Apple Spice Cake

This Apple Spice Cake is moist, tender, and warmly spiced—perfect for fall entertaining. It’s simple enough to bake on a whim yet feels special enough to serve for a cozy dinner party or holiday table.

When the weather cools and apples are piled high at the market, I start craving cozy desserts that bring people together.

This Apple Spice Cake is one of those recipes I reach for during the holiday season; it’s simple enough to make on a whim, but it never fails to feel like a treat. Think of it as your go-to cake for moments when you want something homemade and seasonal, but without the stress of fussing with layers or frosting. (My Swedish Visiting Cake and Cranberry Streusel Cake also fit the bill for last minute bakes!)

The tender crumb, fragrant spices, and bites of juicy apple make it a dessert that feels right at home on both a casual weeknight table and a festive fall gathering.

Why You’ll Love It

• Straightforward prep. No special equipment or complicated steps, just pantry staples and fresh apples.
• One-bowl charm. Mix it up, bake, and serve!
• Flavor that speaks for itself. Cinnamon, nutmeg, ginger, and cloves do the heavy lifting, giving the cake a warm, spiced personality.
• Flexible presentation. Serve it plain with a dusting of powdered sugar, a dollop of Cinnamon Whipped Cream or dress it up with a sweet glaze for the holidays.

Key Ingredients

• Apples. Diced Honeycrisp, Gala, or Fuji apples add texture and natural sweetness.
• Buttermilk. Keeps the crumb tender and balances the spices.
• Spices. A fragrant blend of cinnamon, ginger, nutmeg, and cloves creates that unmistakable fall aroma.
• Fat. Neutral oil keeps it moist for days, while butter adds a richer flavor—choose what works best for your style.

Note: If you don’t have buttermilk on hand, a quick substitution works: stir 1 teaspoon lemon juice or vinegar into ½ cup milk, let it sit for 5 minutes, and use as directed.

Step-by-Step Instructions

Prep pan – Grease and flour a 9-inch cake pan, or line with parchment.

Fill pan – Pour batter into prepared pan, smoothing the top.

Bake at 350°F for 40–45 minutes, until a toothpick comes out clean. Cool 15 minutes in pan, then turn out onto a rack.

Dust with powdered sugar or drizzle with glaze before serving.

Tips for Success

• Wondering if you must peel the apples? Technically, no. The peel softens in the oven, but for the cleanest texture and appearance, I recommend peeling and dicing the apples before folding them into the batter.
• Avoid dense or gummy texture by mixing gently once the flour is added as overmixing is often the culprit. Also, dice the apples into small, even pieces so they distribute nicely throughout the cake.
• Start checking for doneness at 40 minutes; a tester should come out clean with just a few moist crumbs. The cake should spring back lightly when pressed in the center.
• If you like extra apple flavor, try grating one of the apples on a box grater or with the shredding disk of a food processor. The grated apple melts right into the batter, keeping the cake moist while the diced pieces provide texture.

Making Ahead & Storing

Apple spice cake is a fantastic make-ahead dessert for entertaining. It stays moist for 2–3 days when covered at room temperature. If you’d like to freeze it, wrap it tightly in plastic and then in foil; thaw at room temperature and glaze or dust with powdered sugar just before serving.

FAQ’s

Can I swap the oil for butter?
Yes. Oil ensures a soft, moist texture, while melted butter will bring a buttery richness. A half-and-half blend works wonderfully as well.

What kind of apples should I use?
Firm, sweet-tart apples like Honeycrisp, Gala, or Fuji are best. They hold their shape and balance the spices without becoming soggy.

How do I keep it from being heavy?
Mix gently once the flour is added. Overmixing can make the cake dense instead of light and tender.

Serve It With Style

For a casual get-together or a family snack I like to dust it with powdered sugar and cut it into wedges or squares right in the pan.

For a holiday table, try baking it in a decorative pan (this may alter the cook time slightly and topping with cream cheese glaze or caramel drizzle. A garnish of thin apple slices or candied pecans takes it from everyday cozy to celebration-worthy without much extra effort at all.

Apple Spice Cake

This Apple Spice Cake is moist, tender, and warmly spiced—perfect for fall entertaining. It’s simple enough to bake on a whim yet feels special enough to serve for a cozy dinner party or holiday table.

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Pin Recipe

Course Dessert

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Servings 12 servings

Author Dianna Muscari

Equipment

• 9-inch round or square cake pan a 10–12 cup Bundt pan also works for a more decorative presentation
• Mixing bowls at least one large and one medium
• whisk
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Sharp chef’s knife
• Cutting board

Ingredients  

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¾ cup granulated sugar
• ¾ cup light brown sugar packed
• ¾ cup neutral oil such as canola or vegetable
• 3 large eggs room temperature
• 1 teaspoon vanilla extract
• ½ cup buttermilk room temperature
• 2 cups peeled cored, and finely diced apple (about 2 medium apples)
• ½ cup chopped toasted pecans or walnuts optional

Instructions 

• Preheat oven to 350°F. Grease and flour a 9-inch round or square cake pan (or line with parchment for easy removal).
• In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves
• In a large bowl, whisk the granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and combined.
  ¾ cup granulated sugar, ¾ cup light brown sugar, ¾ cup neutral oil, 3 large eggs, 1 teaspoon vanilla extract
• Stir in half of the dry ingredients, then add the buttermilk. Mix in the remaining dry ingredients just until combined — do not overmix.
  ½ cup buttermilk
• Fold in the diced apples and nuts, if using.
  2 cups peeled, ½ cup chopped toasted pecans or walnuts
• Pour the batter into the prepared pan and smooth the top.
• Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs attached.
• Cool in the pan for 15 minutes before turning out onto a wire rack. Cool completely before dusting with powdered sugar or drizzling with glaze.