Pumpkin leaf cake is a wonderful fall treat, and our brown butter frosting really sends this delicious sheet cake recipe on top.
There are so many reasons to love leaf cakes!
Two big advantages for me are that the sheet cakes are easier to frost and they are easier to cut than regular cakes.
Plus, I love the cake / frosting ratio of a classic sheet cake. Did I ever mention that I am an icing junkie?
Pumpkin leaf cake plus brown butter frosting equals paradise for fall desserts in my book.
Pumpkin leaf cake recipe
This fluffy pumpkin cake recipe is full of delicious ingredients.
It is quite easy to just say from this sample of ingredients that it is the best pumpkin leaf cake ever.
Brown butter frosting recipe
Don't even get me started on this brown butter frosting, because it's just SPECIAL.
Sure, you can also use cream cheese frosting for this recipe, but if you give my brown butter frosting a swirl, I think you will love it.
The brown butter frosting is totally magical!
Browning the butter gives it a nutty flavor, like caramel, which infuses the frosting with such an incredible rick flavor. It goes so well with the pumpkin leaf cake.
Honestly, this recipe will drop your socks.
If you are a lover of cream cheese frosting, don't miss my pumpkin cupcakes and this pumpkin spice cake.
Both offer recipes for cream cheese frosting!
You're going to need a jam pan to make this pumpkin cake.
This is the one I use. I highly recommend this pan; it will last you a lifetime.
POINT: If you plan to serve this pumpkin leaf cake at a party or event, you can pre-cut the cake and place a pumpkin candy in the middle of each piece to add an extra decorative touch. !
Leaf cakes are so easy to make, so why not try this simple and sophisticated pumpkin leaf cake with brown butter frosting this fall?
You will love it and so will your friends and family. I promise!
More pumpkin recipes
1 can (15 oz) pumpkin
2 cups granulated sugar
1 cup of vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons of baking soda
1 ½ teaspoon cinnamon
½ teaspoon salt
½ cup butter
4 cups caster sugar
¼ cup milk
2 teaspoons of vanilla extract
Preheat the oven to 350 degrees. Spray a 12 x 17 inch jelly roller mold with a non-stick coating.Combine flour, baking soda, cinnamon and salt; put aside. In a mixing bowl, whisk together the pumpkin, sugar and oil. Add the eggs and mix well.Add the dry ingredients to the pumpkin mixture and beat until well blended. Pour into the prepared pan. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.Cool completely
Combine milk and vanilla and set aside.Add the powdered sugar to a mixing bowl and set aside.Over medium heat, melt the butter, stirring constantly. When the butter becomes very frothy and turns brown, remove it from the heat. Add the milk and vanilla mixture to the powdered sugar. Add the golden butter. Mix with an electric mixer until homogeneous. Spread immediately on the cooled cake.
For finer frosting, add milk one tablespoon at a time until the desired consistency is reached.
yield: 24 pieces
Portion: 1 piece
Amount per serving:
calories: 262 Total fat: 9.4G Saturated fat: 4.2g Trans fat: 0g Unsaturated fats: 4.5g Cholesterol: 45.9 mg Sodium: 218.6 mg Carbohydrates: 43.3 g Fiber: 1g Sugar: 33.8 g Protein: 2.5g