Irresistible Apple Cake with Cream Cheese Frosting

Introduction

There’s something magical about the combination of tender spiced apple cake topped with silky cream cheese frosting. This Apple Cake with Cream Cheese Frosting is the ultimate fall dessert, bringing together the warmth of cinnamon-spiced apples and the tanginess of cream cheese in perfect harmony. I’ve spent years perfecting this recipe, and it’s become my most requested dessert when autumn arrives. The cake itself is incredibly moist, studded with chunks of fresh apple that create little pockets of fruity goodness in every bite. Paired with the velvety cream cheese frosting, it’s an irresistible treat that works for everything from casual family gatherings to more formal celebrations.

What Ingredients are needed for Apple Cake with Cream Cheese Frosting?

For the Apple Cake:

• 2½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1½ cups granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1½ cups grated apples (about 3 medium apples, I prefer Granny Smith or Honeycrisp)
• ½ cup applesauce (unsweetened)
• ½ cup buttermilk
• ½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

The star of this recipe is obviously the apples – I’ve found that using a combination of grated and applesauce creates the perfect moisture level while maintaining some texture. If you don’t have buttermilk on hand, you can easily substitute by adding 1½ teaspoons of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes. For a deeper flavor profile, you could replace some of the granulated sugar with brown sugar, which adds a wonderful caramel note that complements the apples beautifully.

Timing

Preparation Time: 30 minutes
This includes peeling and grating the apples, measuring ingredients, and preparing the pans.

Baking Time: 35-40 minutes
The cake bakes fairly quickly compared to denser fruit cakes, making it a relatively fast dessert option.

Cooling Time: 1 hour
Patience is key here – trying to frost the cake while it’s still warm will result in melted frosting.

Frosting Time: 15 minutes
The cream cheese frosting comes together quickly and spreads easily.

Total Time: Approximately 2 hours and 25 minutes
While this might seem lengthy, much of it is hands-off time, and the results are absolutely worth it. Compared to other layered cakes which can take 3+ hours to complete, this Apple Cake with Cream Cheese Frosting is actually 20% faster to prepare from start to finish.

How to Make Apple Cake with Cream Cheese Frosting Step by Step?

Step 1: Prepare Your Workspace

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier removal. I find that taking this extra step of lining the pans saves a lot of headache later – nothing worse than a cake that sticks!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This even distribution ensures your cake will rise properly and have consistent flavor throughout. I like to use a whisk here instead of a spoon – it breaks up any lumps in the flour and incorporates air into the mixture.

Step 3: Prepare the Apples

Peel and grate the apples using the large holes of a box grater. After grating, lightly squeeze some of the excess moisture out with paper towels, but don’t squeeze them completely dry – that moisture helps create the cake’s tender crumb. When selecting apples for this recipe, baked cinnamon apples lovers will appreciate knowing that tart varieties like Granny Smith provide the best flavor contrast with the sweet frosting.

Step 4: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. Don’t rush this step – proper creaming incorporates air into the batter, resulting in a lighter cake texture. The mixture should turn pale yellow and increase noticeably in volume.

Step 5: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. If the mixture looks slightly curdled, don’t worry – it will come back together when you add the dry ingredients.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and applesauce. Begin and end with the dry ingredients (dry → wet → dry → wet → dry). Mix just until combined – overmixing will develop the gluten in the flour and result in a tougher cake.

Step 7: Fold in Apples and Nuts

Gently fold in the grated apples and nuts (if using) until evenly distributed throughout the batter. The folding motion preserves the air you’ve incorporated during the creaming process. This technique is similar to what you’d use when making apple fritters, ensuring a light texture despite the moisture from the fruit.

Step 8: Bake the Cake

Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should be golden brown and spring back when lightly touched.

Step 9: Cool Completely

Allow the cakes to cool in the pans for 15 minutes, then turn them out onto wire racks to cool completely. This two-stage cooling prevents the cakes from breaking while still warm and delicate.

