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Moist Spice Sheet Cake with Bourbon Cream Cheese Frosting

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5 from 9 reviews

  • Author: Nicole Nared-Washington
  • Total Time: 1 hour 15 minutes
  • Yield: 12 1x


This Moist Spice Sheet Cake is perfectly moist and filled with Fall spices, topped with a Bourbon Cream Cheese Frosting.


  • 2 1/2 c. cake flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. Salt
  • 2 tsp. Pumpkin pie spice
  • 1 tsp. Ground ginger
  • 1/2 tsp. Ground cinnamon
  • 1 c. vegetable oil
  • 1 3/4 c. light brown sugar
  • 1 c. unsweetened apple sauce
  • 4 large eggs
  • 2 teaspoons pure vanilla extract


  • 8 oz. cream cheese, softened
  • 4. Unsalted butter, softened
  • 4 c powdered sugar
  • 5 tbsp. Bourbon
  • Pinch of salt


  1. To make the cake preheat the oven to 350 Degrees and spray a 9X13 baking dish with non-stick spray and set it aside.
  2. In a large bowl, combine the cake flour, baking powder, baking soda, salt, pumpkin spice, ginger, and ground cinnamon and whisk. 
  3. In a separate bowl, combine the vegetable oil, light brown sugar, apple sauce, eggs, and vanilla extract. Whisk together until all is combined. Add the dry ingredients to the wet ingredients a cup at a time until well mixed. Pour the cake mix into a prepared baking dish and place it in the oven and bake for 35-40 minutes or until a toothpick can be inserted in the center of the cake and comes out clean. Set aside and let cool completely.
  4. To make the frosting, mix the cream cheese and butter together with a handheld mixer or standing mixer until well mixed. Add the powdered sugar while alternating a tablespoon of the Bourbon until all measurements have come together. Add the pinch of salt. Spread the icing over the cooled cake and serve as desired. 
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: Dessert