Moist Holiday Spice Cake Recipes

SUPER MOIST SPICE CAKE

Steps:

• Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use this glass pan.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
• Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
• Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
• Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

MOIST HOLIDAY HONEYCAKE

Steps:

• Place an oven shelf in an upper position in oven, and preheat oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt® pan) with cooking spray.
• In a bowl, whisk together the unbleached flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. In a separate large bowl, whisk together the canola oil, honey, white and brown sugar, eggs, vanilla extract, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until the batter is thoroughly incorporated. Pour the batter into the prepared pan.
• Bake on upper shelf in the preheated oven until the cake is golden brown and a toothpick inserted into the cake comes out with moist crumbs, about 1 hour. Cool for 20 minutes in the pan before turning the cake out onto a serving platter.

MOIST, TENDER SPICE CAKE

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
• Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
• Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

HOLIDAY FRUITCAKE

Steps:

• Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.

APPLE SPICE BUNDT CAKE

Steps:

• Preheat oven to 325 degrees F.
• Spray bundt pan with cooking spray that has flour.
• In a large mixing bowl, combine oil, sugar and vanilla.
• Add eggs one at a time, beating after each egg.
• In another bowl, sift together flour, baking soda, salt, cinnamon and nutmeg.
• Slowly add dry ingredients, careful not to overmix.
• Stir in apples.
• Pour batter into prepared bundt pan and bake at 325 degrees F for 65 to 80 minutes. Cake is done when long wooden skewer comes out clean.
• Let cake rest in pan for 15 minutes before inverting onto a wire cooling rack.
• Dust with powdered sugar before serving.

MOIST HOLIDAY SPICE CAKE

Steps:

• Preheat oven to 350°F Coat a bundt pan with nonstick spray.
• Beat cake mix, water, oil, eggs, vanilla extract, and pudding mix on low speed until incorporated. Beat 2 more minutes on medium speed.
• Stir in the orange zest and pour the batter into the pan.
• Bake 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Cool cake in pan for 10 minutes. Take out and cool completely.
• Drizzle warm frosting over cake or sprinkle with powdered sugar.
• Enjoy!

CHAI SPICE BUNDT CAKE

Steps:

• Preheat oven to 350°F. Place chai tea bag in a small heat resistant glass bowl or cup. Pour boiling water over the tea bag, and let it steep for 5-10 minutes (see #1 in Notes section). Once fully steeped, discard the tea bag.
• In a medium mixing bowl, add flour, salt, and baking powder, and whisk until fully combined. To the flour mixture, add sugar, cinnamon, allspice, ginger, and cardamom, and whisk thoroughly to combine.
• To a 2-cup measuring cup, add milk and Greek yogurt, and mix with a spoon or whisk. Add vanilla and concentrated tea (about 2 tablespoons - see #2 in Notes section), and stir to combine.
• Melt butter in a heat safe bowl in the microwave (or in a saucepan on the stove top), and set aside to cool a little. To the bowl of a stand mixer (or large mixing bowl for a hand mixer), add the milk/yogurt mixture, eggs, and melted butter. Mix on low speed for 1 minute until combined, and then turn off the stand mixer.
• While the stand mixer is turned off, add the flour/sugar mixture to the wet ingredients, and mix on low speed until just barely combined. Remove bowl from mixer, and scrape the bottom and sides of the bowl with a silicone spatula. Generously grease Bundt pan with cooking spray, then gently pour batter into prepared Bundt pan, and bake at 350°F for 30 - 35 minutes.
• To test for doneness, insert a toothpick. If it comes out clean, it's done (see #3 in Notes section). Remove from oven and place pan on a wire cooling rack for 10 minutes. Remove the pan from the cooling rack and place the rack on top of the pan (cake side). Carefully invert the cake onto the rack, but do not lift the pan. Wait about 1 minute and gently tap on the top of the pan a few times and gently lift. Don't force it, it should release perfectly (see #4 in Notes section). Allow to cool completely on the wire rack.
• Once completely cooled, transfer to a cake platter, and serve! Or, if you want to glaze the cake, try our Quick Orange Glaze (see #5 in Notes section).