This spice cake recipe is tender and everything you love about the fall spices. Topped with a luscious cream cheese frosting, this spice cake is one for the books!
Light Brown Sugar
Dark Brown Sugar
Cream Cheese Frosting
For The Cake
Preheat oven to 350 degrees. Spray two 9” cake pans (see note) with non-stick baking spray then lightly dust with flour and shake out excess.
In a mixing bowl whisk together flour, baking powder, baking soda, cornstarch, salt, cinnamon, nutmeg, ginger, allspice and cloves, set aside.
Add brown sugars into the bowl of an electric stand mixer. Pour vegetable oil and applesauce into the bowl, set mixer with paddle attachment and blend until well combined.
Mix in eggs and vanilla.
Add in 1/2 of the flour mixture and mix on low speed until combined, then blend in buttermilk then add remaining 1/2 of the flour mixture and mix until well combined
Pour into baking pan. Bake in preheated oven until toothpick inserted into center comes out clean, about 40-48 minutes.
Allow to cool in pans about 5 minutes then set directly in the freezer for 20 minutes.
Remove from freezer and set out until completely cooled. Frost with cream cheese frosting.
For The Frosting
In the bowl of an electric stand mixer fitted with the paddle attachment cream butter and cream cheese until smooth.
Mix in powdered sugar and vanilla and mix until well blended. Frost cake.
You can also use 8" pans or a 9x13 pan. The baking temperature and time will be the same for all.
This cake will keep for 3-4 days. Cover tightly to store.
Amount Per Serving (1 g)
Calories from Fat 126
% Daily Value*
Saturated Fat 8g
* Percent Daily Values are based on a 2000 calorie diet.
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