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Brown Butter Spice Cake Recipe with Orange Buttercream Frosting
4.7 from 74 votes

Brown Butter Spice Cake Recipe with Orange Buttercream Frosting

This brown butter spice cake features two cake layers made with a spice cake mix enriched by homemade browned butter and dark rum for a deep, toasted flavor. The cake is paired with an orange buttercream frosting made from a mix of browned and regular butter, orange juice, and zest for a bright, citrusy contrast. Together, they offer tender, moist saffron-spiced cake layers with a creamy, subtly tangy frosting.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 30 mins
Servings: 10 slices
Calories: 835 kcal
Course: Dessert, Cake
Cuisine: American

Ingredients

For the Spice Cake
  • 26.5 ounces spice cake mix (2 boxes)
  • 2 cups water
  • ⅔ cup butter room temperature (click for recipe!, browned
  • 6 large egg
  • 1 tablespoon dark rum
For the Orange Buttercream Frosting
  • ½ cup butter room temperature (1 stick, unsalted
  • ½ cup butter room temperature, browned
  • ½ teaspoon kosher salt
  • 3-4 tablespoons orange juice room temperature (from 1 orange, freshly squeezed
  • 2 tablespoons orange zest (from 1 orange)
  • 4-5 cups powdered sugar sifted

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
    Cup of Yum
  1. Preheat oven to 350°F and line 3 (8-inch) cake pans with parchment paper. Spray the lined pans with nonstick spray. Set aside.
  2. In a medium bowl, whisk the cake mix, water, browned butter, eggs, and rum together. Set aside.
  3. Evenly divide the batter into the prepared pans (about 556 grams per pan).
  4. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  5. 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
  1. 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.
  2. Add ½ of the powdered sugar and mix on low speed until combined.
  3. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

  • Store the cake in an airtight container refrigerated for up to 5 days or frozen for up to 2 months.
  • Use freshly squeezed orange juice and zest for the frosting to maximize citrus brightness.
  • Brown the butter carefully until it has a nutty aroma but before it burns for best flavor.
  • Allow cake layers to cool completely before frosting to prevent melting the buttercream.

Nutrition Information

Serving 1slice Calories 835kcal (42%) Carbohydrates 105g (35%) Protein 7g (14%) Fat 44g (68%) Saturated Fat 23g (115%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 15g (75%) Trans Fat 1g (50%) Cholesterol 193mg (64%) Sodium 827mg (34%) Potassium 318mg (7%) Fiber 1g (4%) Sugar 83g (166%) Vitamin A 1121IU (22%) Vitamin C 3mg (3%) Calcium 99mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 10 slices

Amount Per Serving

Calories 835

% Daily Value*

Serving 1slice
Calories 835kcal 42%
Carbohydrates 105g 35%
Protein 7g 14%
Fat 44g 68%
Saturated Fat 23g 115%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 15g 75%
Trans Fat 1g 50%
Cholesterol 193mg 64%
Sodium 827mg 34%
Potassium 318mg 7%
Fiber 1g 4%
Sugar 83g 166%
Vitamin A 1121IU 22%
Vitamin C 3mg 3%
Calcium 99mg 10%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.