Salted Caramel Brown Butter Pumpkin Snack Cake
This Salted Caramel Brown Butter Pumpkin Snack Cake combines the rich, nutty flavor of brown butter with the warmth of pumpkin. Topped with a luscious cream cheese frosting and drizzled with homemade salted caramel, this moist and flavorful cake is the perfect fall treat.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Baking powder
Baking soda
Pumpkin pie spice
Salt
Salted butter
Pumpkin puree
Greek yogurt or sour cream
Brown sugar, light or dark
Granulated sugar
Eggs
Vanilla extract
Cream cheese
Powdered sugar
Coconut oil
Almond butter
Maple syrup
Why You’ll Love a Salted Caramel Brown Butter Pumpkin Snack Cake:
Rich Brown Butter Flavor: The nutty, caramelized flavor of brown butter enhances the pumpkin cake, adding depth and richness to every bite.
Moist and Tender Texture: The pumpkin keeps the cake incredibly moist and tender, making it the perfect snack or dessert for any occasion.
Cream Cheese Frosting: Topped with a luscious cream cheese frosting, this cake has the perfect balance of sweetness and tang, complementing the spiced pumpkin flavor.
Homemade Salted Caramel: The easy homemade salted caramel drizzle adds a decadent, sweet-and-salty contrast that elevates the flavor of the entire cake.
Perfect for Fall: With the warmth of pumpkin and spices, combined with the richness of brown butter and caramel, this cake is the ultimate fall treat, ideal for holidays or cozy afternoons.
Easy to Make: Despite its gourmet flavor, this snack cake is simple to make with basic ingredients, making it a go-to dessert for both novice and experienced bakers.
Crowd-Pleaser: This cake is sure to impress at gatherings, with its unique flavor combination of brown butter, pumpkin, cream cheese, and salted caramel.
Great for Gifting: Packaged beautifully, this cake makes a thoughtful homemade gift for friends and family during the fall season.
Versatile Treat: Enjoy it as a snack, dessert, or even for breakfast with a cup of coffee—the rich, comforting flavors are perfect for any time of day.
Balanced Sweetness: The salted caramel and cream cheese frosting provide just the right amount of sweetness, balancing the flavors without being overly rich.
Tips for Making a Salted Caramel Brown Butter Pumpkin Snack Cake:
Brown the Butter Carefully: When browning the butter, stir constantly over medium heat until it turns golden brown and develops a nutty aroma. Be sure to remove it from the heat immediately to avoid burning. Let it cool slightly before adding to the batter.
Use Pure Pumpkin Puree: Make sure to use 100% pure pumpkin puree, not pumpkin pie filling. This ensures you have full control over the sweetness and spices, allowing the natural pumpkin flavor to shine.
Don’t Over-mix the Batter: When combining the wet and dry ingredients, mix just until combined. Over-mixing can lead to a dense cake rather than the soft, moist texture you're aiming for.
Bake Until Just Done: Check the cake with a toothpick inserted into the center. If it comes out clean or with a few moist crumbs, the cake is done. Avoid over-baking to keep the cake moist and tender.
Chill the Cream Cheese Frosting: After making the cream cheese frosting, chill it in the refrigerator for 10-15 minutes before spreading it over the cake. This helps it firm up and makes it easier to spread.
Make the Salted Caramel in Advance: Prepare the salted caramel ahead of time to allow it to cool slightly. Drizzle it over the cake while the caramel is still warm for the best texture and flavor contrast.
Add a Pinch of Salt to the Caramel: For the perfect balance of sweet and salty, don’t forget to add a pinch of sea salt to your homemade caramel. This enhances the flavors and complements the richness of the brown butter cake.
Cool the Cake Completely: Ensure the cake is fully cooled before frosting it with cream cheese. This prevents the frosting from melting and keeps the cake looking smooth and neat.
Store Properly for Freshness: Store the cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving to enjoy the full flavor of the cake, frosting, and caramel.
Serve with Extra Salted Caramel: Keep some extra homemade salted caramel on hand to drizzle over individual slices when serving. This enhances the flavor and adds an extra layer of indulgence.
