There’s nothing quite like the smell of cinnamon and apples wafting through the kitchen on a crisp fall day. Every year when the leaves start turning, I find myself craving my grandma’s spiced apple cake with cream cheese frosting – that perfect balance of sweet-tart apples, warm spices, and rich frosting that practically melts in your mouth. This recipe has been our family’s go-to for generations, and once you try it, you’ll understand why. The cake stays miraculously moist thanks to those juicy apple pieces folded right into the batter, while the blend of cinnamon, nutmeg and cloves gives it that cozy, comforting flavor that just screams “autumn.”
I remember standing on a stool as a kid, watching my grandmother peel apples for this cake, sneaking little slices when she wasn’t looking. Now when I make it for my own family, I can still hear her voice reminding me: “Don’t overmix the batter, darling – you want it just combined.” That simple advice makes all the difference between a good cake and a truly spectacular one. Whether you’re baking for a special occasion or just because, this spiced apple cake with cream cheese frosting is guaranteed to become one of those recipes you’ll find yourself making year after year.
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Why You’ll Love This Spiced Apple Cake with Cream Cheese Frosting
Trust me, this isn’t just any apple cake—it’s the kind that makes people sneak second slices when they think no one’s looking. Here’s why it’s a forever favorite:
- Unbelievably moist texture: Those diced apples melt into the crumb, keeping every bite tender for days
- Warm spices that hug your taste buds: Cinnamon, nutmeg, and cloves blend into the most comforting flavor you’ll crave all autumn
- Foolproof to make: No fancy techniques—just simple mixing and baking (my grandma’s “don’t overmix” rule is the only secret)
- Cream cheese frosting magic: The tangy-sweet topping cuts through the spices perfectly, making it irresistible
- Always a crowd-pleaser: Equally at home at holiday dinners or casual coffee dates with friends
Seriously, one bite and you’ll understand why my family’s been baking this for generations.
Ingredients for Spiced Apple Cake with Cream Cheese Frosting
Gathering the right ingredients makes all the difference with this cake – I’ve learned through many batches (and a few happy accidents) that quality matters. Here’s exactly what you’ll need, measured and prepped just how Grandma taught me:
- 2 cups all-purpose flour – spooned and leveled (don’t scoop right from the bag!)
- 1 1/2 tsp baking powder – make sure yours is fresh for maximum lift
- 1/2 tsp baking soda – the secret helper for that perfect rise
- 1 tsp ground cinnamon – use the good stuff, it’s worth it
- 1/2 tsp ground nutmeg – freshly grated if you can
- 1/4 tsp ground cloves – just enough to whisper “autumn” without overpowering
- 1/2 tsp salt – balances all those warm spices beautifully
- 1/2 cup unsalted butter, softened – room temp is key (I leave mine out for 30 minutes)
- 1 cup granulated sugar – regular white sugar works perfectly here
- 2 large eggs, room temperature – cold eggs can make the batter separate
- 1 tsp vanilla extract – pure, not imitation, if you’ve got it
- 1/2 cup milk – whole milk makes the richest cake
- 2 cups diced apples (Granny Smith recommended) – peel if you like, but I love the flecks of skin
For the cream cheese frosting: (because let’s be honest – this is what takes it over the top!)
- 8 oz cream cheese, softened – full fat for that perfect texture
- 1/2 cup unsalted butter, softened – same as above
- 2 cups powdered sugar – sifted if it’s lumpy
- 1 tsp vanilla extract – just a splash for flavor
- Pinch of salt – trust me, it makes the flavors pop
See? Nothing too fancy – just simple, quality ingredients that come together to make something magical. Now let’s get baking!
How to Make Spiced Apple Cake with Cream Cheese Frosting
Okay, let’s dive into the fun part – turning these simple ingredients into that magical, moist cake you’ve been dreaming about! I’ll walk you through each step just like my grandma taught me, with all her little tricks that make all the difference.
Making the Cake Batter
First, grab your favorite mixing bowl (I always use the big yellow one Grandma gave me – it’s like good luck for baking). Here’s how we’ll build that perfect batter:
- Start by creaming together your softened butter and granulated sugar. Beat them on medium speed for a good 2-3 minutes until they’re light and fluffy – you’ll know it’s ready when the mixture looks almost like pale yellow clouds.
- Add your eggs one at a time, mixing well after each addition. This is crucial! If you dump them both in at once, you might get a curdled mess. A splash of vanilla goes in now too – that heavenly scent means we’re on the right track.
- In a separate bowl, whisk together all your dry ingredients – flour, baking powder, baking soda, and those wonderful spices. Give them a good mix so every bite will have that perfect spice distribution.
- Now the magic dance begins: alternate adding the dry ingredients and milk to your butter mixture. Start with about a third of the dry, mix just until combined, then half the milk, another third dry, the rest of milk, and finish with dry. This alternating method keeps the batter perfectly smooth and avoids overmixing (remember Grandma’s golden rule!).
