I know it's almost Christmas, but it's still pumpkin season, I think. And since I didn't bake any pumpkin bread, or pumpkin chocolate chip cookies this fall, I felt I had to do a cake.
This is a recipe I posted over four years ago, one that I made as my contribution to Thanksgiving dinner with my parents, but my photos were less than stellar then. So, I thought it was time for some prettier photos that do this recipe justice.
It all starts with browned butter, which is also the beginning of my butter pecan cake. If you haven't baked with brown butter, well, why not? It's well worth the extra few minutes, and your kitchen will smell so fragrant.
And of course, cream cheese buttercream is everyone's favorite. I left the sides of the cake completely naked, filling each layer with piped swirls of buttercream.
I remember my dad saying four years ago that this was the best cake he'd ever tasted in his life, and that's saying something since his favorite has always been white cake. There will be a white cake for Christmas, though...
Brown Butter Pumpkin Cake Recipe
Cream Cheese Buttercream Recipe