This spice cake is incredibly moist and flavorful! The cake is light with a tender crumb and is topped with the most luscious cream cheese frosting. This simple recipe requires no mixer to make.
There are certain desserts I only eat in the fall and winter, and this incredible spice cake is one of them. In fact, this cake is one of my favorite Christmas dessert recipes. It’s those warm, autumn spice like cinnamon, nutmeg, and ginger that go perfectly with a hot cup of mulled apple cider. I love topping this cake with my favorite satiny-smooth cream cheese frosting and a dash of ground cinnamon.
Bake this simple yet delectable cake whenever you’ve got a craving for a perfect winter treat!
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Ingredients Used
As the name suggests, spice cake has a combination of spices that give this cake tons of flavor. Here are a few of the primary ingredients:
- Spices. I use a combination of ground cinnamon, ginger, nutmeg, and cloves. If you don’t like nutmeg or cloves you can leave one of them out, but trust me, this mix of spices gives the most wonderful flavor.
- Sugar. This recipe calls for a combination of granulated sugar and brown sugar. I love the balance of flavors from both sugars together.
- Oil, applesauce, and buttermilk. They all make this spice cake extra moist so it stays tender for days. If you skip the applesauce, use buttermilk instead (total of 1 cup), but the applesauce makes a difference in this recipe so I highly recommend using it.
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How to make spice cake
- Combine the dry ingredients. In a large bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- Mix the eggs and sugars together. In a medium bowl, whisk eggs, granulated sugar, and brown sugar until well combined for about a minute.
- Add the wet ingredients. Add oil to the egg and sugar mixture and whisk until combined. Then, add applesauce, buttermilk, and vanilla extract.
- Combine the wet and dry ingredients. Pour the wet mixture into the flour mixture and mix as little as possible, just until combined and smooth.
- Bake. Pour the batter into a prepared 8×8-inch pan and bake for 30-40 minutes at 350°F/180°C. Allow the cake to cool completely before frosting.
Make the cream cheese frosting
The cream cheese frosting is optional, but holy cow, it tastes amazing – I highly recommend (and it’s easy to make)!
- In an electric mixer fitted with the paddle attachment or using a handheld mixer, beat cream cheese and butter on medium speed until smooth and creamy, about 1-2 minutes.
- Add 1 cup powdered sugar, vanilla extract, and salt, and beat on low speed for 30 seconds, then on high speed for 1-2 minutes until smooth and fluffy. If you want a thicker frosting, add ½ cup more powdered sugar.
- Frost the cake when it’s cool.
That’s it!
Tips for making spice cake
-Don’t overmix the batter. Overmixing can make baked good tough and dense by developing excess gluten. To avoid this, just mix the ingredients until everything is incorporating. I also like to use a rubber spatula, which is more gentle on the cake batter.
-Wait for the cake to cool before frosting. If you frost the cake before it’s cool, the cream cheese icing will melt.
-Use full-fat cream cheese for the frosting. The fat helps stabilize the frosting and it makes it extra thick and creamy.
Does it freeze well?
Yes, but I do recommend making the cream cheese frosting fresh. To freeze the cake, double wrap it in plastic wrap. The cake will stay fresh for up to 2 months. To thaw, place in the fridge overnight or let it thaw on the counter.
More delicious snack cakes:
- Chocolate Nutella Cake: Decadent and rich, made with milk chocolate chunks and Nutella.
- My Favorite Carrot Cake: Not overly sweet carrot cake topped with fluffy cream cheese frosting.
- Maple Nut Cake: Topped with pecans and a drizzle of maple syrup.
- Plum Ginger Crumb Cake: Fresh plum and ginger cake topped with with crunchy coconut streusel.
- Peanut Butter Banana Bread: Made with cream peanut butter and yummy, ripe bananas.
As an Amazon Associate, I earn from qualifying purchases. I endorse products that I love and use daily.
