Apple Spice Cake with Cinnamon Cream Cheese and Salted Caramel

I have always felt it a pity that my husband does not share my love of sweet things, but then again, most men don't, right? He is savoury and I am sweet! We are both trying to eat healthier now, so I told him I'd make him an apple spice birthday cake with lots and lots of cinnamon - fruit is good and he loves cinnamon....yup, the salted caramel part came in much later!!!

I searched and tried a few apple spice cake recipes, and found one I like best as it is flavourful without being too sweet. We'll definitely have enough sweetness from the filling and icing.

There were many different parts of this cake that I had to prepare separately and days ahead, but it was so worthwhile when it all came together!

Assembling the cake: As this is a celebration cake that will be decorated, I needed it to be high. So I baked 3 layers of cake.

1) At the bottom layer, cream cheese is piped along the border. This will form a "dam" to prevent the apple filling from spilling out. Then the apple filling is added, spreading out from the centre of the cake layer outwards until an even layer is spread up to the"dam". Place the second cake layer on top of the bottom layer and do the same. Finally place the top layer. Press down gently, then use a straight spatula to scrape off the cream cheese on the sides of the cake, to neaten them. Finally coat the top of the cake layer with a layer of cream cheese.

2) Spoon the salted caramel over the top of the cake. Make sure the caramel is not too warm, or it will melt the cream cheese. Place more caramel at the sides of the cake and allow it to drip down.

3) Decorate the cake with mini apples, cinnamon sticks, rosemary sprigs and apple chips. I made my own apple chips, click here for the recipe.

Here are the recipes for the cake, filling, icing and sauce. These can all also be used separately in different recipes, so technically, there are four recipes in this post!

Print Recipe

Apple Spice Cake with Apple Filling,

Iced with Cinnamon Cream Cheese and Salted Caramel

Apple Spice Cake

(adapted from Bake or Break)

Serves 16 to 20

Prep Time: 30 - 45 minutes

Bake Time: 30 minutes


Sharp knife for cutting apples into small pieces

Three 9 inch round cake pans (or two cake pans and bake twice)

Parchment paper

Weighing machine




Cooling grid


(if you are baking 2 cake layers, use 2/3's of the ingredients)

  • Ingredients Group A:

  • 420 gm all-purpose or plain flour

  • 2 & 1/4 teaspoons baking powder

  • 2 teaspoons cinnamon (or more, if you love cinnamon like we do!)

  • 1 teaspoon salt

  • 1/2 teaspoons nutmeg (or more, if you prefer)

  • Ingredients Group B:

  • 260 gm unsalted butter, softened

  • 300 gm light brown sugar

  • 150 gm castor sugar

  • 5 regular eggs

  • 3 teaspoons vanilla extract

  • 355 ml milk

  • 3 medium apples, finely chopped

  • 200 gm slivered almonds (optional) (or more, if you prefer)


  1. Skin, core and cut apples into small pieces and put aside.

  2. Grease and line sides and bottom of 9 inch cake pans.

  3. Pre-heat oven to 180 degrees Celsius

  4. Combine Ingredient Group A well and set aside

  5. Beat together Ingredient Group B until light and fluffy using a mixer

  6. Beat in the eggs gradually, one at a time, mixing well after every addition.

  7. Add vanilla extract

  8. Alternate adding Ingredients Group A and milk into the mix. Start with 1/3 dry ingredients, then 1/2 milk and so on until you finish up with dry ingredients.

  9. Stir in the apples and nuts

  10. Divide the dough equally between the cake pans and pat smooth and level

  11. Bake for 25 to 30 minutes or until toothpick inserts into cake comes out smooth

  12. Leave to cool on cake grid. Flip over and remove parchment paper when cooled.


  • I made three 9 inch cakes because I needed a high, 3 layer celebration cake. You can make a 2 layer 9 inch cake instead by baking two thirds (2/3) of the recipe and divide the dough into two cake pans.

  • If your oven can only bake two 9 inch cake pans at once, make two thirds (2/3) of the recipe first and divide the dough into two cake pans to bake first. You should prepare for the third and last cake separately.

  • If you need to bake days ahead, you can freeze your cake until needed. Just thaw completely before decorating or icing.

Apple Filling

Prep Time: 15 minutes

Cook Time: 5 - 10 minutes


Sharp knife for cutting apples into small pieces

Weighing machine

Saucepan or small pot

Stirring Spatula

Stovetop or induction cooker


  • 4 medium sized apples

  • 50 gm unsalted butter

  • 1 tablespoon cinnamon (or more, if you prefer)

  • 1/2 tablespoon nutmeg

  • 130 gm castor sugar

  • 1 1/2 tablespoon corn starch

  • 2 1/2 tablespoon water


  1. Peel, core and cut apples into small pieces. You may vary the sizes of the pieces so there are larger chunks of apple in the filling.

  2. Put butter, cinnamon, nutmeg and sugar into a saucepan and heat until butter and sugar melts

  3. Add the apples into the saucepan and mix well. Cook until apples are soft, about 3 to 5 minutes.

  4. Mix corn starch with water, then add a little at a time into the boiling mixture until you reach your desired consistency.

  5. Set aside to cool.

Cinnamon Cream Cheese

(adapted from Bake or Break)

Prep Time: 15 minutes



Weighing machine




  • 8 ounce (224 gm) cream cheese, at room temperature

  • 114 gm unsalted butter, softened

  • 200 gm icing sugar, sifted

  • 1 tablespoon cinnamon (or more, if you prefer)

  • ½ teaspoon vanilla extract


  1. Beat together cream cheese and butter until light and smooth

  2. Add sifted icing sugar into the mix gradually, beating well each time.

  3. Finally add the cinnamon and vanilla extract and beat well.


  • You can make different flavoured cream cheese icing by substituting different flavours. For plain cream cheese, just leave out the cinnamon.

  • Always sift icing sugar when making icing to ensure icing is smooth. This is especially important if you plan to use the icing to pipe designs.

Salted Caramel Sauce

(from Sally's Baking Addiction)

Prep Time: 10 minutes

Cook Time: 10 minutes


Heavy bottom, medium sized saucepan or pot

Weighing machine

Small knife to cut the butter

Wooden or silicon spatula

Stovetop or induction cooker


  • 200 gm castor sugar

  • 90 gm unsalted butter at room temperature

  • 120 ml heavy cream (alternatives: whipping cream, double cream)

  • 1 teaspoon salt


  1. Cut butter into 6 pieces.

  2. Put sugar in a heavy bottom saucepan on medium heat.

  3. Use a wooden or silicon spatula to stir the sugar carefully and slowly until it completely melts to a light gold colour. This is important - Make sure you do not burn the sugar. In my first attempt, I waited until the colour turned dark gold, which meant the sugar was burnt and the final result was bitter. The timing for this is the most crucial part of this recipe. Time it right, and the rest is easy. Time it wrong, and you'll need to start all over again. Don't fret if you don't get it right the first time. I got it right on my third try.

  4. Immediately add in butter and stir until melted. The mixture will bubble up as soon as the butter is added, so be prepared.

  5. Slowly drizzle in the cream, stirring constantly. Again, expect mixture to bubble up when cream is added.

  6. Let mixture boil for about a minute, then switch off the heat and stir in the salt.


  • You may refrigerate it in an air-tight container for about 2 weeks. It needs to be warmed up before using.

  • Once used as a topping on a cake, it stays good for about 5 days. It will keep getting softer at room temperature.

#Apples #applefilling #creamcheese #saltedcarameldrip #cinnamon #applechips #applespicecake

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