Spice cake is what I was trying to make when I burned the first batch.
Not badly- just enough that the edges got dark and crispy while I was helping Liam with his homework. When I pulled it from the oven, he looked up from his math worksheet and said, "Mom, it smells like you cooked fall too long."
He wasn't wrong. But here's the thing: even that slightly overdone cake disappeared by the next morning. My sister Karla ate three pieces standing at the counter, and my neighbor texted asking if I had the recipe. There's something about the combination of cinnamon, ginger, and brown sugar that makes people forget about burnt edges.
Why You'll Love This Spice Cake Recipe
This isn't just any spiced cake recipe-it's the one that makes people come back for seconds. Here's why it works so beautifully:
It's incredibly moist. The combination of applesauce, oil, and shredded apple keeps this fall spice cake soft and tender for days. No dry, crumbly cake here.
The spices are perfectly balanced. Cinnamon, ginger, nutmeg, and cloves come together in a way that's warm but not overwhelming. It tastes like the best parts of autumn in every bite.
Brown butter frosting takes it over the top. That nutty, caramelized flavor paired with tangy cream cheese? It's the kind of frosting you'll want to eat with a spoon.
It's flexible. Bake it as a sheet cake, cupcakes, or even a Bundt. You can also swap the shredded apple for carrot or zucchini if that's what you have on hand.
Everyone asks for the recipe. I've brought this apple spice cake to potlucks, birthday parties, and holiday dinners, and it never lasts long.
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Spice Cake Ingredients
See Recipe Card Below This Post For ingtedient Quantites
For the Cake:
- All-purpose flour (spooned & leveled)
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cloves
- Vegetable oil
- Packed light or dark brown sugar
- Unsweetened applesauce
- Eggs
- Pure vanilla extract
- Shredded apple (or shredded carrot/zucchini)
- Optional: unsulphured or dark molasses (not blackstrap; prefer Grandma's brand)
For the Brown Butter Cream Cheese Frosting:
- Butter, cut into 4 slices
- Full-fat brick cream cheese, softened
- Confectioners' sugar
- Pure vanilla extract
- Pinch of salt
- Optional, for garnish: sprinkle of ground cinnamon or nutmeg
How to Make Spice Cake Step by Step
Make the Cake:
Preheat your oven to 350°F (177°C) and grease a 9x13-inch pan really well. A glass pan works beautifully here and helps with even baking.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set that aside. The smell of those spices all mixed together is already amazing.
In another bowl, whisk the vegetable oil, brown sugar, applesauce, eggs, vanilla extract, and molasses if you're using it. Make sure everything is well combined and smooth.
Pour the wet ingredients into the dry ingredients and whisk until just combined. Don't worry if you see a few small lumps-that's totally fine. Gently fold in the shredded apple, making sure it's evenly distributed.
Pour the batter into your prepared pan, spreading it out evenly. Slide it into the oven and bake for 38-40 minutes. You'll know it's done when a toothpick inserted in the center comes out clean with just a few moist crumbs clinging to it.
If the top starts browning too quickly (this sometimes happens around the 25-minute mark), loosely tent a piece of aluminum foil over the pan. This is something I learned from my mom, who always said a slightly pale top is better than a burnt one.
Once it's done, take it out and let it cool completely on a cooling rack. I know it's tempting to frost it right away, but trust me, you need to wait. Warm cake plus frosting equals a melty mess.
Make the Brown Butter Cream Cheese Frosting:
This frosting is where the magic happens. Start by melting the butter in a light-colored skillet over medium heat. A light-colored pan helps you see when the butter starts browning. Stir constantly and cook for 5-7 minutes. The butter will foam first, then start to turn golden brown with little brown flecks at the bottom. You'll smell this incredible nutty aroma. That's when you know it's ready.
Immediately take the skillet off the heat and pour the brown butter into a heatproof bowl, scraping up all those delicious browned bits. Let it cool for about 10 minutes, then pop it in the fridge until it solidifies. This usually takes 30-45 minutes.
Once the brown butter is solid, beat it in a large bowl with a handheld or stand mixer on high speed until it's creamy and smooth. Add the softened cream cheese and keep beating until everything is combined and fluffy. Scrape down the sides of the bowl as you go.
Add the confectioners' sugar, vanilla extract, and a pinch of salt. Beat on low speed for about 30 seconds just to avoid a sugar cloud, then crank it up to high and beat for 2 minutes until the frosting is light and silky.
Spread the frosting evenly over your cooled warm spice cake. If you want, sprinkle a tiny bit of cinnamon or nutmeg on top for a pretty finish. Pop the whole thing in the fridge for 30 minutes to let the frosting set before slicing. This makes cutting so much cleaner.
Smart Substitutions and Swaps
For the shredded apple: Shredded carrot or zucchini work just as well. I've made this moist cinnamon cake with all three, and each version is delicious.
For the vegetable oil: You can use melted coconut oil if you prefer, though it will add a very subtle coconut flavor. Canola oil works great too.
For the applesauce: If you don't have applesauce, you can use mashed banana or even pumpkin puree. The flavor will shift slightly, but the moisture level stays perfect.
For the brown sugar: Light and dark brown sugar both work. Dark gives you a deeper molasses flavor, which I love in this traditional spice cake.
For the frosting: If you're not a brown butter person (though I can't imagine why!), you can just use regular softened butter. It'll still be delicious, just a little less complex in flavor.
