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
Hi there! I am looking to make this cake as a 3-layer cake for a Christmas Dinner show-piece. Wondering 2 things – 1: Will this ingredient quantity work if I split this over 3 9-inch cake pans as opposed to 2? and 2: Going back and forth between using the cream cheese buttercream as written in the coconut cake recipe, and just doing a swiss or Italian meringue buttercream with basic vanilla flavoring. Any thoughts?
Lastly, I’m planning on doing a mulled wine jam layer in between 🙂
Hi Garry, you can 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. We love this cake with a cream cheese icing, but let us know what you decide and how it turn out with the jam layer!
This recipe looks amazing! I was wondering if I could use more applesauce instead of the shredded apple or carrots or zucchini? My friend doesn’t like the texture. Or do you have any other suggestions for substitutions.
Normally I use a boxed spice cake mix, but cannot find them in the store.
When I make it from box, I use a can of pumpkin puree instead of the eggs and oil.
I dont really want to use eggs, oil, applesauce or milk products in my cake.
One is allergic to milk, and the other is vegan.
Hi there! Any advice on how to remove the grated apple and keep the cake nice and moist? More applesauce? A dairy of some kind? Much appreciated 🙂
Hi Ben, the best replacement for the apple here would be shredded zucchini or carrot. Hope you enjoy the cake!
I’m wondering if I could substitute crushed pineapple for the applesauce. I have some leftover from a carrot cake I made…..in my head it seems like it would work fine but wanted your opinion. Thank you.
I made this and the Best Banana Cake, cut them in half and layered them with the cream cheese frosting from this recipe for my sister’s birthday. This might be the best cake I’ve ever baked!
Should I peel the apple before grating? And any particular variety of apple recommended?
Hi Jackie! We usually do, but it’s not completely necessary. We love granny smith apples for baking!
Hi Sally,
My moms favorite cake is spice cake and I wanted to make this cake for her birthday but I wanted to do it as a layer cake and decorate it with the pretty roses you decorated your traditional birthday cake with. That recipe uses buttercream icing. Will the buttercream cream icing be just as good on this spice cake? I am assuming the cream cheese icing won’t hold as well when decorating.
Hi Emery, absolutely, you can use vanilla buttercream frosting with this cake (either to cover it or just for the decorations). You’re correct — the buttercream frosting will hold it’s shape much better than the cream cheese frosting!
How would you add extra moisture if you didn’t want to use grated apple or carrot?
Made this cake, but used your Vanilla Buttercream recipe as the frosting! It is delicious and very moist! Loved the cake and the creamy frosting!
I am needing to make this into a 3 teir cake but im nervous about it being stable enough…i wont be using the cream cheese frosting. Any tips?
Hi Jennifer! This cake should hold up as a tiered cake with the proper cake boards and dowels for support.
Hi Sally, what a great recipe! This is the first time I make spice cake and it turned out delicious. I ran out of apple sauce so instead I grated two apples instead of one. I also ended up making it in a Bundt pan and baked it for 45 minutes. Came out perfect!!
What is the best type of apple to use in this recipe?
Hi Judith, you can use your favorite variety — we often like Granny Smith, Fuji, or Pink Ladies.
I simply love it. I tried this recipe today and it turned out so deliciously yummy and moist and flavorful. Before putting it away I couldn’t resist and finished quarter of it 😉 Thank you for sharing such lovely recipes with us.
Would this do well as a triple layer 6 inch cake also? Was thinking about it for a special fall birthday .
Would adjust the bake time.
Hi Denise! Our spice cupcakes recipe would make the perfect amount of batter for a three layer 6 inch cake. Otherwise you can reference our cake pan conversions guide to adjust this recipe. You can use our 6 inch cakes post for a reference on baking time. Enjoy!
This is moist and delicious spice cake! I like the addition of applesauce and grated apple, it gave an extra kick of flavor! Easy to make, and I had all of the ingredients on hand! I didn’t make the cream cheese icing, I dusted with powdered sugar and topped with a dollop of whipped cream. Awesome recipe! Thx:)
Hi Sally!
If I wanted to make this recipe with just cinnamon, how much would you use?
Hi Kristy, you can try replacing the other spices with an equal amount of cinnamon (in addition to the called for amount of cinnamon).
I made this recipe and I felt that it could be a little more moist than what it was. I did use molasses does that make it less moist.
Hi Linda, the molasses should not make the cake less moist. How were you measuring your flour? Be sure to spoon and level (or weight measure) your flour, otherwise you risk adding too much to the batter which can dry out the cake. Over baking (even by just a minute or two!) can also contribute to a dry cake. Thank you for giving this recipe a try!
