Brown Butter Pumpkin Cake


Makes 1 Cake, 10-12 Servings
  • For the Cake
  • 6 oz. (170g) Black & Bolyard® Original Brown Butter, plus more for the pan
  • 2 cups (260g) All Purpose Flour
  • 2 tsp. (4g) Baking Soda
  • 12 oz. (372g) Pumpkin Puree
  • 1 Tbsp. (8g) Pumpkin Pie Spice
  • 1 tsp. (3g) Kosher Salt
  • 3/4 cup (135g) Granulated Sugar
  • 1/2 cup (90g) Brown Sugar
  • 2 (100g) Large Eggs
  • 1/2 cup (120g) Buttermilk
  • For the Frosting
  • 2 oz. (57g) Black & Bolyard® Original Brown Butter
  • 8 oz (227g) Cream Cheese, softened
  • 1/2 cup (90g) Brown Sugar
  • For the Topping
  • 1 oz. (28g) Black & Bolyard® Original Brown Butter
  • 1/2 cup (65g) Pecans
  • 1/2 tsp. (1.5g) Kosher Salt
  • 2 Tbsp. (16g) Crystallized Ginger, chopped
  • 2 Tbsp. (16g) Granulated Sugar


  1. For the Cake, preheat oven to 350F.
  2. Coat the inside of a bundt pan with Black & Bolyard® Original Brown Butter.
  3. In a medium bowl, whisk the flour, baking soda, pumpkin pie spice, and kosher salt.
  4. In a large bowl, whisk the pumpkin puree with the granulated sugar, brown sugar, eggs, Black & Bolyard® Original Brown Butter and buttermilk until smooth.
  5. With a rubber spatula, stir in the flour mixture until just combined. Do not overwork the mixture.
  6. Pour the prepared batter into the bundt pan.
  7. Transfer the pan to the oven and bake for 20-25 minutes until dark brown and a cake tester comes out clean from the center.
  8. Turn the cake out onto a wire rack to let cool completely.
  9. For the Frosting, beat the Black & Bolyard® Original Brown Butter, cream cheese, and brown sugar until creamy and smooth, about 4 minutes.
  10. For the Topping, melt the Black & Bolyard® Original Brown Butter in a skillet over medium heat.
  11. Add the pecans and cook until slightly browned.
  12. Sprinkle in the sugar and salt and stir until the sugar melts and the nuts are glazed. Transfer to a bowl and set aside to cool. Once cool, add the chopped crystallized ginger.
  13. To finish, spread the frosting over the cake and sprinkle the glazed pecans and ginger evenly across the top.

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Black & Bolyard Brown Butter is my ultimate solution for preparing meals outside my restaurants. On my day off, I want to cook with very little effort, yet still create quick delicious food. Black & Bolyard Brown Butter saves time and delivers the taste of fine dining dishes at home.

Thitid ‘Ton’ Tassanakajohn
Chef & Owner, Le Du, Baan, and Backyard by Baan
Top Chef Thailand Judge

Black & Bolyard Brown Butter makes adding incredible flavor and texture to the simplest of dishes a breeze. Their brown butter is easily approachable for the home cook and incredibly efficient for the renowned Chef. Brown butter offers a unique flavor profile that is tough to perfect - it’s not easy to make as proper technique and precision must be applied. I use brown butter on everything from morning oats, to salad dressing, to finishing a ribeye fresh off the grill.

Michael Chernow
Founder, Seamore’s
Co-Founder, The Meatball Shop and Wellwell

I’m always looking at ways to expand flavor without adding more ingredients. In the kitchen, we roast, reduce, dehydrate, pickle and ferment to unlock the hidden potential of a singular ingredient. Black & Bolyard has done this masterfully with their brown butter. You can taste the quality of the butter and the technique that has gone into the process of slowly and deeply toasting the milk solids. From melting the Red Chili Brown Butter onto a piece of grill-kissed Spanish mackerel, to folding some Fresh Bay Leaf Brown Butter into a pastry cream to fill sweet and savory doughnuts, or even just a spread of the Original on a perfect piece of fresh sourdough, Black & Bolyard is your best chance at achieving maximum flavor.

Ilan Hall
Chef & Owner, Ramen Hood
Top Chef Winner Season 2

Black & Bolyard Brown Butter can be utilized right out of the jar in more ways than one could imagine, from the middle of Summer straight through Winter. I use it to add complexity to the flavor of the freshest vegetables or heighten the richness of the simplest seafood. It creates magic with the most humble ingredients, transforming them into a world-class dish.

Benjamin Ing
Head Chef, Noma