I promise this Super Moist Spice Cake with tangy cream cheese frosting outclasses any bakery buy and I can’t wait to spill the one ridiculous trick that makes it so impossibly flavorful.

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And I’m obsessed with this Super Moist Spice Cake because it tastes like every good fall memory smashed into one slice. I love that punch of warm spices and the tang from cream cheese frosting that actually sings.

I don’t fuss, just want big flavor and a soft crumb that makes me say yes, please. This is the kind of cake I crave when I want something honest and messy, not precious.

I’ve tried tons of Spice Cake Recipes and this one keeps winning. Pure, bold, sticky frosting.

Zero apologies. I will eat the whole thing, no sharing.

Seriously now.

Ingredients

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Flour — the cake’s backbone, gives structure and tender crumbs.
Baking soda lifts it, makes cakes airy and springy.
Baking powder adds extra lift when you need it.
Cinnamon brings warm, cozy spice notes you’ll crave.
Ginger gives a little zing and sharp warmth.
Cloves add deep, woodsy spice, small but mighty.
Nutmeg sneaks in nutty, slightly sweet warmth.
Salt balances sweetness and sharpens the spices.
Butter adds rich mouthfeel and buttery flavor.
Granulated sugar sweetens and helps create tender crumbs.
Brown sugar gives molassesy depth and extra moistness.
Eggs bind, add protein, and help the cake rise.
Molasses gives that classic dark, slightly bitter sweetness.
Buttermilk keeps it tangy and ultra moist.
Vanilla ties flavors together, plain but essential.
Sour cream adds tang and makes crumbs super soft.
Cream cheese makes frosting tangy and luxuriously smooth.
Butter in frosting boosts silkiness and spreadability.
Powdered sugar sweetens and creates pipeable texture.
Vanilla for frosting adds warmth and rounds sweetness.
Pinch of salt in frosting wakes up the flavor.
Optional cinnamon? Basically a pretty sprinkle or gentle stir-in.

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1 teaspoon fine salt

1 cup (226 g) unsalted butter, softened

1 1/2 cups (300 g) granulated sugar

1/2 cup (110 g) packed light brown sugar

2 large eggs, room temperature

1/2 cup (120 ml) molasses

1 cup (240 ml) buttermilk, room temperature

1 teaspoon vanilla extract

1 cup sour cream, room temperature

8 ounces (226 g) cream cheese, softened (for frosting)

1/2 cup (113 g) unsalted butter, softened (for frosting)

3 to 3 1/2 cups (360 to 420 g) powdered sugar, sifted

1 teaspoon vanilla extract (for frosting)

Pinch of salt (for frosting)

Optional pinch ground cinnamon for sprinkling or folding into frosting

How to Make this

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1. Preheat oven to 350 F and grease and flour two 8 inch round pans or line a 9×13 pan with parchment, set aside while you make the batter.

2. Whisk together 2 1/2 cups (312 g) all purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg and 1 teaspoon fine salt in a bowl; set aside.

3. In a large bowl beat 1 cup (226 g) unsalted butter, softened, with 1 1/2 cups (300 g) granulated sugar and 1/2 cup (110 g) packed light brown sugar until fluffy, scraping the bowl a few times so it’s well mixed.

4. Add 2 large room temperature eggs one at a time, beating after each until combined, then beat in 1/2 cup (120 ml) molasses and 1 teaspoon vanilla extract until smooth.

5. Alternate adding the dry ingredients and 1 cup (240 ml) room temperature buttermilk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined; fold in 1 cup sour cream, room temperature, until batter is smooth but don’t overmix.

6. Divide batter between prepared pans (or pour into the 9×13) and smooth the tops; bake 8 inch rounds for about 25 to 30 minutes or the 9×13 for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Let cakes cool in pans 10 minutes, then turn out to a wire rack to cool completely.

7. While cake cools, make the tangy cream cheese frosting: beat 8 ounces (226 g) cream cheese, softened, with 1/2 cup (113 g) unsalted butter, softened, until creamy and even.

8. Add 3 to 3 1/2 cups (360 to 420 g) sifted powdered sugar, 1 teaspoon vanilla extract for frosting and a pinch of salt; beat until fluffy and spreadable. Start with 3 cups powdered sugar and add more if you want a stiffer frosting.

