A warm, spiced cake that stays soft and tender. This Super Moist Spice Cake uses applesauce and shredded apple to keep it moist and adds a brown butter cream cheese frosting for a rich finish.

introduction

This cake is simple to make and full of warm spice. It bakes in one pan and frosts easily. If you like rich spice cakes, you can look at a related recipe for more ideas like eggnog buttercream for a holiday twist: moist Christmas spice cake with eggnog buttercream. Below you will find clear steps, tips, and ways to store and serve this cake.

Why You’ll Love This Super Moist Spice Cake

You will love this cake because it stays moist for days. The applesauce and shredded apple help keep the crumb soft. The warm mix of cinnamon, ginger, nutmeg, and cloves makes the cake smell and taste like comfort food. The brown butter cream cheese frosting adds a nutty, creamy flavor that pairs well with the spices. This cake is easy to slice and serves well at family dinners, potlucks, or with a cup of tea.

Why Make This Recipe

Make this recipe when you want a simple dessert that tastes special but does not need a lot of time or fancy tools. The batter comes together in one bowl for dry ingredients and one for wet ingredients, then you fold them together. You do not need a mixer for the cake itself. The frosting needs a mixer, but the steps are easy and forgiving. This cake is also flexible: you can use shredded carrot or zucchini if you want, and the optional molasses deepens the flavor.

What You Need for Super Moist Spice Cake

You do not need special pans or tools. For best results, have:

A 9×13-inch pan (glass or metal)
Measuring cups and spoons
A mixing bowl for dry ingredients and a bowl for wet ingredients
A whisk and a spatula
A sharp knife or grater for shredding apple (or carrot/zucchini)
A mixer (handheld or stand) for the frosting
A light-colored skillet or saucepan for browning butter
A cooling rack

If you want to change the pan size, see the notes below. The cake is forgiving, so small changes will often work.

How to Make Super Moist Spice 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; I prefer Grandma’s brand)
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

Directions:

Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan. I always use this glass pan. See recipe Notes for other pan size options.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a medium bowl, whisk together the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using). Pour the wet ingredients into the dry ingredients and whisk until combined. Some small lumps are OK. Fold in the shredded apple until combined.
Spread the batter evenly into the prepared pan. Bake for 38–40 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean with just a few moist crumbs. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil (I usually do this around the 25-minute mark).
Remove the cake from the oven and set on a cooling rack. Allow to cool completely.
Set out a medium heatproof bowl because you’ll need it at the end of this step. Place the sliced butter in a light-colored skillet or saucepan. A light-colored interior is crucial for determining when the butter begins to brown. Melt the butter over medium heat and stir or whisk constantly. Once melted, the butter will begin to foam. Continue stirring/whisking, keeping a close eye on it. After about 5–7 minutes, the butter will begin browning and you’ll notice lightly browned specks forming at the bottom of the pan. The butter will have a nutty aroma. The color will gradually deepen, from yellow to golden to golden-brown; once it’s a light caramel-brown color, immediately remove from heat and pour into the bowl, including any brown solids that have formed on the bottom of the pan. Cool for 10 minutes, then transfer to the refrigerator to cool completely and solidify.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the solidified brown butter on high speed until creamy and smooth. Add the cream cheese and beat again until smooth and combined. Scrape down the sides and bottom of the bowl as needed. Add confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then gradually increase to high speed and beat for 2 minutes.
Spread the frosting on the cooled cake. If desired, top with a sprinkle of cinnamon or nutmeg. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes slicing easier.
Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Best Ways to Serve Super Moist Spice Cake

Serve the cake slightly chilled or at room temperature. If you chill it, take it out 15–20 minutes before serving so the frosting is soft. Cut squares and serve with plain whipped cream or a scoop of vanilla ice cream for a simple dessert. For a warm serving, briefly microwave a slice for 10–15 seconds (do not overheat) and add ice cream. This cake pairs well with tea, coffee, or a warm spiced drink. For a party, top slices with a thin apple slice or a light dusting of cinnamon.

