Pumpkin Crumb Cake
Tender pumpkin cake with browned butter buttercream and a pumpkin spice crumble filling. The combination of flavors and textures make this the ultimate fall cake!
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Well, my week of freedom is over. I’m SO happy to have my husband and daughter back, but man was it so quiet and peaceful by myself. I reorganized all of my daughter’s things, which took up pretty much all of the free time I had. I’ve come to the conclusion that kids have way too much stuff. And my daughter is very well loved, meaning she has an abundance of stuff, even though we hardly buy her anything.
Although we did buy her a real bike (with training wheels) and I don’t regret that it’s currently just sitting in our living room like a decoration. It has a basket and ribbon tassels and I love it.
I also binged Only Murders in the Building while they were gone, and if you haven’t seen it, you should. That cast has such great chemistry and the writing is perfectly witty.
Which has nothing to do with this cake, other than the fact that I actually had time to sit and think this weekend and decided I want to make this again for my birthday.
It’s just so good. The buttercream and the crunch together just create this amazing flavor and texture that I’m addicted to. And the cake! Fluffy and moist and full of pumpkin flavor.
Plus, it’s pretty darn festive. I mean, look at that lovely orange color!
Why this recipe works
My favorite part of this cake is the crumble layer. I started doing it after my husband saw a baking blogger we follow make a coffee cake version of this. What a genius idea—use the streusel crumb topping from coffee cake (or in this cake, pumpkin coffee cake) and bake that then sprinkle in between the layers of cake. It takes an extra 15 minutes (10 of those being baking time) and makes such a difference. The added flavor and texture are why I add a crumble layer to most of my cakes now!
For the cake, using pumpkin instead of milk makes this cake 1) very pumpkin-y, 2) very moist, and 3) very fluffy. It also gives that lovely orange color that screams fall. Because pumpkin adds such a different texture than the milk and can even dry it out, I’ve completely subbed the butter for oil. The pumpkin will make up for how dense this can make it, and the two together create a super fluffy, super moist cake.
Beyond that perfect pumpkin flavor, I used my favorite pumpkin spice mix, adding in a lovely warm flavor. I like that it has a bold, noticeable flavor without being cloying. You taste cinnamon and all of the spices. Feel free to use your favorite, but bear in mind that some brands have milder flavors than others.
Finally, that buttercream. The browned butter not only reduces the amount of water, making this a very smooth and creamy frosting, but it adds a deep, nutty, slightly caramelized flavor to the buttercream. It pairs perfectly with any spiced cake and is my favorite fall frosting. Plus, the specks of browned butter (which are the browned milk solids) are so fun and festive!
Key ingredients
Flour. Be sure to spoon then level your flour so you don’t pack it in, and don’t skip the sifting!
Baking powder. Be sure yours hasn’t been open longer than 6 months, as it loses its potency after about that long, regardless of the stated expiration date.
Pumpkin pie spice. I use The Spice Lab’s Pumpkin Pie Spice, which my husband found at Costco (he is a Costco fiend and finds the best stuff there). I actually also added a bit of extra cinnamon, because I always feel pumpkin pie spice needs a bit more, but that’s optional.
Oil. I always use avocado or grape seed oil in my baking, but you can sub vegetable or canola.
Sugar/brown sugar. Brown sugar is ideal for a fall/spiced cake, but you need a little regular sugar to help it rise better.
Eggs. Be sure your eggs are fresh and room temperature.
Vanilla. Use pure vanilla extract, not imitation.
Pumpkin puree. Use plain pumpkin. You want to use a less watery pumpkin. Some brands are more of an applesauce consistency, in which case you’d blot it a bit (see note below).
Butter. This is only used in the crumb layer, as it helps create that crunchy texture that lasts even when layered with frosting.
Browned butter buttercream. This can be made ahead and kept refrigerated for 2-4 weeks or frozen for 1-2 months. See note below for subbing a different buttercream.
