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Cinnamon Apple Cake

Cinnamon apple cake with a tender, spice-forward crumb and juicy diced apples, baked in two round layers. Finished with cinnamon cream cheese frosting that’s beaten until very fluffy for a light, spreadable texture.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For cake
  • 2.5 flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp allspice
  • 0.5 tsp salt
  • 1 butter
  • 1.5 cup brown sugar
  • 4 eggs
  • 2 tsp vanilla
  • 1 cup sour cream
  • 2 cup finely diced apples
For cinnamon cream cheese frosting
  • 16 oz cream cheese
  • 0.5 cup butter
  • 4 cup powdered sugar
  • 2 tsp cinnamon
  • 2 tsp vanilla

Equipment

  • 2 sheet pan
  • 1 stand mixer

Method
 

Bake the cake
  1. Preheat oven to 350F, then grease two 9-inch round pans and set them aside (visual cue: pans look lightly coated with no puddles).
  2. Beat butter and brown sugar until light and fluffy, then add eggs one at a time and mix in vanilla (visual cue: batter turns smoother and paler).
  3. In a separate bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt (visual cue: spices are evenly speckled).
  4. Alternate adding dry ingredients and sour cream to the butter mixture, mixing just until the batter is combined (visual cue: no dry streaks remain).
  5. Fold in finely diced apples gently to keep the batter thick (visual cue: apple pieces are evenly distributed).
  6. Divide batter between the two pans and smooth the tops (visual cue: batter is level).
  7. Bake for 50-55 minutes at 350F, until the centers spring back lightly and a toothpick comes out with moist crumbs (visual cue: tops are golden and set).
Frost and assemble
  1. Cool the cakes completely in the pans, then remove them and let any remaining steam escape (visual cue: layers feel cool to the touch).
  2. Beat cream cheese and butter until very fluffy, then beat in powdered sugar, cinnamon, and vanilla (visual cue: frosting becomes thick, smooth, and aerated).
  3. Frost between the layers and spread frosting over the top and sides if desired (visual cue: frosting forms an even layer with soft swirls).

Notes

For clean slicing and neat frosting, let the cake layers cool fully before assembling—warm cake will melt the cinnamon cream cheese frosting. Store covered in the refrigerator up to 4 days; freeze frosted cake up to 2 months (wrap tightly). For a lighter option, use reduced-fat cream cheese and sour cream (texture will be slightly less airy but still workable).