Print

Super Moist Classic Spice Cake with Silky Cream Cheese Frosting

Close-up of a thick slice of moist spice cake topped with creamy white frosting, resting on a wooden board.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake the best spice cake from scratch! This recipe delivers an incredibly moist, tender crumb packed with warm cinnamon, nutmeg, and ginger. Top it with a silky cream cheese frosting for the ultimate autumn dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water or hot brewed coffee
  • For the Frosting: 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. Add the oil, applesauce, sour cream, eggs, and vanilla extract to the dry ingredients. Beat with a mixer on medium speed for two minutes until well combined. The batter will be thick.
  4. Carefully pour the hot water or coffee into the batter and mix on low speed until just combined. The batter will be thin; this is correct for a moist cake.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. To make the cream cheese frosting, beat the softened cream cheese and butter together until smooth and creamy.
  9. Gradually add the powdered sugar, beating until incorporated. Mix in the vanilla extract and milk, one tablespoon at a time, until you reach a smooth, spreadable consistency.
  10. Once the cakes are completely cool, frost the first layer, place the second layer on top, and frost the top and sides of the cake.

Notes

  • Using hot coffee instead of hot water deepens the flavor profile without making the cake taste like coffee.
  • For an extra cozy touch, sprinkle chopped pecans or walnuts over the frosted cake.
  • This recipe makes an incredibly soft cake; handle the layers gently when assembling.
  • See more great recipes like this on our Pinterest account!

Nutrition

Find it online: https://kitchenuser.net/moist-spice-cake-recipe-super-moist/