Cinnamon. Nutmeg. Clove. Ginger. Those warm, toasty autumn spices smell like leaves turning and cold morning air. They taste like wrapping yourself in a cozy blanket with a cup of hot tea — comforting and familiar.
Summers in Northern British Columbia are short and precious, so I savor them: days at the lake, time in the backyard, a small garden and foraging wild berries. Still, when August evenings grow crisp and the wind stirs the trees, I know it’s time to reach for the spice jars and prepare for fall baking.
Note: This post contains affiliate links to which I earn a small commission, at no extra cost to you. Thank you for supporting CAKED by Katie.
I held onto summer as long as I could, but with the kids back at school, I refreshed my spice cabinet for the season. Jars of cinnamon, clove, nutmeg, ginger, allspice, and cardamom were replenished and ready for baking.
Spice Cake Memories
First up: spice cake. My Grandma Anderson made the best spice cake. She’d pull out a 9×13 Pyrex, a big mixing bowl, and get to whisking. If we were lucky, the grandkids got to lick the spatula when she finished.
How To Make Apple Spice Cake
Spice cake is lovely on its own, but I elevate it with caramelized apples and whipped white chocolate buttercream. The dairy-free cinnamon white chocolate buttercream complements the warm, spiced cake, and the salted caramelized apples add a sweet, balanced finish.
The cake layers themselves are straightforward: my go-to vanilla base with brown sugar, fall spices, and shredded apple folded in. Nothing intimidating — just cozy and delicious.
How To Make Caramelized Apple Filling
Caramelized apples are the next layer of magic. Use whatever apples you have on hand — I used Gala because my kids love them, but tart Granny Smiths work beautifully if you prefer more tang.
Peel and dice the apples, then sauté them in dairy-free butter and brown sugar over medium heat until tender and syrupy. Let them cool completely; otherwise you’ll be tempted to snack on them before assembling the cake.
White Chocolate Buttercream Frosting
Apple and white chocolate are surprisingly perfect together. I make a whipped white chocolate buttercream with a touch of cinnamon to echo the cake spices. A portion of the caramelized apples gets folded into part of the frosting to create a luscious filling, while the remaining buttercream covers the cake.
For nostalgia and texture, I topped the cake with apple Fig Newtons. They’re optional, but their familiar flavor paired well with the spiced layers and caramelized filling.
Autumn Baking Ideas
Feeling inspired to bake more this fall? Try these autumn-inspired treats:
- Sweet Potato Pie Cake
- Chai Oatmeal Cookies
- Almond Chai Cake
- Pumpkin Spice Donuts
- Spiced Pear Donuts
- Fall Pumpkin Bread
Apple Spice Cake
5 from 2 reviews
- Author: Katie
- Total Time: 2 Hrs 25 Mins
- Yield: 14 Slices
Description
Moist dairy-free apple spice cake layers filled with caramelized apples and finished with whipped cinnamon white chocolate buttercream. A decadent, cozy dessert perfect for autumn gatherings.
Ingredients
APPLE SPICE CAKE
- 1/2 cup dairy-free salted butter, room temp.
- 1/3 cup vegetable oil
- 1 1/2 cups brown sugar
- 1/2 cup egg whites (approx 4 egg whites)
- 1/3 cup dairy-free yogurt
- 1 tbsp vanilla extract
- 2 1/2 cups cake flour, sifted
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
- 1/2 cup almond milk
- 1 cup shredded apple
CARAMELIZED APPLE FILLING
- 4 apples, peeled and chopped
- 1/4 cup dairy-free salted butter
- 1/3 cup brown sugar
CINNAMON WHITE CHOCOLATE BUTTERCREAM
- 1 cup dairy-free salted butter, room temp.
- 1 cup vegetable shortening
- 6 cups icing sugar
- 1 tsp fine sea salt
- 1 tbsp cinnamon
- 1 tbsp vanilla extract
- 1 cup dairy-free white chocolate chips, melted
- optional: apple Fig Newtons for decor
Instructions
APPLE SPICE CAKE
- Preheat oven to 350°F and prepare two 8-inch round cake pans with non-stick baking spray.
- In a stand mixer, cream butter, oil, and brown sugar on high for 2 minutes with the whisk attachment.
- Add egg whites and mix on high for 2 minutes.
- Add yogurt and vanilla extract and mix on high for 2 minutes.
- Add the dry ingredients to the mixer and blend on low.
- With the mixer on low, slowly pour in the almond milk and mix until combined; avoid overmixing.
- Fold in the shredded apple with a spatula until just combined.
- Divide the batter between pans and bake 20–25 minutes, or until a toothpick comes out with a few crumbs.
- Cool in pans 10 minutes, then invert onto a rack to cool completely.
CARAMELIZED APPLE FILLING
- In a large pan, melt butter and brown sugar over medium heat.
- Add chopped apples and bring to a boil, then reduce heat and simmer until apples are tender (about 10 minutes), stirring occasionally.
- Let the apples cool completely before using.
- Reserve 1/2 cup of the caramelized apples for decoration if desired. Mix 2 cups of the cooled caramelized apples into 2 cups of cinnamon white chocolate buttercream to create the filling.
CINNAMON WHITE CHOCOLATE BUTTERCREAM
- Cream butter and shortening on high with the paddle attachment until light and fluffy (5–10 minutes).
- Add icing sugar, salt, cinnamon, and vanilla and mix on low until combined.
- Melt white chocolate chips in 30-second intervals in a microwave-safe bowl, stirring between intervals.
- With the mixer on low, slowly pour in the melted white chocolate.
- Increase mixer to high and beat 5 minutes until smooth and creamy, scraping the bowl as needed.
- Divide the buttercream in half. Stir 2 cups of the cooled caramelized apples into one half to use as the filling.
CAKE ASSEMBLY
- Place one leveled cake layer on a board or plate. Top with all of the caramelized apple and buttercream filling.
- Place the second leveled layer on top (cut side down). Apply a thin coat of the remaining buttercream and refrigerate 20 minutes.
- Optionally apply a final layer of buttercream for a fully frosted cake, or leave semi-naked for a rustic look.
- Decorate as desired. I piped small ruffles around the top border and placed apple Fig Newton bars between each ruffle, then arranged the reserved caramelized apples in a ring inside the border. Enjoy.
Equipment
8 Inch Cake Pan
Wilton 1M Piping Tip
Disposable 12″ Piping Bag
Wilton Icing Smoother
KitchenAid Mixer 4.5 QT.
9 Inch Angled Icing Spatula
- Prep Time: 2 Hrs
- Cook Time: 25 Mins
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 776
- Sugar: 72 g
- Sodium: 194 mg
- Fat: 40 g
- Saturated Fat: 25 g
- Unsaturated Fat: 10 g
- Trans Fat: 2 g
- Carbohydrates: 97 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 161 mg