This Naked Apple Spice Cake is full of the most delicious apple and spice flavor and is so moist! Perfect for even a beginning baker!
You guys, my week has been a total whirlwind, traveling and working full time, and little kids, and school meltdowns, and sicknesses, blah! Working moms (aka all moms), can we do a united sigh of exhaustion?
Thank you. I feel a little better.
So, now we are just going to talk about this cake, because honestly? It legit will make us all feel better.
Naked Apple Spice Cake Tip:
So the inspiration behind this cake came from Dorothy’s Naked Carrot Cake. (Ya’ll, Dorothy is seriously the best. She is one of my favorite bloggers & real people combined. I was with her for a few days in San Franscisco last week and everytime we are together in person I curse the universe for plopping us a thousand plus miles apart.) Anyhow! Her naked carrot cake. I made it for my dad for his birthday over the summer. Old man, loves him some carrot cake 🙂 It was so yummy, and even better, she had this amazing method for cutting the two cakes you bake in half so that you get four sweet layers. You put toothpicks in the side of the cake all around it, so that you can cut an even layer!
It worked like a dream then, and it worked perfectly on this one! I seriously want to make 60 gazzilion cakes for you this way. Grab yourself a serrated knife after you place the tooth picks and then cut away. I like to cut a little on this side, turn, cut a little there, and kind of go from there. Then you very gently separate them.
Naked Apple Spice Cake Frosting
Add some of my very favorite cream cheese frosting in between the layers and then you top it with some caramelized apples and you have this insanely moist and delicious Naked Apple Spice Cake. This was the kind of cake that I kept taking bites of after the photo shoot even though I was replaying in my mind all the food I had on vacation and was reminding myself that I’m supposed to be watching what I eat now . . . . yeah, watching it go right in my mouth, yo! Sorry, that was totally my stomach talking and not me. #itsoutofcontrol
Naked Apple Spice Cake Recipe
Naked Apple Spice Cake
- For Cake
- 2 1/2 cups all-purpose flour
- 1 1/4 tsps baking powder
- 1 tsp baking soda
- 1 1/4 tsps cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp cloves
- 1/2 tsp salt
- 4 large eggs at room temperature
- 1 1/2 cups granulated sugar
- 1/2 cups packed light brown sugar
- 1 1/2 cups vegetable oil
- 3 granny smith apples peeled and shredded (about two heaping cups)
- For Frosting
- 16 ozs cream cheese I always use Philadelphia, room temperature
- 8 TBSPs unsalted butter room temperature
- 4 cups powdered sugar not packed
- 2 tsps pure vanilla extract
- For Apple Topping
- 1 apple peeled and diced
- 2 TBSPs brown sugar
- 1/2 tsp cinnamon
- 1 TBSP butter
- Preheat your oven to 350 degrees. Prepare two 9 inch cake pans by spraying them with cooking spray.
- Whisk together in a large bowl the flour, baking powder, baking soda, and spices.
- Whisk the eggs and sugars together in a large bowl until the sugars are just about dissolved. Now add the oil about a half a cup at a time and whisk in until it’s combined.
- Slowly add the flour mixture. Stir in the shredded apple. Pour into the pan and bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out with just a few crumbs.
- Let cakes rest in pans for 10 minutes, then remove from pans and transfer to cooling racks. Allow cake to cool completely.
- Once completely cool, insert a toothpick halfway up the side of the cake. Do the same two inches further down the side, and again two inches after that until you have toothpicks all around the edge of the cake. Use the toothpicks to guide a serrated knife in cutting the cake into half. Repeat with the second cake so that you have four layers. (See photo)
- To make frosting, cream together the cream cheese and the butter in the bowl of a stand mixer. Add the powdered sugar one cup at a time. Then add in the vanilla extract. Divide the frosting into four and top each of the layers with it. On the top layer, make the frosting thicker around the edges to make a rim to hold in the apple topping.
- To make the apple topping, combine the ingredients in a small sauce pan over medium heat. Stir consistently until the liquid thickens and the apples are tender. Remove from the sauce pan to a bowl and allow to cool completely before topping the cake with the apples.
- Serve immediately or cover loosely and refrigerate for up to three days.