Super Moist Spice Cake with Brown Butter Cream Cheese Frosting Recipe

Introduction

This Super Moist Spice Cake is a cozy, flavorful dessert perfect for any season. Packed with warm spices and shredded apple, it’s tender, rich, and topped with a luscious brown butter cream cheese frosting. Whether for a holiday treat or a comforting dessert, this cake is sure to delight.

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 cups (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 or zucchini)
• Optional: 1 tablespoon (21g) unsulphured or dark molasses (not blackstrap)
• 1/4 cup (4 Tbsp; 56g) unsalted butter, cut into 4 slices (for frosting)
• 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 (for frosting)
• Pinch of salt (for frosting)
• Optional garnish: sprinkle of ground cinnamon or nutmeg

Instructions

1. Step 1: Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
3. Step 3: In a medium bowl, whisk together the vegetable oil, brown sugar, applesauce, eggs, vanilla extract, and molasses if using.
4. Step 4: Pour the wet ingredients into the dry ingredients and whisk until combined. Some small lumps are okay. Fold in the shredded apple until evenly mixed.
5. Step 5: Spread the batter evenly into the prepared pan. Bake for 38–40 minutes. The cake is done when a toothpick inserted in the center comes out clean with just a few moist crumbs. If the top browns too quickly, loosely cover with foil around 25 minutes.
6. Step 6: Remove the cake from the oven and place on a cooling rack. Allow to cool completely.
7. Step 7: To make the frosting, place the sliced butter in a light-colored skillet over medium heat. Stir constantly as it melts and begins to foam, then continue until it turns a light caramel-brown color and releases a nutty aroma (about 5–7 minutes). Remove from heat and pour into a medium heatproof bowl, including the browned bits. Let cool for 10 minutes, then refrigerate until solidified.
8. Step 8: In a large bowl, beat the solidified brown butter until creamy. Add the cream cheese and beat until smooth. Scrape down the bowl.
9. Step 9: Add confectioners’ sugar, vanilla extract, and a pinch of salt to the bowl. Beat on low for 30 seconds, then on high for 2 minutes until fluffy.
10. Step 10: Spread the frosting over the cooled cake. If desired, garnish with a sprinkle of cinnamon or nutmeg.
11. Step 11: Refrigerate the cake for 30 minutes before serving to set the frosting and make slicing easier.

Tips & Variations

• You can substitute shredded apple with shredded carrot or zucchini for a different texture and flavor.
• Use a light-colored pan when browning butter to better monitor color changes and avoid burning.
• If you don’t have molasses, omit it; the cake will still be deliciously spiced.
• For a nutty crunch, add toasted chopped pecans or walnuts to the batter before baking.

Storage

Store leftover cake tightly covered in the refrigerator for up to 5 days. Before serving, bring slices to room temperature or enjoy chilled. The frosting sets best when the cake is refrigerated, so keep it chilled for optimal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this spice cake?

Yes, you can freeze the cake either frosted or unfrosted. Wrap it tightly in plastic wrap and then foil, and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

Can I use a different type of flour?

All-purpose flour is recommended for the best texture. Using whole wheat flour may make the cake denser, but you can substitute up to half of the flour with whole wheat if desired.

Super Moist Spice Cake with Brown Butter Cream Cheese Frosting Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 114 reviews

This Super Moist Spice Cake is a wonderfully spiced, tender cake infused with warm flavors of cinnamon, ginger, nutmeg, and cloves. The addition of shredded apple and a touch of molasses keeps the cake moist and flavorful, while the luscious brown butter cream cheese frosting adds a rich finishing touch. Perfect for cozy gatherings or any time you’re craving a comforting dessert with a homemade feel.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry 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 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves

Wet Ingredients for Cake

• 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; preferred Grandma’s brand)

For Brown Butter Cream Cheese Frosting

• 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 garnish: sprinkle of ground cinnamon or nutmeg

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9×13-inch glass baking pan thoroughly to ensure the cake doesn’t stick. This size allows the cake to cook evenly with a moist texture.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Set this bowl aside for later.
3. Mix Wet Ingredients: In a medium bowl, whisk together the vegetable oil, brown sugar, unsweetened applesauce, eggs, pure vanilla extract, and molasses if using. This wet mixture forms the base for the cake’s moist texture and flavor.
4. Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the large bowl containing the dry ingredients. Whisk gently until just combined — it’s okay if there are a few small lumps. Then fold in the shredded apple (or carrot or zucchini) carefully, ensuring it is evenly incorporated without overmixing.
5. Bake the Cake: Spread the batter evenly into the prepared pan. Place it in the preheated oven and bake for 38 to 40 minutes. Begin checking for doneness around 35 minutes by inserting a toothpick into the center — it should come out clean or with only a few moist crumbs. If the top of the cake starts browning too fast, loosely cover it with aluminum foil about 25 minutes into baking to prevent over-browning.
6. Cool the Cake: Remove the cake from the oven and set it on a cooling rack. Allow it to cool completely in the pan before frosting to ensure the frosting doesn’t melt.
7. Brown the Butter for Frosting: Place the sliced unsalted butter in a light-colored skillet or saucepan over medium heat. Stir or whisk constantly as the butter melts and begins to foam. Continue cooking until it turns a light caramel-brown with a nutty aroma and lightly browned specks form on the bottom (usually 5-7 minutes). Remove from heat immediately and pour into a medium heatproof bowl including all brown bits. Let cool 10 minutes, then refrigerate until completely solidified.
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 softened cream cheese and continue beating until fully combined and silky. Scrape down the sides as needed, then add confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low for 30 seconds, then gradually increase to high speed and beat for 2 minutes until light and fluffy.
9. Frost the Cake: Spread the brown butter cream cheese frosting evenly over the cooled cake. Optionally, sprinkle a little ground cinnamon or nutmeg on top for garnish.
10. Chill and Serve: Refrigerate the frosted cake for at least 30 minutes to set the frosting; this also makes slicing easier and cleaner. Cover any leftovers tightly and store them in the refrigerator for up to 5 days for optimal freshness.

Notes

• You can substitute shredded apple with shredded carrot or zucchini for a different twist while maintaining moisture.
• The optional molasses adds depth to the flavor but can be omitted if unavailable.
• Using a light-colored pan and skillet helps you monitor the browning stages of butter accurately.
• If your cake browns too quickly, cover with foil partway through baking to avoid burning.
• Make sure the cream cheese for frosting is fully softened to avoid lumps in the frosting.
• Refrigerating the cake after frosting helps the frosting firm up and makes slicing neater.
• Different pan sizes can be used: a 9×9-inch pan will yield a thicker cake but increase baking time, and a bundt pan will require adjustments for even baking.

Keywords: spice cake, moist cake, brown butter frosting, cream cheese frosting, homemade cake, fall dessert, autumn cake, apple cake