My moist and decadent brown butter spice cake with orange buttercream frosting features a perfect blend of warm autumn flavors. I made a few simple enhancements to boxed spice cake mix (browned butter and dark rum… yum!) and topped it with a homemade buttercream made with real oranges. Everyone will be begging you for the recipe!
With just 7 ingredients, this brown butter spice cake with orange buttercream tastes truly homemade. Browning the butter is such a simple process that adds so much flavor to the cake and the frosting. I opted to use real orange juice and zest over extract for a truly bright and flavorful frosting that takes this cake over the top! Enjoy a slice of this cake for breakfast with your coffee– trust me on this one!
What’s in This Brown Butter Spice Cake Recipe with Orange Buttercream Frosting?
- Spice Cake Mix: Makes this cake super easy to throw together.
- Butter: I used browned butter in the cake and frosting to add a rich nutty flavor and some regular unsalted butter to give the frosting structure.
- Eggs: Help give the cake structure.
- Rum: I like to put a tablespoon of dark rum in the cake batter for extra flavor. For an alcohol-free version, replace the dark rum with an equal amount of pure vanilla extract.
- Orange: I used both the juice and zest of an orange in the frosting for a strong and natural orange flavor.
- Salt: A little bit of kosher salt helps enhance the flavor of the frosting.
- Powdered Sugar: Helps thicken and sweeten the frosting.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Dessert Recipes.
How to Store and Reheat
Store this brown butter spice cake with orange buttercream frosting in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before enjoying. will stay fresh for up to 5 days in an airtight container in the refrigerator.
Tips for Success
- I have found that this cake actually tastes best on day 2 after the flavors have had time to mingle, so it’s a great make-ahead recipe.
- Using brown butter is a guaranteed way to add another depth of flavor to baked goods. It’s rich and nutty, instantly elevating this spice cake recipe.
- Brown the butter and let it cool completely to room temperature before continuing with the recipe. You’ll need about 1½ cups.
- I highly recommend using freshly squeezed orange juice in the frosting. You can really taste the difference!
- If your buttercream looks curdled, it is likely too cold. Place the buttercream in a heat-proof bowl set over a pot of simmering water until the edges begin to melt, then whip again until it comes together.
- Make sure the cake layers are completely cool before assembling and frosting.
Brown Butter Spice Cake Recipe with Orange Buttercream Frosting
Moist and decadent brown butter spice cake with orange buttercream frosting features a perfect blend of warm autumn flavors.
Prep: 30 minutes
Cook: 30 minutes
Total Time
: 1 hour 30 minutes
Assemble Time: 30 minutes
Servings: 10 slices
Ingredients
For the Spice Cake
- 26.5 ounces spice cake mix (2 boxes)
- 2 cups water
- ⅔ cup browned butter room temperature (click for recipe!)
- 6 large eggs
- 1 tablespoon dark rum
For the Orange Buttercream Frosting
- ½ cup unsalted butter room temperature (1 stick)
- ½ cup browned butter room temperature
- ½ teaspoon kosher salt
- 3-4 tablespoons freshly squeezed orange juice room temperature (from 1 orange)
- 2 tablespoons orange zest (from 1 orange)
- 4-5 cups powdered sugar sifted
Equipment
- Kitchen Scale
- 3 8-inch Round Cake Pan
- Stand Mixer
Instructions
NOTE: Brown the butter (click here to learn how!) and let it cool to room temperature before beginning this recipe. You need ⅔ cup of browned butter for the cake and ½ browned butter for the buttercream. Butter loses some of its moisture and volume during browning. Brown 1½ cups of butter, and measure accordingly.
For the Spice Cake
- Preheat oven to 350°F and line 3 (8-inch) cake pans with parchment paper. Spray the lined pans with nonstick spray. Set aside.
- In a medium bowl, whisk the cake mix, water, browned butter, eggs, and rum together. Set aside.26.5 ounces spice cake mix, 2 cups water, ⅔ cup browned butter, 6 large eggs, 1 tablespoon dark rum
- Evenly divide the batter into the prepared pans (about 556 grams per pan).
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven. Let the cakes cool in the pans for 10 minutes before removing from the pans and completely cooling on a cooling rack.
For the Orange Buttercream Frosting
- While the cake layers cool, make the frosting. Add the butters, salt, orange juice, and orange zest to the bowl of a stand mixer fitted with the paddle attachment and beat for 1-2 minutes on medium speed.½ cup unsalted butter, ½ cup browned butter, ½ teaspoon kosher salt, 3-4 tablespoons freshly squeezed orange juice, 2 tablespoons orange zest
- Add ½ of the powdered sugar and mix on low speed until combined.4-5 cups powdered sugar
- Add the remaining powdered sugar and mix on low speed until incorporated. Once combined, beat the frosting on medium speed for 7-10 minutes, scraping the sides of the bowl as needed. Add more powdered sugar and/or orange juice as needed until you reach the desired consistency.
To Assemble
- Once the cake layers are completely cool, begin assembling the layer cake. If the cakes are domed shaped, use a serrated knife to trim the tops.
- Spread a dollop of buttercream on the cake board/plate. Place the first cake layer on the plate, bottom facing up. The buttercream on the plate helps to keep the cake steady and prevents it from moving around during assembly.
- Use an icing spatula to spread an even layer of buttercream onto the first cake layer. Place the second cake layer on top, bottom facing up. Repeat this process for the third cake layer.
- Add a crumb coat to the cake by spreading a thin layer of buttercream around the sides and top of the cake. Place the cake in the freezer for 10-20 minutes.
- Once the crumb coat has hardened, frost the cake with the remaining buttercream, smoothing the top and sides of the cake with an icing spatula or bench scraper. Use a small icing spatula to make swirls on top of the cake and a buttercream comb to make patterns on the sides of the cake. Slice, serve, and enjoy.
Notes
Storage: Store brown butter spice cake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Nutrition Facts
Brown Butter Spice Cake Recipe with Orange Buttercream Frosting
Amount Per Serving (1 slice)
Calories 835
Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 23g144%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 193mg64%
Sodium 827mg36%
Potassium 318mg9%
Carbohydrates 105g35%
Fiber 1g4%
Sugar 83g92%
Protein 7g14%
Vitamin A 1121IU22%
Vitamin C 3mg4%
Calcium 99mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Leave a Review