This spice cake is incredibly moist, thanks to the perfect balance of wet ingredients and a gentle baking process. The blend of spices gives it a rich, layered flavor without being overpowering. It’s easy to make, uses common pantry ingredients, and is versatile enough to serve at casual get-togethers or festive celebrations. Best of all, it stays moist for days—if it lasts that long.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Ground cloves
Ground allspice
Granulated sugar
Brown sugar
Eggs
Vegetable oil or melted butter
Applesauce or sour cream (for added moisture)
Vanilla extract
Milk or buttermilk
Directions
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until light and fluffy.
Add the oil, applesauce (or sour cream), and vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet mixture, alternating with milk or buttermilk. Stir just until combined—do not overmix.
Pour the batter into the prepared pan(s) and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Frost with cream cheese frosting, glaze, or enjoy plain.
Servings and timing
This recipe makes 12–16 servings. Prep Time: 15 minutes Cook Time: 35 minutes Cooling Time: 30 minutes Total Time: 1 hour 20 minutes
Variations
Add chopped nuts like walnuts or pecans for a crunchy texture.
Fold in raisins or chopped dates for a touch of natural sweetness.
Make cupcakes by dividing the batter into lined muffin tins and baking for 18–22 minutes.
Use pumpkin puree in place of applesauce for a fall twist.
Top with caramel glaze for an extra indulgent finish.
Storage/Reheating
Store the spice cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze, wrap slices tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature. To reheat, microwave individual slices for 10–15 seconds for a just-baked feel.
FAQs
How do I keep the cake super moist?
Using applesauce or sour cream helps lock in moisture. Be careful not to overbake, and store the cake properly to maintain softness.
Can I make this cake ahead of time?
Yes, it tastes even better the next day. You can bake it a day in advance and frost it just before serving.
What’s the best frosting for spice cake?
Cream cheese frosting pairs beautifully with the warm spices, but vanilla or brown butter frosting are great alternatives.
Can I use a boxed cake mix?
You can start with a spice cake mix and add extras like applesauce, sour cream, or extra spices to enhance flavor and moisture.
Can I make this recipe gluten-free?
Yes, simply substitute a 1:1 gluten-free flour blend. Make sure all other ingredients are certified gluten-free.
Is buttermilk necessary?
No, but it adds richness and a slight tang. You can substitute with regular milk or make a quick buttermilk with milk and vinegar or lemon juice.
Can I bake this in a bundt pan?
Yes, but increase the baking time to 45–55 minutes and check for doneness with a toothpick.
Can I make it vegan?
Yes, use plant-based milk, a flax egg substitute, and vegetable oil. Applesauce works great as an egg replacer too.
What can I use instead of all the individual spices?
Pumpkin pie spice is a good substitute. Use about 2–3 teaspoons in place of the combined spices.
Why did my cake sink in the middle?
This could be due to overmixing, underbaking, or opening the oven too early. Be sure to follow the mixing steps closely and avoid peeking until near the end of baking.
Conclusion
Super Moist Spice Cake is a deliciously fragrant, tender dessert that brings warmth and nostalgia to every slice. With a rich blend of spices and a soft crumb, it’s ideal for any season, especially when you want something cozy and satisfying. Whether you serve it frosted or plain, this cake is sure to become a favorite go-to for gatherings or quiet moments at home.
Super Moist Spice Cake is a tender, fragrant dessert made with a warm blend of cinnamon, nutmeg, cloves, and allspice. Its soft crumb and rich aroma make it perfect for fall, holidays, or cozy gatherings. Versatile and easy to make, it pairs well with cream cheese frosting, glaze, or a dusting of powdered sugar.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1/2 cup vegetable oil or melted butter
1 cup applesauce or sour cream
2 teaspoons vanilla extract
3/4 cup milk or buttermilk
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round pans.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice. Set aside.
In a large mixing bowl, beat eggs, granulated sugar, and brown sugar until light and fluffy.
Add oil, applesauce (or sour cream), and vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet mixture, alternating with milk or buttermilk. Stir just until combined—do not overmix.
Pour the batter into the prepared pan(s) and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Frost with cream cheese frosting, glaze, or enjoy plain.
Notes
Add chopped nuts like walnuts or pecans for texture.Mix in raisins or chopped dates for extra sweetness.Use pumpkin puree instead of applesauce for a seasonal variation.Convert into cupcakes by baking in lined muffin tins for 18–22 minutes.Top with caramel glaze for added indulgence.
