Pumpkin Bourbon Cake With Brown Butter Bourbon Buttercream | recipe via DisplacedHousewife Rebecca Firth

Pumpkin Bourbon Cake With Brown Butter Bourbon Buttercream

Pumpkin Bourbon Cake With Brown Butter Bourbon Buttercream. Did you get that? There’s a heavy hand of bourbon in this cake and it’s a lovely thing. And I have a strong affection for alliteration. So there’s that.

Let’s just get this out of the way first: Yes, yes indeed you can make this cake without alcohol. I’ll tell you how in the notes below. So hang tight while we talk about her. Give her a good look…she’s a stunner.

We start with a moist pumpkin cake. Super simple. Nothing too fancy. Nothing you should have to run to the store for. We get our first bump of bourbon once the cake has cooled. We make super simple, simple syrup (as one does) and throw in some hefty glugs of bourbon. Think of it as a little cocktail for your cake. Pour that evenly over the top. Yes, that’s right. Drink it all up my little love.

Lastly, we whisk together a very simple (again with the simple) American buttercream. We start with our brown butter, then we let it cool. Once cooled, we then blend it well with some milk + bourbon. Are you getting the theme here? Throw in some spices and powdered sugar and hey-o, you’ve got yourself some right fit buttercream. Smear it over the top, make some swoops and swirls if you’re feeling fancy, and it’s done. If I might suggest a side of bourbon with your bourbon cake, I think that’s the proper way to do this, don’t you?

I created this recipe last year, posted a photo on Instagram and then life (The Cookie Book) just got in the way of getting it onto the blog. It was a busy time and I swear I’m still recovering from the crazy. But I’m starting *just starting* to feel back to a routine and schedule and creatively productive. Yay!

Before We Get Started

  • PUMPKIN. I swear, to anyone that wants to listen, that Libby’s makes the best canned pumpkin. I’ve tried other brands and I always come back to Libby’s. Also, make sure it is pure pumpkin and not pumpkin pie filling.
  • BOOZE. My booze-free friends, fear not. If you’d like to make this baby booze-free, just omit the simple syrup soak step (that was accidental alliteration and I’m not sad about it) and omit the bourbon in the buttercream, and simply add more milk. You’re good.
  • MAKE AHEAD. You can make your cake and drizzle with the soak and then let it sit on the counter overnight (if it’s cool) or stash it in the fridge. You can also make the brown butter for the buttercream the night before and leave it out on the counter (if the ambient temp is cool) or stash in the fridge. Be sure to bring the butter to room temperature before making the frosting.
  • BAKING VESSEL. I use this 7.5 x 10.5 Staub ceramic dish* (2.8 qt capacity) for baking this cake. If you go up or down in pan size, you’ll have to adjust your bake time accordingly. Additionally, only go down if it’s by a tiny bit…this really does puff up and fill the dish and I would hate for it to bubble over in your oven. *This is the dish I used frequently in The Cookie Book…I list the size as 8 x 11 because when I measure it, that’s the size!! Manufacturer lists it as 10.5 x 7.5.
  • BOURBON. If it doesn’t taste good to drink, you won’t want to bake with it. Grab the good stuff.

Let’s bake some bad-ass Pumpkin Bourbon Cake With Brown Butter Bourbon Buttercream, shall we?
 Pumpkin Bourbon Cake With Brown Butter Bourbon Buttercream | recipe via DisplacedHousewife Rebecca Firth  Pumpkin Bourbon Cake With Brown Butter Bourbon Buttercream | recipe via DisplacedHousewife Rebecca Firth      Pumpkin Bourbon Cake With Brown Butter Bourbon Buttercream | recipe via DisplacedHousewife Rebecca Firth Pumpkin Bourbon Cake With Brown Butter Bourbon Buttercream | recipe via DisplacedHousewife Rebecca Firth