How to make pumpkin crumb cake
1. Sift and whisk dry ingredients. Sifting is necessary to get a fluffy cake.
2. Whisk wet ingredients and sugar. Whisk well, until sugar starts to dissolve.
3. Fold dry ingredients into the wet. You don’t need to get it smooth, just fold until there’s no visibly dry flour.
4. Bake. You’ll need to prep your pans with butter and flour or baking spray. I used 6” cake pans, but you can use 8” for a shorter cake. I just wanted lots of layers to get lots of filling and pumpkin spice crumble!
5. Brown the butter. I suggest doing this while the cake bakes, so it can cool by the time the cake is ready to frost.
6. Make the pumpkin spice crumble. Mix the dry ingredients then stir in the melted butter until crumbly. Bake at 350F/175C for 5-10 minutes. Break up if it clumped together during baking.
7. Make the buttercream. You’ll combine regular butter and the browned butter, then proceed with adding powdered sugar, vanilla, and salt, just like a regular American buttercream. I suggest browning the butter while the cake bakes so it can cool, which takes at least 30 minutes.
8. Assemble cake. Top each layer of cake with buttercream and a layer of crumble. Frost the entire cake to desired thickness then top with extra crumble, as desired.
Enjoy!
Tips and FAQ’s for this recipe
Can I use a different frosting?
Yes! I personally think this is the best pairing for any spice cake, but sometimes you just want to change it up, or maybe you don’t like browned butter or need want to avoid the golden specks. In that event, you can use just about any frosting. Some good options are:
Brown Sugar Spice Buttercream, another fall-ish frosting with a great flavor and texture
Vanilla Bean Buttercream, for a nice earthy flavor without the nuttiness of browned butter
Whipped Sea Salt Vanilla Bean Buttercream, for that earthy flavor but with a pop of sea salt and a super fluffy texture
Coffee Buttercream, for a pumpkin latte flavor
Salted Caramel Buttercream, for a sweet contrast
Chocolate Buttercream, because chocolate and pumpkin are always a good idea
What if my pumpkin is thin?
I used Libby’s for this cake, but I usually use Trader Joe’s pumpkin, which is on the watery side. Think of the difference between applesauce and mashed potatoes (the kind you can scoop that will somewhat hold their shape—not potato puree). If your pumpkin is more like applesauce, you’ll want to blot it with a paper towel to remove some of the moisture. Otherwise, you may have a slightly denser cake that will take longer to bake.
Can I make this ahead of time?
Yes! I almost always make the frosting at least a few days ahead, whipping it quickly with a hand mixer before using. The crumble can be made ahead and frozen, which helps preserve the crunchy texture. For the cake layers, I often bake my cakes the day before I plan to serve them. I let them cool completely then wrap them well in plastic wrap (I know, NOT eco-friendly), leave them on the counter overnight, then decorate them the next day. If I’m planning a rather intricate or time-consuming decoration, I’ll decorate them the night before and either refrigerate them or leave them on the counter, depending on the type of frosting/filling as well as the location (in fact, for outdoor parties I often freeze the cake then keep it in the shade until serving, when it will have warmed up just enough to cut without melting). You can also bake the cake further in advance and refrigerate (well wrapped) it for 1-2 days or freeze it for up to a month, but this can dry it out a little. It’s actually more ideal to freeze a frosted cake, if you have room. Simply freeze it for an hour then carefully wrap the whole thing with a few layers of plastic wrap. Leave the plastic on the first hour or two on the counter to allow the condensation to stick to the plastic, not the frosting, then remove it before the frosting is soft and sticks to the wrap.
Do I have to sift the flour?
Yes! Sifting is key in baking, particularly in anything cake-y. It helps it mix into the wet ingredients more easily, preventing clumps as well as circumventing the urge to over-stir and create a tough, rubbery texture.
Spoon then level your flour
Don’t scoop your flour! I never knew this until I started blogging, but it seriously makes a big difference. You will end up with roughly 25% more flour than the recipe called for if you just doonk (official baking term right there) your measuring spoon into the flour container and scoop. Gently spoon your flour into your measuring cup then level it off with the back of a knife. Trust me! It makes a difference.
