Description
This Spice Cake is the perfect balance of moist, flavorful, and comforting, with a velvety brown butter cream cheese frosting on top.
Ingredients
Scale
- 2 and 3/4 cups (341g) all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder (for leavening)
- 1 teaspoon baking soda (helps the cake rise)
- 1/2 teaspoon salt (balances sweetness)
- 1 and 2/3 teaspoons ground cinnamon (warm spice flavor)
- 1 teaspoon ground ginger (adds zest)
- 1/2 teaspoon ground nutmeg (spicy, earthy warmth)
- 1/2 teaspoon ground cloves (for a hint of sweetness)
- 1 and 1/8 cups (270ml) vegetable oil (moisture and tenderness)
- 1 packed light or dark brown sugar (adds rich sweetness)
- 1 and 1/8 cups (270ml) unsweetened applesauce (provides moisture and flavor)
- 5 large eggs (binds ingredients and adds richness)
- 2 teaspoons pure vanilla extract (enhances flavor)
- 1 and 1/4 cups (185g) shredded apple (or shredded zucchini or carrot for variation)
- 1 tablespoon unsulphured or dark molasses (adds deep sweetness)
- Brown Butter Cream Cheese Frosting:
- 1/4 cup (4 Tbsp; 56g) unsalted butter (cut into slices)
- 8 ounces (226g) full-fat brick cream cheese, softened (smooth texture for frosting)
- 2 and 3/4 cups (330g) powdered sugar (sweetens the frosting)
- 1 teaspoon pure vanilla extract (adds flavor depth)
- Pinch of salt (enhances sweetness)
- Optional for garnish: light sprinkle of ground cinnamon or nutmeg (adds a cozy touch)
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In another bowl, combine the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using). Whisk together until smooth.
- Pour the wet mixture into the dry ingredients and whisk until fully incorporated. Some small lumps are acceptable. Gently fold in the shredded apple.
- Transfer the batter into the prepared pan and smooth the top. Bake for 42–45 minutes, or until a toothpick comes out clean with a few moist crumbs. If the top starts browning too quickly, cover with aluminum foil after 25 minutes.
- Remove the cake from the oven and set it on a cooling rack to cool completely.
- For the frosting, brown the butter: Place the sliced butter into a light-colored skillet and melt over medium heat. Stir continuously until it begins to foam. Keep stirring until it turns golden brown with nutty aromas, about 5-7 minutes. Once browned, immediately transfer to a bowl and allow it to cool for 10 minutes. Then refrigerate until solidified.
- Beat the solidified brown butter with a mixer on high speed until creamy. Add the softened cream cheese and mix until smooth. Gradually add the powdered sugar, vanilla, and salt, and beat on high speed for about 2 minutes until fluffy.
- Spread the frosting generously over the cooled cake. If desired, sprinkle lightly with cinnamon or nutmeg for garnish. Refrigerate the cake for 30 minutes before serving to set the frosting.
Notes
- Store any leftovers in an airtight container.
- This cake can be made ahead of time and freezes well.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 70 mg