Equipment For Spice Cake
- 9x13-inch baking pan (glass is ideal)
- Handheld or stand mixer with paddle attachment
- Light-colored skillet for browning butter (this is key so you can see the color change)
- Large mixing bowls
- Whisk
- Cooling rack
How to Store Your Spice Cake
This ginger spice cake stays moist and delicious for days if you store it properly. Once it's frosted and set, cover the pan tightly with plastic wrap or transfer slices to an airtight container. Keep it in the fridge for up to 5 days.
The cream cheese frosting needs to stay cold, so don't leave this out on the counter for more than a couple of hours. If you're bringing it somewhere, transport it in a cooler or insulated bag if possible.
You can also freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge, then frost and serve. I don't recommend freezing the frosted cake because the texture of the frosting can get a bit weird when it thaws.
Perfect Pairings and Serving Ideas
This holiday spice cake is wonderful on its own, but here are a few ways to make it even more special:
With hot apple cider. The warm spices in both just amplify each other. It's like autumn in a mug and on a plate.
Alongside vanilla ice cream. The cold, creamy ice cream against the spiced cake is such a lovely contrast. Try this when the cake is still slightly warm.
At brunch with coffee. A slice of this cake pairs beautifully with a strong cup of coffee on a lazy Sunday morning. You might also love these Snowball Cookies Recipe with just 5 ingredients! for a sweet brunch spread.
With caramel drizzle. If you're feeling fancy, warm up some caramel sauce and drizzle it over individual slices. It takes things to the next level.
Top Tip
My mom used to make a version of this every Thanksgiving, and she'd always add a tablespoon of molasses even though the recipe said it was optional. She said it gave the cake "depth," and she was right. That tiny bit of molasses makes the brown sugar taste richer and the spices more complex.
She also taught me the glass pan trick. She swore it made better cakes, and after years of testing, I have to agree. Something about the way glass conducts heat just gives you a more evenly baked cake with tender edges.Now when I make this Christmas spice cake for the holidays, I always think of her standing in the kitchen, wooden spoon in hand, telling me to "taste as you go." Good advice for baking and for life.
FAQ
What are the ingredients in a spice cake?
A classic spice cake includes flour, sugar, eggs, oil or butter, and a blend of warm spices like cinnamon, ginger, nutmeg, and cloves. This version also has applesauce and shredded apple for extra moisture, plus a touch of molasses for depth. The brown butter cream cheese frosting adds a rich, tangy finish. If you're looking for other fruity desserts, check out this 7-Step Guide to Make an Apple Brie Phyllo Galette.
How to make an easy 3 ingredient cake?
While this spiced apple cake has more ingredients for the best flavor and texture, you can make a simple 3-ingredient cake using a box of cake mix, eggs, and oil. However, homemade cakes like this one taste so much better and aren't much harder to make. The hands-on time is only about 15 minutes.
What is the easiest type of cake to make?
Sheet cakes like this old fashioned spice cake recipe are among the easiest because you mix everything in bowls, pour into one pan, and bake. No layers to stack or complicated decorating. The frosting spreads right on top, and you're done. It's simple enough for beginners but impressive enough for any occasion.
What gives spice cake its flavor?
The warm spices-cinnamon, ginger, nutmeg, and cloves-are what give this Spice Cake its signature flavor. Brown sugar adds a caramel-like sweetness, and molasses (if you add it) deepens everything. The applesauce and shredded apple bring moisture and a subtle fruity note that balances the spices beautifully. For another spiced treat, try these Black Velvet Cupcakes.
Final Thoughts
This super moist spice cake is one of those recipes that feels like home. It's cozy and comforting, filled with spices that make your kitchen smell incredible, and topped with frosting that's just indulgent enough. Whether you're making it for a special occasion or just because it's Tuesday and you want something sweet, this Spice Cake delivers.
It's actually really forgiving. If your batter looks a little lumpy or your frosting isn't perfectly smooth, it doesn't matter. It'll still taste amazing, and everyone will ask you for the recipe anyway.
So grab your mixing bowls, preheat that oven, and let the smell of cinnamon and ginger fill your kitchen. You're about to make something really special.
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Pairing
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Spice Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In another bowl, combine the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using). Whisk together until smooth.
- Pour the wet mixture into the dry ingredients and whisk until fully incorporated. Some small lumps are acceptable. Gently fold in the shredded apple.
- Transfer the batter into the prepared pan and smooth the top. Bake for 42-45 minutes, or until a toothpick comes out clean with a few moist crumbs. If the top starts browning too quickly, cover with aluminum foil after 25 minutes.
- Remove the cake from the oven and set it on a cooling rack to cool completely.
- For the frosting, brown the butter: Place the sliced butter into a light-colored skillet and melt over medium heat. Stir continuously until it begins to foam. Keep stirring until it turns golden brown with nutty aromas, about 5-7 minutes. Once browned, immediately transfer to a bowl and allow it to cool for 10 minutes. Then refrigerate until solidified.
- Beat the solidified brown butter with a mixer on high speed until creamy. Add the softened cream cheese and mix until smooth. Gradually add the powdered sugar, vanilla, and salt, and beat on high speed for about 2 minutes until fluffy.
- Spread the frosting generously over the cooled cake. If desired, sprinkle lightly with cinnamon or nutmeg for garnish. Refrigerate the cake for 30 minutes before serving to set the frosting.
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