Spice Cake

Last year, our  Pumpkin Magic Cake recipe was the cake of the season, setting the bar high for this years follow up. Taking on a classic, we’re bringing you a moist Spice Cake done as a simple and elegant layer cake instead of a traditional sheet spice cake.

Spice Cake Recipe

Spice Cakes are usually the simple, understated dessert at the fall table that makes a big statement once you take a bite – but this year, I decided to give our spice cake an upgrade with a slightly stiffer cream cheese frosting and a denser (but still moist and crumbly) cake that could stand up to stacking.

We still kept it simple with no crazy decorating techniques (just a simple star-dot of frosting around the edge that requires no skill) but I think there’s just something a bit more special about cutting into a layer cake… especially if you sprinkle it with a bit more spice and drizzle some caramel sundae sauce over top!

This spice cake has all of the classic flavors of fall – pumpkin spice, cinnamon, apple and even a hint of molasses, and is topped with a sweet-and-tart homemade cream cheese frosting that you’ll want to eat with a spoon.

Spice cake has a reputation for being low maintenance and super easy – and this cake is no exception. You don’t even need to pull out a hand mixer to get that perfect fluffy texture – which is a bonus if you’re cooking with kids or just want minimal cleanup.

I loaded mine with lots of spice and apple, but you can definitely tone down the spice and leave out the grated apple. The apple adds to the moisture of the cake and bakes in to be completely undetectable once cooked, but it doesn’t require a special trip to the store if you don’t have one on hand already.

For more caramel-apple goodness, check out my Caramel Apple Crumb Cake recipe or my Caramel Apple Cupcake recipe.

Ingredients for Spice Cake

• 2 1/2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons pumpkin spice mix
• 2 teaspoons cinnamon
• 1 cup oil of choice
• 1 1/2 cups brown sugar
• 1 Tablespoon molasses
• 1 cup applesauce
• 4 eggs
• 2 teaspoons vanilla
• 1 large apple, grated

For the Cream Cheese Frosting:

• 1-8oz package cream cheese
• 1/4 cup butter (1 stick)
• 3-4 cups powdered icing sugar, to taste
• 1 teaspoon vanilla
• 2 teaspoons cinnamon, optional
• Dried apple chips, optional
• Caramel sundae sauce, optional

Kitchen Tools You May Find Helpful:

• Large mixing bowl & small mixing bowl
• Measuring cups and spoons
• Whisk
• Grater
• 2 8″ cake pans
• Offset spatula
• Piping bag

This spice cake is out of this world delicious and I hope you give it a try this season! What is your favorite fall dessert? Could it be this Pumpkin Bread with Maple Glaze this Baked Apple Crisp or maybe even these Pumpkin Spice Donuts! There are so many delicious fall dessert options out there!

Spice Cake

Taking on a classic, we’re bringing you a moist Spice Cake done as a simple and elegant layer cake instead of a traditional sheet spice cake.

5 from 4 votes

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Course: Desserts

Cuisine: American

Servings: 12 slices

42 minutes mins

Calories: 503

Author: Amanda Davis

Ingredients

• ▢ 2 ½ cups flour
• ▢ 2 teaspoons baking soda
• ▢ 1 teaspoon salt
• ▢ 2 teaspoons pumpkin spice mix
• ▢ 2 teaspoons cinnamon
• ▢ 1 cup canola oil
• ▢ 1 ½ cups brown sugar
• ▢ 1 Tablespoon molasses
• ▢ 1 cup applesauce
• ▢ 4 large eggs
• ▢ 2 teaspoons vanilla
• ▢ 1 large apple grated

For the cream cheese frosting:

• ▢ 8 oz cream cheese
• ▢ ¼ cup butter 1 stick
• ▢ 3.5 cups powdered icing sugar
• ▢ 1 teaspoon vanilla
• ▢ 2 teaspoons cinnamon optional
• ▢ Dried apple chips optional
• ▢ Caramel sundae sauce optional

Instructions

• Preheat oven to 350F.
• Grease and line two 8" or 9" cake pans with parchment paper and set aside.
• In a large bowl, whisk together the flour, baking soda, salt, pumpkin spice and cinnamon. Set aside.
• In a medium bowl, combine the oil, brown sugar, molasses, applesauce, eggs and vanilla.
• Make a well in the center of the dry ingredients and pour in the oil-sugar mixture. Whisk to combine until all ingredients are moistened and no dry patches remain.
• Grate your apple directly into the bowl and then stir to distribute evenly.
• Split the batter amongst the two pans - about 2 1/2 cups of batter per pan.
• Bake for 18-22 minutes.
• Remove the cakes from the oven and let cool for one minute before turning out onto a cooling rack.
• While the cake is cooling, make the cream cheese frosting.
• Beat the butter and cream cheese together, then add 2 cups of powdered sugar and the vanilla extract. Adjust to taste and preferred consistency.
• When the cakes are cool, place one on your cake stand and place 1/2 cup of frosting ontop. Smooth to cover the whole top with your offset spatula, then sandwich the second layer overtop.
• Smooth all but 1/2 cup of frosting all over the cake.
• Sprinkle a bit of cinnamon over the top of the cake, if desired.
• Add 1/2 cup to 1 cup of powdered sugar to the remaining frosting to make it stiffer, then scoop into a piping bag fitted with a star tip.
• Make quick "dabs" of frosting along the edge of the cake by gently squeezing the piping bag and pulling it away firmly after about 1-2 seconds. Do this all around the top edge of the cake, and then just pipe a simple line of frosting along the bottom edge.
• Serve with a drizzle of caramel sundae sauce, as desired.

Nutrition

Serving: 1slice | Calories: 503cal | Carbohydrates: 89g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 92mg | Sodium: 504mg | Potassium: 172mg | Fiber: 1g | Sugar: 66g | Vitamin A: 480IU | Vitamin C: 1.2mg | Calcium: 69mg | Iron: 2.1mg

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