Apple Spice Cake with Caramel Icing
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This Apple Spice Cake with Caramel Icing is soft, moist, and filled with fresh apples and warm spices. Make it as an easy 9×13 cake or dress it up as a beautiful layer cake.
There’s something about apple season that makes me want to bake. After a trip to the apple orchard left me with plenty of apples, I was looking for something different to make besides our Rustic Skillet Apple Pie.
That’s how this Apple Spice Cake became a family favorite.
I’ve made this recipe in a 9×13 pan for casual get-togethers and in two 8-inch round pans when I wanted something a little more special. Both work beautifully. It really comes down to how fancy you want to get!
The fresh apples and applesauce keep the cake moist, while cinnamon and nutmeg give it that warm spice flavor we love. Then there’s the homemade caramel icing.
Oh, that icing.
It cooks on the stove in just a few minutes and can be used as a thinner caramel icing or turned into a thicker frosting for a layer cake.
Why You’ll Love This Apple Spice Cake Recipe
Fresh apples in every bite. Three cups of diced apples give this cake plenty of fresh apple flavor and texture.
Two tested pan options. Make an easy 9×13 cake for a casual dessert or two 8-inch layers for a special occasion.
No peeling required. I don’t peel the apples, which saves time and works perfectly in this cake.
Homemade caramel topping. Use it as a thinner caramel icing or add powdered sugar to make a thick, creamy caramel frosting.
Made from scratch. Simple baking ingredients come together to make a cake that looks and tastes special without being difficult to make.
Ingredients for Apple Spice Cake
You’ll find the exact amounts in the recipe card below, but there are a few ingredients worth talking about.
Fresh Apples
I’ve personally made this cake with Granny Smith and Honeycrisp apples, and both work well.
If you use another variety, choose a firm apple that will hold up during baking instead of becoming mushy.
There’s no need to peel the apples. Core them and dice them into pieces about ¼ to ½ inch.
I’m not standing over my cutting board with a ruler, and you don’t need to either. Just don’t leave the pieces too large.
Cake Flour
Cake flour helps give this apple spice cake a soft and tender crumb.
For this recipe, sift the cake flour before measuring it. Sifting adds air and changes the volume, so the order matters.
Buttermilk
Full-fat buttermilk adds moisture and helps create a tender cake.
Brown Sugar
I like dark brown sugar because its deeper flavor is delicious with apples, cinnamon, nutmeg, and caramel.
Applesauce
Applesauce adds even more moisture and apple flavor without adding more chunks of fruit.
How to Make Apple Spice Cake
Preheat the oven to 350°F.
Grease and flour either a 9×13-inch baking pan or two 8-inch round cake pans.
1. Combine the Dry Ingredients
Sift the cake flour and then measure 3 cups into a large bowl.
Add the white sugar, baking powder, cinnamon, nutmeg, and salt. Whisk the ingredients together.
2. Mix the Wet Ingredients
In the bowl of an electric mixer, combine the brown sugar, softened butter, applesauce, and buttermilk. Beat for 2 minutes.
Don’t worry if the butter looks a little separated at this point. It will come together when the wet and dry ingredients are combined.
Add the eggs and vanilla and mix until combined.
3. Make the Cake Batter
With the mixer on low, gradually add the dry ingredients to the wet ingredients.
Mix just until the batter is smooth. There’s no reason to keep beating it once everything is combined.
4. Add the Apples
Fold the diced apples into the batter with a spatula.
Keeping the apple pieces around ¼ to ½ inch helps distribute them throughout the cake without leaving large chunks.
5. Bake the Cake
Pour the batter into the prepared 9×13 pan or divide it evenly between the two 8-inch round pans.
Follow the baking times in the recipe card, but start checking the cake before the minimum baking time.
Ovens bake differently, and even the pan you use can affect the baking time.
The cake is done when a toothpick inserted near the center comes out without wet batter.
Should I Make a 9×13 Cake or Layer Cake?
I’ve made this apple spice cake both ways, and your best choice depends on the occasion.
For a quick and casual dessert, I use a 9×13-inch pan. Add the caramel icing right to the cooled cake and serve it from the same pan.
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When I want something for a special occasion, I bake the cake in two 8-inch round pans. The layers make a pretty presentation and give me an excuse to use more of that delicious caramel frosting.
You don’t need a different recipe. The same batter works for both cakes.
How to Make Caramel Icing
The homemade caramel icing is one of my favorite things about this apple spice cake.
