Apple Spice Cake with Caramel Icing Recipe
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Soft and tender Apple Spice Cake with Caramel Icing combines fresh apples, warm spices, and a to-die-for caramel frosting to create something truly special that’s perfect for any time you need a cozy dessert.
This fresh apple cake is made from scratch and features step-by-step instructions and a video to ensure your spice cake is perfect every time. Not only is it easy to make, we’ll show you how to use different pans to make a layer cake, sheet cake, cupcakes, and even a fancy bundt cake. Best of all the whole thing takes less than an hour!
I first made this Apple Spice Cake when I had a bunch of apples from our trip to the orchard and wanted to make something besides our amazing Skillet Apple Pie. My family immediately fell in love with this spice cake with caramel frosting because of how the cake stays super moist from the fresh apples while the frosting adds just the right amount of sweetness.
Just like our Peanut Butter Bundt Cake, Lemon Poke Cake, and our Cuban Rum Cake, It’s become one of our go-to desserts for Sunday dinners, and birthdays. When we have guests over, it’s always a hit.
What makes this recipe so special is how the fresh apple chunks create little pockets of fruity goodness throughout the cake, while the caramel frosting takes it to a whole new level of yummy.
Key Ingredient Notes
While you’ll find the full ingredient list in the recipe card below, I wanted to highlight a few important ingredients:
- Fresh Apples: I recommend using Granny Smith or Honeycrisp apples for the best flavor and texture. They hold up well during baking and give a nice balance of sweetness and tartness.
- Cake Flour: Cake flour gives this cake a more tender, delicate crumb than all-purpose flour because it doesn’t create as much gluten, resulting in a more tender, delicate cake that almost melts in your mouth!
- I’ve never made my cake flour, so I can’t attest to the effect it would have on this apple spice cake recipe. If you want to give it a try, I found this reference: “Make your own cake flour”.
- Buttermilk: Full-fat buttermilk makes the cake extra moist and tender. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Brown Sugar: Use dark brown sugar if you have it – it adds more of that deep, caramel-like flavor that makes this spice cake special.
Baking Pan Options
I made this easy Apple Spice Cake several times. The first time around I couldn’t decide on what pan I wanted to use and asked my hubby for his opinion. I wasn’t surprised when he chose a layer cake because there’s more frosting!
This versatile batter works beautifully in several different pans. Here’s how to adjust based on what you’re using:
- Two 8-inch Round Pans: Perfect for a classic layer cake! Divide the batter evenly between two greased and floured 8-inch round pans. Bake for 25-30 minutes. Let cool in pans for 10 minutes before removing to cooling racks. You can use 9-inch round pans, but the layers will not be as tall.
- 9×13-inch Rectangle Pan: Ideal for potlucks and family gatherings! Pour all the batter into a greased and floured 9×13-inch pan. Bake for 35-40 minutes. You can frost and serve directly from the pan.
- Cupcakes: Great for portion control and parties! Line cupcake tins with paper liners and fill each about 2/3 full. Makes approximately 24 cupcakes. Bake for 18-22 minutes. Cool completely before frosting.
- Bundt Pan: For an impressive presentation! Pour batter into a well-greased and floured 10-12 cup bundt pan. Bake for 45-50 minutes. Let cool in the pan for 15 minutes before inverting onto a cooling rack.
When I made the layered Apple Spice Cake, I made a caramel frosting to keep my honey happy. I have to be honest though. With all those chunks of apples, it’s a little harder to get a beautiful slice.
Pro Tips for Making Perfect Apple Spice Cake
Before you head to the recipe card, here are some helpful tips I’ve learned from making this cake many times:
- Grate Some Apples: We use a small amount of applesauce in this recipe for additional moisture. You can replace it with grated apple. While chunks give you those juicy apple pockets, adding some grated apple to the batter helps spread the apple flavor throughout the whole cake.
- Sift cake flour before measuring it. Sifting adds air and makes the volume larger. If you measure before sifting, you will use more than the apple cake recipe needs.
- Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature before mixing for the fluffiest cake texture.
- Don’t Overmix: Once you add the flour mixture, stir just until combined. Overmixing will make your cake tough instead of tender.
- Test for Doneness: The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). Since all ovens are different, check for doneness early.
- Cool Before Frosting: Make sure your cake is completely cool before adding the caramel frosting, otherwise the frosting will melt and slide off.
How to Make Apple Spice Cake with Caramel Icing
Preheat the oven and prepare the baking pan(s) by greasing them and dusting them with flour.
Sift the cake flour and measure out 3 cups into a large bowl. Add the sugar, baking powder, cinnamon, nutmeg, and salt to the sifted flour and whisk it together.
Combine brown sugar, butter, applesauce, and buttermilk in an electric mixer bowl. Beat for 2 minutes.
