Oh, hello there, lovely baker! It’s Emily from Delish Map, and I’m so thrilled you’re here. There’s something truly magical about the aroma of warm spices and baked apples filling my kitchen, especially when the baking process is as delightfully simple as this recipe.
I’m going to show you how to transform a humble box cake mix into the most incredibly moist, flavorful apple spice cake you’ve ever tasted. It’s my little secret for getting homemade taste with minimal fuss, perfect for those days when you crave something special but don’t have hours to spend.
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Choosing Your Apples: Fresh vs. Canned for Your Apple Spice Cake
When I’m making an apple spice cake, one of the biggest decisions is always about the apples themselves. Fresh apples bring a vibrant texture and a slightly tart bite that I absolutely adore, offering a delightful chewiness throughout the cake.
Canned apple pie filling, on the other hand, provides a softer, more uniform apple experience, often already sweetened and spiced. For this particular recipe, I’m focusing on using fresh apples, but I’ll share a fantastic variation for canned filling a bit later if that’s what you have on hand.
Ingredients for Your Apple Spice Cake (Fresh Apple Version)
Gathering my ingredients is always the first step to a delightful baking adventure. Here’s exactly what I use to make my doctored apple spice cake, ensuring every bite is just perfect:
- 1 box yellow cake mix (15.25g) plus 6 Tablespoons (45g) flour (I used Duncan Hines Classic Yellow cake mix)
- 1/2 cup (108g) light brown sugar (packed into cup)
- 2 teaspoons (5g) cinnamon
- 1/2 teaspoon (2g) nutmeg
- 1/4 teaspoon (1g) allspice
- 1/2 cup (108g) vegetable oil
- 4 large eggs
- 2 teaspoons (8g) vanilla extract
- 1 1/4 cup (302g) buttermilk
- 2 cups (204g) peeled and grated apple (2 large apples) I used 1 Golden Delicious and 1 Granny Smith apple, grated on the large holes of my grater.
Step-by-Step Instructions: Baking Your Best Apple Spice Cake
This recipe makes a generous 6 cups of batter, which also works wonderfully for cupcakes! Follow these steps, and you’ll have a moist, flavorful apple spice cake ready to enjoy.
- Preheat my oven to 350 degrees Fahrenheit.
- Grease and flour two 8-inch round cake pans.
- In my mixing bowl, I add the cake mix, brown sugar, spices, oil, eggs, vanilla, and buttermilk.
- With the mixer on low speed, I gradually increase it to medium speed and mix for 1 minute.
- I then scrape the bottom and sides of the bowl to ensure everything is well incorporated.
- I beat on medium speed for 1 more minute (if I’m using a hand mixer, I might beat it a little longer).
- Gently, I fold in the grated apples and then pour the batter evenly into my prepared cake pans.
- I bake the cakes for 35 to 40 minutes. Sometimes, during the last five minutes of baking, I find I need to cover the pans with aluminum foil to prevent the tops from over-browning.
The Perfect Companion: Cream Cheese Frosting for Your Apple Spice Cake
What’s an apple spice cake without a luscious cream cheese frosting? I think they’re a match made in heaven! Here’s my go-to recipe for a simple, creamy frosting that perfectly complements the spiced cake.
Ingredients:
- 8 ounces (226g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 4 cups (450g) powdered sugar, sifted
- 1 teaspoon (4g) vanilla extract
- 1-2 tablespoons (15-30ml) milk or heavy cream (optional, for consistency)
Instructions:
- In a large mixing bowl, I beat the softened cream cheese and butter together until they are light and fluffy, usually for about 2-3 minutes.
- I gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until just combined before increasing the speed to medium.
- Once all the sugar is incorporated, I add the vanilla extract.
- If I find the frosting is too thick, I’ll add a tablespoon of milk or cream at a time until I reach my desired consistency, beating until smooth and creamy.
Variation: Making Your Apple Spice Cake Using Box Cake with Apple Pie Filling
Sometimes, I don’t have fresh apples on hand, or I’m looking for an even quicker shortcut. That’s when apple pie filling comes to the rescue!
To make this variation, I would swap out the 2 cups of fresh grated apples from the original recipe for 1 can (about 20-21 ounces) of apple pie filling. Before folding it in, I usually chop the larger apple pieces in the filling into smaller, more manageable bits, which helps them distribute evenly throughout the batter.
I fold the chopped pie filling into the batter at the same stage as the fresh apples. You’ll notice the cake might be a touch sweeter and have a slightly softer, more uniform texture with the canned filling, as it’s already cooked down. It’s a delicious alternative when I’m short on time! For another equally delicious dessert option, especially during the fall, consider these Easy No-Bake Pumpkin Cheesecake Balls: An Ultimate Recipe.
