Moist, flavorful, and tender yet dense homemade spice cake is topped with a generous layer of the silkiest brown butter cream cheese frosting. Make it as a sheet cake, layer cake, cupcakes, or a Bundt cake! Filled with comforting warm spices, this dessert is perfect for cool fall days.
I originally published this recipe in 2016 and have since added new photos and more success tips. I now show you exactly how to turn this cake into a layer cake (see below!).
Chocolate? You’ll forget all about it after one bite of this spice cake. It’s dense, moist, and flavorful enough that frosting isn’t even a requirement. I can’t believe I’m saying this but, when done right, super moist spice cake doesn’t need frosting.
But that obviously won’t stop us from adding it anyway! The most luscious brown butter cream cheese frosting takes this already-amazing spice cake to a whole new level.
One reader, Veronica, commented: “What a hit! I was looking for a fabulous spice cake recipe and this is it!!! I took it to a football party and people could not stop raving about it or eating it! Super moist, super flavorful! ★★★★★“
One reader, Nicqui, commented: “OMG this is the most delicious cake. Super moist and the spice mix is fabulous. I’ve made many spice cakes and they usually turn out dry and dense but this was perfect. ★★★★★“
This Spice Cake Is:
- Soft and moist like banana cake
- Cozy and comforting, perfectly spiced
- Easy to make—no mixer required for the batter
- Delicious without frosting, and even better when it’s topped with smooth + silky brown butter cream cheese frosting
- Versatile—make it as a sheet cake, layer cake, cupcakes, or Bundt cake
- A great make-ahead recipe (it’s even tastier on day 2!)
This spice cake is dense, yet tender and so-very-rich. It has tight crumbs and a moist texture. And more flavor in 1 bite than in an entire cupcake—we’re talking gingerbread-level flavor. It’s certainly one of my favorite fall cake recipes.
Plus, you can see that I used this very batter as the starting point for my favorite apple cake. Such a great base recipe!
Choosing the Right Ingredients
Some key ingredients you need:
- Flour: All-purpose flour serves as the base. You need sturdy all-purpose flour instead of cake flour in this recipe because of the heavy, wet batter.
- Fall Spices + Molasses: For mega spice flavor we use lots of cozy spices like cinnamon, ginger, nutmeg, and cloves. I always add 1 Tablespoon of molasses, but if you don’t have any on hand, you can just leave it out. 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 flavor.
- Applesauce: Applesauce adds even more 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 instead, or feel free to skip it.
Plus, baking powder, baking soda, eggs, vanilla, and salt.
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!
Select the pan you’re using. Today I have both the quarter sheet pan (9×13-inch) and 3-layer cake option pictured. Make sure the pan you’re using is greased. If making a layer cake, line your round pans with parchment paper rounds.
You can make either of these size cakes, or a 2-layer cake, Bundt cake, or cupcakes:
Brown Butter Cream Cheese Frosting
We all know that cream cheese frosting is spice cake’s good friend, but did you know that spice cake’s BEST friend happens to be brown butter cream cheese frosting?
I’m not sure why I waited so long to turn regular cream cheese frosting into brown butter cream cheese frosting? This is the same frosting we use on this zucchini cake, and it’s quite possibly the best frosting I’ve ever had—tangy and sweet, but not as tooth-decayingly sweet as American-style buttercream. Creamy, thick, silky, smooth.
Here’s how to make it:
- Brown butter on the stove. I wrote an entire tutorial on how to brown butter so you can learn exactly how it’s done!
- Refrigerate it until solid, then cream it.
- Beat in cream cheese, confectioners’ sugar, vanilla, and salt.
Those specks of nutty toasty buttery goodness bring cream cheese frosting up about 700 notches on the delicious scale.
Time-saving tip: Browning the butter and refrigerating it until solid is a whole extra step, but you can do this before you even start making the cake. By the time the baked cake has cooled, the brown butter will be re-solidified and ready to be whipped into frosting.
That said, if you simply don’t have the time to brown the butter and let it re-solidify, this cake is just as tasty with regular cream cheese frosting, or with the cinnamon cream cheese frosting we use on banana cupcakes. You could even use white chocolate buttercream frosting or garnish each slice with whipped cream or a scoop of ice cream.
Other Size Spice Cakes
This spice cake is incredibly versatile, which is one of the many things I love about it! There’s enough batter for a layer cake, Bundt cake, or cupcakes.
