Super Moist Spice Cake

Moist, dense, and rich homemade spice cake is topped with a generous layer of tangy cream cheese frosting. Filled with comforting fall spices, this cake is perfect for cool fall days.

slice of spice cake with cream cheese frosting on a white plate

Chocolate? Who needs it. Spice is easily one of the best cake flavors around. It’s dense, moist, and flavorful enough that frosting isn’t even a requirement. I can’t even believe I’m saying this but when done right, super moist spice cake doesn’t need a swipe of frosting on top. Though that’s not really stopping you and I. Cream cheese frosting is always welcomed.

This spice cake recipe is different from my spice cupcakes. Maybe it’s just me, but when I think of cupcakes– I prefer light, fluffy, soft, and springy. No matter what that flavor is. When I think of spice CAKE, the direction is drastically opposite. Spice cake is dense and rich. It has tight crumbs and a moist texture. More flavor in 1 bite than in an entire cupcake– we’re talking gingerbread-level flavor.

spice cake with cream cheese frosting in a glass baking dish

This Spice Cake Is:

  • Dense like banana cake
  • Cozy + comforting
  • Perfectly spiced
  • Soft + moist
  • Easy to make
  • Simple to transport– no layers!
  • Topped with smooth + silky cream cheese frosting
  • A great make ahead recipe (it’s even tastier on day 2)
  • The ultimate fall dessert

ingredients for spice cake

Spice Cake Ingredients

Spice cake requires very simple ingredients– nothing fancy, all items you likely have in your pantry already.

  • Flour: All-purpose flour serves as the base. We use sturdy all-purpose flour instead of cake flour in this recipe because of the thick, wet batter.
  • Baking Powder + Baking Soda: These ingredients help the cake rise.
  • Salt + Vanilla Extract: Both add flavor. Try using homemade vanilla extract!
  • Fall Spices + Molasses: For mega spice flavor we use lots of cozy spices like cinnamon, ginger, nutmeg, and cloves. I like to add 1 Tablespoon of molasses, but that’s completely optional. I loved its extra robust flavor inside the cake, but I did test the cake without it. Still wonderful.
  • Oil: Oil guarantees a moist crumb.
  • Brown Sugar: We use only brown sugar in this spice cake recipe because you know that’s where the best flavor lies. I prefer dark brown sugar for even deeper spice flavor.
  • Applesauce: Applesauce adds flavor and moisture.
  • Eggs: Eggs provide structure and moisture.
  • Apple: 1 cup of shredded apple adds so much flavor and moisture– it’s what makes this spice cake truly the best I’ve ever tasted. You can also use shredded zucchini or carrot too.

spice cake batter in a glass bowl with a whisk

Overview: How to Make Spice Cake

This is a very simply cake to prepare– it actually reminds me of pumpkin cake in terms of preparation, ease, taste, and texture. You don’t even need your mixer!

  1. Mix the dry ingredients.
  2. Mix the wet ingredients.
  3. Combine wet & dry ingredients.
  4. Pour into prepared 9×13 inch cake pan.
  5. Bake.
  6. Make cream cheese frosting.
  7. Chill. 30 minutes in the refrigerator makes cutting easier.

spreading cream cheese frosting on spice cake in a glass baking dish

Cream Cheese Frosting

No frosting necessary as this spice cake is delicious on its own. But we all know tangy cream cheese frosting is spice cake’s favorite friend so let’s whip up a batch of silky cream cheese frosting and pile it on!

Mix it up and try brown butter cream cheese frosting used on banana layer cake or cinnamon cream cheese frosting used on banana cupcakes. All options are equally yum! 🙂

spice cake with cream cheese frosting cut into squares in a glass baking dish

slice of spice cake with cream cheese frosting on a white plate

Other Size Cakes

This spice cake is incredibly versatile– one of the many things I love about it! There’s enough batter for a layer cake, bundt cake, or cupcakes.

  • Layer Cake: I’ve made this as a two layer cake before. Use 2 9-inch cake pans and bake the layers for 30-34 minutes or until the centers are cooked through.
  • Bundt Cake: This batter fits wonderfully into a bundt pan. I’m unsure of the exact bake time, so use a toothpick to test for doneness.
  • Cupcakes: This recipe makes about 24 standard size cupcakes. Fill cupcake liners 2/3 full and bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean.

