apple butter cake

Apple Butter Cake is a two-layer cake flavored with homemade apple butter and apple pie spice and covered in a frosting made with apple cider for an apple taste in every bite.

Apple Butter Cake

(2 sticks or 227 grams) butter, (melted)

(245 grams) milk

apple butter

(200 g) granulated sugar

(200 g) brown sugar

eggs

vanilla extract

(250 g) all-purpose flour

baking soda

apple pie spice

confectioners' sugar

vanilla

cinnamon

apple cider

Make cake. Preheat oven. Spray cake pans and line with parchment paper.

Preheat the oven to 350°F. Spray two 8-inch round pans with nonstick cooking spray and line each with parchment paper.

In large bowl, whisk together butter, milk, apple butter, and both sugars.

In a large bowl, whisk together butter, milk, apple butter, granulated sugar, and brown sugar.

Blend in eggs and vanilla.

Add flour, baking soda, and apple pie spice.

Add flour, baking soda, and apple pie spice. Whisk until blended.

Pour batter into prepared pans. Bake.

Pour batter evenly into prepared round pans. Bake 16 minutes. The cakes are done when a clean toothpick is inserted and comes out clean with no wet batter. The tops should also be springy.

Remove from oven and let cool as you make frosting.

Remove from the oven and let cool as you make the frosting.

Cake

Make frosting. Whip butter until soft.

In the bowl of a stand mixer (or using a hand mixer), whip butter until soft.

Add confectioners&#39; sugar, vanilla, cinnamon, and apple cider. Whip until smooth.

Add in confectioners&#039; sugar, vanilla, cinnamon, and apple cider. Whip until fully combined and smooth.

Frost the cooled cake and serve.

Frosting

Super moist spice cake baked with apple butter, fresh apples, and topped with whipped cream cheese frosting.

Apple Butter Spice Cake

(330 grams) all purpose flour*

tsp baking powder

tsp baking soda

tsp salt

ginger

tsp cardamom

nutmeg

clove

(225 grams) vegetable oil, oil

(200 grams) light brown sugar, packed

(100 grams) granulated sugar

tbsp vanilla extract

Granny Smith apples (about 2 apples)

(120 milliliters) milk

oz full fat cream cheese,

(240 milliliters) heavy whipping cream

walnuts

Preheat the oven to 350F and grease a 9&#215;13 baking pan. Line with parchment paper and set aside.

Whisk together the flour, salt, baking soda, baking powder, and spices in a medium bowl and set aside.

In a large mixing bowl, whisk together the oil, sugars, vanilla, eggs, and apple butter. Mix in the grated apples.

Whisk in half of the dry ingredients. Just before combined, whisk in the milk. Then whisk in the rest of the dry ingredients. 

Pour the batter into the baking pan and spread even. Bake for 35-40 minutes, or until a toothpick in the center comes out clean with a few moist crumbs.

Allow the cake to cool completely before frosting.

Add the chilled cream cheese and sugar to the bowl of a stand mixer with the whisk attachment.

Whip the cream cheese on high speed until smooth.

With the mixer on medium-high speed, slowly pour in the heavy cream. Continue to whip on high speed for about 3 minutes, or until the frosting is light and fluffy.

Spread the frosting on the cooled cake and top with a few spoonfuls of apple butter. Gently swirl into the frosting and top with a sprinkle of walnuts. Enjoy!

Whipped Cream Cheese Frosting

Couldn't help myself and had to make this the second I saw it posted! The only change I had to make was the shredded apple type, as I couldn't find granny smith anywhere (tired three different stores). This recipe is FANTASTIC and plan on making it every Fall from now on.

My in-laws are from New England and have strong feelings about apple-flavored desserts - as far as they're concerned apple cider donuts don't exist outside of the northeast. So when I say that I had the audacity to make this for them and they LOVED IT, that is nothing short of sorcery. This cake is the perfect level of moist, soft and not gummy, and has a strong apple flavor that comes through without fighting with the spices. And the whipped cream cheese frosting with apple butter swirls complements the cake without overpowering it and adds a phenomenal creaminess. This cake is going to be a regular part of my autumn baking rotation.

This frosting is my new favorite thing! Lumpy cream cheese is THE WORST, but this was so easy! Thanks for making my life easier!

The cake was really good, but the frosting was spectacular. I don’t know that I have made cream cheese frosting that way, but it is going to be my “go to” now! A great recipe overall, thanks Jenna!

Made this cake today and it’s delicious!  A couple notes: 
- I followed the cake portion of the recipe exactly and the cake came out huge! It was twice as thick as the recipe pictures above (not that I’m complaining though). Because of this, it took about 50-55 minutes to cook through. Next time I think I’ll spread the batter between two 9” round pans to make a layered cake. 
- I added 1 tsp of vanilla extract to the frosting (just out of habit). 
- I didn’t have any walnuts on hand so I used chopped, toasted pecans instead.
Loved this recipe and will be keeping it as a staple in our home!

So good and works both times I've made it so far. Once I did gluten free with almond flour and a little coconut flour, which worked out great except a little oily but that make it turn caramelized with the butter I used to grease my pan with. The next time I did it to recipe and it was equally as good, moist and a family favorite. Still haven't made the whipped cream for it because it's just so good as is it doesn't last very long for me to remember to go get the ingredients.