- 2-Layer 9-inch Cake: Divide the batter equally between two 9-inch cake pans and bake the layers for about 26 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- 3-Layer 8-inch Cake: Divide the batter equally among three 8-inch cake pans and bake the layers for about 25 minutes, or until a toothpick inserted in the center comes out clean. (Pictured below.) See recipe Note about how to increase the volume of frosting.
- Bundt Cake: This batter fits wonderfully into a 10–12-cup Bundt pan and takes around 55–65 minutes. Start checking around the 50-minute mark, and 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. See recipe Note about how to increase the volume of frosting.
More Recipes Spice Cake Fans Will Love
- Banana Cake
- Carrot Cake
- Zucchini Cake
- Pumpkin Cupcakes
- Harvest Spice Bread
- Apple Cider Donuts
- Hummingbird Cake and Hummingbird Bundt Cake
- Chai Spiced Cinnamon Swirl Bundt Cake
- Apple Zucchini Bread
Super Moist Spice Cake
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours (includes cooling)
- Yield: serves 12
- Category: Cake
- Method: Baking
- Cuisine: American
Description
Moist, flavorful, and tender yet dense homemade spice cake is topped with a generous layer of the silkiest brown butter cream cheese frosting. Make it as a sheet cake, layer cake, cupcakes, or a Bundt cake! Filled with comforting warm spices, this dessert is perfect for cool fall days.
Ingredients
Cake
- 2 and 1/2 cups (313g) all-purpose flour (spooned & 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 light or dark brown sugar
- 1 cup (240g) unsweetened applesauce
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup (150g) shredded apple (or shredded carrot/zucchini)
- optional: 1 Tablespoon (21g) unsulphured or dark molasses (not blackstrap; I prefer Grandma’s brand)
Brown Butter Cream Cheese Frosting
- 1/4 cup (4 Tbsp; 56g) unsalted butter, cut into 4 slices
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 2 and 1/2 cups (300g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- pinch of salt
- optional, for garnish: sprinkle of ground cinnamon or nutmeg
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan. I always use this glass pan. See recipe Notes for other pan size options.
- Make the cake: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a medium bowl, whisk together the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using). Pour the wet ingredients into the dry ingredients and whisk until combined. Some small lumps are OK. Fold in the shredded apple until combined.
- Spread the batter evenly into the prepared pan. Bake for 38–40 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean with just a few moist crumbs. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil (I usually do this around the 25-minute mark).
- Remove the cake from the oven and set on a cooling rack. Allow to cool completely.
- Brown the butter for the frosting: Set out a medium heatproof bowl because you’ll need it at the end of this step. Place the sliced butter in a light-colored skillet or saucepan. A light-colored interior is crucial for determining when the butter begins to brown. Melt the butter over medium heat and stir or whisk constantly. Once melted, the butter will begin to foam. Continue stirring/whisking, keeping a close eye on it. After about 5–7 minutes, the butter will begin browning and you’ll notice lightly browned specks forming at the bottom of the pan. The butter will have a nutty aroma. The color will gradually deepen, from yellow to golden to golden-brown; once it’s a light caramel-brown color, immediately remove from heat and pour into the bowl, including any brown solids that have formed on the bottom of the pan. Cool for 10 minutes, then transfer to the refrigerator to cool completely and solidify.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the solidified brown butter on high speed until creamy and smooth. Add the cream cheese and beat again until smooth and combined. Scrape down the sides and bottom of the bowl as needed. Add confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then gradually increase to high speed and beat for 2 minutes.
- Spread the frosting on the cooled cake. If desired, top with a sprinkle of cinnamon or nutmeg. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes slicing easier.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Prepare cake through step 5. Cover the cake tightly and set at room temperature for up to 2 days or freeze for up to 3 months. Thaw overnight in the refrigerator, and bring to room temperature before serving. Continue with step 6.
- Special Tools (affiliate links): Box Grater | 9×13-inch Baking Pan | Electric Mixer (Handheld or Stand Mixer) | Light-Colored Skillet | Whisk | Icing Spatula
- Quarter Sheet Pan: I really like to bake quarter sheet cakes in a glass 9×13-inch pan or this metal pan that comes with a lid.
- Can I replace or reduce the oil? Vegetable oil is a great option for this cake. You can replace with a neutral-flavored oil such as avocado oil or canola oil. Feel free to use melted refined coconut oil (refined doesn’t have much of a coconut flavor) and make sure every other ingredient in the cake batter is room temperature, so the oil doesn’t solidify. Do not replace with melted butter because the cake will taste dry. You can replace a small amount of the oil with applesauce if needed, but keep in mind that the cake will begin to taste dry/rubbery the more oil you replace.
