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Super Moist Spice Cake with Brown Butter Cream Cheese Frosting Recipe

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★★★★★

4.8 from 90 reviews

This Super Moist Spice Cake is a wonderfully tender and flavorful cake, infused with warm spices like cinnamon, ginger, nutmeg, and cloves, complemented by the natural sweetness of shredded apples and optional molasses. Topped with a rich and creamy brown butter cream cheese frosting, this classic dessert is perfect for cozy gatherings or any time you crave a comforting, spiced treat.

Ingredients

Scale

Cake 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)

Brown Butter Cream Cheese Frosting Ingredients

  • 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

  1. Preheat the oven and prepare pan: Preheat your oven to 350°F (177°C) and grease a 9×13-inch glass baking pan well. Proper greasing prevents sticking and ensures even baking. Refer to Notes for alternative pan sizes.
  2. Mix dry ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This evenly distributes the leavening agents and spices throughout the batter.
  3. Combine wet ingredients: In a medium bowl, whisk vegetable oil, brown sugar, unsweetened applesauce, eggs, vanilla extract, and optional molasses if using. Mixing these thoroughly ensures a smooth and uniformly sweetened mixture.
  4. Incorporate wet and dry ingredients: Pour the wet ingredients into the dry ingredient bowl and whisk gently until just combined. Small lumps are acceptable to avoid overmixing, which can toughen the cake. Then fold in the shredded apple until evenly distributed.
  5. Bake the cake: Pour the batter evenly into the greased pan. Bake for 38–40 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Check around 25 minutes and cover loosely with aluminum foil if the top browns too quickly to prevent burning.
  6. Cool the cake: Remove the cake from the oven and place it on a cooling rack. Let it cool completely before frosting to prevent the frosting from melting.
  7. Brown the butter: Place the sliced unsalted butter in a light-colored skillet or saucepan over medium heat. Stir or whisk constantly as the butter melts and foams. After 5–7 minutes, watch for brown specks at the bottom and a nutty aroma indicating the butter is browned. Immediately remove from heat and pour into a bowl, including solids. Cool for 10 minutes then refrigerate to solidify.
  8. Make the frosting: Using a handheld or stand mixer with paddle attachment, beat the solidified brown butter on high until creamy and smooth. Add cream cheese and beat until fully combined and smooth. Scrape the bowl as needed. Gradually add confectioners’ sugar, vanilla, and salt. Beat low for 30 seconds, then high for 2 minutes until fluffy.
  9. Frost the cake: Spread the brown butter cream cheese frosting evenly over the cooled cake. Optionally sprinkle ground cinnamon or nutmeg on top for extra spice aroma.
  10. Set and store: Refrigerate the frosted cake for 30 minutes to set the frosting and ease slicing. Keep leftovers tightly covered in the refrigerator for up to 5 days.

Notes

  • If using different pan sizes, baking times may vary: for two 8-inch round pans, bake for approximately 30–35 minutes and adjust cooling and frosting times accordingly.
  • The shredded apple can be substituted with shredded carrot or zucchini for a slightly different flavor and texture.
  • If the top of the cake is browning too fast during baking, tent it loosely with foil from about 25 minutes onward to prevent burning while allowing the cake to finish baking.
  • Using a light-colored pan for browning butter helps monitor the color change to prevent burning.
  • The brown butter must be fully cooled and solidified to achieve the desired frosting consistency and prevent it from being runny.

Keywords: spice cake, moist cake, brown butter frosting, cream cheese frosting, autumn dessert, holiday cake, apple spice cake

Find it online: https://www.sanacooks.com/super-moist-spice-cake-with-brown-butter-cream-cheese-frosting-recipe/