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
We baked this cake in a bundt pan. It took 50-55 minutes and was delicious and moist (as always)
Baked 40 minutes and it was so dry!
Between concrete block and a ball of cotton followed the receipe to the letter! Would have been great if cooked 25 minutes!
Hi Jeff! Did you use a 9×13 pan? Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
Is it possible to substitute applesauce with something like mashed bananas?
Hi Aiysha, Mashed bananas, zucchini, or pumpkin puree would all work in place of the applesauce, of course each would result in a different flavor.
Turned out good, but not as flavorful as I’d like. I’m going to double the spices next time. The frosting is incredible.
Instead of applesauce, could I sub homemade applebutter?
Hi Laura, apple butter is typically much sweeter than applesauce, so I don’t recommend that substitution.
This is the best, most moist cake I have ever made! I made it for my women’s Sunday School class and it became a favorite. It’s easy to make and I love the fact that it doesn’t require a mixer. I love to whisk! WARNING however. The last time I made it, I shredded the apples and carrots ( I use half and half of each to make a full cup- works wonderfully) but I let them sit for an hour before I used them. At least half a cup or more of liquid was drained out but I didn’t use it and the cake was drier than usual. Use your “shreds” right away. They hold a good bit of the needed moisture.
I love this recipe. This is a very delicious moist cake. The spices were perfect and the frosting is delicious.
This cake is very moist and delicious. I don’t know why yours was dry. Any cake recipe that I have ever made using oil is a moist cake. I wonder if you over baked yours.
Made this for my sister’s birthday. Made large cupcakes. They turned out beautiful, but when I ate one, it was quite heavy on the cinnamon and made it rather bitter. Will cut the cinnamon down next time.
This was a delicious spice cake. I was looking for something with warm flavors for the winter, but not too holiday-ish and this fit the bill! Since the instructions said to cover the cake if it got brown, I set my timer for 30 minutes to check it, and low and behold – it was done! The cake was moist and frosting was super tangy – perfect.
Hello! If I make this in an 8×8 pan how long should I bake the cake for?
Hi Meghna, this batter as written will be too much for an 8×8 inch square pan. You can try halving the recipe, or make it as is, fill your cake pan 1/2 way, and use the leftover batter for a few cupcakes. We’re unsure of the exact bake time for a square pan, but keep a close eye on it and use a toothpick to test for doneness.
Delicious! I didn’t have applesauce, so I subbed mayonnaise. I only had 3 eggs, so I added 4 Tbsp yogurt. Also, I used ginger jam instead of molasses, and I added in chopped pecans. It was terrific, even with all the substitutions.
So, you made a completely different cake
Hi! Would love to try this recipe but I don’t have apple sauce on hand. Could I maybe use pumpkin purée or sour cream instead? Perhaps maybe even yogurt? Would love to know any substitutions, thanks so much!
Hi Anny, Mashed bananas, zucchini, or pumpkin puree would all work in place of the applesauce, of course each would result in a different flavor.
Would this cake work in a Fall Trifle ?
I’m sure it would be delicious!
Hello, I can’t wait to try this recipe. Wondering if I could substitute 1 cup of sour cream for the shredded apples. I think it would help keep the moistness while changing the texture slightly from the shredded apples. Love your website, btw!! Thank you.
Is this cake good for stacking tiers, for a wedding cake? Also, could you suggest a cake that would be good with fig jam filling? Something fall-ish to go with the apple one. Thank you!
Hi Christine, Yes this cake should hold up nicely as a tiered cake and would be absolutely delicious with a fig filling. Let us know if you give it a try!
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. Thank you for such a fabulous recipe.
Do you have a recipe for a glaze or light icing that you can drizzle over it?
Hi Melissa, the brown butter icing from this Chai Spiced Cinnamon Swirl Bundt Cake would be delicious, or even this Vanilla Icing would work as well. Enjoy!
I would have to use a different option to apple and apple sauce as I am deadly allergic to tree fruits. Perhaps pumpkin purée?
Hi Collette, Pumpkin puree or mashed bananas work very well!
I am terrible at baking and cakes always scare me. I’m always afraid that they’ll be goopy in the middle or burnt around the edges or whatever.
This cake cooked up PERFECTLY. I am so relieved and pleased with the result. I made it for hubby’s birthday and everyone said it was great. Thank you so much for this recipe <3
Does the apple or carrot change the flavor to those flavors? Or a will they just enhance the spices? I don’t necessarily want it to taste like a carrot cake.
Hi Paula, It will taste a bit different if using carrots instead of apple, but it’s not as much carrot as a carrot cake. If you want to avoid a carrot flavor completely, we recommend sticking with apple (or even zucchini).
This is the best spice cake. I have made it several times and everyone loves it. My son’s girlfriend from Germany said it was just like her grandmothers apple cake. She had two pieces, took the leftovers home and she’s vegan! I have tried other recipes and I think it’s the combination of applesauce and shredded apples that make it moist.
My cake was dry, didn’t overbake. Husband thought it was dry. Baked 5 minutes less than recommended in recipe. Added molasses to mine, followed recipe. So, if I make again we would add 1/2 C sour cream and bake 10 minutes less. Icing was delicious.
Wow. She’s right, it doesn’t need frosting. It’s everything Sally says it is. I added a bit more cinnamon but otherwise made it exactly as written. Best cake ever.
Aside from a simple chocolate chip cookie recipe I made a few weeks ago, this is literally the first thing I’ve ever baked, from scratch or otherwise. Everything turned out perfectly, and it tastes absolutely amazing, better than I ever could have hoped for on my first attempt actually baking something. I will be saving this recipe forever, thank you so much for making it.
Can we substitutes anything for all the oil?
Hi Sandy, you could use melted coconut oil in place of the vegetable oil. Oil helps to guarantee a moist crumb. Hope you enjoy the cake!
Made the cake and absolutely loved it:) I’m going to make it again but would like to layer it between 3 6-inch cake pans. should I double the batter recipe to do this? And should I reduce or add time?
Thank you!
Hi Shelby! We recommend using the batter form our Spice Cupcakes to make a three layer 6 inch cake – more on baking 6 inch cakes in this post!
Could you sub butter for oil
Hi Tia, oil guarantees the most moist crumb in this cake. We recommend sticking with oil, as butter may make the cake a bit dry and even taste rubbery.
My daughter just made me this for an early birthday cake. I love spice cake and this might be the best I’ve ever had! She made it exactly as instructed but w/o the optional molasses. The cake was moist and rich, the frosting was much better than our usual vanilla frosting, and we will definitely make this again and again. Cheers!
Can I make this cake day before serving? I would wait to frost day of(?) How should I store it?
Hi Yvonne, you can make this cake one day ahead of time (and frost it) and store covered in the refrigerator. Or you can make it one day ahead of time (unfrosted) and store covered at room temperature or in the refrigerator.
Do you have to use shredd apple or fruit?
The shredded apple adds a lot flavor and moisture. We wouldn’t simply leave it out, but you can use shredded zucchini or carrot instead.
The shredded apple was really REALLY wet, so I tried to dry it off by patting my pile with a paper towel. I should have left the moisture, right? The cake is a little dry 🙁
We made this for my father-in-law’s birthday. He LOVE’S spice cake but the rest of the family does not. We were VERY happy with this cake. Everyone loved it! We are now a family of spice cake converts. Thanks so much!
For the shredded zucchini/carrot, should that be peeled before being shredded? Or can I leave the skin on?
Hi Lilly, No need to peel the zucchini before shredding. Enjoy!
A nice moist cake. I think I would like more spice next time. Will make again.