Spice Cake
This wonderful, delicious spice cake is made with warm spices like cinnamon and nutmeg and topped with fluffy, satiny-smooth cream cheese frosting.
Ingredients
Cake
- 1 and ¼ cups (170g) all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 large eggs
- ½ cup (100g) granulated sugar
- ¼ cup (50g) dark brown sugar
- ¼ cup (60 ml) canola or another flavorless oil
- ½ cup (120 ml) unsweetened applesauce
- ½ cup (120 ml) buttermilk
- ½ teaspoon pure vanilla extract
Cream Cheese Frosting (optional)
- 4 oz. (115g) cream cheese, softened to room temperature
- ¼ cup (½ stick/55g) unsalted butter, softened to room temperature
- 1 and ½ cups (175g) powdered sugar, sifted
- ½ teaspoon pure vanilla extract
- pinch of salt
Instructions
-
Preheat oven to 350°F/180°C. Grease an 8×8-inch pan.
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In a large bowl sift together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
-
In a medium bowl whisk eggs, granulated sugar, and brown sugar until well combined for about a minute. Add oil and whisk until combined. Add applesauce, buttermilk, and vanilla extract and mix until well combined. Pour the mixture into the flour mixture and mix as little as possible, just until combined and smooth.
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Pour the batter into prepared pan. Bake for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely.
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Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter on medium speed until smooth and creamy, 1-2 minutes. Add 1 cup powdered sugar, vanilla extract, and salt, and beat on low speed for 30 seconds, then on high speed for 1-2 minutes until smooth and fluffy. If you want a thicker frosting, add ½ cup more powdered sugar. Frost cake with the frosting.
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Store cake in an airtight container in the refrigerator for up to 5 days. Cake is best served at room temperature.
Recipe Notes
For a 9×13-inch cake, double the recipe (both cake and frosting) and bake for 45-50 minutes. The cake stays moist and flavorful for a few days, so you can make it 1-2 days ahead.
Kirsti says
Yum! I love a good spice cake, and this cake looks perfect for the upcoming cooler months. Pinned! 🙂
Joanne Buscarini says
Can this spice cake be frozen ? Thank you
Shiran says
Yes, and if you leave out the frosting it can be frozen for up to 2 months.
Emily says
I made this with mashed pumpkin instead of the applesauce and buttermilk and it was super perfect and moist, and I used 1/2 cup of cool whip instead of the butter in the frosting and it was heaven
Gabe says
Do you remember how much pumpkin?
Ria says
What can i sub the applesauce for?
Shiran says
Hi Ria, you can find this info in the above post.
Jean says
Could I make this recipe into cup cakes? How long would baking time be?
Shiran says
Yes you can, about 15-20 minutes.
Tiff says
Would this recipe be enough to make a 3 layer cake? You mention it’s tender. Would it fall apart easily? Also, would the cooking time remain the same? Looking to make this for Christmas! Thank you!
Shiran says
You’ll need to double the recipe for a 9-inch layer cake. It’s moist but it will be ok. The baking time will be different so keep an eye on it.
Maggie says
I just tried this recipe and the cake is bubbly and burnt on top but totally liquid all through the middle! Is there any chance there is supposed to be more than 1 1/4c flour? The batter seemed really thin but I figured it was meant to be that way – now I’m not so sure!
Shiran says
Hi Maggie, this is the correct amount of flour and ingredients. If the top is browning too fast compared to the bottom, cover the pan loosely with aluminium foil for the rest of the baking time.
CJ says
I made this in two 5×7 Pyrex pans to make a layer cake and with double the frosting. I’m not partial to ginger, so I replaced it with ¼ tsp of allspice. The cake came out moist and delicious! Thank you so much for the recipe!
sivan says
hi Shiran!
I was wondering if it’s ok to split the batter into mini loafcake paper pans as long as i do not over fill so it can book?
each size is about 4x2x2
Thank you!
