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Super Moist Spice Cake with Brown Butter Cream Cheese Frosting Recipe

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4.1 from 83 reviews

  • Author: Amina
  • Total Time: 5 hours 20 minutes
  • Yield: 12 servings

Description

This Super Moist Spice Cake is a deliciously moist and flavorful dessert perfect for any occasion. Combining warm spices like cinnamon, ginger, nutmeg, and cloves with shredded apple and optional molasses, the cake features a tender crumb and a luscious brown butter cream cheese frosting. The balance of sweet and spice makes it a delightful treat, topped with a sprinkle of aromatic ground cinnamon or nutmeg for an extra touch of warmth.

Ingredients

Dry 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

Wet Ingredients

  • 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
  • optional: 1 Tablespoon (21g) unsulphured or dark molasses (not blackstrap; preferably Grandma’s brand)
  • 1 cup (150g) shredded apple (or shredded carrot/zucchini)

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 and Prepare Pan: Preheat your oven to 350°F (177°C) and grease a 9×13-inch glass baking pan thoroughly to prevent sticking. This pan size is optimal for even baking and cake thickness.
  2. Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Set this mixture aside to ensure the spices and leavening agents are evenly distributed.
  3. Mix Wet Ingredients: In a medium bowl, whisk together the vegetable oil, packed brown sugar, unsweetened applesauce, large eggs, pure vanilla extract, and molasses if using. This creates a rich, moist base for the cake.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl containing the dry ingredients. Whisk gently until combined – some small lumps are acceptable. Then fold in the shredded apple carefully to incorporate without overmixing.
  5. Bake the Cake: Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 38–40 minutes, monitoring closely after 25 minutes. If the cake’s top browns too quickly, loosely cover it with aluminum foil to prevent burning. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  6. Cool the Cake: Remove the cake from the oven and place it on a cooling rack. Allow it to cool completely in the pan to set properly before frosting.
  7. Brown the Butter: Place the sliced butter in a light-colored skillet or saucepan over medium heat. Stir or whisk constantly as the butter melts, foams, and then begins to brown over 5–7 minutes. When it reaches a light caramel-brown color with a nutty aroma and browned specks, remove from heat. Pour the browned butter, including the solids, into a medium heatproof bowl. Let it cool for 10 minutes and then refrigerate until solidified.
  8. Prepare the Frosting: Using a handheld or stand mixer with a paddle attachment, beat the solidified brown butter on high speed until smooth and creamy. Add softened cream cheese and beat again until fully combined and smooth. Scrape down the sides of the bowl as needed. Gradually add confectioners’ sugar, vanilla extract, and a pinch of salt. Beat starting at low speed for 30 seconds, then increase to high speed and beat for 2 minutes to achieve a fluffy texture.
  9. Frost the Cake: Spread the prepared brown butter cream cheese frosting evenly over the cooled cake. Optionally, sprinkle ground cinnamon or nutmeg on top for garnish. Refrigerate the cake for 30 minutes to set the frosting, making slicing easier.
  10. Store Leftovers: Cover any leftover cake tightly with plastic wrap or place it in an airtight container. Store refrigerated for up to 5 days to maintain freshness and moisture.

Notes

  • You can substitute shredded apple with shredded carrot or zucchini for variation in flavor and texture.
  • Using a light-colored skillet for browning butter makes it easier to monitor the color change and prevent burning.
  • If the top of the cake browns too quickly during baking, covering it loosely with foil helps maintain moistness without overcooking.
  • The optional molasses adds depth to the cake’s flavor but can be omitted if not available.
  • Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
  • Refrigerating the cake after frosting helps the frosting set and makes slicing neat and easy.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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