Makes one 8-inch round cake
- ½ cup (113 grams or 1 stick) unsalted butter
- 1 cup (140 grams) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup (150 grams) light brown sugar
- 1 large egg, at room temperature
- ½ cup (120 grams) pure canned pumpkin puree
- ½ teaspoon vanilla extract
- 2 tablespoons bourbon or whiskey (no need to use top-shelf liquor)
- ¼ cup whole milk, at room temperature
- ¾ cup heavy whipping cream, cold
- 3 tablespoons powdered sugar
- 1 tablespoon bourbon or whiskey
- Pinch of kosher salt
- Chopped nuts (pecans or walnuts work well), toasted coconut chips (like this one), or crushed gingersnaps
Step 1: Start by browning the butter: Cut the butter into rough chunks and melt in a small or medium saucepan over medium heat. Continue cooking the butter, stirring with a rubber spatula as it foams, until it browns and smells nutty, about 5 to 7 minutes (be sure to stir constantly as the butter begins to brown). Immediately pour the butter, along with the browned bits, into a small heatproof bowl or measuring cup — it’s important to get it out of the pan quickly, or the solids will continue to darken and burn.
Step 2: Refrigerate the butter for 1 to 2 hours, until solidified but soft enough to cream. If your butter is too firm, remove it from the fridge and let it sit at room temperature until softened.
Step 3: Preheat the oven to 350 degrees. Lightly grease an 8-inch round cake pan with nonstick cooking spray. Line the bottom with a parchment round, and grease the parchment.
Step 4: In a medium bowl, whisk the flour, baking powder, and salt.
Step 5: Using an electric mixer or a stand mixer fitted with the paddle attachment, cream the brown butter until smooth. Add the brown sugar and cream together until well-combined and fluffy, 2 to 3 minutes.
Step 6: Beat in the egg until incorporated, then scrape down the bowl with a rubber spatula. Add the pumpkin and vanilla and beat until combined. The mixture may look slightly curdled at this point, but will come together in the next step.
Step 7: Add half of the dry ingredients to the bowl and beat just until combined. Beat in the milk and 2 tablespoons of whiskey. Scrape down the bowl, then beat in the rest of the dry ingredients, taking care not to over-mix.
Step 8: Transfer the batter to the prepared pan and smooth the surface with a small offset spatula. Lightly drop the pan on the counter one or two times to get rid of any air pockets. Bake the cake for 28 to 32 minutes, rotating the pan halfway through, until it’s lightly browned and a toothpick inserted in the center comes out clean.
Step 9: Let the cake cool for 15 minutes, then gently run a small offset spatula around the edges to loosen. Carefully transfer the cake to a cooling rack.
Step 10: While the cake is cooling, make the whiskey whipped cream: Combine the heavy cream, powdered sugar, whiskey, and a pinch of salt in a large bowl. Using an electric hand mixer or a stand mixer fitted with the whisk attachment, whip the cream until medium-to-stiff peaks form and it holds its shape. Do not over-whip.
Step 11: When the cake is completely cool, spread the whipped cream on top. For a cleaner look, I like to run a small offset spatula around the top edge of the cake to create an even “wall” of cream and go back to gently smooth the top. Garnish with chopped nuts, coconut chips, or crushed gingersnaps.