This apple spice cake is tender and filled with apples and spices, and topped with a cream cheese frosting and a sprinkle of cinnamon.
This soft and moist cake is packed with grated apples, and applesauce, giving it a natural sweetness and a wonderful tender texture.
The addition of warm spices like cinnamon, nutmeg, and ginger creates a cozy, comforting flavor that's perfect for any season.
What makes this cake extra special is its creamy topping. A smooth layer of cream cheese frosting adds a tangy sweetness that perfectly complements the spiced cake beneath.
To finish it off, a light dusting of cinnamon on top not only looks pretty but also enhances the overall spice flavor.
This cake is a simple yet satisfying dessert that's great for family gatherings, holiday celebrations like Thanksgiving or Christmas, or just as a special treat to enjoy with a cup of tea or coffee.
For more apple recipes, check out my apple cinnamon rolls, apple crumble cake, apple fritters, apple crumble muffins, easy apple cake, apple crumble pie, and apple turnovers!
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Why this recipe works
- Texture- this cake has an incredibly tender crumb, thanks to the grated apples that keep it moist and soft. Each bite has a combination of fluffy cake and small chunks of apple, that goes perfectly with the cream cheese frosting.
- Flavor- the cake is bursting with warm, comforting flavors. The blend of spices, including cinnamon, nutmeg, and ginger, perfectly complements the natural sweetness of the apples.
- Cream cheese frosting- the creamy, tangy frosting adds a luxurious touch to the cake. Its smooth texture and slight tartness balance out the sweetness of the cake, creating a perfect balance of flavors.
- Loaded with apples- this cake is a great way to use up extra apples you might have. It's especially handy during apple season when you may have more than you know what to do with.
- One bowl cake- the best part is that this cake comes together in just one bowl. This means less mess and easier cleanup, making it a simple and stress-free baking project for anyone.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Apples- use firm and tart apples like Granny Smith, Honeycrisp, or Braeburn. These types hold their shape well when baked and give your pie a nice balance of sweet and tangy flavors.
Vegetable oil – we used vegetable oil for this recipe. canola oil will work great for this recipe.
Eggs- you will need eggs for this recipe. Make sure that your eggs are at room temperature.
Flour– I used all-purpose flour for this recipe, cake flour will work great as well.
Baking soda – baking soda allows the cake to rise and spread. Make sure that your baking soda isn’t expired. Don’t replace baking soda with baking powder!
Spices- for spices, I used cinnamon, nutmeg, and ginger, which goes perfectly with the apples.
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Brown sugar- adds a caramel and rich flavor.
Applesauce- use your favorite brand of applesauce for this. You will need ½ a cup for this.
Sour cream- use full-fat sour cream for this recipe. It is important to get your sour cream to room temperature.
Vanilla extract- adds extra flavor. You can use vanilla extract and also vanilla bean extract!
Kosher salt- you will need ½ teaspoon of kosher salt for this recipe.
For the cream cheese frosting
Powder sugar- You don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Cream cheese– you will need to get your cream cheese to room temperature. Use full fat cream cheese for this.
Instructions
Preheat an oven to 180c (350f) and prepare a 9x9 inch cake pan with parchment paper.
Wash and dry the apples with a towel and in a box grater, on the smaller holes (to get finely grated apples) great the apples with the peel on.
Into a large mixing bowl, add the grated apples, sour cream, oil, brown sugar, sugar, vanilla extract, applesauce, cinnamon, nutmeg, ginger, eggs, and salt, and mix with a whisk until well combined.
Add the flour, and baking soda and mix with a whisk until there are no lump of flour visible.
Pour the cake batter into a prepared 9 by 9 inch pan with parchment paper and smooth it out using a rubber spatula. Evenly sprinkle ¼ cup of sugar on top to create a crunchy and sweet layer of caramelized sugar on top.
Bake in a 180c (350f) preheated oven for 40-45 minutes (depending on your oven) or until a toothpick comes out clean with a few moist crumbs but not wet batter.
Allow the cake to reach room temperature for at least 1 hour.
Make the cream cheese frosting
In a large mixing bowl add the heavy cream, powdered sugar, cinnamon, and vanilla extract, and mix with an electric hand mixer until stiff peaks form.
Add the cream cheese and mix until smooth and creamy.
Top the cooled cake with the whipped cream cheese frosting and make swirls using an offset spatula. Sprinkle cinnamon on top and serve!
Expert Tips
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Grate the apples finely. Use a box grater to shred the apples into small pieces. This ensures even distribution throughout the cake and helps maintain moisture.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- When baking, Granny Smith apples are a great choice because they're tart and firm, which helps them keep their shape and add a nice flavor to baked goods.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Scrape down the sides and the bottom of the bowl frequently to ensure that you have a homogeneous mixture that has unmixed parts of the mixture.
- Don't overbake. Check the cake 5-10 minutes before the recommended baking time. Insert a toothpick into the center; if it comes out with a few moist crumbs, the cake is done.
- Cool completely before frosting. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Ensure it's completely cool before applying the cream cheese frosting to prevent melting.
Faq's
Use your favorite kind of apples! We like using granny smith apples, but any apple kind will work. If you like sweet apples, use Honeycrisp, or Pink Lady.
We use all-purpose flour for this cake. Cake flour will work great as well.
