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Brown Butter Spice Cake

Featured in Sweet Treats to Make at Home.

This rich spice cake packs cozy autumn vibes with its warm blend of cinnamon, ginger, cardamom, nutmeg, and cloves. Sweetened with apple sauce and sour cream for ultimate moistness, this cake is topped with a nutty, bold brown butter cream cheese frosting. Perfect as an 8-inch layer cake or tailored to other bakeware—it’s an easy way to elevate your dessert game for any occasion.
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Updated on Sat, 05 Apr 2025 22:19:24 GMT
Brown Butter Spice Cake Pin it
Brown Butter Spice Cake | mecooking.com

The combo of bold, zesty spice cake topped with toasty brown butter cream cheese frosting makes for a mind-blowing sweet treat. We've mixed old-school warming spices with surprising flavor notes to create a super juicy cake that won't dry out for days.

Everyone in my house begs for this cake whenever fall rolls around. The first time I pulled it from the oven, my kid said it beat any store-bought cake she'd ever had. It's become our go-to holiday dessert now.

Key Components

  • Full-fat cream cheese: Go for the Philadelphia type to get that ultra-smooth frosting
  • Newly opened spices: Our special mix includes ground cinnamon, ginger, nutmeg, cloves, and cardamom
  • Plain cooking oil: Keeps everything incredibly juicy without fighting with those spicy flavors
  • Sour cream: Boosts the flavor and works with the baking soda to help the cake rise properly
  • Light brown sugar: Gives those slight caramel hints that make the spices pop
  • Real vanilla extract: Ties everything together and makes flavors more intense

Baking Your Treat

Get Your Tins Ready:
Butter two 9-inch cake pans generously and put parchment circles on the bottoms. Sprinkle with a bit of flour so nothing gets stuck.
Combine Your Powders:
Stir flour, spices, baking powder, and salt together thoroughly. This makes sure you won't get pockets of intense spice.
Whip Up The Mix:
Beat your sugar and oil until it's airy and smooth. Drop in eggs one by one, mixing fully after each. Switch between adding your dry mix and sour cream, just until everything comes together.
Cook It Right:
Split your batter between the tins. Bake at 350°F for about 25-30 minutes until a toothpick comes out clean when poked in. Let it cool completely before you frost it.

My grandma always told me cardamom was what made this recipe special. After baking this cake countless times, I totally get it now. It adds this mystery flavor that makes everyone ask for the recipe.

Cut piece of Spice Cake with Brown Butter Pin it
Cut piece of Spice Cake with Brown Butter | mecooking.com

Crafting The Dream Topping

You'll need a bit of time for the brown butter step but it turns normal cream cheese frosting into something magical. Keep your eyes on the butter as it heats up and when you catch that nutty smell wafting up, you're good to go.

Great Drink Matches

This cake tastes amazing with a cup of spicy chai or strong coffee for an afternoon pick-me-up. In the fall months, nothing beats having it with a mug of warm apple cider.

Tweak It Your Way

Try tossing in some tiny apple chunks for extra juiciness and bite. If you like nuts, throw in some toasted pecans. Don't do dairy? Just swap in vegan cream cheese and plant butter instead.

Storing Your Cake

Keep it covered on your counter for up to 3 days. Want it to last longer? Pop it in the fridge for a week max. Just remember to let cold cake sit out a bit before eating so it's not too firm.

Spice Cake with Brown Butter Recipe Pin it
Spice Cake with Brown Butter Recipe | mecooking.com

This spice cake has become my go-to showstopper dessert. The way those fragrant spices mix with the nutty brown butter frosting creates something truly unforgettable. Whether you're celebrating something big or just craving something sweet, it always brings a warm, cozy feeling to the table.