Shiran says
Yes you can 🙂 Bake them until a toothpick inserted into the center comes out clean.
Michelle says
This cake was more than delicious! However, I did sub melted butter for the oil, and cut a bit of the salt (since it was salted butter). I used homemade applesauce and it was so good with the little chunks of apple throughout the cake.
Karen says
Just made it, including the homemade apple sauce. Very yummy and moist! I used one 9in pan, baked at 350 for 20 minutes, lined with wax paper. No issues. Hardly any left. I will have to make this again. If I wanted to make a bundt cake, do I double the recipe? Do you have a glaze recipe to go with a bundt recipe? Thanks for sharing.
Shiran says
Hi Karen! It might be too moist for bundt cake, I haven’t tried it so I don’t know. You can make a simple glaze by mixing powdered sugar with a bit of milk and vanilla extract.
Bethany says
I just made it in a Bundt pan without doubling the recipe. It didn’t fill the pan to the top, but doubling might have been too full. Also, it cooked fine and held its shape coming out.
Leslie says
Karen as a rule of thumb a full size bundt pan will accept a 9×13 inch cake batter from scratch or box so hope that helps. I wouldn’t hesitate to double or in my case I rewrite recipes when I put them in my family recipe book such as this for a 9×13 inch pan so doubled and skip the original half or 8×8 inch size. I wuold think this moist cake would work great in a bundt pan. In cases where you want an even rise you may want to use a skirt or apron around the pans. You can purchase them or make them out of rolled wet newspaper. I myself usually skp that the more rustic and home made looking a cake the better. I’m no Martha though I love watching her and picking up lots of ideas. I understand that she’s the way she is due to being a caterer. I would never have the patience for that line of work. But love to gift my famous bundt pan rum cakes . As much as I love a good spice cake I can’t convince others they might love it better than the Rum cakes though. But isn’t a spice cake great to celebrate fall?
Jenna says
I think your flour measurement is off somehow? 1 1/4 cups of flour would be closer to 10 oz, not 6.
Linda says
I just made this cake. Have yet to taste it but looks awesome. Someone must have a weird oven because mine was cooked perfectly in 35.
JULIANNE says
Oz by volume is not the same as oz by weight. I believe the 6 oz weight is correct for 1.25 cups volume
Palyn says
10 ounces would be more than two cups of flour. For the King Arthur all-purpose flour I use, they give the weight per cup as 4.25 ounces, so for this recipe, using my usual flour, the total ounces would be 5.3125. I don’t know if that weight is specific to the King Arthur AP flour, but you can check other sources for all-purpose flour cup-to-ounce conversions. Hope this helps!
Yukti Arora says
Nice cake recipe………….keep posting such mouth watering cakes.
Shivani says
WOW!! This cake looks amazing.. Can’t wait to try this.. Thank you so much for sharing such a mouth watering spice cake recipe with us.. Loved it!! Keep posting.
Sarah says
Hi! This looks delicious. I’m on the hunt for a homemade spice cake recipe to pair with penuche frosting (basically a brown sugar icing). Is this cake super sweet? The icing is extremely decadent so I need a spicy but not very sweet cake. This seems like it would fit the bill but wanted to check. Thank you!!
Shiran says
Hi Sarah, I don’t think this cake is overly sweet at all, but it’s about personal taste 🙂 You can use a bit less sugar if you prefer.
Gabriella says
Hello! I am excited to make this cake but wanted to make it as a double layer cake 6 inch cake. How do you recommend that I alter the recipe?
Tori says
Just found this recipe after looking everywhere for a tasty spice cake and I’m in love! Made 12 little muffins instead of a giant cake and my family is loving them
Jeanine says
This was very easy, moist, and delicious. Thank you for sharing.
Chris says
I made this using 8 in square pan, baked for 30 minutes, and subbed 1 egg with mashed banana, also added chopped apple just because I wanted to use them up. Came out super moist and got a lot of compliments for that. I do wish the spice taste was a little stronger, but maybe my spices are losing flavor and need to use newer ones. Thanks for the recipe!
