Amazing 1-bowl spice cake with 450 calories

There is nothing—and I mean *nothing*—that screams comfort and home quite like the scent of cinnamon, ginger, and cloves filling your kitchen. When life gets hectic—and we all know how quickly that happens—I turn straight to this recipe. It’s my go-to spice cake because it delivers that deep, soulful flavor my grandmother always cooked with, but it’s simple enough for any busy weeknight baking session. We aren’t messing around with dry results either; this is a Super Moist Spice Cake paired with the real winner: a truly decadent Brown Butter Cream Cheese Frosting. This is how we bring that joyful, comforting food back to the everyday table, just like I learned watching Grandma stand on that little stool in Ohio. If you love cozy bakes, make sure you browse all my other simple recipes for everyday treats over in the desserts category!

Why This Moist Spice Cake Recipe is Your New Favorite Autumn Dessert

I know you’re looking for a recipe that delivers big on flavor without demanding hours of your time. That’s exactly what you get here! This isn’t just another cake; it’s the ultimate Moist Spice Cake Recipe built for those cozy fall evenings or when you need a reliable dessert for the holidays. It’s my secret weapon for comfort baking.

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• It uses common ingredients, so last-minute baking is always possible.
• The texture is unbelievably soft and holds up beautifully to frosting.
• The spice blend is perfectly balanced—nothing tastes muted!

Achieving the Perfect Tender Crumb Cake Texture

Here’s where the magic happens to get that superior moisture. We skip buttermilk and rely on a powerhouse duo: applesauce and sour cream. Applesauce keeps it tender, and the sour cream adds fat and a slight tang that cuts the sweetness just right. This isn’t some flimsy layer cake; it’s an Old Fashioned Spice Cake in spirit, but adapted to stay moist for days, not hours! It’s the key to that melt-in-your-mouth crumb.

The Warm Spice Blend in This Spice Cake

When I talk about Fall Spice Cake Ideas, I’m talking about this exact blend. We hit all the warming notes you expect: plenty of bright cinnamon, a little kick from ginger, the deep earthiness of cloves, and just enough nutmeg to tie it all together. This mix makes it perfect for Holiday Spice Cake Baking. Trust me, the aroma alone is worth the effort!

Essential Ingredients for Your Super Moist Spice Cake from Scratch

I want you to feel completely confident before you even turn on the oven, so we need to chat about the players in this game. Getting the right components ready is half the battle for a perfect **Spice Cake with Cream Cheese Frosting**. Don’t stress about fancy items; pretty much everything here is likely already in your pantry!

For the Flavorful Spice Cake Batter

We want that deep, rich color and unbeatable moisture, which means being precise here. Remember when you start mixing, the final addition is the boiling water—don’t skip that! That hot liquid blooms the spices and helps create that signature thin batter consistency that bakes up so tenderly.

• 1 3/4 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, melted
• 1/2 cup vegetable oil
• 1 cup unsweetened applesauce
• 1/2 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup boiling water

For the Brown Butter Cream Cheese Frosting

Okay, this frosting is what takes this cake from wonderful to unforgettable. Browning the butter takes an extra five minutes tops, but wow, does it add a depth of nutty flavor! Make sure you melt the butter completely, let it get those dark brown specks, and crucially, let it cool down before mixing it in, or you’ll melt your cream cheese!

• 1/2 cup (1 stick) unsalted butter for frosting
• 8 ounces cream cheese, softened
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup chopped pecans or walnuts (optional, for topping)

Step-by-Step Instructions for Your Easy Homemade Spice Cake

I’m thrilled to say this is truly an Easy Homemade Spice Cake recipe, even though the flavor tastes like you slaved away all afternoon! Because we use oil and applesauce, a hand whisk works perfectly well here. We mix the dry ingredients, dump in the wet stuff, and stir until just combined. It’s so straightforward. Just remember the golden rule for a tender crumb: stop stirring as soon as you don’t see flour streaks anymore!

Preparing the Spice Cake Layers

First things first, get that oven warmed up to 350°F (175°C) and prepare those two 9-inch pans—I use baking spray and a dusting of flour. In your big bowl, whisk together all your dry bits: the flour, sugar, baking soda, salt, and those wonderful spices. Next, add everything wet *except* the boiling water—your melted butter, oil, applesauce, sour cream, eggs, and vanilla. Whisk that until it just comes together. Now for the fun part: carefully pour that cup of boiling water right in and whisk until it’s smooth. Seriously, the batter will look very thin, and that’s exactly what you want! Divide it up and pop those babies into the oven for about 30 to 35 minutes.