Pumpkin Bourbon Cake With Brown Butter Bourbon Buttercream

Makes 1 8×10 cake

INGREDIENTS

For the Cake

  • 12 tablespoons (169.5g/6 ounces/ 1 1/2 sticks) unsalted butter, room temperature
  • 1 cup (192g) granulated sugar
  • 1/2 cup (105g) light or dark brown sugar, packed
  • 1 cup (215g) pumpkin puree (not pie filling; 100% pumpkin)
  • 2 large eggs, room temperature
  • 1/2 cup (125ml) water, room temperature
  • 2 teaspoons real vanilla extract
  • 2 cups (272g) all-purpose flour
  • 2 teaspoon cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves

For the Bourbon Simple Syrup

  • 1/3 cup (63g) granulated sugar
  • 1/4 cup (60ml) water
  • 3 tablespoons bourbon

For the Brown Butter Buttercream

  • 8 tablespoons (113g/4 ounces/1 stick) unsalted butter
  • 2 tablespoons bourbon
  • 2 tablespoons milk
  • 3 cups (390g) confectioners’ sugar, sifted
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg

INSTRUCTIONS

  1. Preheat your oven to 350 degrees F, make sure a rack is in the center of the oven and and grease a 8 x 11-inch (20.3 x 28–cm; 2.8 qt.) baking dish and line with parchment paper, letting the excess fall over the sides.
  2. Place the 12 tablespoons butter, granulated sugar and brown sugar in an electric stand mixer fitted with the paddle attachment and mix on medium until creamy and well blended, about 4 minutes. Add in the pumpkin and mix for 1 minute more. Periodically scrape down the sides and bottom of the bowl to make sure everything is well blended. With the mixer on low, add the eggs one at a time mixing completely before adding in the next. Add the water and vanilla and run the mixer on low for 1 minute more.
  3. In a medium bowl whisk together the flour, cinnamon, baking powder, baking soda, sea salt, allspice, nutmeg, ginger and cloves. Pour into the stand mixer and mix on low until barely combined and you still see streaks of flour. Take the bowl out of the mixer and gently stir the batter several more times until you see no more streaks. Pour the batter into the prepared baking dish, smoothing the top and gently tapping on the counter several times to release any trapped bubbles.
  4. Bake in the center of the oven for 40-45 minutes. I like to lightly press the center of the cakes to see if it’s done…if it springs back it’s done. Let cool for 15 minutes in the pan, then use the parchment overhand to pull the cake from the pan and finish cooling on a cooling rack. Once the cake has cooled, place it back in the pan.
  5. In a small saucepan over medium-low heat add the sugar and water, stirring until the sugar has melted. Whisk in the bourbon and pour over the cooled cake.
  6. To prepare the buttercream, place the 8 tablespoons butter in a medium saucepan and melt over medium heat. Once melted, crank up the heat to medium high. Stand by, stirring and watching. Small golden bits will start to settle on the bottom of the pan and it will start to smell delicious and nutty. Once this happens, take it off the heat and pour into a small, heat-safe bowl to cool completely.
  7. In an electric stand mixer fitted with the paddle attachment add the cooled brown butter, bourbon and milk and mix on low until combined. Add in the powdered sugar and mix on low until fully blended and smooth. Add in the cinnamon, nutmeg and mix until smooth. Spread over the top of the cake…I like to leave a ½-inch gutter around the edge of the cake so that you can see it when looking over the top. But you do you! Enjoy!! **I sprinkled some ground nutmeg over the top (because I love it), but again, you do you!
  8. Thank you so much for making this Pumpkin Bourbon Cake With Brown Butter Buttercream — I hope you love it as much as we do!! Please tag me on social @displacedhousewife #displacedhousewife so I can see your gorgeous cakes! Happy October!!

ON MY MIND

  • Stella and I have been OCD’ing out on Love Island, Season 5, the UK version…it’s trashy and fabulous and we can’t stop. Join me on this journey, won’t you? It’s on HULU. Do it.
  • I’m really loving the podcast The Doctor’s Pharmacy with Mark Hyman…if you’re in the market.