Shiran says
Hi Chris. You can always use more of your favorite spices!
Peter Calvin says
Hi Shiran, have to say i really love your work and all the recipe you share with us. This cake looks amazing and will definitely give it a try. Keep up the good work.
Shiran says
Thank you so much, Peter 🙂
Becky Cuba says
Has anyone tried subbing premixed apple pie spice for the spices? If so, how much?
diwali gifts says
WOW! A spice cake, never thought i would try something like this. But, you never know. Gonna try this right away.
diwali gifts says
Wow! A spice cake, this is what i always wanted to make. Thanks to you for sharing.
Jodi Odland says
Loved the texture and it was nice and moist. I frosted with Penuche frosting. Next time I plan on just using cinnamon and nutmeg for the spice
Jeanne says
The Spice cake is delicious! Thank you for the nice , easy recipe!
Jessi says
It is a great recipe to make a birthday special cake. my bro’s birthday coming soon. thank you so much for sharing this recipe.
CJ says
I made this in two 5×7 Pyrex pans to make a layer cake and with double the frosting. I’m not partial to ginger, so I replaced it with ¼ tsp of allspice. The cake came out moist and delicious! Thank you so much for the recipe!
CJ says
EDIT: Accidentally added my review as a reply, so re-posting…
I made this in two 5×7 Pyrex pans to make a layer cake and with double the frosting. I’m not partial to ginger, so I replaced it with ¼ tsp of allspice. The cake came out moist and delicious! Thank you so much for the recipe!
valentines gifts says
Perfect cakes for Valentine day occasion. keep updating and thanks for share the recipes.
Jen says
I made this with a few changes, greek yohgurt instead of buttermilk, almond extract instead of vanilla and allspice instead of ground ginger and it was delicious. On a side note, I don’t understand why people give stars if they’ve never made something. A pet peeve of mine I guess because it creates false ratings and offers absolutely nothing.
Debra says
I am allergic to apples, what other fruit can I use?
Kim says
Thanks!
I’m crazy about this cake, I made it 4 times in the last 3 months so it is about time I thank you for this recipe ❤️💚💛
Rakhi says
I am visiting the website for the first time. What I found most interesting is the name. Pretty Simple Sweet. Says everything you need to know. Will surely try out the recipes and keep posting as to how it went. Thanks.
Anita Rockwell says
This cake is amazing! I love it! Thank you for Shari g the recipe. It is the perfect size for a spice cake. I didn’t make the frosting because I am not a frosting fan, but if I do make it with frosting I’m definitely using your recipe! Again….wow!!
Sattur mittai kadai says
Thank you for sharing the amazing article.it’s really good.
indian matka says
Wow! just love your ideas, I made one for my friend I hope he will like it.
TheFlowersPoint says
Very informative
AmbalaCakes says
Very informative
kurla day says
I regularly visiting the listed content, which is very interesting going to the website everyday. Searching for new, interesting info here. Thanks for sharing the content.
Baishakhi Biswas says
Can’t get over this cake. Truly delicious, couldn’t share it with anyone :D. Made it three times in the last week. Best wishes to you Chef.
Lisa vannorman says
What can I use for frosting for spice cake since I have no cream cheese
Talia @ Pretty. Simple. Sweet. says
Hi Lisa, cream cheese frosting is the ideal type of frosting with this cake. You could also make a glaze with powdered sugar and a bit of a water or milk and drizzle it over the cake. Just add a few teaspoons of liquid to a cup of powdered sugar and mix together with a whisk until it’s viscous:)
Art of India says
Hey Shiran, this looks so good. I will try this for sure during the festive season this year. Thanks for sharing. Much love, keep growing! 🙂
Daniel says
Is the setting for a fan assisted oven? 180 degrees.
