Super Moist Spice Cake: Your New Favorite Fall Dessert

Welcome to Sweet Emily, where we make baking simple and fun! Experience the delightful aroma and taste of a truly exceptional spice cake. This recipe delivers a super moist, tender crumb, bursting with deep, comforting flavors. Topped with a rich brown butter cream cheese frosting, this spice cake becomes an irresistible treat. It is perfect for any gathering or a cozy evening, especially as the autumn leaves begin to fall.

Why You’ll Love This Spice Cake

This spice cake recipe is a true winner for many reasons:

• Achieve a consistently perfect, incredibly moist cake texture every time.
• Enjoy rich, comforting spice flavors that are beautifully balanced.
• The cake batter is incredibly effortless, requiring no electric mixer.
• This versatile recipe easily adapts to various pan sizes for your convenience.
• Features an irresistible brown butter cream cheese frosting that elevates every bite.
• It’s an excellent make-ahead dessert, perfect for busy schedules.

Ingredients

Gathering the right ingredients is the first step to a delicious spice cake.

For the Spice Cake:

• 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 light or dark brown sugar
• 1 cup (240g) unsweetened applesauce
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup (150g) shredded apple (or shredded carrot/zucchini)
• Optional: 1 Tablespoon (21g) unsulphured or dark molasses (not blackstrap; I prefer Grandmas brand)

For the Brown Butter Cream Cheese Frosting:

• 1/4 cup (4 Tbsp; 56g) unsalted butter, cut into 4 slices
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 2 and 1/2 cups (300g) confectioners sugar
• 1 teaspoon pure vanilla extract
• Pinch of salt
• Optional, for garnish: sprinkle of ground cinnamon or nutmeg

Notes & Substitutions

Proper ingredient prep makes a difference for this delightful fall cake. Learning how to accurately measure flour is essential for achieving the perfect cake consistency. Always measure flour by spooning it into a measuring cup and then leveling off the top. This prevents a dense spice cake. Our warm spice blend offers a perfect balance of aromatic flavors, but feel free to adjust to your taste. Vegetable oil is key for moisture, but you can use other neutral oils like canola. Light or dark brown sugar both work beautifully, with dark brown sugar adding a richer caramel note. Unsweetened applesauce provides moisture and natural sweetness; pear or pumpkin puree are also good alternatives. Shredded apple keeps the cake wonderfully moist and adds subtle flavor. Shredded zucchini or carrot work well too. Molasses deepens the flavor profile of the spice cake, but you can omit it if you prefer. Always ensure your cream cheese and eggs are at room temperature for the best results, especially for the smooth frosting.

Equipment

Having the right tools ready makes baking this flavorful cake simple.

• 9×13-inch baking pan (glass recommended)
• Large mixing bowls
• Whisk
• Rubber spatula
• Light-colored skillet for browning butter
• Handheld or stand mixer (for frosting)
• Cooling rack
• Measuring cups and spoons

Instructions

Let’s get baking this incredible spice cake! Follow these easy steps for a perfect result.

Prepare the Cake Batter:
Preheat your oven to 350°F (177°C) and generously grease a 9×13-inch pan. I often use a glass pan for this recipe.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set this dry mixture aside.
In a separate medium bowl, whisk together the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if you are using it).
Pour the wet ingredients into the dry ingredients. Whisk until just combined; a few small lumps are perfectly fine.
Gently fold in the shredded apple until it is evenly distributed throughout the batter.
Spread the batter evenly into your prepared baking pan.

Bake the Cake:
Bake the spice cake for 38–40 minutes. Remember that baking times can vary with different ovens, so keep a close eye on your cake.
The cake is done when a toothpick inserted into the center comes out clean, with only a few moist crumbs attached.
If you notice the top of your cake browning too quickly, loosely cover it with aluminum foil. I usually do this around the 25-minute mark.
Remove the cake from the oven and place it on a cooling rack. Allow it to cool completely before frosting.

