Print

Perfect Pumpkin Bundt Cake with Brown Butter Glaze

pumpkin bundt cake with brown butter glaze - featured image
Print Recipe

A tender, moist pumpkin bundt cake with a nutty brown butter glaze that seeps into every nook and cranny. Perfect for fall gatherings or a cozy weeknight treat.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 can (15 oz / 425g) pumpkin puree
  • For the Brown Butter Glaze:
  • ½ cup (1 stick / 113g) unsalted butter
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-cup bundt pan with butter and dust with flour, tapping out excess.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a stand mixer with paddle attachment, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down sides.
  4. Add eggs one at a time, beating well after each. Mix in vanilla extract until smooth and glossy.
  5. Reduce mixer speed to low and add pumpkin puree. Mix until just combined.
  6. With mixer on low, gradually add dry ingredients to wet ingredients. Mix until just combined (a few streaks of flour are okay). Fold with a rubber spatula from bottom up.
  7. Pour batter into prepared bundt pan and spread evenly. Tap pan on counter to release air bubbles.
  8. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pan on wire rack for 15 minutes.
  9. Invert cake onto rack and cool completely.
  10. For glaze: Melt ½ cup butter in small saucepan over medium heat. Cook, swirling occasionally, until butter foams, subsides, and turns deep amber with nutty aroma (about 5-7 minutes). Remove from heat immediately.
  11. Let brown butter cool 5 minutes. Whisk in sifted powdered sugar and vanilla extract. Add milk 1 tablespoon at a time until smooth and pourable.
  12. Place cooled cake on serving plate. Pour glaze over top, letting it drip down sides. Let set 15 minutes before slicing.

Notes

Don’t overmix the batter once flour is added to avoid a dense cake. Watch brown butter closely as it can burn quickly. Room temperature ingredients are key for best texture. Cake tastes even better the next day. For gluten-free, use 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free milk.

Nutrition

Keywords: pumpkin bundt cake, brown butter glaze, fall dessert, pumpkin cake, bundt cake recipe

Find it online: https://lucastable.com/perfect-pumpkin-bundt-cake-with-brown-butter-glaze/