Now it’s time to incorporate any nuts you might like to add—walnuts or pecans work wonderfully here! Gently fold them in with a rubber spatula. Once everything is combined, pour your batter into a greased 9×13 inch baking pan and spread it evenly. Bake in your preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean. The smell of spices will envelop your kitchen, and I promise, you’ll be counting down the minutes until it’s ready!
Once the cake is done baking, I let it cool in the pan on a wire rack for about 10 minutes, then I flip it out of the pan to cool completely on the rack. This cake is meant to be ooey-gooey, so it’s delicious even before frosting, but I usually can’t resist adding a thick layer of cream cheese frosting once it’s cooled. Spread it generously over the top, and you’ll have yourself a beautifully spiced treat ready to enjoy.
Pro Tips for Best Results
I’ve baked this cake several times, and one thing I’ve found is that using room-temperature eggs really helps achieve the best texture. So, if you forgot to take them out ahead of time, just let them sit in a bowl of warm water for about 5-10 minutes before adding them to the mix. Also, I’ve tested this cake with added pumpkin purée instead of applesauce, and let me tell you, it adds an incredible depth of flavor! Just adjust the sweetness slightly since pumpkin can be a bit less sweet than applesauce.
Another tip is to line your pan with parchment paper for easier removal. Although I love my greased pans, sometimes cakes can stick. This little trick definitely makes clean-up easier and ensures each slice comes out perfectly. Furthermore, don’t be afraid to mix up the spices a bit! Sometimes I’ll add a pinch of ground ginger for an extra kick that pairs beautifully with the others.
Lastly, if you’re a chocolate lover like me, a sprinkle of chocolate chips mixed in with the batter can take things to a whole new level! The melty chocolate against the spice cake is a dream come true.
Common Mistakes to Avoid
One common mistake I made when I first started baking was overmixing the batter. This can lead to a denser cake rather than the light, fluffy texture we’re aiming for. I always aim to mix just until the dry ingredients are incorporated—it’s totally okay if there are a few lumps. Also, remember that every oven is a little different. If you’re baking for the first time, keep a close eye on your cake around the 30-minute mark; it might bake faster than you expect! (See the next page below to continue…)