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Apple Spice Cake with Salted Caramel Cream Cheese Frosting

Apple Spice Cake Delight

This Apple Spice Cake is the ultimate autumn dessert — soft, moist layers filled with warm spices and juicy apples, topped with silky cream cheese frosting and drizzled with homemade salted caramel. Perfect for cozy gatherings, fall parties, or simply treating yourself to a little seasonal magic.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12
Course: Cakes, Dessert
Cuisine: American, Fall Baking
Calories: 465
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp allspice
  • ½ cup unsalted butter softened
  • 1 cup brown sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • ¾ cup buttermilk
  • 2 cups finely chopped apples Honeycrisp, Granny Smith, or Fuji
For the Salted Caramel Sauce:
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter cubed
  • ½ cup heavy cream warmed
  • ½ tsp flaky sea salt
For the Cream Cheese Frosting:
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

Method
 

  1. Preheat the Oven: Preheat to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices until evenly distributed.
  3. Cream Butter and Sugar: In another bowl, beat butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each.
  4. Combine Wet and Dry: Mix in oil and vanilla. Alternate adding the dry mixture and buttermilk, starting and ending with dry ingredients. Mix just until combined.
  5. Add Apples: Fold in the chopped apples gently with a spatula.
  6. Bake: Divide the batter between pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pans, then transfer to a wire rack to cool completely.
  7. Make Salted Caramel: In a saucepan over medium heat, melt sugar until golden. Stir in butter (it will bubble). Slowly whisk in warm cream. Remove from heat and stir in salt. Let cool.
  8. Make Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until fluffy. Chill briefly if too soft.
  9. Assemble the Cake: Level cake layers if needed. Place one layer on a stand, spread frosting, and drizzle a bit of caramel. Add the second layer, apply a crumb coat, chill, then frost fully. Drizzle remaining caramel on top for a beautiful finish.

Notes

  • For extra texture, fold in chopped pecans or walnuts with the apples.
  • Cake layers can be made 1–2 days ahead and stored wrapped at room temp.
  • The salted caramel can be made up to 2 weeks in advance and refrigerated. Warm slightly before using.
  • This cake also freezes well without frosting for up to 2 months.