Dessert

Super Moist Spice Cake Recipe

Name: Super Moist Spice Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 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; preferably Grandma’s brand); 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

ByMaya Arden August 22, 2026August 22, 2026

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Introduction

This Super Moist Spice Cake is a comforting, flavorful dessert perfect for any occasion. Infused with warm spices and shredded apple, it offers a tender crumb and rich brown butter cream cheese frosting that will delight your taste buds.

A close-up of a single square piece of soft brown cake with a moist, crumbly texture, topped with a thick, smooth layer of creamy white frosting that has a lightly speckled surface. The cake sits on a white plate with a rustic brown speckled and wavy edge. A silver fork is cutting into the cake from the right side, lifting a small piece of cake with frosting, showing the thick frosting layer covering the entire top. The background is softly blurred with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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; preferred Grandma’s brand)

1/4 cup (4 Tbsp; 56g) unsalted butter, cut into 4 slices (for frosting)
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 (for frosting)
Pinch of salt (for frosting)
Optional garnish: sprinkle of ground cinnamon or nutmeg

Instructions

Step 1: Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
Step 3: In a medium bowl, whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using). Pour the wet ingredients into the dry ingredients and whisk until combined; small lumps are fine. Fold in the shredded apple until incorporated.

Step 4: Spread the batter evenly into the prepared pan. Bake for 38–40 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. If the top browns too quickly, loosely cover with foil after 25 minutes.
Step 5: Remove the cake from the oven and cool completely on a rack.
Step 6: To brown the butter, place the sliced butter in a light-colored skillet over medium heat. Stir constantly as it melts and foams. Continue cooking until it turns a light caramel-brown with a nutty aroma, about 5–7 minutes. Immediately transfer to a heatproof bowl, including brown bits, and cool for 10 minutes. Then refrigerate until solidified.

Step 7: In a large bowl, beat the solidified brown butter on high speed until creamy. Add cream cheese and beat until smooth. Scrape the bowl as needed. Add confectioners’ sugar, vanilla, and salt. Beat on low for 30 seconds, then increase to high and beat 2 minutes more.
Step 8: Spread the frosting over the cooled cake. Optionally, sprinkle cinnamon or nutmeg on top. Refrigerate for 30 minutes to set the frosting before slicing.

Tips & Variations

For a different twist, substitute shredded apple with shredded carrot or zucchini.

Use a light-colored pan to better monitor the browning of butter when making frosting.
If you don’t have molasses, you can omit it—the cake is still delicious without it.

Storage

Store the leftover cake tightly covered in the refrigerator for up to 5 days. Before serving, you may want to let it sit at room temperature for 15–20 minutes for best flavor and texture. The frosting is rich, so slicing is easier after chilling.

How to Serve

This close-up image shows a square piece of moist, brown cake with a crumbly texture, topped with a thick, smooth layer of creamy white frosting that has a few swirls and is lightly sprinkled with brown specks, resembling cinnamon or nutmeg. The cake is part of a larger batch cut into squares, resting on a white marbled textured surface with some crumbs scattered around. The frosting layer covers the entire top evenly and appears soft and rich. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

All-purpose flour works best for this recipe to achieve the proper texture. Using whole wheat or gluten-free flour will alter the crumb and may require adjustments.

Is it possible to make this cake without the cream cheese frosting?

Yes, the cake itself is moist and flavorful on its own. You can simply dust it with powdered sugar or serve with a dollop of whipped cream if preferred.