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Apple Spice Cake with Maple Buttercream

Perfect for any seasonal get-together or Thanksgiving dessert spread, Apple Spice Cake with Maple Buttercream features both fresh apples and apple butter baked into the batter. Finish it off with sweet maple buttercream, toasted walnuts and dried apples for a decadent dessert starring some of the fall’s best flavors.

See more: 17 Irresistible Apple Recipes for Fall

Jessi Heggan

Print Recipe

Makes: 8-10 servings
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm

Ingredients

1 cup avocado oil
3 large eggs, beaten
¾ cup granulated sugar
¾ cup brown sugar
½ cup apple butter
3 teaspoons vanilla
1 teaspoon kosher salt
1 teaspoon baking soda
3 cups all-purpose flour
1 cup buttermilk
4 cups apples, diced
1 cup walnuts, chopped
Dried apple rings or slices, for garnish (optional)

Maple Buttercream:

1 cup (2 sticks) butter, room temperature
6 cups powdered sugar
½ cup milk
1 tablespoon maple extract
½ teaspoon kosher salt

Instructions

Preheat oven to 350 degrees. Grease and flour 3 9-inch round cake pans. Set aside.
In a large bowl, whisk together the oil, eggs, both sugars, apple butter, vanilla, salt and baking soda. Alternately add the flour and buttermilk (about half of each at a time) stirring until just combined between each addition. Fold in the apples.
Distribute batter equally between the prepared pans. Bake on the middle rack for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and allow to cool completely. Keep oven on.
Place chopped walnuts in a single layer on a baking sheet. Toast in the oven for 6 to 8 minutes, watching carefully to prevent burning. Remove from oven and set aside to cool.
While cake and walnuts cool, prepare the buttercream. In a large bowl, use a hand or stand mixer to cream the butter with 3 cups powdered sugar until completely combined. Alternately add the remaining 3 cups powdered sugar and milk, about half of each at a time, mixing between each addition until combined. Add maple extract and salt and continue mixing until buttercream is smooth and fluffy. If necessary, add an additional ½ cup powdered sugar to thicken or 2 tablespoons milk to thin.
Once cake layers are completely cool, assemble the cake, frosting with buttercream between each layer, then around the sides and on top. Sprinkle toasted walnuts over the cake and garnish with dried apple rings or slices, if desired.