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A slice of the spice sheet cake garnished with star anis and a cinnamon stick

Spice Cake

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 1 sheet cake 1x


A moist and fluffy spice cake with a whipped cream cheese frosting.



Spice Cake

  • 300g flour (2 and 1/2 cups)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 and 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 120ml canola oil (1/2 cup)
  • 270g brown sugar (1 and 1/2 cup)
  • 3 eggs, room temperature
  • 250g applesauce (1 cup)
  • 125g sour cream (1/2 cup), room temperature
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 200g cream cheese (7oz), chilled
  • 100g mascarpone (1/2 cup), chilled
  • 115g powdered sugar (1 cup)
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 180C (350F) and grease a  24cm x 33cm sheet pan (9.5 x 13 inches).
  2. In a large bowl, combine the flour, cinnamon, cloves, nutmeg, ginger, baking powder, baking soda and salt. Whisk together until well combined.
  3. In a separate bowl, whisk together the oil, brown sugar, eggs, applesauce, sour cream and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry and gently mix just until combined and no flour specs remain.
  5. Pour into the greased sheet pan and bake for 22-25 minutes, until a toothpick inserted in the center comes out clean.
  6. Let the cake cool completely before frosting.
  7. For the frosting, combine the cream cheese, mascarpone, powdered sugar and vanilla extract in a bowl. Cream together with a hand-mixer until smooth.
  8. Frost the cake with a small spatula.


Make the cake 1 or 2 days ahead and store the unfrosted cake in an airtight container. Once frosted, store in the fridge.

Freeze the unfrosted cake for up to 3 months.