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!

Course Dessert

Cuisine American

Keyword 9x13, Apple Spice Cake, Cream Cheese Frosting

Prep Time 45

Cook Time 40

Total Time 1 25

Servings pieces

Calories 459kcal

Author Fiona Dowling

Ingredients

For the Apple Spice Cake

2 ¼ cup all-purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
⅔ cup vegetable oil
¾ cup white sugar
¾ cup packed brown sugar
3 large eggs room temperature
2 teaspoon vanilla extract
1 cup apple sauce
1 ½ cups grated apple
⅓ cup sour cream

For the Cream Cheese Frosting

⅓ 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.

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