Brown Butter Spice Cake with Caramel Icing {Gluten Free}
Prep time
Cook time
Total time
Spice Cake
  • 1 package Beyond the Grain GF White Cake Mix
  • 2 eggs
  • ½ cup unsalted butter (1 stick)
  • ½ cup + 2 tbsp buttermilk
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
Caramel Icing
  • 3 tbsp milk
  • 2 tbsp unsalted butter
  • ½ cup light brown sugar
  • ½ tsp sea salt
  • 1 cup powdered sugar
Spice Cake
  1. Preheat the oven to 350 degrees.
  2. Brown the butter before mixing any other cake ingredients. Use a light colored pan or skillet to brown the butter. This helps to see as the color develops.
  3. Melt the butter over medium heat.
  4. Allow the butter to keep cooking until it turns slightly golden brown. Stir constantly while browning to make sure your butter does not burn. There is a link in this post to butter browning tips.
  5. Pour the butter into a heat-safe dish and set aside to cool for about 10 minutes while you prep the other ingredients.
  6. Add the white cake mix to a mixing bowl. Stir in the ground cinnamon and pumpkin pie spice. Whisk to combine.
  7. To a separate bowl, add the cooled brown butter and eggs. Beat until completely combined.
  8. Add the butter and egg mixture to the dry ingredients along with the buttermilk. Mix until combined.
  9. Pour into a greased 8-9 inch round or square cake pan.
  10. Bake for 20-25 minutes.
  11. Let cool completely before icing.
  12. I like to remove my cake from the pan and put on a plate or cake stand before icing.
Caramel Icing
  1. Add butter, milk, brown sugar, and sea salt to a small skillet.
  2. Heat on medium and stir constantly until butter is melted and all ingredients are completely combined.
  3. The caramel will start to foam and bubble when it comes together. Let bubble while stirring for about 1 minute and remove from heat. Add to a heat safe bowl and let stand for about 5 minutes.
  4. Add powdered sugar and mix using a hand mixer until it is smooth and combined.
  5. Let icing cool slightly before pouring on the cake.
  6. Pour on center of cake and use an offset spatula to smooth it the edges. The icing will look slightly thin but will set quickly.
Recipe by Gluten Free Jess at