This spice cake is so unbelievably MOIST and full of toasty spice flavor in every bite. It's super quick and easy to whip up and comes out perfect every time. Topped with a silky smooth cream cheese frosting and some chopped nuts, it's the ULTIMATE warm and cozy cake!
what makes this spice cake SO GOOD?
Autumn is in full swing and it calls for sugar, spice, and everything nice. And nothing screams "spice" quite like a fall spice cake! This cake is unmistakably warm and cozy, with the SOFTEST texture, plenty of incredible flavor, and finished off with a silky and dreamy cream cheese frosting. Let's take a quick look at the individual parts that make this cake so incredible:
- Spices - A cozy mix of cinnamon, ginger, allspice, cloves, nutmeg, and black pepper (yes, black pepper!) There's just the right amount to add to the warm and toasty vibe of the cake without being overpowering. I go into more detail about the black pepper below, but it really does take the whole thing over the top!
- Dark brown sugar - I love using DARK brown sugar for this cake because it makes the cake extra moist and adds a nice light molasses taste.
- Sour cream - Also helps with keeping the cake moist and it adds some richness and tang.
- Oil - The oil will create a noticeably softer cake. While a butter cake will set up after the cake cools down, oil will keep it spongy and plush because oil doesn't solidify at room temperature. Butter is usually great for adding flavor, but because this cake has so many other flavors going on, you really don't need it.
- Apple sauce - A very common ingredient in spice cake. Keeping with the "moist" theme, this adds SO much moisture and makes for an unbelievably soft and tender cake.
- Ease - Above all else, this cake is so easy to make. Whisk together wet and dry ingredients then combine and you have yourself the cake batter all ready for baking! Making this into a sheet cake also makes decorating a breeze, so this is truly such a quick and easy cake recipe.
black pepper... in cake??
It sounds strange, but adding black pepper to sweet recipes is not unheard of. It's quite a popular not-so-secret secret ingredient that's used in pumpkin pie recipes, but it also works so well in this cake.
Black pepper won't change the flavor of the cake, but it adds a little "kick" that's otherwise missing without it. It enhances and draws out the spiciness of all the other warm spices and makes them taste a little more potent. It's really not noticeable AT ALL and no one will be able to tell it's there unless you tell them. But it adds an extra something special!
how to make spice cake
Making this spice cake is so incredibly easy: all it takes is whisking together wet and dry ingredients then combining! Decorating is also super quick and easy because it's just one layer. That being said, here are a few tips to keep in mind to ensure the cake comes out flawless!
- Flour: Always measure your flour by weight or (if using cups) by lightly spooning it into your measuring cup. Don't scoop the measuring cup directly into the bag of flour or it can cause it to condense and pack in more weight. This is quite a forgiving cake batter, but it's still important to keep this in mind!
- Unsweetened apple sauce: Make sure the apple sauce you use is unsweetened to ensure the cake doesn't come out overly sweet.
- Dark brown sugar: It contributes to the cake's soft texture and warm flavor, so don't substitute it! You also need a bit of granulated sugar to help give the cake some structure and to make sure it doesn't end up too moist.
- Vegetable oil: If you don't have vegetable oil, any other neutral flavored oil will work in its place. Some great alternatives are peanut, canola, or corn oil. Olive oil would technically work, but I find it can be quite overpowering in a recipe like this. Melted butter also technically works, but the cake will bake up firmer / drier.
- Sour cream: Greek yogurt makes a great substitute if you don't have sour cream - I would just add ½ a teaspoon of apple cider or white vinegar to compensate for the lost acidity. Make sure whatever you use is full fat for the best flavor and texture!
- Mixing: Be careful not to overmix the cake batter after combining the wet and dry ingredients. Overmixing can overwork the gluten in the flour and make the cake tougher. There should be some small clumps in the batter!
- Block cream cheese: For the frosting, it's important to use cream cheese sold in blocks or bricks. Block cream cheese is firmer and sturdier than cream cheese spread which usually contains more moisture to make it softer and more spreadable. Using cream cheese spread can cause the frosting to come out overly soft. Also avoid low fat cream cheese for the same reason: it's higher in moisture and yields a softer frosting.
- Powdered sugar: It's always best to sift powdered sugar for frostings, especially if you store your sugar for longer periods of time. As powdered sugar sits, it will slightly harden and clump up, which will create an uneven frosting texture if used without sifting.
best pan for baking spice cake
I almost always recommend using a light colored, heavy duty metal pan whenever you're baking a cake. It heats the most evenly (when compared to glass or ceramic) which ensures the edges of the cake brown nicely while the center remains moist.
