Print

Super Moist Classic Spice Cake with Cream Cheese Frosting

Close-up of a moist slice of spice cake showing two layers and thick cream cheese frosting.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You make this incredibly moist spice cake from scratch, loaded with warm spices like cinnamon, nutmeg, and cloves. It is topped with a silky cream cheese frosting for the ultimate comfort dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 cup unsweetened applesauce
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup cream cheese, softened
  • 1/4 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon milk or heavy cream (optional, for thinning)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 inch pan.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a large bowl, beat the softened butter and both sugars together until light and fluffy. This takes about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Mix in the applesauce, sour cream, and vanilla extract until just combined. Do not overmix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Scrape down the sides of the bowl as needed.
  7. Divide the batter evenly between your prepared pans.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. For a 9×13 pan, baking time may be closer to 35-40 minutes.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter until smooth.
  11. Gradually add the sifted powdered sugar, beating until combined. Add the vanilla extract and salt. Beat until light and creamy. Add milk or cream one teaspoon at a time if the frosting is too stiff.
  12. Once the cakes are completely cool, frost and stack them, or frost the sheet cake.

Notes

  • Using dark brown sugar provides a deeper molasses flavor that complements the warm spices in this recipe.
  • For an extra festive touch, top the finished cake with chopped pecans or walnuts.
  • This cake freezes well unfrosted or fully frosted for up to three months.

Nutrition

Find it online: https://juliameal.com/moist-spice-cake-recipe-classic-comfort-food/