Description
This moist and flavorful Spice Cake is infused with warm spices like cinnamon, cardamom, ginger, nutmeg, and cloves, and topped with a luscious brown butter cream cheese frosting. Perfectly spiced and balanced with the richness of brown sugar and sour cream, this layered cake is an ideal treat for fall or any cozy occasion.
Ingredients
Scale
Spice Cake
- 2 3/4 cups (350g) all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cinnamon
- 1 tsp cardamom
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 2 cups (380g) light brown sugar, packed
- 1 cup (200ml) vegetable or canola oil
- 1 cup (235g) unsweetened apple sauce
- 4 large eggs, room temperature
- 3 tsp vanilla extract
- 3/4 cup (200g) sour cream, room temperature
Brown Butter Cream Cheese Frosting
- 1 cup (220g) unsalted butter
- 16 oz (450g) cream cheese, room temperature
- 5 cups (600g) powdered sugar
- 1/2 tsp vanilla extract
Decoration
- Cinnamon sticks
- Candied nuts (half the recipe quantity)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Prepare two 8-inch cake pans by greasing and lightly flouring them or lining them with parchment paper to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, nutmeg, and cloves until evenly combined. Set aside.
- Combine wet ingredients: In another large bowl, beat the light brown sugar and vegetable oil until well combined. Add in the unsweetened applesauce, eggs (one at a time), and vanilla extract. Mix until smooth and uniform in texture.
- Incorporate dry and wet blends: Gradually add the dry ingredients into the wet mixture, alternating with the sour cream, starting and ending with the dry ingredients. Mix gently until just combined without overmixing to ensure a tender crumb.
- Pour batter and bake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow the cakes to cool in their pans for about 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely before frosting.
- Prepare brown butter: In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and turns golden brown, releasing a nutty aroma. Be careful not to burn the butter. Remove from heat and let it cool to room temperature.
- Make the frosting: In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy. Slowly add the cooled brown butter and vanilla extract, mixing well. Gradually add powdered sugar, beating until the frosting is smooth and spreadable.
- Frost the cake: Place one cake layer on your serving plate. Spread a thick layer of frosting on top. Place the second layer on top and cover the top and sides with the remaining frosting, smoothing with an offset spatula.
- Decorate: Garnish the cake with cinnamon sticks and candied nuts as desired for an attractive, seasonal presentation.
- Serve: Slice and enjoy your moist spice cake with brown butter cream cheese frosting. Store any leftovers in the refrigerator.
Notes
- This extra moist spice cake is perfectly spiced and coated in a silky brown butter cream cheese frosting.
- Ensure the applesauce is unsweetened to control the sweetness and moisture balance.
- Be careful when browning the butter to avoid burning it, which would impart a bitter taste.
- Allow the cake layers to cool completely before frosting to prevent melting.
- This cake can be stored covered in the refrigerator for up to 4 days.
- For best flavor, let the cake come to room temperature before serving.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 480
- Sugar: 35g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0.2g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
