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by Danielle on November 10, 2020 53 comments »
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5 from 12 ratings
This homemade spice cake is easy to make, moist, delicious, and filled with several different spices. This cake is perfect for the holidays or an easy fall dessert!
For the last few years, one of the most popular recipes on my site has been my homemade carrot cake recipe. So many of you have made that recipe and loved it so much! When a reader recently requested a recipe for a spice cake, I knew that I needed to get to work on creating one.
So what exactly is a spice cake? It’s essentially a cake that’s filled with a mixture of different spices, hence the name! It’s similar in a way to a carrot cake, but without the shredded carrots and typically uses buttermilk to help keep it moist.
This homemade spice cake recipe is filled with four different types of spices for the perfect balance of flavor. This cake is also incredibly simple to throw together. All you have to do is mix up the dry ingredients, mix up the wet ingredients, combine them, and bake it!
Recipe Ingredients
While the list of ingredients in this spice cake may seem a bit long, this cake is still incredibly simple to throw together. In fact, I’m sure you have most of the ingredients you will need to make it on hand! Let’s discuss a few key ingredients and why they’re important to this recipe.
- Spices:When it comes to a good spice cake you need a lot of spices. This recipe uses a mixture of ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
- Sugar:I tested this cake with a mix of granulated and brown sugar and just brown sugar. The cake with only brown sugar was much more flavorful! I used light brown sugar, but dark brown sugar will work fine too.
- Oil:I recommend using a neutral flavored oil like canola or vegetable oil. Melted coconut oil would be fine, just make sure all of your other ingredients are at room temperature so that the oil doesn’t solidify.
- Applesauce:Along with the oil, there’s also some applesauce. I find that only using oil can tend to create a greasy cake that just doesn’t taste as good. By substituting some of the oil with applesauce, the cake stays moist but doesn’t end up too oily or greasy. I also recommend using unsweetened applesauce.
- Buttermilk:This helps to create a soft, tender crumb and keep the cake moist too. Low-fat or full-fat buttermilk are both fine here. If you don’t have any on hand, feel free to use my buttermilk substitute.
How To Make Spice Cake
- Preheat oven & prepare your baking pan: Like most of my other cake recipes, this cake is baked at 350°F (177°C). I used a 9×13 baking pan, but if you prefer to make a layered cake see my FAQ section.
- Whisk the dry ingredients together: For the dry ingredients you will be using all-purpose flour, baking soda, baking powder, spices, and salt.
- Whisk the wet ingredients together: The wet ingredients are just a mixture of brown sugar, oil, applesauce, eggs, vanilla extract, and buttermilk.
- Combine the wet and dry ingredients: Make sure to only mix them together until just combined – over mixing the batter can lead to a dense cake.
- Bake:This cake will take about 30 to 45 minutes, I recommend testing it with a toothpick to make sure its done.
- Cool & frost the cake:Make sure to let the cake cool completely before you add the frosting.
For the frosting on this cake, I went with my homemade cream cheese frosting. I kept it simple, but you could add a little cinnamon to the frosting to add a little more spice.
One important note for the frosting –Make sure to use a brick or block of cream cheese and avoid cream cheese spread in a tub. This will make the frosting runny and it won’t hold up nearly as good.
If you want to try another frosting, my vanilla buttercream would also be fantastic with this cake!
Frequently Asked Questions
Can I make a layered cake instead?
Yes! I recommend using two 9-inch round cake pans for a layered cake, the baking time will be 28 to 32 minutes. The frosting in this recipe will be enough for a light layer of frosting, if you prefer more, then increase it by 1.5.
What’s the best way to store this cake?
Since this cake has cream cheese in the frosting, I recommend covering it tightly and storing it in the refrigerator for up to 4 days.
Can I freeze it?
Yes, this cake will freeze well! Once the cake has cooled completely, wrap it tightly with plastic wrap, and store it in the freezer for up to 3 months. The frosting will also freeze well for up to 3 months. When you are ready to assemble, thaw the cake and frosting to room temperature, then frost it.
Baking Tips
- Make sure to use the spoon and level method when measuring your flour. Too much flour can lead to a dense cake instead of a light and fluffy one.
- When mixing the wet and dry ingredients together, be sure to only mix them until just combined.
