This spiced apple cake with cream cheese frosting is soft, cozy, and wildly aromatic like a fall candle you can eat. I tested it twice (once with Granny Smith, once with Honeycrisp) to lock in a moist crumb, gentle spice, and a not-too-sweet tangy topping. It’s a one-bowl batter, bakes in a simple 9×13 pan, and the frosting spreads like a dream. You’ll get bakery-level results without fussy steps.
At a Glance
- Servings: 12
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Total Time: ~1 hour
- Difficulty: Easy
- Estimated Cost: $10–$14 (US)
Table of Contents
Ingredients
For the Cake (9×13 pan):
- All-purpose flour 2 ½ cups (312 g)
- Baking powder 2 tsp
- Baking soda ½ tsp
- Fine salt ¾ tsp
- Ground cinnamon 2 tsp
- Ground nutmeg ¼ tsp
- Ground cardamom ¼ tsp (optional but lovely)
- Granulated sugar ½ cup (100 g)
- Light brown sugar ¾ cup (150 g), packed
- Neutral oil ½ cup (120 ml)
- Unsweetened applesauce ½ cup (120 ml)
- Large eggs 2, room temp
- Vanilla extract 2 tsp
- Buttermilk or milk ½ cup (120 ml) (plant milk OK)
- Tart apples, peeled and diced small 3 cups (~360 g; ~2–3 medium; Granny Smith or Honeycrisp)
Optional Add-ins:
- Chopped pecans or walnuts ½ cup (60 g)
- Raisins ½ cup (80 g)
For the Cream Cheese Frosting:
- Cream cheese 8 oz (226 g), softened
- Unsalted butter 4 Tbsp (56 g), softened
- Powdered sugar 2 cups (240–260 g), sifted for best texture
- Vanilla extract 1 ½ tsp
- Pinch of salt
- Milk 1–2 Tbsp (15–30 ml), as needed for spreadable consistency
Swaps & Notes (dietary + practical)
| Need | Swap | Notes |
|---|---|---|
| Dairy-free | Use dairy-free cream cheese + plant butter; plant milk | Or skip frosting and finish with cinnamon-maple glaze (powdered sugar + plant milk + pinch cinnamon). |
| Gluten-free | Use a 1:1 cup-for-cup GF baking blend | Add 1 Tbsp milk if batter looks extra thick; bake to same cues. |
| Lower sugar | Cut granulated sugar to ¼ cup (50 g) | Apples and frosting keep it balanced; don’t cut brown sugar below ½ cup. |
| Nut-free | Skip nuts | Texture still excellent. |
| No buttermilk | Use milk + 1 tsp lemon juice | Rest 5 minutes to sour before adding. |
Quick US↔Metric: 1 cup AP flour = 125 g; 1 cup sugar = 200 g; 1 cup brown sugar (packed) ≈ 200 g; 1 cup oil = 240 ml.
Step-by-Step Instructions (for Spiced Apple Cake with Cream Cheese Frosting)
- Heat & prep. Heat oven to 350°F (177°C). Grease a 9×13 metal pan (or line with parchment).
- Whisk dry, then wet—one bowl. In a large bowl whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom. Add sugars, oil, applesauce, eggs, vanilla, and buttermilk; whisk just until mostly smooth.
- Fold in apples (and extras). Gently fold in diced apples (and nuts/raisins if using). Batter will be thick and chunky—perfect.
- Bake. Spread into pan. Bake 35–40 minutes until the center springs back and a toothpick in the middle comes out with a few moist crumbs (no wet batter). Rotate once for even browning.
- Frost. Cool 30 minutes. Beat cream cheese and butter until fluffy. Add powdered sugar, vanilla, salt; beat smooth. Thin with milk to a spreadable frosting. Spread over cooled cake. Slice and enjoy.
Doneness cue: the top will look set and lightly golden; edges just pull from the sides. Internal temp around 200–205°F (93–96°C) if using a probe.
Pro Tips & Variations
- Best apples: Tart-firm apples (Granny Smith) keep shape; Honeycrisp adds sweetness and juiciness. I like a mix.
- Moisture math: The applesauce lets us use less oil while keeping a plush crumb. Don’t reduce both oil and sugar too far or the cake turns bready.
- Spice dial: Cardamom is optional but elevates the aroma. Prefer classic? Use cinnamon only (2–2½ tsp).
- Add-ins: ½ cup toasted pecans or walnuts adds crunch; raisins for pockets of sweetness.
- Bundt variation: Grease a 10–12 cup bundt. Bake 45–55 minutes. Cool 10 minutes, invert, fully cool, and glaze instead of heavy frosting (or pipe frosting).
- Cupcakes: Yields ~18. Bake at 350°F for 18–22 minutes. Pipe frosting.
- Make it lighter: Swap ¼ cup oil with more applesauce (¾ cup applesauce total). Texture stays tender, slightly less rich.
- Tested note: Best texture at 35–38 minutes in a metal 9×13; glass pans may need +3–5 minutes.
Serving Suggestions
- Finish with a light dusting of cinnamon or a drizzle of warm honey or maple syrup.
- Serve slightly chilled for a firmer frosting, or room temp for ultra-creamy swoops.
- Pair with hot coffee, chai, or cold milk.
Storage & Reheating
- Room Temp (cool day): 1 day, covered (if your kitchen stays under ~70°F/21°C).
- Refrigerated: 3–4 days, covered.
- Freezer: Slice, wrap individually, and freeze up to 2 months. Thaw overnight in the fridge.
| Storage | How Long | Tip |
|---|---|---|
| Room temp | Up to 24 hours | If warm climate, refrigerate due to frosting. |
| Refrigerated | 3–4 days | Cover to prevent drying; bring to room temp before serving. |
| Frozen slices | Up to 2 months | Wrap well; thaw in fridge then soften at room temp. |
Food safety: Cream cheese frosting is perishable—refrigerate if keeping beyond the same day.
Troubleshooting
- Center sank: Batter overmixed or underbaked; next time whisk just until combined and bake to clean-crumb cue.
- Gummy stripe near apples: Apples cut too large or too wet; dice smaller and blot excess moisture.
- Dry edges: Pan too dark or overbaked; tent loosely with foil at the 30-minute mark if edges brown fast.
- Frosting too loose: Beat longer and add 2–4 Tbsp more powdered sugar; chill 10 minutes, then spread.
FAQs
Q1: What apples are best?
A1: Granny Smith for tart structure; Honeycrisp for sweetness. A 50/50 mix gives great flavor and texture.
Q2: Can I make this spiced apple cake with cream cheese frosting ahead?
A2: Bake the cake a day ahead; cool completely, wrap, and refrigerate. Frost the day of serving for the freshest finish.
Q3: How do I make the frosting dairy-free?
A3: Use dairy-free cream cheese and plant butter. Beat as directed; add a splash of plant milk to loosen.
Q4: Cupcakes or bundt—any timing tips?
A4: Cupcakes bake 18–22 minutes; a 10–12 cup bundt needs 45–55 minutes. Use the same doneness cues.
Nutrition (per serving)
Calories: ~460; Protein: ~5 g; Carbs: ~60 g; Fat: ~22 g
(Estimates for 1 of 12 servings; no nuts.)