Introduction

This Super Moist Spice Cake is a perfect cozy dessert, brimming with warm spices and a subtle sweetness from shredded apples and optional molasses. Topped with a rich brown butter cream cheese frosting, it’s sure to become a favorite for any occasion.

A square piece of moist brown cake with a thick, creamy layer of white frosting on top is placed on a white plate with a brown speckled edge. The frosting shows small specks of light brown spice sprinkled over it. A silver fork is cutting into the cake, lifting a piece of the cake and frosting. The background shows a blurred white marbled texture, adding to the soft and cozy atmosphere. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup (240ml) vegetable oil
1 and 3/4 cup (350g) packed light or dark brown sugar
1 cup (240g) unsweetened applesauce
4 large eggs
2 teaspoons pure vanilla extract
1 cup (150g) shredded apple (or shredded carrot/zucchini)
Optional: 1 Tablespoon (21g) unsulphured or dark molasses (not blackstrap; I prefer Grandma’s brand)
1/4 cup (4 Tbsp; 56g) unsalted butter, cut into 4 slices
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
2 and 1/2 cups (300g) confectioners’ sugar
1 teaspoon pure vanilla extract
Pinch of salt
Optional, for garnish: sprinkle of ground cinnamon or nutmeg

Instructions

Step 1: Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
Step 3: In a medium bowl, whisk together the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using). Pour the wet ingredients into the dry ingredients and whisk until combined, allowing some small lumps. Fold in the shredded apple until incorporated.
Step 4: Spread the batter evenly into the prepared pan. Bake for 38–40 minutes, checking doneness by inserting a toothpick into the center—it should come out clean with a few moist crumbs. If the top browns too quickly, loosely cover with foil around the 25-minute mark.
Step 5: Remove the cake from the oven and let it cool completely on a cooling rack.
Step 6: To brown the butter for the frosting, place the sliced butter in a light-colored skillet over medium heat. Stir constantly as the butter melts and foams. After 5–7 minutes, watch for browned specks and a nutty aroma. Once the butter turns a light caramel-brown, remove it from heat and pour into a medium heatproof bowl, including the brown bits. Let cool for 10 minutes, then refrigerate until solid.
Step 7: In a large bowl, beat the solidified brown butter on high speed until creamy. Add softened cream cheese and beat until smooth. Scrape the bowl as needed.
Step 8: Add confectioners’ sugar, vanilla, and a pinch of salt. Beat on low for 30 seconds, then increase to high and beat for 2 minutes until fluffy.
Step 9: Spread the frosting evenly on the cooled cake. Optionally, garnish with a sprinkle of cinnamon or nutmeg. Refrigerate for 30 minutes to set the frosting before slicing and serving.

Tips & Variations

Use shredded carrot or zucchini in place of apple for a different twist that adds moisture and subtle flavor.
If you prefer a less intense spice flavor, reduce cinnamon and cloves by half.
Make sure your butter is browned in a light-colored pan so you can monitor the color accurately without burning.
For a dairy-free version, substitute the cream cheese and butter in the frosting with coconut or almond-based alternatives.

Storage

Store leftover cake tightly covered in the refrigerator for up to 5 days. Allow the cake to come to room temperature or warm slightly before serving for best flavor and texture. The frosting sets well in the fridge but softens pleasantly when warmed.

How to Serve

The image shows a close-up of a square piece of cake with two clear layers. The bottom layer is a thick, moist cake with a textured, crumbly brown surface. Above it is a smooth, thick layer of creamy white frosting, spread evenly with subtle swirls and a light dusting of brown spice powder on top. The cake is cut into square pieces sitting on a white marbled surface with small crumb bits scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh or frozen apples for this cake?

Fresh apples are best for shredding and folding into the batter, as they add moisture and texture. Frozen apples may release too much liquid and change the cake’s consistency, so fresh is recommended.

What pan size can I use instead of 9×13-inch?

You can use two 8-inch round pans or a 9-inch square pan. Baking times may vary slightly; check for doneness with a toothpick starting around 30–35 minutes.