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Extra Moist Spice Cake

A nostalgic spice cake made with warm spices and applesauce for incredible moisture, perfect for any gathering.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 cup packed brown sugar
  • 1 cup unsweetened applesauce Can be substituted with mashed banana or pumpkin puree.
  • 1 cup vegetable oil
  • 4 large eggs Alternatively, use flax eggs for a vegan version.
  • 1 teaspoon vanilla extract
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon Freshly grated nutmeg is suggested for richer flavor.
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 0.5 teaspoon salt
Optional for Garnish
  • Powdered sugar for dusting
  • Whipped cream or frosting of choice Cream cheese frosting pairs well.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In another bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix in the applesauce, eggs, and vanilla extract until well blended.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  5. Divide the batter evenly between the prepared cake pans.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Serving
  1. Dust with powdered sugar or top with your favorite frosting before slicing.

Notes

For added flavor, fold in 1 cup of chopped nuts or dried fruits like raisins or cranberries into the batter. The cake can be stored in an airtight container for up to 5 days, or frozen for up to 3 months.