Spice Cake with Cinnamon and Ginger

Instructions:

1. Preheat your oven to 350°F (175°C). Grease your 9 inch round cake pan with butter and dust it with flour, or just line the bottom with parchment paper. Note: Parchment is the safest bet to avoid sticking.
2. In a large bowl, sift together the all purpose flour, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Whisk everything until it looks like a uniform, sandy mixture.
3. Create a well in the center of the dry ingredients. Pour in the buttermilk, eggs, vegetable oil, and vanilla extract. Stir with a spatula just until combined. Stop as soon as you don't see any more streaks of flour.
4. Pour the batter into your prepared pan and smooth the top with your spatula. Bake for 45–50 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
5. Remove the pan from the oven and let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack and let it cool completely for 2 hours before you even think about frosting it. Note: Frosting a warm cake is a recipe for a melted mess.
6. To make the frosting, place the unsalted butter in a small saucepan over medium heat. Melt it and keep cooking, stirring occasionally, until the milk solids turn a deep golden brown and it smells nutty. Watch it closely so it doesn't burn.
7. Let the browned butter cool slightly, then use your electric mixer to beat it and the softened cream cheese together until smooth.
8. Gradually add the powdered sugar, vanilla extract, and salt. Beat on medium high until the frosting is velvety and fluffy.
9. Spread the brown butter cream cheese frosting evenly over the top and sides of the cooled Spice Cake.