The best Caramel Apple Spice Cake Recipe

Hey, picture this: It’s a chilly evening, you’re wrapped in a blanket, and suddenly your brain screams “I NEED something cozy, sweet, and a little spicy right now.” Enter this caramel apple spice cake — the ultimate fall hug in cake form. It’s moist, packed with real apple chunks, warm spices that smell like heaven, and topped with that gooey caramel that makes you weak in the knees. And guess what? It’s not some fussy, multi-hour ordeal. You can totally pull this off without losing your mind (or burning the kitchen down). Let’s dive in, friend!

Why This Recipe is Awesome

Look, there are a million apple cake recipes out there, but this one? It’s the best caramel apple spice cake because it hits every note perfectly. Moist crumb from fresh apples and oil, that classic spice kick (cinnamon, nutmeg, the works), and caramel that’s basically dessert crack.

It’s forgiving AF — even if you’re not a pro baker, it turns out amazing. No creaming butter for 10 minutes or sifting flour like you’re in a baking competition. Plus, it screams “fall vibes” without being basic. Your friends will think you’re a wizard, but really, you’re just following these steps. Win-win.

Ingredients You’ll Need

Grab these bad boys — nothing too weird or expensive:

• For the cake:
  • 2 cups all-purpose flour (spoon it in, don’t pack it like you’re mad at it)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp salt (don’t skip — it makes the flavors pop)
  • 1½ tsp ground cinnamon
  • ¾ tsp ground nutmeg
  • ½ tsp ground ginger (optional but yum)
  • ½ tsp ground cloves (optional, for extra cozy)
  • ⅔ cup packed dark brown sugar
  • ⅓ cup granulated sugar
  • 4 large eggs (room temp if you’re fancy)
  • ¾ cup vegetable oil or sunflower oil (keeps it super moist)
  • 1 cup unsweetened applesauce (secret moisture weapon)
  • 2 cups diced peeled apples (about 2-3 medium apples — Granny Smith or Honeycrisp rock here)
  • 1 Tbsp light brown sugar + 1 tsp cinnamon (for tossing the apples)
• For the caramel topping/frosting:
  • ½ cup caramel sauce (store-bought or homemade — go homemade if you want bragging rights)
  • Optional: 1 tub vanilla or cream cheese frosting + 3-4 Tbsp caramel sauce mixed in for a quick caramel buttercream vibe

See? Straightforward. No hunting for unicorn ingredients.

Step-by-Step Instructions

1. Preheat and prep. Crank your oven to 350°F (175°C). Grease and flour a 9×13-inch pan (or two 8-inch rounds if you’re feeling layer-cake fancy). Easy peasy.
2. Toss those apples. Dice your apples, then mix them with 1 Tbsp brown sugar and 1 tsp cinnamon in a bowl. Let ’em hang out — this makes them extra flavorful and juicy.
3. Whisk the dry stuff. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set it aside like it’s on timeout.
4. Mix the wet team. In a big bowl, beat the brown sugar, granulated sugar, eggs, oil, and applesauce until smooth and happy (about 2 minutes with a hand mixer or strong spoon action).
5. Combine gently. Add the dry ingredients to the wet in two batches, mixing just until combined. Don’t overmix — we’re not kneading bread here.
6. Fold in apples. Stir in your cinnamon-sugared apple chunks. Batter will be thick and chunky — that’s the good stuff.
7. Bake it. Pour into your prepared pan(s). Bake 35-45 minutes (9×13) or 28-35 minutes (rounds), until a toothpick comes out clean or with a few moist crumbs. Let cool completely in the pan on a wire rack.
8. Caramel time. Once cool, drizzle generously with caramel sauce. Or mix some caramel into frosting and spread it on like you’re frosting a cloud. Extra caramel drizzle on top? Always yes.

Boom — you’re done. Smells insane already, right?

Common Mistakes to Avoid

• Skipping the preheat. Rookie move. Your cake will cook unevenly and sink like a sad soufflé.
• Overmixing the batter. After adding flour, stir just until no streaks remain. Overdoing it = tough cake. Nobody wants that.
• Using super sweet apples without balancing. Tart apples (Granny Smith) cut through the sweetness way better than all-sweet ones.
• Drizzling caramel on a hot cake. It’ll just melt into a puddle. Wait till it’s fully cool, impatient friend.
• Forgetting to grease the pan properly. Stuck cake = heartbreak. Use butter + flour or baking spray like your happiness depends on it.

Alternatives & Substitutions

Gluten-free? Swap in a 1:1 GF flour blend — works great here.

No applesauce? Use an extra ½ cup oil or mashed banana (it’ll add a fun twist).

Want it vegan? Sub eggs with flax eggs (1 Tbsp ground flax + 3 Tbsp water per egg) and use plant-based oil/caramel.

Out of caramel sauce? Make a quick one: melt ½ cup brown sugar + 3 Tbsp butter + ¼ cup cream, stir till smooth. Or cheat with store-bought — no judgment.

Spice haters (who are you?): Dial back the spices or use a plain spice cake mix shortcut version.

IMO, fresh apples > pie filling for texture, but if you’re in a rush, a can of apple pie filling dumped in works for a dump-cake vibe.

FAQs

Can I make this ahead of time?

Heck yes! Bake the cake up to 2 days ahead, store covered at room temp. Frost/drizzle the day you serve. Caramel soaks in nicely overnight — bonus flavor.

Is this cake super sweet?

It’s balanced — the spices and tart apples cut the caramel richness. But if you’re sugar-sensitive, cut the brown sugar a tad or use less drizzle.

Can I turn this into cupcakes?

Totally! Fill liners ¾ full, bake 18-22 minutes. Frost with caramel buttercream and drizzle. Instant party hit.

What if I don’t have nutmeg or cloves?

Skip ’em or sub extra cinnamon. Still delicious — the cinnamon and apples carry it.

How do I store leftovers?

Airtight container at room temp for 3 days, fridge for up to a week. (Pro tip: Warm a slice for 10 seconds in microwave — mind-blowing.)

Can I freeze it?

Freeze unfrosted cake wrapped tight for 2 months. Thaw, then caramel-ize. Frosted slices freeze okay too, but caramel might get sticky.

Why is my cake dense?

Probably overmixed or old leavening agents. Check expiration dates on baking powder/soda — they’re sneaky quitters.

Final Thoughts

There you have it — the best caramel apple spice cake that’ll make your kitchen smell like pure autumn joy. It’s easy enough for a lazy weekend bake but impressive enough to share (or hoard, no one’s judging). Whip this up, pour yourself a hot drink, and bask in the compliments. You’ve just leveled up your cozy game.

Now go make it before apple season ghosts us again. Tag me if you bake it — I wanna see your caramel drips! You’ve got this. 🍎✨

Related Recipes

• No-Bake Apple Butter Cheesecake Recipe
• Raspberry lemon heaven cupcakes Recipe
• Caramel Apple Cheesecake Recipe