Selecting the Best Apples for Baking
I’ve learned that not all apples are created equal when it comes to baking. The right apple can truly make or break your cake! I look for apples that hold their shape well during baking and offer a good balance of sweet and tart flavors.
Granny Smith apples, for example, are a favorite of mine because their tartness provides a wonderful contrast to the sweet cake, and they stay firm. Honeycrisp apples are fantastic for their crisp texture and balanced sweetness, contributing a lovely bite.
I often use a mix, like I did in this recipe with Golden Delicious and Granny Smith, to get the best of both worlds in terms of flavor and texture. According to Harvard’s Nutrition Source, one medium apple provides about 25 grams of carbohydrate, 19 grams of sugar, and 3 grams of fiber.
Adapting Your Apple Spice Cake Recipe for Different Pans
I love how versatile this apple spice cake recipe is! While I often bake it in two 8-inch rounds, it adapts beautifully to other pan sizes. Here’s a little guide I use for adjusting baking times and preparations:
| Pan Size/Type | Preparation | Approximate Bake Time | Notes |
|---|---|---|---|
| Cupcakes | Lined muffin tins | 18-22 minutes | Fills ~24; fill liners 2/3 full |
| 9×13 Inch Pan | Grease & flour | 45-55 minutes | One layer cake |
| Bundt Cake Pan | Grease & flour thoroughly | 55-65 minutes | Cool in pan 10-15 mins |
Ingredient Swaps & Substitutions
I love that baking is often about creativity and making do with what I have! If you need to make some swaps in this apple spice cake recipe, here are my suggestions:
- Oil: While I use vegetable oil for its neutral flavor, you can swap it for canola oil or a light olive oil. Each might impart a slightly different nuance, but they’ll work just fine.
- Buttermilk: If I don’t have buttermilk, I make my own “sour milk” by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup and then filling it to the 1 1/4 cup line with regular milk. I let it sit for 5-10 minutes until it slightly curdles. It works beautifully.
- Spices: If you don’t have individual spices, you can use 2 3/4 teaspoons of a pre-mixed apple pie spice or pumpkin pie spice blend. Just remember that the flavor profile might shift a bit, but it will still be delicious.
- Dairy-Free Frosting: For a dairy-free cream cheese frosting, I would use a plant-based cream cheese alternative and a dairy-free butter substitute. Just be sure they are suitable for baking and frosting, as some brands work better than others. Speaking of delicious treats, for another sweet and simple recipe, check out this Incredibly Easy Churro Saltine Toffee: Irresistibly Addictive! for a fun twist.
Mastering Moisture: Buttermilk vs. Other Liquids in Your Cake
I can’t emphasize enough how much buttermilk contributes to this cake! Its acidity reacts with the leavening agents in the cake mix, helping the cake rise beautifully and creating an incredibly tender, moist crumb. The tanginess of the buttermilk also adds a subtle depth of flavor that complements the spices and apples wonderfully.
If I were to use regular milk or water instead, the cake wouldn’t be quite as moist or tender, and it would lose some of that delightful subtle tang. If you absolutely must substitute, using my “sour milk” trick (1 1/4 cups regular milk + 1 tablespoon lemon juice/vinegar) is my preferred method to retain as much moisture and tender crumb as possible.
Troubleshooting Your Apple Spice Cake
Even with the easiest recipes, things can sometimes go a little sideways! Here are some common issues I’ve encountered and my best tips for fixing them:
- Apples Sinking: This usually happens if the batter is too thin or the apples are too wet or too large. Make sure your apples are grated on the large holes and patted slightly dry if they seem excessively watery. Don’t overmix the batter, as this can develop the gluten too much.
- Cake Too Dry/Dense: Over-baking is the usual culprit for dryness. Make sure to test for doneness with a toothpick. A dense cake can also come from over-mixing the batter; I always mix just until combined, then beat for the specified time, and gently fold in the apples.
- Uneven Baking: Ovens can have hot spots! I always rotate my cake pans halfway through the baking time. Also, ensure your cake pans are greased and floured evenly.
- Frosting Consistency Problems: If your cream cheese frosting is too runny, it’s often because the cream cheese or butter was too warm, or you added too much liquid. I always chill it in the fridge for 20-30 minutes, then re-whip it. If it’s too stiff, a tiny bit more milk or cream will loosen it up.
Make-Ahead & Smart Prep Tips
I’m all about making my baking process as smooth as possible! Here are a few make-ahead tips for this apple spice cake:
- Grate Apples in Advance: I like to peel and grate my apples a day ahead. To prevent browning, I toss them with a tiny bit of lemon juice and store them in an airtight container in the refrigerator.
