Apple Spice Cake with Cream Cheese Frosting
This Apple Spice Cake with Cream Cheese Frosting captures everything we love about seasonal baking – warm spices, tender apple chunks, and a silky cream cheese frosting that perfectly balances sweetness. Unlike many dense, overly sweet apple cakes, this recipe delivers exceptional moisture while allowing the natural apple flavor to shine through.
Equipment
- 9-inch round cake pans (2)
- Mixing Bowls
- Electric Mixer
- Wire Cooling Rack
Ingredients
For the Apple Spice Cake
- 3 cups all-purpose flour substitute up to 1 cup with whole wheat flour for added nutrition
- 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 substitute with 1/2 cup applesauce and 1/2 cup butter)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 3 cups apples peeled and diced (Honeycrisp or Granny Smith recommended)
- 1/2 cup buttermilk or 1/2 cup milk mixed with 1/2 tablespoon lemon juice
For the Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar sifted
- 1 tsp vanilla extract
- 1/8 tsp salt
- 2-3 tbsp heavy cream coconut cream works for a dairy-free option
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 softened butter until light and fluffy (about 2 minutes). Gradually add both white and brown sugars, continuing to beat for another 3-4 minutes until the mixture looks airy and pale.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Fold in the diced apples gently using a spatula. Gradually add the flour mixture, alternating with buttermilk, beginning and ending with the flour (flour-buttermilk-flour-buttermilk-flour). Mix just until combined after each addition.
- Divide the batter evenly between your prepared pans, smoothing the tops with a spatula. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.
- Allow the cakes to cool in their pans for 15 minutes, then gently 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 fluffy, about 2 minutes. Gradually add the sifted powdered sugar, vanilla extract, and salt. Add heavy cream one tablespoon at a time until you reach your desired consistency.
- Once cake layers are completely cooled, place one layer on your serving plate. Spread about 1 cup of frosting evenly over the top. Place the second cake layer on top, then frost the top and sides of the cake.
Notes
• For a healthier version, replace half the butter with unsweetened applesauce, use 1/3 less sugar, and substitute whole wheat pastry flour for half the all-purpose flour.
• Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Unfrosted cake layers can be frozen for up to 3 months if tightly wrapped.
• For gluten-sensitive diets, use a 1:1 gluten-free flour blend.
• Add 1 cup of chopped walnuts or pecans for extra texture and nutrition.
Nutrition
Calories: 485kcalCarbohydrates: 65gProtein: 5gFat: 24gSaturated Fat: 15gSodium: 245mgFiber: 2gSugar: 48gVitamin A: 18IUCalcium: 6mgIron: 8mg
Tried this recipe?Let us know how it was!