Apple Spice Cake with Salted Caramel Cream Cheese Frosting

Ingredient Spotlight

Applesauce: This is the secret to the cake’s incredible moisture without making it greasy. It also adds natural sweetness and a subtle apple flavor. Use unsweetened applesauce to control the sugar level. If you only have sweetened, reduce the brown sugar by 2 tablespoons. Buttermilk: The acidity in buttermilk tenderizes the gluten and reacts with the baking soda to give the cake a light, fluffy crumb. No buttermilk? Make a quick substitute: ½ cup whole milk plus 1 tablespoon lemon juice, let sit 5 minutes. Cream Cheese: Full-fat brick cream cheese is non-negotiable for a stable, creamy frosting. Low-fat or spreadable cream cheese contains more water and will make the frosting runny. Let it come to room temperature before beating to avoid lumps.

Equipment You’ll Need

Beyond basic mixing bowls and measuring cups, you’ll want a 9×13-inch metal or glass baking pan — metal gives a slightly crisper edge. A box grater is essential for grating the apple; the large holes work best. An electric hand mixer or stand mixer makes the cream cheese frosting silky smooth; a whisk and some elbow grease will work too, but it takes longer. A rubber spatula is perfect for folding in the apple and spreading the frosting. Finally, a butter knife or offset spatula helps create those beautiful caramel swirls.

Expert Tips for the Best Apple Spice Cake

I remember the first time I made this cake, I grated the apple too coarsely and ended up with chunks that didn’t fully soften. Now I always use the large holes of a box grater and gently squeeze out just a little excess moisture with my hands — not too much, or you’ll lose flavor. Buttermilk is key here: it adds tenderness and helps the cake rise. If you don’t have it, stir 1 tablespoon of lemon juice or vinegar into ½ cup of milk and let it sit for 5 minutes. When swirling the caramel into the frosting, work quickly with a butter knife in long, gentle strokes — overmixing will turn the frosting brown and muddy. Let the cake cool completely before frosting, or the cream cheese will melt and slide right off.

Fun Variations to Try

This recipe is easy to adapt. For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free baking blend (one that contains xanthan gum). To make it dairy-free, use a plant-based cream cheese and butter in the frosting, and replace the buttermilk with ½ cup of unsweetened almond milk mixed with 1 teaspoon of apple cider vinegar. Want extra texture? Fold in ½ cup of chopped toasted pecans or walnuts along with the grated apple. If you prefer a streusel topping, mix ½ cup flour, ¼ cup brown sugar, ¼ cup cold butter, and 1 teaspoon cinnamon, sprinkle it over the batter before baking, and skip the frosting — or keep both for a decadent treat. For cupcakes, divide the batter into 24 lined muffin tins and bake for 18–22 minutes.

How to Serve This Fall Cake

A slice of this apple spice cake is wonderful on its own, but a few extras take it over the top. Sprinkle toasted pecans or walnuts over the caramel swirls for crunch. A light dusting of flaky sea salt (like Maldon) right before serving balances the sweetness. For a full dessert spread, pair it with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. A warm mug of spiced apple cider or a dark roast coffee makes the perfect companion.

How to Freeze This Cake

This cake freezes beautifully, especially if you plan ahead. For the best results, freeze the unfrosted cake: let it cool completely, wrap it tightly in plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. When you’re ready to serve, thaw the cake in the refrigerator overnight, then bring it to room temperature before frosting. If you’ve already frosted the cake, you can freeze it whole or in slices — just place it on a baking sheet in the freezer for an hour until the frosting is firm, then wrap it well. Thaw in the fridge, and let it sit at room temperature for about 30 minutes before serving. The cream cheese frosting stays creamy and the cake remains moist.

Frequently Asked Questions

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Apple Spice Cake with Salted Caramel Cream Cheese Frosting

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 16 servings

Course: Dessert

Cuisine: American

Calories: 333

Ingredients

  

• 2.5 cup all-purpose flour spooned & leveled
• 2 tsp baking powder
• 1 tsp baking soda
• 0.5 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 0.5 tsp ground nutmeg
• 0.5 tsp ground cloves
• 1.75 cup packed brown sugar
• 1 cup unsweetened applesauce
• 0.75 cup avocado oil or vegetable oil
• 0.5 cup buttermilk
• 4 large eggs at room temperature
• 1 tbsp pure vanilla extract
• 1 cup grated apple (Honeycrisp or Granny Smith)
• 8 oz full-fat brick cream cheese softened to room temperature
• 0.5 cup unsalted butter softened to room temperature
• 3.25 cup confectioners’ sugar
• 1 tsp pure vanilla extract
• 1 pinch salt
• 0.33 cup salted caramel sauce

Equipment

• oven
• 9×13-inch pan
• medium bowl
• large bowl
• whisk
• spatula
• electric mixer
• butter knife

Instructions

 

1. Preheat the oven to 350 degrees F. Grease a 9×13-inch pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
3. In a large bowl, whisk together the brown sugar, applesauce, oil, buttermilk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the grated apple.
5. Pour the cake batter into the prepared pan and bake for 35 to 45 minutes or until the cake is golden brown and toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool completely.
6. Remove from the oven and let the cake cool completely.
7. To make the frosting, beat the cream cheese and butter on high speed until smooth and creamy, about 2 to 3 minutes. Add the vanilla and salt; mix to combine. Add the confectioner’s sugar one cup at a time, beating well between each addition. Mix until smooth.
8. With a spatula, spread cream cheese frosting evenly on cooled cake. Spoon caramel over the cake, then use a butter knife to gently swirl it into the frosting, creating large, ribbon-like swirls. Cut into pieces and serve.