If you are craving a dessert that feels like a warm hug in cake form, this Apple Spice Cake Recipe is exactly what you need. Bursting with comforting autumn spices and tender apple pieces, it’s a moist, flavorful treat that brings both cozy sweetness and a delightful spice kick to every bite. Perfect for sharing with friends or sneaking a slice for yourself, this cake makes your kitchen smell heavenly and your taste buds sing in harmony with fall’s best flavors.

Ingredients You’ll Need

This Apple Spice Cake Recipe keeps things wonderfully simple but relies on thoughtful ingredients to create a cake that is deeply flavorful and perfectly textured. Each component plays a special role in balancing sweetness, moisture, and spice.

Unsalted butter: Using room temperature butter ensures a smooth, creamy batter and rich flavor.
Granulated sugar: Adds clean sweetness and helps with the cake’s tender crumb.
Light brown sugar: Packed tightly to contribute moisture and a hint of molasses flavor.
Large eggs: Bind everything together and add structure while keeping the cake fluffy.
Vanilla extract: Enhances the natural flavors and adds warmth to the profile.
All-purpose flour: Provides the base for the cake’s soft yet sturdy texture.
Baking powder: Essential for lightness and rise.
Salt: Balances sweetness and intensifies other flavors.
Ground cinnamon: The star spice imparting warm, familiar aroma and flavor.
Ground ginger: Provides a subtle zing that complements the cinnamon beautifully.
Ground nutmeg: Adds complexity with its nutty, sweet undertone.
Apple cider: Brings moisture and a subtle fruity tang that enhances the apple essence.
Fresh grated apple: Adds fresh fruit flavor and texture; draining moisture first keeps the cake from becoming soggy.

How to Make Apple Spice Cake Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 325°F and lining a 9 x 5 loaf pan with parchment paper. Letting the parchment hang over the edges means you can lift your cake out easily once it’s baked and cooled, avoiding any crumbly mishaps.

Step 2: Cream Butter and Sugars

In your mixer bowl fitted with the paddle, cream the softened butter together with the granulated and brown sugars until the mixture turns light and fluffy, usually about 3 minutes. This step is crucial for the cake’s tender crumb and subtle sweetness throughout.

Step 3: Add Eggs and Vanilla

One by one, add the eggs, making sure each is fully incorporated before adding the next. This slow addition keeps the batter smooth. Then pour in the vanilla extract and mix just until blended—this little dash of flavor makes a big difference.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk the flour, baking powder, salt, cinnamon, ginger, and nutmeg together. Mixing these evenly ensures the spices and leavening agents are distributed perfectly for that consistent, spiced bite.

Step 5: Alternate Adding Dry Mix with Apple Cider

Add the dry ingredients to the wet mixture alternately with the apple cider, starting and ending with the dry. This technique helps maintain a tender, moist texture by balancing moisture and structure evenly.

Step 6: Fold in Grated Apple

Carefully fold the grated apples into the batter using a spatula. Avoid overmixing at this stage; you want to preserve the apple pieces’ texture without toughening the cake.

Step 7: Bake and Cool

Pour the batter into the prepared pan and bake on the middle rack for 55 to 60 minutes. Check doneness with a toothpick inserted in the center—it should come out clean or with a few moist crumbs attached. If the cake browns too fast, tent it with foil. Let it cool in the pan for 15 minutes, then lift it out using the parchment paper and finish cooling on a wire rack.

Step 8: Prepare and Drizzle the Cinnamon Glaze

Sift powdered sugar into a bowl and whisk in cream or milk along with a dash of cinnamon until smooth and shiny. Adjust thickness as needed with more powdered sugar or cream. Drizzle generously over the cooled cake to add a sweet, spicy finish that ties everything together beautifully.

How to Serve Apple Spice Cake Recipe

Garnishes

A simple dusting of powdered sugar or a sprinkle of extra cinnamon on top of the glaze can make this cake look as good as it tastes. Fresh apple slices or a few toasted walnuts add texture and visual appeal for gatherings.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. A hot cup of chai tea or freshly brewed coffee makes a perfect companion, enhancing those warm spice notes.

Creative Ways to Present

Slice the cake thick for breakfast or party platters. You can also cut it into cubes and serve alongside warm apple cider as a cozy fall dessert buffet. For a brunch twist, top slices with cream cheese frosting and candied pecans.

Make Ahead and Storage

Storing Leftovers

Store any leftover Apple Spice Cake in an airtight container at room temperature for up to two days to keep it moist and fresh. Beyond that, refrigeration helps maintain flavor but may dry the cake out slightly, so wrap tightly.

