Description
This Super Moist Spice Cake delivers a perfect balance of warm spices and moist, tender crumb. Featuring a blend of cinnamon, nutmeg, cloves, and ginger, it’s a cozy treat ideal for gatherings or special occasions. The cake is topped with a creamy cinnamon cream cheese frosting that adds richness without overpowering the spice flavors.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 3/4 cup vegetable oil
- 1 cup unsweetened applesauce
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 2 teaspoons vanilla extract
Frosting Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan to ensure the cake doesn’t stick after baking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, cloves, and ginger. This ensures the spices and leavening agents are evenly distributed.
- Beat Wet Ingredients: In a separate large bowl, beat the eggs along with brown sugar and granulated sugar until the mixture is creamy and well combined, creating a smooth base for the cake batter.
- Add Remaining Wet Ingredients: Incorporate the vegetable oil, unsweetened applesauce, buttermilk, and vanilla extract into the beaten egg and sugar mixture. Mix until all ingredients are combined, creating a moist batter.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender and airy.
- Pour and Bake: Pour the batter into the prepared baking pan, smoothing the top evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting. Cooling prevents the frosting from melting.
- Prepare Frosting: In a mixing bowl, beat together softened cream cheese and unsalted butter until creamy and smooth. Gradually add powdered sugar, vanilla extract, and ground cinnamon. Beat until the frosting is light and fluffy.
- Frost and Serve: Spread the cinnamon cream cheese frosting evenly over the cooled cake. Slice into 12 servings and enjoy this moist and flavorful spice cake.
Notes
- Ensure the cake is completely cool before frosting to prevent the frosting from melting and sliding off.
- You can substitute buttermilk with an equal amount of milk plus 1 tablespoon vinegar or lemon juice, let it sit for 5 minutes before use.
- For a vegan option, replace eggs with flax eggs and use dairy-free cream cheese and butter substitutes.
- This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to 5 days.
- Adding walnuts or pecans to the batter can add a nice crunch if desired.
