This homemade Apple Spice Cake is a heavenly combination of apples, cinnamon, nuts, caramel & all around coziness! I wish I had a big slice right now.
It is one of our favorite cakes no matter what time of year but we especially love it for fall celebrations! It is so moist, and the cream cheese frosting drizzled with caramel takes it to another level.
Not only will you get big apple flavor from the two cups of grated Granny Smith apples in the recipe, but the addition of applesauce adds flavor as well as additional moistness!
Frostings that taste Great with Spice Cakes
This Caramel Apple Spice Cake has so much flavor on it’s own, but ohhh the filling and frosting takes it to a whole new level! I always find cream cheese-based frostings to be a PERFECT complement to spiced desserts.
There’s just something so wonderful about the pairing of spice with the tanginess of a silky smooth cream cheese frosting.
*We used our classic cream cheese frosting for this recipe but we also love our Apple Spice Cream Cheese Frosting. (The Apple Spice cream cheese frosting is pictured in the photo below for our cake mix version of apple spice cake.) Both of these recipes are so simple to make and taste fantastic!
Quick tip for working with Cream Cheese Frosting:
If your cream cheese frosting is too soft, you can add additional confectioners sugar to thicken it.
However, if the frosting is too warm, (whether from the temperature of your room or from the heat of your hands while piping) you should pop it in the refrigerator for a few minutes . This will firm it up so that it can hold its shape.
Looking for a Cake Mix Version of Apple Spice Cake?
For those of you who love to work with doctored cake mix recipes, this simple Apple Spice Cake {Doctored Cake Mix} Recipe is amazing! All of the apple spiced flavor that you love in a scratch recipe. In fact, nobody would guess that it started from a mix!
I highly recommend printing both of these Apple Spice recipes, it’s good to have options! Yummmmm…..
More Apple Cakes to Love
We’ve made several apple cakes over the years! In addition to today’s Apple Spice Cake, make sure to add these delicious favorites to your list:
Caramel Apple Spice Cake
This Caramel Apple Spice Cake has so much flavor from apples, cinnamon, caramel, and nuts! It's always a favorite but I especially love it in the fall!
Ingredients
For the Cake
- ½ cup (1stick) (113 g) unsalted butter, at room temperature
- ½ cup (107 g) vegetable oil
- 2 cups (400 g) granulated sugar
- 3 large eggs
- 2 teaspoons (6 g) vanilla extract
- 1 cup (252 g) applesauce (unsweetened)
- 3 cups (342 g) all purpose flour
- ½ teaspoon (3 g) salt
- 1 teaspoon (5 g) baking soda
- 1 Tablespoon ( 9 g) cinnamon
- 2 cups (250 g) grated apples, peeled before grating. I used Granny Smith (3 large apples or 4 medium) ( I used the large holes on a box grater
- 1 cup (100 g) chopped pecans or walnuts
- Zest of 1 small lemon (optional)
- 1 Jar of Caramel Sauce/topping for spreading on layers and drizzling
- Cream Cheese Frosting (or your filling/frosting of choice. see our Recipes section!)
- *Makes approximately 6 ½ cups of batter
For the Cream Cheese Frosting (We also like Apple Spice Cream Cheese frosting with this recipe)
- 2 sticks ,1 cup, (226g) unsalted butter, slightly softened
- 2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.
- 2 teaspoons (8 g) vanilla extract
- ½ teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
- 6 to 6 ½ cups (690g to 747g) powdered sugar
Instructions
For the Cake
- Preheat the oven to 350 degrees
- Grease and flour three 8 inch pans A WAXED PAPER circle should be put in the bottom of each pan (grease and flour also) there tends to be more of a sticking problem when recipes have fruit.
- Cream the butter, add oil, sugar, eggs, vanilla and applesauce. Mix well.
- Put the dry ingredients in a separate bowl and whisk to mix.
- Add the dry ingredients to the wet ingredients and mix to blend.
- Fold in the grated apples, lemon zest and nuts.
- Bake at 350 degrees for 30 minutes. Let cool in pans 10 minutes then turn out.
- As I assembled my cake layers, I added another layer of flavor with a very thinly spread coating of caramel. I used store bought. I spread the top of each layer with a very thin layer before spreading my cream cheese filling. After assembling, I frosted the cake with cream cheese frosting and drizzled with additional caramel sauce. *I have also made this cake as a bundt cake, and as cupcakes with great results!
For The Cream Cheese Frosting
- Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
- Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
- Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
- Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
- This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
If you’re looking for more favorite fall and Thanksgiving cake ideas and tutorials, don’t miss our Roundup of Fall and Thanksgiving Cake Recipes, Tutorials, and Ideas!
Thanks for stopping by! Make sure to check out our other FAVORITE cake and frosting recipes and tutorials in our Recipes section, as well as a full collection of free cake tutorials in our Free Cake Tutorial Section!
Can I fondant this cake?.
Looks beautiful and sounds delicious,can’t wait to try it! Thanks for sharing.