9. Taste and adjust: if you like a hint more spice fold in an optional pinch of ground cinnamon or sprinkle a little on top. If frosting is too soft chill for 10 to 15 minutes and then rewhip briefly.

10. Assemble: level cakes if needed, spread a thick layer of frosting between layers and around the cake, or frost the cooled 9×13 evenly. Chill briefly to set the frosting, slice and serve. Keep leftover cake refrigerated because of the cream cheese frosting.

Equipment Needed

1. Oven (preheated to 350 F)
2. Two 8 inch round cake pans or one 9×13 pan, plus parchment or baking spray
3. Large mixing bowls (one for dry, one for wet)
4. Electric mixer or stand mixer (or a sturdy whisk and some elbow grease)
5. Dry measuring cups and spoons plus a kitchen scale for best results
6. Rubber spatula for folding and scraping the bowl
7. Whisk for the dry ingredients and light mixing
8. Wire cooling rack
9. Sifter or fine mesh sieve for the powdered sugar and flour

FAQ

Q: Can I make this cake ahead of time?

A: Yes. The cake layers keep well wrapped in plastic at room temp for 1 day, or in the fridge for up to 3 days. If you want to freeze them, wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before frosting. Pro tip: frost chilled cake for neater crumbs.

Q: What can I use instead of buttermilk?

A: Stir 1 tablespoon white vinegar or lemon juice into 1 cup milk, let sit 5 minutes until it thickens. That works fine. Whole milk is best, but 2% is okay. It keeps the cake tender and helps the baking soda react.

Q: My cake came out dry. What went wrong?

A: Most likely overbaked or too much flour. Check with a toothpick a few minutes before the recipe time is up. Also measure flour by spooning into the cup and leveling, do not pack it. Using room temp ingredients and not overmixing the batter helps keep it moist.

Q: Can I swap the sour cream or molasses?

A: You can replace sour cream with full fat plain yogurt equal amount and it will be fine. Molasses gives the cake its deep flavor, so subbing with 1/4 cup brown sugar plus 2 tablespoons maple syrup or more brown sugar will change the taste but still work. Expect a milder spice note.

Q: How do I get a smooth cream cheese frosting?

A: Make sure both the cream cheese and butter are fully softened to room temp. Beat them together until totally smooth before adding powdered sugar a little at a time. If frosting is too thin, chill 10 to 15 minutes and rewhip. Folding in a tiny pinch of cinnamon adds nice warmth.

Q: Any tips for even layers and no sink in the middle?

A: Use pans of the same size and rotate them halfway through baking for even browning. Don’t overfill pans; about two thirds full is good. Bake at the correct temp and avoid opening the oven door early. Cooling pans on a rack for 10 minutes before turning out helps prevent collapsing.

Super Moist Spice Cake Recipe Substitutions and Variations

All purpose flour: swap with 2 1/2 cups (312 g) whole wheat pastry flour for nuttier flavor and more fiber. Texture will be a tad denser, so sift it and don’t overmix. If you only have regular whole wheat, use 2 1/4 cups and add 1/4 cup all purpose back in to keep it lighter.
Buttermilk: replace 1 cup (240 ml) with 1 cup milk + 1 tablespoon white vinegar or lemon juice. Let sit 5 minutes until slightly curdled. Works great and keeps the acid for lift and tang.
Unsalted butter (in batter): you can use 1 cup (226 g) salted butter, but omit or reduce the 1 teaspoon fine salt in the dry ingredients. Salted butter might make the cake taste a little saltier but it’s fine in a pinch.
Molasses: use 1/2 cup (120 ml) dark corn syrup or 1/2 cup (120 ml) maple syrup plus 1 tablespoon blackstrap molasses if you want that deep spice flavor. Expect slightly less robust spice notes with corn syrup alone.

Pro Tips

1. Get everything truly room temp. Eggs, butter, sour cream and buttermilk should feel neither cold nor warm. Cold eggs or butter will make the batter seize and your cake can turn dense. If you forgot to plan ahead, put eggs in warm tap water for 10 minutes and soften butter in 10 second bursts in the microwave, checking often.

2. Measure flour the right way. Scoop the cup into the bag and level? Don’t. Fluff the flour, spoon it into the measuring cup, and level with the back of a knife. Too much flour = dry heavy cake. If you bake often, weigh it instead.

