Print

Super Moist Old-Fashioned Spice Cake with Silky Cream Cheese Frosting

Close-up of a moist, orange-hued slice of spice cake layered with white frosting, sitting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake this super moist spice cake from scratch. It features a tender crumb packed with warm cinnamon, ginger, and nutmeg, topped with a silky cream cheese frosting. This easy recipe is perfect for fall gatherings or holiday baking.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 tablespoon 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 teaspoon vanilla extract
  • 1/2 cup hot water or 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
  • 1/4 teaspoon salt

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, salt, cinnamon, ginger, nutmeg, and cloves.
  3. Add the oil, applesauce, sour cream, eggs, and vanilla extract to the dry ingredients. Mix on low speed or by hand until just combined. Do not overmix.
  4. Carefully pour the hot water or coffee into the batter and mix on low speed until the batter is smooth. The batter will be thin.
  5. Divide the batter evenly between your prepared pans.
  6. Bake for 30 to 35 minutes for layer cakes, or 35 to 40 minutes for a sheet cake, 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 in a medium bowl until smooth.
  9. Gradually add the sifted powdered sugar, beating until combined.
  10. Mix in the vanilla extract and salt. Beat on medium speed until the frosting is light and fluffy.
  11. Once the cake layers are completely cool, frost and stack the layers, or frost the sheet cake.

Notes

  • Using hot coffee instead of hot water deepens the spice flavor without making the cake taste like coffee.
  • For an extra tender crumb, use cake flour instead of all-purpose flour.
  • If you want a nutty topping, sprinkle chopped pecans or walnuts over the frosting before serving.

Nutrition

Find it online: https://cookingbyfelix.com/moist-spice-cake-old-fashioned-recipe/