Moist, flavorful, and tender yet dense homemade spice cake is topped with a generous layer of the silkiest brown butter cream cheese frosting. Make it as a sheet cake, layer cake, cupcakes, or a Bundt cake! Filled with comforting warm spices, this dessert is perfect for cool fall days.
I originally published this recipe in 2016 and have since added new photos and more success tips. I now show you exactly how to turn this cake into a layer cake (see below!).
Chocolate? You’ll forget all about it after one bite of this spice cake. It’s dense, moist, and flavorful enough that frosting isn’t even a requirement. I can’t believe I’m saying this but, when done right, super moist spice cake doesn’t need frosting.
But that obviously won’t stop us from adding it anyway! The most luscious brown butter cream cheese frosting takes this already-amazing spice cake to a whole new level.
One reader, Veronica, commented: “What a hit! I was looking for a fabulous spice cake recipe and this is it!!! I took it to a football party and people could not stop raving about it or eating it! Super moist, super flavorful! ★★★★★“
One reader, Nicqui, commented: “OMG this is the most delicious cake. Super moist and the spice mix is fabulous. I’ve made many spice cakes and they usually turn out dry and dense but this was perfect. ★★★★★“
This Spice Cake Is:
- Soft and moist like banana cake
- Cozy and comforting, perfectly spiced
- Easy to make—no mixer required for the batter
- Delicious without frosting, and even better when it’s topped with smooth + silky brown butter cream cheese frosting
- Versatile—make it as a sheet cake, layer cake, cupcakes, or Bundt cake
- A great make-ahead recipe (it’s even tastier on day 2!)
This spice cake is dense, yet tender and so-very-rich. It has tight crumbs and a moist texture. And more flavor in 1 bite than in an entire cupcake—we’re talking gingerbread-level flavor. It’s certainly one of my favorite fall cake recipes.
Plus, you can see that I used this very batter as the starting point for my favorite apple cake. Such a great base recipe!
Choosing the Right Ingredients
Some key ingredients you need:
- Flour: All-purpose flour serves as the base. You need sturdy all-purpose flour instead of cake flour in this recipe because of the heavy, wet batter.
- Fall Spices + Molasses: For mega spice flavor we use lots of cozy spices like cinnamon, ginger, nutmeg, and cloves. I always add 1 Tablespoon of molasses, but if you don’t have any on hand, you can just leave it out. I loved its extra robust flavor inside the cake, but I did test the cake without it. Still wonderful.
- Oil: Oil guarantees a moist crumb.
- Brown Sugar: We use only brown sugar in this spice cake recipe because you know that’s where the best flavor lies. I prefer dark brown sugar for even deeper flavor.
- Applesauce: Applesauce adds even more moisture.
- Apple: 1 cup of shredded apple adds so much flavor and moisture—it’s what makes this spice cake truly the best I’ve ever tasted. You can also use shredded zucchini or carrot instead, or feel free to skip it.
Plus, baking powder, baking soda, eggs, vanilla, and salt.
Overview: How to Make Spice Cake
This is a very simply cake to prepare—it actually reminds me of pumpkin cake in terms of preparation, ease, taste, and texture. You don’t even need your mixer!
Select the pan you’re using. Today I have both the quarter sheet pan (9×13-inch) and 3-layer cake option pictured. Make sure the pan you’re using is greased. If making a layer cake, line your round pans with parchment paper rounds.
You can make either of these size cakes, or a 2-layer cake, Bundt cake, or cupcakes:
Brown Butter Cream Cheese Frosting
We all know that cream cheese frosting is spice cake’s good friend, but did you know that spice cake’s BEST friend happens to be brown butter cream cheese frosting?
I’m not sure why I waited so long to turn regular cream cheese frosting into brown butter cream cheese frosting? This is the same frosting we use on this zucchini cake, and it’s quite possibly the best frosting I’ve ever had—tangy and sweet, but not as tooth-decayingly sweet as American-style buttercream. Creamy, thick, silky, smooth.
Here’s how to make it:
- Brown butter on the stove. I wrote an entire tutorial on how to brown butter so you can learn exactly how it’s done!
- Refrigerate it until solid, then cream it.
- Beat in cream cheese, confectioners’ sugar, vanilla, and salt.
Those specks of nutty toasty buttery goodness bring cream cheese frosting up about 700 notches on the delicious scale.
Time-saving tip: Browning the butter and refrigerating it until solid is a whole extra step, but you can do this before you even start making the cake. By the time the baked cake has cooled, the brown butter will be re-solidified and ready to be whipped into frosting.
