Description

This Apple Spice Cake is a moist, cozy, and crowd-pleasing dessert perfect for fall gatherings. Packed with tender apples, warm spices like cinnamon and nutmeg, and crunchy walnuts, it’s topped with a silky brown sugar buttercream frosting that tastes like caramel. Inspired by The SoNo Baking Company Cookbook, this cake is ideal for potlucks, holidays, and festive occasions.

Ingredients

Scale

Apple Spice Cake

2 ½ cups all-purpose flour
2 tsp baking soda
1 ½ tsp cinnamon
½ tsp nutmeg
½ tsp ground cloves
½ tsp salt
1 cup granulated sugar
½ cup brown sugar (packed)
3 large eggs
¾ cup vegetable oil (or melted butter)
2 tsp vanilla extract
3 cups peeled, diced apples (Honeycrisp or Granny Smith work great)
1 cup chopped walnuts (optional)

Brown Sugar Frosting

1 cup brown sugar (packed)
½ cup butter
¼ cup milk or cream
2 ½ cups powdered sugar (sifted)
1 tsp vanilla extract

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Instructions

Prep: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan or two 9-inch round pans to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ground cloves, and salt until evenly combined.
Mix Wet Ingredients: In another large bowl, beat together granulated sugar, brown sugar, and eggs until smooth. Then mix in the vegetable oil and vanilla extract until fully incorporated.
Combine: Gradually stir the dry ingredients into the wet ingredients, mixing just until combined. Gently fold in the peeled, diced apples and chopped walnuts if using, taking care not to overmix.
Bake: Pour the batter evenly into the prepared pan(s). Bake for 40–45 minutes if using a sheet pan or 30–35 minutes for round pans. Check doneness by inserting a toothpick into the center—it should come out clean. Allow the cake to cool completely before frosting.
Brown Sugar Frosting: In a small saucepan, melt the butter, brown sugar, and milk or cream over medium heat. Bring to a gentle boil and let simmer, stirring constantly, for 2 minutes. Remove from heat and cool for 10 minutes.
Finish Frosting and Assemble: Beat the cooled mixture with sifted powdered sugar and vanilla extract until fluffy. Spread the frosting over the completely cooled cake immediately, as it thickens quickly.

Notes

If walnuts are not preferred, you can omit or substitute with pecans.
Use tart apples like Granny Smith for a nice balance of sweetness and acidity.
Ensure the cake is completely cool before frosting to prevent frosting from melting.
Store the cake covered at room temperature for up to 2 days or refrigerate for longer storage.
For a dairy-free version, substitute butter and milk with plant-based alternatives.
Use sifted powdered sugar in the frosting to avoid lumps and get a smooth texture.