My tools
Here are my must-have tools I use for making this cake. Affiliate links provided.
Mesh sieve (because sifting is KEY for a fluffy cake)
All-rubber spatula (this makes scraping the bowl easier so the batter and frosting doesn’t get all over a wooden handle!)
Silicone liners for 8” cake (or for 6” cakes)
Offset spatula for frosting the cake
Pumpkin Crumb Cake
- prep time: 40-45 minutes (includes cake, frosting, and crumble)
- bake time: 35-40 minutes (between cake and crumble)
- total time: 1 hour, 25 minutes (plus cooling time for cake and brown butter)
servings: 12-16
Ingredients:
for the pumpkin cake
- 2 cups plus 2 tablespoons (289g) flour, spooned then leveled and sifted
- 2 teaspoons (8g) baking powder, sifted
- 1 tablespoon (8g) pumpkin pie spice
- 1 teaspoon (3g) ground cinnamon (optional–I like a little extra cinnamon)
- ½ teaspoon (3g) sea salt
- ¾ cup (164g) light flavor oil (avocado, grape seed, vegetable, etc.)
- 1 cup (213g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon (13g) pure vanilla extract
- 1 15oz. can (425g) plain pumpkin puree
for the pumpkin spice crumble
- 1 cup (136g) flour
- ⅔ cup (133g) packed light brown sugar
- 1 tablespoon pumpkin pie spice
- ½ cup (1 stick or 113g) salted butter, melted (add a pinch of salt if using unsalted butter)
to assemble
- one batch browned butter buttercream
Instructions:
make the cake
- Preheat the oven to 325F/165C. Lightly grease and flour (or spray with baking spray) two 8” or 9” pans or three 6” pans and line with parchment for easy removal.
- Using a large fine mesh sieve, sift and whisk together the flour, baking powder, spices, and salt. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl or with a hand mixer or hand whisk), beat the oil, brown sugar, sugar, eggs, vanilla, and pumpkin on medium medium for 30-60 seconds, until well-blended and the sugar has started to dissolve.
- Add the flour mixture and fold in with a rubber spatula until just combined and no visibly dry bits of flour remain. Don’t worry if you see some lumps, those will bake out.
- Pour batter into prepared pan, smooth top, and bake for 25-30 minutes (less if using three 6” pans), or until a toothpick inserted in the middle comes out with a few moist crumbs.
- While the cake cooks is an ideal time to brown the butter for the buttercream, since it needs at least 30 minutes to cool.
- Let cake layers cool in pan for 5-10 minutes, then remove to a wire rack until completely cooled.
make the crumble
- While the cake bakes, make the crumble. In a medium bowl, whisk together the flour, sugar, and pumpkin spice. Add the butter and use a fork to stir until crumbles form. You want to make sure all of the flour is coated in butter, but don’t let it become a paste.
- Spread on a rimmed baking sheet and set aside to bake once the cake layers are done.
- Once the cake is done, put the crumble in the oven to bake for 5-10 minutes, until the edges begin to darken and it puffs up a bit.
- If the crumble baked together into large clumps, use a fork to break it up again as it cools. Set aside to cool completely.
- While the cake and crumble cool, make the browned butter buttercream. If you did not brown the butter ahead of time, be sure to cover the cake layers if they become completely cooled before the frosting is done.
assemble the cake
- Once the cake is completely cooled, cut off any domed tops. If desired, cut each layer in half using a long serrated knife (this makes room for more filling, but handle layers gently).
- Place the bottom layer of cake on a cake board or plate. Spread a layer of buttercream (about ¼ inch thick) then sprinkle with crumble. You can divide the crumble evenly between however many layers of cake you have (so that you have enough to sprinkle on top as decoration), or just sprinkle as much as desired.
- Once all layers are stacked, cover cake in crumb coat and refrigerate 20 minutes.
- Frost to desired thickness and top with remaining crumble, as desired.
Enjoy!
Cake will last, at room temperature, for 3-5 days. Keep cake and leftover well sealed.
