Apple Cake With Cream Cheese Frosting Recipe

Ingredients for Apple Cake With Cream Cheese Frosting

• Cooking Apples
• 1 ½ cups granulated sugar
• Vegetable Oil
• 2 large eggs
• 1 teaspoon vanilla extract
• All Purpose Flour
• 2 teaspoons baking powder
• Ground Cinnamon
• ½ teaspoon salt
• 1 teaspoon baking soda
• Pecans
• Extra pecan pieces for garnish
• Extra caramel ice cream topping for drizzling
• 8 ounces cream cheese (softened)
• ½ cup unsalted butter (softened)
• Powdered Sugar

How to Make Apple Cake With Cream Cheese Frosting

1. Preheat oven to 350°F (175°C). Grease and flour two 8 or 9-inch round baking pans.
2. In a large bowl, combine 4 medium apples (peeled, cored, and diced), 1 ½ cups granulated sugar, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg.
3. Add ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract to the apple mixture. Mix well.
4. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Fold in 1 cup pecan halves.
7. Divide the batter evenly between the prepared baking pans.
8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
10. While cakes cool, prepare the frosting: In a large bowl, beat 8 ounces cream cheese (softened) and ½ cup unsalted butter (softened) with an electric mixer until light and fluffy.
11. Beat in 1 cup prepared caramel ice cream topping.
12. Gradually add 2 cups powdered sugar, beating until smooth.
13. Gradually add 2 ¼ cups additional powdered sugar, beating until you reach desired consistency.
14. Once cakes are completely cool, place one layer on a serving platter. Frost the top.
15. Add the second cake layer and frost the top and sides with the remaining frosting.
16. Garnish with extra pecan pieces and a drizzle of caramel ice cream topping.
17. Cover and refrigerate for at least 30 minutes before serving.