1-First Steps: Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan for even baking. This initial step ensures your moist spice cake comes out without sticking and bakes uniformly.

2-Mixing the Batter: Whisk the dry ingredients together: 2 and 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 and 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground cloves in a large bowl. In another bowl, whisk the wet ingredients: 1 cup vegetable oil, 1 and 3/4 cups packed brown sugar, 1 cup unsweetened applesauce, 4 large eggs, 2 teaspoons pure vanilla extract, and optional 1 tablespoon molasses until well combined. For added moisture, fold in 1 cup shredded apple or a substitute like carrot or zucchini. Gently combine the wet and dry mixtures until just mixed, as small lumps are fine to keep the cake tender.

3-Baking and Cooling: Pour the batter evenly into your prepared pan and bake for 38-40 minutes, covering with foil if it browns too quickly. Once baked, remove from the oven and let it cool completely on a rack. For the frosting, brown the 1/4 cup unsalted butter by melting and cooking until golden, then chill it until solid before beating it with 8 ounces cream cheese, 2 and 1/2 cups confectioners’ sugar, 1 teaspoon vanilla extract, and a pinch of salt.

4-Finishing the Cake: To finish, spread the frosting on the cooled cake and chill for 30 minutes. This moist spice cake can be stored covered in the refrigerator for up to five days, making it a great make-ahead option.