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 last night and it came out great! Because my husband and I are empty-nesters, I halved the recipe and baked it in a 9”x5” pan. I didn’t have applesauce, but I did have a can of peaches, so I blended the peaches in a food processor to substitute for the applesauce (1:1 ratio). Additionally, I did use the molasses. I’ll definitely be making this again!
It’s amazing to see recently displayed comments and not comments from 10-14 years ago – lol! I made a moist pineapple cake and triggered my taste for a real old fashioned spice cake like my grandmother’s and this looks like this may be the winner. This is Friday and will making it tomorrow for our Sunday dinner! Thanks …
I LOVE this recipe..
And I made it both as cake and cupcakes.. but I have a question though.. I like the texture better in this recipe than in the banana cupcakes. Do you think I can switch out the applesauce and shredded apples with smashed bananas and only using cinnamon? I’m pretty new in this baking world so don’t have a lot of experience with playing witt recipes
Hi Betina, you can certainly use mashed bananas to replace the applesauce. How about using zucchini instead of the apples? That will still give the cake it’s delicious moisture without having an apple taste or overpowering the banana. You can leave out the other spices and add more cinnamon, too. Let us know if you give it a try!
Hi! This looks amazing!! I’d like to bake for a friend, but he doesn’t like chunks of anything in his cake. I’m wondering if the shredded apple/carrot/zucchini is noticeable?? Thank you so much for your recipes- everything I have made from your site is DELICIOUS!!
Hi Kristen! They’re not noticeable – they mostly melt into the cake making it perfectly moist. Using apple or zucchini with the skin peeled before shredding should be perfect. Hope this cake is a hit!
I’m a new baker and am wondering why this recipe does not call for room temperature eggs. I have found most recipes do. Thanks!
Hi Allie, Unless otherwise stated, your eggs should be at room temperature! If you are interested, here is a post all about why Room Temperature Ingredients Make a Difference.
My boyfriend grew up eating spice cake at every celebration, so I used this recipe to try to recreate his childhood experience. He said it’s the best spice cake he’s ever eaten! I’ve made this twice now and have it bookmarked for future celebrations. Thanks for your wonderful recipes!
WOW, easy to make and absolutely delicious! I added the 1 tbsp of molasses and used shredded carrots, baked in a bundt pan, the cake is so moist, not too sweet and the spice flavor is mild. My little picky eaters loved it! If you like it spicier, add extra spices! 🙂
I didn’t change the recipe added to molasses, it was very moist and flavorful.
This was delicious! The only sugar I had on hand was maple syrup, so I cut the sugar down to 1 1/3 cups and used only maple syrup. I also did 1/2 white whole wheat flour. I chose carrot too. The cake was still so moist! Also, I had previously made eggnog ice cream and this cake pairs amazingly with it! Thank you.
Made this for my daughter’s 3rd birthday yesterday and it was delicious! Moist and the perfect amount of spices. Everyone loved it! I know I can always count on your recipes. Thanks!
Love this recipe! Tastes great
I didn’t have applesauce so I blended some ripe mango and used it as a 1 : 1 substitution and OMG the entire cake was devoured (by four people) within minutes, which is out of the ordinary for our family. I made it again with applesauce and actually prefer the blended mango, but other than that, kept everything the same. Highly recommend!
Dear Sally,
I have just found your website and I am trying some recipes 🙂 This recipe seems delicious. I made my own unsweetened applesauce using Granny Smith apples. My applesauce is sour. Is it ok if I use it in the recipe? I wonder if it sabotages the taste or not. I also want to shred the same Granny Smith apples in the cake. Would that be ok?
Thank you 🙂
Hi Fatima, Yes you can use your homemade applesauce and use Granny Smith apples for the 1 cup of shredded apples. The sugar in the cake and the frosting should keep the cake plenty sweet. Enjoy!
If make cupcakes, how long should they be baked and at what temperature please.
Hi Marilyn, see recipe note for cupcakes.
I made this cake as is and it was amazing! I also made it as a two layer cake but with Sally’s vanilla buttercream frosting and it was incredible (my Mom said it was the best cake she ever tasted and my husband told me not to lose this recipe). It’s s moist and flavorful . I will be making this over and over again. Thanks Sally!
Hey. I’m thinking of making this as a layered cake. Do you think chocolate ganache and cranberry coulis would work as layers in the cake? With brown butter cream cheese frosting?
I think both would be wonderful, but it would be a very flavorful cake. I don’t think anyone would complain though. A small slice would definitely satisfy. Sounds delicious.
Halved the recipe to bake in a 2 qt glass dish for 25 minutes and it came out great! I will definitely be making this again. I suggest serving with some chopped, toasted pecans.
I made the recipe as stated, using homemade applesauce and whisking together ingredients (though I am more accustomed to using a mixer). I was disappointed, because I didn’t find the cake to be moist at all! Shocking considering the apple, oil, and applesauce, but in fact, it was on the dry side. No one went back for seconds.
Hi Vicki, with this amount of moisture in the cake batter, it’s possible the cake was over-baked and that’s why it tasted dry. Regardless, thanks for trying the recipe and the feedback.
Can I use coconut oil in place of vegetable oil?
Hi Kim, melted (and slightly cooled) coconut oil works. Same amount.
Oh wow, this cake is amazing! I made it gluten-free for my daughter’s 10th birthday party and was told by one of her friends that this was the best spice cake she had ever eaten. Thank you Sally for another fantastic recipe!
Hi Sally! Can I add in walnuts and raisins?
Thank you!
Absolutely! Add a total of 1 cup of raisins and chopped walnuts to the cake batter.
Hi Sally! First, thank you for all the great recipes! Regarding this recipe I was wondering if I can use chesscake felling ?
How many applies did you use and what type? Going to make my for my daughter’s Birthday this weekend. First time not a box cake.
Hi Kathy, Start with one large apple and measure after you shred it, you want one cup of shredded apple. You can use any variety here!
This was so delicious! We made two 9” round cakes and put just one layer of cream cheese frosting in between – I didn’t want to frosting to overwhelm the flavor of the cake. The consistency is perfect, super moist. One of the spices is a bit overpowering and bothers the roof of my mouth – not sure if it’s the ginger or cloves? (And I’m Indian, so “too spicy” is saying something. :)) Not sure, but it’s still really good and I would make it again!
Can you substitute apple sauce with something else?
Definitely! Pumpkin puree or mashed bananas work very well.
OMG This cake was so moist and delicious. Highly recommend all the ingredients suggested. Next time around I’m doing raisins and walnuts for another. Yummmy
I have made this several times and always comes out great!
First time I didn’t have applesauce, apples or apple pie filling so I reduced the sugar and blended peach pie filling. The cake was gone in 10 minutes!
Second time I used applesauce and apple pie filling mashed in cupcakes. Made 3 dozen cupcakes that disappeared in minutes.
Grandkids love them.
I want to make this as a 3 layered cake. How would I modify the recipe?
Hi Olivia, you can simply divide this cake batter between 3 9-inch cake pans. The bake time will be a little shorter than the 2 layer cake instructions in the notes.
I tried this recipe as is, and it’s delicious! My family loved it to say the least. Thank you for sharing it. Now I have a birthday coming up so I wanted to make this cake layered instead but worry about the moisture and density feel it has. Does it dry up a bit when you split the cake batter and make it in two? Thank you very much!
Hi Maribel, We are so happy you enjoyed this recipe! For a layer cake the bake time is shorter so it doesn’t dry out. See the recipe notes for details.
I tried this for moms birthday.. Reduced sugar to 3/4 th cup.. Came out superb.. Thanks Sally.. Now I only follow your recipes for all cakes