Spiced Apple Cake
A tender and moist spiced apple cake layered with fresh apple filling and smooth cinnamon cream cheese frosting. High in fiber and loaded with warm fall spices, this cake is easy to assemble, satisfying, and perfect for everyday treats or special occasions.
Equipment
- 2 × 8-inch (20 cm) cake pans, greased
- Medium mixing bowl
- Large Mixing Bowl
- Whisk
- spatula
- Saucepan
- Electric mixer or stand mixer
- Serrated knife
- Offset spatula
- Cake stand (optional)
- Piping bag with 1M tip
Ingredients
For the Cake:
- 2¼ cups 270 g all-purpose flour
- ¼ cup 30 g cornstarch
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tsp ground cinnamon
- 1½ tsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- 2 cups 300 g finely grated apples (about 2 medium)
- 1½ cups 300 g light brown sugar, packed
- 3 large eggs room temperature
- 1 cup 210 g vegetable oil
- ¼ cup 60 g whole milk, room temperature
- 2 tsp vanilla extract
For the Apple Filling:
- 1 cup 150 g finely grated apple (about 1 medium)
- ¼ cup 50 g light brown sugar
- 2 tbsp water
- 2 tsp cornstarch
- ½ tsp ground cinnamon
- 3 tsp lemon juice
- ¼ cup 56 g unsalted butter
For the Cinnamon Cream Cheese Frosting:
- 1 cup 225 g unsalted butter, room temperature
- 4½ cups 570 g powdered sugar
- 1½ cups 335 g cold cream cheese
- 1½ tsp vanilla extract
- 1½ tbsp fresh lemon juice
- ½ tsp ground cinnamon
Instructions
- Preheat and Prepare Cake Pans: Begin by preheating your oven to 180°C (350°F) for a conventional oven. If you’re using a convection oven with a fan, lower the temperature to 160°C (320°F) to prevent overbaking. Grease two 8-inch (20 cm) round cake pans thoroughly using butter or a non-stick spray, then lightly dust them with flour, tapping out any excess. This ensures your cake layers release easily after baking and maintain their shape.
- Combine Dry Ingredients: In a medium-sized mixing bowl, sift together 2¼ cups (270 g) all-purpose flour and ¼ cup (30 g) cornstarch. Add 1½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Sprinkle in 2½ tsp ground cinnamon, 1½ tsp ground ginger, ½ tsp ground cloves, and ½ tsp ground nutmeg. Whisk the ingredients until they are evenly distributed and aromatic. Setting this bowl aside now saves time during assembly and ensures even flavor throughout your cake.
- Prepare Fresh Apples for Cake Batter: Take two medium to large red apples (Royal Gala, Honey Crisp, or Jazz work best) and wash them thoroughly. Peel if desired, core, and finely grate the apples using a fine grater. Measure out 2 cups (300 g) of grated apple and set aside. These fresh apples add moisture, natural sweetness, and fiber to your cake, creating a tender crumb.
- Mix Wet Ingredients for Batter: In a large mixing bowl, combine 1½ cups (300 g) light brown sugar with 3 large eggs, ensuring they are at room temperature to prevent curdling. Add 1 cup (210 g) vegetable oil, ¼ cup (60 g) whole milk, and 2 tsp vanilla extract. Whisk all ingredients until fully combined, smooth, and slightly frothy. Then, fold in the 2 cups of grated apples, stirring gently until incorporated. This mixture forms the flavorful, moist base of your cake.
- Incorporate Dry Ingredients into Wet: Add the dry ingredients from the previous step into the wet apple mixture. Using a spatula, gently fold the mixture until just combined. Avoid overmixing to prevent gluten development, which could make the cake dense. Fold until no visible strands of flour remain, ensuring a soft and tender cake texture.
- Divide and Bake Cake Batter: Evenly distribute the batter into the two prepared 8-inch cake pans. Smooth the tops with a spatula to create an even surface. Place the pans in the preheated oven and bake for 30–33 minutes, or until a toothpick inserted in the center comes out clean with only a few moist crumbs. Baking times may vary slightly depending on your oven, so check carefully to avoid overbaking.
- Cool Cake Layers: Once baked, remove the pans from the oven and let them cool on a wire rack for 20 minutes. After this initial cooling, carefully run a knife around the edges and invert the cakes onto the wire rack to cool completely. This step prevents the cake from breaking when removing it from the pans and prepares the layers for filling and frosting.
- Prepare Apple Filling: In a small saucepan, combine 1 cup (150 g) finely grated apple, ¼ cup (50 g) light brown sugar, 2 tbsp water, 2 tsp cornstarch, ½ tsp ground cinnamon, 3 tsp lemon juice, and ¼ cup (56 g) unsalted butter. Place the saucepan over medium heat, stirring continuously until the butter and sugar melt completely. Continue cooking for 3–5 minutes until the mixture thickens into a smooth, jam-like consistency. Transfer the filling to a bowl and allow it to cool completely to prevent melting the frosting during assembly.
- Make Cinnamon Cream Cheese Frosting: In a large mixing bowl, cream 1 cup (225 g) unsalted butter using an electric or stand mixer on medium-high speed for 2–3 minutes until light and fluffy. Gradually add 4½ cups (570 g) powdered sugar in three batches, mixing on low speed after each addition to prevent a powdered sugar cloud. Next, add 1½ cups (335 g) cold cream cheese, 1½ tsp vanilla extract, 1½ tbsp fresh lemon juice, and ½ tsp ground cinnamon. Beat on medium speed just until smooth. Avoid overmixing to keep the frosting firm enough for piping.
- Level Cake Layers: Using a serrated knife, carefully level the tops of the cooled cake layers. This ensures that the layers sit flat, creating a stable surface for frosting and filling. A level surface also makes your cake look professional and prevents the top layer from sliding.
- Assemble the Cake – Bottom Layer: Place the first cake layer onto a cake stand or serving plate. Spread a generous layer of cream cheese frosting evenly over the top using an offset spatula. Using a piping bag fitted with a 1M tip, pipe a small dam of frosting around the edge of the cake to hold the apple filling in place. Spoon the cooled apple filling into the center, spreading it gently but evenly.
- Assemble the Cake – Top Layer: Carefully place the second cake layer on top of the apple filling. Cover the top and sides with a thin crumb coat of frosting to lock in crumbs. Once set, spread the remaining frosting evenly over the top and sides. Use a cake scraper for a smooth finish if desired.
- Decorative Piping and Finishing Touches: Fill a piping bag with any remaining frosting and use the 1M tip to create swirls, rosettes, or decorative borders on the cake top. This step adds a professional touch and makes the cake visually appealing for serving.
- Chill and Serve: For best results, refrigerate the assembled cake for 30–60 minutes to allow the frosting to firm up before slicing. Serve in generous slices and enjoy the balance of soft cake, tangy apple filling, and creamy cinnamon frosting. This cake keeps well in an airtight container in the fridge for up to 4 days.
Notes
- Always measure ingredients accurately using grams when possible; this ensures the cake’s texture is consistent.
- Use freshly grated apples rather than pre-packaged applesauce or shredded apples for the best moisture and flavor.
- Room temperature eggs and milk help the batter mix smoothly and prevent curdling or uneven baking.
- Gently fold the dry ingredients into the wet mixture—overmixing can make the cake dense.
- Allow the apple filling to cool completely before adding it between layers to prevent the frosting from melting.
- Cold, firm cream cheese is essential for a frosting that holds its shape, especially if piping decorations.
- If your kitchen is warm, refrigerate the frosting briefly to firm it up before using.
