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Ultimate Moist Spice Cake with Brown Butter Cream Cheese Frosting

A thick slice of moist, layered spice cake with rich cream cheese frosting and crumb topping.
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A recipe for a very moist spice cake featuring traditional warm spices, topped with a rich brown butter cream cheese frosting.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup packed light brown sugar (for frosting)
  • 1/2 cup (1 stick) unsalted butter (for frosting)
  • 8 ounces cream cheese, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. Add the softened butter, oil, eggs, buttermilk, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined and smooth, about 2 minutes. Do not overmix.
  4. Divide the batter evenly between the prepared cake pans.
  5. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. To make the frosting, brown the 1/2 cup of butter: melt the butter in a small saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams, then brown bits form at the bottom and it smells nutty. Remove from heat and let cool slightly.
  8. In a large bowl, beat the softened cream cheese until smooth. Add the cooled brown butter and beat until combined.
  9. Gradually beat in the powdered sugar until smooth. Add the vanilla extract. Beat until the frosting is light and fluffy.
  10. Once the cakes are completely cool, frost the layers and the top of the cake.

Notes

  • For an extra moist cake, you can substitute 1/2 cup of applesauce for the 1/2 cup of vegetable oil.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • Brown the butter for the frosting in advance to save time during assembly.

Nutrition

Find it online: https://recipesfleet.com/ultimate-moist-spice-cake-recipe/