Spice Cake with Brown Butter Frosting
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.
Servings 12 slices
Calories 430kcal
Cost $10-$12
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
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.
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.