Name: Super Moist Spice Cake with Brown Butter Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 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; Grandma’s brand preferred); 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, for garnish: sprinkle of ground cinnamon or nutmeg

Ingredients

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; Grandma’s brand preferred)

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

Step 1: Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan.

Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

Step 3: In a medium bowl, whisk vegetable oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) until combined.

Step 4: Pour the wet ingredients into the dry ingredients and whisk gently until just combined, allowing some small lumps. Fold in the shredded apple.

Step 5: Spread the batter evenly into the prepared pan. Bake for 38–40 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. If the top browns too quickly, loosely cover with foil around the 25-minute mark.

Step 6: Remove the cake from the oven and cool completely on a rack before frosting.

Step 7: For the frosting, melt the butter in a light-colored skillet over medium heat, stirring constantly. After 5–7 minutes, once browned with a nutty aroma, remove from heat and pour into a bowl including browned solids. Let cool 10 minutes, then refrigerate until solid.

Step 8: Using a mixer, beat the solidified brown butter until smooth. Add cream cheese and beat until combined and creamy.

Step 9: Add confectioners’ sugar, vanilla, and salt. Beat on low for 30 seconds, then on high for 2 minutes until fluffy.

Step 10: Spread frosting evenly over the cooled cake. Optionally, sprinkle with cinnamon or nutmeg.

Step 11: Refrigerate the frosted cake for 30 minutes to set the frosting and make slicing easier.

Tips & Variations

Substitute shredded apple with carrot or zucchini for a different twist on moisture and flavor.

Use a light-colored pan when browning butter so you can easily monitor the color change.

If molasses is unavailable, you can omit it; the cake will still be delicious.

To keep the cake extra moist, cover with foil if baking beyond the recommended time or if the oven runs hot.

FAQs

Can I make this cake gluten-free?

You can try substituting the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, but results may vary. Be sure to check the blend includes xanthan gum or another binder for best texture.

Can I freeze the cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap and then foil, or place in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.