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.
Chocolate? Who needs it. Spice is easily one of the best cake flavors around. Itโs dense, moist, and flavorful enough that frosting isnโt even a requirement. I canโt even believe Iโm saying this but when done right, super moist spice cake doesnโt need a swipe of frosting on top.
But thatโs not stopping us. Cream cheese frosting is always welcomed.
This spice cake is dense and rich. It has tight crumbs and a moist texture. More flavor in 1 bite than in an entire cupcakeโweโre talking gingerbread-level flavor. Itโs certainly one of my favorite fall cake recipes.
This Spice Cake Is:
- Dense like banana cake
- Cozy + comforting
- Perfectly spiced
- Soft + moist
- Easy to make
- Simple to transportโno layers!
- Topped with smooth + silky cream cheese frosting
- A great make ahead recipe (itโs even tastier on day 2)
Plus, you can see that I used this very batter as the starting point for my favorite apple cake. Such a great base recipe!
Spice Cake Ingredients
Spice cake requires very simple ingredientsโnothing 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 thatโs 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 thatโs 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 moistureโitโs what makes this spice cake truly the best Iโve ever tasted. You can also use shredded zucchini or carrot too.
Overview: How to Make Spice Cake
This is a very simply cake to prepareโit actually reminds me of pumpkin cake in terms of preparation, ease, taste, and texture. You donโt even need your mixer!
- Mix the dry ingredients.
- Mix the wet ingredients.
- Combine wet & dry ingredients.
- Pour into prepared 9ร13 inch cake pan.
- Bake.
- Make cream cheese frosting.
- Chill. 30 minutes in the refrigerator makes cutting easier.
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 cakeโs favorite friend so letโs 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. You could even use traditional vanilla buttercream, white chocolate buttercream frosting, or garnish each slice with whipped cream. All options are equally yum! ๐
Other Size Cakes
This spice cake is incredibly versatileโone of the many things I love about it! Thereโs enough batter for a layer cake, Bundt cake, or cupcakes.
- Layer Cake: Iโve 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. Iโm 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.
More Spiced Recipes
- Banana Cake
- Carrot Cake
- Zucchini Cake
- Pumpkin Cupcakes
- Harvest Spice Bread
- Apple Cider Donuts (baked not fried)
- Hummingbird Cake and Hummingbird Bundt Cake
- Chai Spiced Cinnamon Swirl Bundt Cake
- Apple Crumb Cake
Super Moist Spice Cake
- 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 (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 dark brown sugar
- 1 cup (240g) unsweetened applesauce
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup shredded apple (or shredded carrot/zucchini)
- optional: 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandmaโs brand)
Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectionersโ sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350ยฐF (177ยฐC) and grease a 9ร13-inch pan. I always use this glass pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
- 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.
- 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.
- 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.
- 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 confectionersโ 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.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
Notes
- 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.
- Special Tools (affiliate links): 9ร13-inch Baking Pan | Glass Mixing Bowls | Whisk | Rubber Spatula | Cooling Rack | Electric Mixer (Handheld or Stand)
- Layer Cake: Iโve made this as a two layer cake before. Grease 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 the batter between the two pans and bake the layers for 30-34 minutes or until the centers are cooked through.
- Bundt Cake: This batter will fit into a Bundt pan. Iโm unsure of the exact bake time, but use a toothpick to test for doneness.
- Cupcakes: This cake batter yields about 24 standard size cupcakes. Fill cupcake liners 2/3 full and bake at 350ยฐF (177ยฐC) for 18-21 minutes, or until a toothpick inserted in the center comes out clean.
- Adapted from my favorite carrot cake recipe.
Reader Comments and Reviews
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. Iโve 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!
Cake was moist but I tasted no spice. Will not make again
Hello, I need to find out how much fat is in a slice if you have that information. I have someone who canโt eat a lot of fat. Thanks in advance
Hi Rosemarie, We donโt usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Hello can I halve this recipe and what pan would I use
Hi Jolene, you could halve this recipe for a 9ร9 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 weโre 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.
Weโre sure you could bake it in a loaf pan, weโre 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.
Thank you Ashley ๐ I will give it a whirl.
I first made this cake when my daughter turned 3. Sheโs now 16 and it has become tradition to make it every year because everyone loves it! Itโs 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 3โณdeep 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!
You mention this can be a layer cake. Would this be 8 inch layers or 9?
Hi Lynne! See the post above for details: Layer Cake: Iโve 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.
I first made this cake when my daughter turned 3. Sheโs now 16 and it has become tradition to make it every year because everyone loves it! Itโs 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 3โณdeep tiered pans and layered?
Hi Shannon! Iโm so glad to read this cake is a big hit with your family. How wide are the 3-inch deep pans? Because I donโt recommend using this cake batter in a 3-inch deep 9-inch round pan, because the center just will not cook if itโs that thick (since it is so moist). You can certainly make 2 9-inch cakes instead of 1, and see the recipe Notes for that. Yes, once you have your layers made and want to make more in a smaller size, you can definitely stack them for a tiered cake.
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 Iโve made in over 40 years lol. I decided to bake it in to rounds. I checked the cake at 39 minutes and Iโm 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!
What size bundt would this recipe fit in? Would I double it for a 12 cup bundt pan?
This amazing recipe was a phenomenal hit at this yearโs 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!
I am making cupcakes for a baby shower and am planning on piping the icing on top. Would this icing hold up ok to pipe on, or would you recommend a different icing, i. e. a buttercream? I just want to make sure the icing holds its shape!
Hi Alisa! Cream cheese frosting isnโt the best to pipe with, since itโs softer. We would use a buttercream instead!
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 โfoil tentโ idea โ definitely helped. I only put on about 1/2 the frosting but brought the rest to accommodate all preferences (Iโm a fan of less frosting but understand others LOVE it!) Thanks so much for this one!
This looks pretty dark to be a spice cake, but I guess itโs whatever you like. I like โwhite cake spice cakeโ with buttercream frosting with a hint of cinnamon or nutmeg. Iโm swedish so we use a LOT of nutmeg in our cooking. I have a recipe for a roast beef (rump roast) baked in the oven and sprinkled with nutmeg and itโs absolutely devine!
Can this be made in a 9ร9 pan. Itโs just my husband and I and donโt want too much!
Hi Kathy! You could halve this recipe for a 9ร9 pan. Enjoy!
Hey there I would really live to make this for Thanksgiving, was wondering if finely dicing the apples would work instead of shredding.
Hi Mya, itโs best to stick with grated/shredded apple here. That acts more like a wet ingredient, whereas diced apples act more like an add-in, so the cake would be lacking the necessary moisture.