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Super Moist Homemade Spice Cake with Cream Cheese Frosting

A close-up of a moist slice of amazing 1 spice cake topped with thick, creamy frosting on a white plate.
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Bake this classic spice cake from scratch for a tender, moist dessert perfect for fall, holidays, or any gathering. This recipe features warm spices and a rich cream cheese frosting.

Ingredients

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  • 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 nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 cup unsweetened applesauce
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water or coffee
  • 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, granulated sugar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. Add the applesauce, oil, sour cream, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
  5. Pour the batter evenly into your prepared pans.
  6. Bake for 30 to 35 minutes for round layers, or 35 to 40 minutes for a 9×13 pan, 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. While the cake cools, prepare the frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth.
  9. Gradually add the powdered sugar, beating until combined. Mix in the vanilla extract and salt. Beat on high speed until the frosting is light and fluffy.
  10. Once the cake layers are completely cool, frost and assemble the cake.

Notes

  • For an extra moist cake, use hot coffee instead of hot water in the batter.
  • You can make this cake ahead of time; wrap cooled layers tightly in plastic wrap and freeze for up to one month.
  • For a holiday presentation, sprinkle the top with chopped pecans or walnuts.

Nutrition

Find it online: https://cookingzenith.com/moist-homemade-spice-cake-recipe/