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Apple Spice Cake with Cinnamon-Vanilla Buttercream Recipe

Apple Spice Cake with Cinnamon-Vanilla Buttercream Recipe
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★★★★★

5.2 from 11 reviews

A moist and flavorful apple spice cake infused with warm cinnamon, nutmeg, and allspice, layered and frosted with a creamy cinnamon-vanilla buttercream. Perfect for fall or any cozy occasion, this cake combines the natural sweetness of applesauce with rich spices and a luscious frosting that balances sweetness with a hint of spice.

Ingredients

Scale

Apple Spice Cake

  • 2 1/2 Cups (332g) all-purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp allspice
  • 1 Cup (226g) unsalted butter, room temperature
  • 3/4 Cup (150g) packed light or dark brown sugar
  • 1 1/4 Cups (250g) granulated sugar
  • 1 tsp pure vanilla extract
  • 1 large egg, room temperature
  • 2 1/2 Cups (605g) unsweetened applesauce

Cinnamon-Vanilla Buttercream

  • 2 Cups (452g) unsalted butter, room temperature
  • 7 Cups (840g) powdered sugar
  • 2 tsp ground cinnamon
  • 4 tsp pure vanilla extract
  • 3 Tbsp (45ml) whole milk, room temperature
  • 1/4 tsp salt

Additional Garnishes (optional)

  • 3 apple slices
  • 1 Biscoff cookie, ground into crumbs

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350ºF (175ºC). Spray the sides of three 6-inch or two 8-inch cake pans with cooking spray and line the bottoms with wax or parchment paper circles to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice until evenly combined. Set aside.
  3. Cream butter and sugars: Using a stand mixer fitted with the paddle attachment, beat the butter on high speed until light and creamy, about 2 minutes. Add the brown sugar and granulated sugar and beat on medium-high speed until light and fluffy, about 2-3 minutes. Scrape the bowl as needed.
  4. Add vanilla and egg: Reduce mixer speed to low, add the vanilla extract and egg, then increase speed to medium and beat for 1 full minute to incorporate well.
  5. Combine flour and applesauce: On low speed, add the flour mixture in three parts, alternating with the applesauce, beginning and ending with the flour mixture. After the last flour addition, turn off the mixer and gently fold the batter by hand to ensure everything is fully combined. The batter will be thick.
  6. Divide and bake: Divide the batter evenly among the prepared pans, filling each no more than 2/3 full. Smooth the tops and bake for 36-42 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely before frosting.
  7. Prepare buttercream sugar mixture: In a large bowl, whisk together the powdered sugar and ground cinnamon. Set aside.
  8. Cream butter for frosting: Beat the butter on medium-high speed until light and creamy, about 5 minutes, scraping down the bowl occasionally.
  9. Add powdered sugar mixture: Gradually add the powdered sugar and cinnamon mixture a few cups at a time, mixing on medium speed until fully incorporated. Scrape the bowl as needed.
  10. Incorporate remaining frosting ingredients: Reduce mixer speed to low, add vanilla extract, whole milk, and salt. Continue mixing on low speed until the frosting is smooth and fully combined, about 1-2 minutes.
  11. Assemble and crumb coat: Once cake layers are completely cooled, level them as desired. Spread cinnamon-vanilla buttercream between layers to fill, then stack. Apply a thin crumb coat all over the cake and refrigerate for 20-30 minutes to firm the frosting.
  12. Final frosting and decoration: Smooth the frosting for a clean finish. Chill the cake an additional 10-15 minutes. Fit a piping bag with Wilton Tip 4B, fill with remaining buttercream, and pipe a shell border around the bottom edge and a braided border along the top edge. Garnish with apple slices and Biscoff cookie crumbs if desired.

Notes

  • Make Ahead Tips: Cake layers can be baked and stored wrapped in plastic wrap at room temperature for up to 2 days, or frozen for up to 2 months. Thaw completely before frosting.
  • The cinnamon-vanilla buttercream can be made ahead and refrigerated in an airtight container for up to 2 weeks. Bring it back to room temperature and re-whip before using for best texture.
  • For best results, use room temperature ingredients including butter, egg, and milk to ensure smooth batter and frosting consistency.
  • If you prefer a less sweet cake, reduce the granulated sugar slightly by 1/4 cup (50g).
  • You can substitute applesauce with equal parts grated apple, but the texture and moisture may vary slightly.

Nutrition

Keywords: apple spice cake, cinnamon vanilla buttercream, fall dessert, apple cake, spiced cake, homemade cake, moist spice cake, autumn baking

Find it online: https://kitchenwithkai.com/apple-spice-cake-with-cinnamon-vanilla-buttercream-recipe/