- Applesauce: It’s best to use unsweetened applesauce in this recipe—you need a wet ingredient that won’t overpower the other flavors in the cake. Feel free to use mashed banana, pumpkin puree, or canned crushed pineapple instead, but keep in mind that the flavor of the cake will change.
- Shredded Apple: You can skip the shredded apple (or carrot/zucchini) if needed. The cake is plenty moist without it. Or feel free to replace with chopped apple.
- Brown Butter in Frosting: For more information and troubleshooting, see this post on how to brown butter.
- Layer Cake: Grease three 8-inch or two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Divide batter evenly between the prepared pans. Bake for about 25–26 minutes. The cakes are done when a toothpick inserted in the center comes out clean. The frosting recipe above is enough for a thin layer on a 2-layer cake, but is not enough for a 3 layer cake. Instead, use the brown butter cream cheese frosting recipe/ratios from this banana layer cake so you have enough. Before using, refrigerate the prepared frosting for at least 30 minutes so it’s sturdier and can hold up the layers. Here’s how to assemble a layer cake.
- Bundt Cake: This cake batter will fit into a greased 10-cup or larger Bundt pan. Bake at 350°F (177°C) for 55–65 minutes. The baking time varies depending on your oven; keep your eye on the cake after 50 minutes. Feel free to cover the cake loosely with aluminum foil about halfway through to prevent heavy browning on top. Allow the cake to cool in the pan set on a cooling rack for 1 hour, then invert onto a serving plate.
- Cupcakes: Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 19–21 minutes. Yields about 2 dozen. This frosting recipe here is not enough for 2 dozen cupcakes. Instead, use the brown butter cream cheese frosting recipe/ratios from this banana layer cake.
Reader Comments and Reviews
This is hands down the yummiest cake I’ve ever made and eaten. I absolutely love this recipe and will be adding it to my repertoire of recipes. Thank you from Australia for this amazing recipe.
We all loved this (including the dog who snuck on the couch tear and ate the other half)! Boo. I added toasted chopped pecans on the top and it was a delicious bonus. I can’t wait to try them as cupcakes. I also think I’ll 1x times the frosting. Another Sally winner!
Can this recipe use 1:1 gluten free flour?
Hi Rebecca, while we haven’t tested it, this cake most likely will hold up well if using a 1:1 gluten free flour blend. Let me know if you try it.
I love cream cheese frosting. But I need a frosting that can sit out for 10 hours and is not real sweet. What would you recommend?
Hi Pam, Swiss Meringue Buttercream is a good choice for that.
Just tried the recipe for a fundraiser bakesale and it taste sooo good! I’m sure this recipe will be our best seller ! Thanks for sharing!
Hi Sally,
I’m just curious, why not blackstrap molasses?
Hi Timothy! Blackstrap has a more intense flavor, and not quite as sweet. Some people actually prefer that, so it really comes down to a matter of taste!
WOW! Absolutely amazing recipe! Spices are perfect and such a lovely soft, moist cake. A great detailed recipe and instructions to follow and with such a choice of baking tins to choose from and ingredient changes if required. I am not sure whether I will have any left for my family tomorrow. I cannot stop eating them! Thank you so much.
hey Sally, this looks like an amazing cake. Should I peel the apple before shredding it?
I made your zucchini cake a couple of weeks ago. I wasn’t feeling in the mood to brown butter lol, so I made your standard cream cheese frosting. My family loved the cake, made with zucchini from our garden, and my mum said it was the BEST cream cheese frosting ever! When I get the chance to grab a block of lactose free cream cheese at the store next week, I’ll make this and try the brown butter version.
Hi Angela! We peel the apple before shredding, yes. So glad the cream cheese frosting was a hit!
I love serving a Bundt cake at Thanksgiving-my international friends love a Bundt cake.
This will be perfect at Thanksgiving!
Has anyone tried making a GF version of this cake before? I’m debating using Bob redmills 1-1 gf flour but I’m a bit hesitant. If anyone has results or tips already I’d love to hear
Hi Denali, other bakers have reported success using Bob’s Red Mill’s 1:1 Gluten Free Flour here, but we haven’t tested it ourselves. Let us know if you do!
Hello, do you think anise extract could be added to this recipe? Or would that overwhelm/distort the flavor too much?
Hi Charlotte, you can definitely add a bit of anise if you wish. Enjoy!
