Description
This moist and flavorful spice cake is enhanced with warm cinnamon, nutmeg, and ginger, then topped with a rich and creamy brown butter cream cheese frosting. Perfectly spiced and tender, this cake balances the depth of molasses and kefir with the tanginess of cream cheese frosting, creating a comforting dessert ideal for gatherings or cozy evenings.
Ingredients
Spice Cake
- 1¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¾ cup unsalted butter (room temperature)
- 1 cup brown sugar (dark or light, packed)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ cup sour cream (room temperature)
- 2 tablespoons molasses
- ¼ cup Lifeway Organic Plain Whole Milk Kefir (room temperature)
Brown Butter Cream Cheese Frosting
- 4 ounces cream cheese (room temperature)
- 3 tablespoons unsalted butter (browned and cooled to room temperature; about 2 tablespoons browned butter)
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Prepare the Spice Cake Batter: Preheat your oven to 350°F. Grease a 9×5″ loaf pan with nonstick spray and line it with parchment paper for easy removal. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. In a large bowl, cream the softened butter with brown sugar thoroughly, then add the eggs one at a time, mixing well after each. Stir in the vanilla extract, sour cream, and molasses until smooth.
- Combine Dry and Wet Ingredients: Alternately add the dry flour mixture and the kefir into the wet ingredients, beginning and ending with the dry mix. Stir gently but thoroughly to ensure an even batter without overmixing.
- Bake the Cake: Pour the prepared batter into the lined loaf pan and bake on the middle rack of the oven for 48-53 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. Remove the cake and let it cool in the pan for about 20 minutes.
- Transfer to Cooling Rack: After initial cooling in the pan, carefully remove the cake and place it on a wire rack to cool completely. This prevents sogginess and prepares the cake for frosting.
- Prepare Brown Butter: In a small nonstick skillet over medium-low heat, melt the butter, stirring frequently. Continue until the butter develops a browned, nutty aroma and you see brown bits forming. Immediately remove from heat and transfer to a heat-safe container to cool to room temperature. You can speed this process by refrigerating the browned butter.
- Make the Frosting: In a medium bowl, beat the cream cheese until smooth and creamy. Add the cooled browned butter and vanilla extract, mixing until combined. Gradually stir in the powdered sugar and beat until the frosting is smooth and fluffy.
- Frost the Cake: Once the cake has completely cooled, spread the brown butter cream cheese frosting evenly over the top. Slice with a sharp knife and serve immediately for a delicious, spiced dessert experience.
Notes
- Using room temperature ingredients ensures better mixing and a tender crumb.
- If you prefer, replace browned butter with 2 tablespoons of plain room temperature unsalted butter in the frosting.
- Line the loaf pan with parchment paper to easily lift the cake out without breaking.
- Store the cake covered in the refrigerator; allow it to reach room temperature before serving for best taste.
- This cake freezes well — wrap tightly and thaw overnight in the fridge.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
