Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream
Prep time:
Cook time:
Total time:
Yield: 1 (8 by 8-inch) cake, about 12 servings
This Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream is the perfect festive treat to whip up if you’re in the mood for a little fall baking!
Ingredients
Cake:
Butter, to grease the dish
1 cup (128 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon dried ginger
½ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon ground cloves
¾ cup (160 g) light brown sugar, lightly packed (or coconut sugar)
2 large eggs
1 cup (245 g) pumpkin puree
¼ cup (60 ml) avocado oil or light olive oil
2 teaspoons instant espresso powder dissolved in 2 teaspoons hot water
1½ teaspoons pure vanilla extract
Frosting:
3 tablespoons unsalted butter, browned (see Note)
1 cup (115 g) powdered sugar
2 tablespoons heavy cream, or slightly more or less as needed
Other:
2 tablespoons chopped pecans, for topping (optional)
Instructions
For the cake, preheat the oven to 350F; grease an 8 by 8-inch baking dish with butter and line the bottom with parchment paper.
Whisk together the flour, baking powder, cinnamon, nutmeg, ginger, salt, baking soda, and cloves in a medium bowl and set aside.
Beat together the brown sugar and eggs until light and fluffy. Beat in the pumpkin puree, oil, dissolved espresso powder, and vanilla. Stir the dry ingredients into the wet until combined, being careful not to over-mix.
Pour the batter into the prepared dish and bake until a wooden pick inserted into the center comes out clean, about 18 to 22 minutes. Cool completely on a wire rack before frosting.
Once the cake is cool, make the buttercream. To do so, beat together the brown butter and powdered sugar, gradually adding the cream while beating until it reaches your desired consistency.
Frost the cake with the buttercream and sprinkle the pecans on top.