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Crafting the Brown Butter Frosting

While the cake layers are chilling (they must be completely cool, don’t rush this!), we make the Brown Butter Cream Cheese Frosting. Melt that ½ cup of butter over medium heat. You want to watch it closely! It’ll foam up, and then you’ll start smelling like a bakery—that means it’s browning underneath. Pour that into a bowl to cool down until it’s just warm to the touch. Now, beat your softened cream cheese until it’s silky smooth. Add the cooled brown butter, followed by the sifted powdered sugar, vanilla, and salt. Beat it until it’s fluffy. If you live somewhere really warm and it seems too runny after mixing, just pop the whole bowl in the fridge for about 15 minutes to firm up before you frost that beautiful cinnamon swirl bread-inspired cake!

Tips for Success When Baking This Flavorful Spiced Layer Cake

Even though this recipe is easy, I want to make sure your **Flavorful Spiced Layer Cake** turns out absolutely perfect every single time. When folks tell me their cakes turned out dense, nine times out of ten, it’s usually about one of two things. First, don’t pack that flour into your measuring cup! Spoon the flour lightly into the cup and level it off—too much flour is the number one enemy of a moist cake.

Second, about that thin batter: I know it looks wrong, and your instincts might scream to add more flour, but resist! That boiling water is crucial for activating everything and making those layers incredibly tender. When you pour it in, just stop mixing when it’s smooth. If you look at my recipe for sour cream coffee cake, you’ll see I stress gentle mixing there too—it’s a theme in tender baking!

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Finally, make sure your cakes are totally cool before frosting. If they are even slightly warm, that delicious brown butter frosting will just melt right off, and who wants that mess?

Spice Cake Variations for an Ultimate Warm Spiced Dessert

Sometimes you want to tweak a great recipe to make it even more *yours*, and this Warm Spiced Dessert is perfect for playing around with! If you want the cake itself to have a little more texture, I highly recommend folding in about a cup of chopped pecans or walnuts right before you pour the batter into the pans. That crunch is fantastic against the soft crumb.

If the brown butter frosting isn’t your speed, you can definitely go classic! A simple powdered sugar glaze made with maple syrup instead of milk makes a wonderful topping for that fall flavor profile. Or, for a real holiday hit, check out how I use spiced apples in my apple fritter bread recipe—though that’s a different direction, the spice profile is similar!

Serving Suggestions for Your Holiday Spice Cake Baking

This cake just begs for a cozy setting, doesn’t it? It’s the absolute star of any fall gathering or potluck. When you’re planning your **Holiday Spice Cake Baking**, think about serving it slightly warmed—that brings out the cinnamon and ginger even more! It pairs beautifully with a strong cup of coffee, or even better, a mug of my homemade spiced apple cider.

If you serve it slightly warm with that cold, tangy cream cheese frosting, I promise everyone will hit the dessert table early. It feels like a hug in cake form!

Storage and Reheating Instructions for Your Spice Cake

Since we worked hard to make this one of the most moist spice cakes ever—thank you, applesauce and oil!—we need to store it right to keep that texture. If you’ve got leftover slices, the best way to keep them fresh is airtight storage. If your kitchen stays cool, it’s perfectly fine sitting on the counter, covered tightly, for about two days. This lets the moisture stay trapped inside.

If you need it to last longer, pop it in the fridge, but always wrap each slice well or cover the cake pan completely. When you pull it out of the fridge, give it 20 minutes on the counter before eating it so it warms up a bit. If you want a *really* warm slice, microwave it for about 10 seconds. That little burst of heat just softens the frosting and makes the spices smell incredible again!

Frequently Asked Questions About Making a Great Spice Cake

I always get questions about this particular cake, and honestly, that’s a good sign—it means you’re all excited to bake it! Since this recipe is so popular for fall baking and holiday prep, I wanted to tackle the most common things people ask me about getting that perfect texture and keeping things simple. You can always shoot me a message if your question isn’t covered here!

Can I make this spice cake without brown butter in the frosting?

