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.

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

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.

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

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

How to make super moist spice cake on sallysbakingaddiction.com

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.

How to make super moist spice cake on sallysbakingaddiction.com

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.
  8. Enjoy!

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

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! 🙂

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

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.

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

More Spiced Recipes

Print

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 (312g) 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 canola (240ml) or 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. Adapted from my favorite carrot cake recipe.

Keywords: spice cake

How to make super moist spice cake on sallysbakingaddiction.com
How to make super moist spice cake on sallysbakingaddiction.com

308 Comments

  1. I need to feed a lot of people and was thinking of baking this in a half sheet or jelly roll pan. Will the recipe as directed pour into and cover the pan, any adjustments on baking time?

    1. Hi Jo-Lynn! You can bake this batter on a half sheet pan. The cake will be thin, so the bake time should be significantly reduced.

    1. I made as cupcakes and it worked perfectly. It made 24 standard cupcakes filled about 3/4 full, cooked on 350 for about 22-25 minutes. I just frosted with a flat spatula.
      Thank you

  2. The best spice cake ever! Followed recipe step by step. Although, I didn’t have ginger and my family doesn’t like nutmeg I added 1/2 teaspoon of Allspice along with cloves and cinnamon.

  3. If I wanted to make this a 3-tiered cake, could I just add 50% of the ingredients to the recipe and pour into three 9″ round cake pans?

    I’m delighted to try this! Thank you!

  4. Made this today with my own cup-for-cup gluten-free flour mix.

    Instead of buying applesauce, I put two apples in a food processor and processed the hell out of them. Perfect.

    Cake was delicious. Perfect balance of spice. Baked in two 9″ pans for about 40 minutes. I was worried it would collapse as it cooled, but nope. Perfect.

    I also added a tablespoon of Greek yogurt to the frosting for a little more tang. Probably should have added more sugar to thicken the frosting, but chose not to. Really delicious flavor all the way around, and not too sweet.

  5. Could I use this to make a spice cake roll? My husband doesn’t like pumpkin, of course lol, and he ask for spice cake roll instead.

    1. Hi Amy! I haven’t tried using this batter for a cake roll before, but I can’t see why it wouldn’t work. I recommend using a 12×17 inch jelly roll pan.

  6. The most delicious spice cake recipe! My 2nd time making it, I love the addition of grated apple and all the warm and cozy fall spices! I am making the recipe into cupcakes for my nephew’s 2nd birthday cupcakes. He requested apple cupcakes 🙂

    1. Hi Cindy! For cupcakes, I recommend filling cupcake liners about 2/3 full and baking at 350°F (177°C) for about 18-21 minutes or until a toothpick inserted in the center comes out clean.

    1. I haven’t tested this recipe with self rising four, but this is a great article the subject you might find helpful: https://www.kingarthurflour.com/blog/2015/09/09/substitute-self-rising-flour-purpose-flour

  7. Hi – I just made the cake and frosting yesterday and the flavor and texture of both was fantastic – thank you for this easy and amazing recipe!!! One clarification, please – the recipe calls for 1 c. of ‘grated’ apple, but your photo seems to show ‘shredded’ apple (which I only picked up on after the fact). I actually grated my apple and it was very wet to add to the wet ingredients, and the cake turned out very moist. Should the apple be shredded, which would yield a slightly less moist cake? Thank you!

  8. I think I will make the bundt cake version for my birthday cake as spice cake is my favorite. Any ideas on a glaze/frosting for it in my country of France with no bricks of cream cheese?

1 4 5 6

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×