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spice cake with cream cheese frosting in a glass baking dish

Super Moist Spice Cake

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 5 hours
  • Yield: serves 12
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Description

Homemade and super moist spice cake with tangy cream cheese frosting. Such an easy recipe packed with TONS of flavor!


Ingredients

  • 2 and 1/2 cups (313g) all-purpose flour (spoon & leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup (240ml) vegetable oil
  • 1 and 3/4 cup (350g) packed dark brown sugar
  • 1 cup (180g) unsweetened applesauce
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup shredded apple (or shredded carrot/zucchini)
  • optional: 1 Tablespoon molasses

Cream Cheese Frosting

  • 8 ounces (224g) full-fat block cream cheese, softened to room temperature
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use this glass pan.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
  3. Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
  4. Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
  5. Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
  6. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
  7. Cover leftover cake tightly and store in the refrigerator for 5 days.

Notes

  1. Make Ahead & Freezing Instructions: Prepare cake through step 5. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the frosting, frost, and serve. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
  2. Special Tools: Icing Spatula | KitchenAid Hand Mixer | Glass Mixing Bowls | Glass Baking Dish
  3. Layer Cake: I’ve made this as a two layer cake before. Use 2 9-inch cake pans and bake the layers for 30-34 minutes or until the centers are cooked through.
  4. Bundt Cake: This batter will fit into a bundt pan. I’m unsure of the exact bake time, but use a toothpick to test for doneness.
  5. Cupcakes: This cake batter yields about 24 standard size cupcakes. Fill cupcake liners 2/3 full and bake at 350°F (177°C) for 18-21 minutes, or until a toothpick inserted in the center comes out clean.
  6. Adapted from my favorite carrot cake recipe.

Keywords: spice cake

405 Comments

  1. I didn’t have applesauce so I blended some ripe mango and used it as a 1 : 1 substitution and OMG the entire cake was devoured (by four people) within minutes, which is out of the ordinary for our family. I made it again with applesauce and actually prefer the blended mango, but other than that, kept everything the same. Highly recommend!

  2. Love this recipe! Tastes great

  3. Hello! I’d like to make this as a layer cake but only have one pan, so I’ll have to bake it one layer at a time. Any idea how much batter it makes so that I can divide it in half and make sure the layers are equal in size?

    1. If you weigh the mix, you will have the information you need to split it in half.

  4. Made this for my daughter’s 3rd birthday yesterday and it was delicious! Moist and the perfect amount of spices. Everyone loved it! I know I can always count on your recipes. Thanks!

  5. This was delicious! The only sugar I had on hand was maple syrup, so I cut the sugar down to 1 1/3 cups and used only maple syrup. I also did 1/2 white whole wheat flour. I chose carrot too. The cake was still so moist! Also, I had previously made eggnog ice cream and this cake pairs amazingly with it! Thank you.

  6. I didn’t change the recipe added to molasses, it was very moist and flavorful.

  7. WOW, easy to make and absolutely delicious! I added the 1 tbsp of molasses and used shredded carrots, baked in a bundt pan, the cake is so moist, not too sweet and the spice flavor is mild. My little picky eaters loved it! If you like it spicier, add extra spices! 🙂

  8. My boyfriend grew up eating spice cake at every celebration, so I used this recipe to try to recreate his childhood experience. He said it’s the best spice cake he’s ever eaten! I’ve made this twice now and have it bookmarked for future celebrations. Thanks for your wonderful recipes!

  9. I’m a new baker and am wondering why this recipe does not call for room temperature eggs. I have found most recipes do. Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Allie, Unless otherwise stated, your eggs should be at room temperature! If you are interested, here is a post all about why Room Temperature Ingredients Make a Difference.

  10. Hi! This looks amazing!! I’d like to bake for a friend, but he doesn’t like chunks of anything in his cake. I’m wondering if the shredded apple/carrot/zucchini is noticeable?? Thank you so much for your recipes- everything I have made from your site is DELICIOUS!!

    1. Trina @ Sally's Baking Addiction says:

      Hi Kristen! They’re not noticeable – they mostly melt into the cake making it perfectly moist. Using apple or zucchini with the skin peeled before shredding should be perfect. Hope this cake is a hit!

