I’ll be honest—Apple Butter Cake wasn’t something I grew up with. It came into my life during a season when everything felt heavy and I needed comfort more than polish. A neighbor brought a slice over on a rainy afternoon, and it tasted like hope baked right into butter and sugar. The cake wasn’t fancy, but it wrapped me in warmth, reminding me that even when the world feels tired, a humble dessert can be a little anchor of joy. Today, I bake it for my kids, and the smell drifting from the oven always makes them wander into the kitchen, waiting for that first slice.
Why This Apple Butter Cake Works
Familiar Ingredients, Cozy Flavor
This cake uses pantry staples—flour, sugar, butter—plus the star ingredient: apple butter. Apple butter concentrates the sweetness of apples with spices, making the cake deeply flavorful without needing extra fuss.
Tender Texture Every Time
The combination of apple butter and sour cream keeps the crumb soft and moist. You don’t need a syrup or glaze to rescue it—it’s delicious on its own.
No Fussy Technique Required
This recipe is forgiving. You don’t need a stand mixer, though it helps. A sturdy bowl, whisk, and a little patience with creaming butter are enough.
Perfect for Real Life
It bakes into a single, sturdy cake—no layers, no intricate decoration. Slice it warm for a weeknight dessert, or let it cool and dust with powdered sugar for a Sunday dinner table.
Ingredients for Apple Butter Cake
Core Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup apple butter
- ½ cup sour cream
Optional Swaps and Add-Ins
- Spices: Try pumpkin pie spice instead of separate cinnamon and nutmeg.
- Sweetener: Brown sugar adds a deeper, molasses-like sweetness.
- Texture Boost: Chopped pecans or walnuts add crunch.
- Topping: A simple cream cheese frosting or powdered sugar dusting works beautifully.
Step-by-Step Instructions
Step 1 – Prep the Pan and Oven
Grease a 9×9-inch baking pan with butter or line it with parchment. Preheat your oven to 350°F so it’s ready when the batter is mixed.
Step 2 – Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Step 3 – Cream Butter and Sugar
In a large mixing bowl, beat the softened butter with the sugar until the mixture is light and fluffy, about 3 minutes. This step helps trap air, which gives the cake a tender crumb.
Step 4 – Add Eggs and Vanilla
Beat in the eggs one at a time, scraping the bowl between additions. Stir in the vanilla extract.
Step 5 – Fold in Apple Butter and Sour Cream
Add the apple butter and sour cream, stirring until smooth. The batter should look creamy and spiced.
Step 6 – Combine Wet and Dry Mixtures
Add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined. Stop as soon as you no longer see streaks of flour—overmixing can make the cake tough.
Step 7 – Bake
Spread the batter evenly into the prepared pan. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Step 8 – Cool and Serve
Let the cake cool in the pan for 15 minutes before slicing. Enjoy warm, or let it cool completely and dust with powdered sugar.
Why This Recipe Works Scientifically
Apple Butter as Flavor Base
Apple butter is concentrated fruit puree. Its natural pectin and sugars keep the crumb moist and flavorful.
Sour Cream for Tenderness
The acidity in sour cream reacts with baking soda, producing carbon dioxide for lift while softening gluten.
Creaming for Air Structure
Creaming butter and sugar physically incorporates air, giving the cake its rise.
Balanced Spices
Cinnamon and nutmeg provide depth without overwhelming apple notes.
Rest Before Slicing
Letting the cake rest allows starches to set, so slices hold shape instead of crumbling.
Real-Life Variations
Cinnamon Swirl Version
Add a ribbon of cinnamon sugar between two layers of batter for a coffee cake feel.
Bundt Pan Twist
Bake in a Bundt pan and drizzle with simple glaze for presentation at gatherings.
Frosted Celebration Cake
Top with cream cheese frosting for birthdays or holiday tables.
Nut Lover’s Crunch
Fold in pecans or walnuts for extra bite.
Apple Butter Cupcakes
Divide batter into cupcake liners, bake 18–20 minutes, and top with whipped cream.
Mistakes to Avoid
Overmixing Batter
Overmixing develops gluten, making the cake dense. Stir gently once flour is added.
Cold Ingredients
Cold butter and eggs won’t blend smoothly. Room temperature is key.
Too Much Apple Butter
More than 1 cup makes the cake heavy and underbaked. Stick to the tested ratio.
Skipping Cooling Time
Cutting too soon causes the crumb to collapse. Wait at least 15 minutes before slicing.
Frequently Asked Questions
Can I make Apple Butter Cake ahead of time?
Yes, bake the cake one day ahead, wrap tightly, and keep at room temperature. Flavor deepens overnight.
Can I freeze Apple Butter Cake?
Absolutely. Slice, wrap in plastic, and freeze for up to 2 months. Thaw at room temperature.
Do I need homemade apple butter?
No—store-bought works perfectly. If homemade is on hand, it’s a delicious bonus.
Can I use Greek yogurt instead of sour cream?
Yes, plain full-fat Greek yogurt substitutes well without altering texture.
What’s the best way to serve it?
Warm with a scoop of vanilla ice cream or cooled with a light dusting of powdered sugar.
Final Encouragement
This isn’t just cake—it’s comfort you can hold in your hand. It’s the kind of dessert that welcomes neighbors, soothes hard days, and makes children smile at the table. When you bake Apple Butter Cake, you’re not aiming for perfection—you’re simply creating warmth in the form of flour, spice, and love. So go ahead, preheat the oven, and let your kitchen smell like something worth slowing down for.
Apple Butter Cake
Equipment
- 9×9-inch Baking Pan
- Mixing Bowls
- Electric Mixer or Whisk
- Spatula
Ingredients
Core Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup apple butter
- 1/2 cup sour cream
Optional Swaps and Add-Ins
- 1 tsp pumpkin pie spice instead of cinnamon and nutmeg
- 1 cup brown sugar instead of granulated sugar
- 1/2 cup pecans or walnuts chopped, optional
Instructions
- Grease a 9×9-inch pan with butter or line with parchment. Preheat oven to 350°F (175°C).
- Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- Cream softened butter and sugar until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then stir in vanilla extract.
- Mix in apple butter and sour cream until smooth.
- Gently fold in dry ingredients until just combined—do not overmix.
- Spread batter evenly in pan. Bake 35–40 minutes, until a toothpick inserted in center comes out clean.
- Cool in pan for 15 minutes before slicing. Serve warm or dust with powdered sugar.