butter, milk, vanilla, and powdered sugar. Use a mixer and beat on low until smooth. If consistency is thick add additional milk 1 tablespoon at a time until desired consistency reached. Frost the cake immediately.

1564

kcal

Calories

Fat

207

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CAKE:, 1/4 cups Milk, 2 whole Eggs, 1-1/3 cup Sugar, and more.

Yes, Sour Cream Pumpkin Cake With Brown Butter Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Pumpkin Cake With Brown Butter Frosting

How did you like this recipe?

Frequently Asked Questions