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Super Moist Spice Cake Recipe

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★★★★★

4.5 from 55 reviews

This Super Moist Spice Cake is a perfectly spiced and tender cake made with a blend of warm spices, moist applesauce, and shredded apple for extra texture. Topped with a luscious browned butter cream cheese frosting, it’s a delightful dessert that combines traditional flavors with a rich, buttery finish. Ideal for cozy gatherings and celebrations, this cake is easy to prepare and bakes up beautifully in a 9×13-inch pan.

Ingredients

Scale

Cake 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)

Brown Butter Frosting Ingredients

  • 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

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan with butter or non-stick spray. Setting up the pan ensures the cake bakes evenly and is easy to remove.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This ensures the leavening agents and spices are evenly distributed.
  3. Combine Wet Ingredients: In a medium bowl, whisk the vegetable oil, brown sugar, unsweetened applesauce, eggs, vanilla extract, and molasses (if using) until well combined. The brown sugar adds moisture and sweetness, while the applesauce keeps the cake tender.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and whisk until just combined, allowing some small lumps. Then gently fold in the shredded apple (or carrot/zucchini) until evenly mixed.
  5. Bake the Cake: Pour the batter evenly into the prepared pan and smooth the surface. Bake in the preheated oven for 38 to 40 minutes. Keep an eye on the cake, and if the top browns too quickly around 25 minutes, cover loosely with aluminum foil. The cake is done when a toothpick inserted in the center comes out clean with a few moist crumbs.
  6. Cool the Cake: Remove the cake from the oven and transfer it to a cooling rack. Allow it to cool completely before frosting to ensure the frosting sets properly.
  7. Brown the Butter: Place the sliced unsalted butter in a light-colored skillet over medium heat. Stir or whisk constantly as the butter melts, foams, and begins to brown, developing a nutty aroma and golden-brown color with lightly browned specks. Once browned, immediately remove from heat and pour into a heatproof bowl, including the browned solids. Let cool 10 minutes, then refrigerate until completely cool and solidified.
  8. Make the Frosting: Using a handheld or stand mixer with a paddle attachment, beat the solidified brown butter on high until creamy and smooth. Add the softened cream cheese and beat until fully combined and smooth. Scrape down the bowl. Add confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then on high speed for 2 minutes for a fluffy consistency.
  9. Frost the Cake: Spread the browned butter cream cheese frosting evenly over the cooled cake. Optionally sprinkle with a little ground cinnamon or nutmeg for garnish. Refrigerate for 30 minutes before serving to allow the frosting to set and make slicing easier.
  10. Storage: Cover leftover cake tightly and store in the refrigerator for up to 5 days to maintain freshness and texture.

Notes

  • Use a 9×13-inch glass baking pan for best results, but an 8×8 or 9×9-inch pan can be used; baking time will need adjustment.
  • Lightly browning the butter is essential for the frosting’s rich flavor—watch carefully to prevent burning.
  • The shredded apple adds moisture and texture but can be swapped with shredded carrot or zucchini for variation.
  • If the cake top browns too quickly, covering with foil helps prevent burning while letting the inside bake through.
  • If a thicker frosting is preferred, add a little more confectioners’ sugar gradually.

Keywords: spice cake, moist cake, brown butter frosting, cream cheese frosting, autumn dessert, apple spice cake, homemade cake

Find it online: https://flavorsbymaya.com/super-moist-spice-cake-recipe/