That said, if you simply don’t have the time to brown the butter and let it re-solidify, this cake is just as tasty with regular cream cheese frosting, or with the cinnamon cream cheese frosting we use on banana cupcakes. You could even use white chocolate buttercream frosting or garnish each slice with whipped cream or a scoop of ice cream.
Other Size Spice Cakes
This spice cake is incredibly versatile, which is one of the many things I love about it! There’s enough batter for a layer cake, Bundt cake, or cupcakes.
- 2-Layer 9-inch Cake: Divide the batter equally between two 9-inch cake pans and bake the layers for about 26 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- 3-Layer 8-inch Cake: Divide the batter equally among three 8-inch cake pans and bake the layers for about 25 minutes, or until a toothpick inserted in the center comes out clean. (Pictured below.) See recipe Note about how to increase the volume of frosting.
- Bundt Cake: This batter fits wonderfully into a 10–12-cup Bundt pan and takes around 55–65 minutes. Start checking around the 50-minute mark, and use a toothpick to test for doneness.
- Cupcakes: This recipe makes about 24 standard-size cupcakes. Fill cupcake liners 2/3 full and bake for 18–21 minutes, or until a toothpick inserted in the center comes out clean. See recipe Note about how to increase the volume of frosting.
More Recipes Spice Cake Fans Will Love
- Banana Cake
- Carrot Cake
- Zucchini Cake
- Pumpkin Cupcakes
- Harvest Spice Bread
- Apple Cider Donuts
- Hummingbird Cake and Hummingbird Bundt Cake
- Chai Spiced Cinnamon Swirl Bundt Cake
- Apple Zucchini Bread
Super Moist Spice Cake
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours (includes cooling)
- Yield: serves 12
- Category: Cake
- Method: Baking
- Cuisine: American
Description
Moist, flavorful, and tender yet dense homemade spice cake is topped with a generous layer of the silkiest brown butter cream cheese frosting. Make it as a sheet cake, layer cake, cupcakes, or a Bundt cake! Filled with comforting warm spices, this dessert is perfect for cool fall days.
Ingredients
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 Grandma’s brand)
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
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan. I always use this glass pan. See recipe Notes for other pan size options.
- Make the cake: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a medium bowl, whisk together the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using). Pour the wet ingredients into the dry ingredients and whisk until combined. Some small lumps are OK. Fold in the shredded apple until combined.
- Spread the batter evenly into the prepared pan. Bake for 38–40 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean with just a few moist crumbs. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil (I usually do this around the 25-minute mark).
- Remove the cake from the oven and set on a cooling rack. Allow to cool completely.
- Brown the butter for the frosting: Set out a medium heatproof bowl because you’ll need it at the end of this step. Place the sliced butter in a light-colored skillet or saucepan. A light-colored interior is crucial for determining when the butter begins to brown. Melt the butter over medium heat and stir or whisk constantly. Once melted, the butter will begin to foam. Continue stirring/whisking, keeping a close eye on it. After about 5–7 minutes, the butter will begin browning and you’ll notice lightly browned specks forming at the bottom of the pan. The butter will have a nutty aroma. The color will gradually deepen, from yellow to golden to golden-brown; once it’s a light caramel-brown color, immediately remove from heat and pour into the bowl, including any brown solids that have formed on the bottom of the pan. Cool for 10 minutes, then transfer to the refrigerator to cool completely and solidify.
- Make 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 creamy and smooth. Add the cream cheese and beat again until smooth and combined. Scrape down the sides and bottom of the bowl as needed. Add confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then gradually increase to high speed and beat for 2 minutes.
- Spread the frosting on the cooled cake. If desired, top with a sprinkle of cinnamon or nutmeg. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes slicing easier.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Prepare cake through step 5. Cover the cake tightly and set at room temperature for up to 2 days or freeze for up to 3 months. Thaw overnight in the refrigerator, and bring to room temperature before serving. Continue with step 6.
- Special Tools (affiliate links): Box Grater | 9×13-inch Baking Pan | Electric Mixer (Handheld or Stand Mixer) | Light-Colored Skillet | Whisk | Icing Spatula
- Quarter Sheet Pan: I really like to bake quarter sheet cakes in a glass 9×13-inch pan or this metal pan that comes with a lid.
- Can I replace or reduce the oil? Vegetable oil is a great option for this cake. You can replace with a neutral-flavored oil such as avocado oil or canola oil. Feel free to use melted refined coconut oil (refined doesn’t have much of a coconut flavor) and make sure every other ingredient in the cake batter is room temperature, so the oil doesn’t solidify. Do not replace with melted butter because the cake will taste dry. You can replace a small amount of the oil with applesauce if needed, but keep in mind that the cake will begin to taste dry/rubbery the more oil you replace.