Make the Brown Butter Cream Cheese Frosting:
Grab a medium heatproof bowl; you will need it shortly. Place the sliced butter in a light-colored skillet or saucepan. A light-colored interior helps you see the butter browning.
Melt the butter over medium heat, stirring or whisking constantly. Once melted, the butter will begin to foam. Keep stirring and whisking, watching closely.
After about 5–7 minutes, the butter will start browning. You will see lightly browned specks forming at the bottom, and the butter will develop a nutty aroma.
The color will gradually deepen from yellow to golden to golden-brown. Once it reaches a light caramel-brown color, immediately remove it from the heat.
Pour the browned butter into the heatproof bowl, ensuring to scrape out any brown solids that have formed at the bottom of the pan. Cool the butter for 10 minutes, then transfer it to the refrigerator to cool completely and solidify. This step is crucial for the frosting.
In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the solidified brown butter on high speed until it is creamy and smooth.
Add the softened cream cheese and beat again until smooth and well combined. Scrape down the sides and bottom of the bowl as needed to ensure everything mixes thoroughly.
Add the confectioners’ sugar, vanilla extract, and salt. Beat on low speed for 30 seconds, then gradually increase to high speed and beat for 2 minutes until the frosting is light and fluffy.

Assemble and Serve:
Generously spread the brown butter cream cheese frosting over your completely cooled spice cake.
If desired, garnish the top with a light sprinkle of ground cinnamon or nutmeg.
Refrigerate the cake for about 30 minutes before serving. This step helps the frosting set nicely and makes slicing much easier.
Slice and serve this delicious, moist spice cake.

Pro Tips & Troubleshooting

Achieving a perfect spice cake is simple with a few helpful hints.

• Achieving Perfect Moisture: Avoid overmixing the batter, as this can develop the gluten and result in a tough cake. Also, do not overbake; this is the quickest way to dry out your cake.
• Spice Level: Feel free to adjust the amounts of cinnamon, ginger, nutmeg, and cloves to suit your personal preference for a stronger or milder spiced flavor.
• Browning Butter: Always use a light-colored pan to easily monitor the butter’s color change. A detailed guide on how to brown butter perfectly can help prevent burning and enhance the nutty flavor. Watch carefully to prevent burning the butter, as it can go from perfect to burnt quickly. Ensure the browned butter is fully solidified and chilled before creaming it for the frosting.
• Frosting Consistency: If your frosting is too thick, add a tiny splash of milk or cream, a teaspoon at a time, until it reaches your desired consistency. If it’s too thin, gradually beat in a tablespoon or two more confectioners’ sugar.
• Pan Preparation: Always grease and flour your pan thoroughly or line it with parchment paper to ensure your delicious spice cake doesn’t stick.

Serving, Storage, & Variations

This versatile spice cake is a treat for any occasion.

Serving Suggestions

• Serve slices of this comforting cake with a warm cup of coffee, tea, or spiced cider.
• Enhance the dessert by pairing it with a scoop of creamy vanilla ice cream or a dollop of fresh whipped cream.
• It is an ideal dessert for holiday gatherings, fall potlucks, or simply a cozy evening at home.

Storage Instructions

• Store any leftover spice cake tightly covered in the refrigerator for up to 5 days to maintain its freshness.
• You can freeze unfrosted cake layers. Wrap them tightly in plastic wrap and then aluminum foil for up to 3 months.
• Thaw frozen cake layers overnight in the refrigerator before frosting and serving.

Cake & Frosting Variations

• Layer Cake: To make a layer cake, divide the batter between two 8-inch or 9-inch round pans. Adjust the baking times as needed (typically 25-30 minutes). You will likely need to increase the frosting batch by half.
• Bundt Cake: Bake the batter in a 10-12 cup Bundt pan. Baking time will be longer, around 45-55 minutes.
• Cupcakes: Fill standard muffin tins two-thirds full with batter. Bake for 20-22 minutes. You will need more frosting.
• Other Frostings: If you prefer, a classic cream cheese frosting or a cinnamon cream cheese frosting are wonderful alternatives to the brown butter version.

Nutrition Information

Please note that the following nutrition information is an estimate.

We provide estimated per-serving details. For precise nutritional values based on your specific ingredients and exact measurements, we recommend using an online nutrition calculator.

Frequently Asked Questions (FAQ)

• Q: Can I use different types of shredded fruit or vegetables for this spice cake?
  A: Yes, shredded carrot or zucchini are excellent alternatives that add moisture and a subtle sweetness to the cake.

• Q: What kind of apples are best for shredding?
  A: Granny Smith apples are great for a tart contrast, but other firm baking apples like Honeycrisp or Fuji also work wonderfully.

• Q: Why do I need to solidify the brown butter for the frosting?
  A: Solidifying the brown butter is crucial; it ensures the frosting achieves a proper creamy texture and maintains its stability.

