Spice cake with decadent brown butter cream cheese frosting. It's moist, full of Fall spices, and has a tender crumb. This flavorful cake will be hard to resist.
Prep Time 25 minutesminutes
Cook Time 32 minutesminutes
Total Time 57 minutesminutes
Servings 12
Ingredients
For the cake
2 ¾cups(357g)all purpose flour
1 ½teaspoonsbaking powder
1teaspoonbaking soda
½teaspoonsalt
1tablespooncinnamon
1teaspoonginger
½teaspoonnutmeg
½tspallspice
¼teaspooncloves
2cups(400g)light brown sugar, packed
¾cup(180ml)vegetable oil, or canola oil
1cup(270g)unsweetened applesauce
4large eggs, room temperature
2teaspoonsvanilla extract
¾cup(180g)buttermilk, room temperature
For the frosting
1cup(227g)unsalted butter
16ounces(453g)cream cheese, room temperature
5cups(600g)powdered sugar
1tspvanilla extract
Instructions
Make the cake
Preheat oven to 350°F. Spray two 9-inch round baking pans well with non-stick baking spray then lightly dust with flour and shake out excess.
In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; set aside.
Add the brown sugar, vegetable oil, and applesauce to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until well combined. Stop to scrape down the sides of the bowl as needed.
Beat in the eggs, one at a time followed by the vanilla.
Add in 1/2 of the flour mixture and mix on low speed until combined, then blend in buttermilk, then add the remaining 1/2 of the flour mixture and mix until well combined.
Divide the batter evenly between the prepared pans.
Bake for 28-32 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pans for 5 minutes then transfer to a wire rack to cool completely.
Frost with cream cheese frosting, and sprinkle pecans around the edges if desired.
Make the frosting
Add the butter to a saucepan over medium heat. Cook and stir until it bubbles, foams, and turns a rich amber color. Pour the brown butter into a shallow glass dish and chill until firm but not hard, about 30-40 minutes.
Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth.
Mix in 1 cup of powdered sugar at a time, followed by the vanilla. Scrape down the bottom and sides of the bowl as needed.
Notes
Buttermilk: If you don't have buttermilk you can use my homemade buttermilk instead.
For level cakes: Wrap cake strips around the pan before baking.
Make ahead tip
Cover cake tightly and store in the refrigerator for 5 days.
Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, or serve cold.