1-Getting started with this spice cake recipe: preheating your oven. Begin by setting it to 350°F and preparing two 8-inch round cake pans with nonstick spray don’t forget to line the bottoms with parchment paper for easy removal. If you have damp cake strips, wrap them around the pans to help the cakes rise evenly.

2-Next, in a medium bowl, whisk together the dry ingredients: 2 3/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 tablespoon cinnamon, 1 teaspoon cardamom, 1 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves. This step ensures the spices distribute evenly for that perfect flavor.

3-In a large bowl, mix the wet ingredients: 2 cups packed light brown sugar, 1 cup vegetable or canola oil, and 1 cup unsweetened applesauce until the sugar is fully moistened. Whisk in the 4 large eggs one at a time, then stir in 3 teaspoons vanilla extract. For even baking, make sure the eggs and 3/4 cup sour cream are at room temperature before adding.

4-Combine the mixtures by adding half the dry ingredients to the wet ones and mix until just combined, then add the sour cream, followed by the rest of the dry ingredients. Pour the batter evenly into your prepared pans, filling each about two-thirds full, and bake for 35-40 minutes. Check doneness with a toothpick it should come out clean from the center.

5-While the cakes bake, prepare the brown butter for the frosting by melting 1 cup unsalted butter over medium heat until it bubbles, foams, and turns a rich amber color. Pour it into a shallow dish and chill it. Once the cakes are done, let them cool in the pans for 20 minutes, then transfer to a rack and chill completely.

6-For the frosting, beat the chilled browned butter with 16 ounces room temperature cream cheese until smooth, then gradually add 5 cups powdered sugar one cup at a time, followed by 1/2 teaspoon vanilla extract. If it’s too thin, chill it more. Assemble by leveling the cakes, adding frosting between layers, applying a crumb coat, and chilling for 20-30 minutes before finishing. Decorate with cinnamon sticks and candied nuts for a beautiful touch.