- Applesauce: It’s best to use unsweetened applesauce in this recipe—you need a wet ingredient that won’t overpower the other flavors in the cake. Feel free to use mashed banana, pumpkin puree, or canned crushed pineapple instead, but keep in mind that the flavor of the cake will change.
- Shredded Apple: You can skip the shredded apple (or carrot/zucchini) if needed. The cake is plenty moist without it. Or feel free to replace with chopped apple.
- Brown Butter in Frosting: For more information and troubleshooting, see this post on how to brown butter.
- Layer Cake: Grease three 8-inch or two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Divide batter evenly between the prepared pans. Bake for about 25–26 minutes. The cakes are done when a toothpick inserted in the center comes out clean. The frosting recipe above is enough for a thin layer on a 2-layer cake, but is not enough for a 3 layer cake. Instead, use the brown butter cream cheese frosting recipe/ratios from this banana layer cake so you have enough. Before using, refrigerate the prepared frosting for at least 30 minutes so it’s sturdier and can hold up the layers. Here’s how to assemble a layer cake.
- Bundt Cake: This cake batter will fit into a greased 10-cup or larger Bundt pan. Bake at 350°F (177°C) for 55–65 minutes. The baking time varies depending on your oven; keep your eye on the cake after 50 minutes. Feel free to cover the cake loosely with aluminum foil about halfway through to prevent heavy browning on top. Allow the cake to cool in the pan set on a cooling rack for 1 hour, then invert onto a serving plate.
- Cupcakes: Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 19–21 minutes. Yields about 2 dozen. This frosting recipe here is not enough for 2 dozen cupcakes. Instead, use the brown butter cream cheese frosting recipe/ratios from this banana layer cake.
Reader Comments and Reviews
I made this cake gluten free with Bob’s Red Mill 1:1 Gluten Free flour. So delicious. No one could tell it was GF. I made a different frosting however, and it was also delicious!
I brought this to Thanksgiving last year. My family is used to me bringing pies (still brought a pumpkin pie), layer cakes, cake rolls etc. Things that look a bit more fancy. This was a different type of dessert to bring – may not be as glamorous, but it was sure delicious! I highly recommend for those who want to bring something simple (but different) to the table or for those who want something that isn’t super complicated but is still delicious. This would be a great crowd pleaser.
Great Cake. I added a little grated carrot also and had to make my apple sauce as I did not have. I reduced the sugar to 3/4 cup and added the tbsp of Molasses. I used grated fresh ginger and a little powdered ginger. Put walnuts on top and made my icing from Labne, a small amount of powdered sugar , vanilla essence and added some powdered milk as Labne is very runny when whipped. The family loved it. Great Hit and now added to our desert list. Thank you so much.
Made this gluten free by subbing the flour for my blend (1/2 cup each of almond flour, sorghum flour, rice flour, tapioca starch, and chickpea flour) and it turned out AMAZING. So fluffy and delicious.
I made this cake today. My boyfriend had 3 pieces and said it was the best he ever had. It was a keeper. Definitely make it again.
Absolutely love this cake. Made some with cream cheese frosting and some with whipped they’re delish. 🙂
Made this cake with some extra ginger and some cardamom, and freshly grated nutmeg. Also added some black walnut flavoring to the cream cheese icing, which made it taste almost like penuche. Was delicious. Will definitely make again. I think I might up the spices even more next time, or maybe grate a little ginger root into it, as I love a really spicy spice cake!
This recipe is delish. Use all the frosting – I didn’t and regretted it! Also be very careful with the cook time, my edges got a little too brown. YUM!!!
Made this for a potluck at work. My co-workers loved it. When I told them I don’t know how to bake, they looked at me like I’d grown a second head. The frosting was so light & fluffy, I used the leftovers as a dip for strawberries. Thanks for a great, easy recipe.
Delicious, simple to make, GREAT!
Just made this for Christmas dessert- a huge hit!! The cake is so moist and delicious!! I substituted your Favorite Vanilla Frosting recipe for the cream cheese frosting and it was perfect. It was also delicious for breakfast the next day!!
Will this recepie work in a 9inch circle pan? And can I leave out the applesauce?
Hi, Michelle! This recipe works as two, nine inch cakes. Bake the layers for 30-34 minutes or until the centers are cooked through. The applesauce adds flavor and moisture and I would not recommend leaving it out. Hope this helps!
