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Spice Cake

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.
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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 5 hours
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

  • 9x13-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.