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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.

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 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings 15 pieces
Calories 459kcal


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
  • 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
  • cup sour cream

For the Cream Cheese Frosting

  • 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


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. 


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. 


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