Spiced Apple Cake Recipe: Moist, Flavorful, and Super Easy to Make!
Looking for a cozy fall dessert? This Spiced Apple Cake Recipe is exactly what you need! It’s packed with fresh apples and warm spices, giving you that perfect balance of sweet and tangy. The moist cake layers are soft, flavorful, and just melt in your mouth. Top it off with a creamy cinnamon cream cheese frosting, and you’ve got yourself the best apple cake ever!
Why You’ll Love This Apple Cake
If you’re on the hunt for the Best Apple Cake Recipe, look no further! This spiced apple cake is a game-changer. I mean, it’s next-level delicious! Packed with fresh apples and cozy spices, every bite is like a warm hug. Let me break down why you’re going to LOVE this apple cake! 🍏
- Juicy apples in every bite.
- Perfect for fall with its warm spices like cinnamon and nutmeg.
- Super moist texture that stays soft for days.
- The cinnamon cream cheese frosting adds the perfect touch of sweetness.
Flavor Explosion
This cake is loaded with flavor. The cake layers are full of warm spices like cinnamon, ginger, cloves, and nutmeg. Oh, and did I mention the fresh apples? Yep, we’ve got heaps of them. The tart apple filling has apples, lemon juice, and a hint of cinnamon—so dang good. And don’t get me started on the cinnamon cream cheese frosting—it’s based on my 5-star frosting recipe. You know it’s gonna be bomb!
Real Apples, Real Flavor
No fake stuff here. This cake is packed with real apples—the good stuff. We’re talking two whole cups of shredded apples in the cake layers and another cup in the filling. It’s all about that texture, baby! Red baking apples like Royal Gala, Jazz, or Honeycrisp work best for this one—they hold up perfectly.
Soft and Moist (For Days!)
You know I gotten talk about how moist this cake is, right? 😂 These cake layers are oil-based, which means they stay soft and moist for DAYS. No dry cake here, folks. You can make this ahead, and it’ll still taste fresh and amazing.
Want Something Simpler?
If you’re in the mood for something a little easier, check out my single-layer apple crumb cake—simple but just as delicious.
How to Make the Best Apple Cake Recipe
Ready to make the Easy apple cake recipe ever? 🙌 You can find the full list of ingredients down in the recipe card (just hit that handy ‘jump to recipe’ button up top for easy navigation). if you like zucchini cookies recipe Here’s a quick visual breakdown to get you started. Plus, there’s a recipe video down there to help you out!
Apple Cake Instructions
- Preheat the Oven: Get that oven ready at 180°C (350°F) for conventional baking. If you’re using a convection oven with a fan, lower it to 160°C (320°F). Grease two 8×3 inch cake pans—I use my own homemade cake release, but you can line the bottoms with parchment paper if you like. Trust me, the cake release works wonders here!
- Mix the Dry Ingredients: In a bowl, sift together:
- Flour
- Cornstarch
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Ginger
- Cloves
- Nutmeg
Grab a whisk and mix it all until it’s well combined. Set that bowl aside for now.
What’s the Secret to This Cake? 🤫
Okay, here’s the real magic behind this cake—fresh apples and warm spices. I’m talking about loads of shredded red apples packed right into the cake layers. It’s what keeps the cake super moist and flavorful. And let’s not forget the combo of cinnamon, ginger, cloves, and nutmeg—that’s what gives this cake its cozy, fall vibes. The oil-based batter is another secret weapon; it locks in moisture so the cake stays soft for days. No dry bites here!
Apple Cake Instructions (Continued)
- Grate the Apples: Finely grate two apples (don’t forget to remove the core first—check out the video for my easy-peasy method). You want to measure out two cups (300g) of grated apple. Set that aside for now.
- Mix the Wet Ingredients: In a large bowl, combine:
- Light brown sugar
- Eggs
- Vegetable oil
- Milk
- Vanilla extract
- The shredded apple from the previous step
- Combine Wet and Dry Ingredients: Pour your dry ingredients into the wet mixture. Using a rubber spatula, gently fold everything together until just combined. Pro tip: Don’t overmix the batter! We want that tender, soft cake texture.
- Fill the Cake Pans: Distribute the batter evenly between the two 8-inch cake tins. Get that batter in there nice and smooth!
- Bake Time: Pop those cakes in the oven and bake for 30-33 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep an eye on them they’re gonna smell amazing!
- Cool the Cakes: Once baked, let the cakes cool in the pans for 20 minutes. This helps them firm up a bit, making it easier to handle. After 20 minutes, gently turn them out onto a wire rack to cool completely.