- If you don’t have any applesauce on hand, then you can substitute it with an equal amount of plain Greek yogurt or sour cream. Just keep in mind that it will slightly change the texture of the cake and won’t be quite as soft.
More Cake Recipes To Try!
- Red Velvet Cake
- Banana Cake
- Pumpkin Bundt Cake
- Coffee Cake
- Chocolate Cake
Spice Cake
5 from 12 ratings
Prep Time: 30 minutes mins
Cook Time: 45 minutes mins
This homemade spice cake is easy to make, moist, delicious, and filled with several different spices. This cake is perfect for the holidays or an easy fall dessert!
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Ingredients
Servings: 12 slices
For the cake:
- 2 and ½ cups (315 grams) all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 and ¾ cups (350 grams) light brown sugar packed
- ¾ cup (180 ml) canola or vegetable oil
- ½ cup (125 g) unsweetened applesauce
- 4 large eggs
- 1 and ½ teaspoons pure vanilla extract
- 1 cup (240 ml) buttermilk
For the frosting:
- 1 (8-ounce) package brick-style cream cheese softened
- ½ cup (115 grams) unsalted butter softened
- 2 cups (240 grams) powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
To make the cake:
Preheat the oven to 350°F (177°C). Spray a 9x13 baking pan well with nonstick cooking spray and set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices until well combined. Set aside.
In a separate large mixing bowl, whisk together the brown sugar, oil, applesauce, eggs, vanilla extract, and buttermilk until fully combined.
Add the dry ingredients to the wet ingredients and mix together until just combined.
Pour the batter into the prepared baking pan. Bake for 30 to 45 minutes or until the top of the cake is set and a toothpick inserted into the center comes out clean.
Remove from the oven and transfer to a wire rack to cool completely.
To make the frosting:
In the bowl of a stand mixer fitted with the paddle or whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined and smooth.
Add the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
Spread the frosting on top of the cooled cake.
Notes
Storage Instructions:Leftover cake can be stored in an airtight container in the refrigerator for up to 4 days.
Freezing Instructions:Once the cake has cooled completely, wrap tightly with plastic wrap, and store in the freezer for up to 3 months. Frosting will also freeze well for up to 3 months. When you are ready to assemble, thaw the cake and frosting to room temperature, then frost it.
Brown Sugar: I used light brown sugar, but dark brown sugar works just fine too!
Oil:I recommend using a neutral flavored oil like canola or vegetable oil. You may also use melted coconut oil, but if you do make sure all of your other ingredients are at room temperature.
Buttermilk:Low-fat or full-fat buttermilk will both work in this cake. If you don't have any on hand, feel free to use my buttermilk substitute.
Cream Cheese:Make sure to use a brick or block of cream cheese and avoid cream cheese spread in a tub.
For a layered cake: Divide the batter between two 9-inch round cake pans and bake for 28 to 32 minutes. The frosting in this recipe will be enough for a light layer of frosting, if you prefer more, then increase it by 1.5.
Cuisine: American
Course: Dessert
Author: Danielle
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.
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published on Nov 10, 2020
53 commentsLeave a comment »
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53 comments on “Spice Cake”
ct —Reply
Oh I’m so happy to see a Spice Cake recipe! I’ve been wanting to try to make one!! I was thinking of trying it tonight but I don’t have any applesauce in the house. I understand why you use it … but is the applesauce something that could be substituted for another ingredient like sour cream or yogurt? Or would that not work because you already have buttermilk? I can wait a few days till I can get to the store but I was just wondering if there was an easy substitution for the applesauce in case we didn’t have any on hand? So excited to try this recipe!! Thank you!
Danielle —Reply
You can replace it with sour cream or plain Greek yogurt, but it will change the texture of the cake just a bit. I find that applesauce helps to keep the cake a little softer and lighter.
ct —Reply
Ok, I’ll wait till I can get some applesauce. I’ve tried yogurt in chocolate cake before and you’re right, it does seem to change the texture a bit to make it less light. I might have to wait a couple days but I’m very excited to try this. Spice Cake is so yummy!
ct —Reply
An update: I was finally able to make this Spice Cake. Wow, so yummy! The applesauce adds a little to the spice taste as well and the entire cake was beautifully moist and had a great texture. You’re right, it is very light and airy! I did change the frosting to a buttercream frosting (personal preference) but I made no other changes. It came out wonderfully! Thank you so much for this recipe, we loved it!
