Description

This Super Moist Spice Cake is a delightful and warmly spiced dessert perfect for any occasion. Infused with cinnamon, ginger, nutmeg, and cloves, and made extra moist with vegetable oil and unsweetened applesauce, this cake is topped with a luscious browned butter cream cheese frosting. The addition of shredded apple adds a fresh texture and subtle sweetness. Baked to perfection and finished with a creamy frosting, it’s a cozy treat that’s perfect for fall or holiday gatherings.

Ingredients

Scale

Cake Ingredients

2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup (240ml) vegetable oil
1 and 3/4 cup (350g) packed light or dark brown sugar
1 cup (240g) unsweetened applesauce
4 large eggs
2 teaspoons pure vanilla extract
1 cup (150g) shredded apple (or shredded carrot/zucchini)
Optional: 1 Tablespoon (21g) unsulphured or dark molasses (not blackstrap; Grandma’s brand preferred)

Frosting Ingredients

1/4 cup (4 Tbsp; 56g) unsalted butter, cut into 4 slices
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
2 and 1/2 cups (300g) confectioners’ sugar
1 teaspoon pure vanilla extract
Pinch of salt
Optional, for garnish: sprinkle of ground cinnamon or nutmeg

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and grease a 9×13-inch glass baking pan for even baking. This ensures your cake doesn’t stick and bakes uniformly.
Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This combines the leavening agents and spices for an even distribution.
Mix Wet Ingredients: In a separate medium bowl, whisk the vegetable oil, brown sugar, unsweetened applesauce, eggs, vanilla extract, and molasses (if using) until smooth and well blended.
Combine Wet and Dry: Pour the wet mixture into the dry ingredients and whisk until just combined; small lumps are fine. Then gently fold in the shredded apple to add moisture and texture.
Bake the Cake: Spread the batter evenly into the greased pan. Bake for 38–40 minutes, checking with a toothpick after 35 minutes. The cake is done when a toothpick inserted in the center comes out clean with a few moist crumbs. To prevent over-browning, cover loosely with foil around 25 minutes if necessary.
Cool the Cake: Remove the cake from the oven and place it on a cooling rack. Let it cool completely to room temperature before frosting.
Brown the Butter: Place sliced unsalted butter in a light-colored skillet over medium heat. Stir or whisk constantly as it melts and begins to foam. Continue cooking for 5–7 minutes until it turns a light caramel-brown with a nutty aroma and brown specks form. Immediately pour the browned butter into a medium heatproof bowl including the solids. Cool for 10 minutes, then refrigerate until solidified.
Make the Frosting: Using a handheld or stand mixer with a paddle attachment, beat the solidified browned butter on high until creamy. Add softened cream cheese and beat until smooth. Scrape the bowl and add confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low for 30 seconds and then on high for 2 minutes until fluffy.
Frost the Cake: Spread the cream cheese frosting evenly over the completely cooled cake. Optionally, sprinkle with ground cinnamon or nutmeg for garnish. Refrigerate the frosted cake for 30 minutes to set the frosting and aid slicing.
Store Leftovers: Cover leftover cake tightly and refrigerate. Consume within 5 days for best freshness and flavor.

Notes

You can substitute shredded apple with shredded carrot or zucchini for a different flavor and texture.
If the top of the cake browns too quickly, cover it with aluminum foil mid-bake to prevent burning.
Using a light-colored pan is helpful for evenly browning the butter without burning.
The cream cheese frosting benefits from chilling before serving to make cutting cleaner and enhance flavor melding.
This cake can be made ahead and stored in the refrigerator, making it ideal for parties or meal prep.
Molasses is optional but adds a deeper flavor complexity; avoid blackstrap molasses as it is too intense.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: spice cake, moist cake, spice dessert, cream cheese frosting, browned butter frosting, autumn cake, holiday dessert, apple cake