- Measure Spices: I measure out my cinnamon, nutmeg, and allspice and keep them in a small bowl or ramekin, ready to go.
- Make Frosting Ahead: The cream cheese frosting can be made up to 2-3 days in advance. I store it in an airtight container in the refrigerator and let it come to room temperature for about 30 minutes before re-whipping it to a spreadable consistency.
How to Store and Freeze Your Apple Spice Cake
Once I’ve put all that love into baking, I want to make sure my apple spice cake stays fresh and delicious!
- Room Temperature: If your cake is unfrosted, it can stay at room temperature in an airtight container for up to 2-3 days. If it’s frosted with cream cheese frosting, I recommend storing it in the refrigerator.
- Refrigerator: Frosted cake will last well in an airtight container in the refrigerator for up to 5-7 days. I let slices come to room temperature for about 15-20 minutes before serving for the best flavor and texture.
- Freezing (Whole Cake): To freeze a whole unfrosted cake, I let it cool completely, then wrap each layer tightly in plastic wrap, followed by a layer of aluminum foil. I place them in a freezer-safe bag or container. It will keep for up to 3 months.
- Freezing (Slices): For individual slices, I wrap each one tightly in plastic wrap and then foil. They’re great for a quick treat!
- Thawing: To thaw, I transfer the cake (still wrapped) to the refrigerator overnight, then bring it to room temperature before frosting or serving. This helps prevent moisture loss and maintains its lovely texture. You can even create Vanilla Magic Custard Cake: An Amazing Recipe!
Elevated Serving & Presentation Ideas
While this apple spice cake is absolutely divine on its own, I love to elevate its presentation for a special touch!
- Frosting Art: I sometimes use an offset spatula to create pretty swirls or a piping bag with a star tip for decorative borders on my cream cheese frosting.
- Toppings Galore: A drizzle of homemade caramel sauce takes it to the next level. I also love to sprinkle candied pecans or walnuts over the top for crunch.
- Simple Dusting: For an understated elegance, a light dusting of powdered sugar (or cinnamon sugar) over the top is always a winner.
- Spiced Whipped Cream: A dollop of lightly spiced whipped cream (with a pinch of cinnamon or nutmeg) on the side of a slice is truly delightful.
FAQs About Apple Spice Cake Using Box Cake
I get a lot of great questions, and I love sharing my answers!
Can I use a yellow cake mix if I can’t find a “spice” cake mix?
Absolutely! That’s exactly what I do in this recipe. Using a yellow cake mix and adding your own spices gives you wonderful control over the flavor.
What’s the best type of apple pie filling for the variation?
I look for a good quality apple pie filling without too many extra additives. I often opt for a “country style” or “home style” if available, as the apple pieces tend to be a bit firmer.
Can I make this into a layer cake?
Yes, this recipe is designed to make two 8-inch round layers, perfect for a beautiful layer cake!
Should I peel the apples?
Yes, I always peel my apples for this cake. The peels can get a bit tough and chewy in the baked cake, affecting the texture.
How do I know when the cake is done?
I insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, it’s ready!
This apple spice cake using a box cake mix truly is a delightful creation; it’s easy enough for any weeknight treat but elegant enough for a special occasion. I hope you feel inspired to give this recipe a try and fill your home with the incredible aroma of warm spices and baked apples.
Don’t forget to follow us on Pinterest, and if you bake it, please come back and leave a comment to tell me how it turned out, or share your own baking experiences and photos! I can’t wait to hear from you.
With love and warmth, Emily
Apple Spice Cake Using Box Cake
Ingredients
Equipment
Method
- Preheat my oven to 350 degrees Fahrenheit.
- Grease and flour two 8-inch round cake pans.
- In my mixing bowl, I add the cake mix, brown sugar, spices, oil, eggs, vanilla, and buttermilk.
- With the mixer on low speed, I gradually increase it to medium speed and mix for 1 minute.
- I then scrape the bottom and sides of the bowl to ensure everything is well incorporated.
- I beat on medium speed for 1 more minute (if I’m using a hand mixer, I might beat it a little longer).
- Gently, I fold in the grated apples and then pour the batter evenly into my prepared cake pans.
- I bake the cakes for 35 to 40 minutes. Sometimes, during the last five minutes of baking, I find I need to cover the pans with aluminum foil to prevent the tops from over-browning.
- In a large mixing bowl, I beat the softened cream cheese and butter together until they are light and fluffy, usually for about 2-3 minutes.
- I gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until just combined before increasing the speed to medium.
- Once all the sugar is incorporated, I add the vanilla extract.
- If I find the frosting is too thick, I’ll add a tablespoon of milk or cream at a time until I reach my desired consistency, beating until smooth and creamy.