Note: It’s normal for the butter to separate. It will all come together when you add it to the dry ingredients. Add the eggs and vanilla. Mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until your batter is smooth.
Combine wet & dry ingredients- Thick batter
- Fold in apples
- Mix in batter
Fold in the apples using a spatula. Pour into the prepared pans, and bake.
If you’re making a layer cake, let the cake cool in the pans for at least 15 minutes before removing them to a cooling rack. Apply icing to the cooled cake.
What’s the difference between icing and frosting?
This old-fashioned caramel icing is perfect with this cake. You know, the one that sets up with a slight crunch? It would be amazing over these Double Chocolate Caramel Brownies too!
Most resources state that “icing is generally thinner, glossier, and sugary, while frosting is a thick and fluffy mixture used to coat the outside of a cake. Then there are glazes, fillings, dessert toppings…Food and Wine has a great article for inquiring minds.
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Tips for Caramel Icing and Frosting:
Caramel Icing
Frosting or Icing is suitable for either cake shape.
- Boil butter & brown sugar
- Add powdered sugar
- Caramel Icing
Sift your powdered sugar – it will blend into your frosting so much easier.
The Caramel Icing is a boiled recipe – this is a quick recipe that requires continuous stirring. Remove it from the heat to stir in the powdered sugar. Using a mixer isn’t necessary.
Make your caramel icing as soon as the cake is removed from the oven. By the time the cake is cooled enough to ice it, the icing will be cool enough to use, about 15 to 20 minutes. You can also lightly warm the icing if it cools too much to spread.
Caramel Frosting for Spice Cake
To make frosting, we first make the icing above and then add additional powdered sugar, blending until it’s light and fluffy.
- Add powdered sugar to icing
- Blend until light and fluffy
As you may have noticed, the caramel frosting is lighter in color than the caramel icing due to the additional powdered sugar in the frosting.
Caramel frosting can be made ahead of time, covered, and refrigerated until you’re ready to use it.
Layer Cake Assembly Tips
Once the cake is cool, a sheet cake or cupcakes can be iced or frosted. If you’re making a layer cake, Here is how to assemble it:
- Slice the top of the first layer so it’s flat. This way, it will sit square when topped with the next layer.
- Apply the icing to the top and all the way to the sides. Cover it with the second cake.
- Finally, frost the top and sides.
Storage and Leftovers
This cake will keep well at room temperature for 2-3 days, stored in an airtight container. For longer storage, keep it in the refrigerator for up to 5 days. I actually think the flavor gets even better on day two!
To reheat a slice, simply warm it in the microwave for about 15 seconds – this makes the cake extra moist and the frosting slightly gooey (yum!).
If you want to prep ahead, you can make the cake a day in advance, store it covered at room temperature, and add the caramel icing the day you plan on serving it.
This recipe also freezes well without the frosting. Wrap individual slices or the whole unfrosted cake tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before making the caramel icing or frosting.
Variations to Try
- Nutty Apple Cake: Add 1/2 cup of chopped walnuts or pecans to the batter for extra crunch and flavor!
- Frost it with the peanut butter frosting! Apples and peanut butter are delicious together.
- Caramel Apple Bundt Cake: Drizzle the caramel frosting over the top of the bundt cake (see baking pan options) for a beautiful presentation.
- Apple Spice Muffins: For a less sweet breakfast option, skip the frosting and add a simple streusel topping to the cupcake version. Bake for the same amount of time as cupcakes.
So, which pan are you getting out to make this fresh apple spice cake? Are you going with the caramel icing or the frosting? Please share in the comments below!
Related Recipes You’ll Love
If you enjoy this Apple Spice Cake recipe, you may also like some of my other fall-inspired recipes. My Pumpkin Cream Cheese Bars are filled with warm spices and a creamy surprise inside. For a quicker option, try my Cinnamon Apple Muffins which come together in just 30 minutes. And if you’re feeding a crowd, my Caramel Apple Slab Bars are always a hit at gatherings and potlucks!
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Apple Spice Cake with Caramel Icing Recipe
Equipment
Ingredients
Cake Ingredients
Caramel Icing Ingredients
- ½ cup butter
- 1 cup brown sugar firmly packed
- ¼ cup milk any variety
- 1 tsp vanilla extract
- 2 cups powdered sugar sifted
Caramel Frosting = Caramel Icing ingredients plus
- 1¼ cups powdered sugar sifted
Instructions
- Preheat oven to 350 °F. Grease and flour two 8 or 9 inch round pans or one 9×13-inch pan.
- Sift the cake flour and then measure out 3 cups into a large mixing bowl.
- Add the white sugar, baking powder, cinnamon, nutmeg, and salt to the sifted flour and whisk together to combine.
- In the bowl of an electric mixer combine brown sugar, butter, applesauce, and buttermilk. Beat for 2 minutes.
