Apple Spice Cake with Brown Sugar Frosting Recipe photo by Sarah Tramonte for Taste of Home

Apple Spice Cake

Apple Spice Cake with Brown Sugar Frosting Recipe photo by Sarah Tramonte for Taste of Home

This apple spice cake recipe brings the sweet crispness of Honeycrisp apples together with cozy fall spices and a creamy brown sugar frosting. It’s the kind of dessert that makes your kitchen smell amazing and satisfies that craving for something warm and comforting.

Apple spice cake is truly the heart of fall comfort food. It blends the fruity sweetness of fresh apples with spices like cinnamon, nutmeg, and cloves that warmly hug your taste buds. The natural moisture from the apples keeps the cake tender, while a bit of brown sugar adds a mellow caramel note that makes every bite feel special.

No matter the occasion, this cake shines. It’s simple enough for a weeknight treat but elegant enough for holiday gatherings. Plus, it pairs beautifully with vanilla ice cream, whipped cream, or just a steaming cup of coffee. You’ll find yourself going back for seconds (and maybe thirds!).

The name “spice cake” comes from the mix of fragrant spices in the batter—cinnamon, nutmeg, and cloves are classic staples. These spices bring that warm, inviting flavor profile you crave in fall and winter desserts, making this apple spice cake recipe a favorite year after year.

Cozy, moist, and perfectly spiced, this Apple Spice Cake feels like a warm hug from the inside out. Finely chopped Honeycrisp apples fold into a tender, oil-based batter richly flavored with pumpkin pie spice (a blend of cinnamon, nutmeg, and cloves). It stays juicy and flavorful in every slice. The cake is topped off with a luscious brown sugar–infused cream cheese frosting and a sprinkle of toasted walnuts for a nice crunch and subtle tang.

In this post, you’ll get everything you need—from a full ingredient list to detailed, step-by-step instructions with photos. I’ve included my best tips to get your cake just right, plus helpful ideas for variations, storing leftovers, and answering your burning questions. This recipe makes about 16 servings and will need about 30 minutes of hands-on prep and 35–40 minutes in the oven, plus time to cool and frost.

What Makes It Special

There are so many reasons this apple spice cake recipe will become a staple in your home:

• Classic fall flavors: Honeycrisp apples paired with pumpkin pie spice fill your kitchen with that irresistible autumn scent and flavor.
• Soft, moist crumb: The combination of oil and freshly chopped apples keeps the cake tender and naturally moist.
• Rich frosting: Brown sugar sweetened cream cheese frosting adds a creamy, tangy, caramel-like finish that complements the spices perfectly.
• Simple and flexible: Whether you want a layered cake, cupcakes, or to serve it with whipped cream or ice cream, this recipe can do it all.
• Make-ahead friendly: This cake stores beautifully in the fridge, freezes well for longer storage, and reheats quickly without losing flavor.
• Perfect for company: It yields about 16 servings, making it ideal for big family dinners, parties, or holiday get-togethers alongside coffee or dessert wine.

Ingredients You’ll Need

• 4 medium Honeycrisp apples, peeled and cut into 1-inch pieces (about 1-1/2 pounds)
• 2 cups sugar
• 1/2 cup canola oil
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup buttermilk
• 1-1/2 cups chopped walnuts, toasted
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 1 cup confectioners’ sugar
• 1 cup packed brown sugar
• 1-1/2 teaspoons vanilla extract
• 1 teaspoon pumpkin pie spice
• 1-1/2 cups chopped walnuts, toasted

How to Make the Cake

1. Preheat oven to 350°F and grease two 9-inch round pans; line bottoms with parchment and grease the parchment.
2. Peel apples and cut into 1-inch pieces.
3. Pulse apples in a food processor until finely chopped.
4. Toast chopped walnuts until fragrant and let cool.
5. In a large bowl, beat sugar, canola oil, eggs and vanilla until well combined.
6. Whisk together flour, pumpkin pie spice, baking powder and salt.
7. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing just until combined.
8. Gently fold in the chopped apples and toasted walnuts.
9. Divide the batter evenly between the prepared pans.

10. Bake 35–40 minutes or until a toothpick inserted in the center comes out clean.

    

11. Let the cakes cool in their pans for 10 minutes.
12. Transfer cakes to wire racks, remove the parchment and cool completely.
13. In a large bowl, beat cream cheese, softened butter, confectioners’ sugar, brown sugar, vanilla and pumpkin pie spice until smooth and creamy.
14. Spread frosting between the two layers, then frost the top and sides of the cake.
15. Press toasted chopped walnuts into the frosting on top.

