Spice Cake with Caramel Apple Filling

I love experimenting with desserts when I have some free time. Since desserts aren't normally my forte, I always want to share a dessert that comes out exceptionally good. This cake screams "FALL" but not in an annoying pumpkin spice way. I hope you enjoy just as much as I did!



  • 1 stick butter, room temperature

  • 3 1/2 cups flour

  • 4 tsp baking powder

  • 2 tsp cinnamon

  • 1 tsp allspice

  • 1/2 tsp salt

  • 1/2 tsp nutmeg

  • 1 1/2 cups dark brown sugar

  • 4 eggs

  • 1 1/2 cups milk


  • Preheat oven to 350 degrees. Grease two 9-inch cake pans and set aside.

  • Sift together flour, baking powder, cinnamon, allspice, nutmeg and salt into a bowl.

  • In the bowl of an electric stand mixer, cream together the butter and brown sugar. Then add the eggs one at a time.

  • Once eggs are combined, add the flour mixture and milk, alternating between each, beginning and ending with flour.

  • Pour the batter into the prepared pan and bake until lightly golden (about 30-45 mins)

  • Cool cake fully on a wire rack



  • 1 1/2 sticks of butter, room temp

  • 12 oz (1 1/2 packages) of cream cheese, room temp

  • 4 cups powdered sugar

  • 1/4 tsp salt

  • 1 tsp vanilla extract


  • Using a stand mixer with the paddle attachment and mix together the butter and cream cheese until thoroughly combined.

  • Next, add the powdered sugar gradually along with the salt and vanilla extract.

  • Refrigerate until you need to frost the cake.

Caramel Apple Filling


  • 1/2 cup sugar

  • 3 tbsp butter

  • 1/4 cup heavy cream (room temp)

  • 1 tbsp canola oil

  • 4 apples, peeled and diced

  • pinch of salt


  • In a small saucepan, add the sugar on low heat and DON’T touch it until it melts. I know it’s tempting, but if it’s on low heat, it shouldn’t burn if you are watching it.

  • Once the sugar is melted, add the butter until it’s melted thoroughly.

  • Take the pan off the heat and slowly pour in the cream. Whisk until combined, add a pinch of salt and set aside.

  • In a sauté pan, heat the canola oil and add the apples. Sauté until lightly browned and softened.

  • You can add the caramel to the apples now, or you can blend the apples first to make a smoother filling.

  • Keep in the fridge until you're ready to frost.

To Frost

  • When your cake is fully room temperature, you’re ready to frost!

  • Using a piping bag, add the cream cheese frosting around the outside of the first layer, then add the apple filling in the center.

  • Repeat this step until you are at the top layer: don’t add the apple filling onto the top.

  • Frost the outside and serve!! Decorate with nuts or sprinkles.