Making this now for a Halloween party! Can't wait to try it. I think there is a typo the 1/2 cup of milk is 120ml not 240ml!

Apple butter cake is a moist and rich spice cake made with apple butter, brown sugar, cinnamon and more, then topped with cream cheese frosting.

Apple Butter Cake with Cream Cheese Frosting

unsalted butter, melted but not hot ((1 1/2 sticks))

brown sugar

sugar

milk

all-purpose flour

baking powder

salt

unsalted butter, room temperature ((1 stick))

cream

confectioner's sugar

milk or cream ((can use more if needed to reach the desired consistency))

Preheat the oven to 325 degrees F. Spray a 13x9-inch baking pan with nonstick spray.

In a large bowl, combine the melted butter, brown sugar, granulated sugar, eggs, milk, apple butter and vanilla. Mix well with an electric mixer on medium speed and set aside.

In another bowl, add the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk well.

Add the dry ingredients to the liquid ingredients and mix with an electric mixer on medium speed until well combined. Be careful not to mix for too long. Don&#39;t mix over about 40 seconds. Scrape down the sides of the bowl, then mix again for only about 10-15 seconds more.

Pour the batter into the prepared pan and bake at 325 degrees F for approximately 40-45 minutes. The cake will bake somewhat flat on the top. The cake is done when a toothpick inserted into the center comes out with either a few moist crumbs on it or clean, but no raw batter.

Remove the baked cake from the oven and set on a cooling rack to cool completely before adding the frosting.

For the cake:

In a bowl, add the room-temperature butter and cream cheese and mix well with an electric mixer on medium to medium-high until smooth.

Add in the salt, cinnamon, vanilla, confectioners sugar and milk. Mix on medium until well combined.

Check the consistency. If it’s too thick, add a teaspoon of milk and mix again.

Add to cooled cake.

For the frosting:

A soft and moist sponge cake with layers of apple butter and cream cheese frosting.

ml all purpose flour

potato starch (corn starch)

tbsp baking powder

Tbsp unsalted butter (melted, brought to room temperature)

mini chocolate chips (bittersweet (optional))

apples (peeled, cored, chopped to about 1 inch pieces)

lemon

tsp vanilla extract

oz cream cheese

heavy cream

lemon juice

apple juice

semi-sweet chocolate

Tbsp heavy cream (boiling hot)

Combine 8 apples, 3/4 cup sugar and lemon juice in saucepan and bring to boil.

Cook on medium heat for about 30 minutes, stirring often until almost all moisture has evaporated, the apples are translucent and mash easily.

Pass cooked apples through a sieve or puree them with a handheld immersion blender until smooth. Add 1 tsp vanilla extract and stir until fully incorporated. Cover and allow to come to room temperature; set aside.

How to make the Apple Butter

In a mixer, whip 4 eggs for about 4 minutes on high, then without stopping the mixer start to slowly pour in 3/4 cup of sugar. Whip for another 6-7 minutes on high.

Sift together 1 cup flour, 1 tbsp baking powder, and 1/2 cup corn starch.

Fold the dry ingredients into the whipped eggs in thirds, folding carefully to not deflate the batter until no streaks of flour are seen. Add room temperature melted butter and fold again until incorporated.

Pour the batter into 16" x 11" parchment lined baking sheet. Even it out with a spatula. Sprinkle with the mini chocolate chips. Bake in a preheated to 350F oven for about 20 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven, transfer the parchment paper with the cake to a cooling rack.

How to make the sponge cake for the Apple Butter Cake

In a bowl, whisk together 8 oz cream cheese and 1/2 cup sugar, stopping to scrape down the bottom of the bowl several times, on high until cream cheese is smooth and lump-free, about 3 minutes.

Add 3/4 cup heavy whipping cream, 1 tsp vanilla extract and 1 Tbsp lemon juice, then continue whipping until the cream is fluffy and increased in volume. Take care not to overwhip or the frosting will separate and become grainy. (if it does start to look grainy add heavy whipping cream one tablespoon at a time and continue whisking until the frosting is smooth again). Refrigerate until ready to use.

Meanwhile make the Cream Cheese frosting:

Measure out where the middle of the cake is and cut the cake in two, this will give you 2 halves that will become 2 layers of the cake. Peel the cake off parchment paper.

Put a dab of frosting onto a serving platter. Place 1 half of the cake and press to adhere. Drizzle or brush on half of the apple juice mixture onto the cake. Top with the apple butter and spread around until even layer forms. Top with the second cake layer. Brush on or drizzle the remaining apple juice mixture. Add the Cream Cheese Frosting and even it out. Refrigerate overnight.

Assemble the Apple Butter Cake

Trim down all 4 sides of the cake with a sharp thin knife, revealing the layers of the cake.

Trim the sides

Pour hot heavy cream over chocolate chips. Let sit for 2 minutes. Stir until smooth. Add chocolate to a ziplock bag and snip the end. Drizzle the chocolate in a zig-zag pattern over the cake, then repeat in the opposite direction.

Drizzle

by making 4 even strips down the long side of the cake, then cutting in the opposite directions into 3 even strips. This will give you 16 pieces. Refrigerate the cake until ready to serve.

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Top Tags

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The most viewed apple butter cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine