Old Fashioned Apple Spice Cake

Best Apple Spice Cake Recipe You’ll Ever Make

I use both softened butter and vegetable oil because they each bring something different to this cake. Butter adds flavor, while oil helps the cake stay soft and moist after baking.

Sour cream gives the batter extra moisture, while diced apples leave little bites of fruit throughout the cake. Cinnamon, nutmeg, and cloves bring plenty of spice without covering up the apple flavor.

If easy cakes are always a hit at your house, try my Strawberry Dump Cake for another simple dessert. My Banana Split Cake is a fun choice when you want something cool and creamy. Old-Fashioned Vanilla Pudding Cake is another classic dessert worth keeping handy.

Ingredients

See the recipe card below for the full list of ingredients and exact measurements.

• All-Purpose Flour – This gives the cake its structure. Spoon it into the measuring cup and level it off.
• Baking Powder and Baking Soda – These two work together for a soft, even rise.
• Cinnamon, Nutmeg, and Cloves – This trio is the spice backbone of the cake. Use fresh jars, since ground spices fade after about a year.
• Salt – Salt sharpens the spices and keeps the sweetness in check.
• Unsalted Butter – Softened butter beats air into the sugar and brings rich flavor.
• Vegetable Oil – Oil stays liquid at room temperature, which is what keeps leftovers moist.
• Granulated Sugar – White sugar sweetens the batter and helps the edges crisp slightly.
• Brown Sugar – Brown sugar adds molasses depth and a little extra moisture.
• Eggs – Three eggs bind the batter and hold all those apple pieces in place.
• Vanilla Extract – Vanilla rounds out the warm spices.
• Sour Cream – Sour cream adds tang and tenderness, and its acid activates the baking soda.
• Apples – Granny Smith or Honeycrisp hold their shape and stay a little tart against the sweet batter.
• Caramel Syrup – A warm drizzle at serving time replaces frosting.

Substitutions and Variations

• Swap the Sour Cream: Full-fat Greek yogurt is a direct swap and keeps the same tang.
• Add Nuts: Fold in 3/4 cup of chopped pecans or walnuts with the apples for crunch.
• Use Apple Pie Spice: Replace the three spices with 2 1/2 teaspoons of apple pie spice.
• Make It a Bundt: Bake the batter in a greased 10-cup bundt pan for 50 to 55 minutes.
• Cream Cheese Frosting: Skip the caramel and spread on cream cheese frosting once the cake cools.
• Add Dried Fruit: Stir in 1/2 cup of raisins or dried cranberries along with the apples.

How to Make Apple Spice Cake (Step-by-Step Directions)

STEP 1: Preheat the oven to 350°F. Lightly grease a 9×13 baking pan or line it with parchment paper.

STEP 2: Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a medium bowl.

STEP 3: Beat the butter, oil, granulated sugar, and brown sugar until light and creamy. Add the eggs one at a time, mixing well after each one. Stir in the vanilla.

STEP 4: Mix in the sour cream until the batter looks smooth.

STEP 5: Add the dry ingredients gradually and stir just until combined. Fold in the diced apples so they spread evenly through the batter.

STEP 6: Spread the batter in the pan and bake for 40 to 45 minutes. A toothpick in the center should come out clean. Let the cake cool before slicing and serving with caramel syrup.

Tips for Making Spiced Apple Cake

• Spoon and level the flour instead of scooping it. Packed flour makes the cake dry and heavy.
• Set the eggs and sour cream out for 30 minutes first. Cold dairy makes the creamed butter seize.
• Dice the apples to about 1/2 inch. Larger chunks stay crunchy, and smaller ones disappear.
• Smell your spices before you start. Ground cloves and nutmeg lose their punch after about a year.
• Start checking the cake at 40 minutes. Overbaking is the fastest way to lose that moist crumb.
• Use warm caramel. Warm the caramel syrup slightly so it pours in a thin, even drizzle.

Common Mistakes to Avoid When Making Spiced Apple Cake

• Choosing a soft apple. Red Delicious and similar apples break down into mush and water down the batter.
• Overmixing after the flour goes in. That builds gluten and turns a tender crumb tough.
• Skipping the parchment. Apple pieces stick to the pan bottom and tear the cake as you lift it.
• Pouring caramel over a hot cake. It soaks straight in and leaves the top wet instead of glossy.
• Leaving the peels on. Diced apple skins turn chewy and stringy in a soft cake like this one.
• Judging doneness by color. The top browns well before the center is set, so use a toothpick.

How to Store

• Storage: Keep the cake covered at room temperature for up to 3 days. Store the caramel syrup separately and drizzle it on as you serve.
• Refrigerator: Cover the pan tightly and refrigerate for up to 5 days. Let slices sit out for 20 minutes first, since cold butter firms up the crumb.
• Freezing: Wrap cooled squares in plastic wrap, then foil, and freeze for up to 3 months. Thaw them overnight in the refrigerator.
• Reheating: Warm a slice in the microwave for 15 to 20 seconds. Add the caramel after heating so it does not scorch.

Serving Suggestions

I like to serve this cake after a simple dinner like Sheet Pan Chicken and Vegetables. My Homemade Pull Apart Bread rounds out the table, and a bowl of Cantaloupe Salad keeps things light. A scoop of vanilla ice cream next to the caramel never hurts either.

Apple Spice Cake FAQs

Other Apple Recipes to Try

• Fireball Apple Bread Pudding turns day-old bread and apples into a warm, boozy spoon dessert.
• Caramel Apple Pretzel Bites pack the salty and sweet caramel apple combination into one bite.
• Snickers Salad mixes crisp apples with chopped candy bars for a potluck bowl that always empties.
• My roundup of Fall Apple Recipes has an idea for every apple in your bag.
• Apple Caramel Fudge is a soft, sweet treat that keeps beautifully in the refrigerator.

Final Thoughts

Apple spice cake gets its flavor from three warm spices. Butter, oil, and sour cream give it the soft texture. The diced apples stay in soft pieces, so every square tastes like fresh fruit and not just spice. Serve it warm with caramel syrup, and it will disappear before the pan cools.