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Super Moist Spice Cake #MoistSpice #Cake #Homemade #easyrecipe

4.7 | ★★★★★ Homemade and super moist spice cake with tangy cream cheese frosting. Such an easy recipe packed with TONS of flavor!#MoistSpice #Cake #Homemade #easyrecipe

4.7 | ★★★★★ Homemade and super moist spice cake with tangy cream cheese frosting. Such an easy recipe packed with TONS of flavor!#MoistSpice #Cake #Homemade #easyrecipe



Super Moist Spice Cake #MoistSpice #Cake #Homemade #easyrecipe , .


4.7 ★★★★★ | Homemade and super moist spice cake with tangy cream cheese frosting. Such an easy recipe packed with TONS of flavor!#MoistSpice #Cake #Homemade #easyrecipe

Total Time: 55 Minutes, Servings: 15 Servings



Ingredients :
  • 2 and 1/2 cups (312g) all-purpose flour (spoon & 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 canola (240ml) or vegetable oil
  • 1 and 3/4 cup (350g) packed dark brown sugar
  • 1 cup (180g) unsweetened applesauce
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup shredded apple (or shredded carrot/zucchini)
  • optional 1 Tablespoon molasses
  • Cream Cheese Frosting
  • 8 ounces (224g) full-fat block cream cheese, softened to room temperature
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt



Instructions :
  • Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use this glass pan.
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
  • Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
  • Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
  • Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
  • Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
  • Cover leftover cake tightly and store in the refrigerator for 5 days.



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Skinny Taste Blog Selfe
Skinny Taste Blog Selfe Recipe Developer, author and photographer at carve your craving. Quick, easy and mostly healthy. Vegan and vegetarian eats and bakes

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