Go Back
Close up of spice cake with cream cheese icing on a plate with a fork.

Apple Butter Cake with Cream Cheese Frosting

Course: Dessert
Cuisine: American
Keyword: apple butter cake
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 15 slices
Calories: 479kcal
Author: Kara @I Scream for Buttercream
Apple butter cake is a moist and rich spice cake made with apple butter, brown sugar, cinnamon and more, then topped with cream cheese frosting.
Print Recipe
US Customary - Metric

Ingredients

For the cake:

  • ¾ cup unsalted butter, melted but not hot (1 ½ sticks)
  • 1 cup packed light brown sugar
  • ⅔ cup granulated sugar
  • 3 large eggs
  • ½ cup milk
  • 1 cup premade jarred apple butter (I used Musselman's Apple Butter)
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg

For the frosting:

  • ½ cup unsalted butter, room temperature (1 stick)
  • 1 (8 ounce) package cream cheese, almost room temperature (1 block)
  • 1 pinch salt
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 4 cups confectioner's sugar
  • 1 tablespoon milk or cream (can use more if needed to reach the desired consistency)

Instructions

For the cake:

  • Preheat the oven to 325 degrees F. Spray a 13x9-inch baking pan with nonstick spray.
  • In a large bowl, combine the melted butter, brown sugar, granulated sugar, eggs, milk, apple butter and vanilla. Mix well with an electric mixer on medium speed and set aside.
  • In another bowl, add the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk well.
  • Add the dry ingredients to the liquid ingredients and mix with an electric mixer on medium speed until well combined. Be careful not to mix for too long. Don't mix over about 40 seconds. Scrape down the sides of the bowl, then mix again for only about 10-15 seconds more.
  • Pour the batter into the prepared pan and bake at 325 degrees F for approximately 40-45 minutes. The cake will bake somewhat flat on the top. The cake is done when a toothpick inserted into the center comes out with either a few moist crumbs on it or clean, but no raw batter.
  • Remove the baked cake from the oven and set on a cooling rack to cool completely before adding the frosting.

For the frosting:

  • In a bowl, add the room-temperature butter and cream cheese and mix well with an electric mixer on medium to medium-high until smooth.
  • Add in the salt, cinnamon, vanilla, confectioners sugar and milk. Mix on medium until well combined.
  • Check the consistency. If it’s too thick, add a teaspoon of milk and mix again.
  • Add to cooled cake.

Notes

How to store: Since this cake is topped with cream cheese frosting, it should be stored in an airtight container in the refrigerator and can last up to about 5 days.
How to serve: This cake is best served near room temperature. This cake is a butter cake and will become firm in the refrigerator, so it's best to warm up slices in the microwave for about 15 seconds or so, or just set the cake out for about 20 minutes before serving.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have about ingredients, substitutions, mixing method, using different pans etc.
Nutritional values are an estimate.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 479kcal | Carbohydrates: 80g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 180mg | Potassium: 119mg | Fiber: 1g | Sugar: 62g | Vitamin A: 541IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1mg