Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1.5 cups (300g) granulated sugar
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt
  • 2 tsp (5g) ground cinnamon
  • 1 tsp (2g) ground nutmeg
  • 0.5 cup (115g) unsalted butter, browned and melted
  • 0.5 cup (120g) sour cream
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 0.5 cup (120ml) buttermilk
  • 8 oz (225g) cream cheese, softened
  • 0.5 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 10x15 inch jelly roll pan with parchment paper, leaving a slight overhang.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg until no lumps remain.
  3. Stir in the browned butter, sour cream, eggs, vanilla, and buttermilk using a spatula just until combined; do not overmix.
  4. Pour the batter into the prepared pan and smooth the top with a spatula.
  5. Bake for 25–30 minutes until the edges are slightly golden brown and a toothpick inserted in the center comes out clean.
  6. While the cake cools completely in the pan, beat the softened cream cheese and butter together until fluffy.
  7. Gradually add powdered sugar, maple syrup, and vanilla. Beat on high for 2 minutes until the frosting is airy and pale.
  8. Spread the frosting evenly across the cooled cake.