Yes! You can double or even triple this recipe. If you double this recipe, I recommend using a 9x13-inch baking pan!
Storing
This cake will last up to 4 days stored in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out.
Freezing
To freeze this cake, start by letting the cake cool completely. Then, place it in the freezer uncovered for about an hour to firm up the frosting.
Once the frosting is solid, wrap the cake tightly in plastic wrap, making sure there are no air pockets.
For extra protection, you can add a layer of aluminum foil over the plastic wrap. Label the cake with the date and type, then place it back in the freezer. When stored properly, the cake can last for up to three months.
To thaw, simply move the wrapped cake to the refrigerator overnight. This method helps preserve the cake's moisture and keeps the frosting intact, ensuring a delicious treat even after freezing.
Substitutions
Dairy-free - you can make this cake dairy-free by replacing the butter with vegan butter and replacing the milk with vegan milk.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Variations
Caramel- drizzle caramel sauce over the cream cheese frosting and sprinkle with chopped pecans for a decadent twist.
Cranberry- gold in a handful of dried cranberries to the batter for bursts of tartness that complement the sweet apples and spices.
Nuts- add your favorite nuts to the cake batter. I love adding chopped and toasted pecans and walnuts. Add ½ cup to the batter.
Zucchini- grate ⅓ cup of zucchini along with the apples to add extra moisture and a subtle veggie boost to your cake.
Pumpkin- swirl in ⅓ cup pumpkin puree mixed with ½ teaspoon pumpkin pie spice to the batter for a festive fall fusion that combines two classic autumn flavors.
Serving tips
Whipped cream- top each slice of cake with a dollop of whipped cream.
Vanilla ice cream- add a large scoop of ice cream next to a slice of this cake.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- 9 by 9 inch pan
- Electric hand mixer
- Rubber spatula
- Offset spatula
- Box grater
More apple desserts
Apple Crisp Bars- These apple crisp bars are made with a shortcrust base, topped with a spiced apple mixture, topped with a crumble topping, and topped with caramel sauce.
Puff Pastry Apple Tart- This puff pastry apple tart is the perfect easy apple dessert. It is made with caramelized apples and store-bought puff pastry!
Cinnamon Apple Cake- This cinnamon apple cake is moist and buttery with a tender crumb, filled with apples, a cinnamon swirl topping, and a drizzle of simple glaze.
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If you liked this recipe
📖 Recipe
Apple Spice Cake w/ Cream Cheese Frosting
Ingredients
For the cake
- 2 cups Apples with the peel
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- ⅔ cup Granulated sugar plus ¼ cup for the top
- ¾ cup Brown sugar
- 2 Eggs
- 2 teaspoon Cinnamon
- ⅔ cup Sour cream
- ½ teaspoon Nutmeg
- ½ teaspoon Ginger
- ½ cup Applesauce
- ⅔ cup Vegetable oil
- 2 ¼ cups Flour
- 1 ½ teaspoon Baking soda
For the whipped cream frosting
- 8 oz Cream cheese room temp
- 1 cup Heavy cream cold
- ½ cup Powdered sugar
- ⅓ teaspoon Cinnamon
- 1 teaspoon Vanilla extract
Instructions
- Preheat an oven to 180c (350f) and prepare a 9x9 inch cake pan with parchment paper.
- Wash and dry the apples with a towel and in a box grater, on the smaller holes (to get finely grated apples) great the apples with the peel on.
- Into a large mixing bowl, add the grated apples, sour cream, oil, brown sugar, sugar, vanilla extract, applesauce, cinnamon, nutmeg, ginger, eggs, and salt, and mix with a whisk until well combined.
- Add the flour, and baking soda and mix with a whisk until there are no lump of flour visible.
- Pour the cake batter into a prepared 9 by 9 inch pan with parchment paper and smooth it out using a rubber spatula. Evenly sprinkle ¼ cup of sugar on top to create a crunchy and sweet layer of caramelized sugar on top.
- Bake in a 180c (350f) preheated oven for 40-45 minutes (depending on your oven) or until a toothpick comes out clean with a few moist crumbs but not wet batter.
- Allow the cake to reach room temperature for at least 1 hour.
Make the cream cheese frosting
- In a large mixing bowl add the heavy cream, powdered sugar, cinnamon, and vanilla extract, and mix with an electric hand mixer until stiff peaks form.
- Add the cream cheese and mix until smooth and creamy.
- Top the cooled cake with the whipped cream cheese frosting and make swirls using an offset spatula. Sprinkle cinnamon on top and serve!
Notes
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Grate the apples finely. Use a box grater to shred the apples into small pieces. This ensures even distribution throughout the cake and helps maintain moisture.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- When baking, Granny Smith apples are a great choice because they're tart and firm, which helps them keep their shape and add a nice flavor to baked goods.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Scrape down the sides and the bottom of the bowl frequently to ensure that you have a homogeneous mixture that has unmixed parts of the mixture.
- Don't overbake. Check the cake 5-10 minutes before the recommended baking time. Insert a toothpick into the center; if it comes out with a few moist crumbs, the cake is done.
- Cool completely before frosting. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Ensure it's completely cool before applying the cream cheese frosting to prevent melting.
Rachael says
The most delish apple cake I ever had!