If you’re anything like me, once fall rolls around and apples are in season, you’re ready to bake all the cozy things. This Apple Spice Cake Recipe is hands down one of my very favorites – it’s moist, packed with warming spices, and topped with a dreamy homemade caramel drizzle that makes every bite feel like a warm hug. Whether you’re baking for a quiet afternoon treat or bringing it to a potluck, this cake always gets rave reviews and has become a family staple I’m excited to share with you today.
Why You’ll Love This Recipe
- Perfectly Moist Texture: Thanks to a blend of yogurt, oils, and fresh apples, this cake stays delightfully tender.
- Warm, Inviting Spices: Cinnamon, ginger, nutmeg, and more fill your kitchen with holiday magic while baking.
- Homemade Caramel Drizzle: This delicious finishing touch adds depth and a little bit of indulgence.
- Simple Ingredients: You likely have most of these spices and pantry staples on hand.
Ingredients You’ll Need
I love how all these spices come together to create that classic apple spice cake flavor. Plus, choosing the right apples and oils really makes a difference in taste and texture.
- All-purpose flour: The backbone of the cake; be sure to spoon and level for accuracy.
- Ground cinnamon: The star spice here—freshly ground if you can, for the best aroma.
- Ginger: Adds a subtle zing that balances the sweetness.
- Nutmeg: A little goes a long way for warm earthiness.
- Allspice: Deepens the spice flavor profile beautifully.
- Ground cloves: Just a pinch gives that signature holiday note.
- Vanilla extract: Enhances all the flavors, both in the cake and the caramel.
- Baking soda: For that tender crumb and lift.
- Salt: Balances the sweetness and enriches flavor.
- Coconut oil: Using melted coconut oil adds a subtle coconutty richness and keeps the cake moist.
- Vegetable oil: Works with coconut oil to ensure a soft cake texture without overpowering flavors.
- Plain yogurt: I find it adds tang and moisture, making for a perfect cake crumb.
- Sugar: Essential for sweetness and helps create a tender crumb.
- Eggs: Provide structure and richness—room temperature is best.
- Apples: I use Honeycrisp because they hold their shape well and offer a lovely sweetness, but Granny Smith or Fuji work great too.
- Confectioner’s sugar: Key for a silky frosting base.
- Butter: Make sure it’s room temperature for creamy frosting and caramel.
- Cream (for frosting and caramel): Cream adds richness and smoothness—don’t skimp!
- Brown sugar: Essential in the caramel for its deep molasses flavor.
- Unsalted butter (for caramel): Salty butter will throw off the balance here; keep it unsalted.
- Half and half or cream: Adds lusciousness to the caramel drizzle.
- Pinch of salt: Brings out the caramel’s flavor and balances sweetness.
Variations
One of my favorite things about this Apple Spice Cake Recipe is how flexible it is. I’ve played around with a few tweaks over the years that make it perfect for different occasions or dietary needs.
- Gluten-Free: I’ve swapped all-purpose flour with a 1:1 gluten-free baking blend and it turned out wonderful—just keep an eye on baking time.
- Applesauce Substitute: For an even moister cake, try replacing some oil with unsweetened applesauce (about 1/4 cup) — my family loves the subtle twist.
- Nut-Free: If you prefer to omit any nuts, this recipe shines on its own with just the apples and spices.
- Spices Variation: Sometimes I throw in a little cardamom or orange zest to brighten things up.
How to Make Apple Spice Cake Recipe
Step 1: Prep and Mix Your Dry Ingredients
Start by whisking together the flour, cinnamon, ginger, nutmeg, allspice, cloves, baking soda, and salt in a large bowl. This step lets all those warm spices mingle evenly throughout the cake. I usually sift the flour to avoid any lumps—it really helps the final texture.
Step 2: Beat Wet Ingredients and Combine
In another bowl, mix the melted coconut oil, vegetable oil, plain yogurt, sugar, eggs, and vanilla extract. I like to beat this mixture until it’s smooth and a little fluffy. Then, gently fold the dry ingredients into the wet until just combined — don’t overmix, or your cake can turn out dense.
Step 3: Add Apples and Bake
Fold in your peeled, cored, and chopped apples—these morsels are where the magic happens, adding juicy sweetness throughout the cake. Pour batter into a greased or parchment-lined pan and bake at 350°F (175°C) for about 35 minutes. I check it with a toothpick; it should come out with just a few moist crumbs attached.
Step 4: Make the Frosting and Caramel Drizzle
While the cake cools, whip up the frosting by beating together softened butter, confectioner’s sugar, cream, and vanilla until creamy and spreadable. For the caramel drizzle, melt brown sugar and butter together, then stir in cream, vanilla, and a pinch of salt. I pour it over the frosted cake for that extra-special finishing touch that people always ask about.
Pro Tips for Making Apple Spice Cake Recipe
- Choose Crisp Apples: Using firm apples like Honeycrisp prevents the cake from getting soggy and gives a nice bite.
- Don’t Overmix Batter: Mix just enough for the flour to incorporate; overmixing can make the cake tough.
- Test for Doneness Early: Start checking at 30 minutes with a toothpick to avoid overbaking dry edges.
- Let Cake Cool Completely: For the best frosting results, ensure your cake is cool before applying frosting and caramel.
How to Serve Apple Spice Cake Recipe
Garnishes
For simple flair, sprinkle a little ground cinnamon or chopped toasted pecans on top of the frosting before drizzling caramel. I sometimes add thin apple slices for a pretty finish, and it doubles as a hint to what’s inside!
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. I also enjoy serving it alongside a hot cup of spiced chai or coffee—the spices in the cake complement those drinks perfectly.
