Get the Recipe:
Spice Cake with Brown Butter Frosting
This soft, tender spice cake is filled with warm spices and topped with a generous layer of rich, creamy brown butter frosting. An easy 9x13 cake that's perfect for sharing.
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 9x13-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.
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