Step 10: Prepare the Cream Cheese Frosting

In a large bowl, beat the softened cream cheese and butter until smooth and creamy, about 2 minutes. Gradually add the sifted powdered sugar, vanilla extract, and salt. Beat until light and fluffy, about 3-4 minutes. The frosting should hold its shape but still be spreadable.

Step 11: Assemble and Frost the Cake

Place one cake layer on a serving plate or cake stand. Spread about 1 cup of frosting evenly over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting. For a rustic look, use swirling motions with your spatula. If you’re going for a more polished finish, use a bench scraper to smooth the sides.

Step 12: Decorate (Optional)

For a beautiful presentation, consider decorating the top of your cake with thinly sliced apple arranged in a pattern, a sprinkle of cinnamon, or a few caramelized apple slices. This adds visual appeal that hints at the delicious apple flavor within. The decorative techniques here can be inspired by those used in classic apple pie presentations but adapted for a cake format.

What is Nutritional Information?

• Calories: 485 per serving (based on 12 servings)
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 105mg
• Sodium: 310mg
• Total Carbohydrates: 65g
• Dietary Fiber: 2g
• Sugars: 48g
• Protein: 5g
• Vitamin A: 15% of daily value
• Vitamin C: 4% of daily value
• Calcium: 8% of daily value
• Iron: 6% of daily value

These values are approximate and may vary based on specific ingredients used. The apples contribute natural vitamins and fiber, while the cream cheese adds calcium and protein. This cake is definitely a treat rather than an everyday food, but the inclusion of fresh fruit does add nutritional benefits you wouldn’t find in many other desserts.

Healthier Alternatives for the Recipe

• Replace up to half of the all-purpose flour with whole wheat pastry flour for added fiber and nutrients. The pastry variety keeps the texture light while adding nutritional benefits.
• Reduce the sugar in the cake batter by 1/4 cup – the natural sweetness from the apples and applesauce helps compensate.
• Use Greek yogurt instead of buttermilk for added protein and a tangier flavor that complements the apples beautifully.
• Swap half the butter in the cake for unsweetened applesauce to reduce fat and calories while maintaining moisture.
• Try a lighter frosting alternative by using Neufchâtel cheese instead of full-fat cream cheese, reducing calories by about 30%.
• Add 2 tablespoons of ground flaxseed to the batter for omega-3 fatty acids and additional fiber.
• Include diced apples instead of only grated for more texture and fiber content, similar to what you might find in apple cinnamon muffins.
• Reduce powdered sugar in the frosting to 2 cups and add 2 tablespoons of maple syrup for natural sweetness.

Serving Suggestions

• Pair a slice with a scoop of vanilla yogurt instead of ice cream for a lighter accompaniment.
• Serve alongside a small cheese board featuring sharp cheddar for a sophisticated sweet-savory combination reminiscent of apple strudel with cheese.
• Drizzle each serving with a small amount of warm caramel sauce for special occasions.
• Complement with fresh berries on the side to add color and balance the sweetness.
• For brunch settings, serve with a dollop of Greek yogurt and a sprinkle of granola.
• Create a dessert trio by serving smaller slices alongside mini caramel apple cheesecake bars and fresh fruit.
• Garnish with a sprig of mint and a light dusting of powdered sugar for elegant presentation.
• For fall gatherings, serve with warm spiced cider or a cinnamon tea.

What are the Common Mistakes to Avoid?

• Overmixing the batter: This develops gluten and results in a tough, dense cake instead of a tender crumb. Mix just until ingredients are combined.
• Using cold ingredients: Room temperature eggs, butter, and cream cheese blend more smoothly and create a better texture. Plan ahead by removing these from the refrigerator 1-2 hours before baking.
• Opening the oven door too early: This causes temperature fluctuations that can make your cake sink in the middle. Wait until at least 25 minutes into baking before checking.
• Frosting a warm cake: This melts the frosting and creates a messy finish. Be patient and allow the cake to cool completely.
• Not measuring flour correctly: Flour compacts easily, leading to using too much. Fluff it up, spoon it into your measuring cup, and level it off for accuracy.
• Using the wrong apples: Mealy or overly sweet varieties can disappear into the batter or make the cake too sweet. Stick with firm, tart apples like Granny Smith or Braeburn.
• Skipping the parchment paper: This simple step prevents sticking and makes cake removal much easier.
• Rushing the butter-sugar creaming process: This crucial step incorporates air into the batter. Give it the full 3-4 minutes for a lighter cake texture.

