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Moist Pumpkin Bundt Cake with Easy Brown Butter Icing

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This incredibly moist pumpkin bundt cake is tender and spiced, topped with a nutty brown butter icing that pools into every crevice. It’s an easy, one-bowl recipe perfect for fall gatherings and tastes even better the next day.

Ingredients

  • All-purpose flour, 2 ¾ cups (330g)
  • Granulated sugar, 1 ½ cups (300g)
  • Light brown sugar, ½ cup (100g), packed
  • Baking soda, 1 ½ teaspoons
  • Baking powder, 1 teaspoon
  • Salt, ½ teaspoon
  • Ground cinnamon, 2 teaspoons
  • Ground ginger, ½ teaspoon
  • Ground nutmeg, ¼ teaspoon
  • Ground cloves, ¼ teaspoon
  • Pumpkin puree, 1 ½ cups (340g)
  • Vegetable oil, ½ cup (120ml)
  • Buttermilk, ½ cup (120ml), room temperature
  • Large eggs, 3, room temperature
  • Vanilla extract, 2 teaspoons
  • Unsalted butter, ½ cup (1 stick, 113g)
  • Powdered sugar, 2 cups (240g), sifted
  • Milk, 2-3 tablespoons
  • Vanilla extract, 1 teaspoon
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Position the rack in the center of the oven. Generously spray your bundt pan with flour-based cooking spray, making sure to get into all the crevices. Set aside.
  2. Mix the dry ingredients. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Make sure there are no lumps in the brown sugar—break them up with your fingers if needed.
  3. Add the wet ingredients. Make a well in the center of the dry ingredients. Add the pumpkin puree, vegetable oil, buttermilk, eggs, and vanilla extract. Whisk everything together until just combined. Don’t overmix—a few small lumps are okay. Overmixing develops gluten and makes the cake tough. The batter will be thick and slightly glossy.
  4. Pour the batter into the prepared pan. Use the spatula to spread it evenly. Tap the pan gently on the counter a few times to release any air bubbles.
  5. Bake for 50-60 minutes. Start checking at 50 minutes by inserting a wooden skewer or toothpick into the center. If it comes out clean or with a few moist crumbs, it’s done. The cake should also pull away slightly from the edges of the pan. If the top is browning too quickly, tent loosely with foil after 40 minutes.
  6. Cool the cake in the pan for 15 minutes. This is crucial. If you try to flip it too soon, it will stick. Too long, and it might steam and become soggy. Set a timer.
  7. Invert the cake onto a cooling rack. Place the rack over the pan, flip it confidently, and lift the pan slowly. If any pieces stick, don’t panic—just patch them back together. Let the cake cool completely, about 1-2 hours. The icing goes on a completely cool cake, otherwise it will melt and slide right off.
  8. Make the brown butter icing. While the cake cools, melt the butter in a small saucepan over medium heat. Stir constantly with a rubber spatula or whisk. The butter will foam, then bubble, then start to turn golden. Watch closely—when you see brown specks forming at the bottom and it smells nutty and toasty, remove it from the heat immediately. This takes about 5-7 minutes. Pour the browned butter into a heatproof bowl and let it cool for 5 minutes.
  9. Finish the icing. Add the sifted powdered sugar, 2 tablespoons of milk, vanilla, and salt to the browned butter. Whisk until smooth. If it’s too thick, add the remaining tablespoon of milk. If it’s too thin, add a little more powdered sugar. The consistency should be thick but pourable—like a slow ribbon that falls off the whisk.
  10. Ice the cake. Place the cooled cake on a serving plate or wire rack over a baking sheet. Pour the icing over the top, letting it cascade down the sides. Use a spoon to encourage it into any bare spots. Let the icing set for about 15-20 minutes before slicing.

Notes

Don’t skip the buttermilk; it reacts with baking soda for a tender crumb. Room temperature ingredients are important for even mixing. Grease the bundt pan thoroughly with a flour-based spray. Let the cake cool exactly 15 minutes before inverting. Brown the butter patiently—it goes from perfect to burnt quickly. Ice the cake only when completely cool.

Nutrition

Keywords: pumpkin bundt cake, brown butter icing, fall dessert, moist pumpkin cake, easy bundt cake

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