Celebrate autumn flavors with the perfect spice cake! Flavorful, moist, and filled with fall spices, including cinnamon, cardamom, ginger, nutmeg, and clove. Then covered in a luscious brown butter frosting!
What makes this the Best Spice Cake?
This cake is truly all about the spices! They are providing the main flavor of the cake. No pumpkin or other flavors joining the party here (we’ll save that for another time!) This recipe includes the typical spices you are probably used to seeing, including cinnamon, ginger, nutmeg, and clove. But it also includes another special spice that you might not bake with as often, cardamom!
Ground cardamom has a beautifully complex flavor profile, and can be described as subtly sweet, spicy, citrusy, and a bit herbal. It’s used frequently in Scandinavian baking for sweets such as Swedish cardamom buns (similar to cinnamon rolls), but is also more commonly found in chai spice blends. Cardamom is a perfect compliment to the other common fall spices and is a special addition to this warming spice cake.
To finish off this cake we’re covering it with brown butter frosting! Browning the butter adds a nutty flavor to the frosting that really adds to the overall warmth of this cake. Try it out and I promise you’ll want to put brown butter on everything!!
Lastly, did I mention how incredibly moist this cake is! Because this cake is made with oil instead of butter it stays fresh for days! Great texture, great flavor, honestly the best Spice Cake you’ll have!
How to Make Spice Cake
Despite the somewhat long list of ingredients this cake is super simple to make. In two separate bowls prepare your dry ingredients and wet ingredients. Measure out the buttermilk and set aside.
Thoroughly whisk together all of the dry ingredients; the flour through all of the spices. In the second bowl, use a hand mixer, or whisk, to combine the wet ingredients; brown sugar, oil, applesauce, eggs, and vanilla extract. Add half of the dry mixture to the wet mixture. Next, mix in the buttermilk, followed by the remaining dry mixture. Scrape down the bottom and sides of bowl to ensure things are evenly incorporated.
Divide the batter between the prepared cake pans and bake for 32-40 minutes. Use a skewer or toothpick to check the cakes for doneness by sticking into the middle of the cakes. The skewer should come out clean when the cakes are done. Allow to cool completely before trimming the domed tops and frosting.
Making Brown Butter Frosting
Making the browned butter for the frosting can be done several hours or a day ahead of time. Melt down the butter in a saucepan over medium heat until it foams and bubbles. Keep a close eye on the butter as it continues to cook. Swirl or gently stir the butter at this point. The butter will quickly begin turning a dark amber color and you should see brown particles forming on the bottom of the pan. Immediately remove from the heat and transfer to a glass dish. Let cool at room temperature for about 30 minutes before placing in the fridge to re-solidify.
The browned butter should be the consistency of softened butter when ready to make the frosting. You can check on the butter while it’s chilling in the fridge to see when it has reached this consistency. Or leave it in the fridge overnight and let it come to room temperature the next day. (This is what I normally do.)
In a stand mixer, or using a hand mixer, whip the softened browned butter until it is creamy. Add in powdered sugar, 1 cup at a time, and mix until smooth. Add in the vanilla extract and 4 tbsp of heavy cream. Continue mixing for 1-2 minutes or until the frosting is light and fluffy in texture. If it is too thick, whip in another tablespoon of heavy cream at a time until it reaches the perfect consistency.
How to Store a Cake
Store any unfrosted cake layers tightly wrapped in plastic in the fridge for a few days prior to decorating. If freezing the layers, again wrap tightly in plastic wrap and then place into a freezer safe ziploc bag. Thaw cakes overnight in the fridge before decorating.
A frosted and stacked cake covered in buttercream can be left uncovered in the fridge, or lighty wrapped in plastic wrap if you prefer. The important part to consider is after cutting into the cake. Once the inside of the cake is cut and exposed to air you’ll want to place plastic wrap directly on the cut side of the cake when storing. This will prevent the cut edge from drying out too fast.
For more Fall Baking Recipes, Check out my:
- Pumpkin Bread with Maple Icing
- Classic Apple Crisp
- Marbled Pumpkin Cheesecake Bars
- Glazed Chai Spice Scones
- Cardamom Pear Frangipane Galette
Spice Cake with Brown Butter Frosting
- Prep Time: 30 min
- Cook Time: 35 min
- Total Time: 1 hour 5 min + assembly
- Yield: One 3 layer 6″ cake 1x
Description
A moist and flavorful spice cake filled with warming notes of cinnamon, cardamom, ginger, nutmeg and clove, covered in a nutty brown butter frosting.
Ingredients
Spice Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cinnamon
- 1 1/2 tsp cardamom
- 1 1/2 tsp ginger
- 1 tsp nutmeg
- 1/4 tsp cloves
- 1 3/4 cup brown sugar (light or dark)
- 1 cup neutral oil (vegetable or canola)
- 1 cup unsweetened applesauce
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup buttermilk, room temperature
Brown Butter Frosting
- 1 1/2 cups unsalted butter
- 4 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 4–5 tbsp heavy cream
Instructions
Spice Cake
- Preheat the oven to 350°F and prepare three 6″ cake pans by spraying with non-stick cooking spray and lining the bottom with a round sheet of parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and all of the spices.
- In a separate large bowl, use a hand mixer to beat the brown sugar, oil and applesauce together until combined. Add in the eggs, one at a time, followed by the vanilla extract.
- Add half of the dry ingredients to the wet and mix together. Then add in the buttermilk, followed by the remaining dry ingredients. Scrape down the bottom and sides of the bowl as needed.
- Divide the batter evenly between the prepared cake pans. Bake for 32-40 min. The cake is done when a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely on a wire rack before removing from the pans. While the cake is baking, begin to make the brown butter.
Brown Butter Frosting
- Melt the butter in a saucepan over medium heat. Watch the butter closely as it continues to cook. It will bubble and foam before turning a dark amber brown color. Once browned, immediately remove from the heat and transfer to a large measuring cup or bowl. Allow to cool at room temperature for 30 minutes. Place into the fridge to chill until it solidifies and is the consistency of softened butter. You should easily be able to press a knife into it, but the butter should not be greasy looking. (You can prepare the brown butter the day before.)
- When the butter is the correct consistency, beat it until smooth and creamy, using a hand mixer or a stand mixer fitted with the paddle attachment.
- Add in the sifted powdered sugar, about 1 cup at a time, then add in the vanilla and 4 tbsp heavy cream. Beat for about 1 minute until the frosting if fluffy and smooth. (If frosting is too thick, add in the remaining tbsp of heavy cream, or more, until the frosting is the right consistency.)
Assembly
- When the cakes are completely cool, level off the rounded tops of each layer so they are flat.
- Place the first cake layer on a cake board or serving plate. Spread on 1/2 cup of frosting, then place a second cake layer on top. Repeat with a layer of frosting before adding the final cake layer.
- Once stacked and filled, lightly crumb coat the cake by applying a thin layer of frosting around the top and sides of the cake. Chill the cake in the fridge for 20-30 minutes to set the crumb coat.
- Once chilled, cover the cake with the remaining frosting. Decorate the cake as desired.
- Store the frosted cake in the fridge. Place plastic wrap directly on any cut sides of the cake to keep it from drying out.
Notes
- Cake can also be made in 2 8″ cake pans. Adjust baking time to about 25-30 minutes.
Leave a Reply