Brown Butter Spice Cake

"A gluten free cake with subtle flavors of cinnamon and molasses making it the perfect holiday dessert!"
-- @w.butterandsalt
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  • Recipe Card
Prep time 30mins
Cook time 45mins
Serves or Makes: Three 6" cake layers (8-10 slices)

Recipe Card


  • 3/4 cups unsalted butter, room temp
  • 1 1/2 cups light brown sugar
  • 2 tablespoons canola oil
  • 4 large eggs, room temp
  • 1 teaspoon vanilla
  • 2 1/2 cups gluten free flour ( GF flour recipe on
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder


  • Step 1

    Pre-heat oven to 350˚F and prepare three 6” cake pans by lining with parchment and lightly greasing. Set cake pans aside. (You may use two 8” pan if you prefer)

  • Step 2

    Sift flour, baking powder, salt and spices in a medium bowl and set aside.

  • Step 3

    In the bowl of a stand mixer, cream butter and sugar, until light and fluffy, about 3-4 minutes.

  • Step 4

    Scrape down side of bowl and resume mixing, adding one egg at a time, allowing each egg to fully incorporate before adding the next.

  • Step 5

    Scrape sides of bowl and add 1/2 of the dry ingredients. Mix until just blended.

  • Step 6

    Add milk, mix again then add final half of the flour mixture, mixing until just combined.

  • Step 7

    Scrape down side of the bowl, making sure that all ingredients are incorporated fully.

  • Step 8

    Pour even amounts of batter between the prepared cake pans and lightly tap/shake to release bubbles and even the top as best as possible.

  • Step 9

    Place on center rack of the oven and bake for 35-45 minutes. Cakes are done when an inserted toothpick or butter knife comes out clean.

  • Step 10

    Allow to rest in pans until cool enough to handle. Tip out cakes and remove parchment, allowing to cool fully on a baking rack. Once FULLY cooled, frost with 2-3 cups of cinnamon butter cream or frosting of your choice. (see for recipe)

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