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Apple Spice Sheet Cake Recipe

Apple Spice Sheet Cake Recipe

Learn how to make this homemade apple spice sheet cake that's perfect for autumn baking! This easy baking recipe combines juicy apple chunks with warm cinnamon, nutmeg and allspice in a tender, moist crumb topped with silky cream cheese frosting. The best way to showcase seasonal apples!
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
35 mins
Serves:
1 cake (16 slices)
An overhead shot of a rustic wooden table displaying a freshly baked apple spice sheet cake, its golden surface dotted with visible apple pieces and warm spice specks. A perfect square slice rests on a vintage dessert plate, revealing the cake's tender, moist crumb studded with soft apple chunks. Soft natural light streams through a nearby window, highlighting the tantalizing swirls of cream cheese frosting and the delicate dusting of cinnamon on top. Scattered cinnamon sticks, fresh apple slices, and a few autumn leaves frame the cake, while steam gently rises from a mug of cider positioned alongside, creating a cozy, inviting autumn scene.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1 tsp ground nutmeg</li><li class="ingredients-single-item">½ tsp ground allspice</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">100g light brown sugar, packed</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">120ml buttermilk (or 120ml milk mixed with 1 tbsp lemon juice)</li><li class="ingredients-single-item">450g apples (about 3-4 medium), peeled, cored and diced into 1cm pieces (Granny Smith or Braeburn preferred)</li><li class="ingredients-single-item">For the frosting:</li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">300g powdered sugar, sifted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp ground cinnamon</li><li class="ingredients-single-item">Pinch of salt</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23 x 33cm (9 x 13 inch) baking pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Apple corer or sharp knife</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Line your 23 x 33cm baking pan with parchment paper, leaving some overhang on the sides to help lift the cake out later. Lightly grease any exposed areas with butter.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt until thoroughly combined. This pre-mixing ensures the spices and leavening agents will distribute evenly throughout your batter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl using an electric mixer, cream together the butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until the mixture becomes light and fluffy. This extended creaming process incorporates air into the batter, helping create a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Mix in the vanilla extract. The mixture should look smooth and glossy.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reduce the mixer speed to low and add the dry ingredients in three portions, alternating with two additions of buttermilk, beginning and ending with the dry ingredients. Mix just until combined - overmixing at this stage will develop too much gluten, resulting in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in the diced apples using a rubber spatula, ensuring they're evenly distributed throughout the batter. The apples will release moisture during baking, contributing to the cake's tenderness.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared pan, spreading it evenly to the corners with a spatula. Give the pan a gentle tap on the counter to release any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake should be golden brown and will have pulled slightly away from the edges of the pan. If the top is browning too quickly, loosely cover with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool completely in the pan set on a wire rack before frosting. This cooling period is essential - applying frosting to a warm cake will cause it to melt and slide off.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the frosting, beat cream cheese and butter together on medium-high speed until smooth and creamy, about 2 minutes. Add the powdered sugar, vanilla extract, cinnamon, and salt. Beat on low speed until combined, then increase to high and beat until fluffy and smooth, about 2 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once the cake is completely cool, use the parchment paper overhangs to lift it out of the pan. Spread the frosting evenly over the top with an offset spatula. If desired, sprinkle with a little additional cinnamon for garnish.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the cleanest slices, refrigerate the frosted cake for 30 minutes before cutting. This cake keeps beautifully at room temperature in an airtight container for up to 3 days, or refrigerated for up to 5 days. The flavor actually improves after a day as the spices meld!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Apple Spice Sheet Cake Recipe?

This cake requires all-purpose flour, baking powder, baking soda, spices (cinnamon, nutmeg, allspice), butter, granulated and brown sugars, eggs, vanilla, buttermilk, and fresh apples. The cream cheese frosting needs cream cheese, butter, powdered sugar, vanilla, and cinnamon.

How to cook Apple Spice Sheet Cake Recipe at home?

Learn how to cook Apple Spice Sheet Cake Recipe by preheating your oven to 180°C, then mix dry ingredients separately from the creamed butter and sugars. Add eggs one at a time, alternate adding dry ingredients with buttermilk, fold in diced apples, and bake in a lined sheet pan for 30-35 minutes until golden. Cool completely before topping with cream cheese frosting.

Which apple varieties work best for autumnal spiced cakes?

Firm, tart apples like Granny Smith, Braeburn, Honeycrisp or Pink Lady work best as they hold their shape while baking and provide a pleasant contrast to the sweet, spiced cake batter. These varieties maintain some texture rather than completely dissolving during the baking process.

Can I make this spiced sheet cake ahead of time for a party?

Absolutely! This cake actually improves with time as the spices meld together. You can bake it 1-2 days ahead and store unfrosted at room temperature, well-wrapped. Add the frosting up to 24 hours before serving and refrigerate. Allow it to come to room temperature before serving.

What's the secret to keeping apple cake moist for days?

The natural moisture from fresh apples helps, but the key is proper storage—keep it in an airtight container at room temperature or refrigerated. The buttermilk and butter content adds richness, while not overmixing the batter ensures a tender crumb that stays moist for up to 5 days.

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Beat on low speed until combined, then increase to high and beat until fluffy and smooth, about 2 minutes." }, { "@type": "HowToStep", "name": "Frost cake", "text": "Once the cake is completely cool, use the parchment paper overhangs to lift it out of the pan. Spread the frosting evenly over the top with an offset spatula. If desired, sprinkle with a little additional cinnamon for garnish." }, { "@type": "HowToStep", "name": "Slice and serve", "text": "For the cleanest slices, refrigerate the frosted cake for 30 minutes before cutting. This cake keeps beautifully at room temperature in an airtight container for up to 3 days, or refrigerated for up to 5 days. The flavor actually improves after a day as the spices meld!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Mei Tanaka", "datePublished": "2024-06-10", "reviewBody": "Perfectly spiced indeed! I've made this cake twice already and it's been a hit each time. The apple chunks add such nice texture and moisture to every bite. Will be making this all autumn long!", "name": "Perfect Autumn Treat", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Eliza Petrov", "datePublished": "2024-06-08", "reviewBody": "The apple chunks distribute beautifully throughout the cake, giving every bite a burst of fruity flavor. The cream cheese frosting is the perfect complement to the warm spices. My kids demolished it in one sitting!", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Alejandro Fuentes", "datePublished": "2024-06-03", "reviewBody": "This is honestly better than the bakery version I've been buying for years. The cake stays super moist even three days later, which is impressive. The balance of spices is spot on - not too strong but definitely present.", "name": "Better Than Bakery", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Henrik Johansson", "datePublished": "2024-05-29", "reviewBody": "Made this for the office and everyone requested the recipe! I used Granny Smith apples as suggested and they held their shape perfectly while providing a nice tartness against the sweet frosting. Will definitely make again!", "name": "Office Party Hit", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Malhotra", "datePublished": "2024-05-25", "reviewBody": "I've tried several apple cake recipes and this one has the ideal balance of spices and sweetness. I made a few extra and freezed the slices for later enjoyment - they thaw beautifully with no loss of texture or flavor. Perfect recipe!", "name": "Freezes Wonderfully", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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