  11. Betina Søgaard says:

    I LOVE this recipe..
    And I made it both as cake and cupcakes.. but I have a question though.. I like the texture better in this recipe than in the banana cupcakes. Do you think I can switch out the applesauce and shredded apples with smashed bananas and only using cinnamon? I’m pretty new in this baking world so don’t have a lot of experience with playing witt recipes

    1. Lexi @ Sally's Baking Addiction says:

      Hi Betina, you can certainly use mashed bananas to replace the applesauce. How about using zucchini instead of the apples? That will still give the cake it’s delicious moisture without having an apple taste or overpowering the banana. You can leave out the other spices and add more cinnamon, too. Let us know if you give it a try!

  12. It’s amazing to see recently displayed comments and not comments from 10-14 years ago – lol! I made a moist pineapple cake and triggered my taste for a real old fashioned spice cake like my grandmother’s and this looks like this may be the winner. This is Friday and will making it tomorrow for our Sunday dinner! Thanks …

  13. I made this last night and it came out great! Because my husband and I are empty-nesters, I halved the recipe and baked it in a 9”x5” pan. I didn’t have applesauce, but I did have a can of peaches, so I blended the peaches in a food processor to substitute for the applesauce (1:1 ratio). Additionally, I did use the molasses. I’ll definitely be making this again!

  14. My uncle loves spice cake but does NOT love cream cheese so I make this yummy cake with a molasses buttercream that picks up all the flavor notes in the cake. Perfect!

  15. My daughter’s birthday always falls during Lent and she and my granddaughters give up chocolate during Lent. So I was looking for a recipe for a special birthday cake. This did not disappoint. I used the shredded apple; next time, I might try the shredded carrot. I made it in a Bundt pan and baked it about 40 minutes. The only problem I had was getting it all out of the pan . . . but I remedied the not-so-pretty look with cream cheese frosting. I put a little green food coloring in it and my grandson was sure that he tasted mint. 🙂 I will make this again. It was so moist!

  16. Betina Søgaard says:

    So, I made this with mashed bananas 240 grams and 1 cup fine shredded zucchini, and 3 tablespoon cinnamon. And didn’t add any other spices.. and ohh boy.. they are so delicious <3 everyone I served it too absolutly loved them.. thank you so much for your delicious recipes <3

  17. Very nice moist cake and easy to make. We added the molasses which gives a rich flavor. It reminds me of the first spice cake I made in which the spices needed to be increased. Doubled the spices in the next batch. Don’t know if the molasses hinders the spicy flavors.

  18. Michelle Mellicker says:

    This recipe looks amazing. I have been tasked to bake a spice cake with cream cheese frosting for a birthday and I need a half sheet cake size. Can I double this recipe, would that be enough? Thanks!!!!

    1. Trina @ Sally's Baking Addiction says:

      Hi Michelle! We’re unsure exactly how much batter you would need for that pan, here is everything you need to know about converting recipes to different Cake Pan Sizes.

  19. Lovely recipe! Although I’m not sure why my cupcakes came out super dry! I’m a regular baker and also been to culinary school. So I’m not sure what went wrong. The cream cheese icing was very tasty, I added extra icing sugar to make it more shapable

    1. Lexi @ Sally's Baking Addiction says:

      Hi Danielle, thanks so much for giving this recipe a try! If your cupcakes came out dry, is it possible that they were a bit over baked? That’s often the culprit for dry cakes / cupcakes. And did you use the spoon and level method to measure your flour? We also share more tips on how to prevent dry and dense cakes in this blog post — hopefully some of these tips will be helpful for next time!

  20. Since we have been doing KETO since the 1st of January, I did not have all of the ingredients and the shops are closed on Sundays so I ended up substituting a few things.

    1. I did not have any applesauce or apples, so I substituted with Crème fraîche
    2. I did not have any more Zucchini after last nights dinner so I left it out
    3. I don’t like using Oil in Baking, so I used Irish butter
    4. I halved the nutmeg, added an extra half teaspoon of Ginger and Cinnamon
    5. I added a little AllSpice and Cardamon
    6. I used Spelt Flour.
    7. I added two Espressos to the batter.

    I was low on cream cheese so I made an Ermine Frosting pepped up with espresso. I was out of Milk so I made it with whipping cream diluted with water.

    The cake ended up very delicious. Next time I will follow the recipe exactly.

  21. Mary Rose says:

    I would like to make this as a layer cake. Will the frosting proportions given make enough frosting for a 2 layer 9 inch cake?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Mary Rose, yes, this frosting should yield enough for a thin layer around your layer cake. Feel free to 1.5x the frosting if you’d like to have a little more!

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