I have one more question about size. This recipe made a 2 layer cake for me in two 8″ round pans and your recipe uses a 9×13 pan. If I wanted to make a smaller version of this recipe for a single 8″ or 9″ cake pan, would I be able to just halve the recipe? Would that work in terms of proportions?Danielle —
So glad you enjoyed the cake! You can certainly cut the recipe in half and bake a single layer cake in an 8 or 9-inch cake pan too.
Nancy McCarley —Reply
I made the cake today and it was delicious! I was wondering if raisins could be added or if they might be too heavy and sink to the bottom.
Thanks for your reply!Danielle —Reply
So glad you enjoyed the cake, Nancy! I haven’t tested this cake with raisins yet, but the batter is quite thin so I’m not sure how well it would work. If I do test it I will update the recipe notes!
Cyndi —Reply
Nancy, you should be able to add raisins. Be sure to dust them with flour before adding to the mixture at the last minute. The dusting helps them to not sink.
Best wishes for delicious dishes, always!
Linda, The Industrious Homemaker ™ —Reply
Made this today for my birthday. Was FABULOUS!! I have pictures, of you want them.
Danielle —Reply
So glad you enjoyed the cake, Linda! You can feel free to tag me with a picture of your cake on Instagram!
Nadia —Reply
With the exception of whole wheat flour, I followed the recipe as written but my cake was lacking. I’m not sure where I went wrong. Maybe I should have stuck with the white flour?? I definitely want to make it again though!
Danielle —Reply
Hi, Nadia! I don’t recommend substituting whole wheat flour for all of the all-purpose flour in recipes as it can dry out baked goods and make them denser. If you make it again, I recommend using just all-purpose flour, but half whole wheat and half all-purpose flour should be okay too.
Kelly —Reply
I intend use 100% substitution with whole wheat flour, just add a bit of yogurt. 🙂
Antonella —Reply
Hi!here in Italia we don’t have apple sauce but i had an idea!what about an apple dessert for babys?you understand what i mean?
Danielle —Reply
If you can find baby food that’s just apple puree, I think that would work just fine. You could also replace the applesauce with sour cream or plain Greek yogurt.
Kelly —Reply
Just peel and core two apples, cut them up, and cook them with enough water to keep them getting dry. VIOLA! Apple sauce…add some cinnamon if ya like.
Sam —Reply
Hi, Danielle!
Could I make this cake in a bundt cake pan?Danielle —Reply
Yes, that would be fine! I’m not sure on exact baking time for a bundt pan, but I would guess 45 to 65 minutes.
Janice Larosn —Reply
Could I make this into cupcakes? I’ve done your carrot cake into cupcakes with a lot of success so I hope this would work too?
Danielle —Reply
Yes, absolutely! I imagine it would make about 24 to 28 cupcakes. I would only fill each one about 2/3 of the way full, the baking time should be around 15 to 20 minutes.
Jessica —Reply
Hi!
If I wanted to halve the recipe for an 8 inch pan, how long
would you recommend baking it?Danielle —Reply
I would guess 35 to 40 minutes.
Margaret Boyce-Cooley —Reply
Made exactly as listed. Moist, yummy and reminded me of my Mom’s spice cake:)
Christie —Reply
I’m allergic to ginger, I wonder how it would taste without it?
Danielle —Reply
I think it would still taste fine, but I would increase the cinnamon (maybe add another 1/2 to 1 teaspoon) and increase the nutmeg slightly too.
Denise S —Reply
Hi Danielle,
I was wondering if I could use this recipe to make a pumpkin chocolate chip loaf? My recipe calls for a box of spice cake mix but I can’t find any of the spice cake mix at the store. Do you think it will work if I follow this recipe then continue on with the rest of my recipe instructions?Danielle —Reply
Hi, Denise! I’m not sure that it would work well. I do have a pumpkin bread recipe here though, you could easily add chocolate chips to it.
Amber —Reply
Hello! I am planning to make this cake soon and I was wondering if I could make this in 2 round cake pans. How much should I bake it for? Should I make more frosting?
Danielle —Reply
Yes, you can bake it in two 9-inch round pans for 30 minutes. I would increase the frosting by half.
Andra —Reply
Can this be made with gluten free flour?
Danielle —Reply
I haven’t tried it, but it may be okay if you use a gluten-free flour that substitutes 1:1 for all-purpose flour.
