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. Try my Apple Bundt Cake for another spiced cake with apple flavor.
Apple Butter Cake
There are no apples to peel and cut up for this recipe. But, you will still get an apple spice taste in every bite. From the homemade apple butter and homemade apple pie spice in the cake to the homemade apple cider in the frosting, there is no shortage of apple flavor.
Apple Butter Cake Ingredients
This recipe is all about the apple flavor from ingredients you can make at home!
Apple Butter: Apple butter can be made in a slow cooker and be used more than just as a spread. I love my homemade recipe, but you can absolutely use store-bought. Readers have also mentioned that they use this base apple butter cake recipe to make a pumpkin butter cake by replacing the apple butter with pumpkin butter.
Apple Pie Spice: It’s easy to make your own spice to have on hand for all your fall recipes. The link goes to my homemade recipe, but this is also an available spice in grocery stores.
Apple Cider: It’s refreshing to have this around the house, and you can make it with the kinds of apples you like to eat. It’s a non-alcoholic beverage suitable for all ages! In a pinch, you can use Apple Juice, but the cake will be much sweeter.
How to Frost the Apple Butter Cake
To frost a layer cake, a rotating cake stand comes in handy. (A Lazy Susan will also work.) But, the cake can still be successfully frosted without a stand. You will notice that this cake is not completely covered in frosting; it is a naked cake.
- Place your first layer on your cake stand. Put a large dollop of frosting on it and use a small offset spatula to make frosting an even layer. Some frosting should “spill out” the sides and that is exactly what you want.
- Add the second cake layer on top of the frosted layer. Spread the ‘spilled’ frosting around the cake. (It will not be completely covered, hence, the ‘naked cake’.)
- Smooth the remaining frosting on top.
Pro Tip: Pop your cake stand right on top of a rotating cake stand. So much easier when you are frosting!
Can I Use a Different Size Pan?
If you do not want to make a layer cake you can make this recipe in a 9×13 pan. Bake at 350°F for 35-45 minutes, or until an inserted toothpick is removed with crumbs, but no wet batter.
If you want to make cupcakes, they are baked at 350°F for 18-22 minutes.
How to Store Apple Butter Cake
This cake can be stored in an airtight container in the refrigerator for up to 4 days.
This cake will freeze nicely, but if you have frosted it, it will not be pretty. I recommend freezing the individual layers by wrapping them in plastic wrap and then placing them in a freezer-safe sealable plastic bag. It should last up to 3 months in the freezer. When you are ready to assemble the cake, remove it from the freezer and allow it to sit out for about 30 minutes and then frost.
More Apple Desserts
Apple Butter Cake
Ingredients
Cake
- 1 cup (2 sticks / 227 g) unsalted butter, melted
- 1 cup (245 g) whole milk, room temperature
- ½ cup (125 g) apple butter
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon apple pie spice
Frosting
- ½ cup (1 stick / 113 g) unsalted butter, softened to room temperature
- 4 cups (500 g) confectioners' sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ cup (60 g) apple cider
Instructions
Cake
- Preheat the oven to 350°F. Spray two 8-inch round pans with nonstick cooking spray and line each with parchment paper.
- In a large bowl, whisk together butter, milk, apple butter, granulated sugar, and brown sugar.
- Blend in eggs and vanilla until smooth.
- Add flour, baking soda, and apple pie spice. Whisk until blended.
- Pour batter evenly into prepared round pans. Bake 16 minutes. The cakes are done when a clean toothpick is inserted and comes out with crumbs but no wet batter. The tops should also be springy. (Every oven is different so keep an eye on them.)
- Remove from the oven and let cool as you make the frosting.
Frosting
- In the bowl of a stand mixer (or using a hand mixer), whip butter until soft.
- Add in confectioners' sugar, vanilla, cinnamon, and apple cider. Whip until fully combined and smooth.
- Frost the cooled cake and serve.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
This recipe was inspired by the best cake recipe’s Apple Butter Sheet Cake recipe.
I have to admit that I was really hesitant about this cake when my husband requested it for his birthday. I did make 1.5x the recipe so I could add a third layer, and I made 3x the frosting because I like have enough to do a crumb coat and decorate with it. The cakes did take a lot longer than 16 minutes to bake, and were still pretty much soup at the 16 minute point. The frosting was VERY sweet (and I have a very strong sweet tooth!), and I ended up only using a small amount of it. I did add some salt, but in the future I would cut back on some of the powdered sugar as well. After giving it a taste test, I also decided to make a salted caramel sauce and add pecans on the top of the cake, and those helped too and really made it a great cake that everyone enjoyed.
What is apple butter
https://iamhomesteader.com/apple-butter/
The cake tastes great. I decided to do 3 – 6′ pans and it was not so pretty. Delicious though.