There’s something magical about the combination of caramel and apples that instantly makes me think of crisp autumn days, cozy sweaters, and the warm scents of cinnamon and nutmeg filling my kitchen. However, I’ve discovered that this incredible Caramel Apple Spice Cake doesn’t need to be reserved just for fall – it’s a showstopper dessert that deserves to be enjoyed all year long!
I’ve been perfecting this recipe for years, and I’m thrilled to finally share my ultimate version with you. This cake features three layers of incredibly moist spice cake studded with fresh apple chunks, all covered in a silky smooth caramel cream cheese frosting that will have everyone begging for seconds. The best part? Despite its impressive appearance, this cake is surprisingly straightforward to make!
What Makes This Caramel Apple Spice Cake Special
Before we dive into the recipe, let me tell you why this cake has become my signature dessert:
- The cake layers are exceptionally moist and stay that way for days (if it lasts that long!)
- Fresh apple chunks provide delightful bursts of fruit in every bite
- The blend of warm spices creates a perfect flavor profile
- The caramel cream cheese frosting balances sweet and tangy notes
- Optional caramel drizzle and spiced pecans add texture and visual appeal
I’ve brought this cake to countless gatherings, and it always disappears within minutes. Even people who claim they “don’t like cake” end up asking for the recipe!
Ingredients You’ll Need
For the Apple Spice Cake:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 3 cups | Measured correctly by spooning and leveling |
| Baking powder | 2 teaspoons | Helps the cake rise |
| Baking soda | 1/2 teaspoon | Reacts with the sour cream for tenderness |
| Salt | 1 teaspoon | Enhances all flavors |
| Ground cinnamon | 2 teaspoons | Use Ceylon cinnamon for best flavor |
| Ground nutmeg | 1/2 teaspoon | Freshly grated if possible |
| Ground allspice | 1/4 teaspoon | Adds complexity |
| Ground ginger | 1/4 teaspoon | Provides warmth |
| Unsalted butter | 1 cup (2 sticks) | Room temperature |
| Granulated sugar | 1 cup | For sweetness and moisture |
| Light brown sugar | 1 cup | Packed, for caramel notes |
| Large eggs | 4 | Room temperature |
| Vanilla extract | 2 teaspoons | Pure, not imitation |
| Sour cream | 1 cup | Full-fat for best texture |
| Apples | 3 cups | Peeled and diced (about 3 medium apples) |
For the Caramel Cream Cheese Frosting:
| Ingredient | Amount | Notes |
|---|---|---|
| Cream cheese | 16 oz (2 blocks) | Full-fat, room temperature |
| Unsalted butter | 1 cup (2 sticks) | Room temperature |
| Powdered sugar | 4 cups | Sifted to avoid lumps |
| Caramel sauce | 1/3 cup | Plus extra for drizzling |
| Salt | 1/4 teaspoon | To enhance caramel flavor |
| Vanilla extract | 1 teaspoon | Pure, not imitation |
Optional Garnishes:
| Ingredient | Amount | Notes |
|---|---|---|
| Caramel sauce | 1/4 cup | For drizzling |
| Spiced pecans | 1 cup | Chopped |
| Fresh apple slices | 1 apple | Thinly sliced |
| Ground cinnamon | For dusting | Just a light sprinkle |
Best Apples to Use
I’ve experimented with many apple varieties for this recipe, and these are my top picks:
| Apple Variety | Flavor Profile | Texture When Baked |
|---|---|---|
| Granny Smith | Tart, bright | Holds shape well |
| Honeycrisp | Sweet-tart balance | Maintains texture |
| Pink Lady | Sweet with hints of tart | Holds up nicely |
| Braeburn | Rich, spicy-sweet | Remains firm |
| Jonagold | Honey-like sweetness | Softens but doesn’t disappear |
I generally prefer using a mix of Granny Smith and Honeycrisp apples for this cake. The Granny Smith provides tartness that balances the sweet caramel, while the Honeycrisp adds a natural sweetness and keeps its texture when baked.
Equipment Needed
Before you begin, make sure you have:
- Three 8-inch round cake pans
- Parchment paper for lining pans
- Stand mixer or hand mixer
- Large mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Cake turntable (optional but helpful)
- Offset spatula for frosting
- Cake scraper for smooth sides (optional)
Step-by-Step Instructions
Making the Apple Spice Cake Layers:
- Preheat and prepare: Set your oven to 350°F (175°C). Grease three 8-inch round cake pans, line the bottoms with parchment paper, and grease the paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
- Cream butter and sugars: In a large bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add both sugars and beat on medium-high speed until light and fluffy, about 3-4 minutes. Don’t skimp on this step – it’s crucial for a tender cake!