Pans made out of materials like glass or ceramic will take longer to heat on the outside, which can often lead to a dry cake. On the other hand, thin, flimsy, and/or dark colored metal pans absorb heat a little too well and can burn the outside of cake before the center has a chance to bake through. I personally love and recommend this 9x13" baking pan.
what to do if your frosting is too soft
Cream cheese frosting can whip up to a soft, droopy consistency if your butter / cream cheese has been left to soften for too long or if it's a particularly warmer day in your home. The simple fix is to just pop it into the fridge after whipping it up! The butter and cheese will firm up when chilled, making the frosting a lot easier to work with.
storage
This spice cake can be stored at room temperature for up to 3 days before frosting. Once the frosting is on the cake, it needs to be kept in the fridge because of the cream cheese. Spice cake will keep for about 4-5 days in the fridge - and it'll stay moist the entire time! Keep the cake covered with plastic wrap and try to avoid cutting into it before you plan on serving it to protect the center from air.
The cake will still be soft straight from the fridge (again thanks to the oil), but the frosting will harden because of the butter and cream cheese. So set the cake out on your counter for 5-10 minutes before serving if you want a softer top!
check out these other fall recipes!
• Apple Coffee Cake
• BEST Pumpkin Muffins
• Cinnamon Roll Cheesecake
• Brown Butter Snickerdoodle Cookies
• Spiced Pumpkin Truffles
• MOIST Maple Cake
Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.
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Moist Spice Cake
- Total Time: 1 hour 55 minutes
- Yield: 9x13" cake
Description
This spice cake is SO MOIST and full of toasty spice flavor in every bite. It's topped with silky cream cheese frosting and is the best cake for fall!
Ingredients
Spice Cake:
- 2 ¾ cups (355g) all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- pinch of black pepper (optional) *see notes
- 1 ½ cups (300g) dark brown sugar, packed
- ½ cup (100g) granulated sugar
- 1 cup (240mL) vegetable oil
- 1 ⅓ cups (355g) unsweetened apple sauce
- 3 large eggs
- 1 cup (240g) full fat sour cream
- 2 teaspoons pure vanilla extract
Cream Cheese Frosting:
- 8 oz block full fat cream cheese, room temperature
- ½ cup (115g) unsalted butter, room temperature
- 4 cups (465g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- chopped pecans or walnuts (optional - for topping)
Instructions
Spice Cake:
- Preheat your oven to 350F. Grease a 9x13" baking pan and line the bottom and sides with parchment paper.
- In a medium bowl, whisk together all the dry ingredients (flour, baking powder, baking soda, salt, and spices).
- In a large bowl, whisk together all the remaining wet ingredients for the cake (brown sugar, granulated sugar, oil, apple sauce, eggs, sour cream, and vanilla).
- Add the dry ingredients to the wet ingredients and whisk together until streak free. A few small lumps are fine.
- Pour the cake batter into your prepared baking pan. Bake in the center of your preheated oven for 35-40 minutes or until a skewer inserted into the center comes out with a few moist crumbs but no wet batter.
- Cool the cake completely to room temperature in the pan before frosting.
Frosting:
- In a large bowl, combine cream cheese and butter.
- Use an electric mixer fitted with the paddle attachment to cream together until smooth.
- Add about half of the powdered sugar and whip on low speed to combine. Scrape down the bottom and sides of the bowl then add the remaining powdered sugar and mix on low to dissolve.
- Scrape down the bowl again then add the vanilla. Whip on medium-high speed until smooth and creamy. If the frosting is too soft, pop it into the fridge for 30-60 minutes to allow it to firm up.
- You can serve the cake straight from the pan or pull it out and onto a serving board. Once you have the cake where you want it, frost the cooled cake and top with chopped nuts (if using) then slice and serve!
Notes
* Adding a small pinch of black pepper may sound strange, but it helps enhance the flavor of all the other spices (and you won't even be able to tell it's there!) You can leave it out if you'd prefer but I really recommend giving it a try!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Cakes
Enjoy!
Cathy Murray says
Can you make this gluten free? Also as a. Bundt cake
Kay says
This is the best spice cake I have ever had. I will definitely make it again. Had to cook it an extra 10 minutes.
karren says
I made this cake to the letter. When i pulled it from the oven i tested for doneness with a toothpick and it was perfect. A couple of hours later the center had sunk down. I made this for a family gathering tomorrow, now what do I do? Will it still taste, ok?
Care says
I made this cake, however I did change up a bit. I did not use cloves or nutmeg because of an allergy, but I did use double allspice. It was moist and flavour was good. I will make again for sure. I do have pictures
Michelle R. says
So delicious! I didn't have any all spice so I added more ground cloves and cinnamon. Very most and will be making this again. I added the pepper to. Could not taste that at all.
Michelle R. says
So delicious! I didn't have any all spice so I added more ground cloves and cinnamon. Very most and will be making this again. I added the pepper to. Could not taste that at all.