Creative Ways to Present
For holiday parties, I’ve made mini versions in muffin tins, perfect for handing out individually. Another favorite is layering it like a trifle with whipped cream and additional caramel sauce—your friends will think you’re a baking genius!
Make Ahead and Storage
Storing Leftovers
Once decorated, I store extra cake slices in an airtight container in the fridge. It stays moist and flavorful for about 3-4 days. Just keep it covered well so the frosting doesn’t dry out.
Freezing
I’ve had great success freezing un-frosted cake layers wrapped tightly in plastic wrap and foil. When ready, thaw them overnight in the fridge and add frosting and caramel fresh for best results.
Reheating
If you want to warm a slice, I pop it in the microwave for about 15-20 seconds. This revives the moistness and makes the caramel extra gooey without melting the frosting too much.
FAQs
-
Can I use other types of apples for this Apple Spice Cake Recipe?
Absolutely! While I prefer Honeycrisp for their balance of sweetness and firmness, Granny Smith, Fuji, or Gala apples also work well. Just aim for apples that hold up when baked so your cake isn’t too mushy.
-
What can I substitute for coconut oil in this recipe?
If you don’t have coconut oil or want a more neutral flavor, you can use all vegetable oil or a mild olive oil. The cake’s moisture will still be excellent, just expect a slightly different flavor profile.
-
How do I know when the cake is done baking?
Use a toothpick inserted into the center—it should come out with a few moist crumbs but no wet batter. Start checking around 30 minutes to avoid overbaking.
-
Can I make this cake vegan?
This recipe isn’t vegan as it calls for eggs, butter, and yogurt, but you can experiment using vegan substitutes like flax eggs, plant-based yogurt, and vegan butter. Texture and flavor might vary, so I recommend some trial batches.
-
What’s the best way to serve leftover Apple Spice Cake?
Leftovers are delicious chilled or gently warmed. Serve with a scoop of your favorite ice cream or a drizzle of extra caramel sauce to bring it back to that fresh baked feel.
Final Thoughts
This Apple Spice Cake Recipe has truly become a comfort food for me, perfect for those chilly days when you want something homey and a little indulgent. I love how it fills the house with warm spices and combines juicy apples with that luscious caramel drizzle. If you decide to give it a try, I promise it will become a fast favorite in your kitchen too—whether for everyday treats or special occasions. Grab your apples and spices, and bake this cake like we’re swapping recipes over coffee — you’re going to love it!
Print
Apple Spice Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A moist and flavorful Apple Spice Cake infused with warm holiday spices and topped with a rich homemade caramel drizzle. This cake features tender apple pieces folded into a spiced batter and finished with a luscious buttercream and caramel sauce, perfect for festive gatherings or cozy desserts.
Ingredients
Cake:
- 3 cups all-purpose flour (360g)
- 2 tsp ground cinnamon (4.6g)
- 1/2 tsp ground ginger (0.9g)
- 1/2 tsp ground nutmeg (1g)
- 1/2 tsp ground allspice (1g)
- 1 pinch ground cloves
- 1 tsp baking soda (4.6g)
- 1 tsp salt (6.3g)
- 1/2 cup coconut oil, melted (118.2mL)
- 1/4 cup vegetable oil (59mL)
- 1/4 cup plain yogurt (59mL)
- 1 1/2 cups sugar (192g)
- 3 large eggs
- 3 to 4 apples, peeled, cored and cut into 1/2-inch pieces (about 2 cups or 3 cups total; Honeycrisp preferred)
Buttercream Frosting:
- 1 pound confectioner’s sugar (453.5g)
- 3/4 cup unsalted butter, room temperature (170g)
- 1/3 cup cream (79mL)
- 1 tablespoon vanilla extract (14.7g)
Caramel Drizzle:
- 1 cup brown sugar (200g)
- 5 tablespoons unsalted butter (71g)
- 1/2 cup cream or half-and-half (118.2mL)
- 1 tablespoon vanilla extract (14.7mL)
- 1 pinch salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper to prevent sticking.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, ground allspice, ground cloves, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In another bowl, combine the melted coconut oil, vegetable oil, plain yogurt, sugar, and eggs. Beat well until the mixture is smooth and homogenous.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, mixing gently to avoid overworking the batter. Fold in the apple pieces carefully to distribute them throughout the batter.
- Bake the Cake: Pour the batter evenly into prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
- Make the Buttercream Frosting: Beat the room temperature butter until creamy. Gradually add the confectioner’s sugar, alternating with cream, and continue to beat until the frosting is smooth and fluffy. Mix in the vanilla extract for flavor.
- Prepare Caramel Drizzle: In a saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar and cook until it dissolves and the mixture bubbles lightly. Slowly add the cream or half-and-half, vanilla extract, and a pinch of salt, stirring constantly until smooth and slightly thickened. Remove from heat and let cool slightly.
- Assemble the Cake: Spread a generous layer of buttercream frosting on the cooled cake. Drizzle the caramel sauce over the top just before serving for a decadent finish.
Notes
- This apple spice cake is wonderfully moist thanks to the combination of oils, yogurt, and tender apple pieces.
- The blend of cinnamon, nutmeg, ginger, allspice, and cloves creates a warm, festive flavor profile perfect for holiday occasions.
- The homemade caramel drizzle adds a rich, buttery sweetness that complements the spiced cake beautifully.
- Honeycrisp apples are preferred for their balanced sweetness and texture, but other apple varieties can be used depending on your preference.
Nutrition
- Serving Size: 1 slice
- Calories: 238 kcal
- Sugar: 10 g
- Sodium: 162 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