How to Store Super Moist Spice Cake

Store the cake in the refrigerator, covered tightly with plastic wrap or in an airtight container. The frosting contains cream cheese, so cooling is safest and keeps the cake fresh. Properly stored, it lasts up to 5 days. You can also freeze slices: wrap each slice in plastic wrap and place in a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge and bring to room temperature for about 30 minutes before serving.

Easy Tips to Make Super Moist Spice Cake

Measure flour correctly by spooning into the cup and leveling off. This keeps the cake light.
Use room-temperature eggs so they mix better with the batter.
Grate the apple finely so it blends into the cake and adds moisture without large chunks.
If the top browns too fast, tent with foil at about 25 minutes.
Let the cake cool completely before frosting to prevent the frosting from melting.
Chill the brown butter until solid before whipping; it will whip up light and smooth.
Taste and adjust spice levels if you like more cinnamon or less ginger.

Try These Variations of Super Moist Spice Cake

Apple-Carrot Mix: Use half shredded apple and half shredded carrot for a different texture and flavor.
Nut Addition: Fold in 1/2 cup chopped walnuts or pecans for crunch.
Maple Twist: Replace brown sugar with half maple sugar or add 1 tablespoon maple syrup to the wet mix.
Citrus Brightness: Add 1 teaspoon orange zest to the batter for a fresh note.
Molasses Boost: Use the optional tablespoon of molasses for deeper flavor, especially in cooler months.

Common Questions About Super Moist Spice Cake

Q: Can I use a different pan?
A: Yes. A 9×13 pan is the standard here. If you use a bundt pan or two 8-inch round pans, watch baking time and test with a toothpick. A deeper pan will need more time; a wider, shallower pan will need less.

Q: Can I skip the applesauce?
A: You can replace applesauce with an equal amount of yogurt or mashed banana, but the taste and texture will change. Applesauce keeps the cake moist without extra oil.

Q: How do I know when the cake is done?
A: The cake is done when a toothpick inserted into the center comes out clean with only a few moist crumbs. Do not rely only on time—oven temperatures vary.

Q: Can I make the frosting without browning the butter?
A: Yes, you can use softened unsalted butter instead of brown butter for a milder frosting. The brown butter adds a nutty depth but is not required.

Q: Can I add raisins or dried fruit?
A: Yes, fold in up to 1/2 cup raisins or chopped dried fruit to the batter for extra chew and flavor.

Final Thoughts

This Super Moist Spice Cake is a simple, reliable dessert that brings warm spice and moist texture to your table. It works for everyday treats and special occasions. The brown butter cream cheese frosting adds a special touch that makes the cake feel homemade and a bit upscale at the same time.

Ready to Give It a Try?

Gather your ingredients and try this easy recipe. Follow the steps and use the tips above for a soft, spiced cake that stays moist. Serve it at your next gathering or enjoy a slice with your favorite drink.

Super Moist Spice Cake

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Author: nobakedessertsrecipes_admin
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A warm, spiced cake that stays soft and tender, featuring applesauce and shredded apple for moisture and topped with a rich brown butter cream cheese frosting.

Ingredients

Scale

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 teaspoons 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 cups (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
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

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Instructions

Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a medium bowl, whisk together the oil, brown sugar, applesauce, eggs, vanilla extract, and optional molasses. Pour the wet ingredients into the dry ingredients and whisk until combined.
Fold in the shredded apple until combined and spread the batter evenly into the prepared pan.
Bake for 38–40 minutes until a toothpick inserted in the center comes out clean with just a few moist crumbs.
Remove the cake from the oven and let cool completely on a cooling rack.
In a light-colored skillet, melt the sliced butter over medium heat, stirring constantly until it turns golden-brown and develops a nutty aroma.
Transfer the melted butter to a bowl to cool, then use a mixer to beat until creamy. Add cream cheese, confectioners’ sugar, vanilla extract, and salt, beating until well combined.
Spread the frosting on the cooled cake and optionally sprinkle with cinnamon or nutmeg. Refrigerate for 30 minutes before serving.

Notes

Store in the refrigerator for up to 5 days. Also can be frozen, wrapped in plastic wrap and placed in a freezer bag for up to 2 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 400mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg