This Super Moist Spice Cake is a celebration of warm, comforting flavors and irresistibly tender texture. Infused with aromatic spices like cinnamon, nutmeg, and cloves, each bite delivers a cozy, nostalgic sweetness. The cake’s moist crumb, achieved through a perfect balance of ingredients, practically melts in your mouth. With just 30 minutes of prep and 50 minutes of baking, you’ll have a dessert that’s as easy to make as it is delightful to savor.
Ideal for gatherings or a quiet afternoon treat, this cake serves 12 and pairs beautifully with a dollop of whipped cream or a drizzle of caramel. Its rich, spiced aroma fills your kitchen, promising a dessert that’s both indulgent and heartwarming. Let it cool for a few hours, and you’ll be rewarded with a cake that’s as moist as it is flavorful, making every slice worth the wait.
Ingredients for Super Moist Spice Cake
- Dry 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 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- Wet Ingredients:
- 1 cup (240ml) vegetable oil
- 1 and 3/4 cups (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 for variation)
- Optional: 1 Tablespoon (15ml) unsulphured or dark molasses (avoid blackstrap; Grandma’s brand recommended)
- 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) confectioners’ sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Step-by-Step Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan (glass pan recommended).
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- Combine wet ingredients: In a medium bowl, whisk oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) until smooth.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and whisk until just combined. Fold in shredded apple until evenly distributed.
- Bake the cake: Spread the batter into the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover with aluminum foil.
- Cool the cake: Remove from the oven and place on a wire rack to cool completely. For faster cooling, refrigerate for about 45 minutes.
- Make the frosting: In a large bowl, beat cream cheese and butter on high speed until smooth. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low for 30 seconds, then on high for 2 minutes. For thicker frosting, add an extra 1/4 cup confectioners’ sugar.
- Frost the cake: Spread the frosting evenly over the cooled cake. Refrigerate for 30 minutes to set the frosting before serving.
- Store leftovers: Cover tightly and refrigerate for up to 5 days.
Storage and Reheating Tips
To keep your Super Moist Spice Cake fresh, store it tightly covered in the refrigerator for up to 5 days. If you’d like to enjoy it warm, simply microwave a slice for 10-15 seconds. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months—thaw in the fridge before serving.
Recipe Variations to Try
Feel free to get creative with this recipe! Swap shredded apple for shredded carrot or zucchini for a twist. If you’re not a fan of cream cheese frosting, try a simple vanilla glaze or a spiced buttercream. For a nutty crunch, fold in 1/2 cup of chopped walnuts or pecans into the batter.
Time-Saving Hacks
To speed up prep, use a food processor to shred the apple in seconds. If you’re short on time, skip the frosting and dust the cake with powdered sugar instead. You can also bake the cake a day ahead and frost it just before serving—this saves time and lets the flavors deepen.
Equipment Guidance
A 9×13-inch glass pan is ideal for even baking, but a metal pan works too—just adjust the baking time slightly. Use a handheld or stand mixer for the frosting to ensure it’s smooth and creamy. A microplane grater is perfect for shredding the apple finely without extra effort.
Serving Suggestions
This cake pairs beautifully with a cup of coffee or tea. For a festive touch, garnish with a sprinkle of cinnamon or a few caramelized apple slices. Serve it as a dessert or even as a sweet treat with brunch—it’s versatile and always a crowd-pleaser!
Super Moist Spice Cake
Ingredients
- 2 and 1/2 cups 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 vegetable oil
- 1 and 3/4 cup packed dark brown sugar
- 1 cup unsweetened applesauce
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup shredded apple (or shredded carrot/zucchini)
- 1 Tablespoon unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand) optional
Cream Cheese Frosting
- 8 ounces full-fat brick cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 3 cups confectioners’ sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×13-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 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.
- Cover leftover cake tightly and store in the refrigerator for 5 days.