Description
This extra-moist Spiced Cake combines cinnamon, cardamom, ginger, nutmeg, and cloves with a silky brown butter cream cheese frosting. Four tender layers make it a beautiful dessert for fall birthdays, Thanksgiving, and holiday gatherings.
Ingredients
Scale
- 2 3/4 cups (350 grams) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups (380 grams) packed light brown sugar
- 1 cup (200 milliliters) vegetable or canola oil
- 1 cup (235 grams) unsweetened applesauce
- 4 large eggs, at room temperature
- 3 teaspoons vanilla extract, divided
- 3/4 cup (200 grams) sour cream, at room temperature
- 1 cup (220 grams) unsalted butter
- 16 ounces cream cheese, at room temperature
- 5 cups (600 grams) powdered sugar, plus more as needed
- Cinnamon sticks and candied nuts, optional, for decorating
Instructions
- Preheat the oven to 350°F. Coat two 8-inch round cake pans with nonstick spray and line the bottoms with parchment paper.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, nutmeg, and cloves in a medium bowl.
- In a large mixing bowl, whisk the brown sugar, oil, and applesauce until evenly combined.
- Add the eggs one at a time, whisking after each addition. Mix in 2 teaspoons vanilla extract.
- Mix in half of the dry ingredients just until combined. Stir in the sour cream, followed by the remaining dry ingredients.
- Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- While the cakes bake, melt the butter in a light-colored saucepan over medium heat. Stir until it foams, turns amber, and smells nutty.
- Pour the brown butter into a shallow heatproof dish and refrigerate until opaque and firm but soft enough to press with a knife.
- Cool the cakes in their pans for 20 minutes, then turn them onto cooling racks and chill completely.
- Beat the cooled brown butter and cream cheese until smooth.
- Add the powdered sugar one cup at a time, then beat in the remaining teaspoon of vanilla. Chill briefly if the frosting feels too soft.
- Level the cooled cake rounds and slice each one horizontally to create four thin layers.
- Spread a thin layer of frosting between each cake layer. Cover the stacked cake with a thin crumb coat.
- Refrigerate the crumb-coated cake for 20 to 30 minutes.
- Cover the chilled cake with the remaining frosting and decorate with cinnamon sticks, cake crumbs, or candied nuts.
- Refrigerate until serving, then let the cake stand at room temperature for 20 to 30 minutes before slicing.
Notes
- Measure the flour by weight when possible for the softest crumb.
- If cardamom is unavailable, replace it with 1/4 teaspoon extra cinnamon and 1/4 teaspoon extra ginger, or use pumpkin pie spice.
- The batter can also make three 6-inch layers, two 9-inch layers, or one 9-by-13-inch cake. Adjust the baking time and check for doneness early.
- For a 9-by-13-inch sheet cake, prepare approximately half the frosting recipe.
- The brown butter must cool to the consistency of softened butter before mixing with the cream cheese.
- Store the cake covered in the refrigerator for up to five days.
- Freeze unfrosted layers for up to two months or individually wrapped frosted slices for up to one month.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 900
- Sugar: 105
- Sodium: 390
- Fat: 48
- Saturated Fat: 22
- Unsaturated Fat: 24
- Trans Fat: 1
- Carbohydrates: 113
- Fiber: 2
- Protein: 8
- Cholesterol: 135