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Super Moist Spice Cake with Classic Cream Cheese Frosting

Close-up of a moist, three-layer spice cake slice topped with thick cream cheese frosting swirls.
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Bake this super moist spice cake from scratch, packed with warm cinnamon, ginger, and nutmeg. This recipe guarantees a tender crumb, perfect for fall gatherings or holidays, and is topped with a silky cream cheese frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 cup unsweetened applesauce
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk (if needed)

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 large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  3. In a separate bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the applesauce and sour cream until just blended. Add the vanilla extract.
  6. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
  7. Divide the batter evenly between the prepared pans.
  8. Bake 9-inch layers for 30 to 35 minutes, or a 9×13 inch cake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. To make the frosting, beat the softened cream cheese and butter together until smooth and creamy.
  11. Gradually add the sifted powdered sugar, beating until incorporated. Add the vanilla extract.
  12. If the frosting is too thick, add milk one teaspoon at a time until you reach a smooth, spreadable consistency.
  13. Once the cakes are completely cool, frost and stack the layers, or frost the sheet cake.

Notes

  • For an extra moist spice cake, use dark brown sugar.
  • You can substitute half the oil with melted butter for a richer flavor, though the texture may be slightly less tender.
  • Top the finished cake with chopped pecans or walnuts for added texture.

Nutrition

Find it online: https://cravybite.link/super-moist-spice-cake-recipe/