Ultimate Moist Spice Cake with Cream Cheese Frosting Recipe

There’s nothing quite like the smell of a freshly baked spice cake filling the kitchen—warm cinnamon, nutmeg, and cloves mingling with rich butter and sugar. It’s the kind of dessert that feels like a hug, especially when topped with luscious cream cheese frosting. This spice cake with cream cheese frosting has been my go-to for birthdays, holidays, and even just-because-I-need-cake days since I first stole the recipe from my aunt’s handwritten cookbook decades ago.

What makes it special? That perfect balance of cozy spices and tangy-sweet frosting. The cake stays incredibly moist thanks to a sneaky trick—applesauce in the batter—while the cream cheese frosting adds just the right amount of richness without being too heavy. Every time I make it, friends ask for seconds (and the recipe). Whether you’re new to baking or a seasoned pro, this spice cake with cream cheese frosting is foolproof and always delivers that nostalgic, comforting flavor we all love.

Why You’ll Love This Spice Cake with Cream Cheese Frosting

This isn’t just any spice cake—it’s the one you’ll crave. Here’s why:

• Moist every time: Applesauce and buttermilk keep the crumb tender, even days after baking
• Spice that sings: Cinnamon, nutmeg, and cloves blend perfectly—warming but not overpowering
• That frosting though: Silky cream cheese frosting with just the right tang to balance the sweet cake
• Foolproof for any baker: Simple steps yield impressive results (great for gifting!)
• Nostalgia in every bite: Tastes like childhood memories, but better because you made it yourself

Trust me, your spoon will be scraping the plate clean.

Ingredients for Spice Cake with Cream Cheese Frosting

Gathering the right ingredients is half the battle for perfect spice cake—but don’t worry, these are all pantry staples you probably already have. Just be sure to take that butter and cream cheese out of the fridge an hour before baking. Trust me, room-temperature ingredients make all the difference when you’re creaming them together. Here’s everything you’ll need:

For the Spice Cake

• 2 cups all-purpose flour (spooned and leveled, please—no packing it down!)
• 1 1/2 tsp baking powder (check that expiration date)
• 1/2 tsp baking soda
• 1 tsp ground cinnamon (I always add an extra pinch—shhh)
• 1/2 tsp ground nutmeg (freshly grated if you’re feeling fancy)
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened (if you forget to soften it, 10 seconds in the microwave works in a pinch)
• 1 cup granulated sugar
• 2 large eggs (room temperature—just leave them next to the butter)
• 1 tsp vanilla extract (the real stuff, not imitation)
• 1/2 cup buttermilk (no buttermilk? Stir 1/2 tbsp vinegar into regular milk and wait 5 minutes)
• 1/2 cup applesauce (unsweetened works best—it’s our secret moisture weapon)

For the Cream Cheese Frosting

• 8 oz cream cheese, softened (full-fat only—this is no time for dieting)
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar (sift it if you hate lumps like I do)
• 1 tsp vanilla extract

See? Nothing too crazy—just good, simple ingredients that come together to make something magical. Now let’s get mixing!

Equipment You’ll Need

No fancy gadgets required here—just the basics every baker should have on hand. Here’s what you’ll need to make this spice cake with cream cheese frosting:

• 9-inch round cake pan (or a square pan works too—just adjust baking time)
• Mixing bowls (2 medium-sized—one for dry ingredients, one for wet)
• Hand mixer or stand mixer (though a sturdy whisk and elbow grease will do in a pinch)
• Spatula (for scraping every last bit of batter—waste not, want not!)
• Measuring cups and spoons (precision matters with those spices)
• Wire rack (for cooling—don’t skip this or your frosting will melt!)
• Offset spatula or butter knife (for spreading that luscious frosting)

That’s it! Now let’s get baking—your future self (and everyone who gets a slice) will thank you.

How to Make Spice Cake with Cream Cheese Frosting

Alright, let’s dive into the fun part—actually making this beautiful spice cake! I’ve broken it down into simple steps so you can nail it on your first try. Just follow along, and soon you’ll have the most fragrant, moist cake with that dreamy cream cheese frosting we all love.

