You’ve probably had apple cake before. But not this apple cake.
This one has layers of warm cinnamon, nutmeg, and cloves baked right into a soft, incredibly moist crumb — and then finished with a tangy cream cheese frosting that honestly makes the whole thing.
It’s the kind of cake that fills your kitchen with a smell so good, people will wander in just to see what’s happening.
And here’s the thing — it’s way easier than it looks. No fancy techniques, no complicated steps. Just a really, really good cake.
What You’ll Need
For the Cake
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (110g) packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) whole milk
- 1/2 cup (120g) sour cream
- 3 cups (360g) peeled and finely diced apples (about 3 medium apples — Granny Smith or Honeycrisp)
For the Cream Cheese Frosting
- 8 oz (225g) full-fat cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons whole milk (to adjust consistency)
- Pinch of salt
Tools You’ll Need
- 9×13 inch baking pan (or two 9-inch round cake pans)
- Stand mixer or hand mixer
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Whisk
- Apple peeler + sharp knife
- Measuring cups and spoons
- Cooling rack
- Offset spatula (for frosting)
Pro Tips
These are the things that actually make a difference — especially if this is your first time making this recipe.
- Use cold butter for the frosting, not softened. This is one of those things that sounds counterintuitive, but starting with cold cream cheese and butter (just let them sit out for 10 minutes max) gives you a thicker, more pipeable frosting that won’t slide off your cake.
- Don’t skip the sour cream. It’s not just a filler ingredient. The fat and acid in sour cream keep the crumb tender and give the cake a subtle depth that you just don’t get with milk alone. Greek yogurt works as a 1:1 swap if you need it.
- Dice your apples small. Like, really small. About 1/4 inch pieces. Bigger chunks steam during baking and can create wet pockets in the cake. Small pieces melt into the batter and distribute that apple flavor throughout every single bite.
- Measure your flour correctly. Spoon it into the measuring cup, then level it off. Don’t scoop directly from the bag. This one habit alone can be the difference between a dense brick and a light, fluffy cake.
- Let the cake cool completely before frosting. It sounds obvious, but it’s the most common mistake. Even a slightly warm cake will melt the frosting and you’ll end up with a sad, sliding mess. Give it at least 1.5 hours.
How to Make Apple Spice Cake with Cream Cheese Frosting
Step 1: Prep Your Pan and Oven
Preheat the oven to 350°F (175°C). Grease your 9×13 inch pan with butter or cooking spray, then dust lightly with flour and tap out the excess. Or line with parchment paper — both work.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and allspice. Set aside.
Getting these mixed well before adding them to the batter means no clumps of baking soda or pockets of plain flour in your finished cake.
Step 3: Cream the Butter and Sugars
In your large mixing bowl (or stand mixer bowl), beat the softened butter with the granulated sugar and brown sugar on medium-high speed for about 3 to 4 minutes until it’s pale, fluffy, and noticeably lighter in color.
Don’t rush this step. The air you beat into the butter and sugar here is what gives the cake its lift.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and mix until combined.
Scrape down the sides of the bowl with your spatula as you go.
Step 5: Alternate Dry Ingredients with Wet
Mix the milk and sour cream together in a small cup.
Add the dry ingredients to the butter mixture in three additions, alternating with the milk/sour cream mixture in two additions. Start and end with the dry ingredients.
Mix on low speed just until combined after each addition. Do not overmix. Overmixing activates gluten and turns a tender cake tough.
Step 6: Fold in the Apples
Add the diced apples and fold them in gently with a rubber spatula until evenly distributed throughout the batter.
The batter will be thick. That’s exactly what you want.
Step 7: Bake
Pour the batter into the prepared pan and spread it out evenly with your spatula.
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine, wet batter is not). The top should be golden and the edges should just be pulling away from the sides of the pan.
Step 8: Cool Completely
Transfer to a wire cooling rack and let the cake cool completely in the pan. This takes about 1.5 to 2 hours at room temperature.
Step 9: Make the Cream Cheese Frosting
Beat the cream cheese and butter together on medium-high speed for about 2 minutes until smooth and fluffy.
Add the sifted powdered sugar in two additions, mixing on low first, then increasing to medium. Add vanilla, a pinch of salt, and 1 tablespoon of milk. Beat until smooth and creamy. Add another tablespoon of milk if needed to get a spreadable consistency.
