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The Ultimate Moist Classic Spice Cake with Tangy Cream Cheese Frosting

A slice cut from a moist spice cake layered with cream cheese frosting, sitting on a white plate.
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This recipe delivers an incredibly moist spice cake packed with warm autumn spices, paired with a rich, tangy cream cheese frosting. It is the best spice cake recipe for fall and holiday baking.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1/2 cup sour cream
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 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
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 inch pan.
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. This is your dry mix.
  3. In a separate medium bowl, whisk together the vegetable oil, applesauce, sour cream, eggs, buttermilk, and vanilla extract until combined. This is your wet mix.
  4. Pour the wet mix into the dry mix. Mix on low speed until just combined. Do not overmix; a few small lumps are fine. Overmixing develops gluten and kills moisture.
  5. Divide the batter evenly between your prepared pans.
  6. Bake layer cakes for 30 to 35 minutes, or a 9×13 pan for 35 to 40 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. While the cake cools, make the cream cheese frosting. Beat the softened cream cheese and butter together in a large bowl until smooth.
  9. Gradually add the powdered sugar, beating until fully incorporated.
  10. Mix in the vanilla extract, salt, and lemon juice until the frosting is light and fluffy. The lemon juice adds the necessary tang to cut the sweetness.
  11. Once the cake layers are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top.
  12. Frost the top and sides of the cake with the remaining cream cheese frosting.
  13. If desired, top with chopped pecans or a light dusting of cinnamon before serving.

Notes

  • The combination of oil, applesauce, and sour cream is the secret to this incredibly moist spice cake texture. Do not substitute the oil for butter in the cake batter.
  • If you do not have buttermilk, mix 1/2 cup of milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This old fashioned spice cake tastes even better the next day once the spices have fully bloomed.

Nutrition

Find it online: https://kitchenslang.com/moist-classic-spice-cake-recipe/