Frequently Asked Questions

→ Can I skip cardamom in this cake?
Absolutely! Swap the cardamom for an extra 1/4 teaspoon of cinnamon and ginger, or toss in pumpkin pie spice.
→ How long will this stay good?
It’ll stay fresh for up to 4 days when kept in the fridge inside a sealed container.
→ Is this recipe flexible for other pan sizes?
Yes! Switch to three 6-inch pans, two 9-inch pans, or a 9x13 inch pan, but adjust the baking time as needed.
→ Why add apple sauce here?
Apple sauce makes the cake super moist and adds a gentle sweetness that balances out the spices.
→ Can I prepare the brown butter earlier?
For sure! Brown the butter in advance, keep it chilled, and use it once it’s back to the proper frosting consistency.

Brown Butter Spice Cake

Layered spice cake bursting with fall flavors, covered in silky brown butter cream cheese frosting. A sweet and cozy dessert you’ll love!

Prep Time
30 Minutes
Cook Time
40 Minutes
Total Time
70 Minutes
By: Mariana

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 8-inch layer cake)

Dietary: Vegetarian

Ingredients

→ Spice Cake

01 1/4 tsp cloves
02 1/2 tsp nutmeg
03 1 tsp baking soda
04 1 tsp cardamom
05 3/4 cup (200g) sour cream, at room temperature
06 1 tbsp cinnamon
07 1 cup (235g) unsweetened applesauce
08 1 1/2 tsp baking powder
09 1 cup (200ml) vegetable oil or canola oil
10 4 large eggs, at room temperature
11 2 cups (380g) light brown sugar, packed tightly
12 3 tsp vanilla extract
13 1/2 tsp salt
14 2 3/4 cups (350g) all-purpose flour
15 1 tsp ginger

→ Brown Butter Cream Cheese Frosting

16 5 cups (600g) powdered sugar
17 16 oz cream cheese, softened
18 1/2 tsp vanilla extract
19 1 cup (220g) unsalted butter

→ Decorations

20 Candied nuts (half a recipe)
21 Cinnamon sticks

Instructions

Step 01

Turn the oven on to 350°F. Use nonstick spray to coat two 8-inch round cake pans, and line their bottoms with parchment circles. If you’ve got cake strips, wrap those around the pans.

Step 02

Using a medium-sized bowl, mix together the flour, baking soda, baking powder, salt, and all the spices (cardamom, cinnamon, ginger, cloves, and nutmeg).

Step 03

In a bigger bowl, stir together the applesauce, oil, and brown sugar until smooth. Add the eggs one at a time, then mix in the vanilla last.

Step 04

Stir half of the dry mixture into the wet mix. Once that's combined, add the sour cream. Then, mix in the remaining dry ingredients. The batter should be quite thin.

Step 05

Split the batter between the pans so they're about 2/3 of the way full. Bake for 35-40 minutes, or until a toothpick in the center comes out clean.

Step 06

While the cakes are baking, melt the butter in a pan on medium heat. Let it cook until it turns an amber color. Cool it down until it’s solid enough to spread.

Step 07

Beat the browned butter together with the cream cheese until smooth. Add the powdered sugar slowly, and throw in the vanilla. Keep mixing until you reach the texture you like.

Step 08

When the cakes are totally cool, trim the tops and slice each into two layers. Stack the layers with frosting in between. Spread a crumb-coating layer all over, chill for 20-30 minutes, then finish with the final frosting and some decorations.

Notes

  1. You can bake this using three 6-inch pans or two 9-inch pans instead. Just adjust the baking time.
  2. If cardamom isn’t stocked in your kitchen, switch it up with 1/4 tsp more of ginger and cinnamon, or use a pumpkin spice blend.

Tools You'll Need

  • Two 8-inch baking pans
  • Parchment circles or paper
  • Electric hand mixer or stand mixer
  • Bowls for mixing
  • A saucepan
  • Optional cake strips

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (cream cheese, sour cream)
  • Includes eggs
  • Has gluten (all-purpose flour)
  • Might include tree nuts (if decorations are used)