Irresistible Spice Cake with Brown Butter Frosting in 3 Easy Steps

There’s something magical about the smell of warm spices filling your kitchen – cinnamon, ginger, and nutmeg all dancing together in the oven. That’s exactly what happens with this Spice Cake with Brown Butter Frosting, my go-to recipe when I want to impress (or just treat myself). The first time I made it, my neighbor popped over asking what that incredible aroma was! What makes it special? That brown butter frosting – nutty, rich, and just sweet enough to balance the cozy spices in the cake. It’s the kind of dessert that feels like a hug in every bite, perfect for birthdays, holidays, or any day that needs a little extra sweetness.

Why You’ll Love This Spice Cake with Brown Butter Frosting

Trust me, this cake is a game-changer. Here’s why it’s always a hit in my kitchen:

• Moist and fluffy: The buttermilk keeps the cake tender, even days later.
• Perfectly spiced: Cinnamon, ginger, and nutmeg blend beautifully – not too overpowering, just warm and cozy.
• That frosting: Brown butter adds a nutty richness that’s impossible to resist.
• Easy to make: No fancy techniques – just simple steps for a showstopping dessert.

Seriously, once you try it, you’ll understand why it’s my go-to cake for every occasion!

Ingredients for Spice Cake with Brown Butter Frosting

Here’s everything you’ll need to make this dreamy cake – I’ve separated them into cake and frosting ingredients so you can easily check off your shopping list. A quick tip from my many baking experiments: measure everything before you start! It makes the whole process so much smoother.

For the Spice Cake:

• 2 cups all-purpose flour (spooned and leveled – no packing!)
• 1 1/2 teaspoons baking powder (make sure it’s fresh!)
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon (I use Ceylon for its delicate flavor)
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves (trust me, just this little bit makes a difference)
• 1/4 teaspoon freshly grated nutmeg (or ground if that’s what you have)
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, softened (this means it should leave a slight indent when pressed)
• 1 cup granulated sugar
• 2 large eggs, at room temperature (cold eggs can make the batter curdle – been there!)
• 1 teaspoon pure vanilla extract (none of that imitation stuff)
• 1 cup buttermilk, at room temperature (no buttermilk? See my quick fix in the variations section)

For the Brown Butter Frosting:

• 1/2 cup unsalted butter (you’ll brown this to golden perfection)
• 2 cups powdered sugar, sifted (no lumps allowed!)
• 1-2 tablespoons whole milk (adjust for your perfect spreading consistency)
• Pinch of salt (balances the sweetness beautifully)

See? Nothing too fancy – just good, quality ingredients that come together to make something truly special. Now let’s get baking!

Essential Equipment for Spice Cake with Brown Butter Frosting

Before we dive in, let’s grab our tools! You’ll need just a few basics: a trusty 9-inch round cake pan (I swear by my light-colored metal one), two mixing bowls (one for dry, one for wet ingredients), a whisk, and a hand mixer. For that glorious brown butter frosting, grab a small saucepan – I like using my light-colored one so I can see the butter browning perfectly. That’s it! No fancy gadgets required, just simple tools that probably already live in your kitchen.

How to Make Spice Cake with Brown Butter Frosting

Alright, let’s get baking! This recipe comes together in three simple parts: the cake batter, baking, and that incredible frosting. I’ll walk you through each step – and share all my little tricks to make sure your spice cake turns out perfect every time.

Preparing the Spice Cake Batter

First things first – preheat your oven to 350°F (175°C). While it’s heating up, let’s make magic happen in the mixing bowl. Grab your softened butter and sugar, and cream them together for a good 2-3 minutes until light and fluffy. This step is SO important – it creates tiny air pockets that’ll make your cake tender.

Add your eggs one at a time, mixing well after each, then splash in that vanilla. Now for the dry ingredients! Here’s my secret: alternate adding the flour mixture and buttermilk, starting and ending with the dry ingredients. Mix just until combined after each addition – overmixing makes tough cakes, and we want this baby light as a cloud!

Baking and Cooling the Cake

Pour that gorgeous spiced batter into your prepared pan and pop it in the middle rack of your oven. Set your timer for 30 minutes, but don’t wander off – ovens can be tricky. The cake’s ready when a toothpick comes out with just a few moist crumbs (no wet batter!).

Here’s where patience comes in – let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. I know, I know, that frosting looks tempting, but warm cake equals melty frosting mess. Been there, done that!

Making the Brown Butter Frosting

While the cake cools, let’s make that showstopping frosting. Melt your butter in a light-colored pan over medium heat – you’ll see it foam, then start turning golden. Swirl the pan occasionally, and when you smell that incredible nutty aroma and see brown bits at the bottom, it’s done! Pour it into a bowl immediately (it keeps cooking otherwise) and let it cool for about 15 minutes – still liquid, but not hot.