- Add the eggs and vanilla and beat 2 more minutes.
- With the electric mixer on low, gradually add the dry ingredients to the wet ingredients. Continue mixing until the batter is smooth.
- Fold the apples into the batter.
- Pour the cake batter into the prepared pans. Bake 25 to 30 minutes for round pans or 30 to 40 minutes in a 9×13 pan or until cake tests done.
- Allow round pans to cool at least 15 minutes. Run a knife around the perimeter of the pans and turn onto a cooling rack. Cool completely.
Caramel Icing
- In a medium-sized saucepan, melt the butter. Add brown sugar and bring to a boil. Boil for exactly 2 minutes, stirring continuously. Add the milk and bring back to boiling. As soon as it has reached the boiling state, remove it from the heat. Add the powdered sugar and vanilla. Spread icing on cooled cake.
Caramel Frosting
- Prepare the Caramel Icing as instructed above and allow it to cool. Add the icing to the bowl of an electric mixer and add 1¼ cups powdered sugar or enough to get a spreading consistency. Add additional milk if frosting becomes too thick. Frost the cooled cake or store covered in the refrigerator until needed.
- The cake can be stored at room temperature for up to 3 days.
Video
Notes
- Cake pans – you can use a 9×13 cake pan or two round cake pans. If using round cake pans, 8″ will have slightly taller layers but 9″ will work too.
- Remove your eggs and butter so they’re at room temperature when you use them. They’ll blend easier. Don’t worry if your butter doesn’t totally whip into your liquid ingredients. It will blend when you combine the wet and dry together.
- Sift cake flour before measuring it. Sifting aerates and increases the volume so if you measured and then sifted you would be using more than what this apple cake recipe needs.
- Sift your powdered sugar – it will blend so much easier.
- For Frosting – I put it into my electric stand mixer if I’m making it into frosting after allowing it to cool.
- Make your caramel icing as soon as the cake is removed from the oven. By the time the cake is cooled enough to ice it, the icing will be cool enough to use, about 15 to 20 minutes. You can also lightly warm the icing if it cools too much to spread.
- Caramel frosting can be made ahead of time, covered and refrigerated until you’re ready to make.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
I hope you enjoyed this Apple Spice Cake with Caramel Frosting recipe with the variations, tips, and icing options. If you give it a try, stop back and let us know what you think!
Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!
This simple Apple Spice Cake with Caramel Icing recipe was first published on November 17, 2019. It has been updated to make it better for our readers. No changes were made to the actual recipe.
Holy smokes! This was an amazing hit!!!!! I used previously frozen apple pie/apple crisp apples. This cake is perfect warm with a little cinnamon ice cream on the side. I wrote this one in my family recipe book!
Woo hoo, Heidi! I’m so glad that you enjoyed this recipe. Cinnamon ice cream would be a great addition. We certainly do. I could eat that icing by the spoonful! Thank you for stopping by and leaving a great comment.
Hello!
Do you think this would work as a Bundt cake? Thanks!
I believe that it would Lisa even though I’ve never made it into a bundt cake.
@Julie Menghini,
Thank you!
Made this today (9×13) and it is fantastic!! Thank you for this delicious recipe. It’s a keeper for sure.
Thank you, Donna! I’m so glad that you enjoyed it and stopped back to let me know you liked it!
What a shame you don’t do metric or UK measurements as well, as your recipes sound incredible. Unfortunately we don’t measure things in cups and tablespoons so it’s difficult to try and make this. This cake sounds wonderful though!
Good news, Linda! I have started doing this and jumped into the apple spice cake recipe and updated it for you. You can now switch to metrics for the ingredient conversion and it will also change the oven temperature for you. If you see anything else you want to be converted give me a shout and I’ll update it for you.
The cake was beautiful!! Dense and flavorful all on its own.
I went for the creamier frosting as opposed to the icing. Omg- I’m a frosting girl. And this stuff- I could have eaten the frosting all by itself.
I didn’t sift the powdered sugar (I didn’t see the helpful tip until after the fact), but it did come out smooth and creamy when all whipped up.
And I did make a double batch of frosting to generously cover a 9 inch layer cake.
Thank you for posting your recipe!
I’m so glad you enjoyed it, Jenny! It’s a special cake at my house but not sure why. It’s easy enough to make any day of the week.
I’m double checking on the ingredients in this apple spice cake.
I thought if a recipe called for baking powder you had to use regular milk. Baking soda goes with Burt milk or sour milk(made with reg milk and vinegar).
I read your recipe and noticed it had buttermilk but only baking powder, not baking soda.
Just thought I’d asked in case of a typo. This cake looks delicious!Perfect this fall weather!
Thanks,
Angie
Hi Angie. I rechecked my notes and it is indeed baking powder and buttermilk. This cake doesn’t raise a lot. I appreciate you reaching out so I could double check.