Apple Spice Cake

Cinnamon. Nutmeg. Clove. And ginger. Does it get any more fall than that? The warm toasty spices of autumn that smell like leaves changing color and morning frost. They taste the way sitting in a snuggly blanket with a cup of hot tea feels. Cozy. Comforting.

Our summers here in Northern British Columbia are short and sweet so I am intentional about soaking them in. Days spent by the lake or in the backyard. Attempting to grow a garden and picking all the wild berries possible. It comes as no surprise though as August nights start to cool off and before you know it the leaves rustling by the autumn wind soon start to change.

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I held onto summer for as long as I could but seeing as the girls officially went back to school this week, I decided it was time to update my spice cabinet and prepare for fall. Jars of cinnamon, clove, nutmeg, ginger, allspice, and cardamon have been replenished and ready for baking.

Spice Cake Memories

First up, spice cake. My Grandma Anderson made a mean spice cake. She would take out her 9×13 pyrex glass baking dish, a large mixing bowl, and start whisking away. If we were lucky she would let us grandkids lick the spatula when she was done.

How To Make Apple Spice Cake

Spice cake is delicious served on its own as a snack, but I knew I could really take this one to the next level with the addition of caramelized apples and white chocolate. Sweet dairy-free whipped white chocolate cinnamon buttercream frosting compliments the spicey warm cake layers and the caramelized apple filling, with a hint of salt, brings this cake together.

The spice cake layers are really simple. It’s my go-to vanilla cake with brown sugar, those warm aforementioned fall spices, and some shredded apple. See…nothing too intimidating there.

How To Make Caramelized Apple Filling

Next up, comes the caramelized apples. Grab whatever kind of apple you have handy, I used Gala because that’s what my kids eat, but if I were to be choosy I would personally go for a tart Granny Smith. But I digress, just use what you got.

Peel them, dice them up, and throw them in a pan of melted dairy-free butter and brown sugar. So easy. So magical. Let it cook down over medium heat until the apples are tender. Let them cool under lock and key so you don’t eat them all before you use them in the cake. For reals…?

White Chocolate Buttercream Frosting

Have you ever tried apple and white chocolate before? No? You really should. Because it’s totally amazing! I had a girlfriend sell me on this idea and she was right. Flavor match made in tastebud heaven. Naturally, I had to make a white chocolate buttercream to go with this apple spice cake and used a little dash of cinnamon to tie in those cake spices.

I folded in the caramelized apples with this buttercream for the filling and used it straight for the rest of the cake. Topped with apple fig newtons, yes fig newtons, because those little devils are tasty and totally nostalgic, and called this delightful slice of autumn awesomeness Apple Spice cake.

Autumn Baking Ideas

In that cozy fall baking mood? Here are a few other autumn-inspired treats that are a must-try!

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Apple Spice Cake

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5 from 2 reviews

  • Author: Katie
  • Total Time: 2 Hrs 25 Mins
  • Yield: 14 Slices 1x


Moist dairy-free layers of apple spice cake with caramelized apple filling and covered with whipped cinnamon white chocolate buttercream frosting. The perfect decadent autumn dessert.




  • ½ cup dairy-free salted butter, room temp.

  • ⅓ cup all-vegetable oil

  • 1 ½ cups brown sugar

  • ½ cup egg whites (approx 4 egg whites)

  • ⅓ cup dairy-free yogurt

  • 1 tbsp. vanilla extract

  • 2 ½ cups cake flour, sifted

  • 2 tsp. cinnamon

  • ½ tsp. nutmeg

  • ½ tsp. cloves

  • 1 ½ tsp. baking powder

  • ½ tsp. baking soda

  • 1 tsp. sea salt

  • ½ cup almond milk

  • 1 cup shredded apple


  • 4 apples, peeled and chopped

  • ¼ cup dairy-free salted butter

  • ⅓ cup brown sugar


  • 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



  1. Preheat the oven to 350 degrees and prepare two 8-inch round cake pans with non-stick baking spray.

  2. In the bowl of a stand mixer cream butter, oil, and brown sugar on high for 2 minutes with the whisk attachment.

  3. Add egg whites and mix on high for 2 minutes.

  4. Add yogurt and vanilla extract and mix on high for 2 minutes.

  5. Combine all the dry ingredients into the mixer and mix on low

  6. While the mixer is on low slowly pour in the almond milk and mix until combined. Be careful to not overmix the batter.

  7. Add the shredded apple to the batter and fold gently with a spatula until just combined.

  8. Divide batter between pans and bake for 20-25 minutes or until a toothpick comes out with a few crumbs.

  9. Cool in pans for 10 minutes and then invert on a cooling rack to fully cool.


  1. In a large pan, melt the butter and brown sugar over medium heat.

  2. Add the chopped apples and bring to a boil. Reduce the heat to low and allow it to simmer until the apples are tender. This should take approximately 10 minutes. Stir occasionally.

  3. Allow to fully cool before using in the cake.

  4. Once fully cooled, set aside ½ cup of the caramelized apples for decor if so desired. Add 2 cups of the cinnamon white chocolate buttercream into the cooled carmelized apples and mix until fully incorporated.


  1. In the bowl of a stand mixer cream the butter and shortening on high speed with the paddle attachment until light and fluffy. This should take approximately 5-10 minutes.

  2. Add the icing sugar, salt, cinnamon, and vanilla extract and mix on low until combined.

  3. In a microwave-safe bowl, heat the white chocolate chips in 30-second intervals until fully melted. Make sure to stir after each interval.

  4. With the mixer on low, slowly pour in the melted white chocolate.

  5. Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

  6. Divide the buttercream in half.
  7. Add 2 cups of the cooled carmelized apples into one half of the buttercream and mix until fully incorporated. This will be used as the filling.


  1. Place one leveled layer of apple spice cake on a cake board or plate. Top with all of the caramelized apple and buttercream mixture filling.

  2. Place the next leveled cake layer on top, cut side down, and apply a thin coat of remaining buttercream all over the cake. Refrigerate for 20 minutes.

  3. I generally apply another layer of buttercream at this step but decided to leave this cake semi-naked. Feel free to do a final buttercream layer or leave it as is for a rustic appeal.

  4. Decorate as you please. I used a Wilton 1M piping tip and piped small ruffles around the top border and placed an apple Fig Newton bar between each ruffle. Inside the buttercream border, I used the set aside caramelized apples and placed them in a ring pattern. Enjoy.

  • Prep Time: 2 Hrs
  • Cook Time: 25 Mins
  • Category: Cakes
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 Slice
  • Calories: 776
  • Sugar: 72 Grams
  • Sodium: 194 Miligrams
  • Fat: 40 Grams
  • Saturated Fat: 25 Grams
  • Unsaturated Fat: 10 Grams
  • Trans Fat: 2 Grams
  • Carbohydrates: 97 Grams
  • Fiber: 2 Grams
  • Protein: 7 Grams
  • Cholesterol: 161 Miligrams

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  1. I made the cake and filling recipe for my mom’s birthday cake and everyone loved it. The cake flour makes it so light and tender and adding the cooked apples to the frosting filling is delicious. I made a browned butter buttercream for the outside frosting and the nuttiness of the browned butter was so good with the apple.

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