- Prep While Cooling: While your cakes are cooling, it’s the perfect time to whip up the apple filling and cream cheese frosting. Trust me, the wait will be worth it!
Grab a whisk and mix everything together until it’s all well combined and smooth. You’re looking for a lovely, creamy texture here!
Apple Filling
- Make the Apple Filling: In a saucepan, add all the ingredients for the apple filling. Place that baby over medium heat and cook until the butter and sugar are completely melted. Keep stirring continuously to avoid any sticking!
- Thicken It Up: Cook for another few minutes until the filling gets nice and thick. Once it’s ready, transfer it to a bowl and let it cool down.
Cinnamon Cream Cheese Frosting
- Cream the Butter: In a large bowl, add unsalted butter. Using an electric mixer, cream it for a few minutes on medium-high speed until it’s light and fluffy. This part is key for a dreamy frosting!
- Add the Powdered Sugar: Gradually add the powdered sugar in three batches while mixing on low speed. Make sure each batch is well mixed into the butter before adding the next. This way, you’ll avoid a cloud of powdered sugar everywhere (we don’t want that!).
Cinnamon Cream Cheese Frosting (Continued)
- Add the Final Touches: Next, toss in the cold cream cheese, vanilla extract, fresh lemon juice, and cinnamon. Mix on medium speed just until the frosting is smooth. Pro tip: Avoid over-mixing! The more you mix, the softer the frosting gets, and we want it just right for spreading.
Assemble the Cake
- Level the Cake Layers: Grab a serrated knife and level the tops of your cake layers so they’re nice and flat. This helps keep everything stable and looking pretty!
- Start Layering: Place the first cake layer onto your cake stand. Spread a generous amount of that creamy cream cheese buttercream on top and smooth it out with an offset spatula. You want it to be nice and even!
- Pipe the Dam: Using a 1M piping tip, pipe a dam of frosting around the edges of the cake layer. This will help keep the apple filling from spilling out!
- Fill It Up: Now, fill the middle with your cooled apple filling. Make sure it’s not warm, or you’ll end up melting that beautiful frosting—nobody wants that!
- Add the Next Layer: Place your next cake layer on top. Now, cover the top and sides with more of that delicious buttercream. I like to use a cake scraper to smooth out the sides for that polished look.
- Decorate the Top: Using the same 1M piping tip, pipe some swirls on the top of the cake. Feel free to get creative with it! You can even use any extra frosting to add some fun designs. Go wild and make it your own! 😊
How to Store Apple Cake
You can keep this apple cake recipe out at room temp for a day, which is great if you’re serving it up right away. 🍏 But if you’re saving some for later, toss it in the fridge overnight because of that cream cheese frosting.
The fat and sugar in the frosting help keep it fresh for a bit, so no worries if it sits out for a while. Just remember, for the best taste, the fridge is where it should be after the party’s over!
FAQ
Do I need to peel the apples for apple cake?
- Nope! You can leave the peel on if you like a bit of texture, but if you prefer a smoother cake, go ahead and peel them.
How long will apple cake last?
- If stored in the fridge, your apple cake will last 3 to 4 days. Just make sure it’s in an airtight container so it stays fresh!
Can I freeze apple cake?
- Yes, you can! Freeze the cake layers before frosting. Wrap them tightly in plastic wrap and aluminum foil. They’ll keep for up to 2 months. Just thaw and frost when you’re ready to enjoy.
The Best Apple Cake Recipe Ever
Course: Cakes, Recipes12 large slices
servings15
minutes33
minutes300
kcal1
hour1
minuteIngredients: Spike Care
2¼ cups (270 g) all purpose flour – plain flour in the UK
¼ cup (30 g) cornstarch
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
2½ tsp ground cinnamon
1½ tsp ground ginger – powdered not fresh
½ tsp ground cloves
½ tsp ground nutmeg
2 cups (300 g) finely shredded apples – about two medium to large apples. Any red baking apple will work (Royal Gala, Jazz, Honey Crisp, etc.)