3. Don’t overmix once the dry goes in. Mix just until you can’t see streaks of flour. Overmixing develops gluten and makes the crumb tough. Also alternate dry and buttermilk starting and ending with dry so the batter stays balanced.

4. Fix frosting texture and flavor fast. If the frosting is too soft chill it 10 to 15 minutes, then rewhip briefly. If it’s too stiff add a teaspoon of milk at a time until it spreads. Want brighter tang? Add a teaspoon more sour cream or a squeeze of lemon juice, taste as you go. For cleaner slices, chill the whole cake for 20 minutes, then slice with a knife warmed under hot water and wiped dry between cuts.

Super Moist Spice Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I promise this Super Moist Spice Cake with tangy cream cheese frosting outclasses any bakery buy and I can't wait to spill the one ridiculous trick that makes it so impossibly flavorful.

Servings

servings

Calories

520

kcal

Equipment: 1. Oven (preheated to 350 F)
2. Two 8 inch round cake pans or one 9×13 pan, plus parchment or baking spray
3. Large mixing bowls (one for dry, one for wet)
4. Electric mixer or stand mixer (or a sturdy whisk and some elbow grease)
5. Dry measuring cups and spoons plus a kitchen scale for best results
6. Rubber spatula for folding and scraping the bowl
7. Whisk for the dry ingredients and light mixing
8. Wire cooling rack
9. Sifter or fine mesh sieve for the powdered sugar and flour

Ingredients

2 1/2 cups (312 g) all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon fine salt
1 cup (226 g) unsalted butter, softened
1 1/2 cups (300 g) granulated sugar
1/2 cup (110 g) packed light brown sugar
2 large eggs, room temperature
1/2 cup (120 ml) molasses
1 cup (240 ml) buttermilk, room temperature
1 teaspoon vanilla extract
1 cup sour cream, room temperature
8 ounces (226 g) cream cheese, softened (for frosting)
1/2 cup (113 g) unsalted butter, softened (for frosting)
3 to 3 1/2 cups (360 to 420 g) powdered sugar, sifted
1 teaspoon vanilla extract (for frosting)
Pinch of salt (for frosting)
Optional pinch ground cinnamon for sprinkling or folding into frosting

Directions

Preheat oven to 350 F and grease and flour two 8 inch round pans or line a 9×13 pan with parchment, set aside while you make the batter.
Whisk together 2 1/2 cups (312 g) all purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg and 1 teaspoon fine salt in a bowl; set aside.
In a large bowl beat 1 cup (226 g) unsalted butter, softened, with 1 1/2 cups (300 g) granulated sugar and 1/2 cup (110 g) packed light brown sugar until fluffy, scraping the bowl a few times so it's well mixed.
Add 2 large room temperature eggs one at a time, beating after each until combined, then beat in 1/2 cup (120 ml) molasses and 1 teaspoon vanilla extract until smooth.
Alternate adding the dry ingredients and 1 cup (240 ml) room temperature buttermilk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined; fold in 1 cup sour cream, room temperature, until batter is smooth but don't overmix.
Divide batter between prepared pans (or pour into the 9×13) and smooth the tops; bake 8 inch rounds for about 25 to 30 minutes or the 9×13 for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Let cakes cool in pans 10 minutes, then turn out to a wire rack to cool completely.
While cake cools, make the tangy cream cheese frosting: beat 8 ounces (226 g) cream cheese, softened, with 1/2 cup (113 g) unsalted butter, softened, until creamy and even.
Add 3 to 3 1/2 cups (360 to 420 g) sifted powdered sugar, 1 teaspoon vanilla extract for frosting and a pinch of salt; beat until fluffy and spreadable. Start with 3 cups powdered sugar and add more if you want a stiffer frosting.
Taste and adjust: if you like a hint more spice fold in an optional pinch of ground cinnamon or sprinkle a little on top. If frosting is too soft chill for 10 to 15 minutes and then rewhip briefly.
Assemble: level cakes if needed, spread a thick layer of frosting between layers and around the cake, or frost the cooled 9×13 evenly. Chill briefly to set the frosting, slice and serve. Keep leftover cake refrigerated because of the cream cheese frosting.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.