Absolutely, yes! If you’re in a rush or just don’t want to deal with the browning part, you can totally use regular softened butter instead of the brown butter. Just use the ½ cup of softened butter called for in the ingredient list, and beat it together with the cream cheese until it’s light and fluffy. Now, I have to be honest: you are skipping that deep, nutty, toffee flavor boost that the brown butter gives you. The flavor difference is noticeable, but it still results in a wonderful, classic **Spice Cake with Cream Cheese Frosting**!

How can I make this a quick spice cake recipe?

If you’re looking for a **Quick Spice Cake Recipe**, the assembly time is already minimal—seriously, thanks to the oil and applesauce, a hand whisk does the job! The biggest time saver for cleanup and assembly is doing away with the two round layers. Just pour the entire batter into one greased and floured 9×13 inch pan. This cuts down on the level of careful stacking and frosting required, making it much quicker to get on the table for your fall gathering!

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What is the best way to store leftover spice cake?

This is critical because we want this cake to stay soft! Since we have all that moisture locked in, we need to lock it in even after slicing. The rule is always airtight storage. If you eat it within a couple of days, covering the cut cake tightly with plastic wrap and then foil, or putting the slices in an airtight container, works great on the countertop. If you need it to last longer, definitely refrigerate it, but remember to let those slices sit out for about 20 minutes before serving so the cake softens up again!

Nutritional Estimates for This Homemade Spice Cake

Now, I always say that you shouldn’t bake for nutrition—you bake for joy and comfort, right? This cake is definitely a treat meant for sharing around the table during the holidays or when you just need some easy comfort food after focusing on meal planning all week! But I believe in being totally open about what goes into my recipes, so here are the approximate numbers based on one slice.

These figures are estimates, of course. If you use more nuts, or if your sour cream wasn’t quite as full-fat, things will shift a little bit. But this gives you a good ballpark idea for our delicious, easy spice cake!

• Serving Size: 1 slice
• Calories: Around 450 (That rich brown butter frosting adds up, but it’s worth every bite!)
• Sugar: Roughly 55g
• Fat: About 24g (Remember, we use oil AND butter!)
• Carbohydrates: Circa 60g
• Protein: Near 4g
• Sodium: Just under 350mg

See? It has all the hallmarks of a truly decadent, homemade dessert meant for savoring. Enjoy every spoonful!

Super Moist Spice Cake with Brown Butter Cream Cheese Frosting

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A tender, easy-to-make spice cake loaded with warm spices like cinnamon, ginger, cloves, and nutmeg. This recipe uses simple ingredients for a very moist crumb, topped with a rich brown butter cream cheese frosting.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 35 min
• Total Time: 55 min
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 3/4 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, melted
• 1/2 cup vegetable oil
• 1 cup unsweetened applesauce
• 1/2 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup boiling water
• 1/2 cup (1 stick) unsalted butter for frosting
• 8 ounces cream cheese, softened
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup chopped pecans or walnuts (optional, for topping)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 inch pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
3. Add the melted butter, oil, applesauce, sour cream, eggs, and vanilla extract to the dry ingredients. Mix with a whisk until just combined. Do not overmix.
4. Carefully pour the boiling water into the batter and whisk until smooth. The batter will be thin.
5. Divide the batter evenly between your prepared pans.
6. Bake 9-inch rounds for 30 to 35 minutes, or a 9×13 inch cake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
8. To make the Brown Butter Cream Cheese Frosting: Melt the 1/2 cup butter in a small saucepan over medium heat. Cook, swirling often, until the butter foams, then brown bits form at the bottom and it smells nutty (about 5-7 minutes). Pour the browned butter into a heatproof bowl and let it cool until it is just warm, not hot.
9. In a large bowl, beat the softened cream cheese until smooth. Beat in the cooled brown butter.
10. Gradually add the powdered sugar, vanilla extract, and salt. Beat until the frosting is light and fluffy. If the frosting is too soft, chill it for 15 minutes before using.
11. Once the cakes are completely cool, frost and stack the layers. Sprinkle with chopped nuts if desired.

Notes

• For an extra moist cake, ensure you measure the flour correctly by spooning it into the measuring cup and leveling it off.
• This cake is excellent for fall baking and holiday gatherings.
• If you skip the brown butter step, you can use 1/2 cup of softened regular butter for a standard cream cheese frosting.
• If you are looking for quick meal planning ideas for busy weeks, this cake is a great comfort food dessert to have ready.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 55g
• Sodium: 350mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg