This spiced apple cake is easy to make and full of autumn flavor. Step-by-step photos help you make this delicious fall layer cake. Topped with a brown butter cream cheese frosting you will fall in love with this apple layer cake recipe.
Here in Southern California, we don't have the changing of seasons, the weather, unfortunately, does not change much. I have to visit New York or England to enjoy my sweaters and boots. Luckily I can control the autumn-inspired food. Whether it's pumpkin or apple, I legit cannot resist fall food.
Brown butter pairs beautifully with the warm spiced notes of apple, so it was natural to frost this apple layer cake with brown butter cream cheese frosting.
My sister claims this as a top 5 of all the desserts I have ever made her. Trust me, shes tried thousands. Check out all of my best cake recipes here.
Let's get to the recipe.
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What are the ingredients for Apple Spice Cake?
The recipe list looks long but its all pantry basics
- All-Purpose Flour/ Plain Flour
- Baking Soda
- Salt
- Ground Cinnamon, Ground Nutmeg, and Ground Cloves
- Unsalted Butter, melted and Vegetable Oil, I love the flavor of butter but adding a little vegetable oil helps provide extra moisture.
- Granulated Sugar and Brown Sugar
- Applesauce- I prefer to use unsweetened, if you use sweetened then I would reduce the sugar by ¼ of a cup.
- Eggs, at room temperature. To get eggs at room temperature quick I place them in a bowl of warm water for 5 minutes.
- Shredded Cooking Apples- I used Granny Smith but you could use another variety. Cooking Apples: Granny Smith, Honey Crisp, Fuji, Gala, Braeburn, Cortland
- Buttermilk- I make my own by adding 1 ½ teaspoons of white vinegar to a ½ cup of whole milk and letting it sit for 5 minutes.
- Brown Butter Cream Cheese Frosting
How do you make apple cake layers?
Preheat oven to 350F/180C and grease three 8-inch cake pans.
In a large bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
In another large bowl whisk together the melted butter, vegetable oil, sugars, applesauce, and eggs. Making sure to whisk until fully combined.
In a small bowl mix together the shredded apples and buttermilk.
Add half of the dry ingredients to the butter mixture, mix until just combined, add the apple and buttermilk mixture, then finally add the remaining flour mixture.
Mix until just combined, over mixing can create a tough cake batter.
Pour apple cake batter evenly into the prepared pan and bake for 22-26 minutes, or until a toothpick inserted comes out clean or if you gently press the top center of the cake it gently bounces back. Let the apple cakes cool in the cake pan for 10 minutes then invert onto a wire rack to cool completely.
How do you assemble an apple layer cake?
When the cake layers have cooled completely spread a schmear of frosting on to the cake board or cake plate. This helps hold the cake in place. Place the first cake layer on top of the cake board.
Add about 1 scant cup of frosting to the center and use an angled spatula to spread it into an even layer, bend down to eye level with the cake to make sure the frosting is in an even layer. Repeat with the second layer.
Add the third cake layer bottom side up, the bottom side of the cake is generally straighter than the top so this helps create an even top of the cake.
You don't need to have a cake turntable to frost the cake but it does make it easier. Using a straight icing spatula press and gently spread chunks of the brown butter frosting on the side, about 8 times, then you can evenly spread the frosting together creating a crumb-free coat of frosting.
For the top layer use the angled spatula to spread the frosting into an even layer then use a cake scraper to scrape some of the frosting off to create the naked cake look. If you prefer more frosting feel free to skip the cake scarper and use an angled spatula to swirl the frosting for a rustic look.
Can you make apple cake ahead of time?
Yes, you can freeze the cake apple cake layers for up to 3 months. Let the cake layers cool completely. Once cooled wrap tightly in plastic wrap, then wrap the cake in a second layer of plastic wrap. Two layers of plastic wrap helps prevent any freezer burn.
Store the cakes on a flat surface for the first few hours of freezing, this initial time ensures the cakes freezes in the proper shape. After frozen feel free to store the cakes on top of each other or on their side.
Don't miss my apple cider bundt cake recipe!
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★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Apple Cake
This spiced apple cake is easy to make and full of autumn flavor. Step-by-step photos help you make this delicious fall layer cake. Topped with a brown butter cream cheese frosting you will fall in love with this apple layer cake recipe.
- Total Time: 36 minutes
- Yield: 10-14 Slices 1x
Ingredients
- 375 grams (3 Cups) All-Purpose Flour/ Plain Flour
- 1 ½ Teaspoons Baking Soda
- 1 Teaspoon Salt
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Nutmeg
- ½ Teaspoon Ground Cloves
- 8oz (1 Cup) Unsalted Butter, melted
- 2oz (¼ Cup) Vegetable Oil
- 300 grams (1 ½ Cups) Granulated Sugar
- 100 grams (½ Cup) Brown Sugar
- 8oz (1 Cup) Applesauce
- 3 Large Eggs, at room temperature
- 2 cups Shredded Cooking Apples*
- 4oz (½ Cup) Buttermilk
- 1 Batch of Brown Butter Cream Cheese Frosting
Instructions
- Preheat oven to 350F/180C and grease three 8-inch cake pans.
- In a large bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another large bowl whisk together the melted butter, vegetable oil, sugars, applesauce, and eggs. Making sure to whisk until fully combined. Ina small bowl mix together the shredded apples and buttermilk.
- Add half of the dry ingredients to the butter mixture, mix until just combined, add the apple and buttermilk mixtrue, then finally add the remaining flour mixture. Mix until just combined, over mixing can create a tough cake batter.
- Pour apple cake batter evenly into the prepared pan and bake for 22-26 minutes, or until a toothpick inserted comes out clean or if you gently press the top center of the cake it gently bounces back. Let cool in cake pan for 10 minutes then invert into a wire rack.
Assembly
- Add about 1 scant cup of frosting to the center and use an angled spatula to spread it in to an even layer, bend down to eye level with the cake to make sure the frosting is in an even layer. Repeat with the second layer.
- Add the third cake layer bottom side up, the bottom side of the cake is generally straighter than the top so this helps create an even top of the cake.
- Using a straight icing spatula press and gently spread chunks of the brown butter frosting on the side, about 8 times, then you can evenly spread the frosting together creating a crumb-free coat of frosting. For the top layer use the angled spatula to spread the frosting into an even layer then use a cake scraper to scrape some of the frosting off to create the naked cake look. If you prefer more frosting feel free to skip the cake scarper and use an angled spatula to swirl the frosting for a rustic look.
Notes
*Cooking Apples: Granny Smith, Honey Crisp, Fuji, Gala, Braeburn, Cortland
- Prep Time: 10
- Cook Time: 26
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: apple layer cake, apple spice cake, apple cake recipe
Craving some more Brown Butter Recipes? Try these:
Carol says
My mom made this for my birthday over the weekend and WOW... I will definitely be having this as my birthday cake every year!
★★★★★
Julie says
best apple cake I have tasted. Sweet with the right amount of spice, moist and delicate. The only change I made to the cake was to do finely diced apples instead of shredded as I like the bursts of small apple chunks. I also prefer a plain cream cheese frosting to the brown butter one as I feel the plain one doesn't compete with the deliciousness of the cake. Overall a sure fire winner (and I bake a lot)!
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely review Julie, I really appreciate you coming back to review the recipe. The chunky apples sounds great, gotta try that next time. Take care XX Liz
Haley says
This was excellent! I made it for a party last night and everyone loved it. The only modifications I made were to cut the white sugar down to 225 g and use 1 cup grated apples and 1 cup chopped Asian pear instead of 2 cups grated apples. Instead of the brown sugar frosting, I made a simple cinnamon cream cheese frosting. Very moist, very flavorful. Will definitely make again. Thank you!
★★★★★
Elizabeth Waterson says
Hi Haley, thank you so much for coming back to star rate and review the recipe. I am so pleased you enjoyed it! The pear sounds like a great addition. Have a lovely wekend! XX Liz
Gayathri says
I made this cake today and amazed by how soft and moist the cake is. Yummy cake and this recipe is a keeper.
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to review the recipe Gayathri, I am so pleased to hear it is a keeper for you!!! Take care. XX Liz
Tamar says
I love this recipe! I made it for Rosh Hashana (Jewish New Year), and it was the perfect apple treat. It's very moist and flavorful. The frosting is also perfect. I like carrot cake, but don't love carrots, so I thought this was a fantastic alternative for someone who wants something cinnamon-y with cream cheese frosting. The browned butter in the cream cheese frosting adds so much flavor!
G. Worobec says
This sounds so delicious! Can this cake be made in a bundt pan?
Elizabeth Waterson says
Hi Gloria! So funny you asked this question, I started testing a bundt version yesterday and the second time I am testing it is right now! I adjusted the recipe for a bundt cake since this layer cake is very light and fluffy it would not hold up well as a bundt cake. I hope to have the recipe posted in the next couple of weeks and will come back and share the link with you!! XX Liz
Maria says
Hey Liz
Can i use apple Jam/Jelly instead of Apple sauce. Please guide.
Maria
Elizabeth Waterson says
Hi Maria, I would not use apple jam or jelly- it will create a totally different texture and not provide enough moisture for the cake. Please let me know if you try the recipe, I would love to know what you think! XX Liz
Sydney says
My husband made this for thanksgiving and it was a crowd favorite! The frosting alone is the reason to make this cake! SO GOOD!!!
★★★★★
Elizabeth Waterson says
Hi Sydney! Thank you so much for the lovely review, so happy to be a part of your special day! XX Liz
Rachel Allen says
Is this o.k to make ahead and freeze?
Thanks
Elizabeth Waterson says
Hi Rachel, while not my preference you totally can. Once the cake is made I would place it on a cake board or serving plate in the freezer for about 30 minutes or so to harden up then take it out and cover it with plastic wrap tightly, twice, then cover it in aluminum foil. All this to try and keep the air from getting in and drying it out. Then thaw it in the fridge overnight and then on the counter for a little bit. Please let me know if you have any further questions or if you try the recipe I would love to know what you think! XX Liz