• Q: Can I make this cake without molasses?
  A: Yes, absolutely! The spice cake will still be incredibly delicious and flavorful even without the molasses.

• Q: My frosting is too thin/thick, what can I do?
  A: If it’s too thin, gradually beat in more confectioners’ sugar; if too thick, add a tiny splash of milk or cream until it reaches the desired consistency.

• Q: Is this cake suitable for freezing?
  A: Yes, the unfrosted cake layers freeze exceptionally well. Refer to the storage instructions for the best method.

Conclusion

This super moist spice cake is a true delight, offering a perfect blend of comforting flavors and a wonderfully tender texture. With its rich brown butter cream cheese frosting, it transforms any moment into a special occasion. We encourage you to try this recipe for a truly irresistible and crowd-pleasing dessert that everyone will love. Make this incredible spice cake today and enjoy its deliciousness!

Print Recipe

Super Moist Spice Cake

This recipe for Super Moist Spice Cake creates a delightful fall dessert featuring a tender, flavorful cake infused with warm spices and topped with a rich, browned butter cream cheese frosting.

Prep Time25 minutes mins

Cook Time47 minutes mins

Total Time3 hours hrs 57 minutes mins

Servings: 12 slices

Author: The Bright Food

Equipment

• 9x13-inch pan
• Large bowl
• Medium bowl
• Whisk
• Cooling rack
• Light-colored skillet or saucepan
• Handheld or stand mixer
• Paddle attachment
• Toothpick
• Aluminum foil

Ingredients

Cake

• 2.5 cups all-purpose flour (313g) spooned & leveled
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1.5 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground cloves
• 1 cup vegetable oil (240ml)
• 1.75 cup packed light or dark brown sugar (350g)
• 1 cup unsweetened applesauce (240g)
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup shredded apple (150g) or shredded carrot/zucchini
• 1 Tablespoon unsulphured or dark molasses (21g) optional: not blackstrap; I prefer Grandmas brand

Brown Butter Cream Cheese Frosting

• 0.25 cup unsalted butter (4 Tbsp; 56g) cut into 4 slices
• 8 ounces full-fat brick cream cheese (226g) softened to room temperature
• 2.5 cups confectioners sugar (300g)
• 1 teaspoon pure vanilla extract
• pinch salt
• 1 sprinkle ground cinnamon or nutmeg optional, for garnish

Instructions

Cake

• Preheat your oven to 350°F (177°C) and thoroughly grease a 9x13-inch pan.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, then set this dry mixture aside.
• In a separate medium bowl, whisk together the vegetable oil, brown sugar, applesauce, eggs, vanilla extract, and optional molasses.
• Pour the wet ingredients into the dry mixture and whisk until just combined (some small lumps are acceptable), then fold in the shredded apple.
• Spread the batter evenly into the prepared pan and bake for 38–40 minutes, or until a toothpick inserted in the center comes out clean; loosely cover with aluminum foil if the top browns too quickly.
• Remove the cake from the oven and allow it to cool completely on a wire cooling rack.

Brown Butter Cream Cheese Frosting

• Place sliced butter in a light-colored skillet and melt over medium heat, stirring constantly until it foams, begins browning, and nutty-smelling lightly browned specks form at the bottom (about 5–7 minutes).
• Immediately pour the browned butter, including the solids, into a medium heatproof bowl; cool for 10 minutes, then transfer to the refrigerator to cool completely and solidify.
• In a large bowl with a mixer, beat the solidified brown butter on high speed until creamy and smooth, then add the softened cream cheese and beat until smooth.
• Scrape down the bowl, then add confectioners sugar, vanilla, and a pinch of salt; beat on low speed for 30 seconds, then increase to high and beat for 2 minutes.

Assembly & Storage

• Spread the prepared frosting evenly over the cooled cake, optionally garnishing with a sprinkle of ground cinnamon or nutmeg.
• Refrigerate the cake for 30 minutes before serving to help set the frosting and make slicing easier.
• Store any leftover cake tightly covered in the refrigerator for up to 5 days.

Notes

This recipe mentions a glass pan for baking, but other pan sizes can be used (refer to recipe notes for options). If the top of the cake starts browning too quickly during baking, loosely cover it with aluminum foil, typically around the 25-minute mark. Refrigerating the frosted cake for 30 minutes before serving helps the frosting set and makes slicing much easier. Leftover cake should be covered tightly and stored in the refrigerator for up to 5 days.