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Brown Butter Pumpkin Cake

Brown Butter Pumpkin Cake

By OcadoLife
Published on 16 September 2025
“This clever bake stacks two bundt cakes,” says food stylist, baker and cake decorator Sam Dixon. “Use tins with deep grooves to create the rounded pumpkin shape (or get creative with the carving).”
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Time and servings

1 hr 30 minsTotal time
16Servings
1 hrPrep time
30 minsCooking time

Ingredients

  • 575g unsalted butter (375g melted until lightly browned and nutty (then left to cool), 200g softened, plus extra for the tins)
  • 1 (425g) tin pumpkin purée
  • 6 large eggs
  • 300g light brown sugar
  • 3 tsp vanilla extract
  • 375g plain flour
  • 1 tbsp baking powder
  • 1½ tsp bicarbonate of soda
  • 1 tbsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp salt
  • 200g cream cheese
  • 750g icing sugar
  • 1 drop green food colouring (or according to the colour you want)
  • 2 drops orange food colouring (or according to the colour you want)

Method

  • Step 1

    Preheat the oven to 180°C/160°C fan/gas 4. Grease 2 x 23 cm bundt tins and place a paper muffin case in a muffin tin.

  • Step 2

    In a bowl, whisk the pumpkin purée, eggs, brown sugar, 375g browned butter and 2 tsp vanilla.

  • Step 3

    In another bowl, whisk the flour, baking powder, bicarb, ground cinnamon, ground ginger, ground nutmeg and salt. Fold into the wet mixture until just combined.

  • Step 4

    Fill the muffin case about three-quarters full with cake mix. Divide the rest between the bundt tins. Bake the muffin for 18 mins and the cakes for 30 mins or until golden. Leave to cool in the tins before turning out.

  • Step 5

    For the icing, beat the 200g softened butter and cream cheese with an electric whisk until smooth. Gradually mix in the icing sugar on low, then the remaining 1 tsp vanilla and a pinch of salt.

  • Step 6

    Scoop out a little icing for the stalk; colour it green. Colour the remaining icing orange.

  • Step 7

    Place the base bundt cake upside-down on a cake stand (trim, if needed, so it sits flat). Spread orange icing over the top, then sandwich with the second bundt, right way up, to form a pumpkin shape. Use a sharp knife to carve vertical grooves around the cake for the pumpkin ‘ribs’, then cover it all with the remaining orange icing.

  • Step 8

    Carve the muffin sides to create a stalk shape, then pop it in the hole at the top and cover with green icing. Slice and serve.