Freezing

This cake freezes beautifully. Wrap cooled slices or the whole loaf tightly in plastic wrap, then in foil, and freeze for up to three months. Thaw overnight in the fridge before serving for best results.

Reheating

Warm individual slices in the microwave for about 15 seconds or briefly in a low oven to revive the cake’s moist texture and fragrant spices. Drizzle fresh glaze after reheating for a delightful touch.

FAQs

Can I use apple juice instead of apple cider in this recipe?

While apple juice is sweeter and less tangy, it doesn’t provide the same depth of flavor or acidity as apple cider. For the best spice balance and moistness in your Apple Spice Cake Recipe, stick with apple cider.

Do I have to peel the apples for this cake?

Peeling is recommended because the peel can add a tougher texture and slightly bitter notes. Grated peeled apples blend better into the batter, giving you that tender, moist crumb perfect for this cake.

Can I make this cake dairy-free?

Yes! Substitute the butter with a dairy-free margarine or coconut oil, and use a non-dairy milk instead of cream for the glaze. The flavors still come together wonderfully with these swaps.

How long will the Apple Spice Cake stay fresh?

Freshly baked, it’s best enjoyed within 2 to 3 days when stored properly. However, freezing can extend the life up to 3 months without sacrificing taste or texture.

Can I add nuts or raisins to the batter?

Absolutely! Chopped walnuts, pecans, or raisins complement the apples and spices nicely. Fold in about 1/2 cup at the end with the grated apple for added texture and flavor complexity.

Final Thoughts

There is something truly special about this Apple Spice Cake Recipe that turns simple ingredients into a centerpiece-worthy dessert full of warmth and nostalgia. Whether you’re baking for a festive occasion or a quiet weekend treat, this cake delivers that cozy feeling in every slice. I cannot wait for you to make it and fall in love with it, too!

Apple Spice Cake Recipe

Print Recipe

★★★★★

5.1 from 11 reviews

This moist and flavorful Apple Spice Cake combines warm autumn spices with fresh grated apples and apple cider for a delightful treat. Topped with a smooth cinnamon glaze, this cake is perfect for cozy gatherings or a comforting dessert any time of year.

Author: zara
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf (about 10–12 servings) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cake Ingredients

1 cup (226 g) unsalted butter, room temperature
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) light brown sugar, packed
3 large eggs, room temperature
1 teaspoon vanilla extract
2 cups (250 g) all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/3 cup apple cider (not apple juice)
1/3 cup fresh apple, peeled and grated (drained between paper towels)

Cinnamon Glaze Ingredients

1 cup powdered sugar, sifted
2 tablespoons heavy cream or milk
1/2 teaspoon ground cinnamon

Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 9 x 5 inch loaf pan with parchment paper, allowing the parchment to hang over the sides for easy cake removal. Set aside.
Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream together the unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 3 minutes. Scrape down the bowl sides as needed.
Add Eggs: Add the eggs one at a time, fully incorporating each before adding the next. Scrape down the sides of the bowl to ensure even mixing.
Add Vanilla: Mix in vanilla extract until combined.
Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, ginger, and nutmeg.
Combine Wet and Dry Ingredients: Add the dry ingredients to the butter-egg mixture alternately with the apple cider, starting and ending with the dry ingredients, mixing to combine after each addition.
Fold in Apples: Remove the bowl from the mixer and gently fold in the grated, drained apples using a spatula. Take care not to overmix.
Bake: Transfer the batter to the prepared loaf pan and bake on the center rack for 55-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs. If the cake browns too quickly, tent with aluminum foil.
Cool the Cake: Remove the cake from the oven and cool in the pan for 15 minutes. Then lift the cake out using the parchment overhang and transfer to a wire rack to cool completely.
Prepare Cinnamon Glaze: In a medium bowl, sift powdered sugar. Add heavy cream or milk and ground cinnamon, whisking until smooth and lump-free. Adjust consistency by adding more powdered sugar if too thin, or more cream/milk if too thick.
Glaze the Cake: Drizzle the cinnamon glaze evenly over the cooled cake. Allow the glaze to set before slicing and serving.

Notes

Use fresh apple cider, not apple juice, for authentic flavor and acidity.
Grate the apple and press between paper towels to remove excess moisture to prevent sogginess.
Room temperature ingredients blend better and produce a more uniform batter.
If the cake edges brown too fast during baking, tent loosely with foil to avoid burning.
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
For a vegan version, substitute butter with a plant-based margarine, eggs with flax eggs, and use plant-based milk in the glaze.