Spice Cake with Brown Sugar Cream Cheese Frosting

There’s nothing quite like the warm, comforting aroma of a homemade spice cake baking in the oven. This Spice Cake with Brown Sugar Cream Cheese Frosting is rich, moist, and packed with fall flavors like cinnamon and pumpkin pie spice. The applesauce keeps it incredibly tender, while the frosting adds a sweet, caramel-like finish that takes it over the top.

Whether you’re baking for Thanksgiving, Christmas, or just want a cozy dessert to enjoy with coffee, this cake will quickly become a family favorite.

This post may contain affiliate links, read our privacy policy.

Why You’ll Love This Spice Cake

• Moist and tender – thanks to applesauce and oil.
• Full of flavor – cinnamon and pumpkin pie spice give it a warm, cozy taste.
• Easy to make – no complicated steps, just simple pantry ingredients.
• Crowd-pleasing frosting – the brown sugar cream cheese frosting adds a caramel note that perfectly complements the spices.
• Perfect for holidays – this cake fits right in at fall and winter gatherings.

Ingredients for Spice Cake

Here’s everything you’ll need for the cake:

• All-purpose flour – the base of the cake.
• Baking powder & baking soda – help the cake rise.
• Salt – balances out sweetness.
• Ground cinnamon & pumpkin pie spice – bring in the classic fall spice flavor.
• Granulated sugar & light brown sugar – a mix gives both sweetness and depth.
• Vegetable oil – keeps the cake moist.
• Unsweetened applesauce – adds natural sweetness and moisture.
• Milk – makes the batter smooth and tender.
• Eggs – add structure and stability.
• Vanilla extract – enhances flavor.

For more details on what each ingredient does in baking (and possible substitutions), check out my Baking Ingredients Guide.

Ingredients for Brown Sugar Cream Cheese Frosting

• Butter – melted with brown sugar for a caramel base.
• Brown sugar – gives the frosting a rich, caramel-like flavor.
• Vanilla extract – adds depth.
• Powdered sugar – for sweetness and structure.
• Cream cheese – balances out the sweetness with tanginess.

Tips for the Best Spice Cake

• Don’t overmix – mix until just combined to keep the cake soft.
• Cool completely – frosting will melt if cake is warm.
• Add mix-ins – chopped pecans, walnuts, or raisins make great additions.
• Make ahead – cake can be baked a day ahead; frost before serving.

Storage Instructions

• Store covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
• Freeze (unfrosted) for up to 2 months. Thaw overnight in the fridge and frost before serving.

Recipe Variations

• Layer cake – bake in two 9-inch round pans for a layered dessert.
• Bundt cake – bake in a greased bundt pan for a stunning presentation.
• Cupcakes – divide into cupcake liners and bake 18–20 minutes.
• Glaze option – drizzle with simple vanilla glaze instead of frosting for a lighter version.

FAQ

Can I make this spice cake ahead of time?

Yes! Bake the cake a day before and store unfrosted. Add the frosting right before serving.

Can I use homemade applesauce?

Absolutely. Just make sure it’s unsweetened so the cake doesn’t turn out overly sweet.

Do I have to use pumpkin pie spice?

If you don’t have pumpkin pie spice, use extra cinnamon plus a pinch of nutmeg, ginger, and cloves.

You Might Also Like

• Pumpkin Cream Pie with Pecan Crust
• Super Soft Peanut Butter Cookies
• Chocolate Buttermilk Cake

Elizabeth

Spice Cake with Brown Sugar Cream Cheese Frosting

This moist and flavorful spice cake is filled with warm spices, sweet applesauce, and topped with a luscious brown sugar cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Cooling Time 5 minutes mins

Total Time 1 hour hr

Servings: 12

Course: Dessert

Ingredients Equipment Method

Ingredients

  

• Spice Cake:
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 2 teaspoons pumpkin pie spice
• 1 cup granulated sugar
• 1 cup light brown sugar packed
• 1 cup vegetable oil
• 2 cups unsweetened applesauce
• ½ cup milk
• 4 large eggs
• 2 teaspoons vanilla extract
• Brown Sugar Cream Cheese Frosting:
• 4 Tbsp unsalted butter
• ⅓ cup light brown sugar packed
• 2 teaspoons vanilla extract
• ½ cup powdered sugar
• 4 oz cream cheese softened

Equipment

• 1 bundt pan
• 1 Spatula
• 1 mixing bowl
• 1 stand mixer with whisk attachment
• 1 set Measuring Cups and Spoons
• 1 saucepan

Method

 

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan (or two 9-inch round pans).
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
3. In another large mixing bowl, beat together the sugar, brown sugar, and vegetable oil until combined.
4. Mix in the applesauce, milk, eggs, and vanilla extract until smooth.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 35–40 minutes (or 28–32 minutes for round pans), until a toothpick inserted in the center comes out clean.
8. Let the cake cool completely before frosting.
9. Make the Brown Sugar Cream Cheese Frosting:
10. In a small saucepan over medium heat, melt the butter. Add the brown sugar and stir constantly until the sugar is dissolved and the mixture begins to bubble, about 2 minutes.
11. Remove from heat and let cool for 5–10 minutes.
12. In a mixing bowl, beat the softened cream cheese until smooth. Add the cooled brown sugar mixture and beat until combined.
13. Mix in the vanilla extract.
14. Gradually add powdered sugar and beat until fluffy and spreadable. If frosting is too thin, add a little more powdered sugar; if too thick, add a splash of milk.
15. Spread evenly over the cooled cake.