How To Make Super Moist Spice Cake
Rich, moist, and delectable, this spice cake is the perfect fall treat, packed with flavors from nutmeg, cinnamon, and topped with a cream cheese frosting!
Serves:
Ingredients
- 2½cupsall-purpose flour,spoon and leveled
- 2tspbaking powder
- 1tspbaking soda
- ½tspsalt
- 1½tspground cinnamon
- 1tspground ginger
- ½tspground nutmeg
- ½tspground cloves
- 1cupvegetable oil
- 1¾cupdark brown sugar,packed
- 1cupunsweetened applesauce
- 4large eggs
- 2tsppure vanilla extract
- 1cupapple,or carrot, or zucchini, shredded
- 1tbspmolasses,optional
For Cream Cheese Frosting:
- 8ozblock cream cheese,full-fat, softened to room temperature
- ½cupunsalted butter,softened to room temperature
- 3cupsconfectioners’ sugar,plus an extra ¼ cup if needed
- 1tsppure vanilla extract
- ⅛tspsalt
Instructions
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Preheat the oven to 350 degrees F and grease a 9×13-inch pan.
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Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
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Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses together in a medium bowl.
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Pour the wet ingredients into the dry ingredients and whisk until combined.
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Fold in the shredded apple until combined.
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Spread batter into the prepared pan.
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Bake for 45-50 minutes. Baking times vary.
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The cake is done when a toothpick inserted in the center comes out clean.
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If the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
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Remove the cake from the oven and set it on a wire rack.
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Allow to cool completely.
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To speed things up, place the cake in the refrigerator after about 45 minutes.
Frosting:
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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.
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Add the 3 cups of confectioners’ sugar, vanilla, and salt.
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Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
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Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving to help set the frosting and make cutting easier.
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Cover the leftover cake tightly and store in the refrigerator for 5 days.
Recipe Notes
- For a thicker frosting, add the extra ¼ cup of confectioners’ sugar.
- Make-Ahead and Freezing Instructions: Prepare the cake just through until before frosting. 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 for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, or serve cold.
Nutrition
- Calories: 636.94kcal
- Fat: 34.74g
- Saturated Fat: 10.32g
- Trans Fat: 0.46g
- Monounsaturated Fat: 17.70g
- Polyunsaturated Fat: 4.19g
- Carbohydrates: 77.09g
- Fiber: 1.39g
- Sugar: 54.92g
- Protein: 6.11g
- Cholesterol: 103.13mg
- Sodium: 388.82mg
- Calcium: 117.64mg
- Potassium: 164.61mg
- Iron: 2.04mg
- Vitamin A: 161.07µg
- Vitamin C: 4.74mg
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