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Super Moist Homemade Spice Cake with Classic Cream Cheese Frosting

A moist slice of spice cake with thick cream cheese frosting on a white plate.
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Bake this homemade spice cake from scratch for an incredibly moist and tender dessert. It features classic warm spices and pairs perfectly with a tangy cream cheese frosting, making it ideal for Fall gatherings or holiday baking.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 1 cup vegetable oil
  • 1 cup sour cream
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • For the Frosting: 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 inch baking pan.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a separate large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, and sour cream until well combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake layer cakes for 30 to 35 minutes, or the 9×13 pan for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. To make the cream cheese frosting, beat the softened cream cheese and butter together until smooth and creamy.
  10. Gradually add the sifted powdered sugar, mixing until incorporated. Beat in the vanilla extract and salt. Beat on medium-high speed until the frosting is light and fluffy.
  11. Once the cakes are completely cool, frost and layer them as desired.

Notes

  • For an extra moist cake, use buttermilk instead of sour cream, reducing the liquid slightly if needed.
  • You can substitute applesauce for half the oil for a slightly different texture.
  • For a holiday presentation, press chopped pecans or walnuts onto the sides of the frosted cake.

Nutrition

Find it online: https://pureplatepath.com/moist-homemade-spice-cake-recipe/