Preparing the Spice Cake Batter

First things first—preheat that oven to 350°F (175°C). Give your 9-inch cake pan a good greasing and flour dusting (I like to use the butter wrapper for greasing—zero waste!). Now for the batter:

1. Whisk dry ingredients: In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Give it a good whisk—you want those spices evenly distributed.
2. Cream butter and sugar: In another bowl, beat softened butter and sugar together until light and fluffy (about 2-3 minutes). Scrape down the sides as needed.
3. Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla. The mixture might look a bit curdled—that’s totally normal!
4. Alternate dry and wet: With mixer on low, add 1/3 of dry ingredients, then half the buttermilk. Repeat, ending with dry ingredients. Mix just until combined—overmixing makes tough cake.
5. Fold in applesauce: Gently stir in applesauce until batter is uniform. It’ll be thick but pourable—that’s perfect!

Baking and Cooling the Cake

1. Pour and smooth: Transfer batter to prepared pan, smoothing the top with a spatula.
2. Bake: 30-35 minutes until golden and a toothpick comes out clean (start checking at 28 minutes—ovens vary).
3. Cool in pan: Let cake rest in pan 10 minutes—this helps prevent sticking.
4. Transfer to rack: Run a knife around edges, then flip onto wire rack to cool completely (about 1 hour). Frosting a warm cake is a messy disaster waiting to happen!

Making the Cream Cheese Frosting

1. Beat cream cheese and butter: In a clean bowl, beat softened cream cheese and butter until smooth and creamy (about 2 minutes).
2. Add sugar gradually: With mixer on low, slowly add powdered sugar to avoid a sweet cloud explosion in your kitchen!
3. Finish with vanilla: Beat in vanilla until frosting is fluffy (1-2 minutes more). If it’s too thick, add a teaspoon of milk; too thin? More powdered sugar.

Assembling the Cake

1. Level if needed: If your cake domed, slice off the rounded top with a serrated knife for even frosting.
2. Frost generously: Plop frosting in center and spread outward with an offset spatula. I like swoopy, rustic swirls—perfection is overrated!
3. Serve proudly: Slice with a warm knife (dip in hot water, wipe dry) for clean cuts. Watch everyone’s eyes light up with that first bite!

See? Not complicated at all—just layers of simple steps that create something extraordinary. Now go enjoy your masterpiece!

Tips for the Perfect Spice Cake with Cream Cheese Frosting

After baking this spice cake more times than I can count, I’ve picked up a few tricks that make all the difference between “good” and “oh-my-gosh-I-need-another-slice” amazing. Here are my absolute must-know tips:

• Fresh spices are non-negotiable: That dusty cinnamon jar from 2018? Toss it. Old spices lose their punch—your cake will taste bland no matter how much you add. Sniff test: if you can’t smell it strongly, it won’t flavor your cake.
• Room temp ingredients aren’t just a suggestion: Cold butter and cream cheese won’t cream properly, leading to dense cake or lumpy frosting. No time to wait? Cut butter into chunks and microwave in 5-second bursts (just till slightly soft, not melted!).
• Fold, don’t beat: Once you add the flour, switch to gentle stirring with a spatula. Overmixing develops gluten = tough cake. A few flour streaks are fine—they’ll disappear when you fold in the applesauce.
• Don’t skip the applesauce: It’s the magic moisture keeper! Unsweetened works best since we’ve already got enough sugar. No applesauce? Mashed banana (1/2 cup) makes a fun twist.
• Chill the frosting if it’s too soft: Summer kitchen too warm? Pop the mixed frosting in the fridge for 15 minutes before spreading. It’ll hold those beautiful swirls instead of sliding off.

Follow these, and I promise—your spice cake will be the star of any table. Now go bake with confidence!

Variations for Spice Cake with Cream Cheese Frosting

One of the best things about this spice cake recipe is how easily you can tweak it to match your mood or what’s in your pantry. Here are some of my favorite simple twists—each one keeps the soul of the original while adding a fun new personality:

Mix-Ins That Add Crunch or Fruitiness

• Toasted pecans or walnuts: Fold in 1/2 cup chopped nuts with the applesauce for lovely texture. Bonus: sprinkle extra on top of the frosting!
• Plump raisins or dried cranberries: Soak 1/3 cup in warm water (or orange juice!) for 10 minutes, then pat dry before mixing into batter.
• Fresh apple chunks: Toss 1 cup diced apples with a bit of the flour mixture to prevent sinking—they’ll bake into sweet little surprises.

