Mini Pumpkin Sheet Cake with Brown Butter Frosting
This Mini Pumpkin Sheet Cake is the perfect cake for fall. This pumpkin cake is fluffy, perfectly spiced and smothered with a brown butter frosting. It’s delicious, quick to throw together and ideal for a small get together.
Mini Pumpkin Cake:
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 large eggs
- 6 tablespoons neutral oil
- 1 cup pumpkin puree
- 1/2 teaspoon vanilla extract
Brown Butter Frosting:
- 3/4 cup unsalted butter (1/4 cup of the butter needs to be room temperature)
- 2 cups powdered sugar sifted
- 1/4 teaspoon kosher salt
- 1 to 2 tablespoons heavy cream
To Make the Pumpkin Cake:
Preheat oven to 350 degrees F. Grease and line an 8x8-inch cake pan. Set it aside.
In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda and kosher salt. In another medium bowl, whisk together the eggs, neutral oil, pumpkin puree and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until combined. You really just don’t want to see any speckles of flour. I like to scrape the bottom of the bowl with a spatula to make sure there aren’t any bits of flour hiding.
Transfer the batter into the prepared cake pan and place in the oven for 23 to 25 minutes, or until a skewer inserted into the center comes out clean. Allow to cool in the pan for about 5 to 7 minutes. Then invert onto a cooling rack and cool until it’s room temperature. It’ll probably take a full hour.
To Make the Frosting:
If you’ll notice in the recipe it calls for the butter to be divided. We’re going to brown 1/2 cup of unsalted butter. You can go ahead and place 1/4 cup of unsalted butter into the stand-up mixer (or a medium bowl). We want this to be room temperature.
In a small saucepan, set over medium heat, add the 1/2 cup of butter. Once it’s melted, it will begin to foam up and bubble a bit. Allow it to cook until you begin to see lightly browned specks beginning to form. Give it a stir and cook until it’s browned. You should also start to smell its nutty aroma. Remove it from the pan and continue to stir to cool it down.
Transfer it to a small bowl (freezer-safe) and place it in the freezer to chill, for about 10 to 15 minutes. We want it to be around room temperature butter. After it gets to that room temperature butter-firmness (it can be a bit softer—that’s ok), transfer it to the bowl with the other room temperature butter.
Sift in the powdered sugar and add the vanilla extract, salt and heavy cream. Beat the frosting for about 3 minutes. The fluffiness from the heavy cream really lightens up this frosting so be sure to beat it for the full 3 minutes.
Serving: 6g | Calories: 557kcal | Carbohydrates: 85g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 64mg | Sodium: 294mg | Potassium: 197mg | Fiber: 2g | Sugar: 66g | Vitamin A: 7101IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg