Name: Super Moist Spice Cake with Brown Butter Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled); 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 and 1/2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1 cup (240ml) vegetable oil; 1 and 3/4 cups (350g) packed light or dark brown sugar; 1 cup (240g) unsweetened applesauce; 4 large eggs; 2 teaspoons pure vanilla extract; 1 cup (150g) shredded apple (or shredded carrot/zucchini); Optional: 1 Tablespoon (21g) unsulphured or dark molasses (not blackstrap; prefer Grandma’s brand); 1/4 cup (4 Tbsp; 56g) unsalted butter, cut into 4 slices; 8 ounces (226g) full-fat brick cream cheese, softened to room temperature; 2 and 1/2 cups (300g) confectioners’ sugar; 1 teaspoon pure vanilla extract; Pinch of salt; Optional, for garnish: sprinkle of ground cinnamon or nutmeg

Ingredients

2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 and 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1 cup (240ml) vegetable oil

1 and 3/4 cups (350g) packed light or dark brown sugar

1 cup (240g) unsweetened applesauce

4 large eggs

2 teaspoons pure vanilla extract

1 cup (150g) shredded apple (or shredded carrot/zucchini)

Optional: 1 Tablespoon (21g) unsulphured or dark molasses (not blackstrap; Grandma’s brand preferred)

For the Brown Butter Cream Cheese Frosting:

1/4 cup (4 Tbsp; 56g) unsalted butter, cut into 4 slices

8 ounces (226g) full-fat brick cream cheese, softened to room temperature

2 and 1/2 cups (300g) confectioners’ sugar

1 teaspoon pure vanilla extract

Pinch of salt

Optional, for garnish: sprinkle of ground cinnamon or nutmeg

Instructions

Step 1: Preheat your oven to 350°F (177°C) and grease a 9×13-inch pan. A glass pan is preferred for even baking.

Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

Step 3: In a medium bowl, whisk the vegetable oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) until combined.

Step 4: Pour the wet ingredients into the dry ingredients and whisk until mostly combined; a few small lumps are fine. Gently fold in the shredded apple (or carrot/zucchini) until evenly distributed.

Step 5: Spread the batter evenly into the prepared pan. Bake for 38–40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs. If the top browns too quickly, loosely cover with foil around 25 minutes.

Step 6: Remove the cake from the oven and cool completely on a rack before frosting.

Step 7: For the frosting, place the butter slices in a light-colored skillet and melt over medium heat. Stir constantly as it foams and browns—about 5–7 minutes—until golden-brown with a nutty aroma. Immediately transfer the browned butter, including solids, to a heatproof bowl. Let cool 10 minutes, then refrigerate until solid.

Step 8: Beat the solidified brown butter with a mixer until creamy. Add cream cheese and beat until smooth. Gradually add confectioners’ sugar, vanilla, and salt, beating first on low then on high for 2 minutes. Scrape sides as needed.

Step 9: Spread the frosting evenly on the cooled cake. Optionally, sprinkle with cinnamon or nutmeg. Refrigerate for 30 minutes before serving to set the frosting and make slicing easier.

Tips & Variations

Use shredded carrot or zucchini instead of apple for a different but equally moist texture.

Lightly cover the cake with foil midway if it browns too fast for an even bake.

For best browning results, use a light-colored pan to watch the butter color closely.

Molasses adds depth but can be omitted if you prefer a lighter flavor.

FAQs

Can I make this cake gluten-free?

You can substitute a gluten-free flour blend in place of all-purpose flour, but results may vary. Ensure your baking powder and other ingredients are gluten-free as well.

Can I freeze the cake?

Yes, you can freeze the cake before frosting by wrapping it tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.