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Slice of apple spice cake with cream cheese frosting topped with chopped walnuts. Apple and second slice of cake in the backround.
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5 from 1 vote

Apple Spice Cake with Cream Cheese Frosting

This apple spice cake with cream cheese frosting is packed with flavor, filled with cinnamon, and has a delicious caramel undertone thanks to brown sugar. Then topped with fluffy cream cheese frosting - it's the perfect cake for fall!
Prep Time45 minutes
Cook Time40 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: 9x13, Apple Spice Cake, Cream Cheese Frosting
Servings: 15 pieces
Author: Fiona Dowling

Ingredients

For the Apple Spice Cake

  • 2 1/4 cup all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 2/3 cup vegetable oil
  • 3/4 cup white sugar
  • 3/4 cup packed brown sugar
  • 3 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 1 cup apple sauce
  • 1 1/2 cups grated apple
  • 1/3 cup sour cream

For the Cream Cheese Frosting

  • 1/3 cup unsalted butter softened to room temperature
  • 8 oz cream cheese brick style, full-fat
  • 3 cup powdered sugar
  • 1-2 tablespoons heavy cream as needed
  • chopped walnuts optional
US Customary - Metric

Instructions

For the Apple Spice Cake

  • Preheat the oven to 350F degrees. 
  • Grease and flour a 9x13 inch cake pan. 
  • In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger & nutmeg. 
  • In a large bowl using an electric mixer beat together the oil, sugars, eggs and vanilla. Then stir in the apple sauce, grated apple and sour cream. 
  • Slowly beat in the flour mixture, turning off the mixer and scraping down the sides of the bowl as necessary. 
  • Pour into the prepared pan and bake for 40-45 minutes or until an inserted toothpick comes out clean. 

For the Cream Cheese Frosting

  • In a large bowl beat together the butter until soft. Then beat in the cream cheese until no lumps remain. 
  • Slowly beat in the powdered sugar about 1 cup at a time. Beat in 1-2 tablespoons cream as needed until the desired sweetness is reached.
  • Frost the cooled cake, then top with chopped walnuts. 

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Bring to room temperature before enjoying.
Makeahead tips:
Cake can be made 1 day in advanced, covered and stored at room temperature. Then make the frosting the day you plan to serve. 
Unfrosted cake can be wrapped tightly and frozen for up to 2 months (cool cake completely before wrapping and freezing). Thaw in the fridge, then frost before serving. 

Nutrition

Calories: 459kcal | Carbohydrates: 64g | Protein: 5g | Fat: 22g | Saturated Fat: 15g | Cholesterol: 74mg | Sodium: 150mg | Potassium: 158mg | Fiber: 1g | Sugar: 48g | Vitamin A: 450IU | Vitamin C: 0.7mg | Calcium: 66mg | Iron: 1.3mg