I think that’s it! It’s still so warm here (in the 90s F), so it doesn’t quite feel like fall. But my tastebuds are there. Wishing you a beautiful weekend. I hope you love this cake. I hope you’re happy and your days are filled with joy. Much love,

Rebecca xoxo

5.0 from 1 reviews
Pumpkin Bourbon Cake With Brown Butter Bourbon Buttercream
Author: 
Recipe type: Dessert
Serves: 1 8x10 cake
 
We start with a moist pumpkin cake. Super simple. Nothing too fancy. Nothing you should have to run to the store for. We get our first bump of bourbon once the cake has cooled. We make super simple, simple syrup (as one does) and throw in a heavy hand of bourbon. Think of it as a little cocktail for your cake. Pour that evenly over the top. Yes, that's right. Drink it all up my little love...
Ingredients
  • For the Cake
  • 12 tablespoons (169.5g/6 ounces/ 1½ sticks) unsalted butter, room temperature
  • 1 cup (192g) granulated sugar
  • ½ cup (105g) light or dark brown sugar, packed
  • 1 cup (215g) pumpkin puree (not pie filling; 100% pumpkin)
  • 2 large eggs, room temperature
  • ½ cup (125ml) water, room temperature
  • 2 teaspoons real vanilla extract
  • 2 cups (272g) all-purpose flour
  • 2 teaspoon cinnamon
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon cloves
  • For the Bourbon Simple Syrup
  • ⅓ cup (63g) granulated sugar
  • ¼ cup (60ml) water
  • 3 tablespoons bourbon
  • For the Brown Butter Buttercream
  • 8 tablespoons (113g/4 ounces/1 stick) unsalted butter
  • 2 tablespoon bourbon
  • 2 tablespoons milk
  • 3 cups (390g) confectioners’ sugar, sifted
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
Instructions
  1. Preheat your oven to 350 degrees F, make sure a rack is in the center of the oven and and grease a 8 x 10 (2.8 qt.) baking dish and line with parchment paper, letting the excess fall over the sides.
  2. Place the 12 tablespoons butter, granulated sugar and brown sugar in an electric stand mixer fitted with the paddle attachment and mix on medium until creamy and well blended, about 4 minutes. Add in the pumpkin and mix for 1 minute more. Periodically scrape down the sides and bottom of the bowl to make sure everything is well blended. With the mixer on low, add the eggs one at a time mixing completely before adding in the next. Add the water and vanilla and run the mixer on low for 1 minute more.
  3. In a medium bowl whisk together the flour, cinnamon, baking powder, baking soda, sea salt, allspice, nutmeg, ginger and cloves. Pour into the stand mixer and mix on low until barely combined and you still see streaks of flour. Take the bowl out of the mixer and gently fold the batter several more times until you see no more streaks. Pour the batter into the prepared baking dish, smoothing the top and gently tapping on the counter several times to release any trapped bubbles.
  4. Bake in the center of the oven for 40-45 minutes. I like to lightly press the center of the cakes to see if it's done…if it springs back it's done. Let cool for 15 minutes in the pan, then use the parchment overhand to pull the cake from the pan and finish cooling on a cooling rack. Once the cake has cooled, place it back in the pan.
  5. In a small saucepan heat the sugar and water, stirring until the sugar has melted. Whisk in the bourbon and pour over the cooled cake.
  6. To prepare the buttercream, place the 8 tablespoons butter in a medium saucepan and melt over medium heat. Once melted, crank up the heat to medium high. Stand by, stirring and watching. Small golden bits will start to settle on the bottom of the pan and it will start to smell delicious and nutty. Once this happens, take it off the heat and pour into a small, heat-safe bowl to cool completely.
  7. In an electric stand mixer fitted with the paddle attachment add the cooled brown butter, bourbon and milk and mix on low until combined.. Add in the powdered sugar and mix on low until fully blended and smooth. Add in the cinnamon, nutmeg and mix until smooth. Spread over the top of the cake…I like to leave a ½-inch gutter around the edge of the cake so that you can see it when looking over the top. But you do you! Enjoy!! **I sprinkled some nutmeg over the top (because I love it), but again, you do you!
  8. Thank you so much for making this Pumpkin Bourbon Cake With Brown Butter Buttercream -- I hope you love it as much as we do!! Please tag me on social @displacedhousewife #displacedhousewife so I can see your gorgeous cakes! Happy October!!

 

 

 

 

2 Comments

  • Mrjim@6551 2019/10/26 at 9:20 PM

    Damn…..that’s GUD cake. May I have another?

    Reply

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