Spiced Cake with Brown Butter Frosting: Perfect Thanksgiving Dessert
An elegant and moist Spiced Cake infused with classic fall flavors like cinnamon and ginger, beautifully topped with a rich, nutty, and caramelized Brown Butter Frosting. This cake is the ideal sophisticated centerpiece for your Thanksgiving or holiday dessert spread.
Equipment
- Two 8-inch round cake pans
- Electric mixer
- Saucepan
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup unsalted butter, for frosting
- 4 cups powdered sugar, sifted
- 1/4 cup heavy cream or milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Whisk together flour, baking soda, baking powder, spices, and salt.
- In a large bowl, cream 1/2 cup butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla.
- Alternately add the flour mixture and buttermilk to the creamed mixture, beginning and ending with the flour. Mix until just combined.
- Pour batter into prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
- For the frosting, melt 1/2 cup butter in a saucepan over medium heat, swirling until milk solids turn golden brown and it smells nutty. Immediately pour into a bowl and let cool until just above room temperature.
- Beat the cooled brown butter with the sifted powdered sugar and heavy cream until smooth and fluffy. Add more cream or sugar as needed for desired consistency.
- Frost the cooled cake layers and serve. Garnish with a sprinkle of nutmeg or pecans if desired.
Notes
Ensure all ingredients are at room temperature. For the frosting, brown the butter slowly and let it cool slightly before whipping. Do not overmix the cake batter.