Caramel Apple Spice Cake With Cream Cheese Frosting

Apple, spice and everything nice. That is what fall baking is all about. I made this cake for a very dear friend of mine; Annie who loves spice cakes, and she has a lot of spice herself.  A three layer moist cake with grated apples in the batter, notes of caramel and  lots of spice. Fill and slather this wonderful cake with a dose of rich indulgent cream cheese frosting, top with a generous caramel drizzle and you will make friends fast. The apples are made by tinting marzipan into various apple colors, shaping into small rounds and gently pierced with a chocolate jimmy. Happy Birthday Annie!

Notice the dark green apple top left with the worm sticking out of it? that was Seth’s idea. He is so creative. Hmmm, I wonder where he gets that from…..

Apple Spice Cake with Cream Cheese Frosting

1  1/2 Cups unsalted butter, room temp

1 Cup brown sugar, packed

2 Cups granulated sugar

1 Tbsp. molasses

1 Tbsp. golden syrup (such as Lyles Golden Syrup)

6 Lg. eggs, room temp

1 Tbsp. vanilla

3 Cups cake flour

1  1/4tsp. baking soda

1/4 tsp. kosher salt

2 Tbsp. cinnamon

1 tsp. nutmeg

1 tsp. ground ginger

1/4 tsp. ground cloves

1 Cup sour cream

3 Granny Smith apples, peeled and shredded

Cream Cheese Frosting (recipe below)

Purchased Caramel topping (for drizzle)

1. Preheat the oven to 350 degrees F. Prepare 3 nine inch pans by spraying with nonstick baking spray and lining the bottom with parchment paper.

2. Cream the butter and sugars on medium high-speed until light and fluffy. Add in the molasses and syrup. Add in the eggs one at a time and beat until combined. Add in the vanilla. In a medium bowl, combine all the dry ingredients and whisk to combine. Add one-third of the dry ingredients and alternate with the sour cream in 2 increments. Scrape down the sides of the bowl after each addition and end with flour addition. Stir in the apples until fully combined.

3. Divide the batter between 3 prepared pans and bake at 350 degrees for about 30-35 minutes. Let cool on a wire rack about 15 minutes and then remove from the pans and allow to cool completely. Fill and frost with cream cheese frosting. Drizzle with purchased caramel topping.


2 (8 oz. packages) (1 lb. total) cream cheese, softened

1/2 Cup (1 stick) butter, softened

1/4 Cup sour cream

2 teaspoons  vanilla

2 lbs. confectioners’ sugar

(optional)* 8 oz. white chocolate melted and cooled

Beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Fill and frost cooled cake or frost cupcakes with frosting.

* Suzie variation: Sometimes I like to add the white chocolate. It gives the frosting a little more body and adds a really rich flavor.

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