Apple spice cake is what fall tastes like in cake form. Warm cinnamon, nutmeg, and cloves. Fresh apples that keep everything moist. A tender crumb that holds together but melts on your tongue. And cream cheese frosting that’s tangy enough to cut through all that sweetness.
This is the cake you make when the weather turns cool and apples are everywhere. It’s simple enough for a weeknight but impressive enough for a dinner party. And it stays moist for days, getting better as the spices bloom and the flavors settle.
What You’ll Need
For the Cake:
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¾ cup (1½ sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk, room temperature
- 2 cups peeled and finely diced apples (about 2 medium Granny Smith or Honeycrisp)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3½ cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of kosher salt
For Garnish (Optional):
- Chopped pecans or walnuts
- Ground cinnamon for dusting
Tools:
- Two 9-inch round cake pans
- Large mixing bowl
- Medium mixing bowl (2)
- Electric mixer
- Spatula
- Vegetable peeler
- Chef’s knife
- Measuring cups and spoons
- Wire cooling rack
- Offset spatula or butter knife for frosting
Preparing the Pans and Dry Ingredients
Preheat your oven to 350°F. Grease your cake pans with butter and line the bottoms with parchment paper. Grease the parchment too.
In one medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice. Set aside.
Making the Cake Batter
In your large bowl, beat the softened butter with both sugars using an electric mixer on medium speed for about 4 minutes. The mixture should be light, fluffy, and pale in color.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Beat in the vanilla extract.
Add a third of the dry ingredients and mix on low speed just until combined. Add half of the buttermilk and mix. Continue alternating, ending with the dry ingredients. Mix just until no flour streaks remain.
Fold in the diced apples with a spatula. Distribute them evenly throughout the batter.
Baking
Divide the batter evenly between your two prepared pans. Smooth the tops with a spatula.
Bake for 28-32 minutes. The cakes are done when a toothpick inserted into the center comes out with just a few moist crumbs and the tops spring back when lightly pressed.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks. Peel off the parchment paper. Let them cool completely before frosting—at least an hour.
Making the Cream Cheese Frosting
In your second medium bowl, beat the softened cream cheese and butter together with an electric mixer on medium speed for about 2 minutes until smooth and creamy.
Add the powdered sugar one cup at a time, mixing on low speed after each addition. Scrape down the sides of the bowl.
Add the vanilla extract, cinnamon, and salt. Beat on medium-high speed for 2-3 minutes until the frosting is light and fluffy.
Assembling
Place one cake layer on a serving plate or cake stand. Spread about 1 cup of frosting evenly over the top, going all the way to the edges.
Place the second cake layer on top, pressing down gently.
Spread the remaining frosting over the top and sides of the cake. You can make it smooth and clean or keep it rustic with visible swirls.
If using, sprinkle chopped nuts over the top and dust lightly with ground cinnamon.
Serving
Let the frosted cake sit at room temperature for about 30 minutes before slicing. This lets the frosting set slightly and makes cleaner slices.
Cut into wedges. This makes 10-12 servings.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture and flavor.
The unfrosted cake layers can be wrapped tightly and frozen for up to 3 months. Thaw completely before frosting.
If you want to make this as a sheet cake instead, use a greased 9×13-inch pan and bake for 35-40 minutes. Frost it right in the pan once cooled.
