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Super Moist Spice Cake with Brown Butter Cream Cheese Frosting Recipe

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4.3 from 37 reviews

  • Author: Sara
  • Total Time: 5 hours (including cooling and refrigeration time)
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Super Moist Spice Cake is a delightful treat perfect for any occasion. Featuring warm spices like cinnamon, ginger, nutmeg, and cloves, combined with the natural sweetness of shredded apples and optional molasses, it results in a deeply flavorful, tender cake. Topped with a luscious brown butter cream cheese frosting, this cake is moist, rich, and sure to satisfy any spice cake lover’s cravings.

Ingredients

Cake 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
  • 1 cup (240ml) vegetable oil
  • 1 and 3/4 cup (350g) packed light or dark brown sugar
  • 1 cup (240g) unsweetened applesauce
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup (150g) shredded apple (or shredded carrot/zucchini)
  • Optional: 1 Tablespoon (21g) unsulphured or dark molasses (not blackstrap; Grandma’s brand preferred)

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 to ensure the cake doesn’t stick during baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set this mixture aside for later use.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk together the vegetable oil, packed brown sugar, unsweetened applesauce, eggs, vanilla extract, and molasses if using until combined.
  4. Combine Batter: Pour the wet mixture into the bowl with the dry ingredients. Whisk gently until just combined; a few small lumps are okay. Fold in the shredded apple until it is evenly distributed throughout the batter.
  5. Bake the Cake: Spread the batter evenly into the prepared pan. Bake for 38 to 40 minutes, keeping an eye on it as oven temperatures vary. The cake is done when a toothpick inserted in the center comes out clean with just a few moist crumbs. If the top is browning too quickly, cover loosely with aluminum foil after about 25 minutes.
  6. Cool Cake: Remove the cake from the oven and place it on a cooling rack. Allow the cake to cool completely 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 with light specks forming on the bottom. When it reaches a light caramel-brown color with a nutty aroma (usually 5-7 minutes), remove from heat immediately and pour into a medium heatproof bowl, including the browned bits. Let cool for 10 minutes, then refrigerate to solidify completely.
  8. Make the Frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the solidified brown butter on high speed until creamy and smooth. Add the softened cream cheese and beat again until fully combined and smooth. Scrape down the bowl sides as needed.
  9. Add Sugar and Flavor: Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until fluffy.
  10. Frost the Cake: Spread the frosting evenly over the cooled cake. Optionally, sprinkle a little ground cinnamon or nutmeg on top for added aroma and visual appeal.
  11. Set the Frosting: Refrigerate the frosted cake for at least 30 minutes before serving to allow the frosting to set and to make slicing easier.
  12. Store Leftovers: Cover any leftover cake tightly and store in the refrigerator for up to 5 days to maintain freshness.

Notes

  • You can substitute shredded apple with shredded carrot or zucchini for a different twist.
  • For a different pan size: To make a round 9-inch cake, reduce baking time to about 30-35 minutes.
  • Using a light-colored pan or skillet for browning butter helps visually monitor the browning process and prevent burning.
  • The optional molasses adds depth of flavor but can be omitted if unavailable or undesired.
  • Ensure the cream cheese is softened to room temperature for a smooth frosting consistency.
  • If the cake top browns too quickly, tent with foil to prevent burning while the interior finishes baking.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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