Handmade Apple Spice Cake with Cinnamon Cream Cheese Frosting
We all know I’ll tell anyone who will listen how much I adore fall. And we are getting to the really good parts of the season right now. The leaves are just starting to change, there’s a chill in the air, and this girl is all kinds of happy.
To celebrate my favorite season, let me introduce you to fall in a cake. This beauty has all kinds of good fall-like things going on, from apples to a whole slew of fall spices. That frosting doesn’t hurt, either.
I used a combination of some of my favorite spices for flavoring the cake. If you have a different ratio or blend that you like to use, then go right ahead and switch it up a bit to suit your tastes.
I freely admit that frosting cakes is not one of my best skills. I also tend to like a lower frosting to cake ratio than some people. Those two facts combined mean that I tend to do really simple frostings on cakes. If you’d prefer to frost the entire cake, just increase the frosting ingredients by 50%, and you should have plenty of frosting to cover the entire cake.
This Apple Spice Cake is an incredibly moist and delicious cake. And those flavors are just exactly what I crave this time of year. It’s just the thing for serving at your fall celebrations!
- For the cake:
- 2 & ¼ cups all-purpose flour
- 1 & ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¾ cup unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup milk
- 2 medium apples, finely chopped
- For the frosting:
- 8 ounces cream cheese, softened*
- ½ cup unsalted butter, softened
- 2 cups confectioners’ sugar, sifted
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ cup chopped toasted nuts, for garnish
- To make the cake:
- Preheat oven to 350°. Butter two 9-inch round cake pans. Line bottoms of pans with parchment paper. Butter paper.
- Whisk together flour, baking powder, cinnamon, salt, nutmeg, and allspice. Set aside.
- Using an electric mixer on medium speed, beat butter, brown sugar, and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
- Add flour in 3 portions, alternating with 2 portions of milk. Mix just until combined. Stir in apples.
- Divide batter between prepared pans and smooth evenly.
- Bake 25 to 30 minutes, or until a pick inserted into the center comes out clean.
- Cool in pans for 15 minutes. Then, remove pans to wire racks, remove parchment paper, and allow to cool.
- To make the frosting:
- Place cream cheese and butter in a large bowl. Using an electric mixer on medium speed, beat until combined and smooth.
- Gradually add confectioners’ sugar, mixing until smooth. Add cinnamon and vanilla and mix well.
- Place one layer of cooled cake on a cake plate. Spread half of the frosting over the top of the cake.
- Place the other cake layer on top of the frosted cake layer. Spread the remainder of the frosting on top of the cake. If desired, garnish top of cake with chopped toasted nuts.
- *Make sure your cream cheese is very soft to avoid lumps.