Spice Cake

3.90 from 19 votes

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!

Prep Time10

Cook Time40

Total Time50

Course: 500+ Best Dessert Recipes

Cuisine: American

Keyword: cake, dessert, frosting, spice cake

Servings:

Author: Sweet Basil

Ingredients

Cake

2 1/2 Cups Flour
1 3/4 teaspoon Baking Powder
1 teaspoon Baking Soda
1/4 Cup Cornstarch
1/2 teaspoon Salt
2 1/4 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 1/2 teaspoons Ground Ginger
1/2 teaspoon Allspice
1/2 teaspoon Cloves
1 Cup Light Brown Sugar packed
3/4 Cup Dark Brown Sugar
1 Cup Vegetable Oil
3/4 Cup Applesauce unsweetened
4 Eggs large
2 teaspoon Vanilla
3/4 Cup Buttermilk

Cream Cheese Frosting

12 oz. Cream Cheese Softened
1/2 Cup Unsalted Butter Softened
3 1/2 Cups Powdered Sugar
1/2 teaspoon Vanilla

US Customary - Metric

Instructions

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.
2 1/2 Cups Flour, 1 3/4 teaspoon Baking Powder, 1 teaspoon Baking Soda, 1/4 Cup Cornstarch, 1/2 teaspoon Salt, 2 1/4 teaspoon Cinnamon, 1/2 teaspoon Nutmeg, 1 1/2 teaspoons Ground Ginger, 1/2 teaspoon Allspice, 1/2 teaspoon Cloves
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.
1 Cup Light Brown Sugar, 3/4 Cup Dark Brown Sugar, 1 Cup Vegetable Oil, 3/4 Cup Applesauce
Mix in eggs and vanilla.
4 Eggs, 2 teaspoon 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
3/4 Cup Buttermilk
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.
12 oz. Cream Cheese, 1/2 Cup Unsalted Butter
Mix in powdered sugar and vanilla and mix until well blended. Frost cake.
3 1/2 Cups Powdered Sugar, 1/2 teaspoon Vanilla

Notes

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.

Nutrition