The brown butter buttercream frosting can be made ahead and stored in an airtight container in the refrigerator for up to two weeks.When you’re ready to use it, let it sit at room temperature until softened. The brown butter can be made ahead and stored in a glass jar or airtight container in the refrigerator for up to two weeks.Alternatively, you can store the wrapped cake layers in the freezer for up to 2 months before thawing and frosting. The cake layers can be made ahead and stored, wrapped in plastic wrap, at room temperature for up to two days.The real star of the show are the cake layers inside, so regardless of how you decorate, you’ll be super excited to cut into the cake and reveal all that marbling! I wanted a little nod to the pumpkin flavor in this recipe without being too obvious. I tinted the remaining brown butter frosting with AmeriColor Burnt Orange and used Wilton Tips 6B and 4B to pipe a crescent of open stars. It’s a bit more of a rustic technique than my traditional chocolate ganache technique, and I just love it on this cake. This is where you pour the ganache on top of the chilled cake and use an offset spatula to push curtains of ganache over the edges.
It was my first time making brown butter frosting and I just can’t get over how tasty it is and those little brown bits in the buttercream finish make me swoon.Īfter filling and topping this pumpkin marble cake with brown butter frosting, I added a chocolate ganache curtain drip. At this point you add it into a glass container and let it re-solidify before mixing it up into buttercream. It will start to smell nutty and you’ll see little brown bits forming. To make the brown butter frosting, you’ll add some of the butter into a frying pan, melt it over medium heat, and bring it to a simmer until it starts to turn foamy and light brown in color. It is so tasty with these marbled cake layers! One of these days I’ll dedicate an entire blog post to it. Brown sugar frosting was a close second and if you’d rather go with that, this pumpkin pie layer cake includes a brown sugar frosting that you can use. I polled my Instagram followers about what frosting to pair with this pumpkin chocolate marble cake and the winner was brown butter frosting, which I was secretly hoping would win. I didn’t realize how well pumpkin and chocolate went together until I made this cake and I’m so happy to know! Those two batters get swirled together to give the resulting cake layer a beautiful marbled effect. Since it’s mixed with the pumpkin cake batter, the chocolate cake batter ends up with spiced undertones and is so tasty. It starts with whipping up my favorite pumpkin layer cake batter, then you’ll reserve some of the batter to mix with melted semi-sweet chocolate. This pumpkin chocolate marble cake is perfectly spiced, super moist, and so ideal for autumn baking. A revolutionary idea! So in the spirit of Fall, I introduce to you my very first marble cake ever: pumpkin and chocolate swirled together in the same cozy cake layers. BUT after some research it turns out there’s a way to make two different flavors from the same cake batter. It sounded like too much effort just to have a pretty marble effect. I’ve been dying to try a marble cake for awhile now and the thing that’s kept me from it was the thought of making two different cake batters.
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