Talia @ Pretty. Simple. Sweet. says
Yes it is!:)
Satta Matka Trick says
Your blog provided us with important information to work on. You have done a admirable job. Satta Weekly Jodi
Ann says
I made this cake for my husband for Thanksgiving. It is delicious. After enjoying his first slice, he immediately went back to the kitchen for a 2nd slice. Happy Thanksgiving!
sattamataka143 says
thanks for sharing this information sir…m
Khajana Matka says
What can I use for frosting for spice cake since I have no cream cheese
Talia @ Pretty. Simple. Sweet. says
You could try a basic glaze made with powdered sugar…Mix a bit of milk or water with 2 cups of sifted powdered sugar and pour over the cake for a light glaze 🙂
Deborah says
The texture of this snack cake is perfect. I didn’t even frost it! The slightly crisp edge and the bit of sticky sweet made it perfect with coffee. I’m going to up the spices next time and add some ground toasted walnuts. This is a keeper.
DecorGlance says
Thanks for sharing this Beautiful recipe, I Definitely try them out If possible
Meg says
This was perfect! I didn’t have buttermilk, so I just used plain whole milk. I’m also not a fan of cloves so I used allspice in its place. Even the dessert disliking sig. other couldn’t resist a little piece. It was fluffy and moist without being cloyingly sweet. Will make again with buttermilk next time!
Talia @ Pretty. Simple. Sweet. says
Hi Meg, I’m so glad both you and your significant other enjoyed the recipe!
Exoticindiaart says
This was ideal! I didn’t have buttermilk, so I used normal whole milk instead. I’m also not a fan of cloves, so I substituted allspice. Even the dessert-hating sig. other couldn’t resist a bite. It was light and fluffy without being too sweet.
Talia @ Pretty. Simple. Sweet. says
Thank you! I’m so glad you enjoyed the recipe 🙂
Emission Miracles says
This idea was very beautiful .the cake was lokking delicious and sweet . the cake was looking pretty ,simple.
sunpreet singh says
very good content. thanks
lila says
great
Blissmygift says
Thanks for sharing world’s best cake recipe. I have made this and enjoyed a lot with my family.
Bhupendra Sharma says
Thanks for sharing this delicious dish
Laura says
I made this cake last night. It tastes amazing! Thank you from Brazil!
Stephanie @ Pretty.Simple.Sweet. says
Thank you! Glad you enjoyed the cake!
Joanne says
Wow, this came out perfectly delicious. Such a tender cake. Great frosting. Note..I did not sift my confectioners sugar and only used 1 cup. . Everything else as written in recipe. Will be making again. Thank you so much for this recipe.
Stephanie @ Pretty.Simple.Sweet. says
So glad this turned out well and you enjoyed the cake!
Sergio Jack says
Thank you for sharing this delightful recipe for spice cake! It’s always a pleasure to discover new and delicious treats to try in the kitchen, and your post has certainly sparked my culinary curiosity. There’s something so comforting about the warm and aromatic flavors of spice cake, making it the perfect indulgence for cozy evenings or special occasions. Your detailed instructions and enticing description have made it easy to imagine the rich aroma filling the kitchen as this delectable dessert bakes to perfection. I can’t wait to gather the ingredients and give your recipe a try. Thanks again for sharing your culinary expertise with us!
Stephanie @ Pretty.Simple.Sweet. says
Thank you Sergio!
Stacia Strunk says
Can I use cake flour instead of all purpose flour?
Stephanie @ Pretty.Simple.Sweet. says
Hi Stacia, yes you can. The cake will be extra soft and tender if that is your goal. I wouldn’t use cake flour if you’re planning on turning this into a layer cake.
Deborah says
Could you add chopped apples to this?
Stephanie @ Pretty.Simple.Sweet. says
I’m sure you could. I do have a few apple cake recipes that already are modified for apples and apple slices. Just search “apple cake” in the search bar.