Apple Spice Cake with Cream Cheese Frosting
This Apple Spice Cake with Cream Cheese Frosting combines the warmth of seasonal spices with the sweetness of fresh apples for a dessert that's both nostalgic and impressive. Unlike many apple cake recipes that end up dense or dry, this moist spiced apple cake recipe achieves the perfect balance of tender crumb and rich flavor.
Equipment
- 9-inch round cake pans (2)
- Electric Mixer
- Parchment Paper
- Wire Rack
Ingredients
For the Apple Spice Cake
- 3 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup unsalted butter softened (or 1 cup coconut oil for dairy-free option)
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar packed
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup buttermilk substitute with 1 cup almond milk + 1 tablespoon lemon juice
- 3 cups apples peeled and finely chopped (Honeycrisp or Granny Smith work beautifully)
- 1/2 cup chopped walnuts or pecans optional
For the Cream Cheese Frosting
- 8 oz cream cheese softened (use dairy-free cream cheese for vegan option)
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar sifted
- 1 tsp vanilla extract
- 1 pinch salt
- 1-2 tbsp heavy cream or milk if needed
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large mixing bowl, beat the butter until creamy using an electric mixer (about 1 minute). Add the granulated and brown sugars gradually and beat on medium-high speed until light and fluffy (approximately 3-4 minutes).
- Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.
- With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk (begin and end with dry ingredients). Mix just until combined after each addition.
- Gently fold in the chopped apples and nuts (if using) with a rubber spatula.
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the cakes to cool in the pans for 15 minutes, then remove them and transfer to a wire rack to cool completely.
- For the frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Add the vanilla extract and salt. Increase speed to medium-high and beat until light and fluffy (about 2 minutes). If the frosting seems too thick, add heavy cream or milk, 1 tablespoon at a time.
- Place one cake layer on a serving plate or cake stand. Spread about 1 cup of frosting evenly on top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting. For a rustic look, create swirls with the back of a spoon or offset spatula.
Notes
- This cake will stay fresh at room temperature (in a cake container) for up to 2 days, or refrigerated for up to 5 days.
- To freeze, wrap individual slices or the entire unfrosted cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.
- For a healthier version, reduce sugar by 25%, substitute half the all-purpose flour with whole wheat pastry flour, or replace half the butter with unsweetened applesauce.
- This recipe works well as a 9x13 cake (bake for 35-40 minutes) or as cupcakes (bake for 20-22 minutes, makes about 24).
- To freeze, wrap individual slices or the entire unfrosted cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.
- For a healthier version, reduce sugar by 25%, substitute half the all-purpose flour with whole wheat pastry flour, or replace half the butter with unsweetened applesauce.
- This recipe works well as a 9x13 cake (bake for 35-40 minutes) or as cupcakes (bake for 20-22 minutes, makes about 24).
Nutrition
Calories: 620kcalCarbohydrates: 80gProtein: 6gFat: 32gSaturated Fat: 18gCholesterol: 130mgSodium: 340mgFiber: 2gSugar: 60g
Tried this recipe?Let us know how it was!