Spice Cake

Spice Cake


3 Cups all-purpose flour (360g)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
2 tsp ground ginger
½ tsp ground cloves
½ tsp ground nutmeg
2 Cups packed light brown sugar (440g)
1 Cup vegetable oil (240ml)
1 Cup unsweetened applesauce (240ml)
½ Cup buttermilk (120ml)
4 large eggs
1 tsp vanilla extract

Cream Cheese Frosting
1 Cup unsalted butter softened (227g)
1 (8-ounce/113g) block cream cheese room temperature
6 Cups powdered sugar (720g)
½ tsp vanilla extract


1. Preheat the oven to 350F.
2. Grease two 9-inch baking pans with baking spray.
3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
4. In a separate medium mixing bowl, whisk together the brown sugar, oil, applesauce, buttermilk, eggs, and vanilla until well combined.
5. Add the sugar mixture to the flour mixture and whisk together just until combined.
6. Divide the batter among the prepared cake pans.
7. Bake for 30 minutes or until the center springs back when gently pressed.
8. Let cool for 10 minutes in the pans then invert on a wire cooling rack and cool completely.

Cream Cheese Frosting
1. In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the butter and cream cheese together on medium speed until smooth and fluffy, about 2 minutes.
2. With the mixer on low, gradually add in the powdered sugar stopping occasionally to scrape down the bowl.
3. Once combined, add the vanilla, and beat on medium-low speed until fluffy, about 1 minute.

1. Place a cake layer on a cake stand or serving plate.
2. Spread 1 Cup of frosting over the top.
3. Place the other cake layer on top and spread the remaining frosting all over the top and sides of the cake.
4. Decorate as desired.
5. Refrigerate the cake for at least 30 minutes before slicing. The cake can be refrigerated, then loosely covered, and stored for up to 3 days before serving.

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