Apple Spice Layer Cake with Cranberry Compote and Salted Caramel Cream Cheese Frosting

There’s no better way to celebrate the holiday season than with a cake that’s as cozy as it is festive. This Apple Spice Layer Cake is buttery, moist, and filled with just the right touch of warm spice. Topped with tangy cranberry compote and a decadent salted caramel cream cheese frosting, it’s the perfect balance of sweet, tart, and indulgent. Bake it for a family gathering or holiday party, and watch it disappear slice by slice.

Yields: 2 round cake layers (8″ or 9″)

Prep: 20 mins | Bake: 30–35 mins | Cool: 1 hour

Apple Spice Cake Recipe

Ingredients:

• Dry:
  • 2 1/2 cups (315g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves (optional)
  • 1/4 tsp ground ginger (optional)
• Wet:
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup (120ml) milk (or buttermilk)
• Fruit:
  • 2 cups finely chopped or grated apples (about 2–3 medium apples)

Instructions:

1. Prep Pans:
   • Preheat oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans. Line bottoms with parchment paper for easy release.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
3. Cream Butter & Sugars:
   • In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
4. Add Eggs & Vanilla:
   • Beat in eggs one at a time, then add vanilla.
5. Alternate Dry & Milk:
   • Add the dry ingredients in 3 parts, alternating with the milk in 2 parts (dry–milk–dry–milk–dry). Mix gently until just combined.
6. Fold in Apples:
   • Stir in the apples (and nuts, if using) until evenly distributed.
7. Bake:
   • Divide batter evenly between the pans. Smooth tops.
     • Bake for 30–35 minutes, or until a toothpick comes out clean.
     • Cool in pans for 10–15 minutes, then turn out onto a wire rack to cool completely. Let cakes cool completely before assembling. You can put them in the freezer to cooler faster, this also helps lock in the moisture as well.

Cranberry Compote Recipe

Yield: About 1½ cups

Time: 15 minutes

Ingredients:

• 2 cups fresh or frozen cranberries (no need to thaw if frozen)
• 1/2 cup sugar (adjust to taste)
• 1/4 cup orange juice (fresh is best)
• 2 tbsp water
• 1/2 tsp orange zest (optional, but adds brightness)
• 1/2 tsp vanilla extract (optional, for depth)
• Pinch of salt

Instructions:

1. Combine Ingredients:
   • In a medium saucepan, combine cranberries, sugar, orange juice, water, and salt.
2. Cook:
   • Bring to a simmer over medium heat. Cook for 10–12 minutes, stirring occasionally, until cranberries start to burst and mixture thickens.
3. Add Extras:
   • Stir in orange zest and vanilla (if using). Simmer another minute.
4. Cool:
   • Remove from heat. The compote will thicken more as it cools. Taste and adjust sweetness if needed. You can make this a day ahead of the cake.
5. Store:
   • Cool completely and refrigerate in an airtight container for up to 1 week.

Salted Caramel Cream Cheese Frosting

• For the Caramel:
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp water
  • 1/4 cup (60ml) heavy cream
  • 2 tbsp (30g) unsalted butter
  • 1/2 tsp fine sea salt (or more to taste)
  • 1/2 tsp vanilla extract
• For the Frosting:
  • 8 oz (225g) cream cheese, room temperature
  • 1/2 cup (115g) unsalted butter, room temperature
  • 2–3 cups (240–360g) powdered sugar, sifted
  • The cooled salted caramel (from above)

Step-by-Step Instructions:

1. Make the Salted Caramel: (Or use store-bought high-quality salted caramel if you prefer to skip this step)
   • In a light-colored saucepan, combine sugar and water over medium heat. Stir gently just to dissolve sugar, then stop stirring.
   • Let it cook without stirring, swirling the pan occasionally, until it turns a deep amber color (about 5–7 minutes).
   • Carefully add cream (it will bubble up), then stir in butter, salt, and vanilla. Stir until smooth.
   • Let cool to room temperature before using in frosting (it will thicken as it cools).
2. Make the Cream Cheese Frosting:
   • Beat the cream cheese and butter together until smooth and fluffy (2–3 minutes).
   • Add in 2 cups of powdered sugar, a little at a time, and beat until smooth.
   • Add the cooled salted caramel (about 1/4 to 1/3 cup, or to taste). Beat until well incorporated.
   • Taste and adjust:
     • Add more salt if needed for a saltier edge.
     • Add extra powdered sugar (up to 3 cups total) if you want a stiffer frosting for piping.

Step by Step Assembly Instructions:

1. Level the Cake Layers (optional but makes stacking easier)
   • Use a serrated knife to trim the dome tops off both cakes so they are flat.
2. Layer with Cranberry Compote
   • Place the first cake layer on a serving plate or cake stand.
   • Pipe or spread a ring of frosting around the edge of the layer (like a dam).
   • Spoon about 1/2 to 2/3 cup cranberry compote into the center and spread evenly inside the frosting ring.
3. Top with Second Cake Layer
   • Carefully place the second cake layer on top, pressing gently.
4. Frost the Cake
   • Spread a thin crumb coat of frosting over the entire cake to lock in crumbs.
   • Chill for 15–20 minutes.
   • Frost the top and sides of the cake generously with the remaining salted caramel cream cheese frosting.
5. Decorate (Optional but Beautiful)
   • Drizzle with leftover salted caramel over the top and down the sides.
   • Top with sugared cranberries, chopped pecans, or apple slices (brushed with lemon juice to prevent browning).
   • Sprinkle with flaky sea salt for that salted caramel sparkle.

Serving Tips:

• Best served slightly chilled or at room temperature.
• Store in the fridge for up to 4 days (cover well). Bring to room temp before serving.