Super Moist Spice Cake
A delightfully tender cake filled with warm, aromatic spices and topped with a creamy frosting that's not heavy or overly sweet. Perfect for autumn and holiday celebrations.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk as needed for consistency
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared baking pan. Smooth the top with a rubber spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a cooling rack.
- In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top with an offset spatula or butter knife.