- Gently fold in those diced apples with a spatula. Don’t be too vigorous here – we want to keep all those little apple pieces intact for juicy bursts in every slice.
Baking and Cooling the Cake
Now for the transformation from batter to beautiful cake:
- Preheat your oven to 350°F (175°C) – no cheating on this temperature! While it heats, grease your 9-inch round cake pan really well. I like to use butter and a light dusting of flour, but baking spray works too.
- Pour your batter into the prepared pan and smooth the top with your spatula. The batter will be thick but spreadable – that’s exactly what we want.
- Bake for 35-40 minutes. Start checking at 30 minutes – the cake is done when a toothpick inserted in the center comes out clean (a few moist crumbs are okay, but no wet batter). The top should be golden brown and spring back when lightly pressed.
- Here’s the hard part – let it cool completely in the pan on a wire rack for at least 30 minutes before turning it out. I know it smells amazing, but if you frost it while warm, you’ll have a melty mess on your hands!
Preparing the Cream Cheese Frosting
While your cake cools, let’s whip up that dreamy frosting:
- In a clean bowl, beat together your softened cream cheese and butter until completely smooth – no lumps allowed! This usually takes about 2 minutes with an electric mixer.
- Gradually add your powdered sugar, about 1/2 cup at a time, mixing well after each addition. If you dump it all in at once, you’ll create a sugar cloud in your kitchen (been there, cleaned that!).
- Mix in your vanilla and that tiny pinch of salt. Taste it – that salty-sweet contrast is what makes people go “Wow, what’s in this?”
- If your frosting seems too soft, pop it in the fridge for 15-20 minutes before spreading. Too thick? Add milk a teaspoon at a time until it’s perfect.
Now the grand finale – frost that beautiful cake! I like to pile it on thick, then use the back of a spoon to make little swirls that catch the light. Your kitchen smells like heaven, and in just a few slices, you’ll understand why this recipe has been in my family for generations.
Tips for the Best Spiced Apple Cake with Cream Cheese Frosting
After making this cake more times than I can count (and taste-testing every single one, of course), I’ve picked up some foolproof tricks to guarantee perfection. These are the little things that take it from “good” to “can I have the recipe?” good:
- Apple choice matters: Granny Smith are my go-to because they hold their shape, but Honeycrisp or Pink Lady work great too. Just avoid super juicy types like Red Delicious – they’ll make your batter soggy.
- Room temp is everything: Cold butter won’t cream properly, and cold eggs can make your batter separate. I set everything out about an hour before baking – the texture difference is noticeable!
- Don’t overmix the batter: I can still hear Grandma saying “Just until combined, darling!” Overmixing develops gluten and makes cakes tough. A few flour streaks are fine – they’ll disappear in the oven.
- Frosting too soft? Cream cheese frosting can get loose on warm days. If it’s not holding peaks, chill it for 20 minutes before spreading. Too thick? Add milk just a teaspoon at a time.
- Flour your apples: Toss diced apples with a tablespoon of flour before folding in – this prevents them from sinking to the bottom!
- Flavor boost: Letting the baked cake sit overnight (covered) makes the spices bloom – it’s even better on day two! Just frost it the day you’re serving.
- Storage smarts: Keep leftovers in the fridge (cream cheese frosting needs it), but bring slices to room temp before eating – the flavors really sing when they’re not cold.
Oh, and one last tip from my kitchen disasters: when testing doneness, check multiple spots in the center. Sometimes an apple chunk can fool you into thinking it’s not done yet! Now go forth and bake with confidence – you’ve got all my hard-earned secrets.
Variations for Spiced Apple Cake with Cream Cheese Frosting
While my grandma’s original recipe is perfection in my book (okay, I’m biased), I’ve had fun playing with some delicious twists over the years. Here are a few ways to make this cake your own when you’re feeling adventurous:
- Nutty crunch: Fold in 1/2 cup chopped pecans or walnuts with the apples – toast them first for extra flavor! The crunch plays so nicely with the soft cake.
- Caramel apple dream: Drizzle warm caramel sauce over the frosted cake just before serving. Pro tip: sprinkle a little sea salt on top for that sweet-salty magic.
- Spice swaps: Try cardamom instead of cloves for a floral note, or add a pinch of ginger for extra warmth. My winter version uses allspice and it’s heavenly.
- Boozy twist: Soak the apples in 2 tbsp bourbon or rum before adding to the batter – adults only, but oh my, what a difference!
The beauty of this recipe is how adaptable it is – just don’t tell Grandma I said that! Whatever variations you try, that moist apple-spice base and creamy frosting will always shine through.
Serving and Storing Spiced Apple Cake with Cream Cheese Frosting
Now that you’ve baked this masterpiece, let’s talk about showing it off properly! Here’s how to serve and store your spiced apple cake so every bite tastes as incredible as the first:
- Serving temperature matters: Always let refrigerated slices come to room temp for about 20 minutes before serving – cold dulls the spices and makes the texture denser than it should be.
