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Super Moist Spice Cake with Classic Cream Cheese Frosting

Close-up of a thick slice of dark, moist spice cake with two layers of white cream cheese frosting.
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A tender and moist spice cake featuring classic fall spices, topped with a rich cream cheese frosting.

Ingredients

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

Instructions

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

Notes

  • For an extra moist cake, you can substitute 1/2 cup of the oil with 1/2 cup of unsweetened applesauce.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • You can use a 9×13 inch pan; bake for 35 to 40 minutes.

Nutrition

Find it online: https://cookerycourier.com/moist-spice-cake-recipe-with-cream-cheese-frosting-1/