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This decadent, fragrant spice cake topped with toasty brown butter cream cheese frosting makes for an incredible sweet treat. The blend of cozy spices with surprising flavor notes results in a soft, juicy cake that won't dry out for days.
Everyone in my house begs for this cake whenever fall comes around. The first time they tried it, my daughter swore it beat any cake she'd bought from fancy bakeries. It's now become the dessert we can't celebrate holidays without.
Key Components
- Full-fat cream cheese: Go for Philadelphia-type brands to get the creamiest frosting possible
- Quality spices: Our signature mix features cinnamon, ginger, nutmeg, cloves and cardamom
- Plain cooking oil: Gives amazing moisture without taking away from those lovely spice flavors
- Tangy sour cream: Adds wonderful richness while helping the baking soda work its magic
- Soft brown sugar: Gives gentle caramel undertones that work wonders with the spices
- Real vanilla extract: Ties all the flavors together beautifully
Crafting Your Treat
- Get Your Pans Ready:
- Coat two 9-inch cake pans completely with butter and put parchment circles on the bottoms. Sprinkle some flour around to make sure nothing sticks.
- Combine Your Dry Stuff:
- Stir flour, spices, baking powder, and salt together thoroughly. This makes sure you won't get pockets of spice in the finished cake.
- Whip Up The Batter:
- Mix sugar and oil until they're fluffy. Add eggs one by one, mixing well each time. Switch between adding your dry mix and sour cream, stirring just enough to combine.
- Bake It Right:
- Split the batter between your pans. Bake at 350°F for about 25-30 minutes until you can stick a toothpick in and it comes out clean. Let it cool fully before adding frosting.
My grandma always told me cardamom was what made this cake so special. After baking it countless times, I totally agree. It adds this mysterious flavor that gets people asking what your secret is.
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Perfecting Your Topping
Making brown butter takes a bit of time but it turns ordinary cream cheese frosting into something amazing. Keep your eyes on the butter as it heats up – once you catch that nutty smell wafting up, you'll know it's done.
Great Companion Drinks
This cake tastes even better with a cup of spiced chai or strong coffee on the side. When autumn rolls around, try pairing it with a mug of warm apple cider too.
Customization Options
You can throw in some finely chopped apples for extra juiciness and texture. If you love nuts, try mixing in some toasted pecans. People avoiding dairy products can swap in vegan cream cheese and plant butter instead.
Storage Tips
You can keep this cake covered on your counter for about 3 days. Want it to last longer? Pop it in the fridge for up to a week. Just remember to let cold cake sit out a bit before eating so it gets soft again.
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This spice cake has become my go-to dessert that everyone remembers. There's something truly special about the mix of fragrant spices with that nutty brown butter frosting. It doesn't matter if it's for a birthday or just because you're craving something sweet – it always brings comfort and happiness to the table.
Frequently Asked Questions
- → Can I skip the cardamom?
- Totally. Just add another 1/4 teaspoon each of cinnamon and ginger instead, or go with pumpkin pie spice.
- → How long will this cake stay good?
- It'll stay yummy for about 4 days if you keep it in a sealed container in your fridge.
- → Can I use different sized pans?
- Sure thing. Try three 6-inch pans, two 9-inch pans, or a 9x13 inch pan. Just watch your baking time.
- → Why add apple sauce to the mix?
- The apple sauce keeps everything super moist and adds a hint of sweetness that goes great with all the spices.
- → Can I make the brown butter beforehand?
- Absolutely. Brown your butter early and pop it in the fridge until it's the right texture for your topping.