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Super Moist Spice Cake with Brown Butter Cream Cheese Frosting Recipe

★★★★★

4.4 from 121 reviews
  • Author: lilan
  • Total Time: 1 hour
  • Yield: 12 servings 1x

Description

This Super Moist Spice Cake is a perfectly spiced, tender cake loaded with warm flavors of cinnamon, ginger, nutmeg, and cloves. With shredded apple adding moisture and texture, this festive cake is topped with a luscious brown butter cream cheese frosting. Ideal for holiday gatherings or cozy afternoon treats, the cake balances sweetness and spice with a rich, creamy finish.

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 teaspoon 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 cup (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)

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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9×13-inch glass baking pan thoroughly to prevent sticking. This pan size is ideal for even baking.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set this dry mixture aside for later.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk the vegetable oil, brown sugar, unsweetened applesauce, eggs, vanilla extract, and molasses if using. This ensures the sugar dissolves well and ingredients combine fully.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredient bowl. Whisk gently to combine until just mixed; small lumps are fine and prevent overmixing. Then fold in the shredded apple carefully until evenly incorporated into the batter.
  5. Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 38 to 40 minutes, but start checking at 35 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs. If the cake top browns too quickly, loosely cover it with foil around minute 25 to prevent burning.
  6. Cool Completely: Remove the cake from the oven and place it on a cooling rack. Allow it to cool completely to room temperature before frosting.
  7. Bake Brown Butter: Place the sliced butter into a light-colored skillet or saucepan over medium heat. Stir or whisk constantly as the butter melts and foams, continuing until it develops golden brown specks with a nutty aroma, about 5 to 7 minutes. Remove from heat immediately and pour into a medium heatproof bowl, including browned bits. Cool for 10 minutes, then refrigerate until solidified.
  8. Prepare Frosting: Using a stand or handheld mixer fitted with a paddle attachment, beat the chilled brown butter on high until creamy and smooth. Add softened cream cheese and blend until fully combined and smooth. Scrape down the bowl as needed for even mixing.
  9. Add Remaining Frosting Ingredients: Add confectioners’ sugar, vanilla extract, and a pinch of salt to the butter and cream cheese mixture. Beat on low speed for 30 seconds to prevent sugar splatter, then gradually increase to high and beat for 2 minutes until light and fluffy.
  10. Frost Cake: Spread the frosting evenly over the cooled cake using a spatula. Optionally, dust the top with ground cinnamon or nutmeg for extra flavor and presentation.
  11. Set Frosting: Refrigerate the frosted cake for at least 30 minutes before slicing. This step helps the frosting to set and makes slicing cleaner.
  12. Storage: Cover any leftover cake tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 5 days to maintain freshness and moisture.

Notes

  • You can substitute shredded apple with shredded carrot or zucchini for a different flavor and texture.
  • If you do not have molasses, you can omit it; the cake will still be delicious but slightly less deep in flavor.
  • A light-colored skillet is essential for browning butter correctly so you can see when it turns golden-brown and avoid burning.
  • For alternative pan sizes, a 9-inch square pan or two 8-inch round pans can be used; adjust baking time accordingly, checking for doneness earlier.
  • To keep the top from over-browning, tent it with foil after 25 minutes of baking.
  • Make sure the cream cheese is at room temperature for smooth frosting without lumps.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: spice cake, moist cake, brown butter frosting, cream cheese frosting, apple cake, fall desserts, holiday cake

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