Apple Spice Cake with Salted Caramel Cream Cheese Frosting
Recipe from Two Peas and Their Pod
This cozy apple spice cake is soft, moist, and full of fall flavor. Topped with a rich salted caramel cream cheese frosting (with dreamy caramel swirls!), it's an easy dessert that’s sure to impress.
Servings: 16
Calories: 333kcal
Ingredients
For the cake:
- 2 1/2 cups all-purpose flour, spooned & leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 3/4 cups packed brown sugar
- 1 cup unsweetened applesauce
- 3/4 cup avocado oil or vegetable oil
- 1/2 cup buttermilk
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup grated apple, Honeycrisp or Granny smith
For the salted caramel cream cheese frosting:
- 8 ounces full-fat brick cream cheese, softened to room temperature
- 1/2 cup unsalted butter softened to room temperature
- 3 1/4 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1/3 cup salted caramel sauce
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x13-inch pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, whisk together the brown sugar, applesauce, oil, buttermilk, eggs, and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the grated apple.
- Pour the cake batter into the prepared pan and bake for 35 to 45 minutes or until the cake is golden brown and toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool completely.
- Remove from the oven and let the cake cool completely.
- To make the frosting, beat the cream cheese and butter on high speed until smooth and creamy, about 2 to 3 minutes. Add the vanilla and salt; mix to combine. Add the confectioner’s sugar one cup at a time, beating well between each addition. Mix until smooth.
- With a spatula, spread cream cheese frosting evenly on cooled cake. Spoon caramel over the cake, then use a butter knife to gently swirl it into the frosting, creating large, ribbon-like swirls. Cut into pieces and serve.
Notes
How to Store:
- Refrigerate: Store tightly covered for up to 5 days. Let it come to room temp before serving...or I think it's good cold, right out of the fridge!
- Make-Ahead: It tastes even better the next day! Perfect for prepping ahead of time.
- Freeze: You can freeze the unfrosted cake for up to 2 months. Thaw, frost, and serve!
Nutrition
Calories: 333kcal | Carbohydrates: 32g | Protein: 3g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 228mg | Potassium: 125mg | Fiber: 1g | Sugar: 15g | Vitamin A: 453IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 0.4mg