Delicious Moist Spice Cake

If you are a spice or moist cake lover, you’ll love this authentic moist spice cake with its perfect blend of warm fall spices. You can enjoy this cake alone or take it to the next level with homemade cream cheese frosting!

Look at all of these fall spices!

Ingredients

• 2 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 cups pure maple syrup (or 1 3/4 cups packed dark brown sugar)
• 1 cup unsweetened apple sauce
• 4 large eggs
• 2 teaspoon pure vanilla extract
• 1 cup shredded apple (or carrot/ zucchini)
• Optional: 1 tablespoon molasses

Optional Ingredients for Cream Cheese Frosting

• 8 oz full-fat, room temperature “brick” of cream cheese
• 1/2 cup room temperature bar of unsalted butter
• 3 cups confectionerss sugar - plus an additional 1/4 cup, if needed
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Directions

Step 1

Preheat oven to 350°F.

Step 2

Line a 9 x 13-inch pan (I like glass) or line cupcake tin.

Step 3

Whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, and 1/2 teaspoon ground allspice.

Step 4

In a separate bowl, whisk 1/2 cup pure maple syrup (or 1 3/4 cups packed dark brown sugar), 1 cup unsweetened apple sauce, 4 large eggs, 2 teaspoon pure vanilla extract and 1 tablespoon molasses (if desired).

Step 5

Pour dry ingredients into wet ingredients and whisk until well combined.

Step 6

Gently fold in 1 cup shredded apple (or carrot/zucchini) until well combined.

Step 7

Spread batter into prepared pan, bake 45-50 minutes (12-15 minutes for cupcakes). The cake will be done when a toothpick poked in the center comes out clean. if the cake starts to brown too quickly, loosely cover cake with aluminum foil.

Step 8

Remove cake/cupcakes from oven and set on wire rack. Allow to cool for about 45 minutes, you can place in refrigerator to speed up the process.

Optional Frosting Step

If desired, make frosting while cake is cooling and spread frosting over cooled cake. Go to recipe below. Refrigerate iced cake before serving to help set frosting for an easier cutting process.

Step 9

Cover leftover cake and store in refrigerator up to 5 days.

Directions for Cream Cheese Frosting

1. In a large bowl, use a hand held or stand mixer fitted with a paddle or whisk attachment and beat the cream cheese and butter together on high speed until smooth and creamy.
2. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for another 2 minutes.
3. If you want the frosting a little thicker, add the extra 1/4 cups of confectioners’ sugar.
4. Spread the frosting on the cooled cake. refrigerate for 30 minutes before serving.

I love this cake on its own, but if you are a frosting lover, I recommend pairing it with the homemade cream cheese frosting! Enjoy!

Mama’s Notes

*molasses - adds a nice depth to the cake/muffins!