How to Store a Salted Caramel Brown Butter Pumpkin Snack Cake:
Room Temperature (Short-Term Storage): If you plan to serve the cake within a few hours, it can be stored at room temperature for up to 2 hours. Make sure the cake is covered to prevent the cream cheese frosting from drying out.
Refrigeration (Up to 3 Days): Store the cake in an airtight container in the refrigerator for up to 3 days. The cream cheese frosting and salted caramel will stay fresh, and refrigerating also helps maintain the cake’s moisture. Bring the cake to room temperature before serving to enjoy the full flavor and soft texture.
Freezing the Cake (Without Frosting): To freeze the cake for longer storage, wrap the unfrosted cake tightly in plastic wrap, then in aluminum foil, and store it in the freezer for up to 3 months. Thaw it overnight in the refrigerator before adding the cream cheese frosting and salted caramel.
Freezing Frosted Cake Slices: You can freeze individual slices of frosted cake for convenience. Wrap each slice tightly in plastic wrap and store them in a freezer-safe container for up to 2 months. Thaw slices in the refrigerator and allow them to come to room temperature before enjoying.
Storing the Salted Caramel Separately: If you want to make the cake ahead of time, consider storing the salted caramel separately in an airtight container in the refrigerator for up to 1 week. Drizzle the caramel over the cake right before serving to maintain its fresh, glossy texture.
Reheating Individual Slices: If you prefer a warm slice of cake, reheat individual slices in the microwave for 10-15 seconds. This softens the frosting and caramel while bringing out the flavors of the brown butter and pumpkin.
Preventing Frosting from Hardening: When refrigerating the frosted cake, cover it loosely with plastic wrap or store it in a cake carrier to avoid the cream cheese frosting from hardening or drying out.
Freezing Extra Salted Caramel: If you have leftover salted caramel, store it in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator and warm it slightly before drizzling over the cake.
Refreshing the Cake Before Serving: Before serving refrigerated or frozen cake slices, allow them to sit at room temperature for about 30 minutes. This helps restore the soft texture of the cake and frosting.
Serving Leftovers: Leftover cake tastes just as good when stored properly. Store the cake in the fridge, and serve with a fresh drizzle of salted caramel for an extra indulgent treat.
FAQs:
Q: Can I make the salted caramel ahead of time?
A: Yes, you can make the salted caramel up to a week in advance. Store it in an airtight container in the refrigerator, and warm it slightly before drizzling it over the cake.
Q: Can I use store-bought caramel instead of homemade salted caramel?
A: Yes, store-bought caramel can be used as a shortcut. Just stir in a pinch of sea salt to achieve the same sweet-salty flavor as homemade salted caramel.
Q: How do I keep the cake moist?
A: The pumpkin puree and brown butter help keep the cake naturally moist. Store the cake in an airtight container and refrigerate to maintain its texture. Bringing the cake to room temperature before serving will also restore its softness.
Q: Can I freeze the cake?
A: Yes, you can freeze the cake. It’s best to freeze it unfrosted. Wrap it tightly in plastic wrap and foil, then thaw in the refrigerator overnight. Frost with the cream cheese frosting and drizzle with salted caramel before serving.
Q: How should I store leftover cake?
A: Store leftover cake in an airtight container in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving to enjoy the best flavor and texture.
Q: Can I make this cake without browning the butter?
A: Yes, you can use regular melted butter instead of browned butter, but browning the butter adds a rich, nutty flavor that enhances the cake. If you have the time, browning the butter is highly recommended.
Q: Can I use a different frosting besides cream cheese?
A: Yes, you can use other frostings like vanilla buttercream or even a whipped cream topping, but the tangy cream cheese frosting pairs beautifully with the salted caramel and pumpkin flavors.
Q: How do I know when the cake is done baking?
A: The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid overbaking to keep the cake soft and tender.
Q: Can I make this cake gluten-free?
A: Yes, you can make the cake gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend. The texture may vary slightly, but the flavor will remain delicious.
Q: Should I refrigerate the salted caramel?
A: Yes, if you’re making the salted caramel ahead of time, store it in the refrigerator. It will thicken as it cools, so gently warm it before drizzling over the cake for the best consistency.
Check out my other pumpkin recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this salted caramel brown butter pumpkin snack cake. Happy baking!