Hi Peggy, yes, I think it will be fine to use fondant
Hi LeAnne, thanks for posting your comment.
Sounds YUMMY!
My mom turned 88 on November, 6th,the day you posted the recipe. I was out of town on her birthday, and she told me that all she wanted from me was a homemade spice cake, when I returned. I have been searching for the perfect recipe, while I’ve been away, and I have found it in this one. I am going to the store, now, for a couple Granny Smith’s. Can’t wait for her to try it! Thanks so much!
Hi Laura, Wonderful, I hope she loves it. Happy Birthday to your mom!!
I am planning to make the turkey cake for Thanksgiving. Would this recipe be suitable for carving? Looks delicious and I was thinking of serving carmel sauce”gravy” on the side.
Hi Sharon, I love the idea of the caramel “gravy”! :0)
This recipe should work fine for a roasted turkey cake since there is not a huge amount of carving involved, although I would still carve while the layers are partially frozen to simplify things. Let us know how it goes!
Hello,
very nice ingredients and recipe to make a very fantastic cake. I totally liked it. Awesome..!!
Designer birthday cakes pune
Thanks!!
manish
Hi Manish, Thank you for your review of the recipe, we are happy that you like it.
This looks absolutely delicious. I’m sure to make this one.
Mellissa can I make this cake ahead of time and freeze it? I have Thanksgiving at my house and wanted to make this cake but with everything else I am doing I just am not sure if I would have the energy. So can I bake the layers about 3 weeks before Thanksgiving and freeze them? Than take it out of the freezer and prepare for decorating just a couple days before Thanksgiving? Just wasn’t sure how the apples would react to the freezing. Also (maybe a silly question) peel the apples first? Thank you
Marlene
Hi Marlene, Yes, it will be fine to make the cake layers in advance. Double wrap each layer twice and then wrap in aluminum foil. These layers can be frozen 2months. Let thaw completely while wrapped. Or you can let thaw wrapped until condensation forms on the outside of the aluminum foil then unwrap and allow to continue to thaw completely. It will be great! Have a wonderful Thanksgiving!
Do you need to peel the apples before you grate them? ALSO, how many apples did you use?
Hi Marlene, I did peel the apples before grating. I did not make a note of how many apples but I would buy 3 large or 4 medium sized apples, to be on the safe side.
Thank you so much for getting back to me. I bought the apples today and will try to get this cake baked and in the freezer in a couple of days. I will let you know how the family likes it. Of course, it wont be until after Thanksgiving. Happy Thanksgiving.
Hi Marlene, Thanks for bringing up the question, I’m sure it will help others . I have added that information to the recipe. Hope you love the recipe. Happy Thanksgiving to you and your family.
Will this recipe bake fine without the nuts added? Or do you need to adjust it if you are omitting the nuts?
thanks
Hi Lisa, The cake should bake fine without the nuts, no adjustments needed.
BeBe The apples produce quite a lot of juice … do I squeeze the juice out or use it in the recipe?
Thanks! Linda
Hi Linda, I did not squeeze any juice from the apples. You should not have a lot of juice if you use the large holes on you grater
Bebe, I would like to cook the apples a bit because we don’t like “pieces” or chunks of fruit in our cakes. Any thoughts on what the results would be if the apples were cooked down somewhat.
Hi Paula, The apples in the cake are grated so they are very thin and are soft after the cake is baked, there would not be any chunks of apples. I think if you are going to dice the apples you could (depending on how big the dice) have pieces of apples that might have some firmness after the cake is baked. If you want to cook the apples, I think you could steam the diced apples a bit or cook briefly in boiling water and drain throughly, it would be fine. I would NOT cook or steam the grated apples because I think it would quickly turn into applesauce. I hope you will enjoy the cake!
lleva compota y manzanas ralladas ?o solo una de estas opciones?
Helo mam
Mam i m vegetarian n i m also not use egg, so in place of egg there is any option….
Grease HOW…???
Hi Vesela, to prepare the pans, we coat them in a thin layer of vegetable shortening, then dust with flour, tapping the pan as you rotate to make sure it’s covered, then tap out the excess flour. Then line the cake pan with a circle of waxed paper as fruit cakes are more likely to stick.
HOW MUCH GRAMMS GREASE ….???
Hi Vesela, there is no measurement for the amount of vegetable shortening. You just put a small amount on a paper towel and rub it over the pans for a very light, clear coating.
BRAVO !!!
Would this cake hold up to fondant?
Hi Janelle, Yes, it should hold up to fondant.
Can I make cupcakes with this recipe?
Hi Lei, Yes, you can make cupcakes with this recipe. Bake at 350 degrees for 18 to 20 minutes
I never leave reviews, but wanted to say this is one of the best recipes I have made in a long time. With homemade salted caramel in between the layers and used as a drip, this cake is a holiday showstopper. Thank you so much for the recipe!
Hi Rebecca! Thanks so much for your review, we’re so glad that you liked it!