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Super Moist Spice Cake with Brown Butter Cream Cheese Frosting

Close-up of a decadent slice of spice cake showing three layers of brown cake and thick white frosting.
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Make this incredibly moist homemade spice cake from scratch, featuring warm autumn spices and topped with a rich brown butter cream cheese frosting. This cake is perfect for fall gatherings and holidays.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water
  • For the Frosting: 1 cup (2 sticks) unsalted butter, browned
  • For the Frosting: 8 ounces cream cheese, softened
  • For the Frosting: 3 to 4 cups powdered sugar
  • For the Frosting: 1 teaspoon vanilla extract
  • For the Frosting: Pinch of salt
  • For Garnish (Optional): Chopped pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper circles.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, oil, and applesauce until well combined. Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Carefully pour the boiling water into the batter and mix on low speed until smooth. The batter will be thin.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. To make the frosting, brown the butter: Melt the butter in a light-colored saucepan over medium heat. Continue cooking, swirling occasionally, until the milk solids turn golden brown and smell nutty. Immediately pour the brown butter into a heatproof bowl and let it cool completely to room temperature.
  10. In a large bowl, beat the softened cream cheese until smooth. Beat in the cooled brown butter.
  11. Gradually add the powdered sugar, one cup at a time, beating until smooth. Mix in the vanilla extract and salt. Add more powdered sugar if you need a stiffer frosting.
  12. Once the cakes are completely cool, frost and stack them. Garnish with chopped pecans if you wish.

Notes

  • For an extra cozy flavor, consider adding 1/4 cup of finely grated carrot or apple to the batter for a slight variation on this classic fall baking recipe.
  • If you are interested in meal planning for your week, this recipe pairs well with simple weeknight dinners that do not require much attention.
  • You can bake this as a 9×13 sheet cake; adjust the baking time to 35 to 40 minutes.

Nutrition

Find it online: https://cutcooktaste.com/super-moist-spice-cake-recipe/