Would like to use the same amount of pumpkin instead of applesauce. Will that work?
Hi Beth, Definitely! Pumpkin puree would work very well in the place of applesauce. You may also love our recipe for pumpkin cake as well – pure pumpkin and spice flavors in that cake.
Do you think this cake recipe would be stable enough to use as the middle tier of a 3 tiered wedding cake? The middle tier would be an 8 inch 3 layer cake.
It shouldn’t be a problem as the center tier.
Could I use this recipe for cake pops?
Definitely!
Hi could you tell me why it didn’t cook in the centre ?
It was baked at 175 for 55 mins
I added toasted chopped walnuts and a teaspoon of orange zest. Love it! It will be a staple in my go to recipe collection.
Thank You!
I have made this recipe many times over the years, with no changes other than making it as a layer cake. It turns out perfect every time! It is my dad’s absolute favorite, and I am in the process of making it for Father’s Day as we speak! So delicious and easy!
I Made this delicious spice cake for my uncles birthday yesterday, and it was a big hit!
It is so moist and I loved the little apple slices in it. Thank you so much for this recipe!
Would definitely give it 5 stars.
I want to make this! I have no vegetable oil.
Would olive, canola or peanut work?
Thank you. Looks amazing!
Hi Tammy, canola oil would be your best bet of the those three. The others could work, but the taste and texture may change slightly. Melted coconut oil is also an option. Hope you enjoy the cake!
I would like to make this as a layer cake. Will the frosting proportions given make enough frosting for a 2 layer 9 inch cake?
Hi Mary Rose, yes, this frosting should yield enough for a thin layer around your layer cake. Feel free to 1.5x the frosting if you’d like to have a little more!
Since we have been doing KETO since the 1st of January, I did not have all of the ingredients and the shops are closed on Sundays so I ended up substituting a few things.
1. I did not have any applesauce or apples, so I substituted with Crème fraîche
2. I did not have any more Zucchini after last nights dinner so I left it out
3. I don’t like using Oil in Baking, so I used Irish butter
4. I halved the nutmeg, added an extra half teaspoon of Ginger and Cinnamon
5. I added a little AllSpice and Cardamon
6. I used Spelt Flour.
7. I added two Espressos to the batter.
I was low on cream cheese so I made an Ermine Frosting pepped up with espresso. I was out of Milk so I made it with whipping cream diluted with water.
The cake ended up very delicious. Next time I will follow the recipe exactly.
Hi Danielle, thanks so much for giving this recipe a try! If your cupcakes came out dry, is it possible that they were a bit over baked? That’s often the culprit for dry cakes / cupcakes. And did you use the spoon and level method to measure your flour? We also share more tips on how to prevent dry and dense cakes in this blog post — hopefully some of these tips will be helpful for next time!
This recipe looks amazing. I have been tasked to bake a spice cake with cream cheese frosting for a birthday and I need a half sheet cake size. Can I double this recipe, would that be enough? Thanks!!!!
Hi Michelle! We’re unsure exactly how much batter you would need for that pan, here is everything you need to know about converting recipes to different Cake Pan Sizes.
Does this need refrigeration if I leave the frosting off and make into cupcakes?
Hi Bob, unfrosted cupcakes will stay fresh for a day or two without refrigeration. If you plan to store them longer than that we would stick with the fridge since they’re so moist. Enjoy!
Very nice moist cake and easy to make. We added the molasses which gives a rich flavor. It reminds me of the first spice cake I made in which the spices needed to be increased. Doubled the spices in the next batch. Don’t know if the molasses hinders the spicy flavors.
So, I made this with mashed bananas 240 grams and 1 cup fine shredded zucchini, and 3 tablespoon cinnamon. And didn’t add any other spices.. and ohh boy.. they are so delicious <3 everyone I served it too absolutly loved them.. thank you so much for your delicious recipes <3
My daughter’s birthday always falls during Lent and she and my granddaughters give up chocolate during Lent. So I was looking for a recipe for a special birthday cake. This did not disappoint. I used the shredded apple; next time, I might try the shredded carrot. I made it in a Bundt pan and baked it about 40 minutes. The only problem I had was getting it all out of the pan . . . but I remedied the not-so-pretty look with cream cheese frosting. I put a little green food coloring in it and my grandson was sure that he tasted mint. 🙂 I will make this again. It was so moist!
My uncle loves spice cake but does NOT love cream cheese so I make this yummy cake with a molasses buttercream that picks up all the flavor notes in the cake. Perfect!
I would love your molasses buttercream recipe if you would share K Simmons.