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Super Moist Spice Cake with Brown Butter Cream Cheese Frosting

A close-up slice of dark, moist spice cake layered with thick, pale frosting, sitting on a white plate near a window.
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A tender, easy-to-make spice cake loaded with warm spices like cinnamon, ginger, cloves, and nutmeg. This recipe uses simple ingredients for a very moist crumb, topped with a rich brown butter cream cheese frosting.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, melted
  • 1/2 cup vegetable oil
  • 1 cup unsweetened applesauce
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup boiling water
  • 1/2 cup (1 stick) unsalted butter for frosting
  • 8 ounces cream cheese, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup chopped pecans or walnuts (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 inch pan.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
  3. Add the melted butter, oil, applesauce, sour cream, eggs, and vanilla extract to the dry ingredients. Mix with a whisk until just combined. Do not overmix.
  4. Carefully pour the boiling water into the batter and whisk until smooth. The batter will be thin.
  5. Divide the batter evenly between your prepared pans.
  6. Bake 9-inch rounds for 30 to 35 minutes, or a 9×13 inch cake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
  8. To make the Brown Butter Cream Cheese Frosting: Melt the 1/2 cup butter in a small saucepan over medium heat. Cook, swirling often, until the butter foams, then brown bits form at the bottom and it smells nutty (about 5-7 minutes). Pour the browned butter into a heatproof bowl and let it cool until it is just warm, not hot.
  9. In a large bowl, beat the softened cream cheese until smooth. Beat in the cooled brown butter.
  10. Gradually add the powdered sugar, vanilla extract, and salt. Beat until the frosting is light and fluffy. If the frosting is too soft, chill it for 15 minutes before using.
  11. Once the cakes are completely cool, frost and stack the layers. Sprinkle with chopped nuts if desired.

Notes

  • For an extra moist cake, ensure you measure the flour correctly by spooning it into the measuring cup and leveling it off.
  • This cake is excellent for fall baking and holiday gatherings.
  • If you skip the brown butter step, you can use 1/2 cup of softened regular butter for a standard cream cheese frosting.
  • If you are looking for quick meal planning ideas for busy weeks, this cake is a great comfort food dessert to have ready.

Nutrition

Find it online: https://carlacooking.com/spice-cake-cream-cheese-frosting/