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Super Moist Spice Cake with Brown Butter Cream Cheese Frosting

A close-up of a perfectly moist slice of spice cake layered and topped with creamy, spiced frosting.
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You can make this super moist spice cake from scratch easily. It features a warm spice blend perfect for fall or winter holidays and is 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
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water or brewed coffee
  • For the Frosting: 1/2 cup (1 stick) unsalted butter, browned
  • 8 ounces cream cheese, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  3. Add the vegetable oil, applesauce, sour cream, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined. Do not overmix.
  4. Carefully pour the hot water or coffee into the batter and mix on low speed until smooth. The batter will be thin.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. To make the brown butter frosting: Melt the butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter foams, then brown bits form at the bottom and it smells nutty. Immediately pour the brown 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. Add the cooled brown butter and beat until combined.
  10. Gradually add the sifted powdered sugar, beating until smooth. Mix in the vanilla extract and salt. Beat until the frosting is light and fluffy.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the first layer. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.

Notes

  • For the best moist spice cake texture, make sure your sour cream and eggs are at room temperature before mixing.
  • If you do not want to make brown butter, you can substitute it with 1/2 cup of softened regular unsalted butter for a classic cream cheese frosting.
  • This cake freezes well unfrosted for up to three months.

Nutrition

Find it online: https://devourdish.com/moist-spice-cake-recipe-easy-from-scratch/