Description

This Super Moist Spice Cake is a warmly spiced, tender cake with a rich brown butter cream cheese frosting. Infused with cinnamon, ginger, nutmeg, and cloves, it features shredded apple for extra moisture and subtle sweetness. Perfectly baked and topped with a velvety frosting, this cake is an inviting treat for fall or any time you crave comforting spice flavors.

Ingredients

Scale

Cake

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
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)

Brown Butter 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

Preheat and prepare pan: Preheat your oven to 350°F (177°C) and grease a 9×13-inch baking pan thoroughly. A glass pan is preferred for even baking.
Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well mixed. Set aside.
Mix wet ingredients: In a medium bowl, whisk together the vegetable oil, brown sugar, unsweetened applesauce, eggs, vanilla extract, and molasses if using. Ensure ingredients are blended but some small lumps are acceptable.
Combine wet and dry: Pour the wet ingredients into the bowl with dry ingredients. Whisk gently until just combined. Fold in the shredded apple carefully until evenly distributed.
Bake the cake: Spread the batter evenly into the prepared pan. Bake for 38–40 minutes. Monitor baking closely; the cake is done when a toothpick inserted into the center comes out clean with a few moist crumbs. If the top browns too quickly, loosely cover with aluminum foil after about 25 minutes.
Cool the cake: Remove the cake from the oven and place on a cooling rack. Let it cool completely before frosting.
Bake the brown butter: Place the sliced butter in a light-colored skillet over medium heat. Stir or whisk constantly as butter melts, foams, and begins to brown over 5–7 minutes. When it reaches a golden caramel-brown color with nutty aroma, immediately remove from heat, pour into a heatproof bowl including browned bits, then cool for 10 minutes. Refrigerate until solidified.
Prepare frosting: Using a handheld or stand mixer with paddle attachment, beat the solidified brown butter on high speed until smooth and creamy. Add softened cream cheese and beat until fully combined. Scrape down the sides and add confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low for 30 seconds, then increase to high speed and beat for 2 minutes until smooth and fluffy.
Frost the cake: Spread the frosting evenly over the cooled cake. Optionally, sprinkle ground cinnamon or nutmeg on top for garnish. Refrigerate for 30 minutes to set the frosting and firm up the cake slices.
Storage: Cover leftover cake tightly and store in the refrigerator for up to 5 days to maintain freshness.

Notes

Using a light-colored skillet when browning butter helps monitor the color change to avoid burning.
Alternative pans like 10-inch bundt or two 8-inch round pans can be used. Adjust bake time accordingly.
Substitute shredded apple with shredded carrot or zucchini for different textures and flavors.
Keep an eye on baking to prevent over-browning; covering with foil helps as needed.
Refrigerating frosting before applying makes it easier to beat and spread.
Allow the cake to cool completely before frosting to prevent melting and sliding.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

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