This easy spice sheet cake combines warm, cozy spices with a soft, tender crumb and a generous layer of rich brown butter frosting. It’s a simple 9×13 cake that’s perfect for sharing.
There’s something especially appealing about a good spice cake. This one has a lovely blend of cinnamon, ginger, allspice, cardamom, and nutmeg that gives it plenty of warm flavor without being overpowering. Buttermilk keeps the cake and tender while still sturdy enough to slice and serve.
And then there’s the brown butter frosting! It’s thick, creamy, and full of toasted, nutty flavor that pairs beautifully with the spices in the cake. There’s plenty of it, too, making this otherwise simple cake feel a little more special.
Why You’ll Love This Spice Cake
- Warm, balanced spiced flavor. The blend of spices gives the cake plenty of cozy flavor without being too intense.
- Soft, tender texture. Buttermilk helps keep the cake tender, while the crumb is sturdy enough for easy slicing and serving.
- Rich brown butter frosting. A thick layer of creamy frosting adds a delicious nutty flavor that complements the cake.
- Easy to make and share. Everything comes together in a 9×13 pan, making this a great choice for gatherings, holidays, or everyday baking.
Making the Brown Butter Frosting
Brown butter gives the frosting its rich, nutty flavor that pairs so well with the warm spices in the cake. The key is letting the butter cool to the right consistency before mixing the frosting.
Melt the butter over medium heat, stirring or swirling the pan occasionally. Continue cooking until golden brown bits form at the bottom and the butter smells nutty. Transfer it to a mixing bowl, including those flavorful browned bits.
Let the butter cool until it’s partially solidified. It should look opaque and thickened, with a soft, creamy consistency rather than being liquid or completely firm. I let mine cool for about an hour at room temperature, but then refrigerated it for about 10 minutes to help it reach the right consistency. You can refrigerate it sooner to speed things up, but check on it frequently so it doesn’t become too firm.
Once the butter is ready, beat it until creamy, then add the confectioners’ sugar, vanilla, salt, and enough milk to make a smooth, spreadable frosting.
A note about the confectioners’ sugar: The recipe gives a range of 3 1/2 to 4 cups. I prefer using closer to 4 cups because the extra sweetness helps balance the pronounced nutty flavor of the brown butter. Start with the smaller amount and adjust to your taste, adding milk as needed to make the frosting smooth and spreadable.
Tips for Success
- Use buttermilk. It helps give the cake its soft, tender crumb while keeping it sturdy enough to slice neatly. I recommend using real buttermilk for the best results.
- Don’t over-mix the batter. Once you begin adding the flour mixture and buttermilk, mix just until combined to help keep the cake tender.
- Let the cake cool completely. The frosting is thick and creamy, so you’ll want the cake fully cooled before spreading it on top so it doesn’t melt.
How to Store
Room temperature: Store the frosted cake in an airtight container at room temperature for up to 2 days, provided your kitchen is reasonably cool.
Refrigerator: For longer storage, refrigerate it for up to 5 days. Let slices come to room temperature before serving for the best texture.
Freezer: Wrap individual slices tightly in plastic wrap, then place them in an airtight, freezer-safe container. Freeze up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
A Simple Cake Worth Sharing
With its soft, warmly spiced crumb and generous layer of brown butter frosting, this cake is a lovely reminder that simple cakes can be every bit as satisfying as more elaborate desserts. Whether you’re baking for a gathering or just craving something cozy, it’s a lovely choice.
More Cozy Cakes to Bake
This recipe was originally published in 2017 and has been updated with a few improvements to the cake and frosting, along with new photographs and additional baking tips.
Spice Cake with Brown Butter Frosting
Ingredients
For the cake:
- 3 cups (360 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ¾ cup (150 g) firmly packed light brown sugar
- 4 large eggs, at room temperature
- 1 ½ teaspoons vanilla extract
- 1 cup (240 ml) buttermilk, at room temperature
For the frosting:
- ¾ cup (170 g) unsalted butter
- 3 ½ to 4 cups (385 to 440 g) confectioners' sugar, sifted if needed
- 1 teaspoon vanilla extract
- pinch salt
- 3 to 5 tablespoons (45 to 75 ml) milk
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Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan. If you like, line the pan with parchment paper.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, cardamom, and nutmeg. Set aside.
- Using an electric mixer on medium speed, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the buttermilk. Mix just until combined.
- Transfer the batter to the prepared pan and spread evenly. Bake 32 to 36 minutes or until a pick inserted into the center comes out clean.
- Cool the cake completely in the pan on a wire rack.
To make the frosting:
- Place the butter in a medium saucepan or skillet. Cook over medium heat until the butter melts and begins to foam.
- Continue cooking until brown specks begin to form at the bottom of the pan and the butter has a nutty aroma.
- Transfer the butter (including the browned bits) to a large mixing bowl. Let it cool until opaque, thickened, and softly solidified but still easy to beat. (See notes below for more details.)
- Using an electric mixer on medium speed, beat the butter for about a minute. Gradually add 3 1/2 cups of the confectioners' sugar, mixing until thoroughly combined.
- Add the vanilla, 3 tablespoons of milk, and salt. Mix until thoroughly combined and smooth. Add more confectioners' sugar if needed to adjust for your tastes. If necessary, add more milk, a small amount at a time, and continue mixing until the frosting is the desired consistency. Finish mixing on medium-high speed for 1 to 2 minutes until the frosting is fluffy.
- Spread the frosting over the cooled cake.
Notes
- Buttermilk: For the best texture and flavor, I recommend using real buttermilk.
- Cooling the brown butter: Let the browned butter cool until opaque, thickened, and softly solidified. This may take about an hour at room temperature. You can refrigerate it briefly to speed up the process, checking frequently so it doesn't become too firm.
- Confectioners' sugar: Adjust the amount to your preference. I like using closer to 4 cups to balance the nutty flavor of the brown butter. Adjust the milk as needed for a smooth, spreadable consistency.
- Storage: Store airtight at room temperature for up to 2 days or refrigerate for up to 5 days.
12 Comments on “Spice Cake with Brown Butter Frosting”
I only have salted butter on hand. If I use it, will it ruin the flavor of the frosting?
Hi, Caitlin. It will just add salt to the frosting. I probably wouldn’t care for it, but it’s a matter of personal preference.
I am wondering if Brown Butter frosting on my spice cake require refrigeration ?
Hi, Rita. I would if it won’t be eaten within a day or so. Just bring it back to room temperature before serving.
Delicious.
Looks like a great recipe! I will be making a cake for a birthday party and will need to double the recipe but not sure how to do that??
Oh, Shelley! I somehow missed your question, and I’m so sorry! I’m guessing I’m too late, but I can still offer advice for the next time. Since the cake is already baked in a 9″x 13″ pan, it’s tough to double it and bake all in one pan. Your best bet is to bake it in two pans.
i was browsing for a quick easy spice cake recipe and boom
i came back a second time now because im going to make it again
it is that good
i used the standard butter confectioners frosting
I love all the things you bake, and it makes my mouth water every time I open any email from you…. But is there any way you can make a cake recipe with oil instead of butter. I know the butter tastes better, but butter costs a lot where I’m from, so I have to bake primarily with oil.
Hi, Lindsey. I don’t often bake with oil. If you have a kind you like to use for baking, I’d recommend using their recommendations for substituting it for butter in baking.
Could you include calorie and sodium on your recipes?
Hi, Barbara. I don’t include any nutrition information for recipes. I’d recommend using a nutrition information calculator for any recipe for which you’d like that kind of information.