Apple Spice Cake with Cream Cheese Frosting

Moist apple spice cake with chunks of fresh apple, creamy cream cheese frosting, and a sprinkle of cinnamon on a white plate.

Apple Spice Cake with Cream Cheese Frosting

This homemade apple spice cake is packed with fresh apples, warm cinnamon spices, and a soft, tender crumb, all topped with tangy cream cheese frosting!

Prep Time 20

Cook Time 45

Cooling Time 1

Total Time 2 5

Servings Slices

Ingredients

For the Apple Spice Cake

2 cups (240 g) all-purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground allspice
½ tsp salt
2 large eggs room temperature
¾ cup (150 g) packed light brown sugar
¼ cup (50 g) granulated sugar
½ cup neutral oil (such as avocado or vegetable oil)
½ cup full-fat sour cream room temperature
2 tsp pure vanilla extract
2 cups peeled apples (about 2 medium apples) diced into small pieces

For the Cream Cheese Frosting

8 oz (226 g) full-fat block cream cheese softened
¼ cup (57 g) unsalted butter softened
1.5 cups (180 g) powdered sugar
1 tsp pure vanilla extract
ground cinnamon optional, for finishing

Instructions

Make the Apple Spice Cake

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square baking pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, and salt until evenly combined.
In a large bowl, whisk the eggs, brown sugar, and granulated sugar until smooth. Add the oil, sour cream, and vanilla extract, whisking until fully combined.
Add the dry ingredients to the wet ingredients. Using a rubber spatula, gently fold until just a few streaks of flour remain. Avoid overmixing.
Add the diced apples and gently fold until evenly distributed and no dry flour remains. Stop mixing as soon as everything comes together.
Spread the batter evenly into the prepared pan. Bake for approximately 38–45 minutes, checking toward the earlier end of the range. The centre should spring back lightly when touched, and a toothpick inserted into the middle should come out clean or with a few moist crumbs, but no wet batter.
Let the cake cool in the pan for about 15 minutes. Use the parchment overhang to lift it out, then transfer to a wire rack to cool completely before frosting.

Make the Cream Cheese Frosting

In a large bowl, beat the softened cream cheese and butter with an electric hand mixer until completely smooth.
Add the powdered sugar, vanilla extract, and a pinch of salt. Beat until creamy, smooth, and fluffy.

Frost and Serve

Once the cake has cooled completely, spread the cream cheese frosting evenly over the top using a spatula. Finish with a light dusting of cinnamon, if desired. Cut into 9 large or 12 smaller squares and serve.

Notes

Use fresh, firm apples. Honeycrisp, Pink Lady, or Gala are all great choices. Peel and dice them into small, approximately ¼-inch pieces so they soften evenly and distribute nicely throughout the cake.

Don't overmix! Once the flour goes in, fold gently until just combined. Overmixing can leave you with a dense, tough cake.

Watch for doneness. A toothpick should come out clean or with a few moist crumbs, not wet batter. Be careful not to mistake a juicy apple piece for underbaked cake.

Cool before frosting. Make sure the cake is completely cool before adding the cream cheese frosting, or you'll end up with a melty mess!

Slice it your way. Cut into 9 generous squares or 12 smaller pieces, depending on how big you like your cake slices.

Store in the fridge. Keep frosted cake covered in an airtight container and refrigerate for up to 3–4 days. Let slices sit at room temperature for 15–20 minutes before serving for a softer texture.

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