1½ cups (300 g) soft light brown sugar – firmly packed (see note 1)
3 large eggs – room temperature
1 cup (210 g) unflavored vegetable oil – I use canola
¼ cup (60 g) whole milk – room temperature
2 tsp vanilla essence/extract
- Apple Filling
1 cup (150 g) finely shredded apple – about 1 medium to large sized apple
¼ cup (50 g) soft light brown sugar
2 tbsp water
2 tsps cornstarch
½ tsp ground cinnamon
3 tsps lemon juice – freshly squeezed
¼ cup (56 g) unsalted butter
- Cream Cheese Buttercream
1 cup (225 g) unsalted butter – room temperature
4½ cups (570 g) powdered sugar – also known as confectioners/icing sugar
1½ cups (335 g) cream cheese – cold, firm type (see note 2)
1½ tsp vanilla extract/essence
1½ tbsp lemon juice – freshly squeezed
½ tsp ground cinnamon
Directions
- Preheat oven to 180 °C (350°F) conventional (see note 3 if using a convection oven with a fan) and grease two 8×3 inch cake tins (I use my homemade cake release).
- In a bowl, sift together flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Using a whisk, mix until well combined. Set aside.
- Finely grate two apples (minus the core – see video for how I do this) and measure the grated apple out so you have two cups (300g). Set aside.
- In a large bowl combine light brown sugar, eggs, vegetable oil, milk, vanilla and shredded apple from previous step. Using a whisk, mix until well combined and smooth.
- Pour your dry ingredients into your wet ingredients and using a spatula, gently fold until just combined. Do not overmix the batter (see note 4).
- Distribute the batter evenly into the two 8 inch cake tins, and bake for 30-33 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs on it.
- Once baked, allow the cakes to cool in the cake tins for 20 minutes before turning them out onto a wire rack. While cooling, prepare the apple filling and cream cheese frosting.
- Apple Filling
- Add all the ingredients to a saucepan. Place the saucepan over a medium heat and cook until the butter and sugar are completely melted, making sure to stir continuously.
- Cook for another few minutes until the filling is thick. Once ready, place into a bowl to cool.
- Cinnamon Cream Cheese Frosting
- To a large bowl add in unsalted butter and using an electric mixer (see note 5 if using a stand mixer) cream for a few minutes on a medium high speed until light and fluffy.
- Add in the powdered sugar in 3 batches while mixing on low. Ensure that each batch of powdered sugar is mixed into the butter well before adding in the next batch.
- Next add in cold cream cheese, vanilla, fresh lemon juice and cinnamon and mix on a medium speed just until the frosting is smooth. Avoid over-mixing as the more you mix the softer the frosting will become.
- Assembly (see video for demonstration)
- Using a serrated knife, level the tops of the cake layers so they’re nice and flat.
- Place the first cake layer onto your cake stand and place a generous amount of the cream cheese buttercream on top and smooth it out with an offset spatula.
- Using a 1M piping tip, pipe a dam of frosting around the edges of the cake layer. Fill the middle with the apple filling (make sure the filling isn’t warm otherwise it will melt the frosting).
- Place your next cake layer on top and cover the top and sides with more buttercream. I like to use a cake scraper to smooth out the sides.
- Using the same 1M piping tip, pipe some swirls on the top of the cake and you can use the extra frosting to do additional piping too 🙂
Notes
- Note 1. If using measuring cups for this recipe, then you want to firmly pack your soft brown sugar. To do this, pack your measuring cup with sugar and using the back of a spoon, press the sugar into the cup with a little bit of pressure (not too much) and then fill the remaining cup with more sugar.
- Note 2. To ensure that your frosting isn’t too soft, you want to use a firm cream cheese, not the spreadable type. You also want to use cold cream cheese as this will help your frosting stay firmer for longer, particularly if you want to use it for piping. If you stay in a hot climate and your frosting is softening up after some time, simply place it into the fridge for 30 minutes and then rewhip it. This will bring it back to a pipeable consistency.
- Note 3. If using a convection with a fan, you will need to reduce the baking temperature to 160C (320F) to ensure the cakes don’t overbake. This is because the fan function cooks food faster.
- Note 4. By gently folding in the ingredients, it prevents too much gluten from forming, thus giving us a softer cake. Only mix until the strands of flour have disappeared and the batter is uniform.
- Note 5. If using a stand mixer, I recommend whipping the cream cheese first until smooth and then set it aside to use later in the recipe, otherwise your frosting may become lumpy.
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Nutrition Facts
12 servings per container
- Amount Per ServingCalories842
- % Daily Value *
- Total Fat
41g
64%
- Saturated Fat 17g 85%
- Trans Fat 1g
- Cholesterol 104mg 35%
- Sodium 443mg 19%
- Potassium 234mg 7%
- Total Carbohydrate
111g
37%
- Sugars 85g
- Protein 9g 18%
- Vitamin A 737%
- Vitamin C 3%
- Calcium 196%
- Iron 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
