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Irresistibly moist spice cake topped with cream cheese frosting and spices

Irresistibly Moist Spice Cake

This spice cake is a warm, flavorful dessert that's simple to make and perfect for any occasion. With its one-bowl preparation, it's as easy as it is delicious!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 cup buttermilk can be substituted with plant-based milk for a vegan option
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Mix well.
  3. In another bowl, beat the eggs, then add the brown sugar, granulated sugar, oil, buttermilk, and vanilla extract. Mix until fully combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the batter into the prepared pan and spread it evenly.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool before serving. Enjoy your moist spice cake!

Notes

Store wrapped tightly in plastic or in an airtight container for up to 5 days in the fridge or freeze for up to 3 months. Thaw overnight in the fridge.