The secret ingredient in this apple spice cake recipe? The spiced cream frosting! You (or your kids) will lick the bowl…

It has been over a year since I’ve posted a “cake” recipe, and even then the last “cake” I posted was a Pumpkin Cheesecake (which is to die for, I might add). But is cheesecake really a cake? I am not sure it can be totally classified as a cake. For one thing, it doesn’t have layers! Now, I know, not all cakes have layers, as proved by my maple pumpkin cake, Red Wine Chocolate Cake, or even my Tres Leches Cake. But most cakes at least have frosting. Cheesecakes don’t really need frosting. They have toppings like a sauce or even whipped cream. No, I think I wouldn’t classify a cheesecake as a cake, per se, so obviously it’s high time that I shared a proper one with you.

For those of you who love a good spice cake, you will really love this one. It’s soft (not using the word moist here), spice forward, and will make you go mmm! And it does, it really does! It is an mmmm worthy kind of cake.

This cake uses one of my favorite kinds of apples (Granny Smith), buttermilk (that’s what gives this cake the perfect texture and doesn’t dry it out), and no seed oils (because I’m cutting that stuff out). Just so you know, melted coconut oil, avocado oil, or olive oil work beautifully in this cake. And if you don’t buy buttermilk regularly, you can always just make your own using the amount of milk you need with 1 1/2 tsps of lemon juice or even vinegar…though I really prefer to use lemon juice.

If you’re the kind of person who likes other ingredients in a cake like nuts or heaven forbid…raisins. You could absolutely add them. I would add about 1 1/2 cups chopped to the batter when you stir in the apples.

I used apple pie spice in this recipe, but I know not everyone has that particular spice on hand – just swap it for pumpkin pie spice. But, if you’ve never bought apple pie spice, what are you waiting for?! It is a divine ingredient to pull out during the holiday season.

As far as homemade cakes go, I think this one is pretty easy to throw together, even though it is a two layer cake. I like to make the cake in the morning and let it completely cool, and then make the frosting not long before I start working on dinner.

Can we just talk about how good this frosting is for a minute?! One of my kids (and I won’t name which one) will literally steal the bowl of any leftover frosting and lick the bowl clean – it’s that good. It’s not sickeningly sweet either. I can’t do super sweet bakes anymore, but this one is kind of perfect. I think the apple pie spice also really tones it down a lot. But, don’t be surprised if you or your kids find yourselves stealing licks from the spatula. I’m giving you fair warning.

You could top the cake with some toasted nuts, but since I don’t like nuts in my cakes, I opted for sprinkles which are just so fun and cheery and hey, I’ve got kids and sprinkles makes things feel whimsical and magical. If you felt so inclined you could also put some food coloring in the frosting, but I like this cake, or at least the frosting, in its most purest form which is just as it appears in the bowl you want to lick out of. So good and so beautiful!

Such a pretty cake for your holiday table or just because you want cake. I mean, honestly, is there ever a wrong reason to want to bake a cake? No, I don’t think so either.

Happy Baking!