Flavor Swaps That Feel Brand New

• Pumpkin spice version: Replace applesauce with 1/2 cup canned pumpkin puree and add 1/4 tsp allspice. Perfect for fall!
• Carrot cake crossover: Add 1 cup grated carrots and swap cloves for 1/4 tsp cardamom. Suddenly it’s a carrot-spice hybrid.
• Molasses depth: Substitute 2 tbsp of the sugar for dark molasses—just enough for rich, almost gingerbread-like notes.

Frosting Twists That Wow

• Citrus zing: Add 1 tsp orange or lemon zest to the frosting—it cuts the sweetness beautifully.
• Maple cream cheese: Replace 1/2 cup powdered sugar with 1/4 cup real maple syrup (reduce buttermilk by 1 tbsp to compensate).
• Spiked frosting: A tablespoon of bourbon or rum gives grown-up flair (skip if serving kids!).

The rule? Have fun with it! As long as you keep the basic ratios the same, this spice cake is practically begging for your personal touch. What variation will you try first?

Serving and Storing Spice Cake with Cream Cheese Frosting

Now for the best part—enjoying your masterpiece! Here’s how to serve and keep this spice cake tasting fresh:

Serving Suggestions

This cake shines all on its own, but a few accompaniments take it over the top:

• Morning treat: Pair with coffee or chai tea—the spices harmonize perfectly
• Afternoon delight: Serve slightly chilled with a dollop of whipped cream
• Dessert showcase: Warm individual slices for 10 seconds and top with vanilla ice cream

For gatherings, I often cut thinner slices—it’s so rich that a little goes a long way (plus you can justify seconds!).

Storage Tips

That cream cheese frosting means we need to be careful about storage:

• Room temp: Okay for up to 2 hours during serving (cover loosely with foil)
• Refrigerator: Store covered airtight for up to 5 days—the applesauce keeps it moist!
• Freezing: Wrap unfrosted cake layers tightly in plastic, then foil; freeze up to 3 months. Thaw overnight before frosting.

Pro tip: If the chilled cake seems dry, let it sit at room temperature for 20 minutes before serving—it’ll taste freshly baked again.

Frequently Asked Questions

I’ve gotten so many questions about this spice cake over the years—here are the answers to what people ask most often while nibbling their second slice:

Can I use yogurt instead of buttermilk?

Absolutely! Plain yogurt thinned with a splash of milk works great. I do equal parts yogurt and milk (so 1/4 cup each for this recipe). Greek yogurt? Thin it with more milk until it pours like buttermilk. The tanginess actually complements the spices beautifully.

How long does this cake stay fresh?

Thanks to that magical applesauce, it stays moist for up to 5 days in the fridge—just store it airtight. The frosting might firm up, so let slices sit at room temp for 20 minutes before serving. Honestly though? It rarely lasts more than two days in my house!

Can I make cupcakes instead of a layer cake?

You bet! This batter fills about 18 standard cupcake liners. Bake at same temperature for 18-22 minutes. They’re adorable with a swirl of cream cheese frosting and a light dusting of cinnamon on top—perfect for bake sales or parties!

Why did my frosting turn out runny?

Oof, been there! Usually it’s because the cream cheese was too warm. Next time, chill the mixed frosting for 15 minutes before spreading. If it’s already on the cake? Pop the whole thing in the fridge—it’ll firm up. Worst case, call it a “glaze” and pretend you meant to do it!

Can I freeze leftovers?

Freeze unfrosted cake layers wrapped tightly in plastic and foil for up to 3 months. Frosted slices? They’ll keep for 1 month, but the texture changes slightly—still tasty though! Thaw overnight in the fridge and enjoy cold or at room temp.

Nutritional Information

While I’m all about indulging in this delicious spice cake (life’s too short not to enjoy dessert!), I know many folks like to have a general idea of what they’re eating. Keep in mind that these numbers are estimates—actual values can vary depending on specific ingredients and brands used. Your slice might differ slightly based on how thick you cut it too!

The cake gets its moisture from applesauce rather than loads of oil, which helps keep things moderately balanced. The cream cheese frosting is rich, but a little goes a long way flavor-wise. As with any homemade treat, the best approach is to savor reasonable portions mindfully. After all, the spices themselves—cinnamon, ginger, nutmeg—actually have some health benefits!

For precise dietary needs, I recommend using a recipe calculator with your exact ingredients. But whatever the numbers say, this spice cake with cream cheese frosting is worth every bite for the joy it brings. Now go enjoy that slice without guilt!

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