Step 10: Frost the Cake
Spread the frosting generously over the cooled cake using an offset spatula.
You can swirl it, leave it rustic, or go full smooth — all three look great. Dust the top with a little extra cinnamon if you want that finishing touch.
Substitutions and Variations
| Swap | For |
|---|---|
| Sour cream | Full-fat Greek yogurt |
| All-purpose flour | 1:1 gluten-free flour blend |
| Butter (frosting) | Vegan butter sticks |
| Cream cheese | Vegan cream cheese |
| Whole milk | Oat milk or almond milk |
| Granulated sugar | Coconut sugar (note: slightly denser texture) |
| Granny Smith apples | Honeycrisp, Fuji, or Braeburn |
Want to make it a layer cake? Divide the batter between two greased 9-inch round cake pans. Bake for 28 to 32 minutes and check for doneness. Stack with a generous layer of frosting between each layer.
Want a little crunch? Fold 1/2 cup of chopped walnuts or pecans into the batter right before baking. It adds a really nice texture contrast.
Make Ahead Tips
This cake is actually better the next day. The spices deepen overnight and the crumb gets even more moist as it sits.
- Bake the cake up to 2 days in advance. Wrap tightly in plastic wrap and store at room temperature.
- Make the frosting up to 5 days ahead. Store in an airtight container in the fridge, then let it come to room temperature for 30 minutes and give it a quick re-whip before spreading.
- Frost the cake up to 24 hours before serving. Keep covered in the fridge.
Nutritional Info (Per Slice, Based on 16 Slices)
| Amount | |
|---|---|
| Calories | ~420 kcal |
| Carbohydrates | ~58g |
| Fat | ~20g |
| Protein | ~5g |
| Sugar | ~42g |
| Fiber | ~1g |
Values are approximate and will vary based on exact ingredients used.
Meal Pairing Suggestions
This cake pairs beautifully with:
- A hot mug of chai or spiced apple cider
- A scoop of vanilla bean ice cream
- Salted caramel drizzle on top
- A strong cup of black coffee (the bitterness cuts through the sweetness perfectly)
Leftovers and Storage
- At room temperature: Once frosted, the cake can sit covered at room temperature for up to 2 days.
- In the fridge: Store frosted cake covered in the refrigerator for up to 5 days. Let individual slices come to room temp for 15 minutes before eating — cold cake is denser.
- In the freezer: Unfrosted cake layers freeze beautifully for up to 3 months. Wrap tightly in plastic wrap, then foil. Thaw overnight in the fridge.
FAQ
Can I use applesauce instead of fresh apples?
You can, but the texture will be different. Applesauce makes the cake more dense and uniform. Fresh apples give you those little pockets of soft, almost jammy apple throughout the crumb, which is hard to replicate any other way.
My frosting is too runny. What happened?
One of two things: the cream cheese or butter was too warm when you started, or you added too much milk. To fix it, pop the frosting in the fridge for 20 to 30 minutes, then re-whip. It usually thickens right back up.
Can I make this in a Bundt pan?
Yes! Pour all the batter into a well-greased 10-cup Bundt pan and bake at 350°F for 45 to 55 minutes. Check with a toothpick. Instead of spreading frosting, drizzle it over the cooled Bundt for that classic look.
What apples work best?
Granny Smith apples are the go-to because they hold their shape during baking and their tartness balances the sweetness of the cake. Honeycrisp and Braeburn are close seconds. Stay away from Red Delicious — they turn mushy and flavorless when baked.
Does this cake need to be refrigerated?
Because of the cream cheese frosting, yes. After the first day at room temperature, move it to the fridge. Take it out 15 to 20 minutes before serving so it softens back up.
Can I double the recipe?
Absolutely. Double everything and bake in two 9×13 pans, or make a 4-layer round cake. The bake time stays roughly the same, so just start checking for doneness at the 35-minute mark.
Wrapping Up
This apple spice cake isn’t just a fall recipe — it’s the one you’ll start requesting for your own birthday.
The warm spices, the soft crumb, the way the cream cheese frosting cuts through all that sweetness. It all just works.
And once you make it the first time, you’ll understand why it disappears fast. Like, really fast.
Give it a try this week, and when you do, come back and drop a comment below. I want to hear how yours turned out, what swaps you made, and which part you loved most. Questions? Ask away — I answer every single one. 👇