I made this cake yesterday as a two layer cake with the cream cheese frosting for the breakfast group I bake goodies for. The cake came out perfect and very moist. I used granny smith apples for the shredded apples. I also used your recipe for carrot cake with similar superb results, and I will use your red velvet cake recipe for another cake I have planned this week. Keep the great recipes coming.
I think I will make the bundt cake version for my birthday cake as spice cake is my favorite. Any ideas on a glaze/frosting for it in my country of France with no bricks of cream cheese?
What a delicious birthday cake! A drizzle of salted caramel, vanilla icing, or the maple icing used on my pumpkin donuts would be amazing!
Would it work if I added raisins?
Absolutely! Add 1 cup of raisins to the cake batter.
The most delicious spice cake recipe! My 2nd time making it, I love the addition of grated apple and all the warm and cozy fall spices! I am making the recipe into cupcakes for my nephew’s 2nd birthday cupcakes. He requested apple cupcakes 🙂
Made this today with my own cup-for-cup gluten-free flour mix.
Instead of buying applesauce, I put two apples in a food processor and processed the hell out of them. Perfect.
Cake was delicious. Perfect balance of spice. Baked in two 9″ pans for about 40 minutes. I was worried it would collapse as it cooled, but nope. Perfect.
I also added a tablespoon of Greek yogurt to the frosting for a little more tang. Probably should have added more sugar to thicken the frosting, but chose not to. Really delicious flavor all the way around, and not too sweet.
Is it possible to use this recipe to make whoppie pies ?
Hi Sierra, I’m afraid this cake batter is too wet to make whoopie pies.
This was delicious and easy to make!!
If I wanted to make this a 3-tiered cake, could I just add 50% of the ingredients to the recipe and pour into three 9″ round cake pans?
I’m delighted to try this! Thank you!
Hi Julie! You can try that, yes.
The best spice cake ever! Followed recipe step by step. Although, I didn’t have ginger and my family doesn’t like nutmeg I added 1/2 teaspoon of Allspice along with cloves and cinnamon.
I made this recipe for a second time. I split it between 2 8×8 pans so I could give one to my 94 yr old Gdad and the other to my mom. My Gdad needs less icing and mom more so it worked out well. I don’t keep apples at home and don’t drive. I on the other hand have bananas all the time so I chopped 2 small bananas in place of the shredded apple. Mom says it turned out great and moist. Thought I would toss out that extra option if you don’t have apples, carrots, or zuchinni. Plus I used a tad of maple syrup instead of molasses.
I don’t eat cake, but I love the smell of the spice cake cooking!! This recipe is quickly becoming a favorite in my family!! Thank you
I made this for my mother. I don’t eat sweets, but my mother has a hug sweet tooth. She is not a baker and I can’t stand to see “boxed” anything in my house. So I made it for her and she said it was the absolute best spice cake she has ever eaten!!
Thank you
This comes so close to the 1989 receipe of the Swans Down cake flour spice cake with maple cream frosting that I cannot find anywhere!! Can I omit the apple, zuccinni and carrots and just add the molasses to the mix? For the maple cream cheese frosting, could I substitute the vanilla extract for the maple extract??
Hi Jan, you can certainly try to leave the apple out but I’m afraid the cake wold be on the dry side – the apples add a lot of moisture! This particular frosting recipe actually uses vanilla and not maple so you should be good with the frosting!
Best cake I have ever made, didn’t have applesauce, used grated carrots. Wonderful!
This was delicious! Honestly, I wasn’t expecting a lot because it was so easy to make but I was sooo wrong. I will be using this recipe again and again and again……
I am making this cake this afternoon, but would like to remove the applesauce. Could I use mashed banana in place? Or oil?
I recommend mashed banana.
Do you think this recipe could be halved & baked in an 8×8 or 9inch pan? We’re a family of just 3 over here 🙂
That should be fine, though a 9×9 square pan would be best. It will rise quite tall in the 8×8 inch pan.
Can this cake be made into cupcakes? If it can, should I fill the wrappers 1/2, 2/3, or 3/4 full? And how long would you estimate the baking time to be? Thanks, Sally! This looks absolutely delicious!
Fill only 2/3 full and bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean.
Super good! I made it with a gluten-free flour blend. I divided it into four sections and froze three (without the frosting). I made half recipes of the frosting (half icing sugar and erythritol) The thawed cakes were as good as the fresh…what I yummy recipe…a keeper!
I’m so glad it worked well with gluten free flour, Theresa! Thanks for letting me know!
So glad to hear the gluten free flour worked, I am planning on doing the same. I was told to add anthem gum, did you? With all the positive comments I am excited to give it a go.