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Ultimate Moist Homemade Spice Cake with Brown Butter Cream Cheese Frosting

Close-up of a thick, moist slice of spice cake with two layers of cream cheese frosting.
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Bake a super soft, moist spice cake from scratch, featuring warm autumn spices and topped with a rich brown butter cream cheese frosting. This is a perfect dessert for fall gatherings or holiday baking.

Ingredients

Scale
  • 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 unsweetened applesauce
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water or coffee
  • For the Frosting: 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, browned and cooled slightly
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line a 9×13 inch pan with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. Add the applesauce, oil, sour cream, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined. Do not overmix.
  4. Carefully pour in the hot water or coffee and mix on low speed until the batter is smooth. The batter will be thin.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. To make the frosting, brown the butter by melting it in a small saucepan over medium heat, swirling constantly until brown bits form at the bottom and it smells nutty. Remove from heat and let cool slightly.
  9. In a large bowl, beat the softened cream cheese and cooled brown butter until smooth.
  10. Gradually add the powdered sugar, vanilla extract, and salt. Beat until the frosting is light and fluffy. Add a tablespoon of milk if the frosting is too stiff.
  11. Once the cakes are completely cool, frost and stack the layers. Top with chopped pecans or walnuts if desired.

Notes

  • For an extra moist cake, use hot coffee instead of hot water to bloom the spices.
  • You can make this cake as cupcakes; bake for 18-20 minutes.
  • If you skip browning the butter, use softened, unsalted butter for the frosting.
  • This cake keeps well covered at room temperature for up to three days.

Nutrition

Find it online: https://mdlatdmm.com/moist-homemade-spice-cake-recipe/