Brown Butter Spice Cake

Prep 15 min

Cook 45 min

Ready in 60 min

This sweet and simple showstopper is full of cozy flavor from rich browned butter, warm spices, and vanilla, topped with creamy frosting and pecans.

Ingredients

Oil for greasing
1½ cups (375 mL) butter (3 sticks), divided
1 box (15.25 oz./432 g) yellow cake mix
½ cup (125 mL) sour cream or Greek yogurt
½ cup (125 mL) milk
3 eggs
1 tbsp (15 mL) Cinnamon Plus® Spice Blend
1 tsp (5 mL) Double-Strength Pure Vanilla Extrac

4 oz. (125 g) cream cheese, softened and cubed
3½ cups (825 mL) powdered sugar, divided
½ tsp (2 mL) Cinnamon Plus® Spice Blend
½ tsp (2 mL) Double-Strength Pure Vanilla Extract
½-1 tbsp (7–15 mL) milk (if needeed)
1 cup (250 mL) chopped toasted and cooled pecans (optional)

Directions

Lightly grease both 9" (23-cm) Round Cake Pans and preheat the oven to 350°F (175°C).
Brown the butter in the 3-qt. (2.8-L) Stainless Steel Sauce Pan over medium heat for 8–10 minutes, stirring often. When the butter turns a deep golden brown and smells toasty, remove the pan from the heat to prevent burning. Cool for 10 minutes.
Add ½ cup (125 mL) of the browned butter to the Deluxe Stand Mixer. Set the remaining browned butter aside to cool to room temperature.
Add the remaining cake ingredients to the mixer with the butter. Set to MIX for 2 minutes and 30 seconds.
Spread the batter evenly into the pans. Bake for 23–26 minutes, or until a toothpick inserted in the centers comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, pour the remaining browned butter into the mixer bowl. (It’s OK if it’s partially solidified.) Add the cream cheese and half of the powdered sugar. Set to BEAT for 2 minutes. Add the remaining powdered sugar, cinnamon, and vanilla. Set to BEAT for 2 minutes. Add a little milk if the frosting is too stiff.
Once the cake is cool, place one cake layer on a serving plate. Spread a third of the frosting evenly over the top. Place a second cake layer on top. Use the remaining frosting to cover the top and sides. Press the pecans onto the sides or sprinkle on top, if you’d like.

Yield:

12 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 570, Total Fat 33 g, Saturated Fat 20 g, Cholesterol 125 mg, Sodium 360 mg, Carbohydrate 65 g, Fiber 0 g, Sugars 51 g (includes 49 g added sugar), Protein 4 g

Cook's Tips:

To make cupcakes, divide the batter evenly into 2 prepared muffin pans. Bake at 350°F (175°C) for 16–18 minutes, or until a toothpick comes out clean.

Brown butter adds a rich, nutty flavor that regular butter can’t match. The toasted milk solids bring out deep, caramelized notes in sweet and savory dishes.