Spice Cake Recipe (Super Moist & Easy)

Three wrinkly apples staring at me from the counter at 9 PM on a Tuesday created an aggressive craving for autumn vibes and this spice cake recipe. I usually buy baked goods from the grocery store bakery like a civilized person, but this cake changed me.

I almost burned the butter while watching reality TV, then somehow produced the most moist homemade spice cake I have ever eaten. Shredded apple disappears into the batter and adds enough moisture to make the cake forgiving, even when you lose track of the baking time for a few minutes. The brown butter cream cheese frosting finishes every slice beautifully. Here is exactly how I do it.

Why You’ll Love This Recipe

• Zero mixer required. You can mix the cake batter by hand, which means fewer dishes for you to ignore in the sink.
• Forgiving texture. Oil and applesauce create an easy fall spice cake from scratch that refuses to dry out.
• Aggressively autumnal. Warm cinnamon, ginger, nutmeg, and cloves make the kitchen smell like October.
• Versatile sizing. You can bake the cake in a 9×13 pan or turn it into a more formal fall layer cake.

Tools You’ll Need

Nothing fancy, I promise.

• 9×13-inch baking pan The absolute workhorse of my kitchen because layer cakes usually end in tears for me.
• Light-colored skillet. A pale skillet helps you see the butter change color before it burns.
• Box grater. A box grater turns the apple into fine shreds that disappear into the batter.
• Electric mixer. The mixer creates smooth brown butter cream cheese frosting.

Ingredients

For the Cake

• 2 1/2 cups all-purpose flour – Spoon and level it so you do not end up with a brick.
• 2 teaspoons baking powder – Check the expiration date.
• 1 teaspoon baking soda – Again, check the date.
• 1/2 teaspoon salt – Do not skip this, it balances the sugar.
• 1 1/2 teaspoon ground cinnamon – The MVP of the spice cabinet.
• 1 teaspoon ground ginger – Adds a nice warm kick.
• 1/2 teaspoon ground nutmeg – Freshly grated if you are fancy, out of the jar if you are me.
• 1/2 teaspoon ground cloves – A little goes a long way.
• 1 cup vegetable oil – This is the secret to why it stays so soft.
• 1 3/4 cup packed brown sugar – Light or dark, whatever is clumped up in your pantry.
• 1 cup unsweetened applesauce – More moisture, zero guilt.
• 4 large eggs – Room temperature if you can remember to take them out.
• 2 teaspoons pure vanilla extract – Measure with your heart.
• 1 cup shredded apple – This melts into the batter and makes it incredible.
• 1 Tablespoon molasses – Optional, but it gives that deep gingerbread vibe.

For the Frosting

• 1/4 cup unsalted butter – We are browning this, so do not use margarine.
• 8 ounces full-fat brick cream cheese – Do not buy the tub kind, it will turn into a puddle.
• 2 1/2 cups confectioners’ sugar – Sift it if you hate lumps.
• 1 teaspoon pure vanilla extract – The good stuff.
• pinch of salt – To cut the sweetness.

How To Make Spice Cake

Set your oven, grate an apple, and prepare your kitchen to smell better than a fancy candle shop.

1. Preheat and prep: Preheat the oven to 350°F (177°C) and grease your pan. If you skip greasing, you will be eating this straight out of the pan with a fork, which honestly is not the worst fate.
2. Mix the dry: Whisk the flour, baking powder, baking soda, salt, and all those cozy spices in a big bowl. Make sure there are no massive clumps of baking soda hiding at the bottom.
3. Mix the wet: Whisk the oil, brown sugar, applesauce, eggs, vanilla, and molasses together. Pour this into the dry ingredients and gently mix. Some lumps are fine—do not overmix or the cake gets tough. Fold in the shredded apple.
4. Bake it: Spread the batter into the pan and bake for 38–40 minutes. If the top gets too dark, throw some foil over it at the 25-minute mark.
5. Cool it down: Let the cake cool completely. If you frost a warm cake, you will have soup.
6. Brown the butter: Melt the butter in a skillet over medium heat, stirring constantly. It will foam, then turn golden brown with dark specks. Pour it into a bowl immediately so it stops cooking, then stick it in the fridge to solidify. Do not walk away during this step, it burns fast.
7. Whip the frosting: Beat the solidified brown butter until creamy, add the cream cheese, and mix. Add the powdered sugar, vanilla, and salt, and beat until fluffy.
8. Frost and chill: Spread that glorious spice cake with cream cheese frosting recipe all over the cooled cake. Chill it for 30 minutes to set before slicing.

Perfect Pairings

These go perfectly with a total lack of self-control.

• A cold glass of milk balances the sweet frosting.
• A massive mug of black coffee cuts through the rich cream cheese topping.
• A holiday potluck gives this cake the audience it deserves.
• Soft sweatpants and a chilly Sunday afternoon complete the experience.

Spice Cake

This spice cake recipe proves that wrinkly apples, pantry spices, and a little brown butter can create an impressive autumn dessert. This spice cake with cream cheese frosting recipe uses oil, applesauce, and shredded apple to create a moist homemade spice cake that stays tender even after refrigeration. Whether you bake it as a sheet cake or shape it into a fall layer cake, this easy fall spice cake from scratch earns a permanent place in your baking rotation.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 50 minutes mins

Total Time 5 hours hrs

Servings: 12 servings

Course: cake

Cuisine: American

Ingredients Equipment Method Notes

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

Equipment

• 9×13-inch baking pan
• Light-colored skillet
• Box grater
• Electric mixer

Method

 

1. 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.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
3. 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.
4. 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).
5. Remove the cake from the oven and set on a cooling rack. Allow to cool completely.
6. 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.
7. 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.
8. 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.
9. Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Recipe Notes

Make Ahead & Freezing:
Prepare the cake through step 5. Cover and keep at room temperature for up to 2 days or freeze for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, then continue with step 6.

Pan Options:
A glass 9×13-inch pan or quarter sheet pan works well for this cake.

Oil:
Use vegetable, avocado, canola, or refined coconut oil. If using coconut oil, keep all other ingredients at room temperature. Avoid melted butter, which can make the cake dry. You can replace a small amount of oil with unsweetened applesauce, but too much can make the cake dry or rubbery.

Applesauce:
Use unsweetened applesauce. You can also use mashed banana, pumpkin puree, or canned crushed pineapple, but the flavor will change.

Shredded Apple:
You can omit the shredded apple, carrot, or zucchini. The cake stays moist without it. Chopped apple also works.

Brown Butter Frosting:
See a detailed guide on how to brown butter if needed.

Layer Cake:
Use three 8-inch or two 9-inch round pans. Bake for about 25–26 minutes. The listed frosting makes enough for a thin 2-layer cake. For a 3-layer cake or 2 dozen cupcakes, use the larger brown butter cream cheese frosting recipe.

Bundt Cake:
Use a greased 10-cup or larger Bundt pan. Bake at 350°F (177°C) for 55–65 minutes. Check after 50 minutes and loosely cover with foil if the top browns too quickly. Cool in the pan for 1 hour before inverting.

Cupcakes:
Fill liners 2/3 full and bake at 350°F (177°C) for 19–21 minutes. This makes about 24 cupcakes. Use the larger frosting recipe for enough frosting.