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.
- Alternate dry ingredients and sour cream: With the mixer on low speed, add 1/3 of the flour mixture, then 1/2 of the sour cream, another 1/3 of the flour mixture, the remaining sour cream, and finish with the remaining flour mixture. Mix only until just combined – overmixing will lead to a tough cake.
- Fold in apples: Using a rubber spatula, gently fold in the diced apples until evenly distributed throughout the batter.
- Bake: Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Allow the cakes to cool in the pans for 15 minutes, then remove from pans and transfer to a wire rack to cool completely.
Making the Caramel Cream Cheese Frosting:
- Beat butter and cream cheese: In a large bowl using a stand mixer or hand mixer, beat the cream cheese and butter together on high speed until smooth and creamy, about 2 minutes.
- Add remaining ingredients: Add the powdered sugar, caramel sauce, salt, and vanilla. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until completely smooth.
- Adjust consistency: If the frosting is too thin, add more powdered sugar. If it’s too thick, add a tablespoon of heavy cream or milk.
Assembling the Cake:
- Level the cakes: If the cake layers have domed tops, use a serrated knife to level them.
- Start layering: Place one cake layer on your serving plate or cake stand. Spread about 1 cup of frosting evenly on top.
- Add second layer: Place the second cake layer on top and spread another cup of frosting.
- Complete the stack: Add the final cake layer, then frost the top and sides of the cake with the remaining frosting.
- Decorate: If desired, drizzle additional caramel sauce over the top of the cake, allowing it to drip down the sides. Sprinkle with chopped spiced pecans and arrange thin apple slices on top.
- Chill: Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
Pro Tips for the Perfect Cake
After making this cake countless times, I’ve gathered some insights that will help you achieve perfect results:
- Room temperature ingredients: Make sure your butter, eggs, and sour cream are at room temperature before beginning. This ensures proper emulsification and a smoother batter.
- Don’t overmix: Once you start adding the dry ingredients, mix just until combined. Overmixing develops gluten, which can make your cake tough.
- Apple size matters: Dice your apples into small, uniform pieces (about 1/4 to 1/3 inch). If the chunks are too large, they can sink to the bottom of the cake.
- Cake flour substitute: If you prefer an even more tender crumb, you can substitute cake flour. Use 3 1/3 cups of cake flour instead of 3 cups all-purpose flour.
- Frosting consistency: The caramel cream cheese frosting should be spreadable but still hold its shape. If your kitchen is warm, you might need to refrigerate the frosting for 15-20 minutes before frosting the cake.
- Make ahead: The cake layers actually taste better after they’ve had time to let the flavors meld. You can bake them a day ahead, wrap in plastic wrap once cooled, and store at room temperature.
- Cake storage: The completed cake should be stored in the refrigerator due to the cream cheese frosting. Let it sit at room temperature for 20-30 minutes before serving for the best flavor and texture.
Common Problems and Solutions
| Problem | Possible Cause | Solution |
|---|---|---|
| Cake is dense | Overmixing the batter | Mix just until ingredients are combined |
| Cake sinks in the middle | Opening the oven door too early | Wait until at least 20 minutes into baking before checking |
| Apples sink to the bottom | Apple pieces too large or heavy | Cut apples smaller and toss in 1 Tbsp flour before adding |
| Frosting is too soft | Ingredients too warm | Chill frosting for 15-20 minutes before using |
| Cake layers dome too much | Oven temperature too high | Use cake strips around pans or lower temperature by 25°F |
| Frosting has lumps | Cream cheese or butter not soft enough | Ensure ingredients are properly room temperature |
Variations to Try
What I love about this recipe is how versatile it is! Here are some of my favorite variations:
Different Fruits:
- Pear Apple Spice: Replace half the apples with diced pears for a subtle flavor difference.
- Apple Cranberry: Add 1 cup of chopped fresh or dried cranberries to the batter for a tart contrast.
- Apple Raisin: Fold in 1/2 cup of golden raisins that have been soaked in apple juice.
Flavor Twists:
- Maple Caramel: Replace half the caramel in the frosting with pure maple syrup.
