Few desserts capture the essence of fall quite like a warm Apple Spice Cake with Brown Sugar Frosting. It’s one of those cakes that immediately fills your home with the comforting aroma of cinnamon, nutmeg, and cloves the moment it goes into the oven. The tender, moist crumb of the cake, dotted with fresh apple pieces, pairs beautifully with the rich caramel-like flavor of the frosting. Whether you’re celebrating a family gathering, hosting Thanksgiving, or simply enjoying a cozy weekend, this cake is guaranteed to become a seasonal favorite.
I remember the first time I baked this cake for my grandmother’s Sunday dinner. The whole family gathered around the table, and before I even cut the first slice, the kids were asking about the frosting. The moment we tasted it, we knew this recipe was a keeper. Ever since then, I’ve made it countless times — sometimes as a birthday cake for fall babies, other times as a surprise treat when apples are at their seasonal peak. This cake isn’t just dessert — it’s tradition, comfort, and celebration all rolled into one.
Why You’ll Love Apple Spice Cake with Brown Sugar Frosting
- Perfect fall dessert – Warm spices and apples make this cake a cozy seasonal treat.
- Moist and tender crumb – Sour cream keeps the cake soft and flavorful.
- Rich frosting – The brown sugar frosting tastes like caramel in a spreadable form.
- Family-friendly – Kids and adults alike can’t resist it.
- Make-ahead friendly – Both the cake and frosting can be prepared ahead of time.
- Versatile – Bake it in a round pan, square pan, or even as cupcakes.
Ingredients You’ll Need
For the Cake:
- 2 cups all-purpose flour – Spoon and level for accuracy.
- 1 ½ teaspoons baking powder – Helps the cake rise beautifully.
- ½ teaspoon baking soda – Balances the acidity of the sour cream.
- 1 teaspoon ground cinnamon – Brings warmth and spice.
- ½ teaspoon ground nutmeg – Adds depth to the flavor profile.
- ¼ teaspoon ground cloves – A little goes a long way!
- ¼ teaspoon salt – Enhances all the flavors.
- ½ cup unsalted butter, softened – Room temperature is key for creaming.
- 1 cup granulated sugar – For sweetness and structure.
- ½ cup brown sugar, packed – Adds moisture and a subtle molasses flavor.
- 2 large eggs – Provide richness and binding.
- 1 teaspoon vanilla extract – Rounds out the flavors.
- 1 cup sour cream – Keeps the cake moist and tender.
- 2 cups peeled, cored, and chopped apples (about 2 medium apples) – Granny Smith or Honeycrisp are best.
For the Brown Sugar Frosting:
- ½ cup unsalted butter, softened – Forms the creamy base.
- 1 cup brown sugar, packed – Gives the frosting its caramel-like flavor.
- ¼ cup milk – Thins out the frosting to the perfect consistency.
- 3 cups powdered sugar – Creates a smooth, spreadable texture.
- 1 teaspoon vanilla extract – Enhances the flavor.
Step-by-Step Instructions
Baking the Cake
- Preheat oven
Set the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line with parchment paper. - Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside. - Cream butter and sugars
In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. - Add eggs and vanilla
Beat in eggs one at a time, mixing well after each addition. Stir in the vanilla extract. - Alternate flour and sour cream
Add the flour mixture in three parts, alternating with sour cream, beginning and ending with flour. Mix just until combined. - Fold in apples
Gently fold in the chopped apples. The batter will be thick and fragrant. - Bake the cake
Pour batter into prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. - Cool completely
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.
Making the Brown Sugar Frosting
- Cook the base
In a saucepan over medium heat, combine butter, brown sugar, and milk. Bring to a gentle boil while stirring constantly. Boil for 1 minute. - Cool slightly
Remove from heat and let it cool for about 5 minutes until just warm. - Add powdered sugar and vanilla
Gradually beat in powdered sugar and vanilla until smooth. If too thick, add a splash of milk; if too thin, add more powdered sugar. - Frost the cake
Once the cake is completely cool, spread frosting evenly over the top. Work quickly, as the frosting firms up as it cools.
Serving and Storage Tips
This cake is best served at room temperature, allowing the frosting to set slightly and the flavors to shine. Pair it with a cup of hot coffee, spiced tea, or warm apple cider for the ultimate fall dessert experience.
Storage:
- Keep the cake covered at room temperature for up to 2 days.
- Refrigerate for up to 5 days; bring to room temperature before serving.
- Freeze unfrosted cake layers for up to 3 months; wrap tightly in plastic wrap and foil. Frost after thawing.
Helpful Notes
- Apple choice matters: Tart apples like Granny Smith create balance, while sweeter apples like Fuji make the cake richer.
- Don’t skip sour cream: It ensures the cake stays moist even days after baking.
- Thick frosting tip: Allow frosting to cool until it thickens slightly before spreading, or it may drip down the sides.
- Pan variations: This recipe can also be baked in a 9x13-inch pan (reduce bake time slightly) or as 12 cupcakes (bake 20–22 minutes).
- Nutty twist: Add ½ cup chopped walnuts or pecans to the batter for crunch.
- Spice variation: Try adding cardamom for a unique flavor layer.
Frequently Asked Questions
- Can I make this cake ahead of time?
Yes! The cake can be baked a day in advance, then frosted just before serving. - Can I use Greek yogurt instead of sour cream?
Absolutely. Use full-fat Greek yogurt for the same creamy, tangy effect. - What type of apples work best?
Granny Smith, Honeycrisp, or Fuji work beautifully depending on whether you prefer tartness or sweetness. - Can I double this recipe?
Yes. Double the ingredients and bake in a 9x13-inch pan. Adjust baking time to 55–60 minutes. - Can I skip the frosting?
You can! The cake is delicious on its own, or you can dust it with powdered sugar for a lighter option.
Final Thoughts
This Apple Spice Cake with Brown Sugar Frosting is more than just dessert — it’s the taste of fall in every bite. Moist, flavorful, and generously spiced, it’s the kind of cake that instantly feels special yet is simple enough for a casual weekend treat. I’ve baked it for birthdays, Thanksgiving dinners, and even as a little “just because” cake, and every single time it earns rave reviews.
What I love most is how the apples keep the cake tender, while the frosting adds that irresistible caramel sweetness. After testing this recipe many times, I can say with confidence that it’s foolproof and worth making again and again. Bake it, share it, and let it bring warmth and joy to your table this season. Don’t forget to share your baking adventures in the comments — I’d love to hear how your cake turns out!
Apple Spice Cake with Brown Sugar Frosting
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups peeled cored, and chopped apples (about 2 medium apples)
For the Brown Sugar Frosting:
- ½ cup unsalted butter softened
- 1 cup brown sugar packed
- ¼ cup milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Alternately add the flour mixture and sour cream to the butter mixture, starting and ending with flour. Mix until just combined.
- Fold in chopped apples.
- Pour batter into prepared pan and smooth the top.
- Bake 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan 15 minutes, then transfer to a wire rack to cool completely.
- For frosting, combine butter, brown sugar, and milk in a saucepan. Bring to a boil, stirring constantly, then boil 1 minute.
- Remove from heat and cool slightly. Beat in powdered sugar and vanilla until smooth and spreadable.
- Spread frosting evenly over cooled cake.
Notes
- Use tart apples like Granny Smith for a nice balance of sweetness and tang.
- Frosting thickens as it cools, so spread quickly.
- Store cake covered at room temp for 2 days, or refrigerate up to 5 days.
- Can be baked in a 9x13-inch pan (shorter bake time) or as cupcakes (20–22 minutes).
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