- The presentation touch: I love dusting the frosted top with a little cinnamon or garnishing with thin apple slices dipped in lemon juice to prevent browning. Simple but elegant!
- Storage musts: Because of the cream cheese frosting, this cake needs refrigeration. Cover it tightly with plastic wrap or transfer slices to an airtight container – it’ll stay fresh for up to 3 days (though mine never lasts that long!).
- Freezing option: You can freeze unfrosted cake layers wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge, then frost fresh. The frosting itself doesn’t freeze well though – make it day-of.
- Travel tip: Taking this to a gathering? Transport the frosted cake chilled, then let it sit at room temp at your destination for about 30 minutes before slicing.
One last pro tip from experience: if you’re making this ahead for an event, bake the cake the day before but wait to frost it until you’re ready to serve. That way, the frosting stays picture-perfect and the cake’s flavors have time to develop beautifully overnight!
Nutrition Information for Spiced Apple Cake with Cream Cheese Frosting
Now, let’s be real – we don’t bake cakes because they’re health food! But if you’re curious about what’s in each delicious slice (or need to plan your servings), here’s the breakdown. Remember, these are estimates based on standard ingredients – your exact amounts might vary a bit depending on apple size or frosting thickness.
- Calories: About 380 per slice (and worth every one!)
- Fat: 16g (9g saturated from all that glorious butter and cream cheese)
- Carbohydrates: 55g (including 28g of sugar – it’s dessert, after all)
- Protein: 5g (who knew cake could be somewhat nutritious?)
- Fiber: 2g (thank those apple skins!)
- Sodium: 240mg
A little tip from me? If you’re watching portions, slice the cake into 10 thinner pieces instead of 8 – you’ll still get all that amazing flavor for about 300 calories per serving. But let’s be honest… I’ve never met anyone who could stop at just one slice of this cake!
Frequently Asked Questions
Q1: Can I use oil instead of butter in the cake batter?
You sure can, though the texture will be a bit different. Substitute 1/2 cup vegetable oil for the butter, but know you’ll lose some of that rich, buttery flavor. The cake might also be slightly denser. My grandma would probably frown, but hey – sometimes you gotta improvise!
Q2: How do I prevent a soggy cake from the apples?
Two tricks: First, use firm apples like Granny Smith that hold their shape. Second (and this is my secret weapon), toss your diced apples with 1 tablespoon of the flour mixture before folding them in. This coating absorbs excess moisture and helps them distribute evenly instead of sinking.
Q3: Can I make this cake ahead of time?
Absolutely! The unfrosted cake keeps beautifully at room temperature for 1 day (wrapped tightly) or frozen for up to 2 months. The flavors actually deepen overnight! Just wait to frost it until you’re ready to serve – cream cheese frosting is best fresh.
Q4: My frosting is too runny – how can I fix it?
Been there! First, make sure your cream cheese and butter were properly softened (not melted). If it’s still loose, try chilling the frosting for 20 minutes, then beating again. As a last resort, add a bit more powdered sugar a tablespoon at a time until it firms up.
Q5: Can I use a different pan size?
You bet! For a 9×13″ pan, increase baking time to 40-45 minutes. For cupcakes, fill liners 2/3 full and bake 18-22 minutes (makes about 18). Just keep an eye on them – the toothpick test never lies! The baking time changes, but that warm spiced apple magic stays the same.
Final Thoughts
Well, there you have it – my family’s treasured spiced apple cake with cream cheese frosting, just like Grandma used to make. Every time I pull this cake out of the oven, the smell takes me right back to her cozy kitchen, where love was always measured in cups and teaspoons. I hope this recipe brings as much joy to your table as it has to ours for generations.
If you try it (and trust me, you should!), I’d love to hear how it turns out for you. Did your apples stay perfectly tender? Did that cream cheese frosting make you swoon? Snap a photo and tag me – nothing makes me happier than seeing this cake become part of someone else’s family traditions. You can find more delicious recipes on our Pinterest page!
Remember, baking isn’t just about following a recipe – it’s about creating moments. Whether you’re making this for a special occasion or just because it’s Tuesday, take a second to savor that first bite. Close your eyes, breathe in the cinnamon, and let yourself be transported. That’s the real magic of this cake.
Happy baking, friends! May your apples be crisp, your spices be warm, and your frosting be plentiful. Now go forth and make some delicious memories!
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Irresistible Spiced Apple Cake with Cream Cheese Frosting Recipe
- Total Time: 1 hour
- Yield: 8 servings
- Diet: Vegetarian
Description
A moist and flavorful spiced apple cake topped with rich cream cheese frosting. Perfect for fall gatherings or any special occasion.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 2 cups diced apples
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients.
- Fold in diced apples. Pour batter into prepared pan.
- Bake for 35-40 minutes until a toothpick comes out clean. Cool completely before frosting.
Notes
- Use firm apples like Granny Smith or Honeycrisp
- Frosting can be made ahead and refrigerated
- Cake tastes better the next day as flavors develop
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