- Bourbon Caramel: Add 2 tablespoons of bourbon to the frosting for an adult version.
- Salted Caramel: Double the salt in the frosting and sprinkle flaky sea salt on top.
Format Changes:
- Bundt Cake: Bake in a well-greased and floured bundt pan for about 50-55 minutes.
- Sheet Cake: Bake in a 9×13-inch pan for about 35-40 minutes and spread frosting on top.
- Cupcakes: Make 24-28 cupcakes, baking for 18-22 minutes.
Serving Suggestions
This Caramel Apple Spice Cake is wonderful on its own, but here are some ways to make it even more special:
- Serve slightly warm with a scoop of vanilla ice cream
- Pair with hot apple cider in the fall or winter
- Serve with a dollop of whipped cream and a sprinkle of cinnamon
- Offer alongside a cheese board featuring sharp cheddar for an elegant dessert course
- Present with coffee or spiced chai tea
Make-Ahead and Storage Instructions
Make-Ahead Options:
- Cake layers: Bake up to 2 days ahead, cool completely, wrap in plastic wrap, and store at room temperature.
- Frosting: Make up to 3 days ahead and store in an airtight container in the refrigerator. Bring to room temperature and re-whip before using.
- Assembled cake: The complete cake can be made 1 day ahead and stored in the refrigerator.
- Freezing: Unfrosted cake layers can be frozen for up to 3 months. Thaw overnight in the refrigerator before assembling.
Storage Instructions:
- Counter: The frosted cake can be stored at room temperature for up to 24 hours if your kitchen isn’t too warm.
- Refrigerator: Store leftover cake in an airtight container or covered with plastic wrap for up to 5 days.
- Freezer: Individual slices can be frozen for up to 2 months. Thaw overnight in the refrigerator.
Nutritional Information
While this is definitely a special occasion treat, here’s the approximate nutritional breakdown per slice (assuming 12 slices):
| Nutrient | Amount |
|---|---|
| Calories | 550-600 |
| Fat | 28g |
| Saturated Fat | 17g |
| Carbohydrates | 74g |
| Sugar | 54g |
| Protein | 6g |
| Fiber | 2g |
| Sodium | 380mg |
Please note that these values are estimates and will vary based on specific ingredients and portion sizes.
Frequently Asked Questions
Q: Can I make this cake with gluten-free flour?
A: Yes! I’ve successfully made this with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum, or add 1/2 teaspoon if it doesn’t.
Q: Can I reduce the sugar in this recipe?
A: You can reduce the granulated sugar in the cake by up to 1/4 cup without significantly affecting the texture. I wouldn’t recommend reducing the brown sugar as it contributes to the moisture and flavor.
Q: What can I substitute for sour cream?
A: Full-fat Greek yogurt works wonderfully as a 1:1 substitute for the sour cream.
Q: Can I make this cake dairy-free?
A: While I haven’t personally tested a completely dairy-free version, readers have reported success using plant-based butter, coconut cream instead of sour cream, and dairy-free cream cheese alternatives.
Q: Do I need to peel the apples?
A: I recommend peeling them for the best texture, but if you don’t mind the texture of the peels, you can leave them on, especially if using thin-skinned varieties.
Q: How do I know when the cake is done?
A: A toothpick inserted into the center should come out clean or with a few moist crumbs (not wet batter). The cake should also spring back when lightly pressed in the center.
Q: Can I make my own caramel sauce for this recipe?
A: Absolutely! Homemade caramel sauce will make this cake even more delicious. I have a recipe for it on my blog, or you can use your favorite recipe.
Q: Can I add nuts to the cake batter?
A: Yes! 1 cup of chopped pecans or walnuts makes a wonderful addition to the cake batter.
Why This Recipe Works
I’ve tested and retested this recipe countless times, and here’s why it produces such an amazing cake:
- The sour cream creates an incredibly moist cake that stays tender for days.
- The combination of spices is perfectly balanced – enough to give flavor without overwhelming the apple.
- Fresh apple chunks provide moisture and texture, plus concentrated apple flavor in every bite.
- Caramel in the frosting (rather than just as a drizzle) ensures the caramel flavor is present throughout.
- The method of alternating dry ingredients and sour cream creates the perfect cake structure.
I hope you enjoy making and eating this Caramel Apple Spice Cake as much as I do! It’s truly one of my favorite recipes and has become my most-requested dessert from friends and family. If you try it, I’d love to hear how it turned out for you!
