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Spice Cake with Brown Butter Cream Cheese Frosting

Spice cake with brown butter cream cheese frosting is baked in a 9x13-inch dish and topped with a smooth, fluffy frosting. Cinnamon, ginger, nutmeg, and browned butter bring warm spice and nutty flavor to every slice.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling 2 hours 45 minutes
Total Time 3 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2 cup all-purpose flour
  • 1.5 cup light brown sugar packed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 1 tsp kosher salt
  • 3 eggs large
  • 1 cup unsweetened applesauce
  • 1 cup neutral oil such as canola
  • 1 tsp vanilla extract
For the frosting
  • 0.5 cup unsalted butter
  • 1 block (8 oz) cream cheese softened
  • 3 cup powdered sugar

Equipment

  • 1 9x13-inch baking dish

Method
 

Bake the cake
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Whisk the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl.
  4. Whisk the eggs, applesauce, oil, and vanilla in a medium bowl.
  5. Pour the egg mixture into the flour mixture.
  6. Stir just until the batter is smooth.
  7. Spread the batter in the prepared dish.
  8. Bake for 30-35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool the cake completely in the dish, about 2 hours.
Make the frosting
  1. Melt the butter in a small saucepan over medium heat.
  2. Cook, swirling often, for 5-7 minutes, until golden-brown flecks form and it smells nutty.
  3. Immediately pour it into a heatproof bowl.
  4. Cool the browned butter at room temperature for about 45 minutes, until opaque and spreadable.
  5. Beat the cream cheese and browned butter in a medium bowl until smooth.
  6. Add the powdered sugar gradually while beating on low until incorporated.
  7. Beat on medium until smooth and fluffy.
  8. Spread the frosting over the cooled cake.

Notes

For the smoothest frosting, let the browned butter cool until opaque and spreadable before beating it with the cream cheese. Refrigerate the covered cake for up to 5 days; freeze slices for up to 2 months. For a dairy-free swap, use plant-based butter and cream cheese in the frosting.