Thanks! I made these as cupcakes with 1/8 tsp anise extract, a dash of allspice, and nearly double the ginger and cinnamon (to taste–when I want spice, I want SPICE), and they came out delicious and moist.
Hello, I am thinking of making this, but wanting to add raisins. How much do you think would be a good cake to raisin ratio? Thank you!!
Hi JoAnn, you can add 1 cup of raisins to the cake batter. Enjoy!
Hi!! Would doubling this recipe work for a Half Sheet Cake?
Hi McKayla! Here’s everything you need to know about cake pan sizes and conversions.
I saw you have made this as a two layer cake and am wondering if this would be a sturdy enough cake to make a two tier cake? With 6 and 9 inch tiers. Thanks!
Hi Kenna, should be fine with the proper supports!
Baked this for Mothers Day and was such a hit! I made it the day before and just put it in the fridge in the pyrex with the icing on it. Would’ve been good to make the icing on the day but i didn’t have time. Tasted all good though, super happy how it turned out 🙂
I added raisins. Very good. Reminiscent of the Ann Page Spanish Bar Cake.
Made it the second time and like the last time, absolute winner. The cake was moist with flavours of different spice. Would definitely recommend this recipe to all.
The only thing I changed was reduced the sugar in the frosting to suit my palate. Rest all is just perfect.
Massive thanks Sally.
For my husbands birthday, he requested a spice cake. I’ve made them many times in the past, but cannot find my usual recipe. I really like the looks of yours, and will be making it this morning. Thank you for your beautiful page.
This cake was a real hit today! Recipe was simple and yet it tasted so good! Used grated carrots and halved the recipe. It was so moist and the cream cheese frosting was so yummy! Will make this again for sure!
Hello can I halve this recipe and what pan would I use
Hi Jolene, you could halve this recipe for a 9×9 pan. Enjoy!
I love this cake and want to make it again but only have sweetened apple sauce. Would that be OK to use? Or is there something else I can replace it with?
Hi Pam, you can use your sweetened applesauce and reduce the sugar a bit, but we’re unsure exactly the amount that would be needed. Sour cream or plain yogurt could also work here instead.
I ended up using sour cream. It was delicious!!
This is very popular here. I always halve the recipe and bake in an 8 inch square pan. It takes about 33-35 minutes for me
I am wondering if the batter would work being baked in a loaf tin, or if it is not dense enough. Slices of loaf are easier in lunches.
We’re sure you could bake it in a loaf pan, we’re not sure how many loaf cakes this recipe would make. Be sure to only fill your loaf pan 1/2-2/3 full.
I actually do this recipe in loaf pans as Christmas treats for friends- makes 3-4 loaf pans depending on how full you fill them.
I first made this cake when my daughter turned 3. She’s now 16 and it has become tradition to make it every year because everyone loves it! It’s the perfect cake for a Fall birthday party.
This year my brother has requested it for his wedding cake! My question is would it do well baked in 3″deep tiered pans and layered?
Hi Shannon, this cake should hold up nicely as a tiered cake. Let us know if you give it a try!
This is an excellent recipe!! My husband and I were both so impressed with everything. I used the shredded carrots and molasses options, as well as a couple handfuls of raisins, and will never again buy a spice cake mix. Absolutely fantastic!
I would like to make this without the shredded apple etc. due to allergy concerns. What adjustments would need to be made, to accommodate for that loss of moisture?
Hi Stacy, you can use shredded carrots or zucchini in place of the apple here. Enjoy!
This is the first cake I’ve made in over 40 years lol. I decided to bake it in to rounds. I checked the cake at 39 minutes and I’m glad I did. They were done! I would have liked 2 minutes less but cakes was still pretty moist. It was a hit and not a crumb left
Glad it turned out for you, Bridget!
hey Sally, applesauce is hard to fid in my city, what can i use as a substitue?
Hi Tamara, sour cream or plain yogurt would be good substitutes!
This amazing recipe was a phenomenal hit at this year’s family Thanksgiving meal! I followed the recipe exactly, including the molasses. Young and old loved the delicious cake! This recipe is a winner!
Made exactly as described. It was excellent!
What a hit! I was looking for a fabulous spice cake recipe and this is it!!! I took it to a football party and people could not stop raving about it or eating it! Super moist, super flavorful! I loved the “foil tent” idea – definitely helped. I only put on about 1/2 the frosting but brought the rest to accommodate all preferences (I’m a fan of less frosting but understand others LOVE it!) Thanks so much for this one!