There’s something magical about spice cake. It’s rich, warm, and wonderfully nostalgic, like a cozy sweater in dessert form. And when you top it with a luscious brown butter cream cheese frosting, well, that’s when the real magic happens. This cake is perfect for everything from holiday gatherings to cozy Sunday baking. It’s full of flavor, super satisfying, and surprisingly easy to make.
This isn’t just your average spice cake either.
The combination of cinnamon, nutmeg, cloves, and ginger creates a beautifully layered flavor profile, while the browned butter in the frosting adds a rich nuttiness that takes it to the next level.
Every bite is soft, spiced, and a little tangy from the cream cheese.
If you’re looking for a fall-inspired cake or a dessert that feels just right year-round, this one’s a keeper.
I first made this cake on a rainy afternoon when I was craving something warm and comforting.
It reminded me of the spice-scented cakes my grandmother used to bake, but with a modern twist.
That twist, of course, is the brown butter frosting.
If you’ve never browned butter before, don’t worry.
It’s easy and totally worth the effort.
It gives the frosting an incredible depth of flavor, with nutty, caramel-like notes that balance the sweetness perfectly.
I’ve made this cake for birthdays, brunches, and casual potlucks, and it always disappears fast.
People love how it tastes like something nostalgic yet brand new at the same time.
Whether you’re baking for a celebration or just for the joy of it, this spice cake delivers comfort and flavor in every slice.
Why You’ll Love This
1. Deep, cozy flavor.
This cake is full of warming spices that instantly make you think of fall, cozy evenings, and fresh-baked memories. Cinnamon, nutmeg, ginger, and cloves come together beautifully to create a rich and comforting taste in every bite.
2. That brown butter frosting is everything.
Browned butter adds a nutty, toasty depth to the cream cheese frosting that plain butter just can’t match. It brings a grown-up twist to a classic frosting and makes each bite totally irresistible.
3. Easy to make, even easier to love.
Despite its impressive flavor, this spice cake is surprisingly simple to whip up. You don’t need a mixer or any fancy tools, and the steps are straightforward enough for any home baker.
4. Perfect for every occasion.
This cake feels right at home during the holidays, but it’s also perfect for birthdays, bake sales, or just a cozy weekend dessert. It’s a great make-ahead option too, since the flavors only get better the next day.
Recipe Details
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Cuisine Type: American, Comfort Food
Servings: 10–12 slices
Estimated Cost: $10–12
Equipment Needed:
- 9×13 inch baking pan or two 9-inch round cake pans
- Mixing bowls
- Whisk
- Rubber spatula
- Saucepan (for browning butter)
- Electric hand mixer or stand mixer (optional)
- Cooling rack
- Offset spatula or butter knife (for frosting)
Ingredients
For the Spice Cake:
- 2 ½ cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs, room temperature
- 1 cup sour cream (or plain Greek yogurt)
- 1 teaspoon vanilla extract
- ½ cup whole milk
Note: You can use buttermilk instead of whole milk for a tangier cake. Swap sour cream with Greek yogurt if needed. Store leftover sour cream and milk in the fridge and use within 5–7 days.
For the Brown Butter Cream Cheese Frosting:
- ½ cup (1 stick) unsalted butter
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1–2 tablespoons milk or cream, as needed for spreading consistency
Optional: Sprinkle chopped toasted pecans or a light dusting of cinnamon on top of the frosted cake for extra flair.
Step-by-Step Instructions
1. Preheat and prep.
Preheat your oven to 350°F. Grease and flour a 9×13-inch pan or line it with parchment paper. If using round cake pans, grease and line the bottoms for easy removal.
2. Mix the dry ingredients.
In a large bowl, whisk together the flour, spices, baking powder, baking soda, and salt. This helps evenly distribute the spices and ensures a light, fluffy crumb.
3. Combine the wet ingredients.
In another bowl, whisk together the oil, granulated sugar, brown sugar, eggs, sour cream, vanilla, and milk. Make sure the mixture is smooth and well blended.
4. Combine and pour.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Don’t overmix. Pour the batter into your prepared pan and smooth the top.
5. Bake and cool.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack before frosting.
6. Make the brown butter frosting.
In a small saucepan, melt the butter over medium heat. Stir frequently until the butter turns golden brown and smells nutty, about 5–7 minutes. Let it cool for 10 minutes. Beat the brown butter with cream cheese until creamy. Add powdered sugar, vanilla, salt, and enough milk to reach a spreadable consistency. Frost the cooled cake and enjoy.
Nutrition Facts (Per Serving, Approx.)