Sasha —Reply
Delicious!
Thanks for sharing this recipe- just made it and the hubs and I had some while it was still warm!
The cake is surprisingly light and the icing is the perfect amount of sweetness and compliments it perfectly!
I had wondered how it was going to turn out since the batter was so thin- I was glad to see I didn’t forget something and it came out. =)
I made it just as the recipe described. And it took about 35 min. In my oven. Oh a note to other users- I actually weighed out the applesauce to the recommended grams as I was using single serve cups and it was a little more than one of those.
Thanks again!Angela —Reply
This is the moistest spice cake I have ever had. I usually find them to be dry. Even the kids who were skeptical of having icing-less cake (I didn’t frost it… It was so good alone) loved it. I did drizzle with a little bit of real Maine make syrup when it was warm. So good.
Angela —Reply
*Maple syrup
Wendy —Reply
This sounds delicious! I was wondering if I could substitute the extra sauce I have from making apple pie filling for the applesauce. It’s thick and so yummy and I don’t want to waste it.
Danielle —Reply
I’m honestly not sure. I imagine that you could use it somehow, but depending on the consistency and how much you want to use you may need to make more adjustments.
Tom R —Reply
My mom used to make a spice cake with what she called caramel icing for my birthdays. She passed more than a decade ago but I wanted a spice cake for my birthday this week.
I used this recipe and made her icing, and oh my, what a great combination.
So, here is her recipe if you want to try a different icing.
Caramel Icing
1 stick butter
1/2 cup dark brown sugar
1/4 cup brewed coffee
1 box powdered sugar
2 tsp vanilla extract
1-2 Tbsp of powdered chocolate1) dissolve butter and brown sugar in a pot on stove, stir until butter melts. Don’t boil. Turn off heat.
2) stir in 1/4 cup brewed coffee
3) add powdered chocolate
4) add 2 tsp vanilla
5) while mixture is still hot, add the box of powered sugar and using a whisk or spatula, stir until incorporatedThe icing should be fairly fluid when still warm. (Today I added 3 additional Tbsp of powdered sugar to stiffen some)
Let the icing cool until just warm, stirring periodically. You will see the icing thicken as it cools.
You will be able to pour the icing on the cake, use a spatula to clean out the pot. The icing will flow all over the cake. You shouldn’t have to spread the icing (if you do it’s cooled too much).
I refrigerate the cake and serve cold.
Danielle —Reply
Thanks for sharing, Tom! I will have to try that!
Mels —Reply
This is exactly what my mom was looking for for her birthday. A spice cake with a “carmel mocha” icing. I’ll be giving it a try!
Aaron —Reply
How much is a box of powdered sugar? 2 cups maybe?
Danielle —Reply
They weigh one pound, which is a little under 4 cups of powdered sugar (about 3 and 3/4 cups).
Carol —Reply
What are the calories on this spice cake
Danielle —Reply
I’m not sure on the nutritional information, but you can plug everything into an online calculator to get an estimate.
Haley Sankey —Reply
Really good and super easy!
Karen —Reply
This is amazing! Baked this cake for my brother-in-law’s 70th birthday and everyone raved about it. Brought back many wonderful memories as my mother used to make spice cake. Haven’t had it in years! Thanks so much.
Rayana —Reply
My first time making a spice cake and I was so nervous. I had many recipes to choose from but the picture of your cake looked the best, so I chose this recipe and the person I made it for enjoyed it. Thank you!
Maryellen —Reply
Have you made it with nuts? Walnuts? Pecans?
Danielle —Reply
I haven’t, but I think it would be fine to add 1/2 to 3/4 cup of chopped nuts to the batter.
SHARON —Reply
Hi, could you add raisins, if so how much. Can’t wait to make this. Thanks
Susan Knecht —Reply
I would like to make cupcakes. How long should I bake them?
Danielle —Reply
If you only fill each one about 2/3 of the way full, I would guess the baking time would be around 16 to 20 minutes.
Nicole —Reply
I made this for a recent get together and it was a big hit! I followed the recipe as is and it was perfect! Will make again!
Jenni —Reply
My husband said this is the best spice cake he has ever had!! I always add more spice than what’s called for in every recipe I make. I would make half the recipe of icing next time tho. So thank you for the recipe.😘
