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Scrumptious Moist Autumn Spice Cake

This scrumptious Autumn Spice Cake recipe delivers a delectable, tender cake bursting with cinnamon, cardamom, allspice, cloves, nutmeg, and ginger flavors. Enriched with dark brown sugar, applesauce, yogurt, and vanilla, the cake remains incredibly moist and delicate, making it the perfect dessert ...
1
55 min
TOTAL TIME
748
CALORIES
$1.80
PER SERVING
Scrumptious Moist Autumn Spice Cake
Ingredients
17 INGREDIENTS
7 SERVINGS
All-purpose Flour
2 1/2 cups all-purpose flour
Ground Cardamom
1 tsp ground cardamom
Ground Allspice
1/2 tsp ground allspice
Ground Clove
1/2 tsp ground clove
Ground Nutmeg
1/2 tsp ground nutmeg
Applesauce
1 cup applesauce
unsweetened
Fresh Ginger
1 tbsp fresh ginger
grated
Plain Unsweetened Greek Yogurt
2/3 cup plain unsweetened greek yogurt
Ground Cinnamon
1 tbsp ground cinnamon
Baking Powder
2 tsp baking powder
Baking Soda
1 tsp baking soda
Table Salt
1 1/4 tsp table salt
Dark Brown Sugar
1 3/4 cups dark brown sugar
Eggs
4 large eggs
Almond Extract
1 tsp almond extract
Grapeseed Oil
1 cup grapeseed oil
Pure Vanilla Extract
2 tsp pure vanilla extract
Directions
8 STEPS
15 min
PREP TIME
40 min
COOK TIME
55 min
TOTAL TIME
1
In a small skillet or saucepan, heat 1/4 cup grapeseed oil over medium heat, then stir in cinnamon, cardamom, allspice, cloves, and nutmeg. Cook, stirring frequently, until the oil begins to simmer and continue to cook for 1 more minute. Set aside to cool.
2
Preheat the oven to 350 degrees. For a layer cake, grease and flour two 8 or 9-inch cake pans, lining the bottoms with parchment paper. For cupcakes, lightly spray the top of two cupcake pans with non-stick spray, and line the cavities with paper liners.
3
In a bowl, whisk together all-purpose flour, baking powder, baking soda, and table salt to combine.
4
In a large bowl, combine cooled cooked spices, the remaining grapeseed oil, dark brown sugar, unsweetened applesauce, eggs, grated ginger, plain Greek yogurt, vanilla extract, and almond extract. Beat vigorously with a wire whisk until well combined.
5
Gradually add the flour mixture into the wet ingredients, whisking until the batter is smooth and most of the lumps are gone.
6
For a layer cake, distribute the batter evenly between the two prepared pans or, for cupcakes, fill each cupcake cavity approximately 3/4 full.
7
Bake layer cakes for 40-43 minutes, or until a toothpick inserted comes out clean. For cupcakes, bake at 400 degrees for 5 minutes, then reduce temperature to 350 degrees and bake for an additional 17-20 minutes, until a toothpick inserted comes out clean. Avoid overbaking.
8
Let layer cakes cool in pans for about 5 minutes, then gently flip them onto wire racks to cool completely before filling and frosting. For cupcakes, let them cool in the pans until they can be easily lifted out, then cool completely before frosting.
Health Info
Macros
91g
CARBS
38g
FAT
11g
PROTEIN
Allowed on these diets
LACTOSE FREE
VEGETARIAN
Contains these allergens
TREE NUTS
MILK
EGGS
WHEAT
Frequently Asked Questions
What is a Spice Cake?
What ingredients do I need to make a Spice Cake?
Can I substitute some of the ingredients in a Spice Cake recipe?
What is the best way to mix the ingredients for a Spice Cake?
What is the best way to bake a Spice Cake?
How can I adjust the consistency or texture of the batter?
What are some common mistakes to avoid when making a Spice Cake?
How should I store leftover Spice Cake?