Whisk in the powdered sugar, milk, and that pinch of salt until smooth. It should be thick but spreadable – add more milk by the teaspoon if needed. Now frost that cooled cake and try not to eat it all with a spoon before serving! (No judgment if you do.)

Tips for Perfect Spice Cake with Brown Butter Frosting

After making this cake more times than I can count (and eating even more slices!), here are my foolproof tips for spice cake success:

• Room temp is key: Cold ingredients don’t blend well – take eggs and buttermilk out at least 30 minutes before baking.
• Watch that butter: Brown butter goes from golden to burnt fast! Remove from heat when it smells nutty and looks caramel-colored.
• Frosting too thick? Add milk 1 teaspoon at a time. Too thin? More powdered sugar or 10 minutes in the fridge.
• Spice swap: Out of cloves? A dash of allspice works beautifully.
• Storage trick: Keep leftover cake covered at room temperature – the fridge dries it out.

Follow these, and you’ll have everyone begging for your recipe!

Variations for Spice Cake with Brown Butter Frosting

I love playing with this recipe – here are my favorite twists when I’m feeling adventurous or need to use what’s in my pantry:

• Buttermilk swap: No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar, or use applesauce for extra moisture.
• Nutty crunch: Fold in 1/2 cup toasted pecans or walnuts to the batter – they pair perfectly with the spices.
• Spice it up: Try adding a pinch of cardamom or swapping ginger for allspice for a different warm note.
• Frosting fun: Stir in 1/4 teaspoon cinnamon or a splash of bourbon to the frosting for extra depth.

The beauty? Every version tastes like a brand new dessert!

Serving and Storing Spice Cake with Brown Butter Frosting

Here’s the best part – enjoying your masterpiece! This spice cake tastes absolutely divine at room temperature, when all those warm spices and nutty frosting flavors can really shine. I always let mine sit for about 30 minutes after frosting before slicing – it gives the flavors time to mingle beautifully.

Now let’s talk leftovers (if you’re lucky enough to have any!). Simply cover any uneaten cake with foil or transfer slices to an airtight container. It’ll stay fresh at room temperature for up to 3 days – though honestly, mine never lasts that long! The brown butter frosting actually gets better as it sits, developing deeper caramel notes.

Want to bake ahead? You’re in luck! This cake freezes beautifully for up to 1 month. Just wrap unfrosted cooled cake layers tightly in plastic wrap, then aluminum foil. Thaw overnight at room temperature before frosting. Pro tip: I sometimes make extra brown butter frosting and freeze it separately in small containers – perfect for when cake emergencies strike!

One last thing – no reheating needed! This cake tastes perfect as-is straight from the container. Though I won’t tell if you sneak a cold slice straight from the fridge at midnight… we’ve all been there!

Spice Cake with Brown Butter Frosting Nutrition Facts

Now, I’m no nutritionist, but I know we all like to have an idea of what we’re enjoying – especially when it’s something as irresistible as this cake! Keep in mind these numbers can vary depending on your specific ingredients and brands, but here’s the general breakdown per slice (based on cutting the cake into 8 generous portions):

• Calories: About 320
• Fat: 12g (7g saturated – that’s the good butter talking!)
• Carbohydrates: 48g
• Sugar: 28g
• Protein: 4g

A little tip from me? If you’re watching your sugar intake, you can absolutely reduce the powdered sugar in the frosting by 1/4 cup – the brown butter flavor still shines through beautifully. And remember, spices like cinnamon actually have health benefits, so that’s something, right? Now go enjoy your slice guilt-free – life’s too short not to savor every bite of this heavenly cake!

Common Questions About Spice Cake with Brown Butter Frosting

I’ve gotten so many questions about this recipe over the years – here are the ones that pop up most often with my tried-and-true answers:

For more delicious recipes and cooking inspiration, check out Family Tastes.

Irresistible Spice Cake with Brown Butter Frosting in 3 Easy Steps

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• Author: EditorVictoria
• Total Time: 50 mins
• Yield: 1 cake (8 servings) 1x
• Diet: Vegetarian

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Description

A moist and flavorful spice cake topped with rich brown butter frosting. Perfect for any occasion.

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Ingredients

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• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1/2 cup brown butter (for frosting)
• 2 cups powdered sugar (for frosting)
• 1–2 tbsp milk (for frosting)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. Whisk flour, baking powder, baking soda, spices, and salt in a bowl.
3. Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
4. Alternate mixing dry ingredients and buttermilk into the batter.
5. Pour batter into the pan and bake for 30-35 minutes. Cool completely.
6. For frosting, brown butter in a pan until golden. Cool slightly, then whisk with powdered sugar and milk until smooth.
7. Frost the cooled cake and serve.

Notes

• Use room-temperature ingredients for best results.
• Let the brown butter cool slightly before making frosting to avoid graininess.
• Store leftovers in an airtight container for up to 3 days.

• Prep Time: 15 mins
• Cook Time: 35 mins
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 28g
• Sodium: 220mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 65mg

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