Before you start, have your ingredients measured and ready. This icing comes together quickly, and it’s not something you want to leave cooking while you go looking for the powdered sugar.
Melt the butter in a saucepan and add the brown sugar. Bring the mixture to a boil.
Once it boils, cook it for exactly 2 minutes, stirring continuously.
Those two minutes are important. Boiling helps the sugar melt, making the finished icing less likely to be grainy.
Don’t assume that longer is better. Cooking the mixture too long can make it hard or give it a burnt taste.
Add the milk and bring the mixture back to a boil. As soon as it boils again, remove the pan from the heat.
Stir in the sifted powdered sugar and vanilla.
Use the process photos as your guide for consistency. The icing should be smooth and spreadable.
What if the Caramel Icing Gets Too Thick?
Caramel icing thickens as it cools.
If yours gets too thick to spread, gently warm it until it returns to a spreadable consistency.
I like to make the icing after the cake comes out of the oven. The cake and icing can cool at the same time.
Caramel Icing vs. Caramel Frosting
You can make either version for this cake.
The caramel icing is thinner and develops that old-fashioned finish as it sets. I especially like it on the 9×13 cake.
To make caramel frosting, start with the same icing and add additional powdered sugar. Beat it until it’s lighter, thicker, and fluffy enough to spread.
The extra powdered sugar is also why the frosting is lighter in color than the caramel icing.
I like the thicker frosting for the layer cake because it’s easier to spread between the layers and around the top and sides.
How to Assemble the Apple Spice Layer Cake
Let both cake layers cool before removing them from the pans.
If the bottom layer has a rounded top, carefully trim it so the second layer will sit evenly.
Place the first layer on your serving plate and spread caramel frosting over the top.
Add the second cake layer and frost the top and sides.
Don’t worry about making every slice bakery-perfect. Those little pieces of fresh apple are part of what makes this homemade cake so good.
Tips for the Best Apple Spice Cake
Don’t peel the apples. I leave the peel on. It saves a step and works well in the finished cake.
Keep the apple pieces fairly small. Aim for roughly ¼ to ½ inch so you don’t have oversized chunks in your cake.
Choose a firm apple. I’ve tested Granny Smith and Honeycrisp. If you use another variety, choose a firm apple that holds up well when baked.
Sift, then measure the cake flour. The order matters because sifting changes the flour’s volume.
Don’t overmix the batter. Once the dry ingredients are incorporated, stop mixing.
Start checking the cake early. Baking times are a guide. Check your cake before the minimum listed time so you don’t accidentally overbake it.
Cool the cake before icing it. A warm cake can cause the caramel icing or frosting to melt.
Stick with the two-minute boil. It helps melt the sugar without overcooking the caramel mixture.
Storage and Make-Ahead Tips
Store the finished apple spice cake covered at room temperature for up to 3 days.
The caramel frosting can also be made ahead. Cover and refrigerate it until you’re ready to use it.
If the frosting becomes too firm to spread, gently warm it until it reaches the right consistency.
You can also bake the cake a day before you need it and keep it covered. Add the caramel icing or frosting before serving.
Frequently Asked Questions
More Apple and Spice Recipes
If a trip to the orchard leaves you with more apples than you know what to do with, that’s a problem I’m always happy to have.
Our Rustic Skillet Apple Pie is another cozy apple dessert, and these Apple Cinnamon Muffins are an easy choice for breakfast or brunch.
If you’re craving another cake filled with warm spices, our Spice Cake with Peanut Butter Frosting is an old-fashioned family favorite.
If you make this Apple Spice Cake with Caramel Icing, I’d love to hear what you think. Please leave a comment and a star rating below. Your feedback helps other readers know whether this recipe is right for them, too.
Apple Spice Cake with Caramel Icing Recipe
Equipment
Ingredients
Cake Ingredients
- 3 cups cake flour sifted and then measured
- 1 cup sugar
- 2 tsp baking powder
- 1½ tsp cinnamon
- ¾ tsp ground nutmeg
- ½ tsp salt
- 1 cup dark brown sugar
- 10 tbsp unsalted butter room temperature
- 1 cup buttermilk room temperature
- 3 cups unpeeled apples diced ¼ to ½ inch
- ½ cup applesauce unsweetened
- 1 tsp vanilla
- 3 eggs room temperature
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. Begin checking before the minimum baking time since ovens and pans vary.
- 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. This helps the sugar melt and reduces the chance of grainy icing. Boiling longer can make the icing hard or give it a burnt tasteAdd 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.
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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.