This Pumpkin Cake recipe includes a brown butter and pumpkin puree cake with a cheesecake center for a perfect Fall dessert that will impress your loved ones.
Table of Contents
Whether you're hosting a holiday dinner or just craving a sweet treat, this pumpkin cake recipe is sure to impress and satisfy. This pumpkin puree recipe takes that idea and tips it on itโs head by stuffing the center with cream cheese for a great Fall dessert.
Ingredients and substitutions for Pumpkin Cake
- Butter: Unsalted butter was used to make the browned or caramelized butter for the cake with 180 grams or 6.3 ounces providing the quantity of butter needed for the cake. You require more due to the loss of moisture that occurs during the browning process.
- Sugar: The use of light brown sugar compliments the pumpkin and adds a depth of flavor. You could replace with a mix of light and dark brown sugar. It's not recommended to substitute with only superfine or caster sugar as this would only add sweetness.
- Eggs: Room temperature eggs, add structure to our cake, the egg helps to bind everything together so are essential. Folding egg whites into our cake batter helps to create a nice and light consistency in our cake crumb.
- Pumpkin: Canned pumpkin was used as it ensures an even consistency for you to replicate in your own kitchen. Canned also includes less moisture than homemade mashed pumpkin.
- Flour: Plain or all purpose flour adds a light texture to the cake and youโll keep a light crumb by only mixing until combined.
- Baking soda and powder: These help the cake rise for a light crumb and avoid a stodgy result.
See recipe card for quantities.
How to make Pumpkin Cake:
Step 1: Beat the butter and sugar: Beat until pale and well combined.
Step 2: Yolk it: Add in the egg yolks and whip until well combined.
Step 3: Pumpkin: Add in the pumpkin and combine until smooth.
Step 4: Sift: Sieve the dry ingredients into the bowl and beat until just combined.
Step 5: Whip the whites separately: Whip until soft peaks form.
Step 6: Fold: Gently fold the whites into the batter until fully incorporated.
Step 7: Divide: Spoon half the batter into your cake tin and create a small well in the center by pressing the edges up against the tin.
Step 8: Cheesecake: Whip the cream cheese until smooth and then toss in the sugar.
Step 9: Flavor: Pour in the maple syrup and add the egg, whipping until smooth.
Step 10: Spoon: The cheesecake filling into the center, smoothing out evenly.
Step 11: Carefully spoon: The remaining batter over the cheesecake filling, spooning the batter from the outer edges and working inwards until your filling is no longer visible.
Step 12: Sugar topping: Toss the sugar and ground cinnamon mixture over the cake.
Step 13: Bake: Until golden or a skewer comes out clean from the edges of your cake.
Step 14: Allow to cool: Remove and cool before turning out onto a cooling rack.
Step 15: Slice and serve: Dig in!
Variations
You can definitely change up the dish by changing the following:
No cheesecake center - The cake is great without the center thanks to a delicious light crumb, full on pumpkin flavor, spice and the depth of flavor from the brown butter.
Sweet potato - You could also subsititute the pumpkin puree with a sweet potato one instead.
FAQ's for the best Pumpkin Cake
Brown butter brings a delightful nutty and caramel-like flavor to the pumpkin cake. It adds complexity and richness that perfectly complements the warm spices and earthiness of the pumpkin.
Absolutely! Canned pumpkin puree works well in this pumpkin cake recipe. It provides convenience while still delivering the delicious pumpkin flavor. Just make sure to use pure pumpkin puree without any added spices or sweeteners.
This Fall dessert stands out for a few reasons. Firstly, it's incredibly moist and flavorful, thanks to the addition of brown butter and pumpkin puree. Secondly, it has a delightful cream cheese filling that adds a creamy surprise in every bite. Thirdly, the light cinnamon sugar topping to the cake adds the warm flavors you know and love in a pumpkin dessert without overpowering the flavors of this cake. It's the perfect balance of sweetness and richness.
Definitely! This Fall cake can be made in advance. Once cooled, you can store it in an airtight container at room temperature for a day or two. For longer storage, refrigerate the cake, and bring it to room temperature before serving.
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Pumpkin Cake
Ingredients
Cake
- 150 grams / 5.3 ounces brown butter softened
- 50 grams / ยผ cup superfine/caster sugar
- 150 grams / ยพ cup brown sugar
- 165 grams / 3 large eggs room temperature and separated
- 250 grams / 1 cup + 1 tablespoon pumpkin puree
- 240 grams / 1 ยฝ cups plain flour
- 5 grams / 1 teaspoon baking soda
- 6 grams / 1 ยฝ teaspoons baking powder
- ยผ teaspoon sea salt
Cheesecake filling
- 300 grams / 10.6 ounces cream cheese room temperature
- 55 grams / 1 large egg room temperature
- 50 grams / ยผ cup superfine/caster sugar
- 20 grams / 1 tablespoon maple syrup
Sugar topping
- 20 grams / 1 ยฝ tablespoons superfine/caster sugar
- 1 teaspoon ground cinnamon
Instructions
Cake batter
- Preheat the oven to 180C/350F and line your cake tin with greaseproof paper.
- Place the butter and sugar into a bowl and beat on medium until pale and well combined, approximately 3 minutes.
- Add in the egg yolks and whip until well combined, a further 1 minute.
- Add in the pumpkin and combine until the mixture is smooth.
- Sift the flour, baking powder, baking soda and salt into the bowl and beat on low until just combined.
- In a separate bowl, whip the egg whites until soft peaks form.
- Add the whipped egg whites to the back batter and gently fold the until it is a smooth mixture and fully incorporated.
- Spoon half the batter into your cake tine and create a small well in the center bu pressing the edges up against the tin.
Cheesecake filling
- Place the cream cheese into a bowl and beat for 1 minute.
- Toss in the sugar and beat until well combined and smooth a further 1 minute.
- Pour in the maple syrup and add the egg and whip until smooth and well combined.
- Spoon the cheesecake filling into the center, smoothing out evenly.
- Slowly and carefully spoon the remaining batter over the cheesecake filling, spooning the batter from the outer edges and working inwards until your filling is no longer visible.
- Smooth out the batter carefully prepare your sugar topping.
- Toss the sugar and ground cinnamon into a small bowl and stir together, before sprinkling over the entire surface of your cake.
- Place in the oven and bake for 50 minutes until golden or a skewer comes out clean from the edges of your cake.
- Remove and allow to cool for 15 minutes before turning out onto a cooling rack.
- Set aside to cool completely.
- Slice and serve.
- Dig in!
Notes
- Browned Butter: Unsalted butter was used to make the browned or caramelized butter for the cake with 180 grams or 6.3 ounces providing the quantity of butter needed for the cake. You require more due to the loss of moisture that occurs during the browning process.
- How brown butter works in the cake: Brown butter brings a delightful nutty and caramel-like flavor to the pumpkin cake. It adds complexity and richness that perfectly complements the warm spices and earthiness of the pumpkin.
- Pumpkin: Canned pumpkin was used as it ensures an even consistency for you to replicate in your own kitchen. Canned also includes less moisture than homemade mashed pumpkin.
- Cake tin: A spring form tin that is 20 cm or 8 inches was used, however, a standard cake tin of similar size would also work.
- The light cinnamon sugar topping: the light cinnamon sugar topping to the cake adds the warm flavors you know and love in a pumpkin dessert without overpowering the flavors of this cake. It's the perfect balance of sweetness and richness.
Nutrition
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