- Calories: 430
- Protein: 5g
- Carbohydrates: 52g
- Fiber: 1g
- Fat: 23g
- Sodium: 290mg
- Vitamin A: 480 IU
- Calcium: 70mg
- Iron: 1.8mg
Tips for Success
Let the brown butter cool before using.
Hot butter can melt the cream cheese and make your frosting runny. Give it 10–15 minutes to cool slightly before beating it with the cream cheese.
Room temperature ingredients are key.
Cold eggs or sour cream can make the batter lumpy. Let your ingredients sit out for 20–30 minutes before mixing.
Use fresh spices for the best flavor.
Spices lose their potency over time. If yours have been sitting in the back of the pantry for years, it’s time for a refresh.
Don’t overmix the batter.
Once you add the dry ingredients, mix just until you no longer see streaks of flour. Overmixing can make the cake dense or tough.
Common Questions
Can I make this cake ahead of time?
Absolutely. The cake actually tastes better the next day as the spices settle. Store it tightly covered in the fridge and let it come to room temperature before serving.
Can I make this into cupcakes?
Yes! Divide the batter between lined cupcake tins and bake at 350°F for about 18–20 minutes. Check for doneness with a toothpick.
What if I don’t have cream cheese?
You can use a simple brown butter buttercream instead. Just beat the browned butter with powdered sugar, vanilla, and a bit of milk until fluffy.
Is this cake freezer-friendly?
Yes. Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge, then frost before serving.
Variations and Substitutions
- Gluten-Free: Use a 1:1 gluten-free flour blend to make this recipe gluten-free. Check that your baking powder and other ingredients are certified gluten-free.
- Add-ins: Mix in chopped nuts, raisins, or shredded apples to give the cake even more texture and flavor.
- Frosting Options: Swap the cream cheese frosting for a maple glaze, vanilla buttercream, or just a dusting of powdered sugar if you prefer a lighter touch.
- Layer Cake: Want to make a celebration-worthy layer cake? Divide the batter between two 9-inch pans and stack with frosting in between.
Serving and Pairing Suggestions
This spice cake pairs beautifully with a warm cup of chai, a bold black coffee, or even a cozy mug of hot apple cider. Serve it after a hearty fall dinner or as a midday treat with friends. For a brunch table, slice it into squares and serve alongside fresh fruit and a breakfast casserole. It also makes a lovely dessert for Thanksgiving or holiday potlucks.
Spice Cake with Brown Butter Frosting
Ingredients
For the Spice Cake
- 2 ½ cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 1 cup vegetable oil
- 4 large eggs room temperature
- 1 cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
- ½ cup whole milk
For the Brown Butter Cream Cheese Frosting
- ½ cup 1 stick unsalted butter
- 8 oz cream cheese softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 –2 tablespoons milk or cream as needed for spreading consistency
Instructions
- Preheat your oven to 350°F. Grease and flour a 9×13-inch pan or line it with parchment paper. If using round cake pans, grease and line the bottoms for easy removal.
- In a large bowl, whisk together the flour, spices, baking powder, baking soda, and salt. This helps evenly distribute the spices and ensures a light, fluffy crumb.
- In another bowl, whisk together the oil, granulated sugar, brown sugar, eggs, sour cream, vanilla, and milk. Make sure the mixture is smooth and well blended.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Don’t overmix. Pour the batter into your prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack before frosting.
- In a small saucepan, melt the butter over medium heat. Stir frequently until the butter turns golden brown and smells nutty, about 5–7 minutes. Let it cool for 10 minutes. Beat the brown butter with cream cheese until creamy. Add powdered sugar, vanilla, salt, and enough milk to reach a spreadable consistency. Frost the cooled cake and enjoy.
Notes
Hot butter can melt the cream cheese and make your frosting runny. Give it 10–15 minutes to cool slightly before beating it with the cream cheese. Room temperature ingredients are key.
Cold eggs or sour cream can make the batter lumpy. Let your ingredients sit out for 20–30 minutes before mixing. Use fresh spices for the best flavor.
Spices lose their potency over time. If yours have been sitting in the back of the pantry for years, it’s time for a refresh. Don’t overmix the batter.
Once you add the dry ingredients, mix just until you no longer see streaks of flour. Overmixing can make the cake dense or tough.
There’s something so special about baking a spice cake.
It fills your kitchen with the coziest aroma and brings people together over simple, heartfelt flavors.
I hope you give this one a try and love it as much as we do.
Whether you’re baking for a crowd or just treating yourself, this cake brings a little extra joy to any day.
Thanks for stopping by and sharing a slice of life from my kitchen to yours!
Happy baking!
