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Apple Spice Cake Recipe

Apple Spice Cake

iamwinfred
This Apple Spice Cake is the kind of dessert that appears the moment the weather turns cool and everyone craves cinnamon in everything. It's a soft, moist sheet cake packed with diced apples and warmed through with a cozy blend of cinnamon, nutmeg, and cloves. Topped with a thick, tangy cream cheese frosting, it feels like a celebration cake but comes together with basic pantry staples and a single mixing bowl. No fussy layering, no stand mixer required—just one pan, one bowl, and a frosting you can slather on as thick as you like. Perfect for fall gatherings, potlucks, or a simple weeknight treat.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 420 kcal

Equipment

  • Large mixing bowls
  • Whisk
  • Rubber spatula
  • 9x13-inch cake pan
  • Hand mixer or stand mixer for the frosting
  • Wire cooling rack
  • Offset spatula for frosting the cake
  • Measuring cups and spoons
  • Sharp paring knife for peeling and dicing apples
  • Parchment paper optional, for lining the pan

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1 cup vegetable oil
  • 1 ½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 cups peeled and diced apples Granny Smith or Honeycrisp work well, about ¼-inch pieces
  • 1 cup chopped pecans optional

For the Cream Cheese Frosting

  • 8 ounces cream cheese softened
  • ½ cup unsalted butter softened
  • 3 ½ cups powdered sugar
  • 1 teaspoon apple pie spice blend for the frosting

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x13-inch cake pan and line the bottom with parchment paper if desired.
  • In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.
  • In a large bowl, whisk the oil, granulated sugar, and brown sugar until combined. Add the eggs one at a time, whisking well after each, then stir in the vanilla.
  • Add the dry ingredients to the wet in two additions, folding gently with a spatula just until no dry streaks remain. Do not overmix.
  • Fold in the diced apples and the chopped pecans (if using) with a few gentle strokes. The batter will be thick and chunky.
  • Pour the batter into the prepared pan and spread it into an even layer. Bake for 38 to 42 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Remove from the oven and cool the cake completely in the pan on a wire rack for at least 1 hour before frosting.
  • Beat the softened cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar, beating well after each addition. Stir in the apple pie spice blend.
  • Spread the frosting evenly over the cooled cake. Slice into 16 pieces and serve at room temperature or slightly chilled.

Notes

  • Dice the apples small and uniform (about ¼-inch) so they cook through evenly and don't leave large raw chunks.
  • Use a firmer apple variety like Granny Smith or Honeycrisp so the pieces hold their shape instead of turning mushy.
  • Let the cake cool fully before frosting—even if it means waiting an extra hour—to prevent the frosting from sliding off.
  • Bring the cream cheese and butter to true room temperature before making the frosting to avoid lumps.
  • Toast the pecans lightly in a dry pan for 3 to 4 minutes before adding them for a deeper, nuttier flavor.
  • For a Bundt version, bake in a greased Bundt pan for 50-55 minutes and finish with a powdered sugar glaze instead of cream cheese frosting.
  • Swirl caramel sauce into the batter before baking and drizzle more over the finished frosting for a caramel apple spice cake.
  • Store covered in the refrigerator for up to 5 days. Let refrigerated slices sit at room temperature for 15 minutes before serving.
  • Freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 3 months; thaw overnight in the fridge before frosting.
  • Avoid microwaving frosted slices—let them come to room temperature naturally so the frosting doesn't melt unevenly.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 58gProtein: 4gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 55mgSodium: 210mgPotassium: 150mgFiber: 2gSugar: 42gVitamin A: 6IUVitamin C: 4mgCalcium: 4mgIron: 8mg
Keyword apple spice cake, cream cheese frosting cake, easy apple cake, fall cake recipe, sheet cake
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