Baker’s Tips for Success

What apples are best for apple spice cake?

For the best texture and flavor, I like using a combo of Granny Smith and Honeycrisp apples. The Granny Smith bring a nice tartness that balances the sweetness of the Honeycrisp, which also adds a lovely crunch and moisture. You can taste that balance in this apple spice cake with caramel icing recipe.

Where is apple cake from?

Apple cake has roots in European baking tradition, where simple fruit cakes were a way to use seasonal ingredients and warm up cold days with spices.

Can I use oil instead of butter in apple spice dump cake?

Absolutely! Swapping oil for butter is a great shortcut and helps keep your apple spice cake moist and tender. Just use the same amount of oil in place of butter.

How can I make my apple spice cake healthier?

Try cutting the sugar in half and swapping all-purpose flour for whole wheat flour for a wholesome twist. You can even add some grated carrots or zucchini to sneak in extra veggies that boost nutrition and moisture.

Mix-Ins and Substitutions

• Make some cupcakes: Pour the batter into muffin tins and bake for 20 to 25 minutes. Perfect for individual servings or lunchbox treats.
• Sprinkle with cinnamon sugar: Before baking, sprinkle cinnamon sugar on top of the batter for a sweet, crisp kick on the crust.
• Add dried fruits: Toss in 1/2 cup of raisins or dried cranberries for a little chew and pops of extra flavor. Prefer to swap the fruit entirely? For a cozy fall twist, try these Pumpkin Bars with Cream Cheese Frosting.

Keeping and Freezing Leftovers

If you have leftovers (and who doesn’t?), keep your apple spice cake stored in an airtight container at room temperature for up to 3 days. If you want it to last longer, keep it in the refrigerator for about a week. These same storage guidelines work well for apple bakes like our Apple Cinnamon Bread.

Can you freeze apple spice cake?

Yes, this cake freezes well! Wrap it tightly in plastic wrap, then in foil, and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the fridge for best texture and flavor.

How do you reheat apple spice cake?

To warm a slice, microwave it for 10 to 15 seconds or heat it in a 300°F oven for 5 to 10 minutes. If refrigerated, let it sit at room temp a bit so the frosting softens before serving. For a cozy pairing, serve warmed slices alongside cinnamon spiced baked peaches.

Answers to Common Questions

• What apples work best in this cake?

  Honeycrisp apples bring sweetness and softness, but mixing in Granny Smith apples adds just the right amount of tartness. Firmer apples hold up well during baking and keep each bite nicely textured.

• Can I omit or swap the walnuts?

  Definitely! If you need a nut-free cake, just leave the walnuts out. Or swap them for pecans—those add a similar buttery crunch.

• Can I use butter instead of oil in the cake?

  Yes, you can substitute melted butter for the oil. Butter gives a slightly richer flavor, though oil keeps the cake a tad more moist.

• Can I make this recipe as cupcakes?

  Absolutely! Just fill muffin liners with the batter and bake for 20–25 minutes. It’s a great way to enjoy portions that are kid- and party-friendly.

• How should I store leftovers and can I freeze the cake?

  Keep leftover cake in an airtight container in the fridge for up to a week. For longer storage, wrap tightly in plastic wrap and aluminum foil, then freeze for up to three months. Thaw in the fridge overnight before serving.

• How do I reheat a slice?

  Warm it gently in the microwave for 10–15 seconds or in a 300°F oven for 5–10 minutes. If it’s chilled, bring the cake to room temperature first so the frosting is soft and creamy when served.

• How do I prevent the cake from getting soggy from the apples?

  Using firm apples and pulsing to a consistent chop helps keep moisture balanced. Also, avoid overmixing the batter, and bake until a toothpick comes out clean. These steps protect against sogginess.

• Can I reduce the sugar or make a healthier version?

  For a lighter cake, cut the sugar by half and swap flour for whole wheat. Adding shredded carrots or zucchini boosts nutrients and moisture. Just know it may change the texture and sweetness a bit.

• Can I swap the cream cheese frosting for something else?

  If you prefer, brown sugar buttercream or a simple powdered sugar glaze make nice alternatives. For a lighter, dairy-free topping, spread a thin layer of chai spiced apple butter. The cream cheese frosting, though, adds a lovely tang that pairs beautifully with the spices.