Storing Tips for the Recipe

• Room temperature: The frosted cake can be stored at room temperature in an airtight container for up to 2 days. The cream cheese frosting has enough sugar to keep it stable.
• Refrigerator: For longer storage, keep the cake refrigerated for up to 5 days. The flavor actually improves after the first day as the spices meld.
• Freezer: Unfrosted cake layers can be wrapped tightly in plastic wrap and aluminum foil and frozen for up to 3 months. Thaw overnight in the refrigerator before frosting.
• Make ahead: Prepare the cake layers up to 2 days in advance and store wrapped at room temperature. Make the frosting the day of assembly for best results.
• Individual slices: Store leftover slices in airtight containers with parchment paper between them to prevent sticking.
• Bringing to room temperature: For the best flavor and texture, remove refrigerated cake from the fridge 30 minutes before serving.
• Avoiding odors: Store cake away from strong-smelling foods in the refrigerator to prevent flavor transfer.
• Reviving dried-out cake: If the cake begins to dry out, place a slice of bread in the storage container overnight to add moisture back.

Conclusion

This Apple Cake with Cream Cheese Frosting represents the perfect marriage of fall flavors and year-round comfort. The moist, apple-studded cake layers complemented by tangy cream cheese frosting create a dessert that’s both sophisticated and homey at the same time. What makes this recipe special is its versatility – it’s elegant enough for special occasions but simple enough for weekend baking projects.

I love how this cake brings together the best elements of other apple desserts – the warm spices of apple pie, the tenderness of apple muffins, and the decadence of frosted cake – into one showstopping dessert. Whether you’re a seasoned baker or trying your hand at layer cakes for the first time, this recipe delivers reliable results and endless compliments.

I encourage you to make this recipe your own by experimenting with the apple varieties, adjusting the spice levels to your preference, or trying some of the healthier alternatives suggested. Baking is both science and personal expression, and this flexible recipe allows for plenty of both. I’d love to hear how your version turns out!

FAQs

Can I make this cake with a different type of apple?

Absolutely! While I prefer Granny Smith or Honeycrisp for their firmness and flavor, you can use any apple variety that holds up well when baked. Pink Lady, Braeburn, and Jonagold are excellent alternatives. Avoid softer varieties like McIntosh or Red Delicious, which tend to break down too much during baking.

Can I make this into a single-layer cake instead?

Yes, you can bake this in a 9×13 inch pan for about 45-50 minutes. Reduce the frosting amount by about one-third since you’ll only be covering the top of the cake.

Is there a dairy-free alternative for the cream cheese frosting?

There are several dairy-free cream cheese alternatives available that work well in frosting. Combine one of these with a plant-based butter substitute, and add an extra 1/2 teaspoon of vanilla and a squeeze of lemon juice to enhance the tangy flavor profile of traditional cream cheese.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs (not wet batter). The edges will also begin to pull away slightly from the sides of the pan, and the top should spring back when lightly touched.

Can I add other fruits or ingredients to this cake?

Certainly! Pears work wonderfully alongside or instead of apples. You could also add 1/2 cup of dried cranberries or raisins for texture and flavor contrast. Some bakers enjoy adding 1/4 cup of finely chopped crystallized ginger for a spicy kick.

Why did my cream cheese frosting turn out runny?

This typically happens when the cream cheese or butter is too warm. If your frosting is too soft, refrigerate it for 15-20 minutes, then beat again until it reaches spreading consistency. Also, make sure you’re using block cream cheese, not the spreadable kind that comes in tubs, which contains additives that affect texture.

Can I make cupcakes instead of a layer cake?

Definitely! This recipe will yield about 24 cupcakes. Fill the liners 